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Goat cheese, fig, and argan spread
Quinoa salad with pecans and cranberries
Chilled Melon Soup
This recipe is a great way to use a slightly under-ripe melon. Bursting with vitamin C and A, it makes a cooling first or last course on a hot day.
1 cantaloupe, chilled
juice of 1 lime
1/4 cup (packed) fresh mint leaves
1 to 2 tablespoons honey, if needed
Cut melon into chunks and place in blender with lime juice and mint leaves. Puree until smooth and add honey, as needed, to taste. Serve in chilled cups garnished with mint leaves
Nutritional Information
| Serving size | Calories | Fat (g) | Carbohydrate (g) | Protein (g) |
|---|---|---|---|---|
| Serves 4 | 60 | 0 | 15 | 1 |