Tag: Health and Fitness News

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 From the Cabbage Patch

Stuffed Cabbage Leaves

   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

Stir-Fried Tofu With Cabbage, Carrots and Red Peppers

A variation of this colorful stir-fry substitutes thinly sliced chicken for the tofu.

Stuffed Cabbage Leaves

The tough outer leaves of a large cabbage are perfect for stuffing.

Cabbage and Onion Marmalade

The sweet mixture that comes from slowly cooking these vegetables is perfect on a pizza that conjures the South of France.

Cabbage, Onion and Sweet Pepper Tart

Think of this tart as a quiche that has traded in some of its eggs for an extra helping of vegetables.

Baked Giant White Beans With Cabbage

The cabbage almost melts into the velvety bean broth in this dish, which gets a flavor boost from Parmesan.

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.

Tostadas With a Healthy Foundation

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Microwave-Toasted Tortilla Chips

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.

Barbecued Chicken and Mushroom Tostadas

If you’re cooking for both meat-eaters and vegetarians, make a batch using mushrooms alone.

Crabmeat Tostadas

Give the stove the night off; other than toasting the tortillas, no cooking is required for these light and zesty tostadas.

Vegetable Tostadas With Dark Chili-Garlic Sauce

Seasonal vegetables get a rich, spicy coating in this flavorful tostada topping.

Tostadas With Sweet and Hot Peppers and Eggs

This variation on huevos rancheros makes a satisfying breakfast, lunch or dinner.

Bean Tostadas

Topped with avocado and cheese, these hearty tostadas will please both the vegetarians and the meat-eaters in your household.

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.

Kohlrabi: A Dinner Ally in Disguise

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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.

Kohlrabi Home Fries

With the help of a little oil and some bold seasonings, these kohlrabi sticks deliver big flavor.

Kohlrabi and Celery Root Purée

This combination is lighter and more interesting than traditional buttery mashed potatoes, but it’s just as satisfying.

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Using grated kohlrabi rather than spinach gives these two classic preparations a twist.

Vegetarian Spring Rolls With Shredded Kohlrabi

Prepared rice flour wrappers are a convenient vehicle for marinated tofu and crisp vegetables and herbs.

Kohlrabi Risotto

Risotto is a welcoming home for just about any vegetable, and this combination is a comforting one.

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.

Smoothies for Grownups

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   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

Mixed Berry and Beet Smoothie

The color alone is enough to cause cravings for this smoothie.

Pear and Arugula Smoothie With Ginger and Walnuts

Arugula may seem like a strange ingredient for a smoothie, but this combination is a real winner, a great lunchtime smoothie.

Pineapple, Orange, Granola and Carrot Smoothie

A small amount of granola contributes great texture to this tangy smoothie.

Arugula Piña Colada Smoothie

Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?

Red Berry, Cabbage and Almond Smoothie

A high-anthocyanin red smoothie that also delivers the benefits of red cabbage, a cruciferous vegetable high in antioxidant-rich sulfur compounds, and almonds, a very good source of manganese and vitamin E.

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.

Bibimbap: Rice Takes a Trip to Korea

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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.

Bibimbap With Beef, Winter Squash, Spinach and Cucumber

Beef is the most typical meat served with bibimbap. It’s marinated and quickly seared in a hot wok or frying pan.

Bibimbap With Chicken, Broccoli Rabe, Mushrooms and Turnip

This dish focuses on hearty grains and assertive vegetables, so one chicken breast is all it takes to feed a family.

Bibimbap With Clams, Kale, Daikon and Carrots

The clams’ briny broth seasons the rice in this light and flavorful dish.

Bibimbap With Tofu, Cucumbers, Spinach, Shiitakes and Carrots

This cross-cultural dish borrows from Japanese tradition for the tofu marinade.

Bibimbap With Tuna, Sweet Potato, Broccoli Rabe or Kale, and Lettuce

Tuna steaks, sliced thinly after cooking, are a vehicle for a traditional Korean marinade.

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.

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.

Chicken Stews, to Savor or Store Away

Chicken Cacciatore

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

Chicken Cacciatore With Mushrooms, Tomatoes and Wine

This version of the classic Italian dish includes lots of mushrooms, both dried and fresh; you can add kale if you want to work in some leafy greens.

Greek Chicken Stew With Cauliflower and Olives

Cinnamon adds a subtle sweetness to this stew. If salt is an issue, omit the olives; the stew will still be delicious.

Chicken Stew With Sweet Potatoes, Almonds and Apricots

Loosely based on an Algerian recipe from “Real Stew” by Clifford A. Wright, this sweetly spiced dish, with beta-carotene-rich apricots and sweet potatoes, is also evocative of recipes from the Middle East and Iran.

Chicken and Pepper Stew

This is an adaptation of a classic French bistro dish, poulet Basquaise.

Veracruzana Chicken Stew With Winter Squash

This dish is loosely based on a chicken stew from the Mexican state of Veracruz, where Spanish influences still remain strong.

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.

A Grain, a Vegetable, a Skillet: Meals for Winter Nights

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   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

Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard

You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok.

Simmered Beet Greens With Roasted Beets, Lemon and Yogurt

The Greeks serve this dish as a salad, but if you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa.

Skillet Mushrooms and Chard With Barley or Brown Rice

Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster.

Sautéed Shredded Winter Squash and Cabbage and a Winter Vegetable Gratin

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.

Skillet Collards and Winter Squash With Barley

Barley water is used to make nutritious beverages in many cuisines; it can also be useful as a sort of sauce, adding rich flavor and texture to vegetables.

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.

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