When preparing your next health-conscious menu, consider this fact: Nutritionists say that knowing where your ingredients come from can be almost as important as knowing what ingredients to use.

That’s one reason food such as certified Wild American Shrimp has become popular. They are caught fresh in their own natural environment from the South Atlantic and Gulf of Mexico-and they are a health-conscious choice for consumers.

A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein-47 percent of the daily value for protein.

Monica Pope, owner and chef of the Houston restaurant T’afia, has built an entire menu around fresh, regional fare. She recommends that consumers ask for certified Wild American Shrimp and purchase local ingredients at their grocery store, favorite restaurant or seafood counter.

Not all shrimp are created equal-wild-caught shrimp has a distinctive flavor. Most shrimp sold in American stores are pond-raised imported, so be sure to ask for Wild American Shrimp caught by fishermen.

“You’re not only choosing the best-tasting seafood possible, you’re also helping to support an entire industry and way of life,” says Pope. Try these recipes:

Turmeric Shrimp With Hip Hummous

Turmeric Shrimp

1 lb Wild American Shrimp, cleaned

21/2 cloves garlic

2/3 teaspoon salt

1 small bay leaf

1/3 tablespoon fresh-squeezed lime juice

21/2 cups water

2/3 teaspoon turmeric

3 tablespoons lime juice

pinch turmeric

1/3 tablespoon red chili powder

3 tablespoons cilantro, chopped

Place the peeled garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoon lime juice and the 2/3 teaspoon turmeric. When the water is boiling, add the shrimp, stirring, and cook just until opaque, about 2-3 minutes at most. Do not overcook! Drain.

Immediately spread the shrimp onto a large baking sheet to cool, as they will continue to cook. Mix the additional lime juice, red chili powder and additional turmeric together and pour over the warm shrimp. Toss until well-combined. Add the chopped cilantro leaves to the cooled shrimp.

Hip Hummous

1/2 bag chickpeas

11/2 bulbs roasted garlic

1/8 cup fresh-squeezed lemon juice

cup tahini

1 preserved lemon

2 avocados, ripe, remove pits & scoop out flesh

1 tablespoon curry powder

salt & pepper to taste

Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.

NOTE: To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx. 30 minutes.

To assemble:

Mound the Hip Hummous in the middle of the plate and surround with the Turmeric Shrimp.

Digestive problems are on the rise and affecting Americans’ lifestyles. According to the American Gastroenterological Association (AGA), Americans report more than 81 million cases of chronic digestive problems each year.

The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.

“Eating a wide variety of nutrient-rich and colorful fruits and vegetables, which are beneficial to your digestive tract, is the first step. This includes dried fruits, like California dried plums, as well as fresh berries and apples,” says Leo Treyzon, M.D., from the divisions of Digestive Diseases and Clinical Nutrition at the University of California, Los Angeles.

He says, “These types of foods are loaded with essential vitamins and minerals that provide a broad array of health benefits. Other foods containing fiber, protein, calcium and vitamin D are also good choices for enhancing your digestive health.”

Treyzon says California dried plums are particularly good for digestive health because they have a unique combination of nutrients, such as soluble and insoluble dietary fiber, potassium and magnesium. They are also high in plant substances called polyphenols, which are strong antioxidants that protect DNA against damage, decrease inflammation and prevent cancer.

Treyzon emphasizes that as people learn more about which types of food improve their digestive health they’ll also realize the positive impact nutrition has on lifestyle and overall health. He added that good digestive health improves one’s immune system and may reduce the risk for some chronic diseases, such as heart disease and some forms of cancer.

“As you make positive food choices, remember that it’s important to eat adequate amounts of protein, especially vegetable protein,” notes Treyzon. “I would also choose fats wisely, avoid concentrated sweets, drink plenty of fluids and engage in enjoyable physical activities for at least 30 minutes a day.”

California dried plums are a convenient, healthy snack that fits into today’s busy lifestyle. They also are a tasty addition to any meal. Here’s a healthful and delicious recipe idea:

Chicken Sauté With Balsamic-Dried Plum Sauce

Prep time: 10 minutes

Cook time: 25 minutes

2 tablespoons olive oil

4 boneless skinless chicken breast halves (about 11/2 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup finely chopped shallots

2 cloves garlic, minced

1 cup low-sodium chicken broth

1/2 cup (about 3 ounces) coarsely chopped California pitted dried plums

1/3 cup balsamic vinegar

1/2 teaspoon dried thyme leaves, crushed

In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once.

Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced to about 1 cup. Spoon over chicken.

Makes 4 servings.

Nutrition Information Per Serving: 345 calories; 24% calories from fat; 9 g fat; 139 mg sodium; 22 g carbohydrate; 42 g protein; 99 mg cholesterol; 1 g fiber

It’s hot. You’re at the pool. You crave something light and refreshing but don’t want to spend too much time in the kitchen. Why not mix things up with frozen fruit?

There’s no better time than summer to find a cool way to eat healthy. Ideal for smoothies, salsas or everyday snacking, frozen fruit has the added benefit of being just as nutritious as fresh fruit. It’s a terrific way to enhance your summer menu, with 100 percent natural frozen fruit.

“The beauty of frozen fruit is that it has nutrition benefits equal to fresh fruit plus the added value of being easy to use. You only prepare what’s needed and store the rest,” said Wild Blueberry Association nutrition expert Susan Davis, MS, RD.

According to Davis, the Food and Drug Administration considers frozen fruits nutritionally comparable to fresh, allowing frozen produce to be labeled as healthy.

Easy to prepare and serve, frozen fruit is washed and ready to eat. The picking, cleaning, dicing and chopping have already been done. Eating healthy doesn’t have to break the bank either. Ounce for ounce, frozen fruit offers tremendous value compared to fresh.

Try this delicious, colorful Mango Salsa for a savory-sweet twist on summer grilling:

Mango Salsa

Prep Time: 15 minutes

Chill Time: 30 minutes

Makes 23/4 cups

2 cups Dole® Fresh Frozen Mango Chunks, partially thawed

1/2 cup finely chopped Dole Red Bell Pepper

1/4 cup finely chopped Dole Green Bell Pepper

1 tablespoon chopped Dole Green Onion

2 teaspoons chopped fresh cilantro or parsley

2 teaspoons chopped jalapeño chiles

1 teaspoon grated lime peel

Combine mango chunks, bell peppers, onion, cilantro, chiles and lime peel in small bowl. Serve salsa at room temperature or slightly chilled. Serve over grilled chicken breasts or fish fillets. This delicious and colorful mango salsa can also be served as a dip with tortilla chips, spooned over quesadillas or tacos.

Nutrition Information Per Serving: 31 calories; 0g fat (0g sat.); 0mg cholesterol; 2mg sodium; 8g carbohydrate (1g dietary fiber, 7g sugars); 0g protein; 13% Vit A; 56% Vit C; 1% calcium; 1% iron; 3% potassium; 2% folate.

Refreshing Summer Treats

Hold on the ice and enjoy the juicy, sweet, refreshing fruits of summer!

Tropical Breeze: Get out the blender and combine low-fat vanilla frozen yogurt, Dole Fresh Frozen Tropical Gold™ Pineapple and Dole 100% fruit juice. Pour into a dessert dish for a pineapple soft serve.

Fruity Finale: Add Dole Fresh Frozen Fruit as a topping for frozen yogurt, sherbet or light ice cream.