Winners Announced from the American Heart Association and Fresh Avocados – Love One Today® Recipe Contest

Zesty Avocado and Wild Blueberry Smoothie Bowl

The American Heart Association and Fresh Avocados – Love One Today® have selected a first, second and third place winner in each of the three categories of their Take Avocado to Heart recipe contest. Each winner is taking home a monetary prize of up to $1,000 and will have their winning recipe published on the American Heart Association’s online Recipe Hub as well as promoted on social media.

For the Appetizer category, first place has been awarded to Melissa Lanes from Raleigh, NC for Velvety Avocado Pesto Dip, a creamy avocado dip with flavorful accents of basil and pine nuts!

“As a dietetic intern training to be a registered dietician, I love to cook and make healthier versions of recipes,” said Lanes. “I recently began adding avocados to my cooking and I love them, I eat them a couple of times per week.”

The second place winner for Appetizers goes to Hidemi Wash from Centreville, VA with Avocado Ginger Lemon Vichyssoise, a traditional French chilled soup recipe with a nice twist which includes avocado and tofu. Selected for third place is a unique avocado appetizer recipe using jicama, the Oaxacan Avocado Appetizer by Roxanne Chan from Albany, CA.

The winner of the Entrée category is Amy Angelo from Pennsville, NJ for Rockfish Fajita Stuffed Tomatoes, a family friendly seafood meal!

“I like to cook using not too much salt so I use avocados as a way of adding extra flavor to my recipes,” said Angelo.

Second place winner is Emily Irvin, RD from Oxford, MS with the Avo-Fredo Zoodles, a fresh and lower carbohydrate alternative to pasta using zucchini noodles, and third place goes to Charlotte Martin, RD from Baltimore, MD with the Southwestern Avocado Bell Pepper Quiche Cups, quiche with a new twist to shake up your morning routine.

Lastly, the winner of the Desserts and Smoothies category has been awarded to Merry Graham from Newhall, CA for the fruity and delicious Zesty Avocado and Wild Blueberry Smoothie Bowl recipe.

“I love the challenge of creating healthy recipes for my family,” said Graham. “Avocado is a fruit that is part of our diet almost every day because it’s a healthy ingredient to make great sauces.”

Second place prize goes to Julie Andrews, RD from Beaver Dam, WI with the delicious chocolaty Avocado Dark Chocolate Glazed Donuts. Selected for third place is a delicious pudding dessert with creamy avocado, the Chocolate Avocado Chia Pudding from Doreen Brane from Broadview Heights, OH.

“Fresh avocados are a staple in any heart-healthy diet and a great way to bring more “good,” monounsaturated and polyunsaturated fats into the diet. Good fats do not raise LDL cholesterol levels and can help the body with the absorption of nutrients,” said television cooking host and American Heart Association spokesman Chef Hamlet Garcia, AHA spokesperson.

The avocado recipe contest was created in support of the American Heart Association’s Healthy For Good movement, helping to motivate, inspire and educate American consumers to live healthier lives. All finalist and winning recipes follow the American Heart Association’s nutrition criteria and can be found at http://www.heart.org/avocadorecipecontest.

Source: American Heart Association

Moist Chocolate Cakes Infused with Lentil

Ingredients

1/2 cup dried red lentils Pinch of salt
1/3 cup unsalted butter or coconut oil
3 oz chopped dark chocolate
1/3 cup natural (non-Dutch processed) cocoa powder
1 tsp instant espresso powder (optional)
2 cups whole wheat pastry flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large organic eggs, at room temperature
3/4 cup milk, at room temperature
1/4 cup coconut, turbinado, or demerara sugar
1/4 cup maple syrup
2 tsp vanilla extract

Sauce

1 cup pure pumpkin puree
1/3 cup 2% evaporated milk
2 Tbsp maple syrup
1/2 tsp cinnamon

Method

  1. Place lentils, a pinch of salt, and 1-1/2 cups water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
  2. Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
  3. Preheat oven to 350ºF (180ºC).
  4. In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil puree, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
  5. Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
  6. To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
  7. To serve, spread some pumpkin sauce on serving plate and top with a cake.

Makes 12 servings.

Source: Alive magazine

In Picture: Dishes of the New Top 10 of the World’s Best Restaurant

Eleven Madison Park

Osteria Francescana

El Celler de Can Roca

Mirazur

Central

Asador Etxebarri

Gaggan

Maido

Mugaritz

Steirereck

Eleven Madison Park in New York is the World’s Best Restaurant 2017

Richard Vines wrote . . . . . . .

Eleven Madison Park in New York triumphed Wednesday in the World’s 50 Best Restaurants awards, becoming the first U.S. establishment to win the top spot since 2004.

Chef Daniel Humm’s contemporary American restaurant toppled Italy’s Osteria Francescana, which came in second after winning the title for the first time last year. Spanish restaurant El Celler de Can Roca came in third.

The winners were announced in a ceremony at the Royal Exhibition Building in Melbourne. The list is decided by a panel of more than 1,000 chefs, food writers and other experts from 26 geographical regions.

Humm and co-owner Will Guidara serve a seasonal tasting menu that features dishes such as sea urchin custard with baby squid, bay scallop and apple; and pear poached with honey and acorn. The latest menu costs $295 plus tax for eleven courses.

“I never in my wildest dreams thought that I could find myself in this position,” Humm said shortly after winning. “Cuisine has given me everything: I left school at 14 and pursued a craft that no one believed in at the time. Everything I have learned has been from food: languages, culture. I have traveled the world and met Will, who is my best friend as well as my business partner. It is unbelievable.”

The awards started in 2002, the product of a brainstorming session in a pub about how to promote U.K.-based Restaurant magazine. That first year, the list was compiled informally by calling around to the magazine editors’ friends in the hospitality industry.

They only realized what they had on their hands when chefs started contacting them to ask about an awards ceremony—which they hadn’t planned. The list’s popularity quickly grew, and it became a global phenomenon.

When Copenhagen restaurant Noma first won in 2010, 100,000 people tried to book online the following day. And after El Celler de Can Roca’s 2013 victory, its website received 12 million hits. Three extra employees were hired to turn turn down requests for tables, and the waiting list grew to one year, according to chef Joan Roca.

This is the first time that a U.S. restaurant has won since chef Thomas Keller’s French Laundry in Yountville, California, took the title in 2003 and 2004. All the subsequent winners have been European.

The World’s 50 Best is published by William Reed Business Media.

The second half of the list — restaurants 51 to 100 — was posted earlier online.


The Top 10

(Last year’s place in parentheses)

  1. Eleven Madison Park, New York, USA (3)
  2. Osteria Francescana, Modena, Italy (1)
  3. El Celler de Can Roca, Girona, Spain (2)
  4. Mirazur, Menton, France (6)
  5. Central, Lima, Peru (4)
  6. Asador Etxebarri, Axpe, Spain (10)
  7. Gaggan, Bangkok, Thailand (23)
  8. Maido, Lima, Peru (13)
  9. Mugaritz, San Sebastian, Spain (7)
  10. Steirereck, Vienna, Austria (9)

Source: Bloomberg


Read more about The World’s 50 Best Restaurants . . . . .

Larger Doses of Vitamin C may Lead to a Greater Reduction in Common Cold Duration

The relationship between vitamin C dosage and its effects on the duration of the common cold symptoms may extend to 6-8 grams per day according to a statistical analysis published in Nutrients.

Dozens of animal studies using different animal species have found that vitamin C significantly prevents and alleviates infections caused by diverse bacteria, viruses, and protozoa. Given the universal nature of the effect of vitamin C against various infections in different animal species, it also seems evident that vitamin C influences the susceptibility to, and the severity of infections in humans. However, the practical importance of vitamin C in human infections is not known.

The common cold is the most extensively studied infection regarding the effects of vitamin C. The majority of controlled trials have used a modest dosage of only 1 g per day of vitamin C. The pooled effect of all published studies has shown a statistically highly significant difference between the vitamin C and placebo groups, which indicates a genuine biological effect. However, the optimal doses and the maximal effects of vitamin C on the common cold are unknown. The trials that used doses higher than 1 g per day usually found greater effects than trials with exactly 1 g per day, which suggests a dose dependent effect. Nevertheless, definitive conclusions cannot be made from such a comparison because of numerous confounding differences between the trials. The most valid examination of dose-response is therefore within a single trial that has randomly selected trial groups with different vitamin C doses, so that exposure to viruses is similar and the outcome definition is identical in the study groups.

Dr. Harri Hemilä from the University of Helsinki, Finland, analyzed the findings of two randomized trials each of which investigated the effects of two vitamin C doses on the duration of the common cold. The first trial administered 3 g/day vitamin C to two study groups, 6 g/day to a third group, and the fourth group was administered a placebo. Compared with the placebo group the 6 g/day dose shortened colds by 17%, twice as much as the 3 g/day doses did. The second trial administered 4 g/day and 8 g/day vitamin C, and placebo to different groups, but only on the first day of the cold. Compared with the placebo group, the 8 g/day dose shortened colds by 19%, twice as much as the 4 g/day dose did. Both studies revealed a significant dose-response relationship between the vitamin C dosage and the duration of the common cold. The dose-response relationship in these two trials was also quite linear up to the levels of 6-8 g/day, thus it is possible that even higher doses may lead to still greater reductions in the duration of common cold. Dr. Hemilä notes that there have been proposals that vitamin C doses should be over 15 g/day for the best treatment of colds, but the highest doses that have so far been investigated in randomized trials have been much lower.

Dr. Hemilä concludes that “given the consistent effect of vitamin C on the duration of colds, and its safety and low cost, it would be worthwhile for individual common cold patients to test whether therapeutic 8 g/day vitamin C is beneficial for them. Self-dosing of vitamin C must be started as soon as possible after the onset of common cold symptoms to be most effective.” Dr Hemilä also states that further therapeutic trials should be carried out to investigate the dose-response relation in the region of over 8 g/day of vitamin C.

Source: Medical News Today


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