March 2006

Visit LoveYourRaisins.com
In This Edition
California Raisins – The FUNdamental Fruit
California Raisins in Every Food Group
Chef of the Month – Roland Passot
Recipe of the Month – Maui Onions Stuffed with Curried Raisin Couscous
Health and Nutrition
Make smart choices from every food group everyday.

  • Emphasize fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products.
  • Include lean meats, poultry, fish, beans, eggs, and nuts.
  • Limit saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

Find your balance between food and physical activity.

  • Be physically active for at least 30 minutes most days.
  • Increase activity to about 60 minutes a day to prevent weight gain.
  • Children and teenagers should be physically active for 60 minutes everyday.

Get the most nutrition from your calories.

  • There is a right number of calories for you to eat each day.
  • Go to www.healthierus.gov/
    dietaryguidelines
    to calculate your number.
  • Choose the most nutritionally rich foods from each food group

California Raisins – The FUNdamental Fruit

The FUNdamentals – Tracking Your Nutrient Needs with California Raisins
The USDA MyPyramid at www.mypyramid.gov can help you choose foods in amounts that are right for you depending on your age, sex, and level of physical activity.
For a 2,000-calorie diet, you are encouraged to

  • Consume 2 cups of fruit and 2 1/2 cups vegetables everyday
  • Choose a variety of fruits and vegetables from all 5 vegetable groups everyday
  • Consume 3 or more ounce-equivalents of whole-grain products everyday
  • Consume 3 cups of fat-free or low-fat milk or equivalent milk products everyday

Dietary Approaches to Stop Hypertension, the DASH Diet, recommends 8 to 10 servings of fruits and vegetables along with low-fat diary foods and whole grains to help reduce and prevent hypertension.

California Raisins in Every Food Group

Each serving of raisins (1/4 cup or 40 grams) provides important antioxidants, fiber, and potassium. California raisins add this nutrition, along with flavor and texture to preparations in many of the food groups.

Grains
From Toasted Couscous with Almonds and Raisins to this Picnic Rice Salad to a Power Lunch Pasta and Muesli California Raisin Bread, California raisins are here to add iron and fiber, contribute antioxidants, and keep fat, cholesterol and sodium low!

Vegetables
Here’s a hearty East Indian stew fortified with California raisin goodness. Serve this Spicy Vegetable Stew with California Raisins to warm up any chilly March day. Our Chef of The Month Roland Passot out did himself with vegetables, grains and raisins in the Recipe of the Month, Maui Onions Stuffed with Curried Raisin Couscous. Don’t like onions? Stuff some fresh tomatoes, instead. And, just wait until you try his Sautéed Spinach with Pine Nuts and Golden Raisins!

Fruits
Winter pears, oranges, and California raisins are at their very best right now so toss up this Pear, Raisin and Gorgonzola Salad for a quick nutritious lunch. And for a high fiber, low fat and low sodium dessert tonight, try Orange and Raisin Bread Pudding.

Milk
Boost your calcium intake with a low calorie, low fat, low sodium Fruit Shake or a Frothy Yogurt Shake loaded with banana and 648 milligrams of potassium, too.

Meat and Beans
This Lomo De Cerdo with California Raisins is literally stuffed with good things to eat – carrots, onions, tomatoes, rosemary, bay leaf and California raisins, to name a few – and fiber and iron, too. Southeast Asian Golden Nugget Phad Thai and Vagabond Baked Beans can make that claim, as well.

Chef of the Month – Roland Passot

Commenting on the reopening of Roland Passot’s La Folie last year, Michael Bauer, San Francisco Chronicle Restaurant Critic, noted that “the most dramatic change was in Passot’s reinvigorated cooking.” Long admired by the late Julia Child for his refined California spin on traditional French cuisine, Passot was also credited with a “California sensibility” and some ” humor in his repertoire.” Reinforcing the notion that four-star food doesn’t have to be treated like a sacrament, Chef Passot saturates his menu with foie gras and accommodates the growing number of vegetarians with a Vegetable Lover’s Menu while sprinkling California raisins throughout his highly rated selections.

Recipe of the Month – Maui Onions Stuffed with Curried Raisin Couscous

Click here for the recipe.