Nutrition Corner
red chili flakes, salt and sesame seeds for anAsian twist. Garlic and herbs are won- derful too -- the possibilities are endless!
Southwest Seafood Salad CRUNCHY ROASTED CHICKPEAS ®
These roasted chickpeas are a snack that can be enjoyed by all as substitute for nuts or crackers.You can alsomake a trail mix of popcorn, roasted chickpeas and dried fruit for a treat.
Ingredients 2 cups cooked chickpeas (if canned, drain and rinse) 1 to 2 teaspoons olive oil, or olive oil spray/mist 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon cumin 1/4 teaspoon chili powder Salt and pepper to taste
Directions 1. Pre-heat oven to 425 degrees. 2. Place chickpeas on a paper towel and roll around to dry the beans. Remove any loose skins. Pat dry. 3. Combine spices in a small bowl. 4. Line a baking sheet with foil or parch- ment paper. Place the chickpeas on the baking sheet and mist with oil. Roll around to coat. 5. Sprinkle with spices and toss well with spoon to coat.
6.Make sure the chickpeas are in a single layer and place in the oven. 7. Roast for 30 to 40 minutes until the beans are a deep golden brown and crunchy, turning the chickpeas over after 15 minutes of roasting. Chef Suggestions The spices can be anything you like and as much or as little. Rosemary, a little salt and pepper are lovely. Add some ginger,
® ©
Here’s a quick way to add the rich, smoked flavor of mesquite to shrimp for a delicious, unexpected seafood salad twist.
Ingredients 2 tablespoons oil 8 ounces chopped seafood (shrimp, scal- lops, etc.) 1 package Mesquite Barbecue Marinade Mix fresh mixed greens shredded cheese cooked black beans salsa sour cream Directions Heat oil in a skillet or wok. Add seafood and Mesquite Barbeque Marinade Mix, and sauté. Prepare fresh greens and place cooked seafood on
top.Accent with black beans and shredded cheese. Chef Suggestions Add decorative dollops of sour creamand salsa.
Citrus Shrimp Cocktail ®
Ingredients 2/3 cup ketchup 1 teaspoonWorcestershire sauce 2 teaspoons Simply Organic Citrus A’peel Seasoning, coarsely ground 1 teaspoon Frontier Horseradish Root Powder (optional) 1 pound shrimp (30 to 40 count), cooked Directions In a small mixing bowl, blend all ingredients together except for the shrimp. Refrigerate at least 30 minutes for flavor to set. Serve with shrimp. Chef Suggestions Also great with clams or oysters.®
Smoked Paprika Seared Scallops with Lemon Herb Couscous ®
A simple, elegant recipe for seared scallops dusted with smoked paprika and paired with zesty lemon herb couscous. Use organic ingredients where possible.
Ingredients 1 1/4 cups water 1 cup pearl couscous (tricolor, if possible) 1 teaspoon salt, divided 1/4 cup parsley, chopped 1 tablespoon fresh lemon juice 6mediumscallops, removed fromtough side muscle 1 tablespoon Simply Organic Smoked Paprika 2 tablespoons grapeseed oil additional chives, for garnish Directions 1. In a medium-size pot, bring water to a boil. Add couscous and 1/2 teaspoon salt. Cover pot and allow to simmer, stirring con- tinuously, for 8 to 10 minutes, until water is fully evaporated.
2.Add parsley, chives, olive oil, lemon juice and a pinch of salt. Stir until well combined, then remove from heat and set aside. 3. Rinse scallops with cold water and pat dry with a paper towel. 4. In a small bowl, combine smoked paprika and remaining 1/2 teaspoon salt. Roll scal- lops in seasoning until well coated. 5. In a skilled over medium-high heat, heat grapeseed oil. Once the oil is very hot, add the scallops (*they should sizzle immediate- ly). Reduce heat tomedium-high and sear for about 2 1/2 minutes, until a golden crust forms. Flip with a spatula or tongs and cook on the other side for about 2 more minutes. 6. Serve scallops over couscous and garnish with chives. Chef Suggestions ® If desired, substitute any other cooking oil with a high smoke point for the grapeseed oil.
Please visit
www.simplyorganic.com for more healthy delicious recipes ® ©
This spice aids in detoxification, remedying gas and bloating, to help keep you svelte during the summer months. Plus, when consumed, the spice has a cooling and soothing effect on the body. Cumin is a great way to spice up your grains, vegetables and soups.
Cumin
Try drinking your fennel seed; drinking a cup before eating can help suppress your appetite and keep you slim. Coriander
Fennel seed is another great digesting aid that also relieves cramps, gas and bloating. This seed will make your smile shine—it promotes good oral hygiene and can remedy bad breath.
Fennel Seeds
Coriander is one of the healthiest herbs you can eat because of its anti-oxidant properties that are beneficial to the liver. It also contains 30% of the daily recommended amount of vitamin C, all while having a cooling effect and tasting great.
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