Subject: Thank you for visiting Sunsweet!

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Thank you for your continued support of Today's Dietitian. Below is information from one of our sponsors:
Thank you for visiting Sunsweet® at Today’s Dietitian Symposium 2018! We’re so glad you were able to attend our 2018 symposium. It’s always inspiring to meet so many dedicated dietitian professionals and exchange ideas. We wanted to pass along information on some terrific upcoming events, such as the Food & Nutrition Conference & Expo, as well as some great ways prunes fit perfectly into a healthy lifestyle. - FNCE® 2018 - World Osteoporosis Day - Healthy Snacking - Moroccan Chicken Tagine
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Join Sunsweet at FNCE® 2018
October 20 – 23 in Washington D.C. Learn how Amaz!n™ Prunes support bone healthy, and can help your clients make healthy eating choice. Visit booth #2411 to try our delicious Amaz!n™ Prune products. And check out our new juice bar!
World Osteoporosis Day, October 20! Research has shown that eating 10-12 prunes per day was associated with improved bone mineral. Learn More >>
Healthy Snacking - Prunes are delicious as a snack, and also in sweet and savory dishes. They’re the perfect addition to a healthy lifestyle. Learn More >>
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Moroccan Chicken Tagine
Prep Time: 25 minutes, Cook Time: 45 minutes | Ingredients: 4 Tbsp Extra Virgin Olive Oil - 4 Chicken legs and thighs - Salt and Pepper to taste - 4 Large carrots, cut into 2” pieces - 1 Large onion, cut into quarters - 2 Cloves garlic, sliced - 2 Tbsp fresh ginger, minced - 1 Tbsp minced fresh turmeric or 1 Tbsp powdered turmeric - 2 Tbsp cider vinegar - 2 Cups organic low sodium chicken stock - 1 Cup Sunsweet® Amaz!n™ Prunes - ½ Cup pistachios - 1 Tsp cayenne pepper - Fresh mint to garnish | Instructions: In a large Dutch oven, heat the olive oil over medium high heat. Season the chicken thoroughly with salt and pepper and then sear on all sides until golden brown, about 5-7 minutes. Remove the chicken and set aside on a plate. Add carrots, onions, garlic, ginger and turmeric and sauté for 3-5 minutes. Deglaze with cider vinegar, reduce heat to medium low. Return chicken to the pot and add the chicken stock, Sunsweet Amaz!n Prunes and season with salt and pepper. Cover and simmer for 20-25 minutes until the chicken is cooked through and reads 155 F at the joint on an instant read thermometer. Sprinkle with pistachios, cayenne pepper and torn mint. Serve immediately. Recipe created by award-winning chef Seamus Mullen
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