National Baked Scallops Day - Nutrition Profile

References
EatWell, Healthy Scallop Recipes

National Johnny Appleseed Day

John Chapman (September 26, 1774 – March 18, 1845), called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia. He became an American legend while still alive, due to his kind, generous ways, his leadership in conservation, and the symbolic importance he attributed to apples.

The Story of Johnny Appleseed

Johnny Appleseed, Wikipedia 

National California Strawberry Day

National California Strawberry Day   Strawberry is a delicious fruit rich in vitamin C, fiber and low in calories.

Strawberries and Brie on
Sandwich Thin with Strawberry Rose

Serves 1

Ingredients.
1 Sandwich Thin
1 Tbsp Brie
1/2 cup Strawberries
1 tsp Fruit Spread
Garnish: Strawberry Rose

Directions.
1. Using a mold cut shapes in the top half of the sandwich thin.
2. On the bottom, half spread the Brie and layer the strawberries. Add the fruit spread and cover with the top half of the bread.
3. Broil until the cheese melts. Cool slightly and serve.

March 12, Girl Scouts of USA Founded Key Skills

On March 12, 1912, the Girl Scouts of the USA was founded. "The Girl Scouts of the USA maintains a strong influence on girls in an accepting and nurturing environment; girls build character and skills for success in the real world. In partnership with committed adult volunteers, girls develop qualities that will serve them all their lives, like leadership, strong values, social conscience, and conviction about their own potential and self-worth."

In the 1960s, my mother was our girl scout leader. While cleaning up some old files, I found a home video of my mother and other girl scout leaders who took a group of us on a field trip to an Animal Farm and Botanical Gardens (Nassau County, Long Island, New York).

It was a wonderful experience and extra special since mom was our leader. I learned about charity, commitment, friendship, family, and much more. However, we did not learn about nutrition in the early 1960s.

To complement the video is a sample of the song called "Julliette" (Girls Scout Founder) by Melinda Carroll. 

Meet the Cookies
(Nutrition Information Available)
    

In 1960, licensed bakers first began wrapping Girl Scout Cookie boxes in printed aluminum foil or cellophane to protect the cookies and preserve their freshness. In 1961, 14 licensed bakers were mixing batter for thousands of Girl Scout Cookies annually. By 1966, several varieties were available. Among the best sellers were Chocolate Mint, Shortbread, and Peanut Butter Sandwich cookies. Nutrition information was not required on the labels during this time.

In the early 1990s, eight varieties were available, including low-fat and sugar-free selections. By 2007, Girl Scouts of the USA announced that all their cookies now had zero trans fat per serving; many required reformulation to accomplish this.

Girl Scout cookies are listed as having "0 trans fat per serving" and will have packaging saying Trans Fat-Free. The cookies are not truly trans fat-free, as various partially hydrogenated oils (PHOs, i.e., trans fats) are still listed in the ingredients. Nonetheless, they now have a sufficiently small amount per serving to comply with the government's official standards for the Trans Fat-Free label. (The official rules allow the label to appear where there are fewer than 0.5 grams per serving.)

In addition, the Girl Scout Research Institute (GSRI) released a research review entitled Weighing In: Helping Girls Be Healthy Today, Healthy Tomorrow. Weighing In addresses various underlying causes leading to the epidemic of obesity and being overweight among children and adolescents and the lifestyles, cultures, and behavior that have contributed to this condition. Read more about this research review.

One Girl

Girl Scout Promise:
On my honor, I will try:
To serve God and my country,
To help people at all times,
And to live by the Girl Scout Law.

The Promise is often recited at Girl Scout troop meetings while holding up the three middle fingers of the right hand, which forms the Girl Scout sign. Girl Scout policy states that the word "God" may be interpreted depending on individual spiritual beliefs. When reciting the Girl Scout Promise, "God" may be substituted with the word dictated by those beliefs.

Girl Scout Law:
I will do my best to be honest and fair,
Friendly and helpful, Considerate and caring,
Courageous and strong, and
Responsible for what I say and do,
And to respect myself and others,
respect authority, use resources wisely,
make the world a better place, and
be a sister to every Girl Scout.

Girl Scout Motto:
"Be Prepared."

Slogan:
"Do a Good Turn Daily"

International Women's Day

"Each year, International Women's Day (IWD) is celebrated on March 8. Thousands of events occur not just on this day but throughout March to mark women's economic, political, and social achievements. Organizations, governments, charities, educational institutions, women's groups, corporations, and the media celebrate the day. Many groups worldwide choose different themes each year relevant to global and local gender issues.

Imagine a gender-equal world.
A world free of bias, stereotypes, and discrimination.
A world that's diverse, equitable, and inclusive.
A world where difference is valued and celebrated.
Together we can forge women's equality.
Collectively we can all #BreakTheBias.
Celebrate women's achievements. Raise awareness against bias. 

International Women’s Day 2024

National Nutrition Month® 2024: Beyond the Table

Each year, I look forward to the theme chosen for National Nutrition Month®  by the Academy of Nutrition and Dietetics. The 2024 theme, "Beyond the Table," has especially sparked my curiosity. It encourages us to delve into our food journey before arriving at our tables. This theme urges us to reflect on the full lifecycle of food, from the seeds sown in the earth, through the hardworking farmers and ranchers who cultivate it, to the busy factories processing it, and finally to the colorful supermarkets and local farmers' markets where it's showcased.

It's an opportunity to acknowledge and appreciate the intricate web of connections and the hard work in bringing food to our tables, encouraging a deeper respect for our meals and the myriad hands that contribute to their creation. By delving into the stories behind our food, we can foster a more sustainable, informed, and grateful approach to eating and living.

The annual March campaign educates people about making wise food choices and establishing healthy eating and physical activity routines. During this month, the Academy disseminates press releases containing vital information for the media regarding various activities, highlighted messages, and special events, including RDN Day and NDTR Day, to underscore the campaign's significance.

The 2024 theme for National Nutrition Month® is

"Beyond the Table."

 "Beyond the Table" looks into the many factors that affect our food choices. This theme examines a range of influences, such as:

•  Origins of Food: Understanding the source, farming practices, and food journey from farm to table. 
• Cultural Significance: Recognizing how different cultures and traditions influence dietary choices and practices.
• Environmental Impact: Consider the ecological footprint of food production and make environmentally conscious choices.
• Mindful Eating: Focusing on the experience of eating, being present, and attentive to the body's hunger and satiety signals.
• Nutritional Impact on Overall Well-being: Acknowledging how food choices affect physical, mental, and emotional health.
• Access and Education: Highlighting the importance of access to nutritious food for all and educating people about healthy eating.

"Beyond the Table" thus emphasizes a broader view of nutrition, where food is seen as an integral part of a larger ecosystem, including its production, cultural context, environmental effects, and role in holistic well-being.

Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This occasion increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services while recognizing both RDNs and nutrition and dietetic technicians registered for their commitment to helping people enjoy healthy lives.

National Tooth Fairy Day Nutrition and Your Child's Dental Health

Healthy teeth are important to your child's overall health. From the time your child is born, there are things you can do to promote healthy teeth and prevent cavities. For babies, you should clean teeth with a soft, clean cloth or baby's toothbrush. Avoid putting the baby to bed with a bottle and check teeth regularly for spots or stains.

For all children, you should
1. Start using a pea-sized amount of fluoride toothpaste when they are two years old. You might start sooner, if a dentist or doctor suggests it.
2. Provide healthy foods and limit sweet snacks and drinks
3. Schedule regular dental check-ups

Forming good habits at a young age can help your child have healthy teeth for life.

Resources
1. WebMD. Nutrition and Your Child's Teeth
2. Canadian Dental Association, Nutrition for Children
3. National Institute of Health, Child DentalHealth

National Cook a Sweet Potato Day - Celebrate the Sweet Potato

Nutrition Information

Sweet Potatoes are high in vitamin A and vitamin C and a good source of dietary fiber and potassium. They are naturally fat-free, saturated fat-free, low sodium, and cholesterol-free.

How to Select
Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots, and blemishes.

How to Store
Store sweet potatoes in a cool, dark place for use within 3-5 weeks.

Top 9 Ways To Enjoy Sweet Potatoes

1. Bake, Roast, or Steam. Pick a cooking method and enjoy! Use whole, unpeeled sweet potatoes as a side dish to any meal.

2. Mash - Steam peeled sweet-potato chunks for about 10 minutes until tender, and mash with a dash of orange juice.

3. Top Your Salad. Sweet potatoes make sweet salad toppings. Combine diced sweet potatoes, pineapple tidbits, apples, celery, and cashews. Serve over salad greens

4. Sweet Potato Fries. Sweet potato fries make a delicious treat. Quarter sweet potatoes and drizzle with olive oil. Bake at 400 degrees for 40-60 minutes. For a spicy twist, add a dash of cayenne pepper.

5. Substitute sweet potatoes for white potatoes in your favorite potato salad recipe.

6. Grill - Slice sweet potatoes into thick ½ inch rounds and grill until lightly browned. Drizzle with lime juice.

7. Add a Twist to Your Sandwiches. Cut thin slices of cooked sweet potatoes and add to your favorite sandwich or wrap instead of tomatoes.

8. Drizzle and Eat - Dice cooked, peeled sweet potatoes and drizzle with maple syrup for a side dish.

9. A Healthy Snack. Try munching on sweet potato chips. Thinly slice a large sweet potato and brush lightly with olive oil. Bake at 350 degrees for 15 minutes or until lightly browned and crisp.

Resources

1. Have a Plant: Sweet Potatoes

2. EatingWell, Healthy Sweet Potato Recipes
3. Sweet Potato Recipes, A Couple Cooks

President's Day - Dietary Preferences of Some of Our Presidents

Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts, George W. Bush loved pretzels and our newest President Joe Biden delights in ice cream.

Reference

Food Timeline American Presidents' Food Favorites

Cabbage Craze - National Cabbage Day

Cabbage: Nutrition. Selection. Storage

How to Select

Choose green cabbage heads with compact leaves that are heavy for their size.

How to Store

Refrigerate green cabbage for up to 7 days.

Nutrition Benefits

Fat-free; saturated fat-free; very low sodium; cholesterol-free; low calorie; high in vitamin C.

Top 5 Ways To Enjoy Cabbage

1. Drizzle and Enjoy. Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.

2. Prime Pasta. If pasta is for dinner, increase your vegetable intake by tossing some thinly slice cabbage into your sauce.

3. Stir Fry. Cabbage has a mild taste and can be added to any stir fry.

4. Add Crunch to Your Lunch! Add extra crunch to your salads, soups, wraps, or sandwiches by topping them off with thinly sliced cabbage.

5. Slow-Cooked. Pump up the veggies on your hamburgers by adding slow-cooked cabbage, lettuce, tomatoes, pickles, and light mayo.

 CaramelizedCabbage with
Whole-Wheat Penne and Provolone
Cooking Light  

References:

Fruits & Veggies— More Matters, Cabbage

National Girls and Women in Sports Day Resources in Sports Nutrition and Dietetics

From the National Girls and Women in Sports Day 

Thousands of sports educators, coaches, athletic directors, recreation directors, association members, sponsors, students, and parents across the country will show their support. 

The mission of the National Association of Girls and Women in Sport (NAGWS) is to develop and deliver equitable and quality sports opportunities for all girls and women. 

National Girls and Women in Sports Day (NGWSD) History
NGWSD is celebrated in all 50 states with community-based events, award ceremonies, and activities honoring the achievements of girls and women in sports and encouraging their participation.

NGWSD began in 1987 as a day to remember Olympic volleyball player Flo Hyman for her athletic achievements and her work to assure equality for women's sports. NGWSD has evolved into a day to acknowledge the past and recognize current sports achievements, the positive influence of sports participation, and the continuing struggle for equality and access for women in sports.

NGWSD is jointly organized by the National Girls and Women in Sports Coalition. The Coalition combines the experience and resources of four premiere girls- and women-serving organizations in the United States: Girls Incorporated,  the National Association for Girls and Women in Sport, and the Women's Sports Foundation. 

Significant Events in the Law
NAGWS has served girls and women in sports for more than a century. A  variety of programs have been initiated to prepare teachers and coaches to work with female students and to challenge individuals and institutions to look at how they do business each day. 

In January 2013, the Office for Civil Rights (OCR) issued a Dear Colleague Letter clarifying the school’s obligations under the Rehabilitation Act of 1973 (Rehab Act) to provide extracurricular athletic opportunities for students with disabilities. The OCR’s announcement underscores our belief that every student, regardless of sex, means, race, religion… and ability, should be able to reap the benefits of sports.

Specifically, the Dear Colleague Letter does the following for schools:
1. Clarifies when and how schools must include students with disabilities in mainstream athletic programs
2. Defines what true equal treatment of student-athletes with disabilities means
3. Encourages and provides a road map for schools to create adapted programs for students with disabilities
Title IX/gender equity issues have been a long-time focus of NAGWS programs through programs like the National Girls and Women in Sports Day (NGWSD). 

The Importance of
Nutrition in Sports Resources

Lisa Dorfman, RDN, was featured on NBC to discuss key ingredients to a successful sports nutrition eating plan.

Resources.

1. Sports, Cardiovascular and Wellness Nutrition – A Dietetic Practice Group of the Academy of Nutrition and Dietetics.
2. Collegiate & Professional Sports Dietitians Assn. (CPSDA), Facebook
3. Nancy Clark, MS, RD, CSSD, Sports Dietitian
4. Lisa Dorfman, MS, RD, CSSD, LMHC, aka The Running Nutritionist®

Feeding Tube Awareness Week Meet People Leading Active Lives

The overall objective of Feeding Tube Awareness Week is to help raise awareness of enteral/tube feeding as a positive and often life-saving medical intervention for those who are unable to eat and drink enough on their own to sustain life and thrive (and in the case of children, grow and develop).

Moreover, Feeding Tube Awareness Foundation hopes to break down the social stigma that is currently attached to tube feeding by:

• Highlighting the positive outcomes associated with tube feeding
• Giving more information about the reasons people require tube feeding
• Countering stereotypes and misinformation about tube feeding

Feeding Tube Awareness Foundation is raising awareness of tube feeding through Feeding Tube Awareness Week

.

Tube Feeding Program at
 Medical Service Company

How Do G-Tubes Work?

A Culinary Voyage: The World's Most Famous Soups

In a world brimming with diverse cultures and traditions, nothing quite encapsulates the essence of a place like its local cuisine. Among the many culinary delights, soups stand out as a universal comfort food, transcending borders and bringing the taste of culture to our tables. Each spoonful of these simmering concoctions tells a story – a tale of heritage, geography, and the unique blend of ingredients that define a region's palate.

Join us on a gastronomic adventure, where each sip is a discovery, and every bowl is a celebration of the world's vast and vibrant culinary heritage. Embark on a journey, one spoonful at a time, to discover the stories and secrets simmering within these global soups. 

Gazpacho (Spain) is a refreshing, cold soup made from raw, blended vegetables like tomatoes, cucumbers, and bell peppers, often enjoyed in the summer.

Harira (Morocco) is a rich and hearty soup traditionally eaten during Ramadan. It is made with tomatoes, lentils, chickpeas, and lamb and flavored with a blend of fragrant spices.

Laksa (Malaysia and Singapore): A spicy noodle soup with a distinctive coconut milk base, it comes in various forms, including curry laksa and asam laksa, often served with chicken, prawn, or fish.

Minestrone (Italy): A thick Italian vegetable soup often containing beans, onions, celery, carrots, stock, and tomatoes, sometimes with pasta or rice.

Tom Yum (Thailand): A hot and sour soup known for its intense flavors, it typically includes shrimp (Tom Yum Goong), mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves.

Tortilla Soup (Mexico): A hearty, flavorful soup made with chicken broth, roasted tomatoes, onion, garlic, and chilies and topped with crispy fried tortilla strips, avocado, cheese, and sour cream.

Caldo Verde (Portugal): A simple, comforting soup made with thinly sliced kale, potatoes, and chorizo sausage, often served during celebrations.

Phở (Vietnam): A Vietnamese soup known for its fragrant broth, rice noodles, herbs, and usually beef (Phở Bò) or chicken (Phở Gà).

French Onion Soup (France): A rich and savory soup based on caramelized onions and beef stock, and typically served with a crouton and melted cheese on top.

Chupe de Mariscos (Peru): A creamy seafood soup from Peru, loaded with various seafood like shrimp, crab, and fish, often enriched with potatoes, corn, and a base of aji peppers and cilantro.

New England Clam Chowder (USA): A creamy, hearty soup from the New England region, known for its chunks of clams, diced potatoes, onions, and sometimes bacon in a milk or cream base.

Borscht (Russia/Ukraine): A sour soup common in Eastern European countries, famous for its distinctive red color from beetroots, usually served with sour cream, and can contain a variety of vegetables and meat.

Ramen (Japan) is a popular Japanese soup consisting of Chinese-style wheat noodles served in a meat- or fish-based broth flavored with soy sauce or miso and topped with ingredients like sliced pork, nori, and scallions.

These soups not only offer a taste of their respective cultures but also embody the diversity and richness of global culinary traditions.

Nutrition Notes

Soup is a combination of foods with endless possibilities. It represents comfort, warmth, tradition, and nourishment.

Soups can be an economical way of meeting nutritional needs. Leftovers are perfect when preparing soups.

Soups have been known to curb the appetite and slow the eating process. Studies show slower eaters are more likely to notice signs of fullness sooner and consume fewer calories. With the extra time, enjoy the flavor, aroma, and texture of the foods.

Soups can be prepared with various healthy ingredients and traditional favorites made healthier with some substitutions.

Foods you can substitute to make heart-healthy choices.

Instead of:	Try these heart-healthy suggestions:
whole milk or 2% milk	1% milk or skim milk
whipped cream	chilled evaporated skim milk, whipped
cheese (American, Cheddar, Swiss)	Cheeses with 5 or less grams of fat per ounce. Terms used: reduced-fat, low-fat, or fat-free. Reduced fat is easier to substitute when cooking.
creamed cottage cheese	nonfat or 1% fat cottage cheese, or farmers' cheese
cream cheese	light, fat-free products, or Neufchatel cheese
Mozzarella cheese	part-skim mozzarella cheese
Ricotta cheese	nonfat, lite, or part-skim
sour cream, regular	non-fat, light, or low-fat sour cream or plain yogurt.
butter	lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
margarine, regular	lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
mayonnaise, regular	reduced-fat, cholesterol-free, low-fat, or fat-free. If making a dip, you can substitute plain nonfat or low-fat yogurt. Reduce the amount required in the recipe.
salad dressing	reduced-fat, cholesterol-free, low-fat, or fat-free dressings or lemon juice, vinegar, or mustard. Reduce the amount required in the recipe.
one whole egg	equals 2 egg whites or 1/4 cup egg substitute
egg noodles	noodles made without egg yolk
condensed cream soup	99% fat-free condensed cream soup
salt	eliminate or reduce by 1/2; explore herbs and spices
gravy	gravies made with low sodium broth and thickened with flour/cornstarch
beef, pork, veal, lamb	choose lean cuts trimmed of all visible fat, or substitute with chicken or turkey without the skin.
oil for sautéing	water, broth, tomato juice
frying	broil, bake, microwave, poach, steam, grill, stir fry

Healthy Soup Additions
1. Instead of salt, add herbs and spices to enhance the flavor. Explore the many possible seasonings available.
2. Add fresh, frozen, or leftover vegetables (use fruits if making a cold soup) to increase fiber, vitamins, and minerals. Avoid canned vegetables high in sodium. Read the label. A low-sodium food contains 140 mg or less per serving of sodium.
3. Increase fiber and protein by eating foods such as beans, lentils, brown rice, whole-grain pasta, barley, and bulgur.
4. Increase calcium and protein by using skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soymilk. These low-fat ingredients can replace higher-fat alternatives like whole milk or cream.

Canned and Dry Soup Mixes are known for their high sodium content. Read the label and check the serving size. Remember, a low-sodium food contains 140 mg or less per serving.

Some companies within the food industry are making great strides in lowering the sodium content in their products. At Campbell, they have more than 100 products with a healthy level of sodium, more than 200 that are low in fat and saturated fat, more than 150 products that have 100 calories or less per serving, and more than 85 products certified by the American Heart Association.

I was searching the Campbell archives when I came across a 1959 commercial. Campbell had the foresight to recognize the importance of nutrition over 50 years ago.

Campbell's Soup, 1959

Soup Tidbits
Soup is a staple in almost every American home. After NBC's "Seinfeld" show introduced the "Soup Nazi" in the United States on November 2, 1995 - Soup became a fashionable food.

The Soup Nazi - Revenge

Squeeze the Rainbow

Squeeze the Rainbow:
The Journey of Fresh-Squeezed Juice
from Nature to Juice. 

A glass of fresh-squeezed juice is a great way to meet your fruit and vegetable needs. There are numerous combinations to create a variety of flavors that are packed with a lot of vitamins and minerals.

Review of Juicers 2024

Juicer Recipes

Note that not all juicers produce the same amount of liquid. Consider buying extra ingredients if your juicer produces a low output. To avoid pesticides and other chemicals, use organic fruits and vegetables and be sure to wash everything thoroughly. Some juicers heat juice slightly, so chill your ingredients before juicing them.

Carrot, Granny Smith, and Ginger Juice

yield: Makes about 7-1/2 cups, 1 serving (3/4 cup)

Calories (kcal) 69.7; Carbohydrates (g) 16.8; Fat (g) 0; 
Saturated Fat (g) 0; Trans Fatty Acid (g) 0;
Cholesterol (mg) 0; Vitamin A (IU) 12250 (245.0%); Vitamin C (mg) 5.3 (8.9%); 
Potassium (mg) 114.7; Sodium (mg) 56.7

Ingredients

4 to 5 pounds Granny Smith apples

3 to 4 pounds carrots, peeled and trimmed

1 (6-inch) piece peeled fresh ginger

Special equipment: a juicer (see cooks' note, below)

Preparation
Slice apples. Process enough slices in a juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer the juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to the pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons of ginger juice into a pitcher. Chill until cold, about 2 hours.  Serve over ice, if desired. 
 

Spa Juice

yield: Makes 1 (1-cup) serving

Calories (kcal) 90; Carbohydrates (g) 21; Fat (g) 0; 
Trans Fatty Acid (g) 0; Cholesterol (mg) 0; 
Vitamin A - IU (IU) 4988 (99.8%); Vitamin C (mg) 51 (84.6%);
Iron (mg) 0.6 (3.2%); Sodium (mg) 67 (2.8%)
In addition, the recipe contains Vitamin B1; B2; B6; Folate;

Calcium; Phosphorus; and Potassium

Editor's note: This juice is fruity but not overly sweet. It gets its green color from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots. The recipe is part of a spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

Use an electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds.

Ingredients
5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled

4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled

2 cups (packed) spinach with stems (about 4 ounces), chilled

1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled

1/2 medium carrot, peeled and chilled

1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled

Preparation

In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve. The juice is best served immediately but will keep refrigerated in an airtight container for up to two days.

In Memory of Jack LaLanne
Jack LaLanne Sings His Theme Song

as I conclude this Blog on Juicers.

In this clip from the Power Juicer infomercial,
Jack LaLanne sings the closing song from his old TV show
as a duet with an old video of himself.

National Granola Bar Day

Granola bars consist of granola pressed and baked into a bar shape, resulting in the production of a convenient snack. The product is most popular in the United States and Canada, Australia and New Zealand, the United Kingdom, parts of southern Europe, Brazil, Israel, South Africa, and Japan. Granola Bars has expanded its market into India and other Southeast Asian countries.

Recipe: Apricot-Sunflower Granola Bars

EatingWell
by Breana Lai Killeen, RDN

Yield: 24 bars

Ingredients

3 cups old-fashioned rolled oats
1 cup crispy brown rice cereal
1 cup finely chopped dried apricots (1/4 inch)
½ cup unsalted pepitas toasted
½ cup unsalted sunflower seeds toasted
¼ teaspoon salt
⅔ cup brown rice syrup or light corn syrup
½ cup sunflower seed butter
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
2. Combine oats, rice cereal, apricots, pepitas, sunflower seeds, and salt in a large bowl.
3. Combine rice syrup (or corn syrup), sunflower butter, and cinnamon in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
4. For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
5. Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars for about 30 minutes more. Once cool, separate into bars.

Resources
1. Good Housekeeping, Healthy Granola Bars to Fuel Your Day