- May 1st, 2010Unfeatured
For the Crust:
1 cup whole-wheat pastry flour
1/4 cup almond meal or ground almonds or walnuts
6 tablespoons butter, softened
6 tablespoons cold water
For the Filling:
2 large eggs, 2 large egg whites
1.2 cup evaporated fat-free milk
1/2 cup shredded, part-skim mozzarella cheese
1 medium onion, diced
Salt and pepper to taste
4 firm medium tomatoes, sliced
1/4 caup fresh basil leaves, torn
1 tablespoon dried oregano
1/4 cup green onions, chopped
2 tablespoons grated Parmesan cheese
1. Pulse flour, almond meal, and butter in a food processor until coarse crumbs form. Add water and shape dough. Pressi nto a greased pie plate. Bake at 325 degrees for 8 to 10 minutes. Cool completely.
2. While crust bakes, whisk eggs, egg whites, and milk in a small bowl. Stir in mozzarella and onion. Add salt and pepper to taste.
3. Pour half of egg mixture into crust. Layer with tomato, basil, and oregano. Pour remaining egg mixture over herbs, and top with green onions and Parmesan cheese. Bake at 375 degrees for 45 minutes until set. Let stand for 10 minutes before serving.
Nutritional analysis: 238 calories; 14 g fat; 6 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 sodium
- May 1st, 2010Unfeatured
1/2 cup honey
1/2 cup unsweetened dark cocoa powder
1 teaspoon vanilla extract
2 cups fresh raspberries
2 (12.3-ounc) packages silken tofu, drained
4 ounces quality dark chocolate, broken into pieces
Additional berries and mint leaves for garnish
1. Place honey, unsweetened cocoa powder, vanilla, 1/2 cup gently washed raspberries, and tofu in a blender or food processor, and combine until smooth.
2. Melt chocolate over low heat in a double boiler or saucepan, and stir until smooth. Gently fold melted chocolate into tofu mexture.
3. Divide remaining raspberries and place in the bottom of each of 6 glasses or serving bowls; top with mousse. Cover and chill for 1 hour or more. If desired, top with more raspberries and garnish with mint leaves.
Nutritional analysis: 300 calories; 12 g fat; 6 g saturated far; 0 mg cholesterol; 9 g protein; 44 g carbohydrates; 7 g fiber; 13 mg sodium
- May 1st, 2010
Aging provides plenty of perks—greater confidence, more wisdom, and discounted movie tickets, to name a few. But growing older also brings a few downsides: age spots, for instance, which boldly advertise your senior status.
Prevent wrinkles with these 9 foods.By Wendy McMillan
- April 1st, 2010
For more years than she cares to remember, La Vaughn Kemnow, 73, of Chiloquin, Oregon, was plagued by unrelenting stomach ailments—heartburn, bloating, sharp pain—along with extreme mental and physical fatigue. Whatever virus or bug happened to be floating around, Kemnow would catch.Identify food intolerances with this easy diet.By Matthew Kadey, RD
- April 1st, 2010Unfeatured
1 cup brown basmati rice
1 1/2 cups water
4 6-ounce US-farmed catfish fillets
Salt and freshly ground black pepper to taste
Parchment paper or aluminum foil
3 to 4 tablespoons chopped chives
2 medium carrots, julienned
2 zucchini, julienned
2 cups sugar snap peas, ends trimmed
1. Bring rice and water to a boil in a saucepan. Reduce heat, and simmer for 40 to 45 minutes, or until all the water has absorbed. Do not stir while cooking.
2. Preheat oven to 375 degrees. Rinse catfish, and pat dry with a towel. Season with salt and pepper. Set aside.
3. Cut out four 20-inch-wide heart-shaped pieces of parchment paper or foil. Place one fillet on each heart shape so that fish sits close to the crease, leaving a 1-inch border around the edges for folding.
4. Place a quarter of the chives, carrots, zucchini, and peas on each fillet. Seal the packet by folding the edges in small, tight folds. Twist the tip, and tuck underneath.
5. Place the packets on a large baking sheet (packets may overlap slightly). Cook until the fish is opaque in the center, about 20 minutes. Carefully cut open packets, and place fish and vegetables on a plate. Serve with rice.
nutrition info per serving: 443 calories; 15 g fat; 3 g saturated fat; 80 mg cholesterol; 33 g protein; 44 g carbohydrate; 4 g fiber; 150 mg sodium
- April 1st, 2010Unfeatured
1 1/2 cups dried chickpeas (garbanzo beans)
2 tablespoons olive oil, divided
1 shallot, diced
2 cloves garlic, diced
1 cup fresh cilantro, chopped
2 teaspoons cumin powder
Salt to taste
1/4 cup brown-rice flour or other gluten-free flour
1/3 cup raw, shelled sunflower seeds (optional)
2 large carrots, peeled and chopped
1 English cucumber, peeled and chopped
1 inch of fresh ginger, peeled and diced
1/3 cup tahini
1/4 cup unsweetened hemp or rice milk
1 tablespoon apple-cider vinegar
1. Place chickpeas in a bowl, and cover with water. Place bowl in refrigerator, and soak for several hours.
2. Drain beans, and place in a large pot with water so that beans are covered by at least 3 inches. Bring to a boil, reduce heat, and simmer for about 1 hour, or until beans are tender but not mushy.
3. Drain beans, and place in a food processor with 1 tablespoon olive oil, shallot, garlic, cilantro, cumin, salt, and flour. Pulse until well combined but still slightly coarse. Mix in sunflower seeds, and remove from processor.
4. Dampen hands before rolling mixture into meatball-size balls. Flatten balls slightly, and set aside.
5. To make the sauce, in a clean processor, add the carrots and cucumber, and mince. Add ginger, tahini, milk, and vinegar. Blend until smooth.
6. In a large skillet, heat remaining oil over medium flame. Cook falafel patties for 4 to 5 minutes per side, or until golden. Serve topped with carrot sauce.
nutrition info per serving: 517 calories; 22 g fat; 3 g saturated fat; 0 mg cholesterol; 19 g protein; 64 g carbohydrate; 17 g fiber; 97 mg sodium
- February 1st, 2010
Fad diets come and go as assuredly as the seasons. But when a nutritional approach persists for more than several years, chances are it has dietary merit—or, at the very least, warrants a little investigating.
Designed just for youBy Khyber Oser
- February 1st, 2010
If you’re thinking, “Why should I worry about heart health?” here’s a reality check: A third of Americans already have some form of the condition. Even if you don’t have a family history of cardiovascular problems, you should take steps to protect your ticker. Why? Because your heart rules the health of every other system in your body.
Heart disease is still the No. 1 killer of women. Try these 19 simple ways to lower your risk today.By Kate Hanley
- December 1st, 2009
The term “superfruits” might make you think of cape-clad produce ready to leap to your nutritional rescue. In fact, many marketers want you to believe that mysterious fruits like mangosteens and goji berries have magical health-boosting properties.Fend off disease with these natural - and delicious - healers.By Molly Lyons
- December 1st, 2009Unfeatured
6 large pears
1 1/2 cups unsweetened pear juice or nectar
1/4 cup raw honey
1/2 teaspoon each ground ginger, cardamom, cloves
1 teaspoon ground cinnamon
3 tablespoons ghee
1 teaspoon vanilla
1/4 cup slivered almonds
1. Preheat oven to 400 degrees, and butter an 11-by-18-inch baking dish.
2. Cut each pear lengthwise into quarters, remove the core, and place skin side up in baking dish.
3. In a separate bowl, mix juice, honey, and spices. Pour mixture over pears, and dot with ghee. Cover with foil and bake for 30 minutes.
4. Remove foil, and bake for 5 to 10 minutes until pears are soft. Transfer pears to serving platter, and pour reserved liquid into a saucepan.
5. Add vanilla, and heat mixture over high heat until syrupy, about 10 minutes.
6. While syrup is reducing, toast almonds.
7. Pour syrup over pears, and top with almonds.
nutrition info per serving: 262 calories; 5 g fat; 2 g saturated fat; 4 mg cholesterol; 2 g protein; 57 g carbohydrates; 8 g fiber; 7 mg sodium