Focus on healthier, red foods for Valentine’s Day
By Corinne Powell February 11, 2013 3:46PM
Updated: March 14, 2013 6:03AM
See “red” on Valentine’s Day and throughout the year. Red fruits and vegetables contain many health-promoting phytochemicals including lycopene and anthocyanins.
This color group may help promote:
• A lower risk of some cancers
• A healthy heart
• Memory health
• Urinary tract health
Red fruits and vegetables include: Tomatoes, spaghetti sauce, pizza sauce, tomato juice, red peppers, red onions, beets, red cabbage, kidney beans, apples, pink grapefruit, red grapes, strawberries, cherries, watermelon, raspberries, cranberries and pomegranates.
Some “red” ideas for Valentine’s Day (or any day!) include:
• Heart-shaped pizza. Shape pizza dough into a heart. Or, use a heart-shaped cookie cutter to make individual hearts from pizza dough. Spread with your favorite tomato pizza sauce. Add your choice of toppings.
• Pasta with tomato sauce. For added fun, serve heart-shaped pasta — check with stores offering specialty pasta shapes or order some online. Check delivery time if you order online.
• Add a few of those tiny red hot cinnamon heart candies to a popcorn snack.
• Tossed salad with such red additions as red bell peppers, cherry or grape tomatoes.
• Make a polka-dotted open-faced peanut butter sandwich. Cut bread into a heart shape, spread with peanut butter and dot with dried cranberries. Or, make a smiley face with the dried cranberries. Another idea would be to purchase some heart-shaped crackers, if available at your local store; substitute for the bread.
• Coleslaw made with red cabbage
• Coleslaw made with red foods such as red peppers, red onions and apples
• Cranberry sauce — use that bag of cranberries in your freezer that you bought when they were on sale
• Oatmeal topped with a heart shape, made with dried cranberries or dried cherries
• Raspberry smoothie: Put 3/4 to 1 cup vanilla-flavored yogurt in a blender. Add a few tablespoons of frozen raspberries at a time; blend until desired consistency. If desired, after mixing, blend in 1 or more teaspoons of sugar or no-calorie sweetener, to taste.
• Pink/red grapefruit half topped with a sprinkle of brown sugar
• Red grapes as a side dish to a sandwich for noontime nibbling
Dark Chocolate Fondue
MAKES ABOUT 12 SERVINGS (2 tablespoons each)
2 cups fat-free milk
½ cup powdered sugar, sifted
2 tablespoons all-purpose flour
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 tablespoon strongly brewed coffee
5 ounces dark chocolate (60 percent cocoa), chopped (about 1 cup)
Combine first six ingredients in a medium saucepan. Bring to a simmer over medium heat; cook 5 minutes, stirring constantly. Reduce heat to low and cook 2 more minutes or until mixture is smooth.
Place the chocolate in a medium bowl; pour the milk mixture over the chocolate and stir until smooth. Transfer chocolate mixture to a fondue pot and keep warm over a low flame.
Serve with stemmed strawberries and cherries, raspberries, bananas, pineapple chunks, and angel food cake.
Calories 110 (calories from fat 45), total fat 5g (2.5 g sat, 0 g trans), sodium 25 mg, carbohydrate 18, fiber 1 g and protein 3 g.