Part of living a health life is eating healthy. The National Center for Health Statistics estimates that 65% of Americans are either overweight or obese. Being overweight contributes to a variety of health ailments, as well as exacerbate present conditions.We feel that a healthy diet can improve everyone's quality of life. This space is dedicated to providing healthy recipes! Any reader is invited to contribute their favorite recipe. This space will be updated every week.

A qoute from Thomas Edison that we may all want to think about is:

“The doctor of the future will give no medicine, but will interest her or his patients in the care of the human frame, in a proper diet, and in the cause and prevention of disease.”

Cold Vegetable Primavera

SEASONING
1/4 cup olive oil
1 tablespoon Italian seasoning
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1/8 teaspoon coarsely cracked black pepper

GRILLED VEGETABLES
1 zucchini, cut lengthwise into slices 1/2-inch thick
2 summer squash, cut lengthwise into slices 1/2-inch thick
4 Japanese eggplants, cut lengthwise into slices 1/2-inch thick
1 onion, cut into 1/2-inch slices
1 red bell pepper, stem and seeds removed, cut lengthwise into 3/4 - inch slices

PASTA SAUCE
1 tablespoon minced garlic
3 tablespoons finely minced shallots or white onions
Juice from 1 lemon or orange (about 1/4 cup)
1/4 cup balsamic or red wine vinegar
4 tablespoons olive oil
6 cups peeled, seeded, and diced tomatoes
1 teaspoon salt
20 fresh basil leaves, shredded

1 pound whole wheat corkscrew pasta
1 teaspoon grated lemon or orange zest
1/2 teaspoon freshly ground black pepper
1 cup sliced green or black olives
1/4 cup capers
1 cup cubed feta cheese

Directions

Mix all the seasoning ingredients together in a large bowl, then put in the sliced vegetables and toss until all the vegetables are completely coated. Spread out the vegetables on the grill and cook over medium-low heat for 1 1/2 minutes on each side.

1. Make the sauce: Mix the garlic, minced shallots, lemon juice, vinegar, and 3 tablespoons of the olive oil together in a bowl. Place the tomatoes in a blender or food processor to purée, then add them to the bowl. Cover and refrigerate.
2. Bring a large pot of water and 1/2 teaspoon of the salt to a boil and cook the pasta until it is done. Drain through a colander. Transfer the pasta to a large bowl and toss with the remaining 1 tablespoon of olive oil. Add the grated lemon zest, pepper, the remaining 1/2 teaspoon salt, and the grilled vegetables and toss again.
3. Remove the sauce from the refrigerator just before you are ready to serve, and mix in the shredded basil leaves until they are evenly distributed throughout the sauce.
4. Pour the sauce over the pasta and grilled vegetables, add the olives and capers, and toss until all the strands of pasta and the vegetables are evenly coated. Top with sprinkles of feta cheese and serve

Nutritional facts

Amounts Per   Serving

Vitamin A 87.8 IU

Vitamin K 0.3 mg

Riboflavin 0.1 mg

Niacin 20.5 mg

Vitamin B6 0.5 mg

Folate 6.2 mcg

Food Folate 6.2mcg

Vitamin B12  4.6 mcg

Protein 39.3g

Health advantages of tomatoes: 

Vitamin c

Lycopene-antioxident

 Potassium

Niacin

Folate

Vitamin B6

Vitamin K

Vitamin K1

Men eating 10 servings of tomatoes per week, reduce their risk of prostate cancer by 45%.

Tomatoes may reduce the risk of heart disease.

For an intersting article on tomatoes log onto:

http://www.articlecity.com/articles/food_and_drink/article_1091.shtml