Never had food poisoning? Actually, it’s called food borne illness. Perhaps you have, but thought you were sick with the flu. Some seven million Americans suffer from this yearly. Why? Because at the right temperature, bacteria you can’t see, smell
Never had food poisoning? Actually, it’s called food borne illness. Perhaps you have, but thought you were sick with the flu. Some seven million Americans suffer from this yearly. Why? Because at the right temperature, bacteria you can’t see, smell or taste can multiply to millions in a few short hours. In large numbers, they cause illness.
The good news — it doesn’t have to happen, though. Some 85 percent of cases could be avoided if people just handled food properly. Over the next few weeks we will highlight what to do …
• When you serve food, never leave it out more than 2 hours.
• Use clean dishes and utensils to serve food, not those used in preparation.
• Pack lunches in insulated carriers with a cold pack. Caution children never to leave their bags in direct sun.
• Carry picnic food in a cooler with a cold pack, keeping the lid on as much as possible and in the shade.
• Party time? Keep cold party food on ice or serve it throughout the gathering on platters from the refrigerator.
Enjoy this recipe:
Watermelon and Heirloom Tomato Salad
Description
A True Food Kitchen restaurant exclusive! You will be surprised how good something so simple can taste. Watermelons and tomatoes are a match made in heaven! Remember that this salad is only as good as the ingredients you put into it, so be sure to use organic, and if you can, local, produce.
Food as Medicine
Watermelon and tomatoes are both abundant sources of lycopene, which has been found to be protective against cancer of the prostate, breast, lung and colon.
Ingredients
2 organic watermelons, peeled & cut into chunks
8 organic local heirloom tomatoes (various colors and sizes), cut up
24 mint or basil leaves
2 tablespoons red onion, sliced paper-thin
4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Feta cheese, optional
Coarse sea salt, to taste
Pepper, to taste
Instructions
Arrange the pieces of watermelon and tomato on a serving platter. Sprinkle with mint/basil leaves and red onion. Drizzle with olive oil and vinegar. Finish with salt and pepper.
Serves 6
Nutrients per serving:
Calories: 570
Protein: 10.7g
Fat: 12.2g
Saturated Fat: 1.7g
Monounsat Fat: 8g
Polyunsat Fat: 1.7g
Carbohydrate: 122.3g
Fiber: 8.1g
Cholesterol: 0g
This recipe is courtesy of Dr. Weil’s True Food Kitchen restaurant in Phoenix.
• Rachelle Bachran, is a public health educator at Kauai District Health Office, state of Hawaii Department of Health.
