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Before hitting the grocery store or produce stands this season, check out what fruits and veggies you should be getting:

 

  • Apricots – slightly soft, not bruised
  • Artichoke – compact head, bright green color
  • Asparagus – closed and compact tips, bright green stalks
  • Avocado – should be a little “give” when squeezed
  • Carrots – crisp, healthy tops
  • Collard Greens – dark green, vibrant color
  • Mango – more orange/red than green
  • New Potatoes – last only a few days
  • Pineapple – sniff the bottom for sweet aroma, check for firmness
  • Rhubarb – check for bright, crisp stalks
  • Spinach – avoid dried out or yellow stems
  • Strawberries – pick fragrant, slightly soft ones
  • Sugar Snap/Snow Peas – bright green, should feel like they have a snap (not limp)

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  • The vitamin K in spinach provides 200% of the daily value in fresh spinach and nearly 1000% of the daily value in boiled spinach.
  • Spinach is an excellent source of vitamin C and vitamin A, folate and magnesium.
  • Cooked spinach is a great source of iron and is totally fat free.

 

 

Recipe: Wilted Spinach Salad

  • 10 to 12 ounces spinach, washed and torn into pieces
  • ¼ cup minced red onion
  • 5 to 6 radishes, thinly sliced
  • 2 hard-cooked eggs, 1 chopped and 1 sliced
  • 2 to 4 slices bacon
  • 1 to 1 ½ tablespoons bacon drippings
  • 1 ½ tablespoons sugar
  • 3 tablespoons vinegar
  • 1 tablespoon water
  • ½ teaspoon salt
  • 1/8 teaspoon pepper 

Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Fry or microwave bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on high for 30 to 45 seconds, or until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon.

Recipe: Spinach Lasagna

  • 2 egg whites
  • 26 oz of prepared spaghetti sauce
  • 24 oz of ricotta cheese
  • 10 oz of Lasagna noodles, cooked
  • 10 oz of frozen spinach, thawed and chopped, then squeezed dry
  • 2 cups of mozzarella cheese, grated, reserve ½ cup
  • ¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • Olive oil 

Preheat oven to 350°. Prepare a 9x13 dish. Cook lasagna noodles as directed on the package, then rinse and drain. Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl. Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula. Cover the sauce with a single layer of lasagna noodles. Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese. Finish this layer with half of the remaining spaghetti sauce. Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese. Top with the final layer of noodles and remaining spaghetti sauce. Sprinkle the reserved Parmesan cheese over the top and bake for 30 minutes. Remove from oven and set for 10-12 minutes. 

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Continued from Part I… 

 

 

What is the treatment for RSV?

While there is no specific routine treatment for an RSV infection, doctors will offer suggestions on how to manage RSV symptoms, such as how to reduce fever or how to use saline drops to help clear a stuffy nose. Doctors may also suggest IVs, oxygen, or a breathing machine. 

Is there a vaccine or immunization for RSV?

Currently there is no vaccine or immunization for RSV, although scientists are working daily to come up with a vaccine. 

Isn’t RSV just a virus that children get?

Many think that RSV is a disease for infants and children. RSV causes approximately 100-500 deaths each year in children less than 5 years old; it also causes an estimated 14,000 deaths annually in adults aged 65 years and older. 

How long does it take for RSV to go away?

It usually takes 7 to 10 days for RSV to clear up on its own. Sometimes that can be shortened with breathing treatments and saline drops. 

How can I alleviate my symptoms of RSV?

  • Resting and drinking plenty of fluids.
  • Keeping your child upright as much as possible.
  • Using a humidifier or cool mist vaporizer to keep air moist.
  • Using saline drips or a nasal rinse to ease sinus congestion.
  • Managing pain with ibuprofen or acetaminophen.
  • Staying away from cigarette smoke.  

How can I prevent RSV?

Cover your coughs and sneezes, wash your hands with soap and water for at least 20 seconds, avoid close contact with infected individuals, and clean frequently touched surfaces. 

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If you have listened to any medical broadcast over the past few months, then you have certainly heard the letters RSV. But what do you know about RSV? In this two-part article, we hope to provide you with a full understanding of what RSV is, signs, symptoms, treatments and how you can help yourself and those around you from getting RSV.

 

 

What does RSV stand for?

Respiratory syncytial virus or RSV is a contagious virus that is usually mild but can severely affect the lungs and respiratory airways.

What are the symptoms of RSV?

Symptoms of RSV can range from mild to severe and can last up to two weeks. RSV can cause severe symptoms in older adults. RSV symptoms may include fever, cough, sore throat, runny nose, congestion, headache, and tiredness.

How does RSV spread?

Like some other respiratory infections, a cough or sneeze can easily spread RSV. And while you are typically contagious for 3 to 8 days, some people, especially those with weakened immune systems can be contagious for as long as 4 weeks – even after they stop showing symptoms. 

Can you get RSV more than once?

Yes, people can get RSV multiple times throughout their life. 

How is RSV diagnosed?

Since most cases of RSV are mild, tests are usually not required to diagnose infection. However, depending on your medical history and the time of year, your doctor may obtain a sample with a buccal swab or do a blood test to look for the presence of viruses and check the white blood cell count. In more severe cases and where hospitalization is required, your doctor may perform a chest X-ray or CT scan to check for pulmonary complications.

Continued in Part II…

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  • Mangoes are an excellent source of vitamins A and C, and they are also an excellent way to replenish potassium lost through exercise or for those who are constantly “on the go.”
  • An average-sized mango can even contain up to 40 percent of your daily fiber requirement, thereby being a great way to curb constipation and irregularity.
  • Mangoes can also help to prevent certain types of cancer and help to lower blood cholesterol levels, too.

 

 

Recipe: Jamaican Jerk Chicken Salad 

  • ½ cup prepared or purchased honey mustard dressing
  • 1 teaspoon finely grated lime zest
  • 4 chicken breast halves without skin, boneless
  • 1 tablespoon Jamaican Jerk seasoning
  • 2 large fresh mangoes
  • 10 to 12 cups mixed greens 

 

Stir together honey mustard dressing and lime zest.  Cover and chill dressing while preparing chicken. Rinse chicken and pat dry; sprinkle with Jerk seasoning.  In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.  Thinly slice each chicken breast. Arrange warm chicken and mango atop greens on four plates; drizzle with the honey mustard dressing.

 

Recipe: Mango Pork 

  • 2 medium ripe mangoes
  • 1 pork tenderloin, about ¾ pound
  • Cooking spray or olive oil
  • Salt and pepper to taste
  • Hot pepper sauce 

 

Put pulp of one mango in food processor or blender. Cut the other mango into small cubes.  Trim pork tenderloin and slice into 1-inch thick medallions.  Flatten slices lightly with hand.  Spray a skillet or medium saucepan with cooking spray or add a small amount of olive oil and heat on medium-high.  Brown pork for one minute on each side. Season each side with salt and pepper to taste.  Reduce heat and cook pork another five minutes to cook through.  Remove to plate and add mango to skillet or saucepan. Cook puree about, scraping up brown bits of pork, for about 30 seconds.  Add several drops of hot sauce and the mango cubes.  Toss cubes in puree while heating through.  Spoon sauce over pork and serve with pasta or hot cooked rice.