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Cherry Coconut Ice Cream
September 1st, 2010Unfeatured1 pound fresh and pitted or frozen and partially thawed cherries
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/3 cup raw, unfiltered honey
2 cups coconut milk
1/4 cup unsweetened coconut flakes for garnish1. Using a potato masher, coarsely mash cherries, lemon juice, and vanilla. Let stand at room temperature for 5 minutes, mixing occasionally. Pour hot water in a bowl, and set closed honey jar in water to thin texture.
2. In a food processor, puree coconut milk and half of cherry mixture. Add honey and process until smooth. In a bowl, combine puree with remaining cherry mixture.
3. Place bowl in freezer, stirring occasionally, until cold, but not frozen, about 45 minutes.
4. Put in ice cream maker; follow directions.
5. Place scoops of ice cream in serving dishes and sprinkle with coconut flakes.nutrition info per serving: 452 calories; 33 g fat; 29 g saturated fat; 0 mg cholesterol; 4 g protein; 4 g fiber; 21 mg sodium
The No-Pain Diet
September 1st, 2010Remember the last time you had the flu? You slept poorly and felt exhausted, sore, and achy. You couldn’t think straight, it was a task just to drag yourself through the day. If you have fibromyalgia, that’s how you feel almost every day—and unlike the flu, your symptoms don’t go away.
Foods to fight fibromyalgiaIn Season: Sour Cherries
June 1st, 2010Cherry pie lovers, your time is now. Ideal-for-baking sour cherries, including Morello, Montmorency, and Early Richmond varieties, have super-short growing seasons, making them available for only a few weeks in June and July.
Welcome Back, White Fish
June 1st, 2010Oily swimmers like salmon and sardines tend to get all the health credit for their high doses of omega-3 fatty acids, but consuming any type of fish may be better than eating none, at least for diabetics.
Foods that Fuel
June 1st, 2010You’d never head to the yoga studio without your mat or to your spinning class without a pair of bike-friendly shorts, yet many exercisers still approach their workout without the proper fuel. Whether you’re exercising for fitness, health, or weight loss, you’ll reap greater benefits if you feed your body the right foods before and after workouts.
What and when to eat to maxamize your workout.The Case for White Wine
June 1st, 2010Anyone with a regular inclination for cabernet or Chianti must have breathed a booze-infused sigh of relief at some point over the past decade, as recent studies have shown that a moderate amount of red wine has major health benefits, including helping to protect the heart, thwart certain cancers, slow the effects of aging, and prevent neurological disorders like Alzheimer’s disease.
Move over red, white is healthy, too.The Red Meat-Cancer Connection
June 1st, 2010Yet another study—this one including more than half a million people—confirms what our docs have been warning us about: Eating red meat increases cancer risk. So we can’t help but wonder, Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation.
Eggplant Sandwich
June 1st, 2010UnfeaturedVinagrette
1/2 cup fresh sawtooth or basil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt
Ground red pepper to taste
1/2 teaspoon sugar
4 tablespoons grapeseed or canola oil
Eggplant
2 Japanese or baby eggplants, halved
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
4 tablespoons soft feta cheese
2 medium red bell peppers, roasted, peeled, and seeded
1 cup arugula1. Preheat oven to 375 degrees. Puree vinaigrette ingredients in a blender until smooth.
2. Lightly score the inside of the eggplants, drizzle with olive oil, and lay skin-side down on a baking sheet. Sprinkle with more olive oil and roast for 20 to 25 minutes.
3. Place eggplant halves face-up on four serving plates, season with salt and pepper, and divide feta cheese, roasted peppers, and arugula among the four halves. Drizzle with vinaigrette (you may have some left over). Serve open-faced.
nutrition info per serving: 548 calories; 27 g fat; 12 mg cholesterol; 6 g protein; 16 g carbohydrates; 4 g fiber; 453 mg sodium
Crab Salad With Avocado, Apple, and Green Beans
June 1st, 2010Unfeatured1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.
2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.
3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.
nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium
Pink Grapefruit and Fig Tart
June 1st, 2010UnfeaturedShell
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1/2 cup chopped pecans
1/2 cup whole-wheat flour
1 tablespoon butter
1/4 cup fresh dates
2 egg whites
1/4 teaspoon salt
Filling
2 grapefruit, peeled and pith removed
1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons sugar
2 cups fresh or dried mission figs, halved (about 10 fresh figs)
2 cups Greek–style yogurt1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.
2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).
3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to 20 minutes.
4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.
5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.
nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium
