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.

Some pastries lend themselves to interpretation and adaptation to whole grain variations; others are best left alone in their white flour and sugar splendor. Biscotti, the dry Italian cookies that are twice baked (which is what the name means), is one of the pastries that does. It is supposed to be hard, and doesn’t have to be too sweet, though most of the biscotti you find in coffee shops are – too sweet, that is.

I had a lot of fun working with different whole grain biscotti variations this week. I began with a straight all whole wheat and almond flour cookie filled with toasted almonds, made with Community Grains whole wheat flour, which I never hesitate to substitute for white flour in baked goods because it is so finely ground. I used no more than two-thirds of the amount of sugar called for in virtually all of the biscotti recipes I looked at, and the sugar I used was either organic brown sugar or organic white sugar (which is really more of a beige color) and coarsely ground. One of this week’s recipes, a hazelnut orange biscotti, is sweetened with honey only.

~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.

These hearty vegetarian meals in a bowl (or on a plate) are inspired by the Korean dish bibimbap. I call them “Big Bowls” because they are also inspired by a popular food truck I’ve eaten at, in Portland, Ore., whose only offering is called Big Bowl, and is a comforting bowl of brown rice, with black beans, salsa, avocado and queso blanco. The long line of people I observed at this truck confirmed for me the fact that a simple, satisfying meal with grain, protein and terrific vegetables can be worth standing in line for.

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.

Whether you enjoy your broccoli raw or cooked, you will benefit from its many nutrients. In addition to the sulfur-containing phytonutrients that all members of the brassica family contain, broccoli is a good source of the carotenoids lutein and zeaxanthin, which have been shown to protect the eyes against macular degeneration. It is also an excellent source of vitamins C, A, K, folate, and fiber, and a very good source of manganese, tryptophan, potassium, b-vitamins, magnesium, omega 3’s, iron, calcium, zinc, and vitamin E.

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.

Peppers are very low in calories (about 25 calories per cup), and red peppers in particular are an excellent source of vitamins C, A and B6, as well as a very good source of potassium and vitamin K. By weight, red bell peppers contain three times as much vitamin C as citrus fruit. They also contain lycopene, a carotenoid found in tomatoes and other red fruits and vegetables. Some research has suggested that lycopene helps fight certain kinds of cancer.

Peppers offer the cook endless possibilities. Roast them and they become a household staple, useful for snacks, salads and quick toppings for sandwiches and bruschetta. Fry or stew them, and they can be stirred into scrambled eggs and frittatas, risottos, pastas and pilafs. Uncooked peppers make a great, healthy snack, a crunchy vegetable that kids will eat.

~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.

Beets are available year-round, but the best time to buy them is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. In addition to the usual red variety, you may find beautiful golden beets, and pink-and-white striated Chioggia beets. Unless a red color is important to the dish, either type can be used interchangeably with red beets.

~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.

It’s been a busy week for me and whenever my schedule is tight I veer toward pasta. In some of this week’s Recipes for Health you will be able to prepare the vegetable accompaniment in the time it takes to heat the water and cook the pasta: the same water is used to blanch vegetables in the dish. I made one dish with perciatelli, baby broccoli and tomatoes and blanched the baby broccoli in the water that I then used for the pasta, and when I made orecchiette with pesto and green and yellow string beans, I just threw the beans into the pot with the pasta halfway through the pasta’s cooking 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.

Even though it’s officially autumn, the summer crop of eggplant is still in full swing at farmers’ markets across the country. I’ve been buying them in all shapes and sizes – small, delicate Italian eggplants and paler Asian eggplants that I buy both at farmers’ markets and at my local Iranian market, as well as the familiar globe eggplants that are widely available in both farmers’ markets and supermarkets.

The darker the eggplant’s skin, the more it has to offer in terms of antioxidant-rich anthocyanins. The anthocyanin phytonutrient in eggplant skin is called nasunin, and scientists have been able to isolate it and identify its antioxidant activity, particularly in protecting lipids in brain cell membranes.

~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 week I pulled out my miso and got to work on dishes other than soups. Mind you, I love miso soup; it’s one of my favorite things about eating in a Japanese restaurant. I used to make it a lot at home, too, especially in my early days of being a vegetarian when I was still obsessed with getting enough protein, because it is a good source. But I also love miso glazes on vegetables and on fish and I’ve used this healthy fermented food in salad dressings, dips and spreads.

The paste is made by fermenting grains and/or soybeans with salt and a fungus called kojikin. It is always salty and the light varieties – white (shiro), yellow, and some light brown varieties – are sweet as well. The mildest tasting misos are the white or shiro misos, which are made with rice, barley and a relatively small proportion of soybeans. The more soybeans that are used in miso, the darker and stronger it tastes. I worked with a light miso in this week’s recipes.

~Martha Rose Snulman~

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.

Savory quick breads go well with meals and they are also great for snacks. You can stir all sorts of healthy ingredients into a quick bread batter or dough – nuts of all kinds and dried fruit, and different grains like oatmeal and rye. I like to serve some savory quick breads, like the olive oil bread with figs and hazelnuts that I made this week, as hors d’oeuvres with drinks.

~Martha Ros 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.

Cucumbers are high in three types of phytonutrients – cucurbitacins, lignans and flavonoids – that have antioxidant and anti-inflammatory properties. They’re a good source of vitamin C, beta-carotene, potassium, magnesium and manganese, and an excellent source of vitamin K. They also contain the mineral silica. They’re hydrating and great for the skin, a perfect food for hot end-of-summer days. Try to find unwaxed organic cucumbers so you don’t have to peel 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.

When a grain is not the main ingredient in a salad you appreciate it for its texture and for the nutty flavor it contributes to the dish. Authentic Middle Eastern tabouli, for example, is a parsley salad to which a small amount of fine bulgur adds a bit of substance. I made a tabouli of sorts this week with lots of parsley and a little bit of barley, and I made a kale salad with a little bit of quinoa added. Both of these I served as side dishes or starters.

~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.

Four of this week’s recipes are for small, four-egg frittatas for two, all cooked in an 8-inch, heavy nonstick omelet pan. If you want to double or triple the recipes for a larger crowd, use a 10-inch pan for six to eight eggs and a 12-inch pan for more than eight eggs. You will need to finish the large ones under the broiler for a minute or two to set the top.

The last recipe is more time consuming, but well worth the effort. It’s a traditional Provençal terrine of stacked omelets, called a crespéu. Years ago, when I was working on my cookbook “Provençal Light,” I researched and wrote a recipe for the dish but never saw it in restaurants or shops. But in the last five years it has become fashionable in Provençal charcuteries, and I see it everywhere. I experimented with a couple of techniques for making it this week, and was so happy to have the results on hand in my kitchen.

~Martha Rose Shulman~