As Seen on Toronto's Breakfast TV April 25, 2007

Purple Pomegranate Smoothie

Makes - 1 ½ cup (375 mL)
Serves - 1

An excellent colour of purple, this antioxidant superstar Smoothie, loaded with berries, cinnamon and pomegranate is really a mini meal in a glass. One sip and it feels like there’s a party in your mouth. Warning: this stuff stains like crazy, so drink sitting down or invest in one of those portable stain removers; you want to be drinking the purple power not wearing it.

½ cup (125 mL) pomegranate juice
1 cup (250 mL) frozen mixed berries
¼ cup (60 mL) probiotic low fat French vanilla yogurt
½ tsp. (2 mL) cinnamon

1. Whirl everything in a blender. Drink

Each 1 ½ cup (375 mL) serving contains:
210 Calories, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 75 mg Sodium, 47 g CHO, 6 g Fiber, 6 g Protein.

Asian Noodle Salad
Makes - 8 cups (2 L)
Serves - 4- 2 cup (500 mL) servings

One serving of this main meal salad is equivalent to 4 servings of those amazing disease preventing Fruits and Veggies.

125 g (¼ lb. or 4 oz) uncooked whole wheat pasta
4 cups (1 L) shredded red cabbage, approx ½ a cabbage
1 large carrot, grated
1 red pepper, diced
4 cups (1 L) broccoli flowerets

Dressing:

¼ cup (50 mL) natural crunchy peanut butter
2 Tbsp. (30 mL) rice vinegar
2 Tbsp. (30 mL) water
2 Tbsp. (30 mL) sodium reduced soy sauce
2 Tbsp. (30 mL) honey
1 Tbsp. (15 mL) chili garlic sauce
2 Tbsp. (30 mL) lime juice
¼ cup (50 mL) peanuts

Optional Toppings:
1 cup (250 mL) chopped fresh cilantro
1 green onion, chopped

1. Cook pasta according to the package directions.

2. While the pasta is cooking shred the cabbage, grate the carrot, and dice the red pepper. Cut the broccoli floweret’s from the stacks. Cut the floweret’s into small pieces. The pieces should be small enough to pop into your mouth without looking like a rude pig. Put all the veggies into a large bowl. Toss and set aside. This is a lot easier if you have a food processor, if not you will need a grater.

3. Make the dressing. Basically measure out peanut butter, rice vinegar, water, soy sauce, honey, chili garlic sauce and the lime juice into a bowl and whisk till blended.

4. Pour the dressing over the veggies. By this time the spaghetti should be cooked. Drain. Add to the veggies and toss until everything is well coated with the dressing.

5. Refrigerate till well chilled. Either 3 hours or up to overnight.

6. At serving time, divide the salad equally between 4 plates and sprinkle each serving with 1 Tbsp. (15 mL) peanuts. If you decided to go with the Asian flavours sprinkle each with ¼ cup (50 mL) of the cilantro and ¼ of the green onion.

Each 2 cup (500 mL) serving contains
350 Calories, 14 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 465 mg Sodium, 46 g CHO, 9 g