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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, December, 19, 2017
Fresh Fruit Flavors
(Family Features)
When it comes to fresh fruit, watermelon is a top pick in many households.
It’s available year-round and makes for a nutritious snack, but its great taste is the
reason most people buy watermelon, according to research from the National Water-
melon Promotion Board.
Not only is watermelon a tasty snack by itself, it’s a great complement to other
flavors, making it easy to create flavorful pairings. This sweet take on pizza com-
bines watermelon with a host of other good-for-you ingredients for a delicious treat.
Healthy enough for breakfast and sweet enough for dessert, this pizza can make its
way into your weekly meal rotation.
For another nutritious option, consider this Buddha bowl featuring watermelon,
which contains higher levels of lycopene, an antioxidant, than any other fresh fruit
or vegetable. Watermelon is also an excellent source of vitamin C, and it provides vi-
tamin B6 and potassium. It’s the perfect sweet addition to balance the savory flavors
of this traditional plant-based Buddha bowl.
Each of these recipes leaves plenty of room for personalization; experiment with
your favorite flavors to make each dish your own. Also remember that watermelon
travels well, so these recipes make for ideal take-along snacks when you’re on the go.
Find more fresh, fruity recipes to enjoy any time of year at watermelon.org.
Watermelon Buddha Bowl
Citrusy Tahini Dressing:
3
1/3
1/4
1
1
1/2
To arrange Buddha Bowls: Separate watermelon, cucumbers, cherries, avocados and
rice in four bowls. Sprinkle with toasted almonds and drizzle with dressing. Serve
immediately.
Sweet Watermelon Pizza
Greek yogurt
Watermelon, cut to 1-inch thick
round slice
Shredded coconut
Mint
Berries, such as blueberries, strawber-
ries or blackberries
Slivered almonds
tablespoons tahini (ground sesame seed paste)
cup fresh-squeezed orange juice
cup rice vinegar
teaspoon soy sauce
teaspoon freshly grated ginger
teaspoon salt
Spread yogurt to cover fleshy part of
watermelon, leaving room to hold
rind. Sprinkle with coconut, mint,
berries and almonds, or other top-
pings, as desired.
Buddha Bowls:
2
4
1
2
2
1
Citrusy
Tahini
Dressing
To make
Citrusy
Tahini Dress-
ing: In bowl,
whisk tahini,
orange juice,
rice vinegar,
soy sauce,
ginger and
salt. If dress-
ing seems
thick, add
more orange
juice or water to reach desired consistency.
cups seedless watermelon, cubed
mini cucumbers, thinly sliced
cup sweet cherries, pitted and halved
avocados, sliced
cups cooked black rice
cup sliced, toasted almonds
#14090
Source: National Watermelon Promotion Board
Help Fight Inflammation with Food
(Family Features)
O
n top of being tasty, certain foods contain
specific nutrients and natural compounds
that may help fight inflammation, a condition
linked to arthritis and gout. With that in mind, try
heading to the fridge or pantry the next time you
feel joint pain, swelling or stiff knees.
Colorful fruits and vegetables, including ruby red
tart cherries and dark leafy greens like spinach and
kale, are among the most powerful anti-inflamma-
tory foods, along with oily fish (salmon, sardines
and scallops), nuts, seeds and whole grains. Ingre-
dients such as ginger, turmeric and olive oil may
also help combat inflammation.
For an inflammation-fighting boost, Montmoren-
cy tart cherries contain the “highest anti-inflam-
matory content of any food,” according to research
conducted at Oregon Health & Science University.
Results show that cherry intake can help reduce
blood levels of gout-causing uric acid and reduce
the painful symptoms of osteoarthritis. Research
also shows that Montmorency tart cherry juice
can reduce post-exercise inflammation and muscle
pain.
“For decades, people with arthritis and gout have
consumed tart cherry juice for pain relief. Now
there’s scientific evidence to back up this popular
folklore remedy,” said registered dietitian Michelle
Babb, author of “Anti-Inflammatory Eating Made
Easy.” “Since Montmorency tart cherries are one of
the richest sources of anthocyanins, a potent type
of flavonoid, they can offer a natural way to help
ease the pain related to arthritis and gout.”
1/4
cup sunflower seeds
2
tablespoons buck-
wheat groats
2
tablespoons pepitas
1/4
cup extra-virgin
olive oil
2
tablespoons honey
1
tablespoon spicy
brown mustard
salt
pepper
1/4
cup dried Montmo-
rency tart cherries
Dressing:
1
shallot, minced
3
tablespoons ex-
tra-virgin olive oil
2
tablespoons dried
Montmorency tart cherries
2
tablespoons Mont-
morency tart cherry juice
1
tablespoon spicy
brown mustard
2
teaspoons apple
cider vinegar
1
teaspoon honey
salt
pepper
Salad:
10
1
1
1/2
8
ounces baby kale
grilled ear of corn, kernels sliced off
cup sprouts (alfalfa or microgreens)
tablespoon butter
ounces bay scallops, patted dry
To help fight inflammation with food, try this
recipe for Bay Scallop, Baby Kale and Corn Salad
with Tart Cherry Granola, which is packed with
anti-inflammatory ingredients. Learn more about
the research on Montmorency tart cherries and in-
flammation, and find more recipes, at choosecher-
ries.com.
To make savory granola: Heat oven to 350 F. Line
baking sheet with parchment paper or baking mat.
Bay Scallop, Baby Kale and Corn Salad with Tart
Cherry Granola
Pour wet ingredients into large bowl and toss until
well combined.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 1 salad
Spread mixture onto baking sheet in single layer
and bake 18-20 minutes, tossing once halfway
through, until granola starts to turn golden brown
and crispy around edges.
Savory Granola:
1/3
cup oats
1/3
cup chopped walnuts
Remove from oven, add cherries, toss to combine,
spread into single layer and let cool.
In large bowl, combine oats, walnuts, sunflower
seeds, buckwheat groats and pepitas. In small
bowl, whisk together olive oil, honey, mustard, salt
and pepper.
To make dressing: In food processor, process
shallot, olive oil, cherries, cherry juice, mustard,
vinegar, honey, salt and pepper until smooth.
To make salad: Place kale, corn kernels and
sprouts in large bowl; set aside.
In large skillet over medium-high heat, melt butter.
Once hot, add scallops and cook until golden and
starting to caramelize on one side. Flip and repeat
on other side.
Add scallops to large salad bowl. Pour dressing
over top and toss until well combined.
Break up granola into small pieces and add to sal-
ad bowl. Toss lightly before serving.
#14071
Source: Cherry Marketing Institute