Page 7 - ROOT - May-June-2024
P. 7

From the Kitchen: ORZO SALAD

                                             INGREDIENTS:                         DIRECTIONS:
                                             • 1 lb. orzo                         Cook and cool the orzo according to the
                                             • 1 cup fresh mint                   directions on the box.
                                             • 1 cup fresh basil                  To make the pesto, combine the mint,
                                             • ½ cup sunflower seeds, toasted     basil, sunflower seeds, garlic cloves, red
                                             • 2 garlic cloves                    pepper flakes, lemon juice, lemon zest, and
                                                                                  salt in a food processor. While the mixture
                                             • 1 tsp. red pepper flakes
                                                                                  is blending, slowly pour in the olive oil to
                                             • Juice and zest from 1 lemon
                                                                                  create a chunky mixture, approximately
                                             • ½ tsp. kosher salt                 2 minutes.
                                             • ½ cup extra virgin olive oil       Add the orzo, sun-dried tomatoes, and red
                                             • ½ cup sun-dried tomatoes           onions to the mixture and combine.
                                             • 1 small red onion, sliced          Garnish with the parmesan cheese and
                                             • ¼ cup Parmesan cheese, shaved      serve cold.
                                                                                  Recipe created by Keith Long,
                                                                                  Director of Culinary Innovation,
                                                  Nutrition Information, 8 oz. portion:    Brock & Company, Inc.
                                              Calories 410, Total Fat 20g, Saturated Fat 3.5g,
                                                Unsaturated Fat 16.5g, Cholesterol <5mg,
                                                  Sodium 240mg, Carbohydrates 49g,
                                                    Fiber 5g, Sugar 4g, Protein 11g














        FOCUS ON WELLNESS:

        CAFFEINE AWARENESS

        As much as we may love the boost we get from   Drinking a lot of caffeine every day can create
        caffeine drinks, it isn’t always the best for us.   dependency. When you try to break the caffeine
        Caffeine increases brain functions, like mood,   habit, you can experience withdrawal symptoms
        reaction time, attention, learning, and general   like fatigue, crankiness, sweating, muscle pain,
        mental function, because it is a stimulant. It can   headache, and anxiety. Gradually decreasing
        be pretty helpful in making you more focused,   your  caffeine  intake  rather  than  going  cold
        but consuming too much of the chemical can   turkey will alleviate these withdrawal symptoms.
        cause physical and mental problems.  Coffee isn’t the only source of caffeine.
        Caffeine can instill anxiety and cause sleep issues.   Mushroom coffee, all kinds of teas (green and
        Too much of it can also lead to dehydration,   black), matcha, chai, yerba mate, and kombucha
        headaches, rapid  heartbeat,  anxiety,  irritability,   all have caffeine. If you can’t completely cut out
        and sleeplessness. Research recommends adults   these drinks, you can drink less per day.
        consume no more than 400mg of caffeine each   Source:
        day. Because the stimulant affects everyone   https://www.betterhealth.vic.gov.au/health/
        differently, your limit may be lower.   healthyliving/caffeine
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