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Spaghetti Squash Primavera
August 1st, 2011UnfeaturedWeekly Recipe:NonWeeklyServes 4
1 medium spaghetti squash
1& 1/2 carrots, diagonally sliced
1/2 cup organic celery, diagonally sliced
3 cloves garlic, minced
1?1/2 cups shredded cabbage
1 small zucchini, chopped into small pieces
1 16-ounce can pinto beans, no or low salt, drained
1 14-ounce can chopped tomatoes, no salt, drained
1/3 cup apple juice
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 cup pasta sauce, no or low salt
1 head romaine lettuce leaves (optional)1. Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise. Remove seeds with a small spoon. Place both halves upside down on a baking sheet, and bake for 45 minutes.
2. Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally.
3. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes, adding more water as needed. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender.
4. Remove squash from the oven when done. Using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.
5. Gently mix the vegetables into the squash and sauce. Serve on a bed of shredded romaine lettuce, if desired, or place back in hollowed-out squash hulls.
nutrition info per serving: 338 calories; 15 g fat; 2 g saturated fat; 92 mg cholesterol; 35 g protein; 17 g carbohydrates; 3 g fiber; 87 mg sodium
A Spoonful of Local Food Helps the Medicine Go Down
July 28th, 2011
Starchy images of bland mashed potatoes, mystery meat, and Jell-O that seems to come alive on your tray dissolve into thin air during lunchtime at a 334-bed hospital in rural Wisconsin. It is taking nutrition back to its roots—and digging up the healing powers of a local, fresh food menu for visitors and employees alike.
One hospital's commitment to providing local food for patients pays off for the entire community.Superfoods: An Internal Sun Defense System
July 27th, 2011
Foods rich in antioxidants have the ability to prevent and heal cellular damage caused from ultraviolet rays. Here are a few of the major players in the game:Foods rich in antioxidants have the ability to prevent and heal cellular damage caused from ultraviolet rays.Smoked Fish
July 27th, 2011We all know that we should add more fish to our diet. The omega-3 fatty acids contained in fish have numerous health benefits. Omega-3 fatty acids benefit the heart of healthy people, and those who are at risk of or those who already have cardiovascular disease.
About Strawberries
July 27th, 2011The arrival of local strawberries is an early sign that summer has arrived. Often one of the first fruits to show up at your local farmers market, these delicious fruits have many benefits. Over history, strawberries have been used in medicine, as a treatment for sunburn, to restore discolored teeth, and as an aid in digestion.
Focus On: Mushrooms
July 27th, 2011
What are they? Mushrooms are the spore-bearing fruits of a fungus. They are not categorized as a plant because they do not undergo photosynthesis, yet they still boast nutritional benefits of their own. They can be found in virtually any habitat, especially where it is warm and wet.
[ Benefits ]How Does Your Garden Grow?
July 27th, 2011Ryan Harb and University of Massachusetts Amherst students are breaking ground on a sustainability project without actually breaking the ground. It’s called permaculture, a non-invasive philosophy that eased its way into mainstream society with a simple approach to sustainable gardening.
University of Massachusetts Amherst breaks ground with one of the first permaculture gardens on a public university campus.Plant a Seed, Grow a Community
July 27th, 2011What better way to integrate yourself into the great outdoors than to join a community garden? Or start your own?Sweeter Than Sugar
July 27th, 2011Going natural can both satisfy your sweet tooth and add nutrition to your diet.Gluten-Free Cupcakes
July 27th, 2011
Marble Cupcakes
MAKES 8
SWEETNESS: Medium
Vanilla Batter
1/4 cup coconut flour
1/4 teaspoon baking soda
2 large eggs
2 tablespoons grapeseed oil
1/3 cup agave nectar
Chocolate Batter
2 tablespoon coconut flourCheck out Elana Amsterdam's gluten-free marble cupcake recipe!
