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.

A few years ago, we began to hear a lot about flaxseeds. Rich in omega-3 fatty acids, these seeds also are loaded with vitamin E, B vitamins and certain important minerals (manganese, potassium, calcium, iron, magnesium, zinc and selenium). . . . .

Flaxseeds are harder than sesame seeds, so it’s a good idea to grind them – coarse or fine, depending on the recipe. That way, too, all the nutrition in flaxseeds is more readily available to the body. Keep what you don’t use in the refrigerator or freezer, as the oils in flaxseeds, like those in most nuts and seeds, will oxidize if not kept cold.

Besides using them in this week’s recipes, you can add ground toasted flaxseeds to yogurt, smoothies, granola and baked goods. You can sprinkle them on salads or mix them into salad dressings, or even stir them into mustard, mayonnaise or other sandwich spreads.

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.

Note to chefs: Quinoa doesn’t work as a risotto. It doesn’t have enough starch for the broth, which is what makes a good risotto creamy. Quinoa also has a grassy flavor and a texture that ranges from fluffy – too fluffy for risotto – to granular.

Quinoa is perfect, however, for a salad. It can be the main ingredient, or it can play alongside lettuces and other greens. Quinoa works very well as a pilaf, but think about adding vegetables that will complement its grassy flavor. Many of you may have been disturbed by the news that quinoa’s popularity abroad is making it unaffordable in Bolivia, where it has long been a staple. The good news is that several companies are committed to paying farmers fair market value for their produce.

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture.

his beautiful pink pilaf, made with pearl white quinoa, uses both roasted beets and their greens.

Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad.

These delightful “burgers” can be served as a main dish or side, and made with spinach in place of chard.

The addition of cooked quinoa to regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.

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.

In French cooking, rare is the soup or stew that does not feature a leek or two in its supporting cast of aromatics, not to mention the tarts, soups and starters in which it has the starring role.

If you are one of those people who can’t tolerate an abundance of onions in a dish, try leeks instead. They’re milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest. But these compounds, also found in green garlic, are the source of many health benefits. Leeks contain other important nutrients as well, like lutein and zeaxanthin, carotenoids that are being studied for their role in eye health. Leeks also are a good source of calcium, iron, magnesium, phosphorus, potassium and vitamin K, and are a very good source of vitamin A.

Leeks should be trimmed and cleaned before you use them. As the green shoots push up from the ground, dirt can become lodged between their thin layers. The dark green part is tough, and while good for stocks, it doesn’t have the delicate flavor and texture of the white bulb or the tender light green part just above the bulb.

Cut away the dark green parts and the hairy root end, where most of the dirt is. Then cut the leek in half lengthwise and soak it in a bowl of water for about five minutes to loosen the dirt. Finally, run the leek under cold water, fanning the layers under the stream to wash away any lingering sand. Alternatively, you can trim and slice the leeks, soak the slices for five minutes, swish them around in the water, rinse again and drain on paper towels.

Amaranth, a beautiful leafy green used in the cuisines of China and Mexico, can be found at some Asian markets and farmers’ markets.

This flavorful soup, much like the Greek avgolemono, is enriched with eggs and lemon.

Use tiny whole potatoes, if you can find them, for this elegant salad.

Cooked in wine, leeks develop a rich, tangy flavor.

Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.

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.

This was green garlic, freshly harvested. By now it should be available at most farmers’ markets. At some stands, the bulbs look a lot like spring onions, or even leeks, because they haven’t set cloves yet. Once the cloves appear, the garlic looks more familiar; still, the green stems will be attached, and you must remove several layers of moist skin to get to the cloves.

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.

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They’re quick to mix together and very easy to roll out.

Crackers are a great destination for sesame seeds, an excellent source of copper and manganese, and high in lignans, a type of fiber that may help lower cholesterol.

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.

If you are also a fan of mango, this is the best time of year to enjoy them, writes Martha Rose Shulman in this week’s Recipes for Health:

Often called the “king of fruits” elsewhere in the world, the mango is not high in calories, and it is an excellent source of beta carotene, vitamin A and potassium. Now is the time to get acquainted with them: although they’re in season from January to August, mangoes peak in May and June. A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet, particularly at the stem end. But if you can find only hard, green mangoes, bring them home anyway – they will ripen at room temperature in a few days time. Put them in a paper bag with an apple to speed the process along.

To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit.

Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes of mango will pop out on the other side, and you can easily cut them away from the skin.

If you want to peel the mango before cutting, slice off a small piece of the end, stand the mango upright and peel down the sides using a paring knife, between the skin and the flesh, as you would a pineapple.

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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   The simplest are made with thick, toasted slices of bread, sometimes rubbed with garlic, arranged in wide bowls and covered with soup. They can be topped with poached eggs for a satisfying meal.

   Other bread soups are thick, paplike dishes: chunks of bread are added to the soup and simmered until they break down, thickening the broth. The most famous Italian versions are pappa al pomodoro and ribollita, which is usually made with leftover bean and vegetable soup that is reheated and blended with bread.

   Portugal has an array of bread soups called açordas, too, but the Mediterranean region isn’t the only place to look for them. In Scandinavia, you’ll find soups made with dark bread and beer, as well as one of my favorites, a sweet apple spice soup thickened with whole-grain bread.

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.

I had never heard od sprouted graind except for beans sprouts and neither had the author of the NYT’s blog, Martha Rose Shulman, the source of these articles:

   Until recently I’d never heard of sprouted brown rice. These sprouts aren’t like the ones you put on a sandwich. Sprouted brown rice looks and feels like regular brown rice, and it must be cooked for the same amount of time. But once cooked, it’s sweeter and more delicate than ordinary brown rice, and a little less chewy.

   Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it’s the flavor and texture of this new sprout that have gotten me hooked. If you’ve been hard pressed to get your family to embrace brown rice, this may be the way to go.

Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.

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.

A Versatile Vegetable for a Chilly Spring

Spring vegetables aren’t here quiet yet – and if the weather doesn’t improve soon, they may not arrive for a while. Until then, there’s a fine alternative: Swiss chard.

This leafy green, hearty enough to withstand the cold but more delicate in flavor than kale and collards, has been finding its way into all sorts of comforting dishes in my kitchen, from pastas to soups to stir-fries. It’s the most versatile of greens, and an excellent source of calcium and potassium, vitamin C, vitamin A and beta-carotene.

Orecchiette With Swiss Chard, Red Peppers and Goat Cheese

Onion Pizza With Ricotta and Chard

Bruschetta With Swiss Chard and Smoked Trout

Swiss Chard and Chickpea Minestrone

Stir-Fried Swiss Chard and Red Peppers