Official Kids Mag

Name: Kids Mag 4 x 2" Customer Name: ENHANCED HEALTHCARE-OZARKS Ad Number: 052922NWR3971 Partners in Healthy Lifestyles through Healthy Eating 5102 W. Pauline Whitaker Parkway | Suite 124 | Rogers 479-662-0891 | www.enhanced-healthcare.org By Karen Rice Official Kids Mag It's the perfect time to celebrate, since so many summer fruits and vegetables are in season now! Peaches, berries, melons, tomatoes and more are at their peak of flavor and freshness! So "pick" some up, from the market or your backyard garden and enjoy the colors, the flavors and all the good-for-you nutrients, fiber, vitamins and minerals packed into every crunchy and juicy bite! Our friends at Enhanced Healthcare remind us that gobbling up five servings of fruits and veggies a day is a great way to stay healthy! A serving equals about a half a cup. You'll be eating all the colors of the rainbow! Here are some fruit and veggie fun facts! 1. bananas are old! and today's bananas are clones! Horticulturists believe that the banana was the first fruit on earth. But a disease called The Panama Disease almost wiped out all the banana plants in the 1950s. The bananas we eat today are actually all cloned from a single banana plant in southeast Asia — meaning that every single banana is exactly the same! 2. Watermelons can keep you hydrated, and you probably won't have to spit out the seeds! They're thick-skinned and 92% water. Explorers would carry watermelons around so they had something to drink that would keep them from getting dehydrated. Nearly 85% of all watermelons in the U.S. are now seedless. Japanese scientists first developed seedless watermelons in 1939. Japanese farmers now grow square watermelons so they are easier to stack and store. ingredients • 1 cup lettuce or other leafy greens like kale or spinach • 1 apple • 1 cucumber • ½ cup diced, roasted sweet potatoes • ¼ cup dried cranberries or raisins • ½ cup olive oil + 1 Tbsp • 2 Tbsp balsamic vinegar • 1 Tbsp honey • ¼ cup Dijon mustard • 1/8 tsp salt • ½ tsp pepper • ¼ tsp garlic powder • Toothpicks instructions 1. Preheat the oven to 400 º F 2. Dice sweet potatoes into bite size chunks. 3. Drizzle sweet potatoes with 1 Tbsp oil and spread out on baking sheet. 4. Bake for 20 minutes or until starting to brown. 5. Dice apples and cucumbers into bite sized pieces. 6. Cut lettuce leaves in half. 7. In a jar add ½ cup olive oil, balsamic vinegar, honey, Dijon mustard, salt, pepper, and garlic powder. Shake or stir to combine. 8. Fold or roll lettuce and add to your toothpick. 9. Add apple, cucumber, sweet potato, and dried cranberry or raisin to each of the toothpicks. 10. Lay on the tray and drizzle kabobs with dressing or serve dressing on the side to dip the kabobs in. salad Kabobs Get creative and add different fruits or veggies! Prep Time: 15 mins Cook Time: 20 min Serves: 4 June is National Fresh Fruit and Vegetable Month! 3. the healthiest veggie? the winner is….brussels sprouts! They're packed with vitamins and minerals, and have almost no calories, no fat, and no cholesterol. Don't like brussels sprouts? Blame the French! Brussels sprouts first came to the U.S. in the 1800s, when the French brought them to Louisiana. 4. broccoli contains more protein than steak! And, you can even eat it raw!! California grows almost all of the broccoli sold in the United States. 5. unusual vegetable alert: yard-long beans! Although the name indicates these green beans will grow to a yard long, they don't get quite that big…but they can easily grow a foot or two. They are also called Asparagus Beans, Chinese Long Beans or Snake Beans. You can often find them at your local farmers market. Eat them like green beans! Here is a recipe featuring fresh fruits and veggies from our friends at Apple Seeds Teaching Farm in Fayetteville. A yummy way to get your "5 a day!" 6 • JuNe 2022 • www.OfficialKidsMag.com

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