The beginning of a new year is a popular time to make resolutions, and if you’re like most people, chances are your resolution has something to do with your health.
Consumers surveyed said that their top priorities for the New Year had to do with wellness and weight, according to a 2015 Nielson report. Thirty-seven percent want to stay fit and healthy, and 32 percent want to lose weight, according to survey results.
The third most popular survey choice was to enjoy life to the fullest, coming in at 28 percent.
So, it stands to reason that if you stay fit and healthy, or if you lose weight, you have a better chance of accomplishing the goal of living life to the fullest.
Diet plays a significant role in having a healthy life.
The World Health Organization has estimated that if the major risk factors for chronic disease were eliminated, at least 80 percent of all heart disease, stroke and type 2 diabetes would be prevented, as well as more than 40 percent of cancer cases.
Unfortunately, resolutions, like diets, are often temporary and tend to fail.
So, instead of making a resolution at the New Year, consider changing your lifestyle to make healthier food choices, and to be more physically active every day of your life.
That offers a better chance of success. As the old saying goes, “slow and steady wins the race!”
To help get you started, here’s a healthy recipe featuring kumquats — perfect timing for the Jan. 30 Kumquat Festival in Dade City, where the diminutive orange-colored fruit is king.
Kumquat Bulgur Salad* by Barbara Beavers
Ingredients
2 ½ c. 100 percent apple juice, unsweetened (or substitute water)
1 c. raisins
2 c. Bulgur wheat (will yield 6 c. cooked)
½ c. maple syrup (or less, to taste)
½ c. fresh lemon juice
½ c. kumquat puree (See recipe below)
½ teaspoon orange extract
½ c. 100 percent apple juice, unsweetened
1 c. pecans, toasted and chopped coarsely
1 apple, peeled, cored, chopped or cubed
Directions for salad:
In a large sauce pan, bring 2 ½ c. of apple juice (or water) and raisins to a boil. Turn off heat, stir in Bulgur. Cover and set aside until cooled.
Combine maple syrup, lemon juice, kumquat puree, orange extract and ½ c. apple juice. Add the nuts and apples. Blend with the Bulgur mixture.
Refrigerate. Lettuce garnish, optional.
Makes approximately 16 (1/2 c. servings).
To make kumquat puree:
Wash the fruit, cut it in half, remove the seeds. Place the fruit in a blend or food chopper. For a finer puree, use a blender. Use puree in recipes as called for or freeze in zip-top bags or other freezer containers. Frozen kumquat puree can be stored for six months or longer. When you use frozen puree, defrost and drain the excess liquid before using.
*Best of Show in the 10th annual Kumquat Festival Recipe Contest, adult division
By Betsy Crisp
Betsy Crisp is an extension Family & Consumer Sciences agent and a licensed dietitian for the University of Florida/IFAS. She is based in Pasco County and can be reached at (813) 929-2725.
Published January 20, 2016
