August 2024 Newsletter and Toolkit — Food and Health Communications (2024)

Preparing greens is versatile and can be tailored to various recipes and tastes. Here are quick and easy tips to store, prepare, and cook greens in your kitchen.

Vitamin B consists of a group of water-soluble vitamins that play important roles in cell metabolism. Here's a list of different types of B vitamins and their common food sources:

• 1 pound split peas
• Water to cover the peas
• 2 tablespoons of olive oil
• 1 cup diced onion
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 tablespoons crispy bacon pieces
• 8 cups water
• 4 tablespoons no-salt-added bouillon
• 2 cups sliced collard greens
• 2 tsp Italian seasoning
• pinch red pepper flakes

1. Place the split peas in a pot with enough water to cover by several inches. Bring to a boil, lower heat to a simmer, cover and cook, stirring occasionally for about 55 minutes.
2. Drain the peas.
3. Make the soup: add the olive oil to a large Dutch oven pan. Saute the onions, celery, and carrots until soft about 5 minutes. Add the bacon. Add the peas, water, and seasonings. Add the collard greens.
4. Cover and cook for 15 minutes.
5. Puree half of the soup or use a vertical blender and puree the middle lightly.
6. Season to taste and serve hot.

Calories

167.65

Fat

3.13 g

Sat. Fat

0.57 g

Carbs

25.87 g

Fiber

10.67 g

Net carbs

15.21 g

Sugar

4.24 g

Protein

10.36 g

Sodium

83.8 mg

Cholesterol

1.67 mg

• 1 bunch kale, rinsed, stems removed, sliced thin
• 1 apple, diced
• 1 cup mixed berries (raspberries, blueberries)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• salt and pepper to taste

1. Prepare the kale, rinse under cold running water in colander, pat dry and reserve.
2. Slice the apples.
3. Make the dressing: smash the berries in a large mixing bowl with a potato masher or fork. Add the oil and vineger and mix smooth.
4. Toss the kale with the dressing, mixing well.
5. Top with the apples.
6. Season with salt and pepper to taste. Serve immediately or refrigerate up to a day.

Calories

87.32

Fat

4.31 g

Sat. Fat

0.57 g

Carbs

12.52 g

Fiber

3.46 g

Net carbs

9.04 g

Sugar

8.3 g

Protein

1.23 g

Sodium

66.97 mg

Cholesterol

0 mg

• 1 bunch rainbow chard or red chard
• 2 tsp minced garlic
• 1 tablespoon olive oil
• salt and pepper to taste
• red pepper flakes

1. Rinse the rainbow chard under running water. Pat dry.
2. Cut the stems away from the leaves and slice them up - set to the side.
3. Cut the leaves in bite-size chunks.
4. Saute the garlic in a pan with the olive oil. Add the chard stems. Saute briefly about 2 minutes.
5. Add the chard leaves and cover the pan. Cook for 3 minutes then stir.
6. Sprinkle with seasonings and serve hot.

Calories

48.69

Fat

3.73 g

Sat. Fat

0.51 g

Carbs

3.52 g

Fiber

1.41 g

Net carbs

2.12 g

Sugar

0.86 g

Protein

1.51 g

Sodium

216.71 mg

Cholesterol

0 mg

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

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!

Here are ideas for cooking demos at a farmer’s marketing with minimal equipment.