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Eye Recipe

Turkey and Mango Orange Pepper Boats

Optometrists and authors Barbara Pelletier and Laurie Capogna provide recipes — six times this year — from “Eyefoods: A Food Plan for Healthy Eyes,” so you can educate your patients about the link between nutrition and eye health.

Eye Health Benefit: Orange peppers contain zeaxanthin, which research shows may be protective against eye disease because it absorbs damaging blue light when it enters the eye.

Ingredients

• 1 boneless, skinless turkey breast or two boneless, skinless chicken breasts cut into bite-sized pieces (170g or 6oz)

• 1 tbsp canola or olive oil

• 1 cupped shelled edamame or frozen peas, thawed

• 2 green onions, chopped

• 1 mango, peeled and sliced

• ¼ cup chopped cashews

• ¼ cup fresh parsley, chopped

• 4 orange peppers, seeds removed, cut in quarters

• Salt and pepper

Dressing

• 3 tbsp canola oil

• 1 tbsp rice vinegar

• 1 tbsp low sodium soy sauce

• Dash of hot sauce

• Dash of sesame oil

• Pepper to taste

Directions

1 Heat oil in a sauté pan. Cook turkey or chicken breast on medium-high heat until cooked through. Season with salt and pepper. Remove from heat.

2 Bring frozen, shelled edamame to a boil. Remove from heat as soon as edamame floats to the top of the water. Drain and cool.

3 Mix edamame, green onion, mango, cashews and parsley in a bowl. Add cooked turkey and mix ingredients together. (This mixture can be made ahead one to 24 hours and stored in the refrigerator.)

4 Mix all dressing ingredients together in a small bowl or jar. Add to the turkey mixture.

5 Spoon into pepper quarters and top with chopped cashews.

Tip: Enjoy cold or at room temperature.

RECIPE COURTESY OF “EYEFOODS: A FOOD PLAN FOR HEALTHY EYES” BY OPTOMETRISTS BARBARA PELLETIER AND LAURIE CAPOGNA.