Tag: Health

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

When I lived in France I used to love watching people discover rillettes, a rustic pâté that is traditionally made by cooking pork belly or shoulder slowly in abundant fat, allowing it to cool in the fat, then raking the mixture into a spreadable paste. [..]

Rillettes are also made with other meats – most often game birds or rabbit, and also with fish, particularly fatty fish like salmon, mackerel, sardines, anchovies and tuna, which are high in omega-3s. The fish isn’t slow-cooked in fat the way meat is, but it is mixed with fat – in France that would be softened butter – and shredded in the same way. The key is a smooth, rich-tasting, spreadable mixture, which is easy to achieve with a number of types of seafood. On my last trip to Paris I saw fish rillettes on menus all over town. They were usually served from crocks or wide canning jars, the way meat rillettes are traditionally stored, to be eaten with bread. But at Buvette, a little restaurant in the 9th Arrondissment (also in New York’s Greenwich Village), a rich mound of smoked trout rillettes topped a warm plate of lentils, to great effect.

~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

Mushrooms are meaty – it is their juicy, chewy texture and the umami element in their flavor profile – and lend themselves to Mediterranean as well as Asian seasonings. They are low in calories and an excellent source of B vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc and manganese. Wild mushrooms in particular also contain phytochemicals, including L-ergothioneine, which studies have shown to have antioxidant properties. They are used medicinally throughout Asia for their immune-boosting properties.

~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 love turkey sandwiches as much as the next person, but this year I have some other plans for my leftover meat: soup, salad and a stir-fry. Even better, these dishes will also serve as vehicles for other leftovers. [..]

Light is the theme here. That’s what we want after Thanksgiving, as we head into the holidays.

~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

Apples will see their way from the beginning to the end of my Thanksgiving meal, starting with a chopped salad that pairs apples with walnuts and bitter lettuces (endive and chicory or radicchio). I made whole wheat apple-pecan scones that you can serve with the meal or eat for breakfast, and sautéed apple rings that make a very nice side dish with turkey (or serve them for dessert with ice cream). Apples and cranberries also add a new sweet dimension to my whole wheat bread stuffing. All this is not to discourage you from making apple pie; but if you want to make a dessert that is a little less demanding, try my now-favorite gluten-free apple-cranberry crumble.

~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

If you haven’t started thinking about vegetarian main dishes for Thanksgiving, now is the time. This year I am focusing on beans from North America. I have been enjoying a number of heirloom beans native to the Southwest and Mexico, and they were the inspiration for these dishes, most of which also incorporate other foods native to the Americas – squash, corn, potatoes, sweet potatoes, tomatoes.  [..]

Although I’m loving the heirloom beans I’ve discovered, they are not a requirement for any of this week’s recipes. The pintos, black beans, white beans and red beans in your local supermarket will be fine. But it does pay to use dried beans rather than canned, so that you get the delicious savory broth along with the perfectly seasoned beans.

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 food and beverage makers are fighting the proposed inclusion of an added sugars label on food packages. And, if there is a label, they don’t want sugars listed in teaspoons. They want it in grams, which Oliver says is because no one knows what a gram is.

So he’s offering a better solution. [..]

Since there are more than 5 grams of sugar in each circus peanut, Oliver said food makers should put a picture of one circus peanut on the front of the package for every 5 grams of sugar in the product.

“Do it, food makers. Expose your peanuts to the world. Because if you’re going to shove your peanuts in our mouths, the very least you can do is tell us what we’re swallowing.”

Oliver called on viewers to support this idea by tweeting food makers with the hashtag #ShowUsYourPeanuts.

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

Bitter greens taste bitter in part because of the presence of certain phytochemicals, which some studies have shown to have antioxidant attributes. We have always known that these greens are healthy and as scientists learn more about the compounds that contribute to their bitter flavors, we are beginning to understand why.

~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

Trahana is a wheat product that is eaten throughout Greece and the Eastern Mediterranean. It is usually added to soups and stews, and is also eaten as a porridge. Traditionally it was a way to preserve milk for the winter, when production was always lower, by mixing it with wheat and drying it.

There are many versions of trahana, some made with only milk (this type is called sweet trahana and usually uses goat’s or sheep’s milk) and some with milk and yogurt (called sour trahana). In Greece there is even a lenten version made with vegetable pulp. The liquid is combined with wheat – bulgur or cracked wheat, flour, semolina flour or a mix of semolina and flour – and either kneaded into a dry dough (if flour is used) or simmered until it is a thick porridge. Then it is spread out on netting and dried in the sun. The Greeks usually make it during the hot, dry month of August. Once thoroughly dry it is broken up into granules that can range in size from bulgurlike morsels to small pellets You can find imported trahana in Greek markets and in some Mediterranean markets.

~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

These are easy to make treats for adults. There are several others you can find here that are a bit more complicated for the daring.

TMC

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

The idea for this week’s recipes began during a week and a half I spent in Boston and New York in early September, when I kept noticing that pickled peaches were on many restaurant menus. Chefs were throwing them into salads and using the sweet and sour peaches to accompany meat and fish. I came back to Los Angeles and went right to the farmers’ market, intent on storing some of that summer bounty myself.

I then looked at the New York City Greenmarket website to see if the fruits and vegetables I wanted to pickle would still be available at the end of September in the Northeast. I was in luck; according to the site, peaches are available through September, and beans, corn and squash through October. I also wanted to make a pickle with green tomatoes, because this is the time of year when the last of your summer tomato crop may be on the vine, but it won’t necessarily ripen. When I went to my own farmers’ market in Los Angeles one grower had a huge supply of green tomatoes, right next to his ripe red ones. I bought a few pounds and made a cross between a relish and a pickle (the tomatoes and onions are sliced but the other ingredients are chopped).

~ Martha Rose Shulman ~