Vim & Vigor - Summer 2011 - Community Healthcare - (Page 25)

W ith the variety of fruits and vegetables available at most supermarkets, a trip down the produce aisle could be a culinary adventure. (Rutabagas! Star fruit! Bok choy!) Most of us, though, tend to stick to a tried-and-true itinerary, from broccoli and potatoes to apples and oranges. It could be that we don’t know what to do with a parsnip. Or we may have developed a distaste for brussels sprouts in childhood, then never tried them again as adults. But the routine of the same fruits and vegetables leads to boredom, which in turn puts us at risk for not consuming the recommended 4.5 to 6 cups of fruits and vegetables daily. “Each time you go to the grocery store, pick up one new fruit or vegetable to try,” says nutrition consultant Keri Gans, R.D., a spokeswoman for the American Dietetic Association and author of The Small Change Diet. “You’re bound to ﬁnd something you like.” Here are a few suggestions to get you started. Don’t Freeze Out FROZEN FOODS Nutrition consult ant Keri Gans tells her clients that the best place to purchase fruits and vegetab les is their local farmers market , where produce is so fresh it may have been picked that morning. But don’t discount the produce in your grocery store’s freezer aisle, either. Gans, a spokeswoman for the Americ an Dietetic Association, says that national food manufacturers have developed such speed and proficie ncy that their frozen offerings usually have the same nutritional benefit s as fresh-picked produce. “Even though the food has been frozen, it was frozen fresh,” she says. “It may not retain the same fresh appearance, but it does retain the same nutrients.” So frozen broccol i, for exampl e, may be preferable in that regard to the fresh heads on display at the same superm arket. YOU LIKE: T! APPLES PEARS TRY: WHY: Pears have a similar “crunch factor” as apples and come in about as many varieties, usually with more ﬁber. Plus, they’re a great source of vitamins C and K, which play a role in blood clotting and may boost bone strength. SUGGESTED SERVINGS: “Anything you can do with an apple, you can do with a pear,” says Gans, who suggests adding thinly sliced wedges to a salad. For a summer dessert, brush pear halves with butter and sprinkle with cinnamon sugar, then place face-down on the grill and broil until tender and caramelized. Top with a dollop of plain Greek yogurt. Vim & Vigor · SUMM ER 2011 25

Table of Contents for the Digital Edition of Vim & Vigor - Summer 2011 - Community Healthcare

Vim & Vigor - Summer 2011 - Community Healthcare
Contents
Community Message
When Stroke Strikes, Seconds Count
Rays of Hope Fight Cancer
Girl Talk
Say What?
Action Plan
Like This? Try That!
Being George Clooney
A Day in the Life of Your Heart
Unexpected Heroes
Get in Gear
A Real Lifesaver
A Real Lifesaver
Spotlight on Community Hospital
Spotlight on St. Catherine Hospital
Spotlight on St. Mary Medical Center
A Safer Hospital Stay

Vim & Vigor - Summer 2011 - Community Healthcare