Fresh Healthy Peaches
Peaches are in full season and the Porter Peach Festival begins on July 17 in Porter, Oklahoma.
The Executive Chef of Cancer Treatment Centers of America, Kenny Wagoner, whipped up the attached recipe for Peach Chutney for me to share. Sounds just as good on entrees as it does on a dessert! (see recipe below)
Peaches have been called a “powerful healing” fruit, being attributed with many nutrients and antioxidants which strengthen the immune system. More nutrition Info:
Besides its refreshing taste and aroma, peaches are rich in carotenoids and offer a variety of health benefits. The peach stores a broad range of nutrients vital for the healthy functioning of the body. Peaches are a rich provider of vitamin A, beta-carotene and vitamin C (ascorbic acid). They are also a source of vitamin E (alpha-tocopherol), vitamin K (phylloquinone), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B-6, folate and pantothenic acid. Peaches also offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc and copper.
As if that wasn’t enough good news about fresh healthy peaches they are also low in calories, contain no saturated fat or cholesterol and are a good source of dietary fiber.
Peach Chutney by Chef Kenny Wagoner (CTCA)
1 pound ripe yellow peaches peeled and cut into 1/2-inch cubes
1 pint pineapple juice reduced by half
1 cup apple-cider vinegar
1/2 cup honey
3/4 cup raisins
1/2 cup diced red onion
2 fresh jalapeños, diced
1/2 teaspoon red pepper flakes
2 tablespoons grated fresh ginger root
1 teaspoon tumeric
1 tablespoon dijon mustard
1 teaspoon garam masala
Dice fresh healthy peaches and set aside. Pour pineapple juice into sauce pan and over a low heat reduce volume by half. The juice should be the consistency of syrup. Add the remaining ingredients with the exception of the peaches and allow to cool down. Once cooled, fold in peaches. This chutney can be served with chicken, pork, shrimp and mild white fish.
Executive Chef Kenny Wagoner leads the culinary team at Cancer Treatment Centers of America in menu creativity and selection. With his culinary expertise and experience, the culinary team collaborates hand-in-hand with the hospital’s Nutrition & Metabolic Support Department to provide delicious and nutritious, immune-boosting and anti-inflammatory meals for patients each day.
Born in Ireland, Wagoner moved to the United States with his mother, father and siblings. His career in the culinary field began as a culinary apprentice in 1990. After working his way up through kitchen positions at resorts, and working as the fine dining chef in top hotels across America, Wagoner joined CTCA in July 2003. Like many others who choose to work at CTCA, Wagoner has a family tie to cancer. His mother was diagnosed with breast cancer in 1997. It is in her honor that he helped to found Chefs for the Cure, an annual fundraiser for Susan G. Komen Tulsa in 2005, which supports the education and health of Tulsa-area breast cancer survivors.
Related Blog: 7 Health Benefits of Quinoa
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