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This salad is great with a loaf of Crusty French Bread, and is high in B vitamins, vitamin C, magnesium, and trace minerals like copper, iron, manganese, and zinc. Whew! You probably feel better just making this salad!

Ingredients:

Vinaigrette:

1/3 cup red wine vinegar

1/4 cup olive oil

2 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon sugar

Salad:

1 pound farfalle (bow-tie pasta)

1 (6-ounce) bag pre-washed baby spinach, chopped

12 cherry tomatoes cut into quarters

1/2 red onion, thinly sliced

1 small cucumber, peeled, sliced one inch thick, then diced

1/4 cup fresh parsley, chopped

3 tablespoons chopped olives

2 tablespoons capers, rinsed

1/4 cup Feta cheese, crumbled

Directions:

1) Combine all vinaigrette ingredients, mix well, and set aside.

2) Cook pasta in a large pot according to directions on package, drain, and return pasta to pot.

3) Add spinach, tomatoes, onion, cucumber, parsley, olives, and capers. Mix to blend.

4) Pour red wine vinaigrette over pasta, stir gently.

5) Transfer pasta salad into a large pasta bowl. Sprinkle with Feta cheese. Cover and chill at least one hour or overnight. (You might need to drizzle with a little olive oil and red wine vinegar, if chilled overnight, since pasta will absorb vinaigrette.) Makes 8 servings, approximately 1 cup each.

Nutritional Analysis per serving: 326 Calories; 28 percent fat (10 grams); 2 grams saturated fat; 12 percent protein; 60 percent carbohydrate; 6 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.

[Mood Tip: Kale is the most nutrient-packed of all the vegetables. A half cup serving supplies your entire day’s need for beta carotene and ample amounts of other mood-boosting nutrients, such as vitamin C, potassium, calcium, and iron. ]

Roast the garlic ahead of time and this soup takes only about half an hour to prepare.

Ingredients:

1 head garlic

1 cup macaroni pasta or any small, tube-shaped pasta

1 tablespoon olive oil

2 large leeks

1 tablespoon fresh rosemary, diced

8 cups kale, washed and chopped

4 cups sweet potato, peeled and chopped into 1/2-inch pieces

7 cups fat-free chicken broth

1 tablespoon “Better Than Bouillon” Chicken Base (optional)

1 teaspoon dried basil

2 cans cannelleni beans, rinsed and drained

salt and pepper

Directions:

Heat oven to 425 degrees.

1) Wrap garlic head in tin foil and bake for 40 minutes, or until soft. Remove from oven and cool. Remove cloves from papery shell and set aside.

2) Cook pasta in salted water according to directions on package and cook al dente. Drain and set aside.

3) In a large, nonstick soup pan, heat oil over medium-high heat. Add leeks, rosemary, and roasted garlic cloves and saute, stirring constantly, until leeks are transparent, approximately 5 minutes. Add kale and sweet potato continue to stir for 5 minutes. Add chicken broth and basil, return to gentle boil, reduce heat, and simmer until potato is soft, but firm, approximately 15 minutes.

4) Add beans and pasta to soup, salt and pepper to taste, and heat through for 5 minutes. Serve hot. Makes 10 servings.

Nutritional Analysis per serving: 217 Calories; 13 percent fat (3.2 grams); < 1 gram saturated fat; 23 percent protein; 64 percent carbohydrate; 9.4 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.

[Food Tip: Risotto is Italy’s version of rice, and is as much a technique as it is a grain. Chefs refer to risotto as a dish that is built, not cooked.]

Creating a creamy risotto needn’t be intimidating. Commercially-prepared boxed risotto is a welcomed addition to the kitchen for the informed cook looking for a short cut! Feel free to add your favorite vegetable, herb, or seafood.

Ingredients:

1 (5.5-ounce) box risotto (garlic flavored works well)

2 cups mushrooms, chopped (Shiitake, oyster, or button)

1 tablespoon cooking sherry

2 tablespoons fat-free half & half

2 teaspoons fresh thyme or sage, minced

Directions:

1) Prepare risotto according to package instructions with the following additions: Add mushrooms to the risotto mixture after you add the water. Continue to cook and stir according to directions. Just before serving, remove cooked risotto mixture from heat and add sherry, half & half, and fresh thyme. Stir well to combine. Serve immediately. Makes 4 servings.

Nutritional Analysis per serving: 160 Calories; 3 percent fat (0.5 gram); 0 gram saturated fat; 12 percent protein; 86 percent carbohydrate; 1 gram fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.

Jeanette’s brother “The Chef” has declared this to be the ultimate use and taste for a fresh-picked vine ripened tomato.

Ingredients:

2 tablespoons fat-free or reduced-fat mayonnaise

4 thick slices sourdough bread, toasted

2 medium vine ripened tomatoes, cored and cut into 4 slices each

1/2 cup fresh basil leaves, rinsed, dry, remove stems (1/4 cup per sandwich)

1 teaspoon olive oil mixed with 1 teaspoon balsamic vinegar

salt and pepper to taste

Directions:

Spread 1 tablespoon mayonnaise on 2 slices toasted bread. Place 4 slices tomatoes on each slice of bread with mayonnaise. Top with 1/4 cup fresh basil leaves. Drizzle with olive oil/balsamic mixture. Season with salt and pepper. Top with remaining slices of toasted bread, cut in half, and serve. Makes 2 sandwiches.

Nutritional Analysis per sandwich: 199 Calories; 19 percent fat (4.2 grams); < 1 gram saturated fat; 12 percent protein; 69 percent carbohydrate; 3.7 grams fiber.

If you are looking for the highest quality Vitamin and Mineral Supplements personalized for you, please go to www.personanutrition.com and take their on-line questionnaire providing individualized vitamin and mineral recommendations. Persona is the only Science Based supplement provider on the web today! Take advantage of their knowledge and use it to your health’s benefit!

This information is not intended as a substitute for the advice provided by your physician or other healthcare professional or any information contained on or in any product label or packaging. Do not use the information from this article for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this article.