“If I could hear Christ praying for me in the next room, I would not ...

FOOD (ideas from “Martha Stewart Living” & “Whole Living” magazines)
STRAWBERRIES
Strawberries are one of the season’s most delicious fruit, and they pack more
vitamin C than any other berry. Make the most of these nutritional jewels by swapping
them in for jam on a sandwich to dispense with the added sugar and calories. Slice
some onto whole wheat toast spread with peanut butter or almond butter, or serve
them over whole grain pancakes, for satisfying sweetness.
Turkey-Strawberry-Spinach Salad
1 lb. asparagus spears
½ cup bottled poppy seed salad dressing or
Italian salad dressing
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
8 cups fresh baby spinach, torn fresh
spinach or assosrted greens
2 cups sliced fresh strawberries and/or
whole blueberries
¾ to 1 pound cooked turkey or chicken, cut
into ½ inch cubes
¼ cup pecan halves, toasted
CARROTS
Snap off and discard woody bases
from asparagus. (If desired, scrape off
scales.) Cut into 1 inch pieces. Cook
asparagus, covered, in a small amount of
boiling lightly salted water for 3 to 5
minutes or until crisp tender. Drain
asparagus. Rinse with cold water. Let stand
in cold water until cool; drain.
Meanwhile, for dressing, in a small
bowl stir together poppy seed dressing,
orange peel, and orange juice, set aside.
In a salad bowl combine asparagus,
spinach, berries, and turkey. Place on salad
plates. Top with toasted pecans .Drizzle
with dressing.
Makes 4 to 6 main dish servings.
Carrots contain more carotenoids, the cancer fighting antioxidants that give them
their orange pigment, than any other vegetable. The body converts them into vitamin
A, essential for healthy skin and eyes and a strong immune system. Plus, one cup of
carrots packs in more fiber than a slice of whole grain bread.