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" Today&amp;#039;s snack comes from Jackie Newgent, RD, culinary nutritionist, author of Big Green Cookbook, and recreational chef instructor at the Institute of Culinary Education: Right now, my favorite is fig brushetta. I slice and toast whole grain raisin-nut bread, spread it with organic ricotta cheese, top it with fresh fig, and sprinkle it with local honey, fresh thyme or rosemary, sea salt and cracked black pepper.   It&amp;#039;s a balanced and beautiful snack with a variety of nutrients. The only food group not included is vegetables. The bruschetta provides staying power with it&amp;#039;s fiber and protein. And it takes advantage of seasonal fruit, which means the fruit is at it&amp;#039;s peak of ripeness, nutritional value, and flavor. (You can change the fruit based on what&amp;#039;s in season locally.) The sweet and savory combo sounds delicious. Thanks Jackie! \u2014Barbara Brody, Health Editor "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/health-fitness/nutrition/a45263/fig-brushetta-2141/>