march issue
Hello all! The theme for March is National Nutrition Month! Topics include How Nutrition Can Influence Our Health and The Evolution of Hospital Food. This month’s student spotlight is on our very own Alicia Blong. I hope you all enjoy, learn, and get inspired by this month’s articles and recipes!
Hello all!
The theme for March is National Nutrition Month! Topics include How Nutrition Can Influence Our Health and The Evolution of Hospital Food. This month’s student spotlight is on our very own Alicia Blong.
I hope you all enjoy, learn, and get inspired by this month’s articles and recipes!
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Whether you utilize herbs as a functional food to improve your health or to simply<br />
enjoy the vibrant taste they provide, next time you cook a dish, impress your family<br />
and friends with the simple culinary addition of herbs. Try this version of a<br />
traditional Lebanese tabbouleh salad featuring parsley and mint:4<br />
Tabbouleh Salad<br />
INGREDIENTS:<br />
¼ cup fine bulgur wheat<br />
1 small garlic clove, minced (optional)<br />
Juice of 2 large lemons, to taste<br />
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)<br />
¼ cup chopped fresh mint<br />
½ pound ripe tomatoes, very finely chopped<br />
1 bunch scallions, finely chopped<br />
Salt, preferably kosher salt, to taste<br />
¼ cup extra virgin olive oil<br />
1 romaine lettuce heart, leaves separated, washed, and dried<br />
PREPARATION:<br />
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain<br />
through a cheesecloth-lined strainer and press the bulgur against the strainer to squeeze out excess water.<br />
- Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions, and salt.<br />
- Leave at room temperature or in the refrigerator for two to three hours so that the bulgur can continue to<br />
absorb liquid and swell.<br />
-Add the olive oil, toss together, taste, and adjust seasonings. Serve with lettuce leaves.<br />
Tip* This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon<br />
juice.<br />
References:<br />
1. Herbs. Better health channel. https://www.betterhealth.vic.gov.au/health/healthyliving/herbs Reviewed December 15, 2021. Accessed January 30, 2022<br />
2. Yatoo MI, Gopalakrishnan A, Saxena A, et al. Anti-inflammatory drugs and herbs with special emphasis on herbal medicines for countering inflammatory diseases and<br />
disorders - a review. Recent Pat Inflamm Allergy Drug Discov. 2018;12(1):39-58. https://doi.org/10.2174/1872213X12666180115153635<br />
3. Jungbauer A, Medjakovic S. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome. Maturitas. 2012;71(3):227-<br />
239. https://doi.org/10.1016/j.maturitas.2011.12.009<br />
4. Shulman MR. Lebanese tabbouleh. NYT Cooking. https://cooking.nytimes.com/recipes/1012585-lebanese-tabbouleh Accessed January 30, 2022<br />
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