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.

Quinoa makes great salads because it has such a vegetal flavor. It can be the main ingredient or a lesser element added for texture and variation. This week’s recipes have great staying power, so make some of these on a Sunday and take them to work during the week.

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 I make a smoothie I like to make a meal out of it, or at least make something substantial enough to get me through my morning swim…. Lately I’ve been adding substance to smoothies in the form of nuts, seeds and nut powders. I recently learned about the benefits of soaking seeds overnight in water.

   Soaking breaks down phytic acid and protease inhibitors, naturally occurring substances in nuts, seeds, grains and legumes that protect them until they germinate but can block enzyme function and reduce the absorption of important minerals in your body. Soaking seeds also breaks down complex starches.

   I found that soaking nuts – almonds and pistachios, in this week’s recipes – leached too much flavor from them, but I liked the results for the sunflower seeds, pumpkin seeds and sesame seeds I used in this week’s blender drinks. Soak seeds overnight in the refrigerator and drain before using. I also recommend this method if you use seeds in your homemade breads: They won’t get hard and burn when you bake the bread, and they’ll help keep the crumb nice and moist.

~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.

Roasting brings a rich dimension to all sorts of vegetables. I’d never thought of roasting broccoli, for instance, but now I’ll be roasting that vegetable as often as I steam it, for sure.  [..]

You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They make great one-dish meals, and I think they’re very kid-friendly. They can be made ahead and reheated (I’m pulling the leftovers of this week’s recipe tests out of my refrigerator and feeding them to a group of hungry teenagers after a school concert tonight), or frozen.

~Martha Rose Schulman~

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.

If you’re looking for a vegetable that’s a great source of calcium, collard greens are a find. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk. This is great news for those who don’t eat dairy, and it’s just one of the many health benefits collards have to offer. They’re high in the carotenoids lutein and zeaxanthin, which are important for eye health; they’re very high in vitamins A and C, manganese, folate and dietary fiber; and they’re a good source of potassium and vitamins B2 and B6.

~Martha Rose Schulman

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.

   Green garlic has a window of about a month at farmers’ markets in Los Angeles, where I live, and I cannot resist buying it every time I go. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them I just cut away the stalks as I would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek.

   By now the green garlic I’m buying – actually, the bulbs are pink, but the stalks are green – has set cloves. The long green stalk must be cut away and the papery shells and the middle stalk removed. The cloves are juicy and mild, and I am using them in everything from stir-fries to omelets. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. I have yet to find them at my market, but you can find recipes at several Web sites, including this one. They can be used in the same way you might use the green parts of scallions – in salads, omelets and pasta dishes, for example. Next year, when I’m ready to write my now-annual green garlic column, I’ll look hard for scapes so I can include some recipes.

~Martha Rose Schulman~

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 decided to devote most of the recipes this week to dishes that involve cooking lettuce. I couldn’t resist one simple romaine and radish salad, but the rest of the dishes are cooked. I used the tough outer leaves of romaine or leaf lettuce in blended sauces and entire heads in soups. I tested several classic French braised lettuce recipes, but as promising as these looked on paper, they didn’t appeal to me nearly as much as the more vibrant Chinese stir-fried lettuce dishes I tried, or the puréed soups. In the French braised dishes, the life seemed to be cooked out of the lettuces.

   I used sturdy lettuces like romaine and leaf lettuce for the cooked dishes, not tender spring mixes, which really should be dedicated to salads. Bitter lettuces with tough outer leaves, like curly endive (a k a escarole or chicory) and Batavia, stand up to cooking the same way greens like kale do. Use the recipes not only when you have a surfeit of lettuce in your C.S.A. basket, but also for the tough outer leaves of the one head of romaine in your fridge that you don’t want to include in your salads.

~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 always associated high omega-3 content with fatty cold-water fish like salmon, mackerel and tuna, but it turns out that there are 1,472 milligrams of omega-3s in 6 ounces of mussels (the approximate amount of meat you get from a pound in the shell), only 400 milligrams less than the same amount of salmon.

   Farmed mussels are a much more ocean-friendly seafood choice than farmed salmon…. Look for mussels that are shiny and black, and somewhat heavy for their size. When you get them home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you’re ready to clean and cook 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.

   I have made delicious classic beef pho using oxtail and short ribs to flavor the broth, but this time I just focused on the charred ginger and onion; the spice bag filled with star anise, peppercorns, cinnamon stick and cloves; and an abundance of sweet vegetables to obtain a light but highly aromatic broth. I achieved the flavor I wanted, and now had this beautiful vegan broth, with the option of fish sauce for nonvegetarians to add.

   This would be my canvas for the week’s recipes. I used classic wide rice noodles in some of my soups, untraditional soba in others and quinoa in one. Protein came in the form of tofu, and I mixed and matched seasonal vegetables. The herbs – cilantro, Thai basil, mint – are classic, and the chilies and lime, also classic, bump up the flavor. I served smaller portions as a starter at a dinner party, but mostly enjoyed my pho as dinner every night for a week, and I was sad to see it go.

~ 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.

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