August 2017

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August 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research review for professionals
  • White label newsletter
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • Resources from our store

Read Offline PDF:

Here's the entire PDF version of the August 2017 newsletter, ready for you to download to read offline or distribute however you see fit!

August2017 Page 1 August 2017

Professional’s Corner:

Article Links With Handouts to Share with Your Clients:

  1. Big Salad Idea Recipe: Red Velvet Salad by Judy Doherty, BS, AOS, PC II
  2. Big Salad Idea Recipe: Texas Shredded Chicken Salad by Judy Doherty, BS, AOS, PC II
  3. Cooking Guide for Pulses by Judy Doherty, BS, AOS, PC II
  4. 5 Reasons to Eat More Pulses by Jill Weisenberger, MS, RDN
  5. 5 Reasons to Eat More Pulses Infographic Handout by Jill Weisenberger, MS, RDN, CDE, FAND, CHWC
  6. Cooking and Buying Chart for Pulses by Judy Doherty, PC II, BS, AOS
  7. Take Control of Your Health by Lisa Andrews, MEd, RD, LD
  8. Biometrics Defined by Lisa Andrews, MEd, RD, LD
  9. Biometrics Defined by Lisa Andrews, MEd, RD, LD

Graphic of the Month:

august graphic August 2017

Special discount for our store: HOTSUM for 10% off and free shipping

Editor's Note: The cooking guide to pulses compares the fiber, soaking and cooking times for beans, split peas, and lentils plus it provides ideas on how to use them. New this month are ideas for "big" salads. I first got the idea for the salads while eating at Mixt in San Francisco. They offer so many delicious and innovative choices. My favorite is the "Peachy"  with mixt greens, arugula, grilled peaches, goat cheese, grilled corn, shaved fennel, toasted almonds, fresh herbs, cider vinaigrette.

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