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  • Wild Mushroom Risotto

    Weekly Recipe: 
    NonWeekly
    [title]

    Wild Mushroom Mixture

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 cup sliced shiitake mushrooms

    1 cup sliced oyster mushrooms

    1 cup sliced maitake mushrooms

    1 tablespoon fresh thyme leaves

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    Risotto

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 tablespoon fresh thyme leaves

    1 1/2 cups Arborio rice

    1/2 cup white wine

    5 cups water or low-sodium vegetable stock

    3 tablespoons nutritional yeast

    2 teaspoons salt

    1/2 teaspoon black pepper

    In a large pot or sauté pan, heat the oil for the mushroom mixture over medium heat. Add the onion, garlic, mushrooms, and thyme and sauté to soften, five to eight minutes. Season with the salt and black pepper, transfer to a bowl, and reserve. To the same pot, over medium heat, add the oil for the risotto. Add the onion, garlic, and thyme and cook until soft, about three minutes. Add the rice and toast for two minutes. Pour in the wine and cook one minute, scraping any browned bits off the bottom of the pot. Add two cups of the water or stock and turn the heat to high. Bring to a boil, then lower the heat back to medium. Allow the risotto to simmer, stirring every two minutes, until the liquid reduces by half. Add two more cups of water or stock and repeat. Add the remaining one cup of water or stock and stir frequently until most of the liquid has been absorbed by the rice but the rice is still loose. Add the wild mushroom mixture back to the pot, stir in the nutritional yeast, and season with the salt and black pepper. Serve immediately. Source: The Vegucation of Robin by Robin Quivers

  • Stuffed Artichoke

    Weekly Recipe: 
    NonWeekly

    2 artichokes

    4 ounces crab meat

    2 tablespoons crème fraiche

    1 tablespoon lemon zest

    1 tablespoon chopped chives

    1 teaspoon olive oil

    Salt to taste

    Frisée to garnish (curly chicory or endive)

    Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD

  • Creamy Polenta

    Weekly Recipe: 
    NonWeekly

    1 1/2 cups water (or two cups of water and only one cup milk)

    1 1/2 cups plain unsweetened nondairy milk (almond or soy preferred)

    1/2 teaspoon sea salt

    1 cup dried polenta (corn grits; I used Bob’s Red Mill brand)

    2 to 2 1/2 tablespoons extra virgin olive oil

    2 tablespoons nutritional yeast (optional, but give it a try!)

    1/2 to 1 teaspoon lemon zest

    Freshly ground black pepper (optional)

    Bring the water, milk, and salt to a boil in a medium-size pot over high heat, then lower the heat to low and begin to whisk the polenta. Add it somewhat slowly, whisking as you go. Cook, stirring, for about five minutes, until thickened. Add the oil, nutritional yeast, lemon zest, and pepper, if desired, and stir. Taste; add additional salt if desired. Serve immediately. To thin, add a little extra water or milk. Source: Let Them Eat Vegan! by Dreena Burton

  • Common Myths About Cholesterol, Foods, and Fats

    2013 is shaping up to be a year of prevention, which should have you thinking about how well you are treating your own heart. If you are trying to maintain healthy cholesterol levels, or your doctor has said that you need to lower your cholesterol, you are probably trying to keep a close eye on your diet.

    How to eat to keep your cholesterol low
    By Rebecca S. Reeves, DrPH, RD, RADA
  • Stuffed Turkey

    Over the years, I have seen that we often eat more than intended over the holidays. It is an easy mistake to make, after all. A little sneak of cookie dough here, a bite of turkey there, a sip of egg nog—you get the picture. And that’s all before the meal starts!

    Overeating doesn’t have to be synonymous with the holidays
    By Amy Vergin
  • Beat the Cold & Flu This Season

    Here it is again, the cold and flu season when we all head indoors to share our sneezes and viruses. It’s time to get serious about preventing illness, and that means caring for our personal air filter: the nose.

    How to rid yourself of the achoos and flus
    By Hana R. Solomon, MD
  • Battle Heats Up Over Your Right to Access Practitioners of Your Choice

    Comedian Tom Lehrer wrote a song called “National Brotherhood Week” during the height of the antidiscrimination efforts in the United States in the mid-1960s. One of the off-color refrains goes: “The black folks hate the white folks/And the white folks hate the black folks/To hate all but the right folks/Is an old established rule.”

    By John Weeks
  • Overabundance

    Are you dreading it already? You know, the whole shopping/gifting/cooking/cleaning/eating/drinking/socializing/relatives/traveling season just ahead?

    Trade Stress for Gratitude This Holiday Season
    By Sara Wiseman
  • Health Tips: A Good Exercise Routine is…

    If you’re trying to get fit, a good exercise routine has to be one that works for you. Some folks go for something intense like P90X, while some prefer gentle yoga. If you’re getting fit, losing weight, feeling better, and enjoying your workouts, that’s the mark of a good routine.

  • Health Tips: Cool Weather Workouts? Dress for Success

    Many people new to exercising in cold weather dress in bulky and overly warm winter jackets. Instead opt for three layers once the mercury dips: For the base layer (next to the skin) choose a thin wicking material like polypropylene. (No cotton please!) Next comes the insulating layer, a good fleece or wool, loose enough to trap air between layers but not restrictive.