Tag: Health and Fitness News

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 idea for this week’s recipes began during a week and a half I spent in Boston and New York in early September, when I kept noticing that pickled peaches were on many restaurant menus. Chefs were throwing them into salads and using the sweet and sour peaches to accompany meat and fish. I came back to Los Angeles and went right to the farmers’ market, intent on storing some of that summer bounty myself.

I then looked at the New York City Greenmarket website to see if the fruits and vegetables I wanted to pickle would still be available at the end of September in the Northeast. I was in luck; according to the site, peaches are available through September, and beans, corn and squash through October. I also wanted to make a pickle with green tomatoes, because this is the time of year when the last of your summer tomato crop may be on the vine, but it won’t necessarily ripen. When I went to my own farmers’ market in Los Angeles one grower had a huge supply of green tomatoes, right next to his ripe red ones. I bought a few pounds and made a cross between a relish and a pickle (the tomatoes and onions are sliced but the other ingredients are chopped).

~ 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.

This week’s digest is abbreviated since I’ve been traveling.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

I’ve been giving some thought to dairy-free, not-too-sweet smoothies. I usually use yogurt or buttermilk in my smoothies, but this week I wanted to make some drinks using almond milk and coconut milk. I looked around for some brands that tasted good to me (and I did need to look around), and found some great almond milk made with just about only almonds and water (it has less than 2 percent added ingredients but no sweeteners). For the others, I wanted to use coconut milk, not coconut water, which I think tastes pretty bad no matter how good for you it’s supposed to be. I used light coconut milk in conjunction with almond milk in a few of this week’s smoothies.

~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 sometimes wonder when I’ll run out of ideas for beets, as year after year around this time I’ve devoted a week’s worth of Recipes for Health to beets and their greens. But it hasn’t happened yet. Beetroots, whether roasted, steamed or raw, easily find their way into new salads, side dishes and main dishes. They are friendly with Mediterranean seasonings of all kinds: Greek, Middle Eastern, North African, Italian and Provençal. The greens are interchangeable with other mild-tasting greens like Swiss chard and spinach; one bunch of beets gives you two vegetables to work with. With the beets and their greens you get two sets of nutrients: anthocyanins and betalains, known for their antioxidant properties, from the beetroots, and vitamins K and A, as well as other phytonutrients – lutein and zeaxanthin – from the greens. Both are excellent sources of folate, and beets are a very good source of manganese, potassium and copper.

~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.

Follow us on Twitter @StarsHollowGzt

A couple of months ago, at the height of the summer tomato season, I gave you a recipe for a delicious whole wheat focaccia with tomatoes and fontina. I was so enthralled with the bread that I decided I’d come back to it and post a week’s worth of focaccia recipes. [..]

Focaccia takes more time to make than pizza, but I find that it’s less challenging to make and it’s more versatile in some ways. You can serve it warm or at room temperature, as a snack or as a small meal. It’s easy to transport, freezes well and lends itself beautifully to whole grain flour.

~ 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 not the first time that I’ve devoted a week of recipes to pesto genovese – basil pesto. But it is the first time that I can vouch for a basil pesto that retains a gorgeous green color. I’ve been forever flummoxed by the color problem with pesto, the way it goes from bright green to olive drab so quickly. I’ve tried this and that – been told about citric acid, covering the pesto with olive oil, or even lemon juice (which makes little sense to me because acid usually turns bright green olive). Anyway, I read up on the problem this week and decided to try blanching the leaves.

It worked! I blanched them for five seconds, and that was enough. I was nervous about losing the vivid flavor that we love in pesto, and yes, a bit of that is sacrificed. That’s why I blanch the leaves for only five seconds. But my friends who tasted this week’s recipes had no doubt that they were eating pesto, and that it was delicious. I kept each batch in the refrigerator, without the garlic and cheese added, for at least a couple of days, and none of them faded. I’m thrilled with this development.

~ 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.

Follow us on Twitter @StarsHollowGzt

I took advantage of my garden’s tomato bounty and made a pasta-like dish with sautéed cherry tomatoes and a sort of eggplant Parmesan casserole with a layer of Israeli couscous at the bottom. The couscous absorbs the wonderful flavors of the tomato sauce and eggplant. I also pulled some leftover cooked beans from my freezer and tossed them with the couscous, a tomato concassé and lots of basil for a wonderful main dish salad. [..]

I’m still focused on salads as the warm weather continues. So with the half-cup of brown rice, two tablespoons of red lentils and third of a cup of barley that were lingering in the pantry, I made a main-dish mixed-grains salad with a creamy curry dressing. It’s amazing how you can make grains and legumes stretch to make a filling meal.

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.

Follow us on Twitter @StarsHollowGzt

I am on vacation so this week’s Health and Fitness News is abbreviated. The full edition will be back next week

Wheat berries like farro, spelt and kamut are hearty, and I usually associate them with cool-weather dishes. But I’m working on a pantry cleanout, as I do every summer, and I found a number of half-filled bags that needed my attention. I cooked up big pots of farro and spelt after soaking the grains overnight. I usually soak wheat berries for only an hour, but I thought I’d see what an overnight soak yielded. Then I used them in several cool summer dishes. [..]

No matter what you call whole wheat berries, they’re all cooked the. Soak one part farro or spelt with three parts water for an hour or longer. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 50 minutes, or until the grains begin to splay. Some brands of farro are softer than others and yield a softer, starchier grain. One cup raw farro or spelt yields three cups cooked.

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.

Taco night is nothing new, but over the last five days, we’ve had taco week. The markets are piled high with irresistible produce – summer squash, tomatoes, green beans, corn, peppers and chiles, greens and herbs – and corn tortillas are a great vehicle for 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.

Fish can be challenging. We’re told to eat it twice a week because it’s such a lean, high-protein, high-omega-3 animal, but we’re also told to avoid certain fish like swordfish and large tuna because of high mercury content, other types like Atlantic cod (or what’s left of it) because of overfishing and farmed salmon because of ecological considerations.

But it’s worth it to become friendly with different types of fish, not just the farmed salmon found in every supermarket. If you seek a fishmonger that has a reputation for sustainably caught or raised, fresh seafood, you’ll be on the right track. Broaden your repertoire; think sardines, petrale sole and Pacific cod.

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.

There will be a bounty of peppers mild and hot through October. Go to a farmers’ market for peppers with the most intense flavors. They are especially sweet when roasted, good grilled or boiled. These recipes mainly look to the Mediterranean for their inspiration. Peppers are low in calories and packed with nutrients.

From now on, right through October, you should be seeing an array of peppers in your farmers’ markets. They’re piled high at mine, all different colors, mostly sweet ones but hotter chiles as well. They are a treat, and if you’re used to supermarket peppers, the intensity of the farmers’ market pepper flavors will be a revelation.

~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.

Cooking Up Change is a national healthy cooking competition that challenges teams of students to create menus that meet the national nutrition standards and budgetary restraints for school lunches. Mendez and Sanchez, both from Manual Arts High School, beat out students from other Los Angeles high schools for the chance to compete in Washington. They placed second over all.

Mendez and Sanchez’s recipe is served as a fruit cup and will be on the menu at Los Angeles schools during the next academic year. The reason it inspired me to make some fruit salsas is because they season their fruit with a little bit of chili powder and cayenne. I love the juiciness and sweetness of fruit against heat and pungency, so I decided to make some salsas with fruit and chiles. I worked with watermelon and with pineapple this week, as well as with mangoes.

~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.

Once summer tomatoes are flourishing in my garden and at farmers’ markets, capturing their bounty for the rest of the year becomes a weekly ritual. This mostly involves the making of marinara sauce; I try to have enough of it in the freezer to last me through a winter’s worth of impromptu pasta dinners.  [..]

I reserve my paste tomatoes (the oblong varieties like romas and San Marzanos) for marinara sauce, and use the sweet, juicy ones for salsas and uncooked tomato sauces that I serve with everything from pasta to grains to fish to cooked vegetables to eggs (this week, I topped wilted chard with a tomato concassé, and poached eggs with a blended tomato mint sauce).

~Martha Rose Shulman~