Welcome to the Stars Hollow Health and Fitness weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
We may be seeing the first burnt-orange and fiery reds of fall foliage, but farmer’s markets and Community Supported Agriculture baskets are still laden with deep greens like Swiss chard, broccoli rabe and bok choy. If your produce basket is overflowing, here are five new recipes from Martha Rose Shulman that will get you cooking with greens.
Broccoli rabe, also known as rapini, is the centerpiece of this classic pasta dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape.
This recipe is inspired by a Greek dish from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.”
A delicious soup adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli.
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor.
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
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