Tag: Fitness

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

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 Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 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~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

Use whatever color beet you choose for this week’s recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

All of this week’s recipes are hearty vegetarian bean and vegetable stews to serve with couscous. They are make-ahead dishes using the vegetables of late summer and early fall that will keep for up to 3 days in the refrigerator. If you’re looking for vegetarian dishes to break the fast, or just dishes for getting ahead on the week’s meals, they’re perfect.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

These days chefs get away with calling all sorts of grainy dishes risottos. I’ve seen farro risottos, barley risottos and even quinoa risottos on plenty of menus. The problem with calling these dishes risottos is that if they’re made with grains other than starchy rice like arborio, carnaroli or the rice from the Camargue I used when I was in Provence this summer, they don’t have the creamy texture that makes classic risottos so appealing.

It occurred to me this week that I could get the creamy texture I love in a whole-grain risotto if I cooked the whole grains separately and then combined them with some arborio rice cooked in the traditional way. I pulled bags of farro, black rice, red rice and wild rice from my pantry and cooked them up. I was going away for a few days before I’d have time to test all of the recipes I wanted to try, so I froze some of the grains in plastic bags and thawed them the following week for my recipe tests. This is a great thing to do if you want to have the makings for a hearty grain-based dinner on hand.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

These days chefs get away with calling all sorts of grainy dishes risottos. I’ve seen farro risottos, barley risottos and even quinoa risottos on plenty of menus. The problem with calling these dishes risottos is that if they’re made with grains other than starchy rice like arborio, carnaroli or the rice from the Camargue I used when I was in Provence this summer, they don’t have the creamy texture that makes classic risottos so appealing.

It occurred to me this week that I could get the creamy texture I love in a whole-grain risotto if I cooked the whole grains separately and then combined them with some arborio rice cooked in the traditional way. I pulled bags of farro, black rice, red rice and wild rice from my pantry and cooked them up. I was going away for a few days before I’d have time to test all of the recipes I wanted to try, so I froze some of the grains in plastic bags and thawed them the following week for my recipe tests. This is a great thing to do if you want to have the makings for a hearty grain-based dinner on hand.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

As long as there are still peaches, plums, apricots, berries and nectarines to be had, I’m buying them up and making pies and galettes. A galette is a free-form pie, more rustic than a tart. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve been working at developing a dough recipe that is delicate and tasty but not too rich. I decided that a yeasted dough could work, and came up with a formula that yields enough for two galettes but has only 60 grams of butter (about 4 tablespoons). The flavor is nutty and rich because of the whole-wheat flour, but the dough isn’t heavy. The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready, and also so that it’s easy to work with when you are ready to assemble the tart. The dough works beautifully for these free-form galettes.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers’ markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I’ll spend money on heirloom tomatoes.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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 is the first summer in a long time that I haven’t had a tomato garden. My garden needed a rest, and my plan was to work on my annual tomato piece for Recipes for Health during the two weeks I spent in Provence, where my love affair with Mediterranean cuisine began. It was an easy assignment. Summer cooking here revolves around tomatoes, squash and eggplant, and these ingredients pretty much dominated my market baskets.

When I started going to Provence more than 30 years ago, the tomatoes were superior to anything I could find in the States. Now that’s not the case, thanks to our wonderful farmers’ markets, which offer a wider variety of these nutrient-dense vegetables than any French market I visited this summer. An added benefit is that in American markets you are much more likely

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

Last month I had a reunion in Provence with friends who discovered this magical region of France with me more than 30 years ago. It was a true southern French vacation – we relaxed, we went to the market, we cooked. Market stalls were piled high with summer squash, tomatoes and eggplant, green beans – both regular ones and the flat ones that we call romano beans and that my Provençal market labeled cocos – onions of all kinds, braids of plump pink garlic, and leeks. [..]

When you’re summering in Provence, it’s easy to put vegetables seasoned with the thyme, rosemary and savory that grows everywhere at the center of your plate every day. But it’s also easy to do that here.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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’re stuck in a summer heat wave and can’t imagine firing up the stove, think tofu. Enjoy it cold, with dipping sauces or in a sandwich. This week I’m presenting a selection of sauces, which you can make up in advance and have on hand in the refrigerator. You might want to sear or grill the tofu first, but I am even more likely to enjoy my tofu uncooked, spread with or dipped into a sauce. It provides high-quality protein in a very light package that’s just right for hot summer days. Even the sodium in these recipes may be welcome if you are dealing with very hot weather.

~Martha Rose Shulman~

Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is 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.

When it’s as hot as it has been in so many parts of the country lately, hydrating foods like cucumbers are especially appealing. Cucumbers are a very good source of vitamin C and caffeic acid, compounds that help the body prevent water retention, a problem that many of us suffer from on hot summer days. [..]

Lately I’ve been buying Persian cucumbers more than any others. I like the small size, the absence of big seeds and the thin skin. I also love the locally grown Japanese cukes I’m buying at the farmers’ market. At other times of year I settle for the hothouse European variety, but they can’t compare with what you can get right now at your farmers’ market. Seek out unwaxed cucumbers so you won’t need to peel them and can benefit from their skin, a rich source of fiber and a good source of potassium and magnesium.

~Martha Rose Shulman~