Archive for the ‘Nutrition’ Category
This very quick & easy to make, fully-flavorful fresh low fat salad dressing, which goes great on any salad as shown below, contains kefir (a good bacteria, yogurt-like fermented milk drink), fresh garlic, fresh ginger, fresh cilantro, ground turmeric, mustard, apple cider vinegar, ground black pepper, and honey – all of which are rich with anti-inflammatory benefits.
Last post showed how to cook steel cut oats as quickly and easily on the stove. As mentioned in that post, steel cut oats take longer to cook, about 25 minutes, than rolled oats because steel cut oats are not precooked or preprocessed before being cut to smaller pieces by steel blades. That minimal processing means that steel cut oats have a more chewy texture and nutty flavor, stick with you longer because they take longer to digest, and are much more versatile than rolled oats, meaning they can be used in a wide variety of both sweet and savory recipes.
Aside from its fantastic flavor – quick & easy preparation makes all the difference – broccoli has uniquely potent anti-inflammatory, heart health-promoting, cancer-fighting, body detoxification, and antioxidant properties. To get the most of both flavor and health benefits, it’s best to cook broccoli either by steaming it briefly or cooking it quickly in the microwave oven. You can see how to cook broccoli in the microwave oven (my preferred method for speed, ease, and best flavor & nutrition) by clicking either or both short step-by-step video or easy-to-follow step-by-step picture book recipe links.
An extraordinarily friendly woman I check out with almost everytime I take a run through BJ’s Wholesale Club in Northborough, MA, noticed a bag of mixed dried fruit along with containers of fresh fruit in my shopping cart and asked, “What’s better for you, dried or fresh fruit? I’ve tried looking it up online, but I can’t find a good answer.”
Bottom line: fresh fruit is by far better for the following three reasons:
- vitamin and nutrient content in dried fruit is diminished through the fruit drying process, more so when that fruit is dried more aggressively commercially instead of more gently dried at home either in the oven or in a food drier
- ounce for ounce, dried fruit contains more sugar and calories than fresh fruit (that makes sense as most of the weight in fresh fruit is water, and that water is removed through rapid evaporation when the fruit is dried leaving only the fruit flesh behind)
- though fresh fruit may not be free of chemicals due to pesticide use depending how that fruit is grown, fresh fruit does not contain preservatives the way some fresh fruits do to enhance color and shelf life
Followed a link from Stonehearth Newsletters to the recent and very informative Orlando Health article (I recommend you see by clicking any picture on this page) about our powerfully strong emotional connection to food and how that affects both why we eat and our body weight.
Bottom line: our emotional connection to food is established early in life and is reinforced as we grow. We’re either rewarded or reward ourselves for doing something well or comforted when we’re hurt, tired, or upset with flavorful, and usually not so nutritionally sound, foods at times that don’t necessarily correspond with our body’s need for energy-sustaining nourishment. That emotional connection is so strong that it stays with us throughout our lives unless or until we first become aware of that connection and then use that awareness to develop strategies to change our behavior.