A Festival For Healthy Eating

Diana Helfand
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Wednesday - September 26, 2007
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Angie Koclanes shows off her organic kale salad at 'Umeke Market
Angie Koclanes shows off her organic kale salad at ‘Umeke Market

For a fun and healthy family day, the second annual HMSA Island Fresh Festival is open to the public, and will be held at Kakaako Gateway Park in Honolulu Saturday, Sept. 29, 9 a.m. to 4 p.m. Family members from keiki to kupuna will be treated to a one-of-a-kind food and fun experience, featuring fresh island fruits and vegetables. The goal is to promote good health through healthy eating, and spotlight local produce, chefs and farm-ers.There will be healthy cooking demonstrations by local chefs, a farmers’ market, a variety of food booths, health promotion and health information booths, and live entertainment on the main stage. There also will be a keiki pavilion with fun games and activities, including the TumbleBus, giveaways and lots of parking. Take the whole family for a great outing, and learning experience, as well as helping our community - a portion of the proceeds will go to support Lanakila’s Meals on Wheels program.

The HMSA Island Fresh Festival is held annually, and sponsors include HMSA, the Department of Agriculture, College of Tropical Agriculture and Aloun Farms.

Low in saturated fat, kale contains anti-inflammatory nutrients such as vitamins C, K and beta carotene. Kale is a good source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium, phosphorus, calcium, potassium, copper and manganese. It is also a very good source of vitamins A and B6.

The following recipe will be prepared by Chef Angie Koclanes of ‘Umeke Market & Deli.

‘UMEKE DELI’S ORGANIC KALE SALAD This quick, simple kale salad is a popular dish at ‘Umeke Market & Deli.

* 1 bunch local organic kale, washed, stems removed, ribbon cut

* 1 carrot, washed, peeled and julienned

* 1/2 cup shredded purple cabbage

For Dressing:

* 3 tablespoons Bragg Liquid Aminos

* 4 tablespoons olive oil

* 1 teaspoon crushed garlic

* 3 tablespoons lemon juice Combine kale, carrot and cabbage in a bowl. Whisk together dressing ingredients and pour over vegetables. Toss lightly.

Makes six servings.

Nutrition Information Per Serving:

Calories: 140 Protein: 3 grams Carbohydrates: 11 grams Total Fat: 10 grams Saturated Fat: 1 gram Cholesterol: 0 milligrams Sodium: 200 milligrams Fiber: 2 grams Weight Watchers POINTS value: 3.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

 

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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