nutrition

  • Stuffed Artichoke

    Weekly Recipe: 
    NonWeekly

    2 artichokes

    4 ounces crab meat

    2 tablespoons crème fraiche

    1 tablespoon lemon zest

    1 tablespoon chopped chives

    1 teaspoon olive oil

    Salt to taste

    Frisée to garnish (curly chicory or endive)

    Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD

  • Creamy Polenta

    Weekly Recipe: 
    NonWeekly

    1 1/2 cups water (or two cups of water and only one cup milk)

    1 1/2 cups plain unsweetened nondairy milk (almond or soy preferred)

    1/2 teaspoon sea salt

    1 cup dried polenta (corn grits; I used Bob’s Red Mill brand)

    2 to 2 1/2 tablespoons extra virgin olive oil

    2 tablespoons nutritional yeast (optional, but give it a try!)

    1/2 to 1 teaspoon lemon zest

    Freshly ground black pepper (optional)

    Bring the water, milk, and salt to a boil in a medium-size pot over high heat, then lower the heat to low and begin to whisk the polenta. Add it somewhat slowly, whisking as you go. Cook, stirring, for about five minutes, until thickened. Add the oil, nutritional yeast, lemon zest, and pepper, if desired, and stir. Taste; add additional salt if desired. Serve immediately. To thin, add a little extra water or milk. Source: Let Them Eat Vegan! by Dreena Burton

  • Adaptogens & Stress

    It doesn’t take a randomized, double-blind, clinical study to observe that, as we age, we become more susceptible physically, mentally, and emotionally to the negative effects of prolonged stress.

    Unlocking the secret to vitality in the golden years
    By Donnie Yance, MH, CN
  • Foods That Heal

    The chemical makeup of your body is like the soil that we grow plants in. For your body to grow and heal, your chemical makeup needs to be full of balanced nutrients, just as soil has to be full of balanced nutrients for us to raise beautiful and healthy plants.

    Change your diet, boost your health!
    By Heather Tick, MD
  • Common Myths About Cholesterol, Foods, and Fats

    2013 is shaping up to be a year of prevention, which should have you thinking about how well you are treating your own heart. If you are trying to maintain healthy cholesterol levels, or your doctor has said that you need to lower your cholesterol, you are probably trying to keep a close eye on your diet.

    How to eat to keep your cholesterol low
    By Rebecca S. Reeves, DrPH, RD, RADA
  • Stuffed Turkey

    Over the years, I have seen that we often eat more than intended over the holidays. It is an easy mistake to make, after all. A little sneak of cookie dough here, a bite of turkey there, a sip of egg nog—you get the picture. And that’s all before the meal starts!

    Overeating doesn’t have to be synonymous with the holidays
    By Amy Vergin
  • America's Healthcare Crisis

    The implementation of the  "Obamacare" laws in our country has resulted in a spotlight being cast upon the America's healthcare crisis.  While it is not the intent of this blog to debate the pros and cons of "Obamacare," it appears that the causes of our healthcare crisis are varied and many.  Some profess that the issues surrounding healthc

  • Produce Over Prozac

    Feeling blue? You may not be getting the vitamin and mineral support you need.

  • In Season: Celeriac

    Hailed by some as the world’s ugliest vegetable, this homely root is a perfect fall and winter non-starch alternative to potatoes. Delicious, hearty, and durable in storage, this veggie is a perennial favorite in the UK—high time for another British Invasion.

  • Focus On: Omega-3

    WHAT IT IS: Omega-3s are essential fatty acids that the body needs to work properly. The body does not produce them—we need to consume them through supplementation or natural sources. Almost 99 percent of the US population does not eat enough omega-3s, and deficiency symptoms range from fatigue to depression.