EASY RECIPE

Refreshing Soup

For a refreshing way to kick off a meal, try this Cantaloupe Soup recommended by Johns Hopkins Medicine.

• 2 cantaloupes
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ cup fat-free sour cream, plus 4 teaspoons for garnish

Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit from flesh. Refrigerate rinds to use as soup “bowls.” Put melon into blender with sour cream and spices. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend. Pour soup into melon bowls and swirl in a teaspoon of sour cream as a garnish.

Serves four. Each serving contains approximately 129 calories, 28 g carbohydrates, 3 g protein, less than 1 g fat, 111 mg sodium, and 3 g fiber.

STRAWBERRIES

A healthy treat

Fresh strawberries are a great snack, and they have great benefits.

• One serving of eight strawberries has only 50 calories and 8 grams of sugar.

• Filled with antioxidants, potassium and fiber, strawberries don’t stop there: A single serving has more vitamin C than an orange.

— Brandpoint

TIP OF THE WEEK

Make time for family

With our busy lifestyles, finding time to meet with our families to enjoy meals can be a major challenge.

Actress, host, food lover and mom Courtney Lopez and Eggland’s Best recommend that you make it a team effort.

“Getting kids involved in the kitchen could help develop healthy habits for the future. Give them simple, safe tasks to keep them busy,” says Lopez.

SALT

Popular myth

One of the most common myths about salt consumption is that it leads to hypertension.

According to Dr. Jan Staessen, head of the Research Unit on Hypertension at the University of Leuven in Belgium, “The evidence relating blood pressure to salt intake does not translate into an increased risk of incident hypertension in people consuming a usual salt diet.”

— Brandpoint