Assessment: Baked is Syracuse University’s first student-run meals journal with recipes, experiences, and every thing you must find out about the 'Cuse nutrition scene.
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Extra info for Baked Magazine - Spring 2016
These are best served warm—you may reheat briefly in the microwave to freshen them. If you prefer a spicier snack, increase the amount of crushed red pepper. 5 g saturated fat, 7 g fiber, 4 g sugar, 4 mg sodium STAR NUTRIENTS: folate (53% DV), thiamin (13% DV), vitamin B6 (11% DV), iron (14% DV), magnesium (11% DV), potassium (10% DV) Choose foods as close to nature as possible. • 31 See photo on page 28 haricots verts, tomato, and almond salad ACTIVE PREPARATION TIME: 10 minutes • TOTAL PREPARATION TIME: 30 minutes It’s easy to see Mother Nature’s hand in this classic French green bean salad.
MAKES 4 SERVINGS (about 1 cup each) 1 teaspoon peanut oil 1 tablespoon miso paste (see Note) ¹∕³ cup (79 ml) water Juice of ½ lemon One 10-ounce (284 g) bunch collard greens, cleaned, trimmed, and coarsely chopped ¼ cup (35 g) raw cashews 1 tablespoon sliced dried seaweed 1. Combine the peanut oil, miso paste, water, and lemon juice in a large skillet over medium heat. Stir with a whisk until smooth and bubbly, about 2 minutes. 2. Add the collard greens, cover, and cook for about 4 minutes (without stirring), until the collards are barely tender but firm and bright green.
But the beta-glucan, a special fiber found in oats, is the real star of the nutrition party: just one daily serving has been linked with lowering blood cholesterol by up to 23 percent. Paired with savory flavors, almonds, and asparagus, this is a delicious way to get your daily oats! MAKES 4 SERVINGS (about 1¼ cups each) 1 tablespoon extra virgin olive oil ½ large onion, diced 2 medium garlic cloves, minced 1½ cups (105 g) sliced white mushrooms ½ teaspoon freshly ground black pepper 3 cups (711 ml) reduced sodium vegetable broth (see page 346) ½ cup (119 ml) white wine 1 cup (176 g) uncooked steel-cut oats One 12-ounce (340 g) bunch fresh asparagus, ends trimmed, chopped into 1½-inch pieces ¼ cup (23 g) toasted sliced almonds 2 tablespoons chopped fresh sage, or 1 teaspoon dried 1.