Learn about the benefits of phase 3 cardiac rehab, our open house and cardiac rehab 5k.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength of the ancient Incas, it is enjoying a new popularity in theUnited States. This dish provides a complete protein and can stand along as a luncheon or light supper entrée.
1 ½ cups quinoa
1 ½ cups cooked black beans, rinsed if canned
1 ½ tablespoons red-wine vinegar
½ cup red onion
¾ cup finely chopped green bell pepper
2 pickled jalapeno chilies, seeded and minced (wear rubber gloves)
¼ cup finely chopped fresh coriander
5 tablespoons fresh lime juice, or to taste
1 teaspoon sale
1 ¼ teaspoons ground cumin, or to taste
1/3 cup olive oil
In a bowl, wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most the water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa for 10 minutes.
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, red onion, bell pepper, jalapenos, and coriander and toss well.
In a small bowl, whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving.
In keeping with its mission to help its communities be the healthiest in America, two educators from Waldo County General Hospital’s Journey to Health lead an adult education class on eating healthier during the winter session of adult education at Belfast Area High School.
There were many different reasons why the students choose that class, including:
• “My husband has diabetes so I wanted to learn to cook healthier.”
To help people who believe this is the right time for them to quit smoking, the American Cancer Society’s quit-smoking program, Freshstart, is being offered at no charge on Thursdays, April 26, and May 3, 10 and 17, from 5 p.m. to 6:30 p.m. in the new two-story building across the street from Waldo County General Hospital.
Freshstart is designed for the adult smoker and emphasizes that smoking cessation is a two-step process: stopping and staying stopped. Therefore, techniques and support are shared to help keep a smoker off cigarettes.
The program is free and addresses the variety of reasons people smoke: physical addiction, habit and psychological dependency.
For more information and to register for these free classes, call 930-2650 and leave your name and telephone number. A minimum of four participants are needed to hold the class.
The classes are sponsored by Healthy Waldo County and Waldo County General Hospital.
Belfast Public Health Nursing Association is offering a free blood pressure clinic for the community on Tuesday, March 20, from 10 a.m. to noon. at the Belfast Public Health Nursing Association office,119 Northport Avenue,Belfast. Individuals interested in attending the clinic do not need to schedule an appointment. Walk-ins are welcome. For more information, call Shannon Robbins RN, Belfast Public Health Nurse, at 338-3368.
Belfast Public Health Nursing Association’s mission is to promote and strengthen individual, family and community health through health education and services, prevention, early intervention, referral and collaboration within theBelfastcommunity.
2 cups canned low sodium white beans, drained and rinsed
1 tablespoon fresh lemon juice
2 tablespoons sesame seeds
2 tablespoons red wine vinegar
½ teaspoon Dijon mustard
2 tablespoons water
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a food processor until smooth. Add the basil and cilantro and pulse very briefly.
Makes two servings. 272 calories per serving.
Join us Feb. 25 to Celebrate our Day of Dance!