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Focus On Food: Children's Nutrition
October 1st, 2008Through his work as an associate clinical professor of pediatrics at the University of California, Irvine, School of Medicine, William Sears, MD, has found that as many as 50 percent of the kids who get diagnosed with ADD or ADHD also have poor nutrition. Sears believes they actually suffer from what he calls Nutrition Deficiency Disorder (NDD).
Global Warming's Effect on Your Dinner Table
September 1st, 2008New research published in the journal Global Change Biology says that increased levels of greenhouse gases could decrease the nutritional values of several foods—including barley, wheat, soybeans, potatoes, and rice.
Creamy Tomato Basil Spread
September 1st, 2008Unfeatured3/4 cup sun-dried tomatoes, chopped, drained
1 8-ounce package cream or Neufchâtel cheese
1 teaspoon garlic powder
1/2 cup basil leaves
1/4 cup crumbled feta cheeseIn a blender or food processor, combine sun-dried tomatoes, cream or Neufchâtel cheese, garlic powder, and basil leaves. Process until smooth and then blend in crumbled feta. Enjoy as a veggie dip, sandwich spread, or topping on French bread toasts with diced tomatoes
Olive Tapenade
September 1st, 2008Unfeatured1 cup pitted Kalamata olives
1 canned sardine fillet
2 tablespoons fresh lemon juice
1/2 tablespoon capers
2 cloves garlic
1/4 cup olive oil
1/4 teaspoon sugar (optional)Blend all ingredients in a food processor or blender until pureed.
Nutrition info per serving (4 to 6): 160.4 calories; 15 g fat; 0.7 g saturated fat; 2.8 mg cholesterol; 0.6 g protein; 6.1 g carbohydrates; 0.1 g fiber; 712.9 mg sodium
Pineapple-Date Ambrosia
September 1st, 2008Unfeatured1 cup Greek or regular plain, unsweetened yogurt
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4 to 6 tablespoons agave nectar (depending upon desired sweetness)
4 cups diced fresh, ripe pineapple
1 heaping cup chopped dates
1 cup coconut flakes
1/2 cup minced fresh mint leaves1. Mix the yogurt and agave together in a dish.
2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.Nutrition info per serving (based on 6 servings): 228.1 calories; 6.4 g fat; 4.9 g saturated fat; 5.3 mg cholesterol; 3.1 g protein; 44.3 g carbohydrates; 5.1 g fiber; 24.2 mg sodium
Grilled Chicken With Fig Sauce
September 1st, 2008Unfeatured1 cup onion, diced
2 teaspoons hot olive oil
1 tablespoon flour
1 cup chicken rboth
1 cup figs, diced
1/4 cup dry white wine
2 chicken breasts, grilled or sautéed1. In a saucepan, brown diced onion in hot olive oil and sprinkle with flour. Add chicken broth, diced figs, and dry white wine, and cook on low for 20 minutes or until thick.
2. Serve over grilled or sautéed chicken sprinkled lightly with salt and pepper.
Gingered Fig and Apple Chutney
September 1st, 2008Unfeatured1 medium onion, diced
1 tablespoon gingerroot, thinly sliced
1/2 cup apple cider vinegar
1/2 cup apple juice
1 cup apple, peeled and chopped
1/2 cup golden raisins
1 teaspoon cinnamon, nutmeg, and cardamom
4 figs, peeled and diced1. In a saucepan, soften onion,. Add gingerroot, apple cider vinegar, apple juice, apple, golden raisins, and ground cinnamon, nutmeg, and cardamom; cook on medium heat.
2. Add figs and bring to a boil. Reduce heat and simmer until juices thicken. Refrigerate before serving.
Moroccan Chicken With Olives
September 1st, 2008Unfeatured1 yellow onion, diced
3/4 cup chopped parsley plus a little more for garnish
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon mild paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 teaspoon salt (check sodium content of stock)
1 teaspoon agave nectar or sugar
2 tablespoons olive oil, plus another tablespoon for drizzling
6 to 8 chicken thighs, bone in, with skins
1 cup chicken stock or water
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 cup Gaeta or Kalamata olives, pits in1. Mix the onion, parsley, spices, salt, and agave nectar in a medium bowl.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken in a single layer, and cook 2 to 3 minutes on each side until slightly browned.
3. Add the stock and onion mixture. Bring the stock to a boil, reduce heat to low, cover, and cook gently for 20 minutes until the chicken is tender and no pink flesh remains.
4. Place the chicken on a platter. Turn the heat up to medium-high, and let the sauce simmer for 2 to 3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.
5. Spoon the sauce over the chicken. Drizzle with olive oil, and garnish with the remaining parsley.Nutrition info per serving (4): 297 calories; 22 g fat; 5 g saturated fat; 72 mg cholesterol; 18 g protein; 8 g carbohydrates; 2 g fiber; 459 mg sodium
Green and Gold Salad
September 1st, 2008UnfeaturedDRESSING
3 tablespoons unfiltered honey, softened if hard
2 teaspoons lemon zest (grated peel)
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 tablespoon walnut oil
Dash cinnamon, dash ground ginger
Pinch ground nutmeg, pinch salt
SALAD
6 cups baby spinach
1/4 red onion, thinly sliced into rounds
1 orange or medium grapefruit
1/4 cup chopped raw walnuts
Pinch cinnamon (for garnish)1. Whisk the dressing ingredients in a small dish until emulsified.
2. Arrange the spinach on a large platter and top with the red onion rounds.
3. Remove the stem and opposite end of the orange with a sharp knife. Lay the orange flat side down, and slice the skin off in 1- or 2-inch sections from top to bottom, taking care not to remove too much of the fruit. Turn the orange so the flat ends face to the sides. Slice the orange into 1/4-inch rounds, and quarter each round.
4. Arrange the oranges in a decorative fashion over the spinach and onions. Drizzle the salad generously with the dressing, and sprinkle with the chopped walnuts and cinnamon.Nutrition info per serving (4): 162 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 3 g protein; 22 g carbohydrates; 3 g fiber; 38 mg sodium
Eat to Beat Inflammation
September 1st, 2008Inflammation has become quite the buzzword lately, touted as the cause of everything from acne to Alzheimer’s and from digestive issues to obesity. And while new research continues to support that theory, it’s important to remember that inflammation can actually be a good thing.
7 foods that can transform your health
