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May 2006 |
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Barbecue Season Begins NOW! |
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May 14 is Mothers Day |
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Recipe of the Month – Saucy Sea Scallops with Raisin-Currant Chutney |
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The Dietary Guidelines for Americans 2005 recommend that you
Make smart choices from every food group everyday.
Emphasize fruits, vegetables and whole grains.
Use fat-free or low-fat milk and dairy products.
Include lean meats, poultry, fish, beans, eggs, and nuts.
Limit saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
Find your balance between food and physical activity.
Be physically active for at least 30 minutes most days.
Increase activity to about 60 minutes a day to prevent weight gain.
Children and teenagers should be physically active for 60 minutes everyday.
To prevent weight gain, eat less and exercise more.
Get the most nutrition from your calories.
There is a right number of calories for you to eat each day.
Choose the most nutritionally rich foods from each food group.
New Raisin Nutrition brochure available in English and Spanish  To Download the English version click here
To download the spanish version click here.
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May 2006California Raisins – The FUNdamental Fruit, a vital part of your diet!• Adequate Nutrients - What should I eat?  Five to 9 A Day or even 13 to 19 servings of fruits and vegetables everyday! — Sounds like a lot, doesn’t it? Here's how to meet those caloric and nutritional needs.
| Activity |
Vegetables |
Fruits |
Total |
Very Active/
3,000 Calories |
4 cups = 8 servings |
2 ½ cups = 5 to 6 servings |
11 servings |
| Moderately Active/2000 Calories |
2 ½ cups = 5 servings |
2 cups = 4 servings |
9 servings |
Relaxed
1,600 Calories |
2 cups = 4 servings |
1 ½ cups = 3 to 4 servings |
8 servings |
It's so easy to get those 5 to 13 servings of fruits and vegetables every day. Fresh, canned, frozen and dried fruits or vegetables all count, so keep supplies on hand and use them generously. There is just no way to get too much of a good thing.
Fruits and vegetables provide vitamins, minerals, antioxidants, phytochemicals and fiber to maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.
The 5 to 9 A Day The Color Way program shows how to mix dark-green vegetables and orange vegetables everyday; how to add dry beans and peas and starchy vegetables and to eat a variety of other vegetables each week.
In the spring, apricots, cherries, blueberries, raspberries and strawberries, followed shortly by peaches, plums, nectarines and then, the melons, pineapple and papaya appear in markets across the nation. Don't forget rhubarb and asparagus, beet greens, bell peppers and numerous kinds of lettuce. Or cabbages, summer squash and carrots, artichokes and avocados, and sugar peas and new crop mushrooms. California raisins are ALWAYS there, too! Just check the produce, snack and baking departments at your supermarket, anytime!
Combine California raisins with dark-green vegetables in salads like Haricots Verts, Beet and Raisin Salad or Roasted Asparagus with Balsamic Brown Butter and Raisins or Frypan Spinach Salad with Raisins to serve beside a hearty entrée.
Sweet Potatoes with Raisin-Orange Sauce fills the bill as both an orange colored and starchy vegetable. Many fruits fit this group and California raisins add good nutrition to Jícama, Avocado and Orange Salad, Summer Fruit Bowl, and Bombay Salad. |
Barbecue Season Begins NOW! Break out the barbecue and grill, grill, grill! Chicken, beef, pork or fish but, don't forget the potatoes, carrots and artichokes too. For a low fat treat, Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis) or just for fun Grilled Pizza Salad with Tossed Greens and Golden Raisin Peach Vinaigrette by Chef James Perillo.
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May 14 is Mothers Day 
Make it a joyous backyard celebration, not only of Mother, but the promise of spring with Chef James Perillo's Turkey Cutlet on Ciabatta with California Raisins and Red Onion Marmalade. For a more formal affair, his Breast of Chicken Stuffed with Prosciutto and Sage served with California Raisins and Parmesan Potato Purée. If your Mom prefers ham or beef, accompany it with our Chef of the Month James Perillo's California Raisin Couscous with Vegetables and top it off with his California Raisin and Toasted Granola Style Trifle with Fresh Seasonal Fruit and Berries, Hazelnut Cream or an Apricot Spicy Custard Tart by Chef Kim Canteenwalla.
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Recipe of the Month – Saucy Sea Scallops with Raisin-Currant Chutney This Coast-to-Coast Recipe Contest winner of bacon-wrapped sea scallops glazed with California golden raisin-horseradish sauce carries a real punch. Grill it on the backyard barbecue or broil in the oven for great results every time. Click here for recipe of the month.
 Chef of the Month – James Perillo, Caesar's Palace, Las Vegas
Pick up the Las Vegas Review Journal almost any day and you are apt to see James Perillo's name. As Executive Chef at Caesar's Palace, Mr. Perillo is often called on to represent the casino at local events like the Opportunity Village's Camelot party and the Governor's Black Tie Invitational. Or he may kick it up a notch as he serves the "Toga Party" dinner for 300 food critics from an international gastronomic society. "Our goal is to provide the best experience for you at Caesar's Palace. That's why we use only quality products like California raisins in our menu creations," the chef notes.
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