National Nutrition Month

March 11, 2011 at 1:55 pm Leave a comment

Realizing that it’s national nutrition month and realizing that people need to be able to stomach nutrition (pun intended), here’s a way to improve your diet without stressing about reading labels and counting calories.

We all know that eating more fresh fruits and vegetables is good for you. Did you know, however, that it’s the colors in produce that signify what types of nutrients they contain? For instance, orange generally means you’ll get a good dose of vitamin A; green is often a signal for vitamin K.

What this means is that you can eat by color and not have to think so hard. The more colors you have on your plate the more nutritious your meal will be.

Here’s a delicious soup recipe that incorporates tons of colors.

Potato Bean Chowder

2 T. olive oil
1 c. chopped onion
½ c. chopped celery
½ c. chopped green bell pepper
¼ c. chopped red bell pepper
1 garlic clove, minced
2 ¼ c. water
2 c. (½-inch) cubed peeled baking potato
1 c. canned chickpeas (garbanzo beans), rinsed and drained
1 t. ground cumin
1/8 t. black pepper
4 c. vegetable broth
1 (16-oz.) can kidney beans, rinsed and drained
1 (16-oz.) can navy beans, rinsed and drained
2 ½ T. grated fresh Parmesan cheese

Heat oil in a Dutch oven over medium-high heat for 2-3 minutes. Add the onion and next 4 ingredients (through garlic); sauté 5 minutes or until crisp-tender.
Add water and next 8 ingredients (water through navy beans), and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Sprinkle with Parmesan cheese

Yield: 9 servings (serving size: about 1 ¼ cups)


Entry filed under: Eating, Health, Recipes.

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