Some of the things we eat today are rather new to the human diet.Tomatoes were at one time thought to be inedible, possibly even poisonous, but are now part of the everyday diets of people worldwide.
Other foods that make a regular appearance on our table have been feeding people since ancient times. Squash and eggplant are two such ancient foods.
Some botanists believe squash is the oldest cultivated vegetable in the Americas. Seeds found in Mexican caves have been carbon-dated to 9000 B.C.
Squash varieties fall into two categories: summer squash and winter squash. Summer squash includes yellow crookneck squash, yellow straight-neck squash, zucchini and Mexican gray squash.
These are soft-skinned and don't require a lot of cooking.
Winter squash have a hard skin, such as acorn, butternut, spaghetti and banana squash varieties. All types of squash are rich in potassium.
Eggplants originated in India and were introduced to Europe by Middle Eastern traders. The first plants produced white, egg-shaped fruits, giving rise to the name.
Mexico is the largest supplier of eggplant in North America, producing several varieties including the traditional large oval-shaped purple eggplant.
Eggplant is a good source of potassium, thiamin and vitamin B6, and a very good source of dietary fiber.
For more recipes and information on squash or eggplant, visit www.freshfrommexico.com. For information about eating a colorful variety of fruits and vegetables, visit www.5aday.org.
ROASTED SQUASH AND EGGPLANT CASSEROLEWITH CHICKEN
1 large yellow squash
1 medium eggplant
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 fresh lemon, juiced
4 cloves garlic
1 teaspoon fresh parsley
Black pepper to taste
1/2 cup fresh basil, chopped
2 medium size chicken breasts, precooked and cubed
1 cup canned tomato sauce
Preheat oven to 350 degrees. Slice squash and eggplant lengthwise. In a bowl mix the oil, vinegar, lemon juice, garlic, parsley and black pepper. Brush squash and eggplant with this seasoning mixture.
Grill the vegetables for 2 to 3 minutes on each side, or roast them in the oven under the broiler. Arrange squash, eggplant, basil and chicken in an 8-by-8-inch cooking dish and cover with tomato sauce.
Heat in the oven 20 to 30 minutes or until thoroughly heated.
Makes 6 servings.
Per serving: 161 calories 5.5 grams total fat, 1 gram saturated fat, 17 grams protein: 12 grams carbohydrates: 40 mg. cholesterol, 5 grams dietary fiber, 292 mg. sodium.
— ARA Content
How diet can improve appearance
The old adage, "you are what you eat," is getting a 21st-century makeover.
Until recently, most dietary advice has focused on weight management and disease prevention. That focus is now expanding to specifically look at how what people eat can affect how they look.
New research is examining the role of key nutrients in preserving a youthful appearance. Vitamins A, C and E, for example, are essential to healthy skin.
Vitamin A, also known as beta-carotene, helps block UV radiation. Carrots, spinach, butternut squash and cantaloupe are all great sources of this complexion-protecting nutrient.
Vitamins C and E are antioxidants that help encourage skin cell turnover and collagen formation. Broccoli, citrus fruits, red peppers and strawberries are all rich in vitamin C, while vitamin E is found in almonds, avocados and dark, leafy vegetables.
It's always best to choose food sources of such nutrients over supplements, which may not deliver the same benefits and can even increase disease risk, according to some studies.
Other alimentary advice to consider for people who want to put their best face forward:
•†Eat good fats like those found in seafood and walnuts to reduce the inflammation that may lead to wrinkles.
•†Avoid refined carbohydrates, which can cause insulin spikes and breakouts.
•†Drink plenty of water and keep alcohol to a minimum to make sure skin stays hydrated.
•†Strengthen nails by including biotin-rich foods in your diet (such as cooked eggs, soybeans and rice bran).
Looking great also means keeping body weight under control. Natural, whole foods like fruits and vegetables provide the foundation of a well-balanced diet. You will get more than just age-defying antioxidants. The high fiber and water content of such bulky, low-cal fare will keep hunger at bay.
— Metro Editorial Service
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