I just had the most delicious salad at Mixt in San Francisco. It was based on arugula and contained 2 different colors of freshly cooked beets, toasted nuts, balsamic vinegar, and a little goat cheese. Hungry yet? It was my dinner and it was so filling and delicious. So it inspired me to get Lisa Andrews, MEd, RDN, to write some social media messages that our health professional readers can use in social media. I think these are her best yet!
Arugula is cruciferous vegetable and is also known as garden rocket or rucola. Its origin can be traced back to the Mediterranean.
Arugula contains a powerful anti-oxidant known as sulforaphane, which is also found in broccoli. Sulforaphane may help prevent cancer.
Arugula is also a source of chlophyll, which give it its green hue. Chlorphyll has been found to block heterocyclic amines, chemicals produced when food is grilled that are linked with cancr.
Arugula is also a source of fat-soluble vitamin K, which is needed for blood clotting and bone health.
Arugula has a bitter, peppery taste which adds an interesting flavor to salads and pizza.
Arugula and beets are a complementary flavor and color pair. Place fresh-roasted beets over arugula for a beautiful salad and flavor sensation!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.