Tomatoes – quick, while they’re still in season
While we can still get delicious locally grown tomatoes in season, here are a few simple recipes to make the most of them. Tomatoes are powerhouses of Vitamins A and C and lycopene. Because of the rich anti-oxidants, they may be helpful in preventing cancer. Botanically speaking, a tomato is a fruit, not a vegetable….
Watermelon and mint – have your bowl and eat it too!
Before the watermelon season is over, try this creative serving idea with peaches and mint. Watermelon is, as you would assume, mostly … water, and weighs in at only 46 calories per cup, which is mostly sugar. A good sweet watermelon doesn’t necessarily need anything to improve it, but this combination with peaches, berries and…
Complete Proteins: Quinoa and Hemp Seed
Quinoa was a staple grain of the Incas, and has become popular with the general public lately because it’s easy to prepare and has more protein than other grains – 6 grams per 1/4 cup, and is a”complete” protein. This means it contains the correct proportion of all nine of the essential amino acids in the proportions…
Please, No More Soda for the Children!
So it is that time of the year when all of us are rushing to Office Depot or Staples for school supplies. The summer is fleeing quickly and our children are heading back to school. Maybe I am idealistic but I like to think that most parents want to raise healthy children even when we…
The Benefits and A Little Taste of Arugula
Arugula is a dark leafy green, so like spinach and others, it is a good source of calcium, vitamins A, C, K, as well as iron, calcium and potassium. Potassium has been shown to help keep blood pressure in good range. It is classified as a cruciferous vegetable, like broccoli or cauliflower, so as mentioned…
Caramelized Cauliflower
My husband David recently took me to “Range”, a popular restaurant in Chevy Chase whose owner and chef, Bryan Voltaggio, competed in the Iron Chef show. David had been there before with his true-foodie and close friend Dr. Mark Soberman, a thoracic surgeon who worked at Washington Hospital Center for about twenty years and now…
Nutrition and the Brain Part 2 – Sleep and Vegetables!
Much of the conference I attended last weekend, titled Nutrition and the Brain, was about Alzheimer’s dementia (AD). There are genetic factors for AD which we’re handed at birth, like it or not, and environmental factors, which we can control. The latter include exercise, sleep and nutrition. We covered exercise in detail in Part One, so…
Kale the Powerhouse Vegetable
In the Health and Sciences section of the Washington Post this week, I read a brief article about the benefits of kale. Last year, Anderson Cooper from CNN admitted that he had never had kale before and had to taste a kale leaf in front of an audience. It was entertaining to see Mr Cooper…
Add some more SPICE – cardamom and ginger – to your recipes
Add some more SPICE – cardamom and ginger – to your recipesfeaturing Teriyaki Flank Steak and Mashed Sweet Potatoes and Pears In the first spice article, we were roaming through the spice market in Istanbul. When we were there, we learned how to choose ‘true’ cardamom pods, which are actually from India. They should be…
Sugar Can Be Your Friend
It seems we’re always being told not to eat sugar, but actually, sugar is essential for us — it is the primary fuel source for our cells. However, there is certainly a point when too much sugar can overwhelm the body. What if we could determine the perfect amount we need to help us perform…