Tag: Nutrition

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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 /tag/Health%20and%20Fitness%20News here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Over the years I have given you a number of Recipes for Health devoted to smoothies – fruit smoothies with nuts and seeds; smoothies with vegetables; dairy free smoothies. I thought I had pretty much covered all the smoothie bases. Then I came across a recipe for a “Fresh Peach, Banana and Warm Millet Smoothie” in Bryant Terry’s impressive new cookbook “Afro-Vegan,” and a bell went off. Cooked millet in a smoothie? I had never seen such a thing; yet breakfast is a great meal for cooked grains, and also for smoothies. So why not? Adding cooked grains to smoothies would be a perfect way to thicken the drinks and bulk them up. It’s also a delicious way to incorporate more grains into your diet.

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Nutritionists will tell you that “butter is back” is not quite the right message to be sending to the public about the significance of fat in a healthy diet. We can, however, let go of our fear of frying, especially if we use monounsaturated fats like olive oil and polyunsaturated fats like grapeseed oil. Study after study has indicated that refined carbohydrates play a much more insidious role in our national health problems than fats do, and that a moderate-fat (but low-saturated fat) diet like the Mediterranean diet (about 40 percent calories from fat) is a healthy way to eat, and even more important, an enjoyable, very easy way of eating to adhere to.

When it comes to frying and deep-frying food it’s not so much the frying that is the consideration, but what you are frying. If coating vegetables in a batter that crisps up when you fry them in hot oil makes you and your kids want to eat lots of vegetables, then why not do it from time to time? Try crispy kale coated with a crunchy spiced chickpea flour batter and you will find yourself eating kale like popcorn.

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

A couple of years ago I gave you a recipe for a roasted mushroom base, a sort of vegetable Hamburger Helper that I had learned to make from Scott Samuels, a Culinary Institute of America chef. Chef Samuels combined it with ground beef to make delicious burgers. It has caught on among food service professionals who want to improve the nutritional profile of their offerings. Now they refer to it as, simply, “The Mix,” and they are keeping mushroom growers very busy.

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Last weekend it was time to reach into my vegetable crisper, pull out the lingering produce and use things up. I try not to buy more than what I need for recipe testing, but sometimes my imagination gets ahead of me and I soon find myself with a pile-up of vegetables that never made it into a recipe. [..]

These are the more-than-a-week-old vegetables that ended up on my counter: a red cabbage, a couple of red bell peppers, a bunch of beets with greens, about a pound of carrots, a bag of brussels sprouts and a fennel bulb. A disparate range but I knew I would find homes for them. I opened some of my favorite cookbooks to get some inspiration, and right away I came upon a simple, comforting rice and leeks recipe in Diane Kochilas’s latest cookbook, “Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die.”

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

I used to insist on making a green salad to go with every meal. It is the way I grew up eating – in fact the first thing I learned to make in the kitchen was a vinaigrette, and my first kitchen tasks were preparing all of the lettuces and vegetables for our mixed green salads. Now my salads are not always green. This is especially true in winter, when root vegetables, roasted vegetables, grains and year-round vegetable staples like celery are often at the center of my salad plate.

For inspiration for this week’s salads, I looked at the Union Square Greenmarket website as well as some websites from farms, to see what fruits and vegetables may be arriving in your CSA baskets.

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

On Sunday I cooked up a big pot of nutty-tasting kasha, the cooked cereal made with toasted buckwheat groats. I enjoyed it all week. I stirred some into a frittata along with leeks and spinach, added it to two different salads and to buckwheat pancakes. I ate it plain, with a little milk and maple syrup as porridge for breakfast, and made a dinner in a bowl of kasha topped with mushroom ragout and kale. [..]

But this week everything changed when I bought a box of medium-grain kasha at the supermarket and took another stab at it. These groats were cracked, like bulgur, something I hadn’t seen before. (Indeed, I had reported years ago in this column that it was the medium cut of the grain that made them mushy; now I am convinced that I had it wrong, and that the cooking method also plays a key role). Cracked kasha (the package says “medium granulation”) is still a whole grain – nothing has been removed – but the grains have more exposed surfaces and are smaller than the whole pyramid-shaped buckwheat groats that I usually cook. I followed the directions on the box, mixing the buckwheat with a beaten egg and toasting it in a dry pan over high heat before adding hot water, salt and a little butter and simmering for 10 minutes. Then I did what I always do when I cook grains (and this instruction isn’t on the package): I let them sit for 10 minutes with a tea towel placed between the top of the pan and the lid to absorb steam from the grains. The kasha turned out perfectly – dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I love.

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Cauliflower is a vegetable that I have no qualms about buying on impulse. It keeps very well in the refrigerator – I have made perfectly good meals using florets I found lingering in my produce drawer that had been there for more than a week. Not that I recommend this approach, but it is good to know that you need not use it up right away, especially when you find large heads weighing anywhere from 1 1/2 to 2 pounds.

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Most life-changing food experiences involve exotic or high-end foods like truffles. But my latest life-changing food experience involved humble grits and polenta – cornmeal mush. [..]

And I have long been a polenta enthusiast, but I was mostly content with my generic oven-baked polenta. But Italian heirloom corn, ground with 17th and 18th century artisan techniques, is an altogether different dish. I cook it on top of the stove, not in the oven. It has a creamier texture and more intense corn/floral flavor and aroma than any polenta I have cooked in the past.

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Chefs are coming up with all sorts of inspiring ideas for grains, and I was lucky enough to learn about some of them at last November’s Whole Grains: Breaking Barriers conference organized in Boston by Oldways and the Whole Grains Counsel. [..]

One of the new old grains that peaked my interest at the conference was freekeh, a green wheat product that is popular throughout the Middle East but seems to be just catching on here. It has a smoky/earthy flavor, the result of the production process that I describe in this week’s freekeh salad recipe, and it is bound to win over the hearts and palates of those who can still appreciate wheat.

Welcome to the Stars Hollow Gazette‘s Health and Fitness News 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.

Follow us on Twitter @StarsHollowGzt

Whether big minestrones, noodle bowls with broth and vegetables, or less hearty soups like purées, all of this week’s potages make fine, easy winter meals and great vehicles for whatever vegetables you can get your hands on. I froze what we didn’t eat, and I am reassured knowing there are good soups on hand in the freezer.

~ Martha Rose Shulman ~