Vegan Recipe Of The Week!

“Livesagna”

Ingredients:
1) 4 to 6 oz. sun-dried tomatoes
2) 2 to 3 fresh tomatoes
3) Fresh Italian Herbs, such as basil or oregano, to taste
4) 1 tsp Himalayan salt
5) 1 Tbsp. olive oil
6) 1 soft date, pitted
7) 3 to 5 garlic cloves
8) 1 to 2 cups of pine nuts, macadamias, or Brazil nut
9) 2 bunches of spinach leaves

Sauces:
Blend sun-dried tomatoes with fresh tomatoes, herbs, 1/2 tsp salt, olive oil, date,
2 to 3 cloves garlic

Cheese:
Process or blend nuts, 1/2 tsp sea salt and 2 to 3 cloves garlic. Allow to remain slightly chunky.

Directions:
In a glass dish, layer spinach leaves, sauce(can add shredded carrot, zucchini and red bell peppers as layers or in to the sauce), then cheese. Dehydrate for 1 hour until warm.

Recipe Of The Week!

Blueberry Ricotta Pancakes

1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

Makes 4 servings, 2 pancakes each

238 calories; 8 g fat (3 g sat, 3 g mono); 68 mg cholesterol; 30 g carbohydrate;
12 g protein; 3 g fiber; 334 mg sodium; 128 mg potassium.

Nutrition bonus: Selenium (24% daily value), Calcium (16% dv).

Recipe Time!!

Steamed broccoli can get really old really quickly. Aside from doing some sort of saute' or stir fry, have you ever tried roasting your broccoli? Roasting intensifies flavors, also adding a bit of near carmelization to the veggie. Good stuff I say! And added benefit of broccoli and cauliflower are the many nutrients contained, and the low caloric value (1c. of broccoli is only 54cal, 1c. cauliflower is about 38).

Give this one a shot with broccoli (or cauliflower is great too). Oven roasting veggies is a great way to cook up a bunch of veggies at one time without having to stand over the stove stirring something.

Oven roasted broccoli (for cauliflower I suggest dropping the temperature by 25-50 degrees, and no need to peel the stalk of the cauliflower)

Ingredients
1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra virgin olive oil
3-4 cloves fresh garlic, minced or crushed
Ground black pepper
Lemon wedges for serving

Instructions
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with pepper and garlic to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

FYI - cauliflower usually cooks best if you first cover it with aluminum foil for about the first 5-10 minutes of cooking, then flip pieces over and cook another 5 or so until done.

Famed Fruits...And Why They Are

Cherries

Why: Delicious, sweet and oh-so-low in calories.

Health Perks: Fifteen cherries have only 64 calories and more than 10 percent of the daily value for vitamin C. They are also rich in vitamin E, contain two grams of fiber and are a good source of potassium, magnesium, iron and folate.

Cherries contain a pigment called anthocyanin (responsible for their color), an antioxidant linked to a variety of health benefits including reduction of risk for heart disease and cancer. Additionally, cherries are one of the few food sources of melatonin, shown to aid in sleep.

Nutrition: Serving size: 15 cherries (102g), calories 64, total fat 0.2g cholesterol 0mg, sodium 0mg, total carbohydrate 16.3g, dietary fiber 2.1g, sugars 13.1g, protein 1.1g.

Seek Out: High-quality cherries are firm and dark red, with bright, lustrous, plump-looking surfaces and fresh-looking stems.

Avoid: Soft, shriveled or blemished cherries. Green also suggests avoiding dark or brittle stems.

Storage: Remove any that are soft or split, says Green. Then refrigerate. Check the fruit occasionally and remove any that have gone bad. You can freeze cherries (with or without pits) by rinsing and draining them thoroughly, spreading them in a single layer on a cookie sheet and placing them in the freezer.

Interesting: Seventy percent of the cherries grown come from four states (Washington, Oregon, Idaho and Utah).

Recipe Day!!

Cheese Pancakes - 4 pancakes (makes 8 pancakes total)

Ingredients:
¼ cup flour
1 cup 2% cottage cheese
1 cup egg substitute
2 Tsp. canola oil
2 cups mixed berries - divided

Instructions:
Mix up and pour onto griddle to cook. Top each serving with 1 cup of mixed berries. May be sweetened with 1 tablespoon agave syrup.

OR....

Simple Smoothie

Ingredients:
1/3 banana
1 cup strawberries - diced
1 cup plain soy milk
2 scoops Protein Powder

Instructions:
Put in blend and blend till smooth
Your choice of two yummy breakfasts!

Eat Right Fitness Flash!!

Use your UFOs! - Do you have a UFO (underutilized food object) in your fridge? Trying to figure out whether to toss it or make some strange concoction that might turn out very wrong? Why not try the recipe search tool at CookThink.com? Type in the food or spice and the tool will create a list of recipes that include that item. Whip it up without worry because all of the site's recipes have been kitchen-tested.

Cuisine cure - Many of you are battling the cold and flu bug that are going around, or you may be just getting over an illness. You may not feel ike chowing down when you're sick, but your body needs food to get well, research from USF in Tampa shows. Cutting food intake by 30 percent made the immune systems of mice less effective at battling germs, the study showed. If the only thing you can handle is soup, spoon it up!

Go green! Sipping green tea may help you bounce back after a tough workout. Taking in the equivalent of three cups a day reduced cell damage from resistance exercise, a study in the journal of Nutrition reports. Brew a fresh mug to get the most antioxidants.

Weight worries :( - Feeling fat could be as bad for you as actually being overweight, note researchers from Columbia University in NYC. Stressing about your size may increase levels of brain chemicals linked to diabetes and high blood pressure - the same conditions obese people are more likely to face. To be healthy, focus on eating right rather than making weight loss the sole goal.

Get Dressed Up!

Salad bars have sprouted up everywhere these days - from urban street corners to posh, "green" restaurants that also serve wine and cheese. Growing demand for healthy, unprocessed food has spurred a huge growth in supermarket sales of salads, as well - especially pre-bagged leafy greens and accompaniments.

The popular ingredients of salads - from tomatoes, red peppers and shredded carrots to arugula and watercress - are loaded with vitamins and minerals. They provide fiber that keeps our systems functioning. And they are rich in antioxidants, particularly carotenoids.

So, what could possibly be wrong with this development? For one thing, many salad savorers think they are doing themselves a favor by opting for dressings with low or not fat, or no dressing at all. The truth is that you need some fat to extract the nutrients from salads, especially those carotenoid antioxidants. At the other extreme are those who take their salads with prepared or commercial dressing. But most of those dressings, even in health food stores, are made with inferior and even unhealthy fats.

The secret to good salad dressing is a good oil. Extra virgin olive oil (EVOO) is, literally, the gold standard. Nut oils - walnut oil, hazelnut oil - are delicious too, with a more delicate flavor. Commercial dressings almost invariably rely on cheap soy oil, which - aside from its tastelessness - oversupplies mega-6 fats to bodies and brains that need omega-3 fats instead. So, turn over a new leaf and start preparing your own salad dressings!

Here is one that takes about two minutes to prepare and you could add tons of extra(curry paste, blue cheese, using sesame oil instead)...

Basic Vinaigrette

Ingredients: 1/2 cup EVOO, 3 Tbsp. quality balsamic vinegar, sherry vinegar or fresh lemon juice, 1/2 tsp. powdered mustard, 1 tsp. sugar or sugar substitute and salt and pepper to taste.

Directions: Put dry ingredients in small bowl or jar. Add a few drops of oil and mix to a paste, then stir in the rest of the oil. Add vinegar or lemon juice. Stir well to mix and then shake. Refrigerate after using.

Eat Right Flash!

These nutrition and fitness flashes from Self magazine are meant to keep you reaching for your goals while giving you a boost about all the things you are doing right!

1) Number crunching - There is more to weight loss than calculating your calories, recent studies show. Women who added apples or pears to their daily nutrition lost more pounds than those who added oat cookies, even though all three are about 200 calories, a study in the journal Appetite shows. Fruit has fewer calories per bite, so women munched on larger servings. This may have helped them eat less during the day.

2) Full factor - Spoon yogurt, don't sip it and you'll feel more satisfied, according to a study in the International Journal of Obesity. Thicker liquid-based foods are more satiating than their watery counterparts. So, opt for choices like low-fat Greek yogurt, which is more solid than most types.

3) Appetite turnoff - Feasting in front of the TV can lead to overeating after the credits roll, a study from the University of Birmingham in England shows. People who chewed and viewed during the day took in more calories than those who didn't, although all had identical lunches. Distracted diners may not recall how much they munched, making them likely to eat extra later.

4) Lookin' good! - A healthy nutrition plan could aid your eyes. People with the lowest amounts of antioxidants in their bloodstream were more prone to retinal deterioration, which can dull vision, an analysis of more than 4,000 people in the Archives of Opthalmology reports. A sight-saving salad with vitamin C from oranges, lutein from dark leafy greens and vitamin E from sunflower seeds is a great start.

Eat Like An Olympian

By Aaron Brock - Head Athletic Trainer for U.S. Men's Olympic Volleyball Team

While many factors need to be considered when discussing an athlete's performance-- nutrition is among the most important variables. Research clearly demonstrates the beneficial effects of good nutrition on athletic performance. Here are some simple ways to work good nutrition into your daily life.

1. Devour Breakfast!

Your mother was right: breakfast is the most important meal of the day. Don't start the day with an empty fuel tank. The Men's Olympic Volleyball Team practices every morning and lifts weights in the afternoon. If the players don't eat an adequate breakfast, they will not have enough energy for a quality practice.

Replenish your energy stores to ensure adequate fuel for competition or training. Have both carbohydrate and protein in your breakfast. Protein will help maintain your glucose levels throughout the morning and stave off hunger, while carbohydrates will provide needed energy.

Some healthy options include:

-Low fat yogurt and fresh fruit
-Smoothie made with fruit and low fat yogurt
-Whole grain cereal with skim milk and fruit
-Vegetable omelet with whole wheat toast and orange juice
-Scrambled eggs and one-half of whole wheat bagel

2. Smart Pre-workout Nutrition

This concept goes hand in hand with the importance of eating breakfast, depending on the time of day you practice. If training is in the afternoon--perhaps several hours after your last meal--your pre-workout nutrition becomes even more vital.

Any fruit: celery, apples, applesauce, pears, oranges, melons, berries, grapes, tomatoes, smoothies

Light sandwich: turkey (hold the mayo), chicken, peanut butter and jelly, etc.

Grains: cereal, bagel, English muffin, tortillas, pita pocket.

Sports drinks or light fruit juice.

Other: skim milk, low fat yogurt

3. The Powerful Powers of Protein

Athletes need high levels of protein (15 to 20 percent of daily caloric intake) to help repair and rebuild muscles broken down by physical activity and to aid in carbohydrate storage. An athlete's elevated protein requirements can usually be met by a well planned diet (supplements are not typically necessary, however, this can vary on the individual):

Excellent protein sources include poultry, turkey, beef, pork, fish, low fat cheese, legumes (black, kidney, pinto beans, and chickpeas), egg whites, and soy products such as tofu

Although adequate levels of protein are important, keep in mind that excess protein is simply extra calories either burned for energy and used to build leaner muscle tissue.

When it comes to fuel, protein is less efficient than carbs. Get enough protein from your diet so your body doesn't break down muscle to use the protein for fuel.

Protein from both food and supplements increases your need for water. Since your kidneys require more water for protein metabolism, individuals with liver or kidney problems are susceptible to negative effects of excessive dietary protein.

4. Be Smart About Supplements

Use healthy high grade gender specific supplements. (i.e. EFA's, Multi-Vitamins)

Recipe Day!!

This one takes a little skill in the kitchen, but it sounds like a challenge you can handle...

Apple-Cinnamon Crepes

Servings: 2 servings of crepes

Ingredients:

2 whole eggs

6 ounces deli ham, diced fine

1/3 cup soy flour

1 cup 1-percent milk

1 red Delicious apple, peeled, cored and roughly chopped

2/3 cup unsweetened applesauce

2/3 cup cooked oatmeal

2 2/3 teaspoons olive oil

1/4 teaspoon cinnamon

Instructions:

In a small mixing bowl, combine eggs, soy flour and milk to form a batter. This amount of batter will make four crepes. Pour 1/2 teaspoon oil into a nonstick saute pan or crepe pan. When the oil is hot, add a quarter of the batter to pan. Cover pan with another saute or crepe pan. Cook on medium-high heat until bottom is set and crepe will move easily in pan. To turn crepe over, securely place second pan over first and turn pan over. The crepe will then be in the second saute pan. The second side of the crepe should cook for only a minute or so to color it. Transfer crepe to serving plate and repeat process to make three more crepes. (If you need more oil in the crepe pan, omit oil from crepe filling and use it for cooking the crepes.) Place apples, applesauce, oatmeal, 2/3 teaspoon oil, ham and cinnamon in another saute pan to form crepe filling. Using low heat, cook mixture until apples are tender. When ready, divide filling amount between the four crepes by placing it in a line along the center of each crepe. Fold over the sides to make a trifold. Serve immediately, two crepes per plate.

Recipe Day!!

Grilled Chicken with Tomato-Avocado Salsa

This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients

For the salsa
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each salt to taste
freshly ground black pepper

Cooking Instructions

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

Nutrition Facts

Serving Size 1 chicken breast with salsa
Amount Per Serving

Calories 283
Protein 43 g
Total Carbohydrate 16 g
Dietary Fiber 4 g
Soluble Fiber 0 g
Insoluble Fiber g
Sugar 8 g
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 1 g

Purchase Produce At Its Peak!

Almost every fruit and vegetable is available year-round. But if you buy in-season, you get produce at its peak of flavor and nutrients. Here's a month-by-month guide to the best of the fresh.

January

FRUIT OR VEGETABLE: Clementine

WHAT TO LOOK FOR: Fruit heavy for its size

REAP THE BENEFITS: 35 percent of Daily Value (DV)

for vitamin C and a wealth of folate, a heart-healthy B vitamin.

February

FRUIT OR VEGETABLE: Rainbow chard

WHAT TO LOOK FOR: Vibrant leaves (not wilted); firm stalks

REAP THE BENEFITS: A cup of braised chard is big on fiber, calcium, and carotenes.

March

FRUIT OR VEGETABLE: Asparagus

WHAT TO LOOK FOR: Firm stalks the width of your little finger

REAP THE BENEFITS: 1 cup steamed provides 100 percent of DV for vitamin K (great for bone health) and 65 percent of folate.

April

FRUIT OR VEGETABLE: Salad greens (radicchio, mache)

WHAT TO LOOK FOR: Richly colored, nonwilted leaves

REAP THE BENEFITS: A two-cup serving supplies more than 400 percent of for vitamin A, 100 percent of folate, and a wealth of minerals, such as magnesium and potassium.

That gets you through the first few months of the year, so load up on these veggies when they're at their peak. We'll give you more in a few months, when it's closer to summer. In the meantime, here is more on this month's pick - Rainbow chard...

Chard’s leaves can be prepared like spinach. In fact, its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer.

Chard may be steamed, sautéed, or braised, and it can be added to soups, stews, and casseroles. The leaves and stems may be cooked and served together, or prepared separately as two different vegetables. The Italians make an egg frittata with chard.

Like other leafy vegetables, chard needs to be thoroughly washed before cooking since sand and other debris tend to nestle in its leaves. Instead of using a colander and running water over the leaves, the best way to remove debris from leafy greens is to dunk and soak them in plenty of water. Place the leaves in a large bowl, pot, or sink filled with cold water. Agitate the leaves one by one, then remove individual leaves by hand and place them in another container. Pour out the water and repeat the procedure until the water is free of debris. If you will be using the greens in a salad, dry them in a spinner.

Prograde Cravers On Sale All Week!

If you love dark chocolate, I have a very big Valentine's Day present for you. Seriously.

You've got to try these things. The taste is out of this world good.

What am I talking about? Prograde Cravers, that's what. They have been dubbed the best tasting healthy snack on the planet for good reason - they taste THAT good.

Plus, they have no preservatives, only 180 calories and they come in three delicious flavors: peanut butter, almond butter and spirulina.

The even better news is they are on sale all this week for Valentine's Day.

Here's everything you need to know:

- Again, because it's Valentine's Day, the sale is 14% off all purchases of Prograde Cravers

- When you checkout you will enter this coupon code to save the 14%: vday0909

- Shipping will take 3-5 days, so while I HIGHLY recommend you jump all over this sale, don't purchase these as a gift expecting them to be there for Valentine's Day itself. Buy them as a healthy gift for yourself or others.

- Sorry, Prograde Cravers are not available overseas

- The offer cannot be combined with others from Prograde and it ends this Saturday, February 14th at 11:59pm EST.

- Prograde Cravers are NOT available in stores anywhere. You can only find them online here: Prograde Cravers (http://rialtowellness.getprograde.com/cravers)

Look, I'm not kidding about how great they taste. They are the EXACT opposite of the bars you are used to that taste like cardboard and chemicals. In fact, if you go to Prograde Cravers (http://rialtowellness.getprograde.com/cravers)and watch the video of a real life taste test, well, I know you will be blown away.

Yours in health!

PS - Remember, it's 14% off all Prograde Cravers purchases this week only. The sale ends this Saturday, February 14th at 11:59pm EST.

Can You Really Ward Off A Cold?

With cold and flu season upon us, I thought we could all use a refresher on how to fight disease naturally...

Americans are turning in high numbers to natural supplements for everything from colds to memory lapses. In fact, there are so many options and variations that the real challenge is knowing what to take. For example, if you're looking for a mood booster, you might think about upping your omega-3s. And if you're worried about cholesterol, loading up on lycopene may be helpful. The key is not to wait for springtime to try them.

Immunity, Cold And Flu

Echinacea - This daisylike cone flower, used as a medicinal remedy since the late 1800s, is now known as the cold and flu supplement. It also helps boost immune response.

How it Works - Echinacea acts like virus-fighting interferon, which helps resist infection.

The Lowdown - A meta-analysis of 16 trials found that echinacea helps prevent as well as treat common cold symptoms more effectively than a placebo.

Expert Testimony - "People should take echinacea before cold symptoms really even begin—when you're just starting to feel achy," says Glenn S. Rothfeld, a physician and medical director of WholeHealth New England, an integrative medicine practice in Arlington, Massachusetts. "If you catch symptoms early enough, echinacea can stop a cold in its tracks."

Did You Know? Up until the introduction of powerful antibiotics in the 1930s, many Americans relied on this native plant to fight off infections. Echinacea's star rose again with the herbal revival of the 1970s.

Suggested Dose - For cold symptoms, take 50 to 300 mg, two to four times daily, depending on extract concentration. Supplements using aboveground parts of E. purpurea and roots of E. pallida are best. Echinacea should not be taken continuously.

Zinc - This essential trace mineral participates in hundreds of bodily functions, from immunity to sense of smell. In lozenge form, when taken at the first inkling of a cold, it can minimize the severity and duration of symptoms.

How it Works - Zinc lozenges appear to destroy the cold and flu virus in the mouth. The mineral likely eases symptoms—runny nose, sore throat, cough—by decreasing chemicals involved in the pathways of inflammation.

The Lowdown - Studies are mixed, but generally positive. In one trial of 50 people, cold symptoms, especially coughing, disappeared about three days earlier in those who sucked on zinc lozenges (versus placebo) every two hours.

Expert Testimony - Both zinc gluconate and zinc acetate lozenges have been studied, but it's not clear which is more effective. "If one formulation doesn't work, try the other next time," says Carol Haggans at the National Institutes of Health (NIH) Office of Dietary Supplements.

Did You Know? - Balk at the disagreeable flavor of zinc lozenges? Resist swigging orange juice to wash out the taste; citrus fruits can decrease the bioavailability of zinc.

Suggested Dose - Take a lozenge every two hours during waking hours, for as long as symptoms persist. Avoid exceeding total daily dosage of 40 mg. Concentrations vary, so check the label.

Boot campers! Remember to stay hydrated even if you're freezing your butts off out there or enjoying the summer like weather. And be sure to drink lots after your workout. Water, that is!

Hybrid Fruits Help Fight Disease

What do you get when you cross an apricot with a plum? An aprium, of course.

Although you may not have spotted this less-fuzzy apricot, such hybrid fruits and vegetables are increasingly making their way to the produce aisle. Floyd Zaiger, a California geneticist, developed the aprium by transferring pollen between tree blossoms with an eye-shadow brush. Other companies and even the U.S. government are using crossbreeding—not to be confused with genetic engineering—to boost flavor, novelty and nutrition.

Philipp Simon, a geneticist with the U.S. Department of Agriculture, has created purple, red and yellow carrots, each with its own nutritional benefits. But don't be fooled by his ordinary-looking orange carrot: It packs 30 percent more beta-carotene than the regular variety. Simon is now looking to enhance the disease-fighting power of garlic.

Frankenstein Fruits and Veggies

Keep an eye out for these new snacks, plus a couple waiting on-deck. Many of these products are available in major grocery store chains. Most can also be ordered online.

Pluot (Plum + Apricot) - Looks: Like a plum with light-orange flesh. Comes in several varieties, including the Flavor King and Flavor Queen. Tastes: The King is spicy; the Queen is sweet. Available: Now.

Aprium (Apricot + Plum) - Looks: Resembles an apricot, but with less fuzzy skin. Tastes: Sweeter than either the plum or the apricot. Available: Now. (Pic above is an aprium)

Colorful Carrots - Looks: Regular carrots in wild colors. Tastes: Like a carrot. Nutrition: Each color contains a different antioxidant: Red has lycopene; yellow has lutein and purple contains anthocyanins. Available: Now.

Nectaplum (Nectarine + Plum) - Looks: Like a nectarine with maroon skin and white flesh. Tastes: A slightly spicy nectarine. Available: Now

Red-Fleshed Kiwi - Looks: A normal kiwi but with red flesh. Nutrition: Contains higher levels of anthocyanins than in ordinary kiwis. Same high vitamin C and fiber content as the green kiwi. This one is still in the lab.

Peacotum (Peach + Apricot + Plum) - Looks: Like a peach with deep purple skin. Tastes: Like sweet fruit punch. Available: Now.

Anyone tried any of these?

Recipe Day!

Okra Breakfast Delight

Ingredients:

1 Tbsp olive oil

½ cup fresh, tender okra; thinly sliced

2 Tbsp. chopped sweet onion

1 scallion, chopped

1 clove garlic, chopped

1 turkey sausage – cooked/chopped (7g protein)

½ cup chopped tomato

½ - 1 pickeled jalapeno halves, Faro brand

1 Tbsp. tomato sauce

½ cup water (do not add all at once)

½ cup Egg Beaters

Piece of fruit – orange, apple, pear, grapefruit, 1 cup mixed berries

Instructions:

Saute garlic, onion, scallion, turkey in olive oil over medium heat for approximately 2 minutes. Add chopped tomato, jalpenos and saute for 3 minutes or until veggies are tender. Add okra and saute for another minute. (Okra is better if a bit crisp). Add tomato sauce and about ¼ cup water. Stir to make a sauce. Add ½ content of eggbeater container and let set before mixing. Add more water if you like it saucy. Salt and Pepper to taste.