NUTRITION NEWS Time at the Table

eat enough. The recommendation is for at least 1 1/2 cups of fruit every day.

Recipe

Here’s a stir-fry with a twist -- fresh sliced plums give a subtle sweetness and juiciness to this stir-fry. It’s from the just-published “Cooking a la Heart” cookbook by registered dietitians Amy Myrdal Miller and Linda Hachfeld.

CHICKEN-ALMOND STIR-FRY WITH CARROTS, SNOW PEAS & PLUMS

Servings: 4

3 tablespoons reduced-sodium chicken stock

3 tablespoons plum, apple or pineapple juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons white wine

3 garlic cloves, finely chopped

2 teaspoons finely grated ginger

1 tablespoon cornstarch

1 pound boneless, skinless chicken breasts, cubed

2 tablespoons toasted sesame or peanut oil

3 carrots, peeled and thinly sliced

6 ounces snow peas or sugar snap peas, trimmed and halved

1 red bell pepper, seeded and coarsely chopped

6 green onions, thinly sliced

3 fresh plums, halved, pitted and thinly sliced

1/2 cup slivered almonds, toasted

Freshly ground black pepper

Whisk together the stock, juice, soy sauce, wine, garlic and ginger in a medium bowl. Slowly whisk in the cornstarch. Stir in the chicken cubes and cover. Marinate in the refrigerator for 30 minutes. Occasionally stir and lift the chicken pieces with a slotted spatula to coat all sides. Heat 1 tablespoon of the oil in a wok or heavy skillet over medium-high heat. When the oil is shimmering, add the chicken, reserving the marinade. Stir-fry until opaque, 2-3 minutes. Add the remaining 1 tablespoon oil, the carrots, snow peas and bell pepper. Stir- fry until the vegetables begin to soften, about 2 minutes. Add the marinade. Cook until the sauce is thickened and smooth, the vegetables are bright in color and the garlic and ginger are fragrant, 2 to 3 minutes. Add the plums, green onions and slivered almonds. Stirfry 1 minute more. Add black pepper and serve over brown rice, soba or cellophane noodles. Serves 4.

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Per serving: 363 calories; 32 grams protein; 22 grams carbohydrate; 16 grams fat (2 grams saturated); 6 grams fiber; 0 grams added sugars; 383 milligrams sodium.

Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD.

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BY DENNIS MAMMANA

Week of April 23-29, 2023

We astronomers know the moon’s motions quite well, and we often schedule our observing programs around its obscuring light. Whenever I’m invited to an event and must decline because of the moon’s phase -- well, the looks I receive are priceless.

With improving springtime weather, it might be fun to forget about the starry sky for one week and consider our nearest cosmic neighbor instead. And armed with some interesting facts, who knows, the moon might just become your favorite celestial object.

Our moon lies at an average distance of 238,855 miles from Earth, but its distance changes throughout the month. That’s because the moon orbits our planet not in a circular path but in an ellipse. When it’s at its nearest (perigee), it can lie about 225,623 miles away, and at its farthest (apogee), about 252,088.

How long would it take for us to travel this distance? That depends on our speed, of course. For example, driving at an average speed of 60 miles per hour -- assuming there was a road heading in that direction and that our cars could operate in space -- we would need half