Tag: nutrition

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.

Source: Martha Rose Shulman, New York Times Recipes for Health

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.

I put a little bit of white flour in my loaves, but you could use all whole-wheat flour if you prefer. With whole wheat, your bread will have more fiber, zinc, B vitamins and iron, and its glycemic index will be considerably lower than that of bread made with white flour. Irish-style wholemeal flour, available from King Arthur Flour and from importers, has a coarse crumb that is typical of Irish soda bread. I achieved the same crumb using my Community Grains whole-wheat flour and adding oatmeal to the mix. I used buttermilk as the liquid, but you can also use yogurt or a mix of yogurt and milk. You do need the acid from the fermented milk to react with the baking soda.

~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.

I had already decided that this week I would play around with breakfast grains when I noticed that food manufacturers are also coming up with new ideas. I rarely look at the breakfast cereals on the shelves in the supermarket or at Trader Joe’s, as it’s easier and cheaper for me to put together my own combos. But this week, as I reached for a container of steel-cut oats, I noticed several prepared mixes of grains and seeds like oats, quinoa and flax, mostly for hot cereal, that I hadn’t seen before. [..]

When I’m planning on porridge for breakfast on a weekday morning I begin the process the night before. I pour boiling water over the grains and cover the bowl with a plate. The next morning all I need to do is heat the mixture in the microwave for two to four minutes. I might also grate in some apple, but basically, hot cereal made this way requires no more fuss than a bowl of cold cereal with milk.

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.

Roasted vegetables can go much farther than their usual position of side dish with meat. I served them with polenta and with grains (quinoa was popular), I blended them up with stock for a comforting soup, and I made roasted vegetable omelets. They are also welcome in a salad or in a risotto. Roast more than you think you will need; you will end up using them.

~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.

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.

Many nutritional studies of apples report findings of high antioxidant activity from the phenolic compounds found in and near the skin. Studies suggest that these compounds, as well as the dietary fiber in apples, also play a role in the fruit’s role in lowering cholesterol. In a recent U.S.D.A.-funded study, postmenopausal women who ate dried apples every day for a year showed a 23 percent reduction in LDL (“bad”) cholesterol and a 4 percent increase in HDL (“good”) cholesterol within the first six months. British researchers predict in an article published in the December 2013 issue of BMJ that prescribing an apple a day to all adults age 50 and over could prevent or delay around 8,500 heart attacks and strokes a year in Britain.

~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 year I found a bag of pintos that I had bought on a whim more than a year ago. I simmered them with onion and garlic, and they softened beautifully. Not only did I enjoy the beans with their broth on their own but I used them for several other filling and satisfying main dishes. With pinto beans you can go Mexican or Mediterranean. They resemble borlottis, so in addition to the vegetarian chili and the tostadas I made, I used them in a few Italian dishes that normally call for borlottis or cannellini, all comforting, sustaining dishes for cold winter nights.

~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.

Stir-fries always require a certain amount of time for ingredient prep, as there are aromatics to mince, seasonings to measure, vegetables to chop. But all the time is on the front end – the actual cooking is done in under 20 minutes, usually well under. All of the dishes I made this week made great leftovers; I enjoyed them for dinner one day, lunch the next.

~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.

I was all set to focus on recipes from Russia and Eastern Europe this week, and I did come up with some fabulous pirozhki, the classic Russian little oval pies. But as so often happens when I am exploring recipes and experimenting in my kitchen, I could not get away from the Mediterranean, where cabbage is also widely appreciated. So this week you will taste a delicious soup that is seasoned with Parmesan rinds, Italian bruschetta topped with pan-cooked cabbage, as well as a spicy Tunisian chakchoukah, a vegetable stew that is traditionally mainly peppers and tomatoes, but in this version features cabbage, peppers and tomatoes, with eggs poached right in the stew.

~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.

A vegetable gratin is a casserole that is baked in the oven in a heavy baking dish until the top and sides are browned, or gratinéed. Roasting vegetables for a gratin adds another level of caramelized flavor to the dish. Roasted winter squash is particularly sweet. Roasting cauliflower coaxes flavor out of this somewhat bland vegetable: the small flowers brown and crisp, and I was hard pressed to save enough for my gratin, so tempting a snack were they. I begin just about any eggplant dish I make by roasting the eggplant, as this method of cooking requires much less oil than frying.

~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.

Orange is the color of the week in my kitchen, as it has been since the fall and will be throughout the winter at my farmers’ market. I’m making oven fries with sweet potatoes, roasting and simmering carrots and winter squash with seasonings I haven’t used before with these vegetables and finding new ways to enjoy grated carrot salads, which have always been a weakness of mine. Sometimes markets can look bleak in winter, but there’s nothing drab about carrots, sweet potatoes and winter squash; I’m finding that there is a lot I can do with these nutrient-dense vegetables. [..]

There is a lot that researchers are still uncovering about the compounds in orange vegetables. We do know that the pigments reflect the presence of beta-carotene, and not surprisingly, all three of these vegetables are excellent sources of vitamin A. They are very good to excellent sources of vitamins C and K, as well as very good sources of potassium and manganese. We know they are excellent sources of other phytonutrients that show some antioxidant and anti-inflammatory properties, like lutein, zeaxanthin and lycopene. And those are just the ones we are familiar with; there are plenty that are still under study in these delicious vegetables.

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 week, in the course of cleaning out my office and downsizing my cookbook library, I came across an interesting book called “Tonics” by Robert A. Barnett. The book is a collection of recipes, not just for liquid tonics, but for all sorts of dishes made with foods and herbs thought to improve well being.

It was a rare cold day in Los Angeles and I was inspired by the book to make some tonics of my own: hot infusions made with ingredients I had on hand in my pantry and produce basket. I brewed and tasted, and thought of the founders of Celestial Seasonings tea company, who in the late 1960s and early ’70s had come up with such household favorites as Red Zinger and Sleepytime Tea doing just what I was doing.

~Martha Rose Shulman~