Healthy Eating: Public Health Week

April 3-9 is National Public Health Week, sponsored by the American Public Health Association while April 7 is World Health Day. Join us in the cause to create the healthiest generation in one generation.

Since 1872 the American Public Health Association has been working to improve public health in the United States. It is the oldest, most diverse and largest organization of public health professionals in the world.

Be part of the movement by planning and preparing a healthy family meal with food from all five food groups. In honor of World Health Day, serve up a Mediterranean feast of Carrot Salad With California Dried Plum, Fava Bean Cake With Diced Red Peppers and Yogurt and Tabbouleh Salad.

Continue the health celebration all week long with Mediterranean Quinoa Salad, Lamb Cooked in Milk with Rice, Tandoori Chicken and Greek Yogurt Cheesecake with Ouzo Poached Figs.

“Family Meals Matter” features registered dietitian–approved recipes with foods from all the food groups to reflect Dairy Council of California’s nutrition philosophy to elevate the health of children and parents. For more information, nutrition tools and additional family meal recipes, please visit our website, HealthyEating.org. Healthy Eating Made Easier™

Carrot Salad With California Dried Plums, Ketchum Food Center for California Dried Plum Board

HEALTHY EATING SHOPPING LIST

(Includes ingredients to make at least four servings of each Featured Family Meal recipe)

CARROT SALAD WITH CALIFORNIA DRIED PLUMS
2 pounds thin Carrots, peeled
¼ cup freshly squeezed Lemon juice
2 tablespoons olive Oil
½ teaspoon hot Paprika
¼ teaspoon Cinnamon
¼ teaspoon ground Cumin
¼ teaspoon Salt
1 cup pitted California dried Plums
3 tablespoons chopped Cilantro
2 tablespoons toasted sesame Seed

FAVA BEAN CAKE WITH DICED RED PEPPERS AND YOGURT
2 cups canned Fava beans, drained and rinsed
1 large Egg
1 Onion, peeled and diced
1 teaspoon minced Garlic
1 tablespoon olive Oil, plus extra oil for frying
1 tablespoon fresh lemon Juice
3 tablespoons all-purpose Flour
2 tablespoons chopped Italian Parsley
1½ cups plain low-fat or regular Yogurt, for garnish
1 red Pepper, seeded and diced, for garnish

TABBOULEH SALAD
3 cups Bulgur (cracked wheat)
½ cup fresh Lemon juice
¼ cup olive Oil
1 bunch fresh Mint, chopped (about 1 cup)
2 bunches fresh Parsley, chopped (about 2 cups)
1 bunch green Onions, thinly sliced (about 1 cup)
2 medium Cucumbers, peeled if desired, diced into ½-inch cubes
2 medium Carrots, peeled and grated or chopped
3 large Tomatoes (about 1½ pounds total), cored and diced into ½-inch pieces
3 medium Garlic cloves, minced or crushed through a press (optional)
1 teaspoon Salt, or more to taste
Pepper to taste
Pita bread, cut into quarters, and/or romaine lettuce leaves