Sweet potatoes, an excellent source of beta-carotene, are glazed with antioxidant-rich cherry juice concentrate - a great combination for enhancing immunity and preventing cancer and heart disease. (Courtesy of choosecherries.com)

February 14, 2010 is going to be particularly special this year.

Two spectacular festivities are coming together on this day — and that means double the pleasure in everything from the foods we eat to the customs we keep.

We're talking Valentine's Day and the Chinese New Year, both falling on the same day. We suspect the whole country's going to be pulling out all the stops — and painting the town red.

Red's the colour associated with both occasions and defines the events boldly: We'll see Valentine's Day drenched in red hearts and flowers, while the Chinese New Year celebrates with gold stamped red envelopes that are stuffed with money and given as a token of the day.

This February 14, let's celebrate red for how good it is to eat! "Foods with the colour red are all about health," notes Sun Media's Fran Berkoff, professional dietitian, nutritionist and coauthor of Power Eating: How to Play Hard and Eat Smart for the Time of Your Life. "From a food and health perspective, the bolder the colour the better."

Berkoff says the colour of the fruits and vegetables we eat means "powerful antixoidants and foods rich in nutritients and vitamins. Red berries, for example, are anthcyanins — antioxidants found in the plant pigments that have been shown to reduce heart disease and cancers."

Tomatoes are dense in lycopene, a powerful antioxidant. And "cranberries have compounds to help with urinary tract infections. Red peppers are high in vitamin C and beta carotine. Plus red peppers contain lutein, which helps lower the risk of macular degeneration."

Look at the humble beet, adds Berkoff — the red in beets comes from betacyanins, studied for their antioxidant properties."

And let's not forget other goods that come in red — as in red wine. And word is the searing heat of a hot red pepper actually helps release endorphins that really make you feel fabulous.

For February 14, celebrate in style by wearing red, giving red — and eating bright red foods.

These are foods that protect you, love you and love your heart!

SWEET POTATOES WITH CHERRY GLAZE

Sweet potatoes, an excellent source of beta-carotene, are glazed with antioxidant-rich cherry juice concentrate - a great combination for enhancing immunity and preventing cancer and heart disease. Recipe courtesy of choosecherries.com.


2 medium sweet potatoes


2 Tbsp. (30 ml) tart cherry juice concentrate (undiluted)


1Tbsp. (15 ml) brown sugar 
1 Tbsp. (15 ml) butter, melted 
 Pinch ground ginger


1 green onion, sliced


(Added nonstick cooking spray) Scrub potatoes and halve lengthwise; do not peel. Spray on baking pan with nonstick cooking spray. Place potatoes, cut side down, in pan. Bake in a preheated 400F (200C) oven 30 to 40 minutes or until almost tender. 
 Stir together cherry juice concentrate, brown sugar, butter and ginger. Turn potatoes cut-side up and brush with cherry mixture. Bake 5 to 10 minutes, or until tender. Sprinkle with green onion. Serve immediately. 


Serves 4.

SWEET PEPPERS WITH TUNA

A wonderful addition to an antipasto platter, this appetizer is even better the next day. Serve with crusty bread or crackers. Recipe courtesy Foodland Ontario.

3 large sweet peppers

1 can (7 oz/198 g) light chunk tuna, drained

1 Tbsp. (15 ml) capers, drained and coarsley chopped

1/2 cup (125 ml) extra-virgin olive oil

2 anchovies, chopped

1 Tbsp (15 ml) red wine vinegar

Salt and pepper

Chopped fresh parsley (optional)

Seed and cut peppers into 1/2- to 3/4-inch (1 to 2 cm) chunks. Set aside. Combine tuna and capers just until blended (do not overmix). Set aside.

In large deep skillet, heat oil over medium-low heat. Add anchovies; cook for 2 to 3 minutes. Add tuna mixture; cook for 1 minute longer.

Stir in sweet peppers; cook over medium heat for about 20 minutes or until tender and lightly browned, stirring frequently. Remove from heat. Add vinegar, and salt and pepper to taste. Chill in refrigerator for at least 1 hour. Serve garnished with parsley, if desired.

Serves 6-8 as an appetizer

STRAWBERRY GIN-TINIS

Recipe courtesy Foodland Ontario.

2-1/2 cups (625 ml) strawberries

1/4 cup (50 ml) freshly squeezed lemon juice

2 Tbsp. (30 ml) granulated sugar

1 cup (250 ml) gin

2 cups (500 ml) ginger ale

8 strawberries

In food processor, puree strawberries, lemon juice and sugar until smooth or desired consistency. Strain to remove seeds if desired. Pour into pitcher; stir in gin. Refrigerate until chilled.

To serve, place 2 ice cubes in each of 8 martini or stemmed glass. Pour in straweberry mixture; top with ginger ale. Garnish with skewered strawberry.

Serves 8.

TIP: For kids: Double the strawberry purée, omit the gin and top with ginger ale.