Departments

  • Health News: Mindful Eating Equals Lower Weight and Blood Sugar

    Eating mindfully, or consuming food in response to physical cues of hunger and fullness, is just as effective as adhering to nutrition-based guidelines in reducing weight and blood-sugar levels in adults with type 2 diabetes, a new study suggests.

  • Health News: Even Your Fat Cells Need Sleep

    Researchers have found that not getting enough shuteye has a harmful impact on fat cells, reducing their ability to respond to insulin by 30 percent.

  • Health News: Link Between Alzheimer’s and Protein Regulation in the Brain

    An estimated 5.4 million Americans are affected by Alzheimer’s disease (AD) and related dementias, and that number will likely rise to 11 to 16 million people by the year 2050 if no effective cures or preventive measures are developed.

  • Health News: Omega-3 Intake Heightens Working Memory

    While omega-3 essential fatty acids are necessary for human body functioning, their effects on the working memory of healthy young adults have not been studied until now.

  • Health News: Seaweed: An Alternative Protein Source

    Irish agriculture and food development authority researchers are looking to seaweed for proteins with health benefits for use as functional foods. Historically, edible seaweeds were consumed by coastal communities across the world. Today seaweed is a staple in many countries, particularly in Asia.

  • Gluten-Free Chesapeake Crab Cakes

    Weekly Recipe: 
    NonWeekly
    Serves 8

    1/2 cup almond aioli [or curried almond aioli]

    1/2 cup almonds, natural, ground fine

    1 teaspoon Old Bay seasoning

    1 egg

    1 teaspoon flaxseed, ground fine

    1 tablespoon Dijon mustard

    3 tablespoons parsley, rough chop

    1/3 cup almond meal

    1 pound crab, jumbo lump

    32 lemon wedges

    canola oil, as needed

    parsley, finely minced, to garnish

     

    Almond Aioli

    2 cloves roasted garlic

    4 tablespoons almond butter, roasted

    1 egg

    1 tablespoon kosher salt

    1/8 cup fresh lemon juice

    1/8 cup champagne vinegar

    3 cups almond oil

    1/4 cup cold water

     

    Almond Curried Aioli

    16 ounces almond aioli

    1/2 cup scallions, washed and sliced thin

    1/4 cup Greek yogurt, plain

    1 tablespoon Madras curry powder

    1 tablespoon freshly squeezed lemon juice

    Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.

    For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.

    For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.

    Recipe courtesy of the Almond Board of California.

     

  • Creamy Butternut Squash and Apple Soup

    Weekly Recipe: 
    NonWeekly

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced carrot

    1 small onion, thinly sliced

    1 gala apple, peeled, thinly sliced

    2/3 cup thinly sliced celery

    5 cups butternut squash (halved, scoop seeds, and cubed)

    3 1/2 cups of organic low-sodium vegetable broth

    1 bay leaf

    1/2 teaspoon of salt

    1/4 teaspoon freshly ground black pepper

    1 cup light coconut milk

    1 teaspoon apple cider vinegar

    1/4 cup hulled pumpkin seeds

    Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.

    Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.

  • Almond Banana Pancakes

    Weekly Recipe: 
    NonWeekly

    2 ripe bananas

    1 egg           

    1 heaping tablespoon of almond butter

    Mash the bananas, add the egg, and mix well. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm. Recipe courtesy of marksdailyapple.com.

  • Health News: Multivitamins: “The cheapest health insurance a person will ever buy.”

    JAMA reported that a daily multivitamin may reduce the risk of cancer by at least eight percent. While that may seem like an insignificant amount, it isn’t, according to Professor Balz Frei from the Linus Pauling Institute at Oregon State University.

  • Health News: Scientists Reveal Key Protein Interactions for Insulin Resistance

    Scientists from The Scripps Research Institute (TSRI) have defined the molecular structure of an enzyme that interacts with proteins affecting outcomes for neurodegenerative disease and insulin resistance.