Search Articles
Search Recipes
Food & Recipes
A Change of Heart
February 1st, 2008Ever since the 1950s, when the Framingham Heart Study established a correlation between high cholesterol and heart attacks, doctors have focused on lowering cholesterol as a way to prevent heart disease. For years they’ve told us to accomplish this by eating a low-fat diet and exercising and, if that failed, by taking cholesterol-lowering drugs called statins.
A new wave of doctors is relvolutionizing the way Western medicine prevents and treats heart disease. Here's what you need to know to keep your heart healthy for many beats to come.Stressed? Pop Some Pistachios
February 1st, 2008The next time you find yourself seeking sanity, pick up some pistachios. Researchers at Penn State University found that an ounce and a half of these tasty nuts reduces the body’s response to stress by relaxing arteries and keeping blood pressure low.
Quick tip:
Measure out a shot glass-full of this easy-to-pop snack to keep calories in check.-
Sneaky Sources of Gluten
February 1st, 2008Here’s a guide to foods with hidden sources of wheat from Shelley Case, RD, author of Gluten-Free Diet: A Comprehensive Resource Guide (Case Nutrition Consulting, 2006) and a leading expert in the field.
Food: Soy sauce
The culprit: Wheat or hydrolyzed wheat proteinIt takes more than banning bagels and beer to purge gluten from your diet.Water Works
February 1st, 2008Sure, a cup of hot cocoa is the perfect post-sledding, skating, or skiing drink—but it’s important to remind your kids they need water, too, says Brooke de Lench, author of Home Team Advantage (HarperCollins, 2006).
Ulcer Cure
February 1st, 2008Stress, fatty foods, and smoking certainly aren’t good for your health, but scientists are now finding they may not always be to blame when it comes to ulcers. Instead, research shows the culprit is bacterial infection.
Is it true that honey can cure ulcers?Broiled Grapefruit With Chai Spices
February 1st, 2008Unfeatured1 small grapefruit
2 teaspoons honey
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground gingerHalve a small grapefruit, and use a small, sharp knife to loosen each section. Place cut side up in a shallow pan, drizzle each half with honey, and sprinkle with cardamom, cinnamon, ground cloves, and ground ginger. Broil for three minutes or until honey bubbles.
Ginger-Garlic Kale With Tempeh
February 1st, 2008Unfeatured1/4 cup reduced-sodium tamari
2 tablespoons agave
4 garlic cloves, minced
1/8 to 1/4 teaspoon dried, crushed red pepper
1 3-inch segment gingerroot, grated
1 8-ounce package tempeh, cut into
1/2-inch cubes
1 tablespoon olive oil
1 small yellow onion, halved and thinly sliced
1 bunch kale, stems removed and chopped
2 tablespoons black sesame seeds1. In a small bowl, combine tamari, agave, garlic, and red pepper. Squeeze grated ginger over the bowl to extract juice; discard solids. Stir to mix well.
2. Add tempeh to marinade, stir to coat, and let marinate for one hour at room temperature. Remove tempeh from marinade using a slotted spoon; reserve marinade.
3. In a large skillet, heat oil, and sauté onion and marinated tempeh for fi ve to six minutes, until onions are tender.
4. Wash kale, and shake dry. Add to pan, along with remaining marinade; cover and cook until kale is tender and bright green, three to four minutes. Season with salt and pepper.
5. Transfer to individual plates, and sprinkle with black sesame seeds. Serve immediately.Nutrition info per serving (4): 266 calories; 12 g fat; 2 g saturated fat; 0 mg cholesterol; 16 g protein; 28 g carbohydrates; 3 g fiber; 651 mg sodium
Pan-Seared Tilapia With Grapefruit-Tarragon Sauce
February 1st, 2008Unfeatured2 tilapia fillets
Olive oil
Salt and pepper
1 medium grapefruit, juices from
2 garlic cloves, minced
1 tablespoons minced tarragon1. Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper.
2. In a large skillet, heat olive oil until hot, and sauté fillets for two minutes. Turn fillets over, and squeeze juice from one medium grapefruit over fish. Sprinkle each fillet with garlic cloves and minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.
Grapefruit-Blackberry Dressing
February 1st, 2008Unfeatured1/4 cup olive oil
1/ cup fresh-squeezed grapefruit juice
1/4 cup whole-fruit blackberry preserves
Arugula leaves
1 mango
Blackberries
1 grapefruit, sectionedWhisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections
In Season: Grapefruit
February 1st, 2008Tart and tangy, with a sweet, citrus finish—a good grapefruit has all the aesthetic appeal of a fine wine. And it’s no lightweight in the nutrition department: A small pink grapefruit has about 97 calories, four grams of fiber, and high levels of vitamins A and C. Grapefruit also boasts lycopene, a potent antioxidant that protects against cancer and heart disease.
