Monthly Archives: March 2010

Healthy Cooking Tips Part II: Whole Grains (Supplement)

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In recent conversations I’ve had, questions have come about as to what whole grains really are.  Understandably so, as marketing will lead you to believe that even Cocoa Puffs are a whole grain!  As a result, here is a supplement to the post Healthy Cooking Tips Part II: Whole Grains.

The “whole grain” is the seed or kernel of a plant in its complete form. Grains have three parts, the endosperm which contains starch and protein, the bran – rich in fiber, minerals, and phytonutrients, and the germ – full of B vitamins, vitamin E and other antioxidants and minerals. “White” or refined grains like white flours and white rice are stripped of their most nutritious parts when they take away the bran and sometimes the germ.

Whole Grains Are:

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Debunking 10 Yoga Myths

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I tried yoga once but took off for the mall halfway through class, 
as I had a sudden craving for a soft pretzel and world peace. 
-  Terri Guillemets

What’s so great about Yoga!?  Although yoga has become popular in the United States within the past 30 years, there are still many misconceptions out there about the 5,000-year-old practice.

10 myths:

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Recipe: Springtime Curried Couscous

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I recently posted Healthy Cooking Tips Part II: Whole Grains.  It only makes sense then that the next recipe I present is a whole grain.  This couscous dish is a great way to add grains into your diet, or your family’s if they are hesitant to give up their simple carbs.  Couscous is one of the most well known of the grains and an easy first step for beginners.  For the couscous aficionado’s, this is a great recipe to add to your collection. It is excellent warm, as a side dish, and also cold as a salad over fresh spinach leaves.

Springtime Curried Couscous

(Adapted from Stefanie Bryn Sacks and the Urban Zen Foundation)

SERVINGS: 4 Continue reading →

Metabolic Burnout

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If you’ve ever felt like you needed a serious energy overhaul, check out Dr. Mark Hyman’s article on the Huffington Post about the effects of oxidation on mitochondria leading to metabolic malfunctioning.  Better known as what can lead to low energy, fatigue, memory loss, pain and rapid aging.  It’s interesting, informative and provides eight ways to give yourself a “metabolic tune-up”.

http://www.huffingtonpost.com/dr-mark-hyman/how-to-give-yourself-a-me_b_506431.html

DK

The Fruits and Vegetables of Spring

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If the current weather is any indicator, Spring is officially here.  Spring is a time of growth and renewal; a time to lighten up after all the heaviness and darkness of Winter. With that comes a change of dress, mood, and above all, a change in diet.  Eating seasonally optimizes freshness, taste, and nutrients… and if that’s not enough, the greater abundance of crops during their respective season is generally easier on the wallet (goes back to that whole supply and demand theory).  If your neighborhood provides it or you’re feeling ambitious, check out your local farmer’s market for not only what’s in season, but also what’s local.  Buying locally adds a whole new level of freshness and taste.  Fruits and vegetables are shipped Continue reading →

Healthy Cooking Tips Part II: Whole Grains

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Last Tuesday I mentioned that every few weeks I will be posting simple and healthy cooking tips. Some will be short and sweet while others will be in-depth and lengthier. Today’s is a short piece on whole grains.

Whole Grains: Cooking Tips
1. Soak and Rinse: Prior to cooking, soak your grain in water (just a few minutes will work), rinse thoroughly in cold water until the water runs clear then strain them to remove any dirt or debris.
2. Cook: As a general rule, you can Continue reading →

Recipe: Sweet Potato Soup with Spinach, Apples and Wild Rice

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I love soup, but often find it’s perfect for lunch and generally not satisfying as a main course for dinner.  Lately I’ve been experimenting with ways to make vegetarian soups that are substantial, delicious, and cover at least a handful of nutritional bases.  This sweet potato soup does just that.  And I love the freshness of the spinach with the combination of sweet from the apple and texture from the rice.

Sweet Potato Soup

SERVINGS: 6 Continue reading →

Florida, Golf, Cholesterol and Sun…

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At what age is it too late to reverse your health?  After the age of 65 is dietary damage actually reversible, is it worth it?  Can someone change after a lifetime of a high cholesterol, high fat, and non-nutritious diet?  I suppose becoming a vegan or raw foodist might reverse some damage or increase well-being, but let’s be realistic.  How many 70 year old men do you know that would Continue reading →

Healthy Cooking Tips Part I: The Basics

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Every few weeks I will be dedicating 1 post to simple, natural and healthy cooking tips.

Today’s is a quick rundown of a few basics I find to enhance grains, fishes, and vegetables.  Healthy meals do not have to be boring or lack flavor.  Experiment with different oils, seasonings, nuts, dried fruits and herbs.  These simple ingredients can entirely change the flavor of food, add a range of palatability Continue reading →

Feed Your Brain

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“It’s late, but it has finally arrived.  Psychiatrists are now looking at how what we eat influences human behavior” ~ Hara Marano, Psychology Today

After hearing the Editor-in-Chief of Psychology Today, Hara Marano, speak at a conference this week regarding the connection between nutrition and cognitive functioning, I decided to simplify it into 4 fundamental categories and the foods/vitamins/minerals associated with each.

Here are 4 essential ways the brain needs to be fed: Continue reading →