Tag: Nutrition

Welcome to the Stars Hollow 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

Here’s a new concept: view the holiday party season as an opportunity to eat more vegetables and legumes. I spent a week making Mediterranean vegetable and bean purées that we spread on toasted bread and devoured for lunch and dinner every day. [..]

This week the focus is on the savory (in a couple of weeks I’ll bring you some sweeter and crunchier ideas). As always, the cuisines of the Mediterranean offer everything I am looking for – vibrant, nutrient-dense seasonal vegetables and legumes flavored with herbs, spices and aromatics. I transformed some of my favorite vegetable and legume dishes into spreads simply by blending them in a food processor. Serve these on toasted croutons or crackers, or if you need a lower-carb delivery system, spoon or pipe onto squares of red pepper, endive leaves, or cucumber rounds.

~Martha Rose Shulman~

Welcome to the Stars Hollow 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

These salads are all substantial enough to eat as a meal and have enough calories to sustain you until the next. But you could serve smaller portions as a starter or side dish. I found that some, like the Asian chopped salad and the quinoa salad, had great staying power throughout the week. If you are vegetarian and want to include a high protein food in the salads that call for turkey or chicken, use the baked seasoned tofu in the Asian chopped salad. It would be a welcome addition to any of these salads.

~Martha Rose Shulman~

Welcome to the Stars Hollow 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

It’s always the desserts that tip the balance at Thanksgiving. We’re pacing ourselves, full but not too full, until we get to those irresistible pies. I love them as much as anybody, but I thought I’d work on some pielike desserts this week that have the fillings we love without as much butter in the crust. Galettes, phyllo-wrapped strudel and clafoutis all fit the bill. I filled layers of phyllo with a mixture of caramelized chopped apples, pears, mixed dried fruit and slivered almonds and rolled it up into two beautiful strudels, one of which I froze and will pull out and bake on Thanksgiving. Galettes are more rustic than pies, but they’ll look beautiful on any Thanksgiving buffet, and judging from the way they went over in my house when I was testing the recipes, the apple and the pear and cranberry galettes will please a crowd. A clafoutis is one of the easiest impressive desserts that you can make; it looks a bit like a pie, but there’s no crust. Pears are the fruit to use at this time of year.

~Martha Rose Shulman~

Welcome to the Stars Hollow 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’ve written before about Greek vegetarian main dishes. The culture is rich with them, both vegan dishes and dishes with cheese and eggs. I know that Greek food is not exactly what comes to mind when you hear the word “Thanksgiving,” yet why not consider this cuisine if you’re searching for a meatless main dish that will please a crowd? It’s certainly a better idea, in my mind, than Tofurky and all of the other overprocessed attempts at making a vegan turkey. If you want to serve something that will be somewhat reminiscent of a turkey, make the stuffed acorn squashes in this week’s selection, and once they’re out of the oven, stick some feathers in the “rump,” as I did for the first vegetarian Thanksgiving I ever cooked: I stuffed and baked a huge crookneck squash, then decorated it with turkey feathers. The filling wasn’t nearly as good as the one you’ll get this week, but the creation was fun.

~Martha Rose Shulman

Welcome to the Stars Hollow 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

Recently I received an e-mail from a reader describing a kugel made with carrots and quinoa that she’d tasted at a buffet dinner. “It was delicious served at room temperature, cut into cubes, which were firm in texture, sweet but not overly, and  prepared with quinoa,” she wrote. “I am wondering if you might be willing and able to conjure up the ingredients to make this particular kugel incorporating quinoa.”

~Martha Rose Shulman~

Welcome to the Stars Hollow 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

   This week it’s hard not to think about pumpkins, even though most of you won’t be cooking your jack-o’-lanterns. But along with the pumpkins in bins outside my supermarket, there are as many kabocha squashes, butternuts, acorns and large, squat European pumpkins that the French call potirons.

   You can use either butternut or kabocha squash in this week’s recipes, though the two are not identical in texture or flavor. Butternut is a denser, slightly sweeter squash, and kabocha has an earthier flavor. Kabocha squash absorbs flavors beautifully and is especially well suited for salads because of the nice way it absorbs tart dressings.

Welcome to the Stars Hollow 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’ve got a pantry full of different grains and flours, a variety of nuts and seeds in my freezer, and a lot of ideas about how these hearty ingredients can contribute to a pancake. So this week I shook things up in the kitchen, and so far, so good.

I also wanted to come up with some savory pancakes and developed a couple of recipes that quickly became favorites in our home. I was thinking along the lines of traditional Chinese and Korean onion pancakes, but I wanted to make something lighter and at the same time more wholesome. When I’m researching whole grains, both for baking and for cooking, I often turn to Heidi Swanson (www.101cookbooks.com) for ideas, and I found a lot of inspiration in her pancake recipes.

~Martha Rose Shulman~

Welcome to the Stars Hollow 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

Right now I’m phasing out summer’s tomatoes and corn, green beans and zucchini and picking up Chinese broccoli, mushrooms, cabbage and carrots at the farmers’ market. I’m still finding an array of peppers and beautiful Asian eggplants to brighten my wok. Stir-fries can be adapted to any number of ingredients that may be lingering in your refrigerator, or in your freezer, like the frozen peas that liven up a fish and mushroom stir-fry that is one of this week’s recipes.

~Martha Rose Shulman~

Welcome to the Stars Hollow 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

Spring rolls (also called summer rolls) can be like little portable salads. They’re traditionally filled with a mix of fresh herbs, rice noodles, vegetables and often a few cooked shrimp. The filling is unseasoned, but the fresh herbs are vibrant, and the rolls are served with dipping sauces. Still, I like to season the filling; it makes for a tastier roll that you can carry in a lunchbox or backpack and enjoy without a dipping sauce.

!Martha Shulman~

Welcome to the Stars Hollow 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

In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin.

If you do buy a large bunch of parsley for one recipe and want to keep it for a few days in the refrigerator so you can use it in another, take the rubber band or twist-tie off the bunch and wash and spin dry in a salad spinner. I sometimes pick the leaves off at this point, but not always. Lay the parsley, whether stemmed or not, on a double or triple thickness of paper towel, and roll up. Make sure the toweling is damp (spray with a fine mist of water if not), and wrap in a kitchen towel or keep in a refrigerator bag.

~Martha Rose Shulman~