Celebrating National Nutrition Month, St. Patrick’s Day with ‘greens’ Published March 16, 2006 By Staff Sgt. Alonzo Cromwell Cannon Health and Wellness Center CANNON AIR FORCE BASE, N.M. -- Top of the mornin’ to ye! March is National Nutrition Month, which promotes the importance of healthy eating and good nutrition. As St. Patrick’s Day arrives, people should take a look at putting some “green” in their diet. Not everyone knows the benefits of adding vegetables, the nutritional powerhouses, to their meal plans. Health professionals have long encouraged putting more antioxidants into meal plans. Antioxidants help slow the degeneration of body cells. A meal plan high in plant foods can boost the body’s efficiency in producing antioxidants. The foods with the highest amounts of antioxidants are vegetables and fruits that are dark and vivid in color. These bright-colored vegetables raise immunity and energy levels in the body. Consider adding these healthy “green” food items to a salad or lunch plate gain the maximum benefit: — Spinach — Brussels sprouts — Peas — Romaine lettuce — Green peppers — Avocados — Lima beans — Alfalfa sprouts — Broccoli — “Greens” (who can forget that?) The Cannon Health and Wellness Center (HAWC) is sponsoring a nutrition booth and offering a fun commissary tour from 10 a.m. to 2 p.m. today at the base exchange common area. For any questions concerning good health, contact the HAWC at 784-1004. Healthy St. Patrick’s Day Recipes Broccoli Loaf 2 c. broccoli (frozen) 1/4 tsp. onion powder 3 egg whites 1/4 tsp. pepper 4 quartered tomatoes 1/4 tsp. nutmeg 1 onion, sliced 1/4 tsp. allspice 1 c. salt free cracker crumbs Cook broccoli according to package directions. Drain broccoli and blend with all ingredients in blender. Bake, uncovered, in 81/2 x 81/2 inch casserole dish sprayed with non stick spray. Bake 30 minutes in 350º oven. Serves 4 Minestrone 4 c. beef stock 1 clove garlic, mashed 1 c. shredded cabbage 1 large onion, sliced 1/2 c. julienne cut green beans 4 tomatoes, diced 1/2 c. julienne cut celery 1 Tbsp. parsley 1/2 c. broken macaroni 1/8 tsp. thyme 1/2 tsp. pepper Boil ingredients, except macaroni, for 45 minutes on low heat. Add macaroni and cook 15 minutes longer. Serve warm in individual soup bowls. Serves 6