Wednesday, December 30, 2015

Read This Before Purchasing the Next New Miracle Cure

In this new world of blogging, it is easy to find someone on the internet discussing food or a food supplement and the latest medical cure.  As we start the New Year, our thoughts turn to getting healthier and losing those extra pounds we gained.  Social Media is packed with promised cures and many  self proclaimed experts.  But, how do we find out true facts.  There are several clues to guide us to true information.
  • Is the claim to good to be true?  Does this miracle cure promise too many great things?
  • What was the testing or study that proved the claims?
  • Does the author have any Formal Training in Nutrition?  The term nutritionist is not a regulated term and anyone can call themselves a nutritionist.  Look for the term dietitian.
This article from the University of Nebraska Food Reflections Newsletter has additional clues to help you determine whether a possible food cure is a wise use of your money and time.  Check it out and sign up for their newsletters.

Before You Read Another Food Article on the Internet

Tuesday, December 15, 2015

Cranberry Apple Salsa

Do you like cranberries, but want something different from the standard relish for your holiday table or to take to a party?  This cranberry sauce definitely has a Southwest kick.

Cranberry Apple Salsa

Makes 8 (1/4 cup) servings.
Per serving: 36 calories, 0 g total fat (0 g saturated fat),
9 g carbohydrate, 0 g protein, 1.5 g dietary fiber, 2 mg sodium.

1 bag (12 oz.) fresh cranberries, or frozen, unsweetened
1/2 medium Fuji apple, peeled, cored and chopped
1/4 cup chopped red onion
2 strips (1-inch x 1/2-inch) lime zest, coarsely chopped
1 small jalapeno pepper, without seeds, chopped
3 Tbsp. raw sugar
1 Tbsp. fresh lime juice
1/3 cup loosely packed cilantro leaves

In food processor, pulse cranberries just until coarsely chopped. Add apple, onion, lime zest, jalapeno, sugar and lime juice. Pulse (quick pulses) until salsa is still slightly chunky, about 15-20 times.

Add cilantro and pulse until it is chopped but not mushy, about 10 times, stopping to scrape down bowl as needed. Season with a bit of salt, just to lift flavors.

Let salsa sit 20 minutes for flavors to marry. Serve same day.

Monday, December 14, 2015

Limit Your Treats or Increase Your Exercise to Avoid Holiday Weight Gain

This article by the American Institute of Cancer Research has a chart that reminds us how much extra exercise we need to burn off those tasty holiday treats, so eat with caution.

eNews: How long will I need to walk to burn off those holiday treats?

December is Pear Month

I have never been a fan of pears, but for the last 10 years as my children have been selling FFA fruit, Pears are the most sot after item.  I have people calling me weeks ahead of time just to make sure they get their order in.  So when I found this article, I thought I should share.  What a more fitting time as December is Pear Month.  Pears would make a beautiful addition to your holiday table.

Pears are members of the family rosaceae. There are many varieties of these tasty fruits, which are known for their sweet and honeyed flavor. Let’s take a closer look at some of the most common types of pears…
Bartlett pears are some of the most common pears that you’ll find for sale in the U.S. These large fruits have thin skins and a sweet flavor, along with a soft and juicy texture. They’re great in baked goods and make up most of the canned and processed pear varieties that you’ll find in the grocery store. When it comes to bartlett pears, you can get either green or red varieties.
Anjou pears also come in red or green versions. Another popular pear, these tasty specimens are generally squat and plump, with firm and juicy flesh. Their smooth skin is relatively thin, which makes them wonderful for eating raw.
Bosc pears are taller than most other varieties, with brown skin that is similar in color to cinnamon. Their firm and sweet inner flesh makes them great pears for eating out of hand. They also hold up quite well when poached.
Comice pears can be many colors, from deep red to pale green. One of the juiciest varieties of pears, comice pears are soft, tender, and creamy. A common holiday gift, comice pears pair well with a variety of cheeses and are also perfect to eat all on their own. Since they are so popular during the holidays, many people call them Christmas pears.
Forelle pears are some of the smallest types of common pears. They’re oval, with yellow-green speckled skin that turns red as it ripens. The inner flesh is white and crisp, though it softens slightly as it gets riper.
Asian pears are very different than most other kinds of pears. With a round, apple-like shape and firm, pebbly flesh, these pears are downright crunchy. Use them when crispness really matters, like in salads or slaws.

Pears are a good source of fiber. In fact, a medium pear contains 22% of the fiber you need in a day. This is great news for your health, since MyPlate asserts “Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.” Plus, research indicates that fiber is key to healthy digestion, reducing constipation and diverticulosis. A medium pear also has 12% of the daily value for vitamin C and 10% of the daily value of vitamin K. Vitamin C is an antioxidant that is key to good health. Aiding iron absorption, boosting the immune system, and blocking free radical damage are just a few of its many functions. Vitamin K is also important for good health, helping blood to clot effectively. It may also boost bone health in the elderly.

Did you know that pears actually ripen off the tree and from the inside out? Store pears at room temperature, moving them to the fridge only once they’re ripe enough to eat. Pears brown quickly when sliced, but you can dip sliced pears in a mixture of water and lemon juice to prevent browning if you really want to prep them ahead of time. Be sure to rinse whole pears in cold running water before you slice or eat them.  Most pears are perfect to eat as soon as they ripen. They don’t need a lot of fuss or effort in order to be a fun and healthful snack. 

I had a gentleman tell me once that pears are best when they look like they are ready to throw away.  They are more flavorful and sweeter.  This makes sense if you think about pears ripening from the inside out. 

Pears also lend themselves well to cooking projects.   For some recipe suggestions check out the full article from the Food for Health Blog.

Pear Fact Sheet

Saturday, December 12, 2015

Unique Gift Ideas for that Health Lover (or Wannabe)

Do you have one of those hard to find a gift for person on your Christmas list?  This article has some new ideas for healthy gifts that might be the perfect match for your person. I am intrigued by the 5 blade scissors.

eNews: Unique Gift Ideas for that Health Lover (or Wannabe)

Hot and Healthy Winter Drink Recipes

I found this article with some tasty sounding drinks that will be perfect as this cold front is expected to bring much lower temperatures and snow to our area.  I am craving some chocolate, so I think I might just go make some Hot Chocolate Chai, now.

eNews: Hot and Healthy Winter Drink Recipes