Health Promotion Newsletter Issue No.10

14 Sep

• I hope everyone is still enjoying the summer. It’s only two weeks before we step into the fall season.

• Some good news to all ACAS clients. Thanks to Trillium College for donating their service as an outreach massage clinic, their massage session will be held every Friday starting October 5, 2012 from 1:30 – 3:30 pm. Please wait for the invitation to sign up for this service with your support workers. Also, on September 25, 2012 there will be a health promotion series on the topic of massage, the importance of massage to PHA and how it can be beneficial. The invitation will be sent out in a few days.

Kenneth Poon Health Promotion Worker

download healthnews_issue10 (.pdf file) 


ROASTED BEET, ORANGE and AVOCADO SALAD


• Serves 4

• Ingredients

  • 2 medium red beets, tops removed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tsp of honey
  • a pinch of salt
  • freshly ground black pepper
  • 1 ripe orange, peeled
  • 1/2 ripe but firm avocado, cubed
  • 1 cup salad greens (optional)
  • 1/4 cup chopped walnuts

• Preparation

  1. Cook the Beets

Preheat the oven to 400°F. Line a baking dish with foil and place the beets on top. Drizzle with 1 tablespoon olive oil and 1 tablespoon vinegar. Cover tightly with more foil and roast for 45 minutes. Remove from the oven and set aside to cool.

  1. Prepare the Dressing

In a small bowl, combine 1 tablespoon oil, 1 tablespoon vinegar, orange juice, honey, salt, and pepper and whisk until combined.

  1. Assemble the Salad

Once the beets have cooled, peel them with a knife, cut them into 1 ½ -inch cubes, and transfer to a serving bowl. Cut the orange in half, then cut into segments. Add them to the serving bowl along with the avocado and salad greens, if desired. Drizzle the dressing over, toss to coat, then sprinkle the chopped walnuts on top, if desired, and serve.

This recipe is modified from the original found on http://www.healthywomen.org/content/article/roasted-beet-orange-and-avocado-salad


HEALTHIER  FRESH ROLLS


• Serves 4 – 6 as an appetizer

• Ingredients

  • Medium or small rice paper
  • Stuffing:
    • 1 carrot, grated or cut in small strips
    • ½ cucumber, seeds removed and cut in matchsticks
    • ½ cup green beans, lightly cooked and cut in matchsticks (optional_
    • ½ green onion/scallion, cut on diagonal in very fine strips
    • ¼ cup avocado, cut in thin slices, tossed in a squeeze of lemon or lime juice and a pinch of salt and pepper
    • ½ cup cooked chicken or tofu, cooled and sliced into thin strips, tossed with a tsp. of fish sauce
  • Herbs
    • cilantro – ½ cup, chopped fine
    • (Thai) basil – ½ cup, chopped/shredded

• Preparation

Put hot* (not boiling) water in a shallow bowl (pie plate works well). Dip a piece of rice paper in briefly until it slightly softens. Hold it above the bowl and shake off excess water. Put it down flat on a clean surface and add a couple of each of the Stuffing suggestions, depending on your preference. Add your preferred amount of herbs. Fold the rice paper and roll it over. *as you work, water will cool down – replace the cool water with hot to easily soften the rice paper.

Adapted from http://thaifood.about.com/od/thaisnacks/r/thairolls.htm

Picture Credit: www.mediterrasian.com/cuisine_of_month_ricepaper.htm


THAI SWEET CHILI SAUCE


• Yield: Makes 1/2 Cup of Sauce

• Ingredients:

  • ½ cup rice vinegar (or substitute white vinegar)
  • ½ cup + 2 Tbsp. white sugar
  • ¼ cup water
  • 3 Tbsp. fish sauce
  • 2 Tbsp. sherry (or cooking sherry)
  • ¼ tsp. garlic powder
  • ½ Tbsp. dried crushed chili (adding 1 Tbsp. makes spicy-hot sauce)
  • 1+ ½ Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water

• Preparation:

Place all ingredients – except the cornstarch-water mixture – in a sauce pan or pot. Bring to a rolling boil.

Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Rice vinegar is a bit less pungent than white vinegar).

Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).

Remove from heat and taste-test. You should taste “sweet” first, followed by sour, then spicy and salty notes. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili.

Pour sauce into a small bowl or jar.

Can also be used as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls; an excellent marinade for grilled chicken, fish, or seafood.

Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/Easy-Thai-Sweet-Chili-Sauce-Recipe.htm


download healthnews_issue10 (.pdf file)

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