- August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
8 ounces spaghetti
3 tablespoons olive oil
4 cloves garlic, sliced
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon grated lemon zest
pinch hot red pepper flakes
1/3 cup chopped fresh Italian parsley
1/4 cup grated Parmegiano Reggiano
Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.
Recipe provided by TruRoots Ancient Grain Pasta
- November 1st, 2010
’Tis the season for citrus fruit. Good thing, because when eaten daily, those tasty grapefruits, clementines, and kumquats may lower incidence of several types of cancer, according to a new study of 42,470 Japanese adults over age 40. Among female participants, citrus consumption was tied to a 14 percent reduction of incidence of all cancers; for men it was 11 percent.by Melaina Juntti
- September 1st, 2009Unfeatured
2 tablespoons whole-wheat flour
12 ounces low-fat chicken substitute strips, such as Yves Veggie Chicken Tenders,
Lightlife Smart Menu Chik’n Strips, or Morningstar Farms Meal Starters Chik’n
1 large onion, sliced
6 cloves garlic, chopped
2 cups sliced mushrooms
1 large green or red bell pepper, cored, seeded, and cut into chunks
2 cups low-sodium vegetarian broth
1 tablespoon group coriander
1/2 tablespoon black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1 lemon, with peel, sliced and seeded
1 jar (7 ounces) marinated artichoke heart quarters, rinsed under hot water and drained
Salt to taste
Place the flour in a shallow dish and roll the chicken substitute strips to coat. Place the strips in a large, heavy, deep nonstick skillet or stir-fry pan over medium-high heat and cook until browned. Remove from the pan and set aside.
Add the onion and garlic to the skillet and steam-fry until soft, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high for 7 minutes.)
Add the strips, mushrooms, bell pepper, broth, coriander, parsley, black pepper, tumeric, ginger, paprika, and red pepper. Place the lemon slices on top of the stew, cover reduce the heat, and simmer for 30 minutes.
Remove and discard the lemon slices. Stir in the artichokes and cook just until heated. Season with salt and serve immediately.
MAKES 4 SERVINGS
Per serving: 165 calories, 20 g protein, 25 g carbohydrates, 3 g sugar, 1 g total fat, 3% calories from fat, 0 mg cholesterol, 10 g fiber, 584 mg sodium
- September 1st, 2008
From fine dining to take-out Thai, Americans eat out much more than they used to—an average of four times every week. Food poisoning is also on the rise—it’s second only to the common cold in how frequently it strikes. Some 76 million Americans suffer from it each year.
Bounce back faster with these gentle cures.By Victoria Dolby Toews, MPH
- March 1st, 2008
Wear a high-SPF lip gloss or balm. According to Seattle naturopath Tamara Cullen, prolonged sun exposure can trigger flare-ups.
Lay off the chocolate and nuts. Foods high in arginine disrupt the amino acid balance in your body, which can aggravate the herpes-simplex virus (HSV-1), says Cullen. Cut back as soon as a sore appears.
The next time you feel that telltale tingling, take charge with these tips.By Shanon Lyon