nutrition

  • Supplement Trend Watch

    General nutrition isn’t giving most of us what our bodies need. Supple­ments give us more control over dosage so we know we’re getting the necessary amount of the active ingredients, plus in many cases our bodies absorb the nutrients in supplements better than in food. What’s important is knowing your own body, so that you can choose the right ones.

    Look better/feel better supplements that deliver
    By Lisa Lynn, PT, FT
  • Strawberry Cashew Yogurt

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 SERVINGS

    1 1/2 cups fresh strawberries (about 12) hulled

    1/2 cup soaked cashews

    1 tablespoon maple syrup or agave nectar

    1 teaspoon freshly squeezed lemon juice

    Sliced fresh strawberries, for serving (optional)

    Put all the ingredients in a blender and process on medium speed until smooth. Serve with sliced strawberries if desired. Stored in a sealed container in the refrig­erator. Strawberry Cashew Yogurt will keep for three days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Corn­bleet, images courtesy of Warren Jefferson

  • Pan-Seared Halibut with Melted Cherry Tomatoes

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    FISH

    4 (4 to 6 ounce) halibut fillets

    ½ teaspoon finely ground unre­fined sea salt

    ½ teaspoon freshly ground black pepper

    1 teaspoon chopped fresh thyme leaves

    1 tablespoon clarified butter (recipe follows)

    TOMATOES

    2 tablespoons extra-virgin olive oil

    1 shallot, minced

    2 cloves garlic, minced

    1 pound cherry tomatoes, halved

    ¼ cup chopped fresh tarragon

    CLARIFIED BUTTER

    1 pound unsalted butter, cut into 1-inch pieces

    To make the butter, place the butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes. Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-ounce jars or one 12-ounce jar and cover tightly.

    To prepare the halibut, sprinkle with salt, pepper, and fresh thyme. Set it on a plate and let it rest a bit while you melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the seasoned halibut skin side-down in the hot fat, and sear for four to five minutes, until the skin crisps and browns. Flip the fish, and continue cooking for another two to three minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate, and tent it with parchment paper or foil to keep it warm.

    To prepare the tomatoes, set the skillet over medium heat and pour the olive oil into the pan that you used to cook the fish. Toss in the shallot and garlic, and sauté them in the oil, stirring frequently, until they release their fragrance and become translucent, about six minutes. Toss in the cherry tomatoes, and sauté them with the garlic and shal­lot until they release their juice and soften in the hot pan, about two minutes. Stir in the tarragon and continue cooking, stirring frequently, for one minute. Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish, and serve immediately. Source + image: The Nourished Kitchen by Jennifer McGruther

  • Roasted Salmon and Asparagus with Lemon-Caper-Dill Aioli

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 4 SERVINGS

    FOR SALMON AND ASPARAGUS

    1 pound asparagus, trimmed

    Cooking spray

    1 tablespoon olive oil

    1/2 teaspoon salt, divided

    1/4 teaspoon black pepper, divided

    1 1/2 pounds skinless salmon fillet

    FOR AIOLI

    3/4 cup mayonnaise

    1 clove garlic, minced

    1 teaspoon finely grated organic lemon rind

    1 tablespoon lemon juice

    1 tablespoon finely chopped fresh dill

    1 tablespoon chopped capers

    2 teaspoons finely minced red onion

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    To make the salmon and asparagus: Preheat oven to 450 degrees. Arrange the asparagus in an even layer on a rimmed baking sheet coated with cooking spray. Drizzle with the olive oil and sprinkle with half the salt and pepper. Place the salmon fillet directly on top of the asparagus. Sprinkle with the remaining salt and pepper. Roast the salmon for 18 minutes or until the fish flakes when tested with a fork.

    To make the aioli, combine the mayonnaise and the re­maining ingredients in a small bowl until well blended. Serve the salmon and asparagus with aioli. Source: Fast and Simple Gluten-Free by Gretchen F. Brown, RD

  • Focus On: Prenatal Vitamins

    WHAT IT IS: Prenatal vitamins are intended to make up for any nutritional deficiencies that may be present in women who are either pregnant or trying to conceive. These should not be thought of as a substitute for a good diet, but rather a supplement to a well-rounded diet.

  • Food Term: Functional Foods

    Foods that have a health effect beyond basic nutrition. (Or, as the New York Times calls them, “foods with benefits.”) Tomatoes are a great example: Besides being delicious and giving your body some calories to burn, they are loaded with lycopene, a potent antioxidant.

  • Maple Nut Granola

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 12 CUPS

    4 cups rolled oats

    2 cups crispy brown rice cereal

    1 1/2 cups unsweetened coconut flakes

    1 cup sliced almonds

    1 cup chopped walnuts

    2 tablespoons ground cinnamon

    1/4 teaspoon ground cloves

    1/2 cup virgin coconut oil, melted

    1/2 cup maple syrup

    1 teaspoon almond extract

    Preheat oven to 250 degrees. In large bowl, mix together all dry ingredients. In separate bowl, whisk together oil, syrup, and al­mond extract. Pour wet mixture over dry and stir to coat. Trans­fer mixture to two 9x12-inch glass casserole pans and spread out evenly. Bake 60 minutes or until golden. Turn off oven, but do not remove granola until completely cooled and set. Remove from oven and use spatula to release granola and break into chunks. Store in airtight container. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Local Rules

    There was a lot to like in the food projections at the beginning of this year. After perusing many different sources some distinct commonalities emerged—simple, healthy, farm-to-fork, hyper-local sourcing, and sustainability all rang out resoundingly across the food forecasts.

    Functional foods vs. superfoods

    This year in superfoods
    By Adam Swenson
  • When Two is Enough

    “Somewhere between 250,000 and 500,000 children go blind annually as a result of vitamin A deficiency,” says Kim Saam, marketing and communications manager for Vitamin Angels. “But with two simple doses of vitamin A supplementation a year, that number can be reduced by 68 percent.”

    Vitamin Angels seeks to raise awareness of nutritional deficiencies for children and mothers in their 20th year.
    By Amy Vergin
  • Super Jules the Snow Princess

    Professional athletes aren’t normal. But do we really expect them to be? In fact, if it were not for their undeniable talents, some of the quirky, repetitive things they do would be labeled crazy, annoying, or disgusting to anyone witnessing them in real time.

    Olympian Julia Mancuso on staying motivated and fit
    By Cara Lucas