Page 21 - Florida Sentinel 6-1-18

Recipes
Drinking water isn't the only way to hydrate. Approximately 20 percent of your water intake actually comes from eating food.
Up your water intake this season with these delicious recipes that are rich in H2O. Fruit and vegetables have the highest water content—as much as 90 percent or more—compared to most foods. One of the easiest ways to reap their abundant hy-
dration and overall nutrition is to juice them.
For example, one cup of carrot or celery juice provides the same nutrients found in
five cups of those same vegetables chopped up.
Ingredients:
2 cups watermelon 2 cups cherries
1 Orange
Strawberry Chicken Argula Salad
Sodium and potassium are the 2 primary electrolytes in your body. Keeping them in balance is key to hydra- tion. Strawberries and Argula are 90% water. So eat
up. You get the sodium from the chicken.
Ingredients:
3 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 cups halved
strawberries
4 cups baby arugula
1/2 small red onion, very thinly sliced
1.5 ounces feta cheese, crumbled (about 1/3 cup) optional
Watermelon- Cherry Juice
How To Make It:s: Blend with fil- tered water until smooth. Super hydrating and refreshing.
Lemon Water And Rose- mary Lemonade
If you find plain water boring, add lemon to it. The citrus not only enhances flavor, it also pro- vides potassium, which aids in hydration.
This lemonade takes basic lemon-water up a level with the addition of fresh rosemary and a honey-based simple syrup. Honey is an excellent pre-workout energy source that doesn't induce
hypoglycemia.
How to Make It: Step 1: Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally.
Step 2: Heat a grill pan over medium-high heat. Remove chicken from marinade; discard mari- nade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.
Step 3: Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 tea- spoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat. Add arugula and onion to strawberry mixture; toss gently to combine.
Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.
Radish Tartines
How To Make It: Preheat oven to 400 degrees F. Toast bread slices, cut side down, on a bak- ing pan until lightly crisp, about 8 minutes. Transfer pan to a wire rack and cool for about 1 minute. Spread 1 tablespoon butter onto each slice. Top with a single layer of radishes. Sprin- kle with salt and pepper.
Radishes get their crunch from
a high water content —- nearly 95%.
They are loaded with antioxidants and photochemical that help block the body from cancer.
Cook instead of potatoes.
Ingredients:
1 French baguette
6 tbsp. salted butter 16 radishes (preferably
French breakfast)
Sea salt
Freshly ground pep- per
FRIDAY, JUNE 1, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B