Congratulations HHI Cooking Competition Winners!
The 2021 Healthy Hospital Initiative Cooking Competition Awards were given to the following hospitals and individuals:                                                                                     

MedStar Washington Hospital Center: Grand Prize Winner

• Chef Artis Crum
• Chef Bill Griffin, Jr.

Psychiatric Institute of Washington: First Runner-Up   

• Chef Kevin Brown

MedStar National Rehabilitation Hospital: Second Runner-Up

• Chef Wayne Hargrove
• Shevonia Dawkins

Howard University Hospital: Third Runner-Up

• Chef Mireya Casarubbias-Nava
• Timothy Pile
• Leithella Campbell

All of the dishes used the secret ingredient of turmeric to make their dishes unique, creative and delicious. Winners were presented with trophies and most importantly, have bragging rights on what hospital has the most delicious food.  Use the link below to watch the recording using passcode: HHICookComp21!.

Healthy DC Webinar Available On-Demand
On May 6, DC hospitals participated in a webinar discussing the benefits and strategies for reducing sugar and sodium in hospitals. Click on the link below to access the recording and presentation materials.

• 1 English cucumber
• 1 pineapple
• 2 inch piece fresh ginger
• 4-6 garlic cloves
• 1 tsp ground turmeric
• 1tbsp Sweet Thai Chili Sauce
• 1 tsp crushed red pepper flakes
• ½ tsp Kosher Salt
• 1 tilapia fillets
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 4 rice paper rounds
• 1 head green leaf lettuce
• 1 oz fresh cilantro or basil
• Juice of one lime

• 2 cloves garlic finely chopped
• 4 tsp turmeric
• 2 tbsp olive oil
• 2-1/2 cups carrots cut ½ in diagonal
• 3 cups potato peeled cut into 1” cubes
• 2 cups rutabaga peeled cut into ½ inch sticks
• 1 tbp nutritional yeast
• 1 tbsp ground black pepper

1. Slice the cucumbers and pineapple into strips about 3” long and ¼ “ thick. Set aside.
2. Peel and finely chop the ginger and 4-6 garlic cloves and mix with turmeric, sweet chili sauce, crushed red pepper flakes and a pinch of kosher salt in a small bowl. 
3. Cut tilapia fillets into 4 equal pieces, then massage marinade onto fish to coat evenly. Place in a shallow bowl or dish, let marinade in the fridge at least 30 minutes preferably up to 2 hours.
4. Working in batches as needed, cook fish until flesh is opaque all the way through, firm and flakes easily with a fork. About 3 minutes per side. Transfer to plate and flake into smaller pieces.
5. Meanwhile, make dipping sauce, stir sugar and 5 tbsp warm water in a small bowl until sugar dissolves. Halve a lime and squeeze in juice careful not to let seeds fall in, add ½ tbsp sweet chili sauce, remaining chopped ginger and garlic and a pinch of red pepper flakes if you like it spicy. Stir to combine set aside for serving with roll.
6. To assemble rolls, working one at a time. Dip 4 rice paper rounds into a clean shallow bowl or pan of hot water until pliable but not floppy, about 15 seconds.  Lay flat on a large plate or cutting board and arrange a piece or so of the torn lettuce leaf, some herbs, a slice or two of the cucumber and pineapple, and a few pieces of fish horizontally across the center of the wrappers, leaving 2” border on left and right sides. Fold left and right sides inward, then tightly roll wrapper starting at the side nearest you. To have fillings exposed simply fold in the left side of wrapper before adding fillings. Repeat until all filling is used, arrange on plate and serve with dipping sauce.

1. With the rack in the middle position, preheat the oven to 425F line a baking pan with parchment paper.
2. In a lager bowl, combine garlic, turmeric and oil and add the vegetables and coat well. Season with nutritional yeast and pepper.
3. Spread the vegetables on the baking pan, roast for 20 minutes, turn the vegetables and continue roasting until tender, about 15 minutes.
4. Turn on the broiler and broil the vegetables until nicely browned.

1. Check your inbox later this month for an upcoming survey.
2. Tell us how healthy habits have impacted you and your hospital.