How to Lessen Computer Vision Syndrome

Your eyes are your window to the world – but your eyes get a lot of extra strain thanks to the advent of new technology. Especially at work, we’re looking at screens of all different sizes and types all the time. And what happens to our eyes can be more than just a case of tired muscles; in fact, it’s got a name – computer vision syndrome.

The cause of that is obvious – lots of screens, as we said, and often multiple screens. In addition to computer vision syndrome, sufferers can feel headaches and eye fatigue among other symptoms. Luckily there are steps you can take to reduce or mitigate the chance of eye strain. Setting up a work station properly can help, as can anti-glare screens or placement of technology in relationship to sources of natural light.

If you’re focused on the health of your eyes, this graphic is an absolute must-read.

How to Protect Your Eyes in the Digital Age

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Eugene Feygin
Program Manager at Quill.com

AMD and a Healthy Diet: How they Relate

While there is still no concrete answer as to why some do not develop age-related macular degeneration (AMD) and other’s do, significant studies have proven the importance of a healthy diet and the mitochondria.

AMD is the leading cause of vision loss for those over 60 years of age in the developing countries. For decades we have studies that show the genetics and environmental factors associated with AMD. There have been over 20 genetics modification associated with AMD but there is no single gene that “causes AMD in all cases.” The genes most highly associated with AMD are found in the complement system, an important system related to controlling the inflammation in our body. A change in the complement factor H (CFH) gene from a low risk gene to a high risk gene has been associated with 43% of those developing AMD.

However, some people who have this high risk CFH gene but never develop AMD. This leads us to believe that the genetics are not the entire answer. The other factor has to do with the environment. Smoking is the leading risk factor, along with aging, exposure to sunlight and higher body mass index (obesity). But again there are obese people that smoke and never develop AMD. So, while the environmental risk factors are important, they do not answer the entire question of “why do some people get AMD but others do not?”

Recently, researchers have recognized that a major factor in the dry form of AMD is that the retinal cells begin to die off. Therefore, they have looked at important factors that keep cells alive. The mitochondria are one of the most important elements that protect the cells in the body. These subunits or organelles, produce energy for the cells, acting like batteries for the cells. And just like the batteries in a flashlight – if the batteries are not working then the flashlight dies. The same thing happens with cells – when the mitochondria are not healthy, then the cells eventually will die. Therefore to protect ourselves, it is important to keep the mitochondria healthy. One way to do this is to eat healthy foods. Over the past 20 years, the National Eye Institute (NEI) has conducted a series of studies that have identified foods and supplements that are good for the retinal cells and also the mitochondria.

 

super greens, spinachThe National Eye Institute has recommended that people who are high-risk for developing AMD eat diets rich in green leafy vegetables, whole fruits, any type of nuts and omega 3 fatty acids. Many of these foods have anti-oxidant properties that help to “turn off” genes involved with inflammation, an important factor of retinal diseases. Salmon, mackerel and sardines have the highest levels of omega-3 fatty acids. An analysis that combined the data from 9 different studies showed that fish intake at least twice a week was associated with reduced risk of early and late AMD. Other studies show that Omega-3 fatty acids improve mitochondrial function, decreases production of reactive oxygen species (free radicals that damage cells) and leads to less fat accumulation in the body. The green leafy vegetables contain important protective macular pigments (carotenoids) called lutein and zeaxanthin that reduce the risk of AMD by 43%. High levels of lipid or fat deposits in the body (obesity) can “soak-up” the lutein and zeaxanthin so that they are not available to protect the retina.

The goal is to increase the omega-3 fatty acid and carotenoid levels to protect the eye. Below is a list of foods that are eye healthy:

Foods that have lutein or zeaxanthin:

– 6mg/d of lutein and zeaxanthin – decreased

– Lutein/zeaxanthin content – ug/100g wet weight

– Kale, cooked – 15,798

– Spinach, raw – 11,935

– Spinach, cooked – 7,053

– Lettuce, raw – 2,635

– Broccoli, cooked – 2,226

– Green peas, cooked – 1350

Source: Johnson, et al 2005 Nutr Rev 63:9

 

To help kickstart an eye healthy diet, here is a list of “eye-healthy recipes” that provide nutritional support for the mitochondria and retinal cells.

Asparagus Soup
Kale Chips
Quinoa Collard Green Wraps with Summer Vegetables
Smoked Salmon Rillettes

Sources:
Geoffrey K. Broadhead, John R. Grigg, Andrew A. Chang, and Peter McCluskey Nutrition Reviews. Dietary modification and supplementation for the treatment of age-related macular degeneration VR Vol. 73(7):448–462

Chong et al., Dietary omega-3 fatty acid and fish intake in the primary prevention of age-related macular degeneration: a systematic review and meta-analysis. Arch Ophthalmol 2008;126:826–33.

5/19/16

courtesy of the
SFCulinaryAcademyLogoWEB

 

 

4 Super Greens for Better Sight

A healthy diet not only helps your heart, but also your eyes. Your diet should include lots of fruits and vegetables to provide you with a natural source of nutrients to help protect your sight. As wonderful as supplements are, eating the actual foods is always better. Some of the best vegetables for you are the dark, leafy greens that are rich in valuable vitamins and nutrients. These are the super greens for better sight.

With the US experiencing bitter, freezing temperatures on the East Coast, while the West Coast is having summer in February, with record-breaking hot temperatures, I thought it would be interesting to see how you could enjoy those super greens, no matter what the temperature is outside. Below is a quick look at four dark leafy greens that are a great addition to a healthy diet, watercress, arugula, spinach and kale. For each vegetable I have included a recipe that is served hot, along with one that is served cold.

Here is what you need to know about super greens for better sight.
super greens
WATERCRESS

Watercress is a cruciferous plant and part of the brassica family, like arugula and kale. It contains vitamins A, B6, B12, C, K, iron, magnesium, calcium, phosphorus, lutein and zeaxanthin. In fact, weight for weight, watercress contains more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. Watercress has the highest amount of nutrients for the smallest amount of calories.

The health benefits of watercress include boosting immunity, cancer & diabetes prevention, reducing cognitive decline, thyroid support, better cardiovascular health and stronger bones. As for your eyesight, it can help prevent or slow the onset of age-related macular degeneration and possibly cataracts.

Watercress is most commonly enjoyed fresh in salads, but can also be use in pastas, casseroles, soups and sauces. Choose watercress with deep green, crisp leaves, with no signs of wilting. Trim the stems, rinse the greens in cold water and dry. It is best if used immediately, but can be store for up to four days in the refrigerator.

Watercress Soup by William Anatooskin

Watercress and Grapefruit Salad by Martha Stewart
super greens
ARUGULA

Arugula is also known as a salad or garden rocket. It is a small low growing herb that is packed with vitamins, minerals and antioxidants. It is rich in folates, vitamin A, B-complex, C and K and has copper, iron, calcium, potassium, manganese and phosphorus.

The health benefits of arugula include a lowered risk of cancer, healthy bones, strengthened brain function, improved mineral absorption and it boosts the immune system. Because of being a source of carotenoids, it also helps to slow the progression of age-related macular degeneration.

Arugula is popular in salads, used with milder greens to add a peppery flavor. But it can also be used in pastas, casseroles, pizzas, soups and sauces. Choose arugula that is crisp with green young leaves. Avoid the flowered harvest as those leaves are tough and have a bitter taste. Wash leaves in a bowl of water, swishing thoroughly to get rid of all sand and soil. Drain and pat dry before storing in the vegetable bin of your refrigerator for no more than a few days.

Grilled Stuffed Swordfish by Stormy Scarlett

Pasta Salad with Goat Cheese and Arugula by Martha Stewart
super greens
SPINACH

Spinach is a very popular leafy green vegetable, with two common varieties cultivated for food; the savory-type with dark green crinkled leaves and the flat-leaf type with smooth surfaced leaves. Spinach contains vitamin A, B-complex, C and K, along with lutein, zeaxanthin beta-carotene, potassium manganese, magnesium, copper and zinc.

The nutrients in spinach help improve blood glucose control in diabetes, lower the risk of certain cancers, reduce blood pressure, increase bone health and help iron deficiency. The lutein, zeaxanthin and beta-carotene help to potentially prevent and slow the progression of age-related macular degeneration. Lutein also works to protect the eye from free radical damage by helping filter out damaging blue and ultraviolet light.

Spinach is a universally popular vegetable, used around the world in a variety of ways, including salads, soups, noodles, pies, casseroles, dips, sauces, etc. Look for leaves that are dark green in color, crisp and not dull or yellow and spotted. Wash thoroughly to remove sand and soil, dry, trim away tough stems and store in the refrigerator for up to a week.

Turkey-Spinach Meatballs from Bon Appètit

Spinach Salad with Dates from Bon Appètit
super greens
KALE

Kale is a member of the mustard and cabbage families and has more nutrients than spinach. Less than ½ cup has 333% of the recommended daily allowance (RDA) of vitamin A, 587% RDA of vitamin K and 200% RDA of vitamin C. This frilly-leafed vegetable also has vitamin B-complex, lutein, zeaxanthin, beta-carotene, copper, calcium, sodium, potassium, iron, manganese, and phosphorus.

The health benefits of kale include healthy muscles and skin, improved blood glucose control, lower colon and prostate cancer risk, better cardiovascular health, stronger bone health, reduced neuronal brain damage and support for red blood cell formation. The advantage for your eyes comes from the lutein, zeaxanthin, beta-carotene and vitamin A, all which work to support a healthy retina. They help protect against blue and ultraviolet light as well as the early onset and progression of age-related macular degeneration. Because of the positive impact on diabetes it also reduces the onset and progression of diabetic retinopathy.

Kale is very versatile and can be served in a variety of ways including salads, soups and casseroles. It can also be braised, broiled, sautéed and even made into kale chips by tossing them in extra-virgin olive oil and sprinkled with your choice of cumin, curry powder, chili powder, red pepper flakes or garlic powder and baking at 275 degrees for 15-30 minutes depending on how crisp you want them to be. When shopping for kale look for leaves that are crispy and crunchy with a brilliant dark blue-green color. Wash thoroughly to remove soil and sand, dry well, and remove all tough stems. It is extremely perishable, so use it as quickly as possible.

Kale and Chicken Casserole by Martha Stewart

Kale with Pomegranate Dressing and Ricotta Salata from Bon Appètit

All of these dark green leafy vegetables are not only healthy for you, but can be used in many ways to make it easy to incorporate them into your diet. Here are a few ideas:

  • Throw a small handful into your blender when making your favorite smoothie
  • Add them to your next omelet or egg scramble
  • Use them for making pesto or adding to pasta sauce
  • Sauté with a small amount of extra-virgin olive and season with freshly ground black pepper and freshly grated Parmesan cheese to serve at a topping for your baked potato
  • Add it to your wrap, sandwich or flatbread

2/17/16

Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

Silent Thief of Sight – Glaucoma

January is National Glaucoma Awareness Month. The National Eye Institute, through their education program NEHEP, have created this infographic to provide you with information you need to know about this blinding eye disease.

When adults reach their 40s, they often begin to notice small changes in their vision that can affect their daily lives and jobs. It could be difficulty in reading a book or working on a computer. This can be annoying, but it can often be addressed by seeing an eye care professional for comprehensive dilated eye exam. This allows the doctor to detect diseases and conditions that can cause vision loss and blindness and yet have no symptoms in their early stages.

Silent Thief of Sight – Glaucoma

Glaucoma is one of these age-related eye diseases that has no early symptoms, which is why it is called the silent thief of sight. It is actually a group of diseases that can damage the eye’s optic nerve and result in vision loss and blindness. Open-angle glaucoma is the most common form disease.

In addition to an eye exam, you can reduce your chances of losing your vision to glaucoma by also:

  1. Live a healthy lifestyle that includes maintaining a proper weight, eating healthy foods, and not smoking.
  2. Know your family history to determine if you are at a higher risk for some eye diseases.
  3. Protect your eyes against harmful UV rays from the sun or your computer by wearing sunglasses when you are outdoors or computer glasses when using the computer for extended periods of time.
Silent thief of sight glacoma
Courtesy of NEI/NEHEP

1/5/16


Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

Carrots For Healthy Eyes

Carrots forHealthy Eyes
Lately we have heard quite a bit about carrots and the positive effects they can have on your vision, such as slowing the progression of age-related macular degeneration (AMD). This is because carrots contain pigments called carotenoids. These pigments also give vegetables their colors, in this case orange. But carrots weren’t always orange.

The beginnings of carrots can be tracked back to the dry, hot lands of Iran and Afghanistan in 3000 BC, when the root vegetables were black, white, red and purple. They were bitter and used as a healing remedy for many illnesses, as well as an aphrodisiac.
carrots for healthy eyes
The vegetable grew in popularity because it was still edible even after months of being stored in a variety of conditions. Carrot seeds were soon picked and sold to neighboring Middle Eastern, African and Asian populations. This is when the crossbreeding started and new types of carrots were created.

Across centuries and continents, the carrot evolved, improving the composition, look, flavor and size. After years of selective breeding, in the 17th century a Dutch yellow carrot was engineered to get rid of the bitterness, increase sweetness and minimalize the wooden core. This appears to be the origin of the orange carrot we enjoy today.

Americans didn’t fully use carrots until after World War I when soldiers returning home told about French and other European cuisine which included the carrot. However, it didn’t really become popular until World War II, when England actively encouraged home growing of carrots while the US was engaged in cultivating “Victory Gardens.”

Today the carrot is found around the world in temperate regions. They have a high nutrition value, presence of ?-carotene, dietary fiber, antioxidants, minerals and ability to be prepared in a wide variety of recipes. They have become a staple in many countries.

Currently, the largest producer and exporter of carrots in the world is China. In 2010, 33.5 million tons of carrots and turnips were produced worldwide, with 15.8 million tons from China, 1.3 million tons each from the US and Russia, 1 million tons from Uzbekistan and less than a million from Poland, the United Kingdom and Ukraine.

Because of the popularity and health benefits of carrots, they are now enjoyed in a variety of ways – beyond the simple salad. Here are some recipes you might find interesting to try:

carrots for healthy eyesCrab Toast with Carrot and Scallion – Forget your traditional bruschetta, wow your guests with the appetizer.
 
 
 
 
 

carrots for healthy eyesPotato-Carrot Latkes with Lemon-Raisin Topping – Seems perfect with Hanukkah just around the corner.
 
 
 
 
 

carrots for healthy eyesRoasted Carrot, Squash and Sweet Potato Soup – This is a more traditional carrot recipe, it is not that hard to find a carrot soup, but this one also has squash and sweet potatoes which are also eye healthy!
 
 
 
 
 

carrots for healthy eyesCarrot Farfalle Pasta with Lemon and Herbs – Not only are carrots good for flavor, but they add a nice color to this pasta that could be the base for any number of pasta dishes.
 
 
 
 
 

carrots for healthy eyesCarrot Ginger Layer Cake with Orange Cream Cheese Frosting – Most carrot cakes have no frosting or a traditional cream cheese frosting. The idea of an orange frosting makes this cake special.
 
 
 
 
 

carrots for healthy eyesCarrot, Ginger, and Lime Juice – Refreshing and healthy.
 
 
 
 
 

10/22/15

Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

Pumpkin Season

A sure sign that fall is here is that Starbucks is offering their Pumpkin-Spiced Lattes. Since pumpkins begin to ripen in September, this makes sense. But there are so many other ways to enjoy pumpkins, which can be good for your vision.
pumpkin season
They contain an abundance of antioxidants, vitamins, fiber and phytonutrients that are good for your skin, eyes and heart, and they may also decrease your risk of cancer.

When shopping for your pumpkin you need to look for the sugar or cheese pumpkins varieties that are good for cooking and baking, because of their dense, sweet flesh. A traditional field pumpkin that you use for decoration and carving jack-o’-lanterns has watery, stringy flesh and is not recommended for eating.

You can keep an un-cut pumpkin at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. However, once you cut the pumpkin, pieces should be wrapped tightly and refrigerated and used within five days.

Pumpkin Season Recipes

Here are a variety of tasty recipes that will let you enjoy pumpkins beyond the traditional soup and pie (but we have included those two as well).

Breads and Muffins

pumpkin season
Pumpkin-Cranberry Muffins

Pumpkin-Cranberry Muffins from My Recipes by Heather McRae

Pumpkin Biscuits from Country Living

Pumpkin-Cranberry Breadsticks from Recipe Girl

Pumpkin and Cream Cheese Muffins from Country Living

Pastas

pumpkin season
Chicken, Bacon & Pumpkin Gnocchi

Chicken Bacon Pumpkin Gnoochi from Nutmeg Nanny

Ravioli with Pumpkin Alfredo Sauce from Taste and Tell

Soups

pumpkin season
Pumpkin, Beef & Black Bean Chili

Pumpkin, Beef and Black Bean Chili from Country Living

Roasted Pumpkin Soup from Martha Stewart

Breakfast Treats

pumpkin season
Fresh Pumpkin Pancakes

Fresh Pumpkin Pancakes from A Sweet Pea Chef

Pumpkin-Ginger Waffles from Country Living

Desserts

pumpkin season
Pumpkin Whoppie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream-Cheese Filling from Martha Stewart

Ginger Pumpkin Pie with Toasted Coconut from My Recipes by David Bonom

Pumpkin Chiffon Pie with Gingersnap Pecan Crust from Epicurious

Extras

pumpkin season
Pumpkin French Fries

Baked Pumpkin Fries from Kirbie’s Cravings

Pumpkin Salsa from Little Figgy

Pumpkin Pie Shake from My Recipes by Vivian Levine

As the days get shorter and the temperatures cool off, these recipes will hopefully get you geared up for autumn, and the holidays that are around the corner. Let us know which recipes are your favorites in the comments below.

9/29/15

Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

Eye Issues For Every Age Recap

Vision is something we take for granted, but when we start to have trouble seeing it is easy to panic. This blog has covered a variety of eye issues for every age, from children through older adults. Here are a few articles from leading doctors and specialists that you may have missed and might be of interest.
Artistic eye 6
Bill Takeshita, OD, FAAO – Visual Aids and Techniques When Traveling

Michelle Moore, CHHC – The Best Nutrition for Older Adults

Arthur B. Epstein, OD, FAAO – Understanding and Treating Corneal Scratches and Abrasions

The National Eye Health Education Program (NEHEP) – Low Vision Awareness
Maintaining Healthy Vision

Sandra Young, OD – GMO and the Nutritional Content of Food

S. Barry Eiden, OD, FAAO – Selecting Your Best Vision Correction Options

Suber S. Huang, MD, MBA – It’s All About ME – What to Know About Macular Edema

Jun Lin, MD, PhD and James Tsai, MD, MBA – The Optic Nerve And Its Visual Link To The Brain

Ronald N. Gaster, MD FACS – Do You Have a Pterygium?

Anthony B. Nesburn, MD, FACS – Three Generations of Saving Vision

Chantal Boisvert, OD, MD – Vision and Special Needs Children

Judith Delgado – Driving and Age-Related Macular Degeneration

David L. Kading OD, FAAO and Charissa Young – Itchy Eyes? It Must Be Allergy Season

Lauren Hauptman – Traveling With Low Or No Vision  /  Must Love Dogs, Traveling with Guide Dogs  /  Coping With Retinitis Pigmentosa

Kate Steit – Living Well With Low Vision Online Courses

Bezalel Schendowich, OD – What Are Scleral Contact Lenses?

In addition here are few other topics you might find of interest, including some infographics and delicious recipes.

Pupils Respond to More Than Light

Watery, Red, Itchy Eyes

10 Tips for Healthy Eyes (infographic)

The Need For Medical Research Funding

Protective Eyewear for Home, Garden & Sports

7 Spring Fruits and Vegetables (with some great recipes)

6 Ways Women Can Stop Vision Loss

6 Signs of Eye Disease (infographic)

Do I Need Vision Insurance?

How to Help a Blind or Visually Impaired Person with Mobility

Your Comprehensive Eye Exam (infographic)

Famous People with Vision Loss – Part I

Famous People with Vision Loss – Part II

Development of Eyeglasses Timeline (infographic)

What eye topics do you want to learn about? Please let us know in the comments section below.

7/21/15


Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

6 Ways Women Can Stop Vision Loss

Women account for 53% of the world’s population. However, 2/3 of the blind and visually impaired people in the world are women. While 80% of these women are in developing countries, women in developed countries like the US are still more likely to face vision loss than men.
women can stop vision loss

Why are women more prone to eye disease than men?

Women are the caregivers in families, taking care of the health of family members over themselves. In addition, with many having jobs outside the home, they don’t feel they have the time to go to the doctor until something major happens, especially related to vision.

Women live longer than men are at greater risk for age-related eye diseases such as age-related macular degeneration (AMD), diabetic retinopathy, glaucoma and cataracts.

Women are more likely to develop several autoimmune diseases that can affect their eyes including, multiple sclerosis, lupus, rheumatoid arthritis and Sj?gren’s syndrome.

75% of new breast cancer diagnosed each year is estrogen-sensitive. A common part of estrogen-sensitive breast cancer treatment includes the prescription of tamoxifen. More studies are being done, but cataracts due to tamoxifen have been identified in about 10% of the patients taking the drug.

What can women do to lessen their chances for eye disease?

Know your family history as genetics play and important role in your eye health, so know what eye diseases run in your family. Let your eye doctor know so he can look for early warning signs that can help prevent of lessen the conditions in you.

Get routine comprehensive, dilated eye exams starting at the age of 40, to create a baseline for your doctor to work from. After that you can go every 2-4 years until the age of 60. At 60+ have a compressive, dilated exam every two years if you are symptom-free and low risk.

Eat healthy and exercise. It is important to maintain a healthy weight to reduce the risk of some eye diseases. Eating fresh fruits and vegetables is also important as they can contain carotenoids an some antioxidants that appear to help with vision retention. It should also be noted that in many studies, supplements did not show the same beneficial effects as whole foods.

Stop smoking! You not only increase your risk for cancer and heart disease, but smoking is the only thing besides advancing age that has been proven to be directly related to AMD.

Avoid ultraviolet light by wearing sunglasses (with wide-brimmed hats) and indoor glasses with UV protection. While everyone knows the sun is a source of UV light, so are electronic screens such as your TV, computer, tablet or smartphone. Prescription glasses and readers can have a clear UV coating put on them that will not distort your color vision. If you don’t need vision correction, there is eyewear with no correction that is coated to protect your eyes to avoid dry eye and retinal damage.

Use cosmetics and contacts safely. Always wash your hands first. Throw away old makeup and lens solutions. Do not share cosmetics or apply while driving. Make sure to clean your lenses thoroughly before putting them in your eyes.

Because women are relied upon to take care of the family, vision loss that can impact that responsibility can be devastating to the entire family. And later in life, when they may have outlived a spouse, the isolation and depression can destroy their quality of life as they try to cope on their own.

Reach out to women you know and remind them to take an active part in their own healthcare. Especially with regards to their vision, when women are at a higher risk of vision loss than men.

4/7/15


Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation

7 Spring Fruits and Vegetables

Spring is truly here. With Passover and Easter later this week, it is time to rediscover some of the amazing produce that is at its peak during the months of April, May and June. These 7 spring fruits and vegetables are not only delicious; they are good for you . . . and your vision. Here are some recipes for you to try and enjoy the bounty of spring. Some even include more than one of the seven fruits and vegetables listed below.
apricots - 7 Spring Fruits & Vegetables
Apricots – Apricots should be firm, but not hard, with a nice fruit scent when sniffed. They are best purchased locally so they aren’t picked too early and have a tree-ripened sweetness.

Apricot & Orange Breakfast Smoothie from Discovery Eye Foundation’s Eye Cook

Spicy Apricot Wings from Food & Wine

Fresh Apricot Chutney from Cooking Light

Chicken Tagine with Apricots & Almonds from Gourmet
asparagus - 7 Spring Fruits & Vegetables
Asparagus – Look for firm stalks, from the tips down to the base of stalks. Once asparagus are harvested they deteriorate quickly, so place them in cool storage to retain freshness and their nutrition value.

Asparagus and Strawberry Salad from Discovery Eye Foundation’s Eye Cook

Asparagus with Watercress and Brown Butter Potatoes from Food & Wine

Grilled Asparagus with a Caper Vinaigrette from Cooking Light

Asparagus, Tomato & Red Pepper French Bread Pizza from the Mayo Clinic
cherries - 7 Spring Fruits & Vegetables
Sweet Cherries – The best cherries are an inch or more in diameter, plump, firm, and rich in color.

Cherry Pie from Cooking Light

Cherry Tortoni from Gourmet

Cherry Tart from Bon Appétit

Easy Almond & Dried Cherry Cookies from Discovery Eye Foundation’s Eye Cook
fava beans - 7 Spring Fruits & Vegetables
Fava Beans – Young fava beans can be shelled and eaten either raw or cooked, but more mature favas need to be shelled and skinned, since their skins are too tough to eat.

Quinoa Salad with Grilled Scallions, Favas & Dates from Food & Wine

Sliced Filet Mignon with Fava Beans, Radishes & Mustard Dressing from Bon Appétit

Arugula & Fava Bean Crostini from Gourmet
green peas - 7 Spring Fruits & Vegetables
Green Peas – Fresh green peas include sugar snap peas, snow peas, and green peas. Look for bright green pods that are firm.

Fava, Sweet Pea & Sugar Snap Salad from Cooking Light

Salmon with Sweet Chili Glaze, Sugar Snap Peas & Pea Tendrils from Bon Appétit

Strawberry, Almond & Pea Salad from Bon Appétit
strawberries - 7 Spring Fruits & Vegetables
Strawberries – For the best flavor, you are best looking for strawberries grown close to home since they more are likely to be fresh and not be damaged in transit. They should be plump, firm, well-shaped, and uniformly colored.

Carrot & St rawberry Tea Bread from Discovery Eye Foundation’s Eye Cook

Strawberries Romanoff from Cooking Light

Strawberry and Cream Cheese Crepes from the Mayo Clinic

Pink Grapefruit, Strawberry & Champagne Granita from Bon Appétit
watercress - 7 Spring Fruits & Vegetables
Watercress – Look for uniformly dark green leaves and sniff for a fresh, spicy scent. Watercress has a short shelf life and should be kept in a plastic bag in the refrigerator for no more than three days.

Watercress, Orange & Avocado Salad from Gourmet

Watercress Salad with Verjus Vinaigrette from Food & Wine

Watercress Salad with Pan-Seared Mahimahi from Cooking Light

These are some great ways to enjoy  what spring has to offer.  Do you have any spring recipes you want to share?

3/31/15


Susan DeRemerSusan DeRemer, CFRE
Vice President of Development
Discovery Eye Foundation