Tag: Health

Health and Fitness News

Welcome to the Health and Fitness 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 Squashes of Summer

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Pan-Cooked Summer Squash With Tomatoes and Basil

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Spicy Grilled Zucchini

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

Cumin-Scented Summer Squash Salad

The summer squash is lightly steamed in this North African salad.

Marinated Zucchini Salad

Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice.

Shells With Summer Squash, Corn, Beans and Tomato

You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.

Health and Fitness News

Welcome to the Health and Fitness 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 Sandwich Gets a Makeover

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Greek Salad Sandwich

A Greek salad on a bun makes a satisfying meal.

Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich

Packed in oil, smoked trout lends itself to a mixture a bit like tuna salad.

Marinated Tofu Sandwich With Asian Greens

Use the leftover marinade to make another meal.

Smoked Salmon Sandwich With Goat Cheese

A goat cream cheese inspired this sandwich.

Spinach and Sardine Sandwich

This creation uses the classic Mediterranean combination of sardines and spinach.

Famine in the Horn of Africa

Cross posted from The Stars Hollow Gazette

No more delays or restrictions for Somalis needing aid and refuge

“Fighting in Somalia, restrictions on supply flights, international support staff as well as administrative hurdles have all contributed to the current hardship faced by the Somali population today,” said Unni Karunakara, International President of MSF. “It is essential that both restrictions and obstacles to humanitarian aid be removed as the situation continues to worsen.”

This weekend, August 6 & 7, Daily Kos will be sponsoring a blogathon to raise money for East Africa Food Crisis: 48-Hour Famine Fundraiser

They have decided to donate all monies raised to directly support the work of Médecins Sans Frontières in the Dadaab refugee camp.  An anonymous donor has volunteered $5,000 in matching funds.  

The humanitarian crisis from famine due to drought is worsening and being hindered in Somalia due to the the lack of safety and aid being blocked by Islamic extremists. Us laws that prohibit nongovernmental aid organizations from receiving any US assistance if they try to negotiate with the rebels, has further hindered aid to nearly 3 million who are at risk of death from starvation.

The US development agency USAid said the $28m (£17m) it pledged to Somalia this week would target areas hardest hit by the drought. But, given the strength of feeling the Americans have towards al-Shabaab – it’s on a list of terrorist organisations – and the fact that it controls the two areas of Somalia the UN declared to be famine zones, Bakool and Lower Shabelle, it is difficult to see how those most in need will benefit from the money.

Donald Steinberg, deputy administrator of USAid, said on Wednesday that America needed assurances from the UN that al-Shabaab would not restrict delivery of US-funded aid in rebel areas before it would allow its aid to be delivered.

NBC’s Richard Engel explains how a Somali terror group is blocking aid to famine victims in order to win a political power struggle

Somalia famine has reached three new regions, says UN

Immediate lifesaving help now needed by 3.2 million people in south of the country

The UN has declared three new regions in Somalia as famine zones, including the refugee camps in the capital Mogadishu.

The UN Food and Agriculture Organisation said famine is likely to spread across all regions of the south of the country in the next four to six weeks, and persist until December. Out of a population of 7.5 million, 3.2 million are in need of immediate lifesaving assistance in its worst drought in 60 years, but aid supply is difficult because al-Qaida linked militants control much of Somalia’s most desperate areas.

Meanwhile

As there is extremely little private economic growth investment, not a surprise there as our now capitalist society isn’t built on private growth investments, and the government is locked into not investing, that’s only going to get worse, others are quickly taking over what we once were:

Millions of green jobs created in China… probably

Send In The Drones: Crisis In Somalia

Cross posted from The Stars Hollow Gazette

Somalia is suffering the worst food shortage in 60 years.

The combination of severe drought and a conflict in Somalia is driving people across its borders as they seek food, water and safety. Almost half the children arriving in refugee camps in Ethiopia from southern Somalia are malnourished. This is a very visible tragedy of families who’ve walked for weeks, their children growing weak with hunger, in need of assistance.

Consecutive poor rainy seasons have resulted in communities struggling year after year, never fully recuperating from previous droughts. Few resources have been made available to ensure families recover and to mitigate future crises.

In some cases, a phenomenon called “green drought” has led to misunderstandings about what families are facing. “Green drought” gives the faulty appearance of a lush landscape when light rain causes greenery to spring up from the earth. Unfortunately, this vegetation is often inedible, leaving people without enough food to eat. To outsiders it seems unbelievable.

In other cases, families are facing a food shortage due to a lack of land on which to grow crops. Land is passed down to children and, over the years, the available plots to produce food have been growing smaller and smaller. With the added pressures of erosion, there is rarely enough land to grow the food needed, despite how much or how little it rains.

These challenges, combined with climate change, extreme and consistent poverty and conflict are just some of the causes of this grave situation.

UNICEF has resumed airlifts into parts of Somali controlled by militants with the blessings of said militants:

Last week, al-Shabab said it welcomed the return of humanitarian groups into the areas it controls.

Also Wednesday, the African Union said it is working with AU peacekeepers to increase security in Somalia to ensure that humanitarian assistance gets to Somalis who need it. An AU spokesman said the African Union is helping to secure both the seaport and the airport, making it possible to bring in the aid supplies.

He also said former Ghanaian president Jerry Rawlings will soon go to Somalia to assess the situation for the African Union.

Earlier Wednesday, the U.N. World Food Program said it may resume operations in southern Somalia if security conditions allow. The WFP halted its work in areas controlled by al-Shabab last year, citing threats and extortion demands.

While the United States response of $5 million to assist the relief effort is admirable, the US is  more concerned about counter-terrorism. As reported by Jeremy Scahill in The Nation, our government in their wisdom has been running a fortified compound near the capital’s airport for training Somali intelligence agents in counterterrorism and a prison in the basement of Somalia’s National Security Agency headquarters for detaining suspected terrorists. Umm, so much for ending those secret prisons that Obama’s supporters will swear have been all closed.

The US has been ratcheting up operations in Somalia for months and has admitted to sending unmanned drones and then marines to collect the bodies of the miltants.. How many wars does this make now in the no longer existent Global War On Terror? 5? 6? I’m losing count.

Glen Ford of the Black Agenda Report rightly asserts that the US has helped exacerbate this crisis by militarization of the region:

The Americans blame the al-Shabab resistance for exacerbating the drought emergency, but for at least two years the Americans have used food as a weapon of war in Somalia, in an effort to starve out those who might be supporting the Shabab. The U.S. has armed an array of militias operating near the Ethiopian and Kenyan borders, making normal agricultural pursuits all but impossible, and the current world-class catastrophe, inevitable.

Whenever the U.S. ratchets up its armed interventions in Somalia, disaster follows. Four years ago, after the Americans instigated an Ethiopian invasion of Somalia to overthrow an Islamist government that had brought a semblance of peace to the region, it set off what the United Nations then called “the worst humanitarian crisis in Africa – worse than Darfur.” Today, many of those same refugees are confronted with the worst humanitarian crisis on the planet – once again, largely courtesy of the United States.

Maybe if the government defaults, they’ll have to end this madness.

Health and Fitness News

Welcome to the Health and Fitness 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.

Recipes for a Saucy Summer

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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.

Pungent Tomato Sauce With Capers and Vinegar

Enjoy this sauce with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta.

Pungent Parsley and Caper Sauce

A sort of Italian salsa verde, this sauce goes well with grains, vegetables and fish.

Roasted Pepper Sauce

Grilled peppers add depth to the flavor of this sauce.

Onion ‘Marmalade’

Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.

Fennel Marmalade

Fennel grows sweeter as it cooks.

Health and Fitness News

Welcome to the Health and Fitness 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.

Pâtés, Minus the Geese

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A great way to work more beans into your diet, this week’s pâtés work as spreads on whole-grain bread or crackers. They slice up nicely, too, so you can serve them alongside a salad or vegetable dish. Unmold them from the tureens, if you wish, and reshape them on plates or in bowls with garnishes.

White Bean Pâté

This vegetarian pate has been a Martha Rose Shulman signature dish for decades.

Black Bean Pâté

This tastes like a very light version of refried beans.

Red Bean and Pepper Pâté

Spiced with paprika and cayenne and added red peppers for a Cajun twist.

Lentil Pâté With Cumin and Turmeric

Lentils and curry flavors go together beautifully.

Edamame Pâté

The addition of Marmite or Savorex, yeast extracts with an intense taste, give this vegetarian pâté a meaty flavor.

Health and Fitness News

Welcome to the Health and Fitness 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.

Asparagus With an Italian Twist

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   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.

Asparagus With Anchovies and Capers

Made with very thin asparagus, this dish is common in Italy and a neighboring region of Croatia, Istria.

Lasagna With Asparagus and Chives

Lasagna need not be assembled and baked. This version can be thrown together like any other pasta dish.

Asparagus With Gremolata, Lemon and Olive Oil

This dish is an Italian classic from the Lombardy region.

Asparagus Rolled in Herb Crepes

These crepes make a wonderful main course for a vegetarian dinner party.

Asparagus and Mushroom Salad

Italian cooks have found dozens of inventive ways to use asparagus, including this tasty salad.

Health and Fitness News

Welcome to the Health and Fitness 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.

Farm-Fresh Favas

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   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.

Fava Bean Purée

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

Fava and Buttermilk Soup

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

Fresh Fava Bean and Shrimp Risotto

This luxurious risotto is a cinch to make.

Spaghetti With Fava Beans, Bread Crumbs and Marjoram

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

Mediterranean Artichoke and Fresh Fava Stew

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

Health and Fitness News

Welcome to the Health and Fitness 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.

Building a Better Breadstick

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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.

Whole-Wheat Breadsticks

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

Whole-Wheat and Walnut Breadsticks

Walnut oil gives these breadsticks a nutty flavor.

Whole-Wheat Breadsticks With Sesame

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

Rye Caraway Breadsticks

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

Seeded Semolina and Rice Flour Breadsticks

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

Health and Fitness News

Welcome to the Health and Fitness 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.

Seeds of Promise

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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.

Banana Almond Flax Smoothie

This substantial smoothie is perfect following a high-energy workout.

Cornmeal and Flax-Crusted Cod or Snapper

These crisp fillets are a great way to work flaxseeds, toasted or not, into a main dish.

Flax and Mixed Grains Granola

Use toasted flaxseeds for this nutty, not-too-sweet granola.

Granola Bars With Chocolate

Inspired by a recipe from “Good to the Grain,” by Kim Boyce, and not too sweet.

Raspberry Crumble

When you bake raspberries in this crumble, the flavors deepen.

Health and Fitness News

Welcome to the Health and Fitness 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.

Proper Uses for Quinoa

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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.

Rainbow Quinoa Tabbouleh

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

Quinoa and Beet Pilaf

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

Quinoa, Lentil Sprout and Arugula Salad

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

Quinoa and Chard Cakes

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

Quinoa Pancakes

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

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