Consumer Health Newsletter
5
Foods
to Add to your Diet! Watermelons This fruit stays true to its name. It is literally made out of water, and will keep you hydrated throughout the dog days of summer. It’s also a great snack before a hard workout as it can reduce next-day muscle soreness. That’s because watermelon is rich in an amino acid called L-citrulline, which the body converts to L-arginine, an amino acid that helps relax blood vessels and improve circulation.
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Looking slim!
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Zucchini Stay slim this summer with Zucchini! As part of the summer squash family, zucchini is loaded with water and fiber. One cup of cooked zucchini only has 30 calories and a tasty 3 grams of fibre. It also contains lutein and zeaxanthin—two phytochemicals that are required for healthy eyes.
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[Summer – Issue 8 Volume 3]
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Limes Swap out an orange for a lime to get your vitamin C fix. It gives you about 25 to 30 percent of your recommended daily intake. Limes are also great for digestion. That irresistible scent from a fresh cut lime causes your mouth to water, and aids primary digestion (the digestive saliva floods your mouth even before you taste it).
Vitamin C
Green Beans Bring on the h Fibre Crunc fiber! One cup of cooked green beans boasts 4 grams of fibre, and has only 44 calories. They’re also important for maintaining strong, healthy bones as they are an excellent source of vitamin K. Naturally low in calories, they make the perfect snack for a picnic on the beach; just be sure to eat them raw, as cooking can destroy some of their nutrients.
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Arugula Ditch the spinach for arugula this summer. Pick Me! An excellent source of calcium, folate, and vitamin C, it’s the ideal leafy green to make any salad yummy. Although arugula is typically mildly flavoured, larger leaf varieties can have a more peppery, almost hot taste compared to the smaller, softer leaf variety, so choose your arugula accordingly!
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Consumer Health Newsletter
Le
Jazz up your H2O e Fr
-basil spritze on r m
Add some flavour to your water with these refreshing recipes:
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[Summer – Issue 8 Volume 3]
Mint “julep”
s
1 mint sprig, 16 oz of water and ice
1 handful of erries, fresh strawb raspberries, , blueberries er at w f o z o 16 and ice
, Juice of 1 lemon , rig 1 basil sp 8 oz sparkling water, and ice
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Simply muddle the ingredients for each recipe in the bottom of a glass before adding the water to intensify the flavours of the herbs and fruit. You can muddle with a spoon or a pestle-like tool called a muddler. Don’t forget the ice!
Arugula, Pear & Asiago Salad Ingredients Serves 4 • 1/4 cup *Udo’s Oil™ DHA 3•6•9 Blend
• • • • • • • •
3 Tbsp. fresh lemon juice, 2 cloves garlic, pressed Kosher salt and freshly ground pepper 2 pears (slightly firm), cubed 1/4 cup chopped fresh flat-leaf parsley leaves 1 ½ cups baby arugula leaves 1 oz (30 g) Asiago cheese, shaved 2 Tbsp. walnuts or almonds, toasted
*Udo’s Oil™ DHA 3•6•9 is an Omega Oil blend made of organic, non-GMO, cold-pressed extra virgin oils including flax, coconut, sunflower, sesame and evening primrose. Light and nutty tasting, Udo’s Oil™ DHA 3•6•9 is ideal for the summer!
Directions: In a large bowl, whisk together the Udo’s Oil™ DHA 3•6•9, lemon juice, garlic, and 1/4 tsp salt until the salt dissolves. Cut, Core and Cube the pears then transfer to the bowl with the dressing. Add the parsley to the pear cubes and season with salt and pepper, tossing gently. Add the arugula into the pear mixture and garnish with the cheese and nuts.
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