Northwest NEWS

April 24, 2000

Home & Garden

Dining In: Healthy, low-cost recipes on website

   King County has launched new Healthy Eating webpages which offer healthy food choices, quick breakfast ideas, tips on vegetarian diets, money-saving food advice for your family, resources for King County food banks, and a free, healthy, and low-cost "Recipe of the Week" delivered by e-mail.

   "Healthy eating is a cornerstone of healthy living," said Dr. Alonzo Plough, King County Director of Public Health, who introduced the program. "Eating healthy foods is the best and easiest step that you can take in improving your health. A healthy diet is a key strategy to assure healthy childhood development, as well as to reduce risks for cancer, diabetes, and heart disease throughout life. Your diet is second only to smoking as the most important cancer risk factor that you can control."

   Healthy Eating webpages and the "Recipe of the Week" are available at

   Site visitors can sign up to receive a healthy and low cost "Recipe of the Week" by e-mail. Each recipe features a simple, quick, low-cost, and nutritious meal that has been approved by Public Health dietitians. All recipes are designed so children can help in the food preparation.

   Site visitors may also submit their own entries for "Recipe of the Week." Submissions will be evaluated by dietitians and, if appropriate, featured as a "Recipe of the Week."

   "You can't eat perfectly all the time or never indulge in chocolate cake. What is important is that each day your diet includes carbohydrates, protein, and five fruits and vegetables," said Plough. "Healthy eating at every age improves and even restores good health. A healthy diet assures proper growth and development among children and teenagers, as well as prevents disease and promotes a long, healthy life for people of all ages. Good nutrition also helps ensure a healthy pregnancy and successful breastfeeding."

Fresh Vegetable Stir-Fry

   1/2 cup pineapple juice
   1 tablespoon sugar
   1 tablespoon lemon juice
   1 tablespoon cornstarch
   1 teaspoon soy sauce
   1 teaspoon vegetable oil
   1/2 medium onion, chopped
   1 cup broccoli "trees"
   1 cup carrot slices
   1 cup celery
   1 cup chopped zucchini
   1 cup red or green pepper

   Combine the ingredients for the sauce in a bowl. In a large saucepan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes. Add the zucchini and peppers; stir, cover the pan, and cook 1 minute. Add sauce, bring to a boil, and cook for 1 minute covered. Serve vegetables while hot. Makes 4-6 servings.