Tag: Nutrition

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.

Fragrant rose geranium is very easy to grow in pots, and a little goes a long way.

This smoothie tastes something like sweet mint tea blended with watermelon agua fresca. This smoothie tastes something like sweet mint tea blended with watermelon agua fresca.

Red grapes and plums combine to make this smoothie delicious.

This thick, date-sweetened smoothie is a great source of energy.

This smoothie tastes a bit like peach ice cream, with a hint of vanilla.

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.

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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.

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.

The season for freshly picked cherries is short, usually no longer than a month. And in most parts of the country, that month is July.

Like other dark red, blue and purple fruits and vegetables, cherries contain anthocyanins, phytonutrients that some experts believe may help reduce inflammation and may have antioxidant properties.

Because cherries are ripe when they’re picked, this is one fruit that will be sweet and juicy whether you buy it at a supermarket or a farmers’ market.

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.

Tomatoes aren’t the only vegetable that you can turn into a sauce or condiment. Onions and fennel cook down to a thick, sweet, jammy confit. Roasted peppers can be simmered until they’re soft and saucy, then tossed with pasta, piled onto bruschetta or spooned over fish or chicken.

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.

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.

   Italians have a way with this vegetable, both the pencil-thin stalks that grow wild in the countryside and the thicker cultivated varieties.

   Simply steamed or boiled, asparagus can be served with a range of condiments and sauces, from Parmesan and butter to anchovies and capers to gremolata – a mixture of finely chopped parsley, garlic and lemon zest. Italian cooks also use asparagus in risottos and toss it with pastas; they scramble the thin variety with eggs and use it to fill frittatas.

Asparagus is an excellent, low-calorie source of vitamin K, folate, vitamin C, vitamin A and nutrients like tryptophan, manganese and fiber.

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.

   They require double peeling, a job you might find tedious. But it goes more quickly than you’d think, especially if you have some company around to help, glasses of rosé in hand. Don’t believe those who tell you that young favas in particular don’t require double peeling; the light green skins that surround the beautiful darker bean have nothing going for them – they’re bitter and fibrous.

   When the beans are really young, you can eat them uncooked as a snack. I learned this from Lulu Peyraud, the proprietress of the famous French winery Domaine Tempier. She would serve tender shelled favas as an aperitif with chilled wine, red or rosé, setting them out on plates for guests to skin and snack on before dinner.

   To skin favas, bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the water, and boil them for five minutes. Drain, and transfer immediately to the cold water. Allow the beans to cool for several minutes, then, holding several beans in one hand, slip off their skins by pinching the eye of the skin and squeezing gently. Place the shelled favas in a bowl.

A simple fava bean purée from Apulia, in Southern Italy.

Inspired by a soup made with buttermilk and peas in Patricia Wells’s wonderful new book, “Salad as a Meal.”

This luxurious risotto is a cinch to make.

A southern-Italy-inspired dish that can also be made with peas rather than fava beans.

Here’s a way to use favas, artichokes, spring onions and green garlic – all fleetingly in season at this time of year.

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.

On the popular television show “Glee,” the ultimate prize for a great performance is a trip to a restaurant called Breadstix. And in the real world, breadsticks are a main attraction at restaurants like the Olive Garden, and even pizza delivery services have gotten on the breadstick bandwagon.

But in terms of nutrition, the typical breadstick is not a food most people associate with healthful eating. This week, Martha Rose Shulman tries to change that image with five new recipes for baking a more healthful breadstick. . . .

Here are five flavorful ways to prepare healthful homemade breadsticks. And for a gluten-free breadstick, you can substitute gluten-free flour mix for the whole-wheat flour in this week’s recipes.

These grainy breadsticks can be irresistible, and they’re much healthier than the restaurant variety.

Walnut oil gives these breadsticks a nutty flavor.

Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.

Rye and caraway, a match made in heaven, aren’t just for Jewish rye bread and rye crisps.

Sesame, poppy and sunflower seeds give these breadsticks a satisfying crunch.

The deadly deadly out break of food poisoning in Germany has supposedly been traced to its source, bean sprouts that were grown at an organic farm in Germany. Over 3000 people have been sickened, many of them seriously, and 31 one deaths have been attributed to this contamination. According to the article in the NYT, even though there has been no harmful bacteria found in the sprouts, Reinhard Burger, the head of the country’s disease control agency said:

investigations centering on interviews with patients and even the chefs at restaurants where they had eaten showed that people who had consumed bean sprouts were nine times more likely to become infected than those who had not.

Even though Germany has lifted the advisory about eating fresh produce and sealed off the organic farm that was the source of the sprouts, the damage has been done with consumers all over Europe still not buying fresh tomatoes, cucumbers and other frsh produce from Spain. Meanwhile, Spain has refused to accept the compensation that was offered for the losses to farmers as too little. From the Guardian:

The European commission on Tuesday promised to pay more than €150m (£134m) to farmers hit by the E coli crisis, following robust lobbying by Spain and France.

The agriculture commissioner, Dacian Ciolos, proposed sharing out to farmers affected by falling sales amid the public health panic the sum of €150m, equating to payments worth about 30% of the average market price for the unsold crops.

But at the meeting of agriculture ministers in Luxembourg, representatives from several member states demanded more help.

Spain immediately warned the €150m would not be enough. Spain has suffered disproportionately from the economic impact of the outbreak, in part because it grows a significant share of Europe’s salad produce but also because blame for the bacteria outbreak at first was attributed to its cucumber crop.

The German health ministry was too quick to make a conclusion and should have been more diligent in their investigation.