nutrition

  • 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
  • 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
  • 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
  • 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
  • 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

  • Wild Mushroom Risotto

    Weekly Recipe: 
    NonWeekly
    [title]

    Wild Mushroom Mixture

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 cup sliced shiitake mushrooms

    1 cup sliced oyster mushrooms

    1 cup sliced maitake mushrooms

    1 tablespoon fresh thyme leaves

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    Risotto

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 tablespoon fresh thyme leaves

    1 1/2 cups Arborio rice

    1/2 cup white wine

    5 cups water or low-sodium vegetable stock

    3 tablespoons nutritional yeast

    2 teaspoons salt

    1/2 teaspoon black pepper

    In a large pot or sauté pan, heat the oil for the mushroom mixture over medium heat. Add the onion, garlic, mushrooms, and thyme and sauté to soften, five to eight minutes. Season with the salt and black pepper, transfer to a bowl, and reserve. To the same pot, over medium heat, add the oil for the risotto. Add the onion, garlic, and thyme and cook until soft, about three minutes. Add the rice and toast for two minutes. Pour in the wine and cook one minute, scraping any browned bits off the bottom of the pot. Add two cups of the water or stock and turn the heat to high. Bring to a boil, then lower the heat back to medium. Allow the risotto to simmer, stirring every two minutes, until the liquid reduces by half. Add two more cups of water or stock and repeat. Add the remaining one cup of water or stock and stir frequently until most of the liquid has been absorbed by the rice but the rice is still loose. Add the wild mushroom mixture back to the pot, stir in the nutritional yeast, and season with the salt and black pepper. Serve immediately. Source: The Vegucation of Robin by Robin Quivers

  • 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.