Melon is a summertime staple, and there are countless ways to take cantaloupe, watermelon and honeydew beyond the typical fruit salad. Watermelon shines when grilled, cantaloupe can be shredded for a slaw and all types of melon can be cubed and tossed with pasta for a refreshing summer side dish.
Cucumbers are a great addition to creative ethnic dishes, from salads to sauces. Chop cucumbers with radishes and toss with yogurt and spices for a refreshing summer salad or pair with melon and season with chili for a bold Mexican dish.
Popular diet advice includes eating healthy foods in a variety of colors, but registered dietitian Bonnie Taub-Dix writes that research shows white vegetables, such as potatoes, turnips and cauliflower, also have nutritional value. She notes that potatoes are high in potassium and fiber and can be paired with low-fat toppings and other veggies for lunch or a dinner side dish.
An Australian study in the European Journal of Nutrition revealed low-fat diet plans that contain 17% or 35% protein both result in a 9% decrease in body weight and a 4% reduction in fat-free mass among dieters.
Lebanon and Israel have been competing to see who can make the larger batch of hummus, and both countries lay claim to the chickpea-based dish. Perhaps the shared affection for a food that has been enjoyed for centuries shows hope that the countries can bridge their differences.