Tag: Fitness

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.

All Kinds of Kale

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Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. The flavonoids and sulfur-containing compounds called glucosinolates are believed to have antioxidant properties, as are two other compounds that kale delivers, zeaxanthin and lutein, both thought to play a role in protecting the eyes.

These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries. Make sure to remove the ropy stems and wash the leaves in at least two changes of water, as organic kale can be very attractive to aphids. Aphids won’t hurt you, but it might take a few rinses to clean them off the leaves.

Spicy Stir-Fried Tofu With Kale and Red Pepper

Kale is a good choice of greens for a stir-fry because it retains its texture.

Orecchiette With Tomato Sauce and Kale

When tomatoes are out of season, canned tomatoes are a good substitute in this Apulian-style meal.

Savory Bread Pudding With Kale and Mushrooms

This satisfying dish, made with low-fat milk, puts stale bread to good use.

Risotto With Red Kale and Red Beans

Despite what you may have heard about risotto, this colorful dish doesn’t require constant stirring.

Mediterranean Fish Chowder With Potatoes and Black Kale

Using precut frozen fish makes this dish economical as well as delicious.

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.

Tacos for the Holidays

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   The holiday season can be like an ongoing house party. Children are home from school, their friends are coming by, relatives are in from out of town, and one meal follows the next. One way to meet the challenge of feeding everybody is to pick up a supply of corn tortillas (all the better if more locally made) and make a big pot of beans and some other dishes that are at home in a taco. Buy a few jars of salsa, or make your own, and your house will be taco party central during the busy holiday week.

   Tacos are such an informal way to feed people well. I like to have my fillings made in advance, my garnishes arranged in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. Fillings can be vegetarian or vegan, or they can include meat. Even those who can’t tolerate gluten won’t have to worry, as corn tortillas are gluten-free, and they’re the best ones to use for these recipes.

Soft Tacos With Turkey Picadillo and Cabbage

Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. Lighten the sweet and savory mixture by using ground turkey breast.

Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchero Salsa

These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa.

Soft Tacos With Mushrooms, Cabbage and Chipotle Ranchero Salsa

The mushroom filling will keep for about three days in the refrigerator.

Tacos With Black Beans and Chard

Black beans and greens make a hearty but healthful taco.

Cauliflower and Red Onion Tacos With Cotija Cheese

Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco.

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.

Gifts to Savor, Bite by Bite

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In addition to this week’s recipes, some of my past Recipes for Health would also make great gifts. I’ve always enjoyed making huge batches of granola and sending nice-looking bags or jars filled with it to family and friends. This year, though, I had another idea: packaging dry ingredients for pancakes and other baked goods with labels that specify the wet ingredients and instructions for mixing, like a cake mix. ~ Martha Rose Shulman

Marinated Goat Cheese

Package in a jar and add a note reminding the recipient that these are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Suggest they place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Lemon Olive Oil

“The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread,” says Ms. Shulman

Pili Pili (Spicy Herb Oil)

“This spicy oil with an African name is popular throughout Provence. It’s usually on the table in pizzerias for drizzling, but it’s also terrific drizzled over vegetables, grilled meats or fish, grains and bread – whatever you want to add a kick to,” explains Ms. Shulman. “In France it is made with very hot bird chilies. You could use fresh Thai chilies for this, but I’m using dried chiles de arbol, because that’s what I have on hand and it makes an oil that will last for months.”

Harissa

Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. “Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time,” she advises.

Sweet Peppers Conserved in Oil

Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.

Oatmeal Buttermilk Blueberry Pancakes

The reason people buy mixes is to save the time it takes to measure and sift ingredients. “So why not take the dry ingredients called for in this recipe, put them in a nice bag and put a label on the package,” suggests Ms. Shulman. The label should say something like: “Beat together 2 extra-large eggs with 1 1/2 cups buttermilk, 3 tablespoons canola or grapeseed oil and 1 teaspoon vanilla. Whisk in the pancake mix. Add berries, chopped fruit or dried fruit as desired.”

Buckwheat and Amaranth Muffins

Same idea; mix up the dry ingredients and package them, then write out the missing ingredients and instructions on your homemade label. Or consider giving dry mix gifts for a variety of Ms. Shulman’s muffin recipes or Cornmeal Cranberry Scones.

Holiday Granola

“I used to make a rich holiday granola, but often it burned and stuck to the baking sheets,” says Ms. Shulman. “One of the reasons: I used wheat germ, which browns more quickly than oats. Now I keep the heat low in my oven and line my baking sheets with parchment. Be sure to stir the granola every 10 to 15 minutes, and switch the trays from top to bottom each time you stir. If you want to make a smaller amount, you can halve this recipe.”

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.

HIV virus used to turn white blood cells into cancer serial killers

The HIV virus may be about to become a new weapon in the fight against cancer as initial tests have shown it can drastically minimize and even help cure the most common form of leukemia.

A research team, led by Dr. Carl June working out of the Abramson Cancer Center at the University of Pennsylvania, has been experimenting with using a harmless version of the HIV virus combined with genetically modified white blood cells as a new way to fight cancer. The cells are taken from patients and modified with new genes that make them target cancer cells, but just as importantly, they can also multiply once injected allowing them to scale up as a small army inside the body.

The results have surprised everyone. These modified cells have acted like serial killers, multiplying and killing all of the cancer cells in two patients, while reducing them by 70% in a third. The equivalent of five pounds of cancer cells has disappeared from each patient. More good news stems from the fact that the modified cells remain in the body and have been seen to reactivate and kill new cancer cells as long as 12 months after they were first injected.

h/t digby and she notes:

Amazing. And it’s even more of a miracle that this research was done at all:

   It’s important to note that this small trial involving just three patients was lucky to go ahead at all. The study was rejected by pharamceutical companies and the National Cancer Institute. It was only through a grant awarded by the Alliance for Cancer Gene Therapy that these patients received the treatment. We suspect the next trial will have more than enough interest, and therefore money, to go ahead.

If there’s enough money in it.

From the depths of the deepest hell comes some hope.

Health and Fitness

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.

Thanksgiving Side Dishes, Part 1: Winter Squash

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Many families fall into one of two camps when it comes to Thanksgiving menus. There are those who never veer from their annual menu; recipes are pulled out once a year, then put away until the next. Then there are those who like to try new recipes. [..]

Winter squash offers a big nutritional bang at a small caloric price – lots of vitamin A in the form of beta carotene, vitamin C, potassium, dietary fiber and manganese, folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin and pantothenic acid.

Puréed Roasted Squash and Yams With Citrus

This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper’s wonderful book “The Splendid Table.” The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna.

Fried Winter Squash With Mint

If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.

Simple Provençal Winter Squash Gratin

There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done.

Winter Squash With Anchovies, Capers, Olives and Ricotta Salata

The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).

Winter Squash and Sage Blini

Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter.

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.

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.

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