Improve Your Nutrition From The Ground Up is the theme for National Nutritiom Month (NNM) – the nutrition education and information campaign created annually im March by the American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activities habits.
The New York State Dietetic Association started the month long celebration by participating in the International Restaurant and Food Show. The highlight of this event was the food demo where I had the pleasure of working withChef Marc Anthony Bynum, the executive chef of Venue 56, Happaugue , New York.
The Art and Science of Creating Healthy Diabetes Friendly Soul Food Recipes was the result of my collaboration with Chef Marc Anthony, who developed recipes for my new book The African American Guide To Living Well With Diabetes.
Enjoy a few pictures from the event followed by the delicious braised cabbage recipe created by Chef Marc Anthony.
Let The Show Begin!
Testing Induction Oven
Chef Marc Anthony Is on
Finished Cabbage & Working On Chicken
Chicken Crostini with Braised Cabbage
Now it’s your turn to make Braised Red Cabbage!
You’ll need:
¼ cup blended Oil
1 small red onion sliced
1 small granny smith apple (cored and sliced)
¼ cup brown sugar
1 pound red cabbage
1 ounce red wine vinegar
1 cup red wine
1 cup orange juice
1 stick cinnamon
Here’s what you do:
1. Heat oil in pan on stove top, add red onion and sweat till
translucent, add brown sugar till caramelized, then add apples
and deglaze with vinegar.
2. Bring to a boil then add red wine, orange juice and cinnamon
stick. Let simmer for 5 minutes.
3. Add cabbage to mixture and let cook on the stove top for
10 minutes. Then cover with foil and place in 350* oven for
20 minutes till tender and remove, adjust seasoning and serve.
Serving size 1 cup, 140 calories, 15 grams carb
Makes 8 servings
