Issue link: http://viewer.e-digitaledition.com/i/944427
Kirk C. Tice PRESIDENT AND CEO Stephen A. Timoni CHAIRMAN OF THE BOARD OF GOVERNORS The Rose EXECUTIVE EDITOR Donna Mancuso MANAGING EDITOR Gabrielle Fernandez DESIGNER Rosie Fitzgerrel ACCOUNT MANAGER Jen Matthew The Rose is named in honor of the women's auxiliary, which sold local roses to raise money for our first hospital in the early 1900s. Robert Wood Johnson University Hospital Rahway complies with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. For more information, see link on our home page at www.rwjuhr.com. RWJ Rahway cumple con las leyes federales de derechos civiles aplicables y no discrimina por motivos de raza, color, nacionalidad, edad, discapacidad o sexo. ATENCIÓN: Si usted habla español, servicios de asistencia lingüística, de forma gratuita, están disponibles para usted. Llame al (732) 499-6136. RWJ Rahway konfòm ak lwa sou dwa sivil Federal ki aplikab yo e li pa fè diskriminasyon sou baz ras, koulè, peyi orijin, laj, enfimite oswa sèks. ATANSYON: Si w pale Kreyòl Ayisyen, gen sèvis èd pou lang ki disponib gratis pou ou. Rele (732) 499-6136. "Everything's Coming Up Roses" as we induct Donna Mugavero, RWJ Rahway Board of Governors member, into the Guardian of the Rose at the Rose Ball on Saturday, April 28, at The Wilshire Grand Hotel in West Orange. There are many ways to help support this event: be a sponsor, buy a ticket, place an ad in the journal, or make a donation! For information about how you can help, including joining our committees, please call the Foundation Office at (732) 499-6135 or email foundation.rahway@rwjbh.org. "Scientists have found that eating a plant- based diet can reduce people's risk of chronic conditions, such as heart disease, high blood pressure, Type 2 diabetes, and certain cancers," says Diane Weeks, RDN, CDE, MS, Registered Dietitian and Certified Diabetes Educator at Robert Wood Johnson University Hospital Rahway. "This plant-based dish is a good source of fiber and is rich in nutrients, including vitamins A, B, C, and K, potassium, magnesium, iron, and folate." INGREDIENTS 4 fresh, medium golden or red beets 1 3 cup balsamic vinegar 2 tablespoons canola oil, divided ½ cup red quinoa 1 ¼ cup low-sodium vegetable broth, divided 2 large, finely chopped garlic gloves ½ teaspoon smoked paprika 4 cups fresh, chopped curly kale RWJBarnabas Health is the most comprehensive healthcare delivery system in New Jersey. The system includes 11 acute care hospitals—Clara Maass Medical Center in Belleville • Community Medical Center in Toms River • Jersey City Medical Center in Jersey City • Monmouth Medical Center in Long Branch • Monmouth Medical Center Southern Campus in Lakewood • Newark Beth Israel Medical Center in Newark • RWJUH New Brunswick and Somerset • RWJUH Hamilton • RWJUH Rahway • Saint Barnabas Medical Center in Livingston. The system also includes three acute care children's hospitals and a leading pediatric rehabilitation hospital, Children's Specialized Hospital, a freestanding 100-bed behavioral health center, ambulatory care centers, geriatric centers, the state's largest behavioral health network, comprehensive home care and hospice programs, fitness and wellness centers, retail pharmacy services, a medical group, multi-site imaging centers, and four accountable care organizations. For more, visit www.RWJBHinfo.org. ANTIOXIDANT-PACKED KALE AND BEET SALAD DIRECTIONS 1. Preheat oven to 400 degrees. 2. Peel and chop beets. Place beets in a baking dish and drizzle with balsamic vinegar and 1 tablespoon oil. If desired, also season lightly with black pepper and salt. Cover baking dish with aluminum foil, and bake for 30 minutes. Flip beets and bake, uncovered, for an additional 15 to 20 minutes. 3. Boil quinoa in 1 cup broth. Reduce heat and simmer 15 minutes. 4. Heat 1 tablespoon oil over medium heat. Add garlic and season with paprika. Sauté for 30 seconds. Add remaining broth and kale, and sauté for 10 minutes. As needed, add additional broth in 1-tablespoon increments, so kale remains moist while cooking. Stir in quinoa, and season with salt and pepper, to taste. 5. Plate sautéed kale and quinoa. Top with roasted beets and serve immediately. NUTRITIONAL INFORMATION Makes 4 servings | Calories: 206 | Total fat: 9g | Carbohydrates: 28g | Sodium: 113mg | Dietary fiber: 4g | Protein: 6g Brimming with vitamins, minerals, and inflammation- busting antioxidants, this sweet-and-savory spring salad features a variety of easy-to-find vegetables and makes a filling meat-free entrée or side dish. FUN WAYS TO CONTRIBUTE TO RWJUH RAHWAY FOUNDATION Ready Let's Grow 30-Day Fitness Challenge and Healthy Living Journey! The 30-day event runs from April 20 through May 19. Are you up for the challenge? Get started today! Pick the path that works best for you and have your family and friends support your journey. Get fit, be healthy, and help RWJUH Rahway continue to build healthy communities! Visit www.rwjbh.org/readyletsgrow to learn more. 2 THE ROSE WWW.RWJUHR.COM