Kylie Mitchell – Food & Nutrition Magazine https://foodandnutrition.org Award-winning magazine published by the Academy of Nutrition and Dietetics Sun, 24 Dec 2017 01:12:33 +0000 en-US hourly 1 https://foodandnutrition.org/wp-content/uploads/2017/04/cropped-Favicon-32x32.png Kylie Mitchell – Food & Nutrition Magazine https://foodandnutrition.org 32 32 Fresh Watermelon Iced Tea https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/fresh-watermelon-iced-tea/ Thu, 21 Dec 2017 09:30:18 +0000 https://foodandnutrition.org/?p=12620 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients

  • 2 limes, thinly sliced
  • 2 Lipton® Unsweetened Iced Black Tea Teabags
  • 1 small watermelon

Directions

  1. The day before you want to serve this, make lime-infused ice cubes by placing lime slices in ice cubes mold and covering with water. FREEZE!
  2. Brew Lipton® Unsweetened Iced Black Tea according to package directions and add in ice to cool down.
  3. Place the flesh of a small watermelon in a blender and blend until smooth. Pour watermelon juice through a fine mesh strainer to remove pulp. Pour the juice into a pitcher. To make fresh watermelon iced tea, serve equal parts watermelon juice and iced tea over lime-infused ice cubes.

Serves 8.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> BLT Kale Panzanella Salad https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/blt-kale-panzanella-salad/ Wed, 27 Sep 2017 10:00:22 +0000 https://foodandnutrition.org/?p=10043 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

Ingredients
For the salad:

  • 3 cups cubed bread
  • Olive oil
  • Salt/pepper
  • 6 slices cooked bacon
  • 2 roma tomatoes, cubed
  • 2 cups romaine lettuce
  • 2 cups kale
  • ¼ cup crumbled goat cheese

For the simple mayo dressing:

  • ¼ cup Hellmann’s® Organic Mayonnaise
  • Juice from 2 small lemons
  • 2 ½ tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon dried oregano
  • Salt/pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. On a baking sheet, toss bread cubes with a heavy drizzle of olive oil and salt/pepper. Bake for 5-10 minutes, or until bread cubes are just getting crisp on the outside.
  3. In a large bowl, whisk together dressing ingredients. Add in kale and massage together kale and dressing for 30 seconds.
  4. Add in remaining salad ingredients. Toss and serve!

Serves 3.

Click here to see more recipes from Unilever’s Agents of Change gallery.

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