Congratulations to Barb Webb, Laurie Lufkin, and KC Quaretti for winning BrightFocus' Healthy Recipe Contest. Special thanks to our prize donors: Swiss Diamond, Wusthof, Microplane, John Boos, USA Pan, and Epicurean.
A number of preliminary studies suggest that how we eat may raise or lower our risk of developing Alzheimer's disease. Eating a diet that includes plenty of whole grains, fruits and vegetables while limiting sugar and fat can reduce the incidence of many chronic diseases. Researchers are continuing to study whether these dietary modifications are also applicable to Alzheimer's disease. Learn more.
People who are visually impaired from macular degeneration benefit from a healthy lifestyle that contributes to overall well being. This includes regular exercise adjusted to ensure safety and a nutritious diet that may help protect remaining vision. Learn more.
Scientists have not yet discovered a way to prevent people from developing glaucoma. The data is scarce and incomplete with regard to how lifestyle behaviors, such as diet, smoking or use of antioxidants, influence the development or progression of this eye disease. However, for those at risk of developing glaucoma, a healthy lifestyle that includes regular exercise and a nutritious diet is recommended by doctors to improve overall physical and mental well-being. Learn more.
Whole Grain Pizza Crust
By: Barb Webb
At any time prior to creating pizza, roast red pepper in oven. Or optionally if you'd like a faster version, saute in a skillet or on the grill with drizzle of olive oil.
In a small bowl, mix pesto with 1 tablespoon of olive oil to thin.
Preheat grill. Roll out dough.
Transfer to nonstick foil. With foil side down, cook dough on grill for 1 minute.
Invert foil and place dough directly onto grill rack and continue cooking until pizza crust is half cooked (about 2 minutes.)
Flip pizza crust over. Use a basting brush to spread pesto evenly across the top crust, leaving a small edge around the outside. Place mozzarella slices on crust, leaving approximately a one-inch space between slices.
Spread roasted red pepper and diced tomatoes evenly over the pizza.
Heat for 2-3 minutes or until cheese is melted. Remove pizza from grill, slice and enjoy!
Greek Inspired Lentil & Kale Hand Rolls
By: Laurie Lufkin
In a medium sauce pan, heat olive oil over medium heat.
Add onion and Greek seasoning and cook until onions are translucent, about 10 minutes, stirring occasionally.
Add lentils, chicken broth, garlic and bay leaves and stir to combine. Bring mixture to boil, reduce heat to low, cover and simmer for 35-40 minutes until lentils are tender and chicken broth is absorbed. Remove bay leaves, stir in diced olives and set aside.
Meanwhile, bring a large pot of well salted water to a boil over high heat. Turn off heat and quickly dip kale leaves into the water to set the color and soften the leaves.
Pat leaves dry with towels, cut off thickest part of the stem, up to the where the leaf begins, and peel back the most of the remaining center stem (the part that runs through the center of the leaf) so that what remains is soft and edible but leaves the leaf intact. A good part of the stem will peel off in strips, such as when peeling the tough outer layer off of a celery stick. Set leaves aside to cool completely.
When ready to assemble hand rolls, spread the kale leaves on a flat surface and top each leaf with 1/4 cup of the lentil mixture and spread lentils down the center of the leaf.
Top lentils with an 1/8th oz cubed feta, 1/8th of the bell pepper rings, 1/8th of the pepperoncini, carrots and cucumber slices and roll kale around the filling.
Repeat with remaining lentils and kale. Serve immediately with a side of halved grape tomatoes with purchased Greek salad dressing if desired. Enjoy! This recipe makes 4 servings of 2 hand rolls each.
Stuffed Mini Bell Peppers
By: KC Quaretti
Slice the peppers in half lengthwise and remove the seeds. Mix together the ground chicken and wheat germ. Stuff the peppers with the chicken mixture. Top with the chopped grapes and drizzle with olive oil. Place peppers on a parchment lined baking sheet and bake in 450 oven for 20 minutes.