Continued from Healthy Eating Recipe.

Here are two more healthy recipes you might want to try.

Vegetable Stew

Yield: 4 servings
-1 cup brown rice
-2 cups water
-1/2 teaspoon salt
-1 tablespoon canola oil
-2 tablespoons all-purpose flour
-1 large red bell pepper, chopped
-1 medium onion, chopped
-11/2 cups chopped carrots
-4 garlic cloves, minced
-3 cups fat-free, salt-free vegetable broth
-1 tablespoon dried thyme
-1 teaspoon paprika
-1/4 teaspoon cayenne pepper
-1 package frozen okra, thawed (about 2 cups)

In a saucepan, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl.

Meanwhile, heat canola oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring often, until the flour is browned, 3 to 5 minutes.

Add the pepper, onion, carrots, and garlic. Cover, and over medium heat cook for 3 minutes. Uncover and stir in the broth, thyme, paprika, pepper, and remaining salt. Cover and bring to a boil.

Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes. Stir in the okra and continue to simmer, covered, for 5 minutes.

Serve vegetables over rice.

Nutrition facts (per serving): Calories 307, Carbohydrate 54 grams (g), Fiber 7 g, Protein 11 g, Total fat 5 g, Cholesterol 0 milligrams (mg), Sodium 459 mg.

Fruit Sorbet

Yield: 4 servings
4 cups frozen fruit, a mixture or a single fruit
Juice of and grated peel of 1 large orange
1 tablespoon marmalade
Fresh berries (washed and drained), to garnish each serving

Put a food-processor bowl in the refrigerator for about 20 minutes or until it is cold. Place frozen fruit, orange parts, and marmalade in the cooled bowl and process until smooth.

Scoop out the sorbet, and serve with fresh berries.

Nutrition facts (per serving): Calories 72, Carbohydrate 17 grams (g), Fiber 2 g, Protein 2g, Total fat 0 g, Cholesterol 0 milligrams (mg), Sodium 5 mg.