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Improve heart health with daily nutrition from a refrigerator staple

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Add 100% orange juice to family recipes and routines

(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.

For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.

A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.

The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.

“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”

Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.

“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”

With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.

For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.

Poached Salmon with Collard Green Salad

  • 1 1/4    cups Florida Orange Juice, divided   
  • Nonstick cooking spray
  • 1          pound salmon filets
  • 1          cup white wine
  • 2          cloves garlic, smashed
  • 2          teaspoons finely grated fresh ginger, divided
  • 2          tablespoons olive oil
  • 1          tablespoon apple cider vinegar
  • 1          tablespoon finely minced shallot
  • salt, to taste
  • pepper, to taste
  • 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
  • 1/2       cup toasted, slivered almonds
  1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
  2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
  3. Pour poaching liquid over salmon and cover with aluminum foil.
  4. Poach in oven 15-20 minutes, or until salmon is cooked through.
  5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
  6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
  7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
  8. Season with additional salt and pepper, to taste, and serve.

Orange Kale Smoothie

Servings: 2

  • 2          cups Florida Orange Juice
  • 1/4       cup frozen pineapple
  • 1          cup kale, tough stems removed
  • 4          mint leaves
  1. In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
  2. Pour into tall glass.

SOURCE:
Florida Department of Citrus

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EDIBLES

A sweet, savory, simple holiday side dish

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(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.

Asparagus with Cranberry Sauce

Recipe courtesy of “Cookin’ Savvy”
Servings: 6

  • 1/2 pound bacon
  • 1 tablespoon butter
  • 1 tablespoon garlic powder
  • salt, to taste
  • pepper, to taste
  • 1 bunch fresh asparagus
  • 1 can (14 ounces) whole cranberry sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  1. Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
  2. In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
  3. In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
  4. Place asparagus on platter and pour sauce on top.


SOURCE:
Culinary.net

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Cozy, comforting recipes to take on the cold

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(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.

Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.

Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.

For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.

Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.

Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.

Loaded Chicken Bake

Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken or other cooked chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cups crumbled, cooked bacon
  • French fried onions (optional), plus additional for serving (optional), divided
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread German potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.

Oven-Roasted Sweet Potatoes and Beets

Servings: 4

  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
  • 2-3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red onion, sliced about 1/4-inch thick
  • 2 fresh rosemary sprigs, plus additional for garnish
  1. Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
  2. In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
  3. Place silicone mat on baking sheet or line with aluminum foil.
  4. Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
  5. Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.


SOURCE:
Seneca Foods



Seneca Foods



 

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EDIBLES

Please pumpkin lovers with a twist on a fall favorite

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(Family Features) Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.

Discover more desserts designed for pumpkin lovers at Culinary.net.

Pumpkin Crumble

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12

  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1 box cake mix (yellow, white or spice)
  • 3/4 cup chopped pecans
  • 3/4 cup chopped white chocolate chips
  • 1 1/2 cups melted butter

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  1. Heat oven to 350 F.
  2. In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
  3. In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
  4. To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
  5. Serve crumble with whipped cream.


SOURCE:
Culinary.net

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