(ARA) - Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season - Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

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(ARA) - While their parents are following the presidential campaign trail, students across the country will participate in their own election to name a “President of School Lunch” this fall. Students will learn about the candidates’ nutritional values and physical fitness interests before casting their ballot to elect the nation’s favorite school lunch.

The third and final year of the “Vote for School Lunch” program will culminate this fall in a heated battle between candidates Pete Pizza, winner of the first-ever election in 2006; Biff Burger, winner of the 2007 fall election; and three new contenders that were designed and submitted by students: Gloria Grilled Cheese, Larry Lasagna and Petunia Pita Pocket. Each candidate will relay the nutritional benefits of their school meal versions as well as their physical fitness and extra curricular activities.

The campaign will help educate students and parents about healthy food choices and encourage them to partake in physical fitness activities. Providing an interactive opportunity to learn about healthy meal choices at school, Vote campaign activities include debates, contests and cafeteria elections. Hundreds of thousands of students have participated since the program began in 2006.

The program will also show how school meals have evolved into balanced, nutritious options for students. According to the “State of School Nutrition 2007″ report, school nutrition programs have introduced students to more fresh fruits and vegetables, lean meats, whole grains and low-fat and reduced sugar food varieties. Today, a majority of schools offer fat-free milk, salad bars or prepackaged salads, low-fat yogurt and yogurt drinks, from-scratch baked items and even vegetarian meals.

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(NC)—Having a stash of easy and impressive recipes allows a home cook to be creative and extraordinary any night of the week. This restaurant-inspired recipe from the Almond Board of California was created for the experimental home cook who wants an ultimate taste and culinary experience at home, but doesn’t want the expense of eating out. Try this fun, flavourful dish, which is versatile as a warm salad or a side dish. Use fresh artichoke hearts for their unparalleled fresh flavour, or save time by using artichoke hearts from a jar. Either way, the almonds, lemon and herbs beautifully enhance the tender artichoke hearts and bright red bell pepper. For more almond-inspired recipes, visit www.AlmondsAreIn.com.

Lemon-Herb Artichoke Hearts with Chopped Almonds and Red Pepper

2 tablespoons butter
2 cloves garlic, minced
1 red bell pepper, sliced thinly
5 fresh artichoke hearts, cooked*, cleaned* and halved
1 tablespoon fresh lemon juice
1/2 cup roasted almonds, roughly chopped
Salt and pepper to taste
1/4 cup chopped, fresh flat-leaf parsley

Heat butter in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute. Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley. Serve immediately.

*To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender. Remove from the water and cool. Remove leaves and reserve for another use. With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavour and texture, using fresh artichoke hearts instead of canned makes a big difference. If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.

Calories 175
Cholesterol 10 mg
Total Fat 11 g
Fibre 8 g
Saturated Fat 3 g
Calcium 94 mg
Monounsaturated Fat 6 g
Magnesium 105 mg
Polyunsaturated Fat 2 g
Potassium 566 mg
Carbohydrate 16 g
Sodium 200 mg
Protein 7 g
Vitamin E 4.2 mg*

* Total Alpha-Tocopherol Equivalents

- News Canada

Tags: vegetable recipes, vegetable, artichoke, lemon, herbs, almonds, pepper, gourmet, home cooking, salad, side dish, salad recipes, side dish recipes

Many people suffer from food craving occasionally. Craving is always for a certain specific food or type of food, not just anything to satisfy hunger. Generally the craving is felt for candy, chocolate or something that will give sugar or carbohydrates to the body. It could even be the craving for potato chips or an extra glass of wine.

Quite often people think it is bad habits that are responsible for this craving, or that the person has poor will power. That is really not the case! The food cravings have biological reasons and to beat the food craving we must understand these underlying reasons.

Reasons for food craving

Whenever we are exhausted or we feel depressed we have low blood sugar condition and the body signals brain that it needs something to pep-it-up. This results in a craving for sugar or carbohydrates. One of the causes for this behavior is Serotonin, our basic feel-good hormone. The conditions of low level of Serotonin and low level of blood-sugar go hand-in-hand. That is why whenever there is less of Serotonin; we feel a craving for sweet food such as chocolates to make up for the shortage of sugar in blood.

Unfortunately, sugar or carbohydrates release only a short burst of serotonin; when that burst dies down, the craving returns. This leads us into a spiral.

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(NC)—A simple and delicious chicken wing recipe with only three ingredients to make cooking a breeze!

Prep Time: 5 to 10 minutes
Cook Time: 40 minutes
Serves: 4 to 6

Ingredients:
3 lb (1.5 kg) chicken wings
1/2 cup (125 mL) Heinz Hot & Spicy Ketchup
1/2 cup (125 mL) Heinz BBQ Sauce, Original or other barbecue sauce
1 tbsp (15 mL) each melted butter and all-purpose flour
Carrot and celery sticks

Preparation:
1) Cut chicken wings at the joint to separate into two pieces, if necessary. Blend the ketchup with the barbecue sauce, butter and flour. Add the wings and toss to coat evenly.
2) Preheat the grill to medium-high. Place the wings and all of the sauce mixture into a foil hot bag or foil pouch*; arrange in one layer. Seal the bag tightly and transfer to a tray.
3) Slide the foil bag or foil pouch onto hot grill and cook, turning packet every 10 minutes, for 40 minutes or until cooked through. Serve with vegetables on the side. Makes 4 to 6 servings.

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(NAPS)—Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.

Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.

An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.

Cilantro Chicken with California Avocado and Pickled Tomato Salsa
Serves 4

Ingredients:
4 (6 oz.) boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe, fresh California avocados, peeled, seeded and cut in 1?2-inch dice
2 cups cooked brown basmati rice

Instructions:
1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

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(ARA) - Many families will be gathering this summer to share traditions and make new memories. More than seven out of 10 people agree that the best way to continue their family’s traditions is through gatherings and celebrations, according to a new survey by Kelton Research. With each passing year, however, 68 percent of Americans admit reuniting with family is becoming harder. To ensure that your family continues to build lasting memories, a little early planning goes a long way.

Whether you’re preparing for a large reunion for family members around the world, or an intimate gathering for those nearby, follow these helpful tips to ensure your next gathering creates memories that last a lifetime:

* Put together an invite and address list. Determine if you want a small gathering or want to include distant relatives. Identify one person from each family branch and begin assembling contact information for each person on your invite list.

* Gauge interest and availability. Reach out to a few relatives and get feedback on dates, locations and possible reunion theme. Keep in mind travel distance for all family members and consider extending the reunion festivities to span a few days.

* Create a budget. Determine how much money is needed for food and travel, and if other family members will share the cost.

* Find a location. Is there a place with special significance to your family or is a family member willing to open up their home?

* Plan the menu. Gather favorite family recipes and ask family members to be responsible for bringing those dishes. And, don’t forget that cooking together during the reunion can conjure fun family memories and help make new ones as well!

* Organize activities. Plan activities that will allow distant family members to get reacquainted. Download the Smucker family tree and re-discover your family’s origins.

* Arrange for seating and rainy day accommodations. If you’re hosting the reunion at a family member’s home, consider chair and table rentals, as well as a tent for outdoor activities.

* Capture the day. Identify one to two family members to serve as the official reunion photographers/videographers.

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(NC)—Your will-power is usually put to the test when eating out. With so many menu options, making a healthy choice is no easy feat. Canadians have become more health-conscious about what they eat when they are at home and eating out should be no different.

Here are some tips when eating out:

1. Watch your portion size. Order an appetizer as your entrée or take the leftovers home.

2. Start off with a mixed salad in a balsamic vinaigrette. Or head to the salad counter and fill your plate with veggie sticks and fresh fruit.

3. Load up your sandwich with veggie toppings like lettuce, tomatoes, cucumbers, and peppers.

4. Choose lower-fat milk or fruit juice instead of pop.

5. Order a side dish of vegetables if they’re not included with the main entrée.

6. At the deli counter choose whole grain breads or buns instead of white bread or croissants.

The Heart and Stroke Foundation’s Health Check program can also help you make healthy choices when eating out. The program ensures that each menu item identified with the Health Check symbol has been evaluated by the Heart and Stroke Foundation’s registered dietitians and meets nutrient standards based on Canada’s Food Guide. To view participating restaurants, visit healthcheck.org.

- News Canada

Tags: restaurants, healthy eating, eating out, tips

Real old-fashioned lemonade
Makes 12 servings

14 Sunkist® lemons
2 cups sugar, or to taste
8 cups cold water
Ice cubes

1. Using a hand or electric juicer, squeeze the juice from 12 of the lemons.
2. In a large pitcher, combine lemon juice and sugar; stir to dissolve the sugar.
3. Cut remaining lemons into cartwheel slices.
4. Add lemon slices and cold water and blend well.
5. Pour over ice and serve.

More recipes and tips are available online at www.sunkist.com/takeastand.

-News Canada

Tags: lemonade, lemons, fruit recipes, beverage recipes, summer recipes

Eat This, Not That! Authors Grade 43 National Chains; 6 Receive an ‘F’

NEW YORK, Aug. 1 /PRNewswire/ — Which kids’ menus are most likely to make your children fat? A year-long study of children’s meals has revealed vast dietary differences among America’s favorite fast-food and sit-down chain restaurants, according to the authors of the new book EAT THIS, NOT THAT! For Kids. Co-authors David Zinczenko and Matt Goulding calculated calories, fat (trans- and saturated), and sodium, as well as the average number of calories per children’s entree, and discovered that many of America’s most popular chain restaurants are nutritional nightmares for America’s children.

The authors compared children’s entrees; credited restaurants for having healthy adult options that would appeal to the young palate; evaluated healthy vegetable and fruit sides and drink options that go beyond sugar-laden soda; and docked points for restaurants still dishing out unhealthy trans fats or for refusing to release any nutrition information to their customers.

The result is a Restaurant Report Card that holds each food chain accountable for the fare they’re serving up — to moms, dads, kids, teens, and everybody else — along with a survival strategy for making it through any meal unscathed.

Did your favorite restaurant make the grade?

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