Festival March 2024 by TasteforLife

Edition of Taste for Life®

March 2024

eggs

naturally-dyed

inside Benefits of magnesium MIND diet recipes

SEE PAGE 9

Allergy relief See pages 16, 17 and the back cover for this month’s featured items!

SM_0324_336_01 _converted 1

1/30/24 3:02 PM

[ nutrition plus ]

magnesium This mineral plays many critical roles in the human body. Magnesium regulates blood sugar levels and blood pressure, helps bones stay strong, aids muscle and nerve function, and is involved in energy production. It may also help support emotional balance.

FOOD SOURCES FOOD

SERVING SIZE

MAGNESIUM (MG)

Pumpkin seeds

1 oz, roasted

156

Brown rice

1 cup, cooked

Almonds

1 oz, dry roasted

Spinach

½ cup, cooked

Shredded wheat

2 large biscuits

Magnesium has been dubbed the “anti-stress” mineral because it relaxes skeletal muscles as well as the smooth muscles of blood vessels and the gastrointestinal tract. Although magnesium is found in many foods, up to half of Americans don’t get the recommended amount of this mineral. Magnesium can be lost through food processing and refining; another factor that influences its levels in produce is the amount of magnesium in soils where food is grown. Studies point to magnesium’s promise in helping to ease muscle and nerve pain and reduce cramping. Other research has found that magnesium promotes muscle strength in people at a range of fitness levels, from young male athletes to older women. Some forms of magnesium can cause gastrointestinal upsets, so be sure to discuss a magnesium supplement with your healthcare provider before you add it to your health regimen. ●

RECOMMENDED DIETARY ALLOWANCE LIFESTAGE

AGE

MALES (MG/DAY)

FEMALES (MG/DAY)

Children

1–3

Children

4–8

130

Youths

9–13

240

Adolescents

14–18

410

360

Adults

19–30

400

310

Adults

31 and older

420

320

(For recommendations for infants and pregnant and/or breastfeeding women, go to http://lpi.oregonstate.edu/infocenter/minerals/magnesium.)

SELECTED SOURCES “The effect of magnesium sulfate on renal colic pain relief; a randomized clinical trial” by A. Jokar et al., Archives of Academic Emergency Medicine, 2017 • “Effect of oral magesium supplementation on physical performance in healthy elderly women involved in a weekly exercise program: A randomized controlled trial” by N. Veronese, et al., The American Journal of Clinical Nutrition, 9/14 • “Impact of magnesium supplementation in muscle damage of professional cyclists competing in a stage race” by A. Córdova et al., Nutrients, 8/16/19 • “Magnesium,” Harvard T. H. Chan School of Public Health, www.hsph.harvard.edu, 3/23 • “Magnesium,” Linus Pauling Institute, www.lpi.OregonState.edu, 2024 • “Magnesium,” Office of Dietary Supplements, National Institutes of Health, https://ods.od.nih.gov, 3/1/22 • “Management of pain using magnesium sulphate: A narrative review” by H. Soleimanpour et al., Postgraduate Medicine, 4/22 • “A magnesium-rich electrolyte hydration mix reduces exercise associated muscle cramps in half-marathon runners” by S. Kharait, Journal of Exercise and Nutrition, 2022 • “The role of diet and non-pharmacologic supplements in the treatment of chronic neuropathic pain: A systematic review” by J. K. Frediani et al., Pain Practice, 1/24

MARCH 2024

SM_0324_324_02.indd 2

1/30/24 3:51 PM

the MIND diet

A plant-based eating plan with disease-fighting benefits.

[ march contents ] 28 6 health front

Meal timing impacts stroke risk • The not-so-sweet side of sugar • More

18 quick tips Poison prevention starts at home.

20 celebrations Festive food-based dyes for coloring eggs.

22 spring allergies Natural ways to get relief.

26 cook-at-home Make the most of your freezer.

28 weight & fitness Beets may give athletes a boost. Products advertised or mentioned in this magazine may not be available in all locations.

MARCH 2024

SM_0324_324_03.indd 3

1/30/24 12:07 PM

[ covering health ]

recipe finder 5 Avocado Smoothie

chief content officer and strategist

12 Roasted Orange Bell Pepper Soup

Lynn Tryba (Lynn.Tryba@TasteforLife.com) contributing editors

14 Mixed Mushroom Barley Soup

Lisa Fabian, Rich Wallace

15 Baked Oatmeal with Raspberries and Almonds

creative director

associate editor

Kelli Ann Wilson Michelle Knapp

custom graphics manager

Donna Sweeney

27 Pancakes

chief operating officer

Amy Pierce

customer service

800-677-8847 CustomerService@TasteforLife.com client services director - retail

Judy Gagne (x128)

client services director advertising & digital

Ashley Dunk (x190)

western brand promotions director

Shannon Dunn-Delgado 415-382-1665

vice president – group brand promotions

Bob Mucci 603-831-1868

vice president – retail sales and strategic partnerships

Anna Johnston (Anna.Johnston@TasteforLife.com) chairman and founder

T. James Connell

april

coming in

•Brain health • Plant-based protein • Earth Day tips 4

creative and sales offices

155 Washington Street Keene, NH 03431 603-283-0034

Published monthly by Taste for Life®, 155 Washington Street, Keene, NH 03431, 603-283-0034 (fax 603-283-0141); © 2024 Connell Communications, Inc. All rights reserved. This magazine is not intended to provide medical advice on personal health conditions, nor to replace recommendations made by health professionals. The opinions expressed by contributors and sources quoted in articles are not necessarily those of the editor or the publisher. Advertisers and advertising agencies assume liability for all content of advertising and for any claims arising therefrom. Information appearing in this magazine may not be reproduced in whole or in part without express permission of the publisher. The inks used to print the body of this publication contain a minimum of 20%, by weight, renewable resources. Printed in the US on partially recycled paper.

For more health and wellness resources visit

a note on recipes

Nutritional analysis from Edamam. Nutritional values vary depending on portion size, freshness of ingredients, storage, and cooking techniques. They should be used only as a guide. Star ratings are based on standard values (SVs) that are currently recommended: ★★★★★ Extraordinary (50 percent or better), ★★★★ Top source, ★★★ Excellent source, ★★ Good source, ★ Fair source

MARCH 2024

SM_0324_324_04.indd 4

2/1/24 1:23 PM

[ market gourmet ] 5 min

prep time

Avocado Smoothie

serves 1

From Eat More Greens by Fern Green ($20.99, Hardie Grant, 2023)

ripe avocado

½ cucumber ¾ oz kale ½ oz spinach 6

large basil leaves

Brazil nuts

1½ Tbsp pumpkin seeds 1

Tbsp maple syrup

Juice of ½ lemon

1. Peel and pit avocado. Add avocado and cucumber to a blender with remaining ingredients and 1¼ cups water. 2. Whizz until smooth. 3. Serve. Kitchen Note: Gut-loving avocado and lots of

high-fiber vegetables: What more could you ask for in a smoothie?

Per serving: 586 Calories, 12 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 18 g Total sugars (12 g Added sugars), 18 g Fiber, 46 g Total fat (8 g sat), 44 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), B6, C, K, Folate, Magnesium, Phosphorus, ★★★ Vitamin B1 (thiamine), B3 (niacin), E, Potassium, Zinc, ★★ Vitamin A, Iron, ★ Calcium

MARCH 2024

SM_0324_324_05.indd 5

1/12/24 11:39 AM

[ health front ]

NEWS THAT’S GOOD FOR YOU

meal timing impacts health

Skipping breakfast or eating a late dinner may have negative impacts on heart health, according to a large new study. Researchers examined health records and eating patterns of more than 100,000 adults. They determined that regularly eating dinner after 9 p.m. could increase the risk for stroke or other cardiovascular conditions by about 28 percent, particularly in women. Having the first meal of the day late in the morning had similar effects. SELECTED SOURCES “Dietary circadian rhythms and cardiovascular disease risk in the prospective NutriNet-Santé cohort” by A. Palomar-Cros et al., Nature Communications, 12/14/23 • “Eating meals early could reduce cardiovascular risk,” National Research Institute for Agriculture, Food and Environment, 12/14/23

work the window

Limiting daily eating to a 10-hour window was linked to better mood, higher energy levels, and reduced hunger in a new study. This strategy—eating breakfast at 8 a.m., for example, and taking the day’s last bite by 6 p.m.—is known as limited fasting. Remaining consistent with the pattern was a key to success. SOURCE “14-hour fasting improves hunger, mood and sleep,” King’s College London, 11/14/23

MARCH 2024

SM_0324_324_06_07_08_343_09.indd 6

1/16/24 4:43 PM

eating right can thwart diabetes

Researchers from the Medical University of Vienna report that at least 75 percent of Type 2 diabetes cases could be avoided with the adoption of a healthy lifestyle. They suggest beginning by replacing meat with fruits, vegetables, and whole grains and eliminating processed and high-sugar items. The new study of more than 100,000 participants determined that such choices reduce body fat, ease inflammation, and improve liver and kidney function. The authors estimated that eating a healthy plant-based diet would reduce the risk for Type 2 diabetes by about 24 percent. But they cautioned that even a plant-based diet could increase the risk of Type 2 diabetes if food choices were high in added sugars. SELECTED SOURCES “A healthful plant-based diet is associated with lower Type 2 diabetes risk via improved metabolic state and organ function: A prospective cohort study” by A.S. Thompson et al., Diabetes & Metabolism, 1/24 • “Healthy plant-based diet reduces diabetes risk by 24 per cent,” Medical University of Vienna, 12/11/23

Did You Know? “Added sugars go by many names, including white sugar, cane sugar, cane syrup, cane juice, evaporated cane juice, raw sugar, brown sugar, fructose, high-fructose corn syrup, corn syrup solids, dextrose, fruit syrups, honey, maple syrup, molasses, and sorghum syrups,” writes the staff at the University of California Berkeley School of Public Health. “All provide empty calories, even if some sound more healthful than others.” SOURCE “Added sugars add up to kidney stones,” Wellness Letter, UC Berkeley School of Public Health, 11/23

MARCH 2024

SM_0324_324_06_07_08_343_09.indd 7

1/30/24 12:09 PM

[ health front ]

NEWS THAT’S GOOD FOR YOU

a healthy handful

A daily helping of nuts appears to lower the risks for metabolic syndrome among young adults. Snacking on the nuts for 16 weeks led to improvements in waist circumference, blood fats, and insulin levels without any calorie restrictions. Metabolic syndrome is a cluster of conditions that can include high blood pressure, high cholesterol, high blood sugar, and other factors. Eighty-four men and women ages 22 to 36 took part in the study. They snacked on about one ounce per day of almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts. SOURCE “Consumption of tree nuts as snacks reduces metabolic syndrome risk in young adults” by K. Sumislawski et al., Nutrients, 12/9/23

rethinking condiments

Chickpeas are among the world’s healthiest foods. They’re the main ingredient in hummus, a tasty addition to many meals. “Try it instead of mayo” as a sandwich spread, suggests Joy Manning for Web.MD.com. “You’ll get more protein and fiber for half the calories you would from mayonnaise.” SOURCE “Hummus: The healthy dip” by J. Manning, reviewed by J. Begum, MD, www.WebMD.com, 11/22/22

MARCH 2024

SM_0324_324_06_07_08_343_09.indd 8

1/30/24 12:09 PM

.com

Casey Wing, RDN, CD

Transform your everyday meals into seriously delicious creations with Field Roast! Field Roast plant-based products are created from a blend of vegetables, grains, legumes and fresh herbs and spices. Whether you follow a vegan diet, are looking to increase your intake of specific nutrients or are just interested in something different, there’s sure to be a Field Roast product to satisfy your craving. Wondering about meat alternatives? Try Field Roast PlantBased Sausages in flavors like Italian and Smoked Apple & Sage, and even Plant-Based Miniature Corn Dogs! Looking for more of a cheesy fix? Their Chao Creamery line has you covered with favorites like Creamy Original Chao Shreds and Slices. Field Roast even has—you guessed it—a variety of Plant-Based Roasts for a fancier affair. Take your tastebuds on a culinary adventure today! Casey is a registered dietitian and part of the Festival Foods Mealtime Mentors, who offer recipes and resources for a healthier you! Visit www.FestFoods.com/Recipes to explore recipes and filters based on diet, cooking method, course and more. Hungry for more? Visit www.FestFoods.com/Appetite to facebook.com/festfoods sign up for our weekly email! facebook.com/festfoods

facebook.com/festfoods

twitter.com/festfoods

instagram.com/festfoods

instagram.com/festfoods festfoods.com pinterest.com/festfoods

festfoods.com pinterest.com/festfoods SM_0324_336_09.indd 9 Text FEST to 78402

Text FEST to 78402

twitter.com/festfoods FIELD ROAST

instagram.com/festfoods twitter.com/festfoods PLANT-BASED PRODUCTS OFF

regular retail twitter.com/festfoods

5 – 32 oz. • assorted varieties instagram.com/festfoods pinterest.com/festfoods

festfoods.com instagram.com/festfoods pinterest.com/festfoods festfoods.com Text FEST to 78402 pinterest.com/festfoods

Saletwitter.com/festfoods prices effective 3/1/24 – 3/31/24

instagram.com/festfoods festfoods.com pinterest.com/festfoods

facebook.com/festfoods

facebook.com/festfoods facebook.com/festfoods

Text FEST to 78402

Text FEST to 78402 youtube.com/skogensfestivalfoods

youtube.com/skogensfestivalfoodsM A R C H 2 0 2 4

youtube.com/skogensfestivalfoods

1/31/24 12:14 PM

[ test kitchen ]

BY TASTE FOR LIFE STAFF

Dip in!

Whether they’re sweet, savory, or spicy, dips elevate the everyday to something special. They’re perfect for adding a burst of flavor to just about any snack food, and they might even get your kids to eat their veggies! Here are some tasty and healthy dip recipes that the whole family will love.

Vegan Nacho Cheese & Veggie Dip From the Taste for Life test kitchen

c peeled and boiled potato

c roasted red bell peppers

½ c diced tomato 2

garlic cloves, chopped

jalapeño pepper, seeded and diced

tsp onion powder

tsp ground cumin

tsp ground turmeric

Tbsp nutritional yeast

30 min prep time serves 6

¼ c plain unsweetened nut-free non-dairy milk or water

1. Place all ingredients in a blender container. 2. Blend on High until mixture is smooth. 3. Transfer mixture to a saucepan set over medium heat.

Stirring frequently, heat dip for approximately 10 minutes.

4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days. Per serving (dip only): 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, ★★★★ Vitamin C, ★ Zinc

MARCH 2024

SM_0324_324_10_11.indd 10

1/12/24 11:40 AM

10 min prep time

makes approximately

2 cups

Sun-Dried Tomato-Basil Hummus

From the Taste for Life test kitchen

(15 oz) can chickpeas, rinsed and drained

garlic cloves, chopped

¼ c tahini (sesame seed paste) ¹⁄³ c lemon juice 4 Tbsp extra-virgin olive oil, divided 2

Tbsp water

¼ c chopped fresh basil ¼ c chopped sun-dried tomatoes, (soak in boiling water for 10 minutes) Salt and freshly ground black pepper to taste Pine nuts for garnish (optional)

1. In a food processor or high-speed

blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.

2. Transfer mixture to a bowl. Stir in basil and chopped tomatoes.

3. Season with salt and pepper.

Transfer hummus to a serving bowl.

4. Drizzle with remaining 2

tablespoons of the oil. Garnish with pine nuts, optional. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables. Per serving (serves 8): 180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, ★ Vitamin B6, C, Folate, Manganese, Phosphorus

Cucumber and Mint Raita From the Taste for Life test kitchen

½ large cucumber, peeled 1¾ c plain whole-milk yogurt ¼ c chopped fresh mint leaves ½ tsp ground cumin Salt

1. Coarsely grate cucumber.Squeeze out excess water with a clean towel.

10 min prep time serves 6

2. Add grated cucumber to a large bowl with yogurt, mint, and cumin. Stir to combine and season with salt.

Kitchen Note: Raita is a popular

yogurt salad in India. Serve it as a cooling condiment alongside spicy main dishes.

Per serving: 50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, ★ Vitamin B12, Calcium, Phosphorus

MARCH 2024

SM_0324_324_10_11.indd 11

1/12/24 11:40 AM

BY EVA MILOTTE

the

MIND diet benefits the brain

A healthy eating plan to support brain health, the MIND diet stands for Mediterranean-DASH Intervention for Neurodegenerative Delay. This diet combines the popular Mediterranean diet with the DASH (Dietary Approaches to Stop Hypertension) diet. With its emphasis on eating plant foods, the MIND diet recommends portion control but doesn’t put stress on losing weight. Enjoy berries, nuts, olive oil, green leafy veggies, whole grains, fish, poultry, and beans. Avoid butter, margarine, cheese, red meat, sweets, and fried foods. Following the tenets of this nutritious approach to eating can help improve overall brain health and lower the risks of developing dementia, Alzheimer’s disease, and other types of age-related cognitive decline. With its focus on whole foods, the MIND diet can be easy to follow. Get started with these healthy and nourishing recipes. ● SELECTED SOURCES “What to know about the MIND diet?” by Shishira Sreenivas and Camille Noe Pagán, www.WebMD.com, 10/16/23 • “The MIND diet,” Harvard T. H. Chan School of Public Health, https://hsph.Harvard.edu, 8/23

70 min

Roasted Orange Bell Pepper Soup

From The Plant-Based Diabetes Cookbook by Jackie Newgent, RDN, CDN ($18.95, Health Communications, Inc., 2023)

3 large orange or red bell peppers, cut into 4 or 5 pieces each, stems and seeds removed 1½ Tbsp extra-virgin olive oil 1 large Vidalia or other sweet onion, sliced 1½ tsp white balsamic or champagne vinegar 1 large garlic clove, chopped 1 (32 oz) carton low-sodium vegetable broth 1 (15 oz) can no-salt-added cannellini or other white beans, drained 1¼ tsp sea salt ½ tsp freshly ground black pepper 1½ tsp fresh thyme or oregano leaves, divided

prep time serves 6

1. Preheat broiler. Arrange bell pepper pieces in a single layer, skin side up, on a baking sheet.

Broil until pepper skins are well charred, about 8 minutes. Transfer bell pepper pieces to a bowl, cover, and let stand until cool enough to handle. Rub off charred skin.

2. Heat oil in a Dutch oven or a large saucepan over medium heat. Add onion and vinegar, cover, and cook, stirring twice, until onion is softened, about 8 minutes. Increase heat to medium high and sauté onions uncovered until caramelized, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in bell pepper pieces, broth, beans, salt, black pepper, and 1 teaspoon of the thyme. Bring to a boil. Cover, reduce heat to medium low, and simmer until bell peppers are very tender, stirring twice, about 25 minutes.

3. Carefully purée soup in batches in a blender (using the “hot fill” or “liquid” line as a guide) until smooth. Alternatively, blend in the saucepan using an immersion blender. 4. Ladle soup into bowls, sprinkle with remaining ½ teaspoon thyme, and serve. Kitchen Note: A soup with a creamy texture typically means it’s a bit too heavy on the heavy

cream and its artery-clogging saturated fat. This soup provides all of the creaminess that your taste buds dream about in a much better-for-you way. White beans are puréed into the soup to create its distinctive velvetiness. Not only does this soup satisfy your palate, it’s a treat for your eyes. The vivid deep-orange color is stunning.

Per serving (made with orange bell peppers, white balsamic vinegar, and cannellini beans): 294 Calories, 18 g Protein, 0 mg Cholesterol, 49 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 13 g Fiber, 4 g Total fat (1 g sat), 431 mg Sodium, ★★★★★ Vitamin C, Folate, ★★★★ Iron, ★★★ Vitamin B1 (thiamine), B6, Magnesium, Phosphorus, Potassium, ★★ Zinc, ★ Vitamin A, B2 (riboflavin), E, K, Calcium

MARCH 2024

SM_0324_324_12_13_14_15.indd 12

1/31/24 9:19 AM

MARCH 2024

SM_0324_324_12_13_14_15.indd 13

1/24/24 3:58 PM

continued from page 13

80 min

Mixed Mushroom Barley Soup

From Vegan Soups and Stews for All Seasons by Nava Atlas ($24.95, Amberwood Press, Inc., 2024)

2 Tbsp olive oil 1

l arge or 2 medium onions, finely chopped

2-3 garlic cloves, minced

prep time serves 8

1. Heat oil in a soup pot. Add onions and sauté over medium-low heat until translucent. Add garlic and continue to sauté until both are golden.

2. Add barley, celery, carrot, water with bouillon cubes, salt-free seasoning,

and curry powder, if using. Bring to a slow boil and then lower heat. Cover and simmer gently over low heat with cover ajar for 30 minutes.

c raw pearl barley (or pearled or semi-pearled farro)

large celery stalks, diced

medium carrots, peeled and thinly sliced

c water with 2 vegetable bouillon cubes

4. Add in enough plant-based milk to give soup a slightly thick consistency. Stir in parsley (or parsley-dill combination), and season with salt and pepper.

Tbsp salt-free seasoning blend

t sp curry powder or ¼ tsp turmeric (for color, optional)

5. If time allows, let soup stand for an hour or so off heat. Just before serving,

12 to 16 oz mushrooms, stemmed and sliced (use a combination of any two or three; see Kitchen Note for varieties) 2

c unsweetened plant-based milk, more or less as needed

½ c chopped fresh parsley (or ¼ c each chopped fresh parsley and dill) Salt and freshly ground black pepper

3. Stir in mushrooms and simmer for 20 to 30 minutes longer, or until barley and vegetables are tender.

heat soup through. Add more plant-based milk as needed, and adjust seasonings.

Kitchen Note: This isn’t a quick-cooking soup, so leave plenty of time for it

to simmer when you’re not in a hurry. This soup thickens a lot as it stands. You can use a combination of cremini (aka baby bellas) and one or two other varieties. Good choices include shiitakes (fresh, or dried and rehydrated), oyster mushrooms, and portobellos.

Per serving (made with barley and soy milk): 257 Calories, 9 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 10 g Fiber, 5 g Total fat (1 g sat), 207 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), Phosphorus, ★★ Vitamin A, B3 (niacin), B6, ★ Vitamin C, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

MARCH 2024

SM_0324_324_12_13_14_15.indd 14

1/30/24 12:10 PM

Baked Oatmeal with Raspberries and Almonds From the Taste for Life test kitchen

45 min prep time

1¼ c oats (not instant)

serves 4

1 tsp ground cinnamon 1 tsp baking powder ½ tsp salt 1 c your favorite plant-based milk ¹⁄³ c maple syrup 1 tsp vanilla extract 1 c raspberries ½ c chopped almonds

1. Preheat oven to 375˚. 2. Combine oats, cinnamon, baking powder, and salt in a large bowl.

3. In a medium bowl, whisk together milk, maple syrup, and vanilla. 4. Combine oat mixture with milk mixture until combined. Gently stir in raspberries and almonds. 5. Transfer oat mixture to a greased 8x8-inch baking dish. Bake for 35 minutes, until top is golden brown.

Per serving (made with almond milk): 296 Calories, 8 g Protein, 0 mg Cholesterol, 44 g Carbohydrates, 19 g Total sugars (16 g Added sugars), 7 g Fiber, 12 g Total fat (1 g sat), 376 mg Sodium, ★★★★ Vitamin B2 (riboflavin), Phosphorus, ★★★ Vitamin E, Magnesium, ★ Vitamin B1 (thiamine), Calcium, Iron, Zinc

MARCH 2024

SM_0324_324_12_13_14_15.indd 15

1/24/24 3:59 PM

2/$

ALOHA

PLANT-BASED PROTEIN BARS

2/$

NICK’S

KETO SNACK BARS

1.76 oz. • assorted varieties

1.98 oz. • assorted varieties

BOBA

ICE CREAM

14 oz. • assorted varieties

Patagonia PROVISIONS

ORGANIC CRACKERS

4.4 oz. • assorted varieties

4 99

SOWN

ORGANIC OAT CREAMERS 32 oz. • assorted varieties

399

SANTA CRUZ ORGANIC SENSIBLE SIPPERS

32 oz. • assorted varieties

2/$

Thor’s Skyr

FOOD SHOULD TASTE GOOD

ICELANDIC YOGURT

6 oz. • assorted varieties

TORTILLA CHIPS

5.5 oz. • assorted varieties

MARCH 2024

SM_0324_336_16_17.indd 16

ALL ITEMS MAY NOT BE AVAILABLE AT ALL STORES

Sale prices effective 3/1/24 – 3/31/24

2/1/24 9:04 AM

OFF

regular retail

Sno Pac

Wild Planet

8 – 10 oz. fruit; 10 – 16 oz. vegetables assorted varieties

3 – 6 oz. • assorted varieties

ORGANIC FRUIT & VEGETABLES

$ 69

FISH PRODUCTS

Forager Project

ORGANIC DAIRY-FREE CASHEWMILK YOGURT 5.3 oz. • assorted varieties

2/$

ALIVE

16 oz. • assorted varieties

OFF

regular retail

unMEAT

LUNCHEON MEAT-STYLE OR FISH-FREE TUNA 6.35 oz. fish-free tuna; 12 oz. luncheon meat-style

Sale prices effective 3/1/24 – 3/31/24

ALL ITEMS MAY NOT BE AVAILABLE AT ALL STORES

SFOGLINI

ORGANIC PASTA

12 – 16 oz. • assorted varieties

$ 29

GT’S

SM_0324_336_16_17.indd 17

OFF

regular retail

RIEGA

ORGANIC TACO SEASONING .9 – 1.1 oz.

Bob’s Red Mill

GLUTEN FREE 1 TO 1 BAKING FLOUR 64 oz.

MARCH 2024

2/1/24 9:03 AM

[ quick tips ]

BY NAN FORNAL

poison prevention use caution with household products

The home is the site of more than 90 percent of all poison exposures, according to Johns Hopkins Medicine. Preschoolers are the most common age group affected. While medicines lead the list of substances that cause in-home poisonings, other products—including cleaning products, plants, pesticides, and art supplies—account for 57 percent of poison exposure in young children. Here are some tips for preventing accidental poisonings in your home: ✔ Medicines. Keep all medicines, whether prescription or over-the-counter, in their original containers and locked up so that children cannot access them. ✔ Household cleaning products. Many cleaning products add chemical contaminants to your indoor environment and the water outside. Read labels before buying cleaning products; follow label instructions when using; keep cleaners in their original containers and locked up securely; and never mix chemical products

(bleach is especially toxic and should be mixed only with water). Stock up on safe alternatives, including baking soda and vinegar, which are inexpensive and effective. ✔ Laundry supplies. “If a laundry product is fragranced,” environmental consultant Marilee Nelson told Architectural Digest, “it’s going to have a fragrance recipe—so not just one chemical.” It could contain up to hundreds of chemical ingredients, she says. ✔ Pesticides. Insect repellents and other products designed to kill all kinds of bugs “are one of the most toxic categories in the home,” according to Nelson. It’s best to keep them out of the house altogether. ● SELECTED SOURCES “5 chemical products you need to get out of the house” by A. Sims, www.ArchitecturalDigest.com, 11/15/18 • “Natural spring cleaning” by J. Arnone, www.TasteforLife.com • “Poison help: Prevention tips,” Health Resources and Services Administration, www.hrsa.gov • “Poisons overview,” Johns Hopkins Medicine/Health, www.HopkinsMedicine.org

MARCH 2024

SM_0324_324_18_308_19.indd 18

1/31/24 9:17 AM

What to do if poisoning occurs

✁

No matter how careful you are to protect yourself and your family from poisoning, accidents may happen. Here’s what to do if you suspect poisoning:

q  Call 9-1-1 immediately if the person isn’t breathing.

r  If poison was inhaled, move the person to fresh air.

s  If skin is involved, take off

clothing that was touched by poison and flush with running water for 15 to 20 minutes.

t  If poison splashed in the

person’s eyes, flush the eyes with running water for 15 to 20 minutes.

u  If you suspect ingestion of a poison, do not use activated charcoal.

Don’t wait for the person to exhibit signs of poisoning, and don’t use activated charcoal even if you think poison was swallowed. Call the Poison Help Line (800-222-1222) right away while someone completes the steps listed above. Have handy the container that contained the product. The poison expert will want to know the product involved; how contact was made; whether the person has vomited or gotten any first aid; and the age, weight, and health conditions of the person. The expert will likely tell you whether you need to get the victim to a hospital. SOURCE “Poison help: What you can do,” Health Resources & Services Administration, www.hrsa.gov

MARCH 2024

SM_0324_324_18_308_19.indd 19

1/31/24 9:18 AM

[ celebrations ]

natural egg dyes BY TASTE FOR LIFE STAFF

celebrate the colors of spring! While technicolor eggs are sure to brighten any springtime gathering, a more muted palette can be just as pretty. Did you know that you can make a rainbow of natural egg dyes from foods and spices you can find in your kitchen or on the grocery store shelves? Here’s how!

Natural egg dye

To make a dye bath, combine 1½ cups of water and 2 tablespoons of powdered spice or a cup of chopped fruit or vegetable matter. Bring to a boil and simmer for 10-15 minutes. Strain the dye into a jar or bowl and add 1 tablespoon of white vinegar. Add hard-cooked eggs and let sit for up to two hours—the longer the eggs sit in the dye bath, the more vibrant the results will be.

Here are some natural dye materials and the colors they produce: Yellow onion skins = Orange ● ● Turmeric = Yellow ● Red cabbage = Turquoise ● Blueberries = Blue ● Spinach = Light green ● Beet = Light pink Whatever colors you choose, always work with chilled, hard-cooked eggs. Never leave eggs out of the refrigerator for more than two hours, and consume within one week of cooking. ●

SELECTED SOURCES “Brighten up Easter with naturally dyed eggs” by Christine Chitnis, New York Times, www.nytimes.com. 3/27/21 • “How to dye Easter eggs naturally” by Jane Metzger, www.TheHerbalAcademy.com • “Safety of hard cooked eggs for dyeing” by Debbie Botzek-Linn and Suzanne Driessen, University of Minnesota Extension, https://extension.umn.edu, 2021

yellow onion skins

turmeric

red cabbage

MARCH 2024

SM_0324_324_20_21.indd 20

1/31/24 9:53 AM

There are so many ways to dye eggs, the options are almost limitless. No matter how you like to decorate, you’ll want to start with properly hard-cooked eggs—they’re strong enough to be handled by children, and you’ll be able to eat them later.

Hard-Cooked Eggs 1. Arrange eggs in a single layer at the bottom of a large saucepan.

2. Fill pot with cold water, making sure eggs are submerged by at least an inch.

3. Cover pot and bring water to a boil. 4. Turn off heat and let eggs stand (covered)

for 12–18 minutes, depending on the size of the eggs.

5. Drain hot water, then refill saucepan

with cold water. Repeat, as needed, until completely cool. Be careful not to crack eggs when draining.

6. Remove eggs from saucepan and store in the refrigerator until you are ready to use them.

blueberries

spinach

beets

MARCH 2024

SM_0324_324_20_21.indd 21

1/31/24 9:53 AM

BY KELLI ANN WILSON

spring allergies Spring is in the air . . . and so is the pollen!

If you’re one of the more than 100 million Americans who suffer from seasonal allergy symptoms each year, you know the strong desire for relief they can inspire. While over-the-counter remedies can be useful, if you’re looking for a more natural way to fight the sniffles, sneezes, and itchy, watery eyes, you may want to consider adding these key nutrients to your diet.

Quercetin

Quercetin is an antioxidant that gives certain fruits and vegetables their colors. It has also been shown to help reduce allergy symptoms. Some good food sources of quercetin include apples, asparagus, blueberries, broccoli, cabbage, cauliflower, cherry tomatoes, cilantro (coriander), cranberries, grapes, green tea, kale, onions, shallots, and red wine. Research suggests that quercetin may block the release of a chemical called histamine that your body releases when you encounter an allergen. Even though most allergens are harmless, your body may overreact and treat them like invaders, causing your immune system to mount a defense— that’s why an “allergy attack” can sometimes feel like the symptoms of the common cold. In addition to its allergy-fighting benefits, quercetin has also been shown to support heart and brain health and may also help to lower cancer risk by neutralizing free radicals in the body so they cannot damage cells. 22

Bromelain

Bromelain is a type of enzyme found in the pineapple plant (fruit, juice, skin, and stem). It has been studied for its potential as an alternative therapy for sinusitis and rhinitis (nasal swelling), common allergy symptoms. Bromelain has also been shown to help ease inflammation associated with health conditions like arthritis and asthma. Pineapple juice may also offer some relief from seasonal allergy symptoms as it can help thin the mucus that causes nasal congestion. Previous studies have found that bromelain aids protein digestion. It may also help to reduce the risk of thrombosis (blood clot formation), and edema (swelling caused by fluid retention).

Probiotics

Probiotics, also known as the “good” bacteria in your gut, may help to lessen the symptoms of allergic rhinitis, as well as asthma and eczema. Certain probiotic strains, including Lactobacillus and Bifidobacterium, may help to reduce inflammation and oversensitivity to allergens.

Fermented foods—like kefir, kimchi, kombucha, miso, pickles, sauerkraut, sourdough bread, and yogurt—are great sources of probiotics. Since the probiotic content of yogurt varies, you’ll want to look for the phrase “live and active cultures” on the label to make sure you’re getting the most benefits. Some fermented foods, like beer and wine, lose their probiotics during processing. You can also take probiotics in supplement form.

Ginger & turmeric

Emerging research suggests that ginger and turmeric, culinary spices with anti-inflammatory properties, may help to ease seasonal allergy symptoms. One recent study found that 500 milligrams (mg) of ginger extract was as effective at reducing the symptoms of allergic rhinitis as loratadine (an over-the-counter antihistamine medication). Another pilot study found that curcumin (a compound found in turmeric) eased sneezing, runny nose, and nasal congestion in patients with allergic rhinitis. ●

MARCH 2024

SM_0324_324_22_23.indd 22

1/31/24 9:11 AM

Pineapple and Jicama Salad with Cilantro Vinaigrette 20 min prep time serves 4

From the Taste for Life test kitchen

¼ c extra-virgin olive oil 2

Tbsp freshly squeezed lime juice

Tbsp white wine vinegar

Tbsp minced shallot

¼ c chopped fresh cilantro ¼ tsp ground cumin Salt and freshly ground black pepper 1

c salad greens

c cubed, peeled fresh pineapple

small jicama, peeled, cut into 3-inchlong matchstick strips*

1. Whisk oil, lime juice, vinegar, shallot,

cilantro, cumin, and salt and pepper to taste in a small bowl. Transfer mixture to a small transportable container with a lid.

2. Toss salad greens, pineapple, and

jicama together in a large transportable container with a lid.

3. Right before serving, toss pineapple and jicama salad with cilantro vinaigrette. *A small jicama is about the size of a potato. If jicama is not available, you can substitute turnip, radish, or water chestnuts.

Kitchen Note: This fresh and tasty salad features some amazing allergy-fighting ingredients like fresh pineapple, cilantro (coriander), and shallots. Because it’s prepared in transportable containers, this salad is perfect for taking to the office, on a picnic, or anywhere you might run into allergens.

Per serving: 179 Calories, 1 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 14 g Total fat (2 g sat), 298 mg Sodium, ★★★★ Vitamin C, ★ Vitamin E, K

SELECTED SOURCES “Alternative therapies for sinusitis and rhinitis: A systematic review utilizing a modified Delphi method” by A.W. Wu et al., International Forum of Allergy & Rhinology, 4/20 • “Bromelain,” National Center for Complementary and Integrative Health, https://ncch.nih.gov, 5/20 • “Bromelain: An enzyme expanding its horizon from food to pharmaceutical industry” by G. Sharma and A. Vimal, Current Pharmaceutical Biotechnology, 2023 • “Bromelain, a group of pineapple proteolytic complex enzymes (Ananas comosus) and their possible therapeutic and clinical effects. A summary” by C. Varilla et al., Foods, 2021 • “Bromelain: A review of its mechanisms, pharmacological effects, and potential applications” by V. Kumar et al., Food & Function., 9/19/23 • “Coriandrum sativum L: A review on ethnopharmacology, phytochemistry, and cardiovascular benefits” by N. Mahleyuddin et al., Molecules, 1/22 • “Effect of curcumin on nasal symptoms and airflow in patients with perennial allergic rhinitis” by S. Wu and D. Xiao, Annals of Allergy, Asthma & Immunology, 12/16 • “Ginger extract versus loratadine in the treatment of allergic rhinitis: A randomized controlled trial” by R. Yamprasert et al., BMC Complementary Medicine and Therapies, 4/20/20 • “Healthy foods high in quercetin,” 11/23/22; “Pineapple juice: Are there health benefits?” 9/15/22, www.WebMD.com • “Histamine,” Cleveland Clinic, https://my.ClevelandClinic.org, 3/28/23 • “How to get more probiotics,” Harvard Health Publishing, https://health.Harvard.edu, 7/26/23 • “Probiotics as a possible strategy for the prevention and treatment of allergies. A narrative review” by A. Lopez-Santamarina et al., Foods, 4/21 • “Quercetin as therapeutic product: Evaluation of its pharmacological action and clinical applications—a review” by M. A. Mirza et al., Pharmaceuticals (Basel), 11/20/23

MARCH 2024

SM_0324_324_22_23.indd 23

1/31/24 9:11 AM

[ living healthy | ingredient ]

broccoli

Broccoli is a vegetable with a long history in the Mediterranean, but it’s a relatively recent addition to the agricultural landscape in the US. Even though farmers have been growing broccoli in the US for only about 100 years, in that time it has become one of our most popular veggies. The average American eats more than five pounds of it every year! And that’s a good thing because broccoli is loaded with health benefits. Compounds in broccoli have been linked to better blood sugar levels and healthier joints. It also contains remarkable cancer-fighting compounds that may help to fight breast cancer. Broccoli enhances the liver’s detoxifying capabilities and decreases the growth of human papillomavirus, implicated in cervical cancer. And broccoli is a nutrient powerhouse high in vitamins including A, C, and K, and the minerals folate, magnesium, phosphorus, and potassium.

All parts of the broccoli plant are edible including its florets, leaves, and stems—the stalk of the broccoli plant is rich in fiber so don’t toss it out! Boiling isn’t the best way to prepare broccoli, as it strips many of the plant’s nutrients, so try steaming, stir-frying, or roasting it instead. Broccoli is also great raw with a tasty dip or shredded to make a slaw. ● SELECTED SOURCES “Broccoli, raw,” FoodData Central, United States Department of Agriculture, https://fdc.nal.usda.gov, 12/16/19 • “Health benefits of broccoli” by Stephanie Booth, www.WebMD.com, 7/17/23 • The Encyclopedia of Healing Foods by Michael Murray, ND, and Joseph Pizzorno, ND, with Lara Pizzorno, MA, LMT ($39.95, Atria, 2005)

MARCH 2024

SM_0324_324_24_25.indd 24

1/16/24 5:52 PM

[ living healthy | recipe ]

30 min

Orecchiette with Broccoli

prep time serves 4

From The Silver Spoon Pasta by the Silver Spoon Kitchen ($39.95, Phaidon Press, 2024)

1¾ lb broccoli, cut into florets Salt 2

Tbsp olive oil

garlic clove, chopped

fresh chili, seeded and chopped

10 oz orecchiette pasta Grated Parmesan or pecorino cheese, to serve

1. Cook broccoli in boiling salted water for 8 minutes and then drain. 2. Heat oil in a pan, add garlic and chili, and cook for 3 minutes. Add broccoli and cook over low heat, stirring occasionally for 5 minutes until tender.

3. Meanwhile, cook pasta in plenty of salted boiling water until al dente. Drain pasta and toss with broccoli. 4. Serve with Parmesan or pecorino. Kitchen Note: Alternatively, the broccoli may be cooked with the orecchiette. In this case, drain the broccoli and pasta, and then drizzle with olive oil and sprinkle with grated pecorino. This recipe also works well with short, dried pasta, such as rigatoni.

Per serving: 466 Calories, 22 g Protein, 13 mg Cholesterol, 67 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (4 g sat), 289 mg Sodium, ★★★★★ Vitamin C, Vitamin K, Phosphorus, ★★★★ Vitamin A, ★★★ Vitamin B6, Calcium, Folate, ★★ Vitamin B2 (riboflavin), Magnesium, Zinc, ★ Vitamin B1 (thiamine), B3 (niacin), E, Iron, Potassium

MARCH 2024

SM_0324_324_24_25.indd 25

1/16/24 5:52 PM

[ cook-at-home ]

BY LISA FABIAN

the

chill zone

where your freezer’s your friend!

Freezing is an effective, fast, and easy way to lock in food’s nutrients. Plus, it feels good to know there are nourishing meals and ingredients waiting for you in the freezer. Here’s how to make friends with this handy kitchen appliance. ❆ Have on hand the following

freezer-friendly supplies: parchment paper; plastic wrap; foil; zip-shut, freezer-safe plastic bags; freezersafe glass jars; and a felt-tip marker for labeling items. ❆ Look for freezer-safe foil containers in the following useful sizes: 9-inch square pan, 9x5-inch loaf pan, pizza pan, 9-inch pie plate. ❆ Make sure your freezer is set to 0° or colder and is free of frost and ice crystals. ❆ Go through what’s currently in your freezer. Toss out what’s out of date and/or unidentifiable. ❆ Make extras when preparing muffins, tomato sauce, stocks, soups, and even granola. Enjoy some now and freeze the rest for later. ❆ Freeze vegetables and fruits at their peak ripeness. ❆ Some fresh vegetables need to be blanched, anywhere from two to four minutes, before freezing. These include asparagus, broccoli, Brussels sprouts, carrots, cauliflower, corn, green beans, snow peas, and squash (winter, summer, and zucchini). ❆ Cut ripe bananas in half and freeze for future use in smoothies, loaves of bread, or batches of muffins. 26

❆ When freezing casseroles,

lasagna, quiche, French toast, bread, or pizza, use disposable foil containers. Wrap the entire container in plastic wrap, and then wrap all over again with foil. Label the package. This type of container works particularly well when sharing an item with friends or family, as you don’t need to worry about their returning it. ❆ Freeze large batches of pesto, stock, and sauce in quart-size containers. ❆ To freeze smaller amounts of these items, pour them into ice cube trays or muffin tins before freezing. When the cubes are frozen, pop them out of the tray and transfer to bags. To remove frozen items from a muffin tin, place the tin in a larger rimmed baking sheet filled with warm water. When the item starts to loosen around the tin’s edges, remove the food and transfer to a plastic bag. ❆ When filling freezer-safe glass jars, don’t fill food to the top of the jar. When items freeze, they expand. Allow at least a half-inch of room for expansion. ❆ Before filling a freezer bag with a liquid item, place the bag in a large, empty yogurt tub. (Or use another

container in a similar size and shape.) Fold the top of the bag over the tub’s rim. This technique secures the bag in place, so you can pour liquid into it without as much mess. ❆ Always label bags and jars with the date and what the item is. Most foods last for six months in the freezer without too much quality loss. ❆ To find food fast, organize your freezer. Keep frozen vegetables in one large plastic bag of a certain color, fruits in another color, and meats in their own color. ❆ Once frozen, stand bagged items upright to save space and to create a filing system. ❆ Be sure food is cool before freezing. Hot foods can weaken plastic bags. ❆ For safety, always thaw frozen food in the refrigerator. ❆ If a thawed item smells weird or tastes bad, discard it.

Freeze Frame

Here are two simple methods for freezing larger items. qLay food out in a single layer on a baking sheet. Place the sheet in the freezer. Allow items to freeze overnight. Transfer food to labeled bags, and store in the freezer. To

MARCH 2024

SM_0324_324_26_27.indd 26

1/31/24 9:14 AM

Pancakes

From the Taste for Life test kitchen

c all-purpose flour

tsp baking powder

1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.

½ tsp salt

2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.

1½ c plain low-fat Greek yogurt

3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)

1½ c your favorite milk

4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.

½ tsp baking soda

eggs

Tbsp oil, plus additional for greasing pan

avoid having to defrost the entire amount of something, portion it into smaller amounts in smallersize bags. For example, freeze small bags of your favorite fruit for singleserving smoothies. rFor vegetables, cooked and raw meats, cooked beans, and liquid items (like soups, sauces, and stews), divide an item into portion sizes that work for you. If you are a family of four, fill gallon-size bags with 10 to 12 cups of soup or stew for two meals. Freeze about three cups for a serving size of two people. Press air out of the bags before freezing, and don’t forget to label! Keep in mind that not everything can be frozen. Avoid freezing mayonnaise; egg whites; meringues; custards; cream pie fillings; standalone dairy products like milk, sour cream, cottage cheese, and cream cheese (they can separate, curdle, and/or get watery when thawed); and raw fruits and veggies with high water contents (like lettuce, cucumbers, watermelon, and zucchini). ●

Kitchen Note: These fluffy pancakes freeze well due to the yogurt, which keeps them tender. To freeze: cool cooked pancakes completely. Place pancakes in a single layer on baking trays. Freeze for 2 hours. Transfer frozen pancakes to labeled freezer bags. Seal bags and freeze. To reheat: place frozen pancakes in a pan over medium heat until warmed through. Per serving (2 pancakes; made with low-fat milk): 353 Calories, 18 g Protein, 72 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 546 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Folate, ★★ Vitamin B12, ★ Vitamin B3 (niacin), Iron

25 min

prep time makes about

SELECTED SOURCES Fast to the Table Freezer Cookbook by Becky Rosenthal ($27.95, The Countryman Press, 2016) • Fix Freeze Feast by Kati Neville and Lindsay Ahrens ($18.95, Storey, 2018)

MARCH 2024

SM_0324_324_26_27.indd 27

1/31/24 9:15 AM

[ weight & fitness ]

BY CAMERON HENDRIX

get a boost with

beets! beet juice may enhance athletic performance

Both competitive athletes looking for a boost and recreational exercisers hoping for similar gains sometimes turn to nutritional supplements. One very promising option is beet juice, which has been shown to enhance endurance, muscle strength, and other factors in many recent trials. Beets and beet products offer many benefits, including fiber and potassium, along with antioxidant, anti-inflammatory, and cardioprotective qualities. Nitrates are also plentiful in this root vegetable. Stomach acid converts the nitrates in beets into nitric oxide, which moves into the bloodstream and then to muscles. That appears to enhance stamina for athletic activities.

Emerging evidence

A 2023 study of soccer players determined that continued use of beet juice “may optimize physical performance.” The authors attributed that to improvements in rates of fatigue. Noting that beet juice supplementation “is a sport supplement with a high level of evidence on the physical performance enhancement,” the authors of another recent study set out to determine how the supplement

might affect competitive swimmers. Thirteen nationallevel competitors ingested either 70 milliliters of a beet juice formula or a placebo three hours before a difficult workout. While results were not conclusive, “there was a trend toward a better recovery between efforts and a better tolerance of fatigue” among the swimmers who received the beet juice.

Make the most of beets’ benefits

To get the best performance from this vegetable, the Australian Institute of Sport suggests consuming beets in the form of juice, powder, or food two to three hours before athletic training or competition. Other things to note: ✔ Be aware that beets will turn your urine red or pink and may cause stomach upset in some people—so try it out in advance of a competition. ✔ Daily beet juice ingestion for several days before a competition may increase the benefits. ✔ When choosing a beet powder or extract (as opposed to beet juice or whole beets), look for a product containing 350 to 600 milligrams (mg) of nitrate. ●

SELECTED SOURCES “5 health benefits of beets,” Cleveland Clinic, www.Health.ClevelandClinic.org, 8/9/22 • “Beetroot boosts sporting performance in athletes,” University of South Australia, www.unisa.edu.au, 6/8/22 • “Beetroot juice ingestion does not improve neuromuscular performance and match-play demands in elite female hockey players: A randomized, double-blind, placebo-controlled study” by A. López-Samanes et al., European Journal of Nutrition, 4/23 • “Chronic beetroot juice supplementation attenuates neuromuscular fatigue etiology during simulated soccer match play” by W. Daab et al., Applied Physiology, Nutrition, and Metabolism, 9/23 • “Does beetroot supplementation improve performance in combat sports athletes? A systematic review . . .” by S. Delleli et al., 1/12/23; “Effects of beetroot juice supplementation on cardiorespiratory endurance in athletes: A systematic review” by R. Dominguez et al., 1/17, Nutrients • “Effect of food sources of nitrate, polyphenols, L-arginine and L-citrulline on endurance exercise performance . . .” by N.M.A. d’Unienville et al., Journal of the International Society of Sports Nutrition, 12/29/21 • “Effects of beetroot juice intake on repeated performance of competitive swimmers” by B. Moreno et al., Frontiers in Physiology, 1/23 • “Evidence-based nutritional approaches to enhance exercise adaptations” by M.D. Roberts et al., Current Opinion in Clinical Nutrition and Metabolic Care, 11/23

MARCH 2024

SM_0324_324_28_29.indd 28

1/31/24 9:16 AM

20 min

Detox Salad

serves 6

From Mildreds Vegetarian: Vegetable Focused, Delicious Food by Mildreds ($32.99, Hamlyn, 2023)

prep time

For the dressing ½- inch piece of fresh ginger root Juice of 2 large oranges 2½ fl. oz non-pasteurized apple juice 1½ fl. oz lime juice For the salad 6 carrots, peeled and grated 3

medium beetroots (beets), peeled and grated

small fennel bulb, very thinly sliced

oz mixed bean sprouts

3½ oz sultanas (golden raisins) 1

oz sunflower seeds, toasted

oz pumpkin seeds, toasted

fl. oz extra-virgin olive oil

Handful of cilantro leaves, to garnish

1. To make dressing, peel and finely

dice ginger. Using the flat side of a knife, press down on ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice ginger.) Put diced or juiced ginger into a small jar along with remainder of dressing ingredients, pop jar’s lid on, and shake well.

2. Assemble all salad ingredients in

a large mixing bowl. Toss together well. Drizzle over dressing and serve, garnished with cilantro leaves.

Kitchen Note: For those of you who own a mandoline, use it here to cut your fennel into perfect paper-thin slices. Just be careful of your fingers!

Per serving: 274 Calories, 5 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 24 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (2 g sat), 101 mg Sodium, ★★★★★ Vitamin A, ★★★★ Vitamin C, ★★★ Vitamin K, ★★ Vitamin B6, E, Folate, Phosphorus, ★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium, Zinc

MARCH 2024

SM_0324_324_28_29.indd 29

1/31/24 9:49 AM

SM_0922_FoodforLife.indd 1

8/1/22 9:54 AM

[ food for the spirit ]

“ Luck is believing you’re

lucky.” —Tennessee Williams

MARCH 2024

SM_0324_324_31.indd 31

1/19/24 9:19 AM

2/$

LOCO COFFEE

COLD BREW COFFEE 11 oz. assorted varieties

SM_0324_336_32.indd 32

1/31/24 9:35 AM