Page 17 - Inspire Health May/June 2016
P. 17
ording to yellow and green bell peppers for eat fresh •
registered dietitian optimum nutritional value and to
Kathleen M. Zelman, add beautiful color to your plate. Add some zip to your recipes.
“all varieties of peppers are Combine fresh or dried peppers with
excellent sources of vitamins Although the bell pepper is your preferred vinegar and store in
A and C, potassium, folic acid most common in the United the refrigerator for zesty infused
and fiber.” The most common States, all peppers are nutrient salad dressings, marinades, etc.
peppers, the bell pepper or dense. They are found in almost
sweet pepper variety, have a mild every tropical climate worldwide
taste and are native to Central and are used in traditional
and South America. Harvested Mexican, African and Thai
early, the green bell pepper has recipes. Peppers are harvested
the strongest flavor but the least in various sizes and scales of
amount of nutritional value. The heat, giving each a different and
highest amounts of betacarotene distinctive flavor. Be careful when
and vitamin C are found in the working with the hot pepper
vine ripened red variety. Keep this varieties as they can burn the
in mind when shopping for fresh skin and eyes, causing much
vegetables or creating a salad or discomfort. Use gloves to protect
salsa. It is best to use red, orange, your skin and make sure you do
not touch your eyes.
Cold Summer Vegetable Gazpacho
INGREDIENTS: • ¼ cup first cold pressed
• 1 large yellow bell extra virgin olive oil
pepper, diced • 4 cups tomato juice
• 1 large green • Optional: 1 tsp. chopped
bell pepper, diced fresh jalapeño or ½
• 1 large cucumber teaspoon cayenne pepper
(preferably seedless), Directions:
seeded, cored and diced 1. Combine vegetables
• 5 large fresh, sweet
tomatoes, diced in a large bowl. Add
• 1 medium red onion, diced salt, vinegar, olive oil
• ½ cup chopped and tomato juice and
green onion puree. If you want to add
• 4 garlic cloves, minced heat, add jalapeños or
• 1 Tbsp. sea salt cayenne pepper.
• ¼ cup white wine vinegar 2. Stir gazpacho well, cover
and chill overnight.
Add these fresh, colorful ingredients loaded with nutrients to your menu.
123456
Bell Pepper or Poblano or Cayenne Jalapeno Serrano Habanero
Sweet Pepper Ancho Pepper Taste: very hot Taste: very hot Taste: extremely hot Taste: extremely hot
Taste: medium heat, Color: bright red Color: harvested
Taste: mild zesty, not too harsh Use: gives a kick in both green Color: red, brown, Color: orange or
Color: green, yellow, Color: dark green to your favorite and red stages orange or yellow red when ripe
sauces, dressings Use: spicy addition
orange or red when young and even juices to salsas and beans when ripe Use: popular in fiery
Use: stir‑fries or as a Use: great for grilling Use: adds extra jerk sauces, hot
snack with hummus heat to salsas sauces and salsa
registered dietitian optimum nutritional value and to
Kathleen M. Zelman, add beautiful color to your plate. Add some zip to your recipes.
“all varieties of peppers are Combine fresh or dried peppers with
excellent sources of vitamins Although the bell pepper is your preferred vinegar and store in
A and C, potassium, folic acid most common in the United the refrigerator for zesty infused
and fiber.” The most common States, all peppers are nutrient salad dressings, marinades, etc.
peppers, the bell pepper or dense. They are found in almost
sweet pepper variety, have a mild every tropical climate worldwide
taste and are native to Central and are used in traditional
and South America. Harvested Mexican, African and Thai
early, the green bell pepper has recipes. Peppers are harvested
the strongest flavor but the least in various sizes and scales of
amount of nutritional value. The heat, giving each a different and
highest amounts of betacarotene distinctive flavor. Be careful when
and vitamin C are found in the working with the hot pepper
vine ripened red variety. Keep this varieties as they can burn the
in mind when shopping for fresh skin and eyes, causing much
vegetables or creating a salad or discomfort. Use gloves to protect
salsa. It is best to use red, orange, your skin and make sure you do
not touch your eyes.
Cold Summer Vegetable Gazpacho
INGREDIENTS: • ¼ cup first cold pressed
• 1 large yellow bell extra virgin olive oil
pepper, diced • 4 cups tomato juice
• 1 large green • Optional: 1 tsp. chopped
bell pepper, diced fresh jalapeño or ½
• 1 large cucumber teaspoon cayenne pepper
(preferably seedless), Directions:
seeded, cored and diced 1. Combine vegetables
• 5 large fresh, sweet
tomatoes, diced in a large bowl. Add
• 1 medium red onion, diced salt, vinegar, olive oil
• ½ cup chopped and tomato juice and
green onion puree. If you want to add
• 4 garlic cloves, minced heat, add jalapeños or
• 1 Tbsp. sea salt cayenne pepper.
• ¼ cup white wine vinegar 2. Stir gazpacho well, cover
and chill overnight.
Add these fresh, colorful ingredients loaded with nutrients to your menu.
123456
Bell Pepper or Poblano or Cayenne Jalapeno Serrano Habanero
Sweet Pepper Ancho Pepper Taste: very hot Taste: very hot Taste: extremely hot Taste: extremely hot
Taste: medium heat, Color: bright red Color: harvested
Taste: mild zesty, not too harsh Use: gives a kick in both green Color: red, brown, Color: orange or
Color: green, yellow, Color: dark green to your favorite and red stages orange or yellow red when ripe
sauces, dressings Use: spicy addition
orange or red when young and even juices to salsas and beans when ripe Use: popular in fiery
Use: stir‑fries or as a Use: great for grilling Use: adds extra jerk sauces, hot
snack with hummus heat to salsas sauces and salsa
