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Having trouble slipping in the 5 daily servings of fruits and vegetables recommended by the National Cancer Institute? Try these 2 simple recipes. You'll be pleased how easily fruits and vegetables slide down.
Carrot and apple puree
Yield: four 1/2-cup servings Use the amount of water suggested as a guide. You want enough to get a coarse, textured puree. Serve with pork, ham, or poultry, or toss with fine noodles. 3 cups thinly sliced carrots (about 1 pound) 1 medium apple, peeled, cored, and cut in small chunks 1 cup water 1 tablespoon light brown sugar 1/8 teaspoon ground ginger salt (optional) and pepper to taste
In a saucepan, combine carrots, apple, …