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June 2025 Recipes of the Month
Cooking Demonstration
Hally Health offers a variety of virtual demos and classes through Facebook Live. Among their most popular videos are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on Facebook.com/HealthAlliance at 1 p.m. CT, on the third Tuesday of the month.
Cucumber-Watermelon Salad
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup minced fresh parsley
- 2 medium unpeeled cucumbers, washed, ends removed, sliced lengthwise, then sliced crosswise
- 3 cups watermelon, cut into 1-inch cubes (about 1 pound)
Directions
- Combine lime juice, sugar, and salt in a 2-quart bowl; whisk together. Stir in parsley.
- Add cucumbers. Toss, coating all cucumber pieces. Add watermelon, fold in gently.
- Cover, set aside and allow the juice from the watermelon to mix with the other juices. Stir gently and let marinate in the refrigerator for one hour before serving
Chocolate Angel Food Cake, with Berries
Ingredients
- 1 cup All-Purpose Flour
- 1 cup Sugar
- 1/4 cup Cocoa Powder
- 1/8 teaspoon Salt
- 12 each Egg Whites
- 2 1/2 teaspoons Lemon Juice, fresh
- 1 3/4 teaspoons Pure Vanilla Extract
- 1/2 cup Sugar
- 1 1/2 cups Strawberries, sliced
- 1 1/2 cups Raspberries
- 1/4 cup 100% Orange Juice
Directions
- Sift flour, sugar, cocoa powder, and salt.
- In a separate bowl, whip egg whites, lemon juice, and vanilla until peaks form. Add sugar and whip until peaks are stiff.
- Gently fold-in half of sifted dry ingredients; then fold in remaining dry ingredients.
- Pour batter into an ungreased bundt or cake pan. Bake at 325°F for 45-55 minutes, or until cake springs back when touched.
- Cool, upside down, on cake rack.
- Toss berries with orange juice.
- Slice cake into 12 equal portions. Serve topped with 1/4 cup berries.
