SEPT_OCTOBER_2015_FINAL_no bleed

AT SEASON’S PEAK

Rouses Red Peppers WHAT YOU WILL NEED 1¼ pound of ground turkey 1 small onion, diced 3 green onion stalks, diced 3 garlic cloves, minced 1 stalk celery, diced ½ cup tomato paste ⅔ cup bullgar soaked in water and drained 1 teaspoon Italian Seasonings Small pinch each Rouses salt and pepper 5 red bell peppers cut in half, seeds removed 1 tablespoon Rouses extra virgin olive oil HOW TO PREP In a medium-sized bowl, mix all the ingredients together except the bell pepper and olive oil. Place bell pepper halves, cut sides up, in a baking dish. Fill each pepper with the turkey and bulgur wheat mixture, dividing evenly. Drizzle each with oil. Cover the baking dish with aluminum foil and bake stuffed peppers, until just soft, about 30 minutes. Remove foil. Continue to bake an additional 10 minutes. Serve warm. CHEF NINO: You don’t have to give up your favorite local foods, you just need to modify them a bit. Eat brown rice with your red beans or shrimp Creole. Thicken stuffed peppers with bullgar wheat instead of bread crumbs.That sort of thing. And you can get everything you need at Rouses. DOC GRIGGS: I’m changing my mantra. “Get checked. Get fit. Get moving. Get to Rouses!”

The Chef & The Doc

Louisiana’s Health & Wellness Ambassador Eric Griggs, M.D. is on a mission to teach people how to live longer, healthier and happier lives. He teamed up with our Chef Nino to talk food and how it affects our health. CHEF NINO: Doc, your mantra is, “Get checked. Get fit. Get moving!” DOC GRIGGS: Screenings find disease before you have symptoms. Getting your bloodpressure,blood glucose and cholesterol checked is one of the most important things you can do for your health. CHEF NINO: But a lot of folks take a head- in-the sand approach to their health. If they don’t “know,” it can’t be true. DOC GRIGGS: That’s unhealthy. Healthy is wanting to know. CHEF NINO: A lot of folks also think diseases are inevitable, which they aren’t, even if you have a family history. DOC GRIGGS: I have a heredity risk for diabetes,but that doesn’t mean I’m going to get diabetes.My doctor and I keep a close eye out for any symptoms. I exercise — I live by my words — get fit, get moving.And I eat right. CHEF NINO: Explain what eating right is. DOC GRIGGS: Eating right is eating food

that tastes good and is good for you. I don’t like the word diet. Focus on nutrient rich foods — protein, whole grains, vegetables, foods that are high in good fats and low in saturated fats, trans fats and added sugars. CHEF NINO: We’re seeing just how much of a roll nutrition plays in health in the class we’re both taking at the Goldring Center for Culinary Medicine. The center is a part of the Tulane of School of Medicine. DOC GRIGGS: The executive director, Dr. Tim Harland, is nicknamed Dr. Gourmet. That says it all. CHEF NINO: They teach physicians about food — how to cook, what to eat, and how to help patients improve their diet. We’re learning how to treat disease with food. DOC GRIGGS: Food is nature’s medicine ... CHEF NINO: Which would make Rouses produce department a FARM-acy. DOC GRIGGS: Always with the puns. CHEF NINO: That’s my nickname, Atilla the Pun. DOC GRIGGS: Atilla, you teach cooking classes at Rouses Markets all over the Gulf Coast.What do you tell your students about eating healthy?

Rouses Chef Nino & Eric Griggs, M.D. photo by Erika Goldring

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