Once you’ve tasted fresh beets, you’ll be enchanted by their sweet taste and beautiful color. Our Health-e-Recipe for Beet, Carrot and Apple Salad shreds them with tart Granny Smith apples, carrots and chopped walnuts into a cancer-preventive salad.
Beets contain potassium, vitamin C, folate and fiber. Their phytochemicals include betalains, a class of health-protecting compounds that may be best absorbed when uncooked. Beet greens – which can be eaten lightly steamed – provide lutein, a phytochemical that protects eyesight and is also found in spinach (a botanical relative of beets).
In the U.S., fresh beets are often roasted. Eating them raw is more unusual, yet once you have, you may prefer them to the pickled versions that are high in sodium and may be packaged with added sugar. (Our recipe also tells you how to peel them without coloring your hands red.)
This week’s recipe marks our #499th issue. You can help us pick our milestone 500th Health-e-Recipe by voting in our Championship Round. It’s Lasagna versus Brussels sprouts: Vote in Recipe 500.
April is the month when soldiers in the Australia and New Zealand Army Corps (ANZAC) fought the famous World War I battle at Gallipoli. Their bravery has been commemorated in part with a treat featured in our Health-e-Recipe for ANZAC Cookies.
Whole-wheat pastry flour plus oats and unsweetened shredded coconut help to make this cookie unique. Both contain dietary fiber that prevents colorectal cancer and possibly other types of cancer. These cookies are as nutritious today as when they were developed back then and sent to the troops in care packages from home.
You can make your own ANZAC Cookies to fortify yourself during a busy day. Enjoy them as a snack, a filling dessert or even a breakfast treat completed with some protein like low-fat yogurt and fruit.
This cookie makes us two shy of our 500th Health-e-Recipe. Vote for your pick of our milestone recipe on our Recipe March Madness, where you can also subscribe to our weekly Health-e-Recipes.
Whole grain foods are fiber-rich and they promote health in many other ways. But most Americans fall short of the US Dietary Guidelines’ recommendation to make at least half of their grain choices whole grains.
You an explore new choices, one step at a time. Here are some tips I’ve shared with patients and ways that I swap out refined grains for delicious whole grain foods:
If your day typically starts with coffee and a donut or even a white flour bagel:
At Home: Try a whole wheat tortilla – Spread on some peanut or other nut butter, add banana or apple slices, roll it up and eat it at home or on your way to work or school.
On Your Way: Choose the oatmeal to go at the coffee shop or fast food drive through. Ask for the nuts, fruit and sugar on the side to keep the calories right for you.
For lunch – whether you bring your own frozen meal or grab a sandwich at the local deli:
Frozen entrée – take a close look when you’re shopping in the freezer aisle and choose one that includes brown rice.
Deli sandwich –ask for whole wheat bread or roll; or look for soup that includes barley or wild rice.
Dinner – this can be a great time to gradually add more whole grains for you and your family:
Spaghetti dinner – cook half whole-wheat thin spaghetti and half white flour spaghetti and top with your favorite sauce.
Try whole grain muffin or cornbread mixes for a great accompaniment to your stew, soup or salad meal.