• Health News: Slow Down to be Skinny

    A new study out of Sweden shows that keeping food in the mouth for longer periods (achieved by taking smaller bites and/or chewing longer) reduces overall meal size and increases feelings of fullness. Slowing down the eating rate, the authors say, could help eaters to control their food intake and thus help to reduce obesity.

  • Slow Food for the Holidays

    The upcoming holidays of Thanksgiving and Christmas are about emphasizing what is best about us, about giving thanks, celebrating the spiritual, and practicing generosity. The slow food movement would like us to extend this focus to our food.

  • Health News: Sleep Better, Look Better

    Researchers used a sensitive “face mapping” tool typically used by plastic surgeons to test middle-aged sleep apnea sufferers before and after several months of apnea treatment. The intention was to test whether patients looked “less sleepy” after treatment—this test says they did.

  • Health News: Therapy Dogs Prove Their Worth

    Introducing a therapy dog into an existent intervention program for inpatients with schizophrenia improved symptoms, social contact, and quality of life related with social relationships, reported a study from Spain.

  • Health Tips: Winter Hibernation, Winter Fat

    The days are getting shorter and it’s colder outside—we feel your pain. But this is no time to ease up on exertion: Our bodies are hardwired to pack on winter fat, as it’s been a boon to our survival for millennia. ATPTL, a chemical that tells the body to store fat, is boosted in the winter months. The good news?

  • New Research: Tendon Repair With Stem Cells

    Normally a torn tendon is an occasion for surgery, but an Australian company may be changing that. Orthocell Limited has developed a technique that involves taking a biopsy of the patient’s healthy tendon, then isolating and cultivating stem cells from the biopsy and injecting those into the injured tendon.

  • Creamy Polenta

    Weekly Recipe: 

    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

  • Stuffed Artichoke

    Weekly Recipe: 

    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

  • Wild Mushroom Risotto

    Weekly Recipe: 

    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


    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

  • Health News: Cilantro

    Community college students found that cilantro shows promise as a “biosorbent” able to remove lead and other toxic metals from contaminated water. Though expensive here, it grows wild in vast amounts in many countries with heavy-metal water pollution.