June is Fruit and Vegetable Month. This also corresponds to the time of year when the produce section of the store is filled with a multitude of fresh selections – corn, tomatoes, melons, berries and more. There is no better time than now to start enjoying more fruits and vegetables. Here are ways to “dress up” your life for the celebration.
Get cleaned up
Make room for fruits and vegetables in your kitchen. Clean out your refrigerator so you will have room for more fruits and vegetables. Convert the deli drawer for fruit storage. Use one of the bottom produce drawers for salad and the other for vegetables in season.
Dress up with color
Did you know that there are 5 color groups for fruits and vegetables?
Try to keep a variety of colors on hand so you can benefit from all of the nutrients and phytochemicals (beneficial plant chemicals) these color groups provide.
Make plenty of food for your guests
Prepare fruits and vegetables so they are ready for round-the-clock snacking.
• Cube melons and place them in a covered dish in the refrigerator.
• Wash berries and place them in bowls ready to put on cereal and yogurt.
• Tossed salad lasts in a bowl for up to 2 days when it is not dressed.
• Bananas, peaches, plums and tomatoes can be placed on the counter in a lovely basket or bowl.
• Shuck corn and wrap in plastic. All you have to do is microwave for 2-3 minutes per ear.
• Keep potatoes, along with fat-free sour cream and low-fat margarine on hand for snacks and meals.
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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 and Dietary Guidelines 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.