July 2024 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

June 2024 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for July:

Articles for July 2024:

Featured
Ways to Enjoy Cruciferous Vegetables
Ways to Enjoy Cruciferous Vegetables

Eating more cruciferous vegetables can be both delicious and easy if you incorporate them into your diet creatively. They are a bonus for gut health, too! Here are some practical tips and ideas to help you include more crucifers in your meals:

Adhering to a Mediterranean diet cuts the risk of cognitive decline in older people
Adhering to a Mediterranean diet cuts the risk of cognitive decline in older people

You’re never too late to protect your brain from cognitive decline, according to a recent study published in the journal Molecular Nutrition and Food Research. New data offers a better understanding of the physiological factors related to the effect of diet on cognition as we age.

Help for Those Who Care for Patients with Dementia
Help for Those Who Care for Patients with Dementia

Mealtime is no picnic for many people with dementia and the caregivers that are helping them live at home

Your Gut Drives the Metabolic Bus
Your Gut Drives the Metabolic Bus

If you’re looking to keep chronic disease at bay, take care of your gut- specifically your gut bacteria. Research conducted at the Boyce Thompson Institute (BTI) and Cornell University shows that a certain fatty acid made by gut bacteria impacts fat metabolism in animals.

Recipes in this issue - click here to search more.

Summer Corn Salad

Summer Corn Salad

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
Roasted corn salad can be eaten as a side dish or used as a garnish on grilled meats. This fabulous summer salad is refreshing, crunchy, and spicy.

Ingredients

  • 4 ears of corn, peeled and silk removed
  • 1 Anaheim chili pepper, seeded and diced
  • 1/4 cup diced red onion
  • 2 plum tomatoes, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juice
  • pinch of Aleppo or red pepper flakes

Instructions

  1. Roast the corn under a broiler until brown, about 5 minutes, turning every few minutes so it roasts evenly. Allow to cool.
  2. Remove the kernels from the corn
  3. Place the corn in a bowl with the other ingredients and stir well.
  4. Serve over a bed of kale or on top of your favorite grilled dish

Nutrition Facts

Calories

92.73

Fat

1.29 g

Sat. Fat

0.3 g

Carbs

20.55 g

Fiber

2.84 g

Net carbs

17.71 g

Sugar

7.45 g

Protein

3.35 g

Sodium

62.68 mg

Cholesterol

0 mg

If you don’t want to use green beans you can top with steamed broccoli.

copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Peach Yogurt Parfait

Peach Yogurt Parfait

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
This summer dessert uses ripe tree fruit and yogurt to make an easy dessert.

Ingredients

  • 2 cups vanilla-flavored nonfat yogurt
  • 1 peach
  • 1 apricot
  • 1 tsp water
  • pinch cinnamon
  • 8 fresh raspberries
  • 8 fresh blueberries

Instructions

  1. Slice the peaches and apricots and mix with the cinnamon in a microwaveable bowl. Cover the bowl and microwave for 3-4 minutes. Stir and let cool.
  2. Divide the cooked fruit between 4 glasses.
  3. Place yogurt in 4 glasses.
  4. Top the parfaits with the berries.
  5. Chill until ready to serve.

Nutrition Facts

Calories

140.01

Fat

0.42 g

Sat. Fat

0.15 g

Carbs

28.93 g

Fiber

1.09 g

Net carbs

27.84 g

Sugar

27.67 g

Protein

5.92 g

Sodium

76.14 mg

Cholesterol

2.45 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Image - Download to Use - Corn Salad, Microbiome

Cooking Demo Tool Kit:

Featured
“Build Your Own” Style Dinners
“Build Your Own” Style Dinners

Here are cooking demos designed to make family meals more fun.

Cooking on Induction Stoves
Cooking on Induction Stoves

Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.

15 Tips for Smoother Cooking Demos
15 Tips for Smoother Cooking Demos

These 15 strategies for smoother cooking demos are very easy to do and they will make your next one make you feel like a star!



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Judy Doherty, MPS, PCII

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 Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 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.

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August 2024 Newsletter and Toolkit
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