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.

For home cooks with a sense of adventure, experimenting with aromatic and flavored oils can transform a dish. But deciding which type of oil to use isn’t always easy.

This week, Martha Rose Shulman explains all in a primer on the various oils that can be used in cooked dishes and baked goods and drizzled on salads, fish and vegetables. She also singles out a few new favorites, including rice bran and wasabi oils, as well as tried-and-true varieties, like canola and extra virgin olive oils. Here’s her report, followed by five new recipes using oils from walnuts, peanuts, rice bran, coconut, wasabi and sesame.

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.

It’s hard for me to resist buying spinach at the farmers’ market this time of year. The bunches are plush, and the leaves and stems, pale pink at the base, are tender. I’d almost forgotten what mature spinach tastes like, since I’d gotten into the habit of buying the bagged baby spinach that you don’t have to stem; at my Iranian market they sell three-pound bags at a very good price. But fresh, locally grown bunch spinach is definitely worth revisiting, even if it does require more prep time. ~ 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.

Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. There’s much in the way of healthy produce to choose from, and olive oil is the only fat you’ll find.

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.

It was just a coincidence that I had decided to broaden my repertory of vegetarian burgers for this week’s column and was busily testing recipes on the same day that a new Harvard School of Public Health study linking red meat consumption and early death was released. Then there was the news about pink slime in ground beef used in school lunches. The timing couldn’t have been better.

Martha Rose Shulman

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.

   Last week I couldn’t believe the size and beauty of the cabbages one farmer was selling by the piece. I bought one for $2, took it home and weighed it: five pounds on the dot. It made five terrific meals, all with ingredients I had on hand.

   I’ve been covering a lot of brassicas lately – those healthy phytochemical-rich cruciferous vegetables like kale, kohlrabi, broccoli and cabbage. That’s what we have plenty of at this time of year, and there’s no reason to be bored with them. I stuffed the tough outside leaves of my big cabbage, quartered the rest and made a pizza, a pie, a stir-fry and the most wonderful baked beans I’ve ever eaten.

Martha Rose Shulman

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.

Cut the tortillas in half or into quarters, or leave whole. Place as many as will fit in one layer on a plate and microwave on full power for 1 minute. Turn over the tortilla pieces (they’ll be wet on the bottom) and microwave again for a minute. The chips should be browned and crisp. If they are not, turn over once more and microwave for another 30 seconds to a minute. Repeat with the remaining tortillas until all of them are done. They’ll remain crispy for several hours.

Note: The process will take less time if you air-dry the tortillas on a rack for an hour or so before microwaving.

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.

It’s a member of the brassica family, those nutrient-dense cabbages (as well as kales, brussels sprouts, broccoli and cauliflower) whose phytochemicals are highly regarded for their antioxidant properties. Kohlrabi is an excellent source of potassium and a good source of vitamin C and fiber, and it’s low in calories. The purple variety that some farmers grow also contains anthocyanins, another phytonutrient with antioxidant potential.

If you can get kohlrabi with the greens attached, cook them as you would turnip greens or kale. The greens are never quite as copious as the greens on a bunch of turnips, but they make a nice addition to most kohlrabi dishes. It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, then peel again until you reach the light layer of crisp flesh.

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.

   I never thought about adding vegetables to smoothies until I tasted a lunchtime smoothie my sister made that included spinach, pear and walnuts. These are ingredients I like in a salad, and it turns out they still work well together after taking a trip through the blender – especially with fresh ginger added to the mix.

   So this week I explored fruit and vegetable smoothies. I’d picked several pounds of oranges from a friend’s tree, so I used fresh orange juice as the liquid, and for each drink I combined one or two fruits with a vegetable. I didn’t use bananas, which so often go into my smoothies, as I don’t really like them with orange juice, and I didn’t add dairy to many of them. I was thinking the smoothies would make great snacks, but in fact these make satisfying meals. When I was testing and tasting, they were all I needed for breakfast and lunch. They’re packed with vitamins, especially C and A, beta carotene, and antioxidant-rich flavonoids.

Martha Rose Shulman

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.

In traditional bibimbap, a large serving of rice is placed in the center of a hot bowl and surrounded with small amounts of meat – usually beef – and seasoned vegetables that include a mixture of cultivated vegetables (cucumber, carrot, daikon or turnips, spinach, lettuce, mushrooms) and wild items like fiddlehead ferns and reconstituted dried toraji (bellflower roots). A fried egg is often placed on top of the rice, and diners stir everything together. In Jeonju, which along with Jinju and Tongyeong is famous for its bibimbap, special stone bowls are used for the dish. They are coated with sesame oil and heated until very hot so that when the rice is placed in them, a crust forms on the bottom. The egg is broken onto the hot rice and cooks as it is stirred in.

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 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 wanted each of these stews to feature a nutritious vegetable along with the chicken and aromatics. In this way they are truly one-dish, nutrient-dense meals. Though I suggest serving them with rice, other grains or pasta, if carbs are an issue, know that these stews are very satisfying on their own.

Martha Rose Shulman

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.

   I made two great discoveries while coming up with these simple and delicious vegetarian skillet suppers. One is that a wok should not be limited to Asian stir-fries. A well-seasoned carbon steel wok makes a great natural nonstick pan that you can get hot enough to obtain a wonderful seared flavor when you cook vegetables, no matter what the seasonings.

   The other thing I discovered is that the cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley – and drain the grains through a strainer set over a bowl when they’re tender.

~ Martha Rose Shulman