The Voice of Southwest Louisiana January 2019 Issue

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SWLA Health Center Healthy Recipes KITCHEN GEAR Measuring cup Measuring spoons Cutting board Sharp knife (adult needed) Blender (adult needed) This smoothie has protein-rich almonds and yogurt, to give you lots of energy—and the cinnamon and vanilla gives it a rich sweetness that might remind you of a favorite dessert! HANDS-ON TIME: 5 MINUTES | TOTAL TIME: 5 MINUTES | MAKES 2 SERVINGS APPLE PIE SMOOTHIE INSTRUCTIONS 1. Put all the ingredients in the blender in the order listed. 2. Put the top on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1 minute. 3. Serve right away, or store in a thermos or covered in the refrigerator, up to 4 hours. To help make any smoothie colder and thicker, it’s great to have slices of frozen banana ready to go. It’s easy: 1. Peel an overripe banana. 2. Use a butter knife to slice it into thin rounds. 3. Put the slices in a resealable plastic bag and put it in the freezer. INGREDIENTS 3⁄4 cup plain low fat yogurt or whole milk yogurt 1⁄2 cup low-fat or whole milk 2 tablespoons raw almonds* (*If you're allergic to nuts, skip the almonds and substitute 2 tablespoons oldfashioned oats.) 1⁄2 apple, cored and sliced 1 overripe banana, sliced (frozen if possible) 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon vanilla extract 2 ice cubes KITCHEN GEAR Measuring cup Dinner knife (for slicing banana) Cutting board Blender (adult needed) Spoon Blueberries are amazing brain food. Just half a cup a day keeps your brain cells healthy and your memory strong. (In lab experiments, rats that eat blueberries keep their brain power much longer than rats that don’t!) Plus, blueberries are quite literally bursting with antioxidants—those amazing substances that keep your cells and body superhealthy. Add blueberries to smoothies and fruit salads, top your cereal with them, or freeze them and eat them like mini fruitsicles. Or make this creamy, blue smoothie to share. BLUEBERRY SMOOTHIE INSTRUCTIONS Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter. 1. Put all the ingredients in the blender. 2. Put the blender top on tightly. Turn the blender to a medium setting and blend until the mixture is smooth, about 2 minutes. 3. Pour the smoothie into cups and scrape out the rest with a spoon. 4. Serve right away—or store in a thermos or cover and refrigerate up to 4 hours. INGREDIENTS 1⁄2 can water or coconut water 1⁄2 cup plain low-fat yogurt 1 cup fresh or frozen blueberries 1⁄2 overripe banana, peeled and sliced 2 ice cubes HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 10 MINUTES | MAKES 2 SERVINGS 8 January 2019 WWW.THEVOICEOFSOUTHWESTLA.COM Volume 6 • Number 6
Find more DOWN HOME HEALTHY COOKING Recipes at https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/down-home-healthy-cooking.pdf KITCHEN GEAR Vegetable peeler Sharp knife (adult needed) Cutting board Citrus juicer Measuring cup Measuring spoons Blender One way to keep as cool as a cucumber this summer is to blend fresh, crunchy cucumbers into this popular Mexican drink, which means “fresh water” in Spanish. It’s almost like a crisp cucumber salad in liquid form. If you really like mint you can use a little extra, up to about 1/3 cup of chopped leaves, for a stronger flavor. HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 10 MINUTES | MAKES 4 SERVINGS CUCUMBER AGUA FRESCA INSTRUCTIONS 1. Put the cucumbers, water, lemon juice, mint, honey or maple syrup, and salt in the blender. 2. Put the top on tightly and turn the blender to medium to start chopping the cucumber. Adjust the blender to high speed and blend until the mixture is liquid-y and really smooth, about 1 minute. 3. Serve right away (with ice cubes, if you like), or cover and refrigerate up to 24 hours. Stir well before serving. INGREDIENTS 6 small Persian cucumbers or 2 English cucumbers, diced, or 2 regular cucumbers, peeled, seeded, and diced ((about 4 cups)) 2 cups cold water 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh mint leaves 1 1⁄2 tablespoons honey or pure maple syrup pinch of salt tablespoons chopped fresh mint leaves 1 1⁄2 tablespoons honey or pure maple syrup pinch of salt Volume 6 • Number 6 WWW.THEVOICEOFSOUTHWESTLA.COM January 2019 9
Page 1 and 2: January 2019 Vol 6 No 6 Be Prepared
Page 3 and 4: editor’s By Brenda Hill Be Prepar
Page 5 and 6: SWLA news Editor’s Note: This ser
Page 7: SWLA health, wealth & wellness Info
Page 11 and 12: techniques members can use to have
Page 13 and 14: Contributed Article Ben & Molly Mar
Page 15 and 16: ETR-Executive Total Realty is one o
Page 17 and 18: Matthew 11:28 NIV - “Come to me,
Page 19 and 20: Committed to the highest level 3116
Page 21 and 22: “One thing I have learned about l
Page 23 and 24: Kimberly Singleton Drawhorn natural
Page 25 and 26: claiming those credits until at lea
Page 27 and 28: PHOTOGRAPHY MINISTER COURTNEY D. JO

The Voice of Southwest Louisiana January 2019 Issue

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