Eating is a Life Experience-The Blogs of a HealthJunkie

Elana's Mini Frittatas

2010-04-08T15:58:00.000-07:00

Staub has some of the most elegant and innovational cookware offered on the market that is sure to outlast your Teflon frying pan. Staub mini cocottes (featured on Martha Stewart) are the perfect size for single serving soups, stews, desserts, and even breakfasts. With the ability to turn any casserole or pie into a single serving, the possibilities are endless.

A frittata is a baked egg dish with meat, vegetables, and cheese that is usually served like a pizza pie. When baked in a pie pan, it renders eight servings. Staub mini cocottes turn breakfast for eight into breakfast for two in under thirty minutes. If only the rest of the morning was so
simple.

Breakfast Frittata

4 eggs

1/2 potato, diced finely

1/4 cup onion, diced finely

2 tsp olive oil

1/4 cup cheddar cheese

Salt and Pepper

In a 9 inch skillet, add olive oil and heat over medium high. Add potatoes, onion, salt, and pepper. Cook for approximately 15 minutes until potatoes are crispy.

In Staub mini oval cocottes divide up potato mixture.

In a separate bowl, whisk eggs, and pour on top of potato mixture in mini cocottes. Top with cheddar cheese.

In a 400 degree oven, bake frittatas for approximately 15 minutes, or until egg is cooked and cheese is melted. Serve immediately. Makes 2 delicious breakfasts or brunches.

Try your own flavor combinations. The fun thing about frittatas is that anything goes. Make one with whatever leftover meat, veggies, and herbs you like. (I put avocado in mine right before I cooked it.)

Asparagus in April

2010-03-25T13:53:00.000-07:00

April is National Gardening Month which is inspiring many chefs to shop seasonally and prepare local organic foods. Local produce provides a fresh taste and ensures the health and quality of food.

In many regions of the country, including my home in East Tennessee, asparagus is now in season which means not only an opportunity to shop seasonally and support local growers, but an opportunity to buy asparagus cheaper that $4.00 per pound. Asparagus is easy to cook, tastes best simply prepared and requires minimal or no cooking, making it a great choice for a quick side dishes or salads. Admirers of asparagus can rejoice this April.

Prosciutto Wrapped Asparagus

1/2 pound prosciutto, sliced

1/2 (8 ounce) package goat cheese

12 spears fresh asparagus, trimmed

Preheat oven to 450 degrees F

Spread prosciutto slices with goat cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet

Bake 15 minutes in the preheated oven, until asparagus is tender.

Guinness Cake

2010-03-18T14:34:00.001-07:00

St. Patrick's Day is over, but the Irish spirit does not have to be. Make any occasion as special as St. Patty's Day with a decadent chocolate Guinness stout cake. The cake is topped with cream cheese frosting to reflect the image of a frothy mug of Guinness. Perfect for celebrations of any sort.

Guinness Cake

1 cup Guinness stout

1 stick plus 2 tbsp unsalted butter

3/4 cup unsweetened cocoa powder

2 cups superfine sugar

3/4 cup sour cream

2 eggs

1 tbsp pure vanilla extract

2 cups all-purpose flour

2 1/2 tsp baking soda

Preheat oven to 350, and butter and line a 9 inch spring form pan.

Pour the Guinness into a large skillet or saucepan, add the butter and heat until butter is melted. When all butter is melted whisk in cocoa powder and sugar. Beat the sour cream with the eggs and vanilla in a separate bowl, and add to Guinness mixture. Finally whisk in flour and baking soda.

When all ingredients are combined, pour the cake batter into the spring form pan. Bake for approximately 45 minutes or until the cake is done.

Let cake completely cool before adding your favorite recipe for cream cheese frosting.

Use knife to create texture in the frosting similar to that of a frothy beer.

But What Makes This Product Green?

2010-03-11T09:10:00.000-08:00

Greenwashing

Aili Jokela, co-chair of Fleishman-Hillard Sustainability, a company that helps businesses “go green” states, “I think green will become as pervasive as the Internet is today.”

She is speaking of the new science of “greenwashing,” or convincing consumers to purchase a product based on the assumption that it is eco-friendly, organic, or chemical free even if it is not.

The market for green products has risen steadily over the last decade and shows no signs of stopping. Everything from food to cleaning supplies offers a better environmental option. However, this can become dangerous when the word “eco-friendly” can be slapped on the side of any cup or bar of soap on the market. If that cup will only become biodegradable under certain circumstances, and those circumstances are not provided in the landfill they’re going to, the cup will not deteriorate. What proves that this cup is “biodegradable” and who proved it?

Thus arises the question "How can restaurant owners sort through the misty illusion of products that will save our planet?" It can be a difficult and daunting process, but research, questions about products, and communication with partners and employees will get you there.

Business Owners

If your business is trying to move toward a “greener” future, there may be some uncertainty as to which products are appropriate. Try finding a site like greenbuildingadvisor.com for building products or greencertifier.com for cleaning products. Energy Star is a great partner to rely on for appliances.

Ask around. Find a business in your area that is successful in being environmentally friendly, and ask them about it. Find out what they use, and who they buy through. Then pass that information to a business owner you know. When it comes to going green, communication and working as an industry are key elements. Never underestimate the power of "word of mouth" or "grassroots" advertising, just be sure you're going for the grass and not the AstroTurf.

Once you’ve established a new “green routine”, discuss the changes you’ve made with your employees, and how they can relate that to customers. When informing customers of how your restaurant or business is eco-friendly, employees should know and present only true information. Unintentional greenwashing is still greenwashing.

Consumer Power

If we demand products that truly impact the environment, and are not just advertised to give an eco-friendly appeal, the ultimate control of the free market lies with the consumer. As the demand for “green” products has risen over the years, so have the variety and availability of products that qualify as “green”. However, uninformed or wrongly informed consumers can have a negative impact on the planet rather than a positive. There are many great companies and websites such as greenwashingindex.com and F-H Sustainability dedicated to providing the most accurate information on organic and environmentally friendly products.

Greenwashingindex.com works to educate consumers about how they can “become more savvy about evaluating environmental marketing claims” and “hold businesses accountable.” Their site features a “voted most authentic” and “voted worst offenders” section for organic shoppers to see which companies are measuring up in terms of organic.

In 2006, when Wal-Mart announced their intention to expand their organic product selections, many consumers couldn’t wait to shop through even more choices. Wal-Mart’s decision to increase organic products was based on consumers’ increased interest in those foods.

We, as consumers have the ability to change the food market and bring reliable products that are not greenwashed into our homes. We, as human beings have the right to know the truth about the products that we buy, consume, and fill our lives with.

Tofu Pamigiana Tuesday

2010-03-09T10:02:00.000-08:00

This is great a healthy alternative to lasagna. Add the vegetables you like to customize and get more nutrients.

1/2 cup seasoned bread crumbs.

5 tbsp grated Parmesan cheese

2 tsp dried oregano, divided

1 (12 ounce) package firm tofu

2 tbsp olive oil

1 (8 ounce) can tomato sauce

1/2 tsp dried basil

1 clove of garlic, minced

4 ounces shredded mozzarella cheese

Salt to taste

Pepper to taste

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and dry pieces with a paper towel. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.

Bake at 400 degrees for 20 minutes

Eco Takeouts

2010-03-01T13:29:00.000-08:00

In this consumer driven world, it seems that more and more people are starting to pay attention to their trash, or more specifically, where their trash is going. Each American throws out an average of 4.4 pounds of trash daily. This adds up to 29 pounds a week and 1,600 pounds a year. It doesn’t sound astronomical, but my home state, Tennessee throws out 9,943,820,800 pounds of garbage every year. That number is astronomical, and it’s representative of only one state.

Recycling is not new to our country or generation. In fact the earliest recorded history of recycling dates to 400 BC when Plato advocated recycling, as resources were scarce at times. In World War II, citizens were told that recycling during times of shortage was patriotic, and each man and woman’s duty. These historical recyclers had the right idea.

Whether you have recently become “reduce, reuse, recycle” conscious, or you have been a practicing recycler for years, there are always new ideas emerging to help make this world healthier, and clean out the garbage.

An interesting example is G.E.T.’s new Eco Takeout line. Designed for the environmentally conscious, Eco-Takeouts are a great way to provide on the go service with a “green” mindset.

How Do Eco Takeouts Benefit You and Your World

First, they eliminate CFC and HCFC uses. CFC and its “safe” replacement, HCFC, cause ozone depletion and contribute to global warming. Developed for use in coolants and cleaning solvents, CFC and HCFC are used in the materials styrofoam is constructed from. The 25,000,000,000 styrofoam cups Americans throw away every year are not only laying in our landfills as unrecyclable garbage, but are also deteriorating our atmosphere.

By using Eco Takeouts, consumers are investing in environmentally friendly containers that are able to be re-used, washed, and recycled. These stylish takeout containers include soup containers, Chinese to go containers, and compartment style food containers.

Eco Takeouts are great for on the go dinners and lunches from home, and are a great business opportunity for restaurants to show environmental support. Restaurants can even increase numbers by offering this innovation in to go boxes to recyclers, and adding eco friendly interest.

Chorizo and Vidalia Onion Sandwiches with Pasta Salad

2010-02-26T09:06:00.000-08:00

Mexican chorizo is a spicy sausage made from pork and seasonings. It can be and commonly is eaten in tacos, with scrambled eggs and potatoes, as a replacement to ground beef or pork in recipes. This recipe features chorizo as the tasty star in a sandwich. Pair it with a whole wheat pasta salad with vegetables to balance out the meal.

Chorizo Vidalia Sandwiches

3 chorizo links

2 thinly sliced Vidalia onions

French bread slices

2 tbsp olive oil

Carefully cut chorizo lengthwise into halves, and remove casing. In a medium skillet over medium high heat, add olive oil and cook chorizo for approximately 10-15 minutes or until almost cooked through. Add onion and sauté until onions have cooked down and chorizo is completely cooked through.

Place chorizo and onions on bread. Makes 4-5 sandwiches.

Ensalada de Pasta con Verduras (Pasta Salad with Vegetables)

1 box whole wheat pasta

1 carrot thinly sliced

1/2 cup green onions thinly sliced

2 cloves garlic finely chopped

1/2 cup grape tomatoes halved

Salt and pepper to taste

Vinaigrette dressing to taste (I used World Classics 3 cheese Italian style dressing.)

Cook pasta according to package directions. When pasta is cooked and cooled, move to a medium mixing bowl and add vegetable, seasonings, and dressing. Makes about six servings.

A MidWinter Veggie Lover's Dream

2010-02-23T13:02:00.000-08:00

I am going to be honest for a moment. I watch way too much Iron Chef America. They always have some exotic ingredient that no one in East Tennessee has heard of, and the dishes are so beautifully complex. Consequently, I always want to make dishes that are full of ingredients and flavor. The problem is that they are too full of ingredients. I need focus. We have to realize that simple is sometimes better. That’s what I really love about the raw food culture—it’s food in its original existence. Now, I’m not about to start sprouting grains to make bread, but whole grain bread and some vegetables is all it takes to make a great meal or snack.

I really wanted something to snack on the other night, and couldn't decide. I like to cook for myself and had some elaborately healthy snacks in the refrigerator, but they weren't cutting it. I decided to make this simplistic veggie sandwich, and it was perfect.

2 slices whole grain bread

1/2 of an avocado

Mixed spring greens

Thinly sliced onions

Olive oil

Soy Sauce

Pepper

Combine all ingredients to make a sandwich, and enjoy a simple meal. Goes great with hot green tea.

Asian Inspired Stuffed Portabellas and Bell Peppers

2010-02-22T13:53:00.001-08:00

Comfort food has amazing abilities. My mom’s enchiladas put me in the best mood ever, and they can always pick me up when I’m feeling down. I like stuffed green peppers, but I’ve never been too sure on the ketchup based meatloaf mixture in the middle. I wanted to tweak the recipe and influence this American dinner tradition with Asian flavor. So these are my Stuffed Portabellas and Peppers—Asian Style

1 pound ground turkey or chicken (I prefer turkey because I think it’s a little more flavorful.)
3 cups cooked brown rice

4 tbsp soy sauce

2 tbsp finely chopped fresh ginger root

¼ cup chopped broccoli

½ cup chopped onion

½ cup chopped carrots

¼ cup chopped water chestnuts

4 green bell peppers

6-8 Portabella Mushrooms

2 tbsp olive oil

Combine turkey, rice, soy sauce, ginger, all broccoli, onion, carrot, water chestnut, and olive oil. Form into a mixture. Clean all bell peppers and mushrooms, removing only the stems of the mushrooms. Stuff vegetable mixture inside each pepper and mushroom. Drizzle with extra soy sauce and olive oil. Bake in a 375 degree oven for approximately 45 minutes.

*Mushrooms will cook faster than bell peppers. Just put the mushrooms in about 15 minutes after the bell peppers.

Shopping Seasonally

2010-02-16T08:58:00.001-08:00

We live in a convenience world where we can get anything, anytime even if that means eating an orange that’s been on a truck for three days. When we only buy foods from the supermarket that are available in our local area, we are ensured better products. Shopping seasonally can provide your kitchen with the freshest produce available. It also gives shoppers the opportunity to support local growers. I have compiled a list of fresh vegetables and fruits that are in coming in season for spring in different regions of the country.

Tennessee

Asparagus, Broccoli, Cabbage, Cauliflower, Carrots, Collards, gourds, Greens, Onions, Raspberries, Rhubarb, Snow Peas, Spinach, Sweet Potatoes, Strawberries, and Sorghum Syrup (molasses)

Florida

Asparagus, Broccoli, Cabbage, cucumbers, Greens, Herbs, Nectarines, Peaches, Peas, Plums, Potatoes, Rhubarb, Strawberries

Oregon

Apples, Hazelnuts, Pears, Rhubarb, Strawberries, Asparagus, Cauliflower, Garlic, Lettuce, Mushrooms, Onions, Potatoes

Michigan

Asparagus, Beets, Carrots, Chard, Fava Beans, Greens, Herbs, Lettuce, Radishes, Mushrooms, Parsley, Parsnips, Rhubarb, Spinach

Maine

Arugula, Asparagus, Chard, Fava Beans, Fiddleheads, Lettuce, Mushrooms, Nettles, New Potatoes, Pea Greens, Radishes, Rhubarb, Scallions, Spinach, Stinging Nettles, Thyme

Just in Case you Don't Know Them Yet

*Fiddleheads are the tips of ferns. Most agree that they taste “grassy” or like a cross between a asparagus and spinach.

*Fava Beans are used in the culinary cultures of Iran, China, Peru, Mexico, Egypt, Greece, Ethiopia, and many more. They can be eaten raw, fried, boiled, or sautéed.

*Arugula is used comparably to lettuce, and is chocked full of Vitamin C and potassium. It has a rich, peppery taste.

*Nettles are herbs that are covered with tiny hairs that cause irritation and stinging. When cooked or steamed, they are eaten as a vegetable.

Get More Out of Breakfast

2010-02-16T07:49:00.000-08:00

Whole Wheat Banana Pecan Pancakes

Pancakes are surely among the most common and delicious of breakfast foods. You can add ingredients for healthier options and never ending flavor. Use this basic recipe to get started and choose your favorite fruits, nuts, and toppings. I made this for my boyfriend and myself for dinner. His had butterfingers in it instead of bananas. I know, HealthJunkie's boyfriend isn't really a HealthJunkie himself.(gasp) I hope you guys enjoy

Banana Pecan Pancakes

1 cup self rising flour

1 cup whole wheat flour

¼ cup wheat germ

1 banana diced

½ cup chopped pecans

2 eggs

1 ¼ cups milk

3 tbsp raw sugar

4 tbspolive oil

In a medium bowl, mix white flour, wheat flour, wheat germ, and sugar. Add in eggs and oil, milk, and combine. Add banana and pecans. Combine.

Let mixture sit for 20-30 minutes to allow CO2 bubbles to maximize. (CO2 is what causes the “bubbles” when pancakes cook. It makes the pancakes nice and airy.

Onto seasoned or nonstick griddle heated to 300 degrees, pour approximately half a cup of pancake batter. When the edges are golden brown and bubbles are forming on the top, turn pancake and cook other side until golden brown.

Serve with bananas and pecans on top.

The Truth (If It Exists) About Caffeine

2010-02-15T08:52:00.001-08:00

Why all of the confusing caffeine reports? It should either be healthy or not, but it seems no one is clear on that. One day it’s the unhealthiest substance to put in our bodies, and the next its nature’s perfect stimulant. Some health experts say it increases appetite, some say it suppresses it. Some say naturally occurring caffeine is okay, but added caffeine is not. Others say all caffeine is bad. In order to prevent myself from drowning in my health concern woes, I intend to get to the bottom of all this caffeine “hype,” and deliver the facts.

History and Uses of Caffeine

Let’s start by examining the origins of caffeine. The source usually helps to understand the problem. Caffeine is classified scientifically as a “psychoactive stimulant drug” which means it chemically changes perception, mood, consciousness, or behavior. In caffeine’s case specifically, it stimulates the central nervous system and metabolism. Translation—it makes you feel less fatigued and more alert.

Caffeine is not just found in coffee and teas. It is contained in a variety of plant life including cocoa beans, coffee beans, tea leaves, guarana plants, and the yerba mate (used to make tea). Many of these plants contain caffeine as a natural pesticide. (Caffeine can paralyze some plant eating insects.) Our ancestors, living in the time of the Stone Age, ate seeds, bark, and the leaves of certain plants because they noticed that they felt energized and less tired with an elevated mood.

The Positive Benefits of Caffeine and Caffeinated Beverages

Caffeine itself has the aforementioned positive effects of mood elevation and increased awareness. The beverages we mostly get it from, coffee and tea, have their own specific health benefits as well. According to the British Medical Journal, coffee is now known to prevent Parkinson’s and depression.

Green tea is revered by the Chinese as a “cure all” drink. It can prevent esophageal cancer and inhibit the growth of cancer cells. It can also lower cholesterol and improve the immune system. However, the chemical compound known as EGCG, epigalocatechin gallate, is only found in green tea due to the process in which it is prepared. Black teas do not have the same health benefits but are known to contain anti-oxidants to help your immune system.

If there are positive benefits to caffeine and the beverages containing them, why are they publicized in the way that they are? If we drink coffee every day, are we bound to drop over from a heart attack? The answer is moderation.

The Negative Effects of Caffeine in Beverages

Have to have that cup of coffee or Coca Cola first thing in the morning? Get a headache in the afternoon when you haven’t had caffeine? You may be addicted.

Hi, my name is (enter your name here) and I’ve been addicted to caffeine for (enter number of years here.)

Even though most experts agree that caffeine dependency is different than illicit substance addiction, the effects of caffeine withdrawal can cause headaches, fatigue, anxiety, irritability, depressed mood, and difficulty concentrating. If you consume caffeine daily, and notice that you get headaches when you don’t have any, you may have a caffeine dependency. Moderate the amount of caffeine you intake, and try decaffeinated coffees and herbal teas as replacements.

Energy Drinks

According to a recent survey conducted by The New York Times one third of America’s youth drinks energy drinks on a daily basis. Young adults and teenagers between the ages of 12-24 account for 3 billion dollars annually of energy drink sales. Since energy drinks have been on the market for less than twenty years, many worry about the potential side effects not yet explored.

The dreaded “caffeine monster” became glued to the hands of a few tween pop celebrities a few years ago, and it seems to have become a fashion statement. Or maybe there are that many fifteen year olds who need energy supplements. Either way, energy drinks have been creeping their way into our culture since the first utterance of “Red Bull—it gives you wings.”

The problem with energy drinks is that the ingredients and their ensuing products are not yet researched fully. For example, Taurine, a main ingredient in all energy drinks is naturally found in bile in humans and animals, and in some seafood and meat. It’s added to contact lens solution. We usually take in 200 mg or less in our daily consumption, but energy drinks contain 1000 mg or more. So far, no adverse effects have been found in regards to a high Taurine intake, but the effects of Taurine combined with caffeine or other energy drink ingredients have yet to be researched. Taurine is supposed to increase energy, but no compounds responsible for this effect have been identified. If I asked you to take 5 times the normal amount of an organic acid found in bile and contact lens solution would you?

In addition to the ingredient uncertainty in energy drinks, they are known to cause heart arrhythmias, insomnia, nausea and vomiting, muscle trembling, panic attacks, and stomach pain. Mixing an energy drink with alcohol can also have complications because alcohol is a depressant, where as energy drink is a stimulant. This puts drinkers at a higher risk for alcohol poisoning, complete motor function loss, and dehydration.

As with past drugs on the market, energy drinks are being marketed as if there are no side effects. Companies behave as if research on the risks of these beverages has been conducted for a multitude of years, when no one has factual insight. Why are teens and adults being hospitalized for heart arrhythmia and stomach problems? Although many are calling for warning labels to be printed on all energy drinks, the FDA has approved them as having no immediate dangers to consumers.

What Can You Do?

What can you do if you are concerned about your caffeine intake? Use your brain. Don’t consume twice the lethal dose of caffeine by 10 AM. As with all things, use moderation, and remember caffeine is meant to make you “feel” like you have a higher energy level. It doesn’t mean you slept for eight hours. Dehydrating yourself with caffeine, and stressing yourself physically past your capacity puts a lot of strain on the heart. And if you don’t know you’re exhausted because you have too much of a “caffeine buzz”, you’ll risk more than you intend. Be smart and drink a glass of water every once in a while.

Valentine's Day

2010-02-11T10:10:00.001-08:00

I happen to adore Valentine’s Day, so I wanted to share with you guys my favorite recipes and gifts for this Valentine’s Day.

Hearts of Cast Iron

This enameled cast iron Cocotte by Staub is one of my favorite gifts I’ve seen so far. I happened to see it on their site, and liked the irony of a “cast iron heart.” I recommend this product highly, and if you are buying for a cast iron fan, the cast iron heart fondue set is awesome as well. I love cast iron because it’s so durable. Every time I buy a new cast iron piece, I know I won’t have to buy it ever again in my life.

White Chocolate Covered Strawberries with Hazelnuts

Chocolate covered strawberries are romantic, delicious, healthy, and economical. Have fun trying twists on the classic recipe like this one with white chocolate and crushed hazelnuts.

6 ounces white chocolate, chopped

3 ounces semisweet chocolate, chopped

1 lb strawberries with stems (about 20)

½ cup hazelnuts, crushed finely

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the white chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the dark chocolate and drizzle the white chocolate over the dipped strawberries. Sprinkle with hazelnuts.

Set the strawberries aside until the chocolate sets, about 30 minutes.

I would really love you guys to leave me your Valentine's Day ideas or thoughts! Have a wonderfully nutritious Valentine's Day

Fruit You May Love, But Don't Know About

2010-02-10T12:43:00.000-08:00

Fruit is an amazing little food. Chocked full of all things good—vitamins, minerals, water, and flavor. However, the “apple a day” mentality gets old. Bananas and oranges are great, but I am an adventure seeker. I want to look past the ordinary and discover the extraordinary. According to Wikipedia a fruit is, “a structure of a plant that contains its seeds.” In this sense, beans, nuts, and many vegetables would be considered “fruit.” We don’t have enough time and space to cover everything, so let’s focus on the modern day society’s “fruit,” sweet, edible, and delicious.

*Remember, fruits get their bright colors from the nutrients they contain. Go for the rainbow, and try to eat green, yellow, purple (blue), red, and orange fruits.

Super Fruit

Blueberries

This cousin of the cranberry is loaded with antioxidants (a molecule that cleanses the body of free radicals, the molecules that damage cells), Vitamin A, Vitamin C, and Vitamin E. It has been shown to prevent certain types of cancers and bladder infections. You can put these little berries in yogurt, smoothies, cereal, and deserts. Due to the sweet mildness of the blueberry, the cooking possibilities are endless.

Pomegranates

The juice company POM has really boosted the sale of this super fruit because consumers no longer have to stain their hands and clothes navigating through seed pods to recover a minimal amount of juice. Drinking the juice provides the same reduced risk of breast cancer and blood clots, without the mess.

Oranges

How many times did your mother try to force orange juice down your throat, insisting that “a healthy dose of Vitamin C” will make your cold disappear? Mom is wrong, but not completely. It’s not just the work of Vitamin C, but the anti-oxidants and folic acid combined that help keep up immune systems. One orange a day can reduce your risk of colon cancer, lower high blood pressure, lower cholesterol, and help you feel great.

I Bet You've Never Tried it Alone

Combo fruits—we’ve all had a “tropical pineapple, mango smoothie” or “strawberry-kiwi” Capri Sun, but if you’ve never broken down America’s trendy flavor combinations, and tried these fruits alone, you are missing out.

Mangoes

Where do we start with this Indian native? Mangoes protect against cancer, skin problems, digestive problems, heart disease, low immune systems with the power of Vitamins A, C, E, B6, and K, fiber, minerals, seven different Polyphenols (a type of anti-oxidant), and five other anti-oxidants. Not to mention, it’s delicious. Mango has a sweet, tropical flavor with a texture similar to a peach. They can be eaten peeled and chopped, just be careful for the pit which generally constitutes 45% of the fruit.

Kiwi

Kiwi is short for kiwifruit, and it didn’t get its name until the 1950’s. It’s a great source of anti-oxidants, Vitamin A, and potassium (almost as much as bananas). If you have never had this delicious fruit, they are very easy to find, and are located in the produce section of your supermarket.

Figs

Have you ever had a fig that wasn’t in a “Newton?” Probably, not. According to health experts, you should. Figs are one of nature’s best resources for potassium (Vitamin K) and fiber. In our modern day society, salt is added to about everything we eat out of a package. High sodium intake combined with low potassium intake can wreak havoc on your blood pressure control. Not to mention that figs can aid in promoting bone density, lowering insulin, improving your eyesight, and preventing cancer. So, how can you get more? Eat them dried, find dried fruit assortments that contain them, make a figgy pudding—the possibilities are endless.

Getting Risqué with Fruit

Now that you know the basics of these power foods, let’s take it a step further and explore those dangerous fruits—you know, the ones your mom didn’t let you hang out with in high school because they smoked cigarettes and drove motorcycles. Wait—what were we talking about?

Durian (Stinky Fruit)

When I first heard of this coveted fruit of Southeast Asia, I thought, “Why would you eat that?” But this “king of fruits” is supposed to taste like custard and almonds. Sounds delicious, but the smell of this fruit even with the husk on is putrid. Certain hotels and public transportation in Southeast Asia have banned it due to its offensive smell, but apparently, when it comes to durian, the stinkier the better. It can relieve fever, and is a great source of fats, Vitamin C, and potassium, which aid in blood pressure control and immune system function.

Goji Berry (Wolfberry)

Native to China, the Goji berry was said to have helped Li Qing Yuen, a Chinese man, live to be 252 years old, earning the Wolfberry acclaim and notoriety in the Western world. It’s no surprise then that their content of 6 vitamins, 33 minerals, 18 amino acids (cells’ building blocks) and 5 anti-oxidants is insurmountable. They protect against inflammation, cardiovascular diseases, cancers, and vision related diseases, earning them a huge surge in the health food market. Their beautiful color and nutty flavor make them really tasty as well. Have them dried, in tea, or baked into bread.

*Note: The Durian and Wolfberry can be difficult to find if you don’t live in Asia. Try health food markets and whole food stores if you want to find these fruits.

FDA Request for Budget Increase to Overhaul Food Safety Procedures

2010-02-04T11:53:00.000-08:00

Food safety director Caroline Smith Dewaal states, “When 80 percent of Americans believe that ‘made in China’ means ‘may be contaminated,’ we clearly have a crisis of confidence on our hands.”

With the recent spotlight on the Food and Drug Administration due to a series of contamination scandals, and salmonella found in pepper, peanut butter, pistachio nuts, Dunkin Donuts hot chocolate, and milk many consumers have been concerned on the FDA’s ability to track products and properly inspect them. That’s why it came as no surprise to the American public when talk of a funding boost began in the first half of 2009. The FDA is now requesting a budget increase, which they hope will provide the resources needed to modernize food, medicine, and tobacco laws that are “over 100 years old.”

The rumors and talk about an overhaul of the Food and Drug Administration began when in May 2009 Dr. Margaret Hamburg, the Obama Administration’s new Commissioner of the FDA, proposed a record increase for the 2010-2011 fiscal year. This increase would result in a complete revamping of the FDA, and was due to be reviewed in January 2010. As speculation increased, the FDA announced February 1, 2010 that it is requesting $4.03 billion for expenses required to promote the welfare of the US. This is a 23% increase from their current budget of $3.28 billion. Out of this money the FDA is directing $318.3 million toward “transforming food safety.”

But why does food safety need a transformation? Food Safety Director, Caroline Smith Dewaal states, “When 80 percent of Americans believe that ‘made in China’ means ‘may be contaminated,’ we clearly have a crisis of confidence on our hands. Consumers are sick and tired of getting sick from unsafe imported and domestic food.” She goes on to say, "Congress should put a single, well-funded U.S. agency in charge of food safety and not rely solely on other countries to do this job for us."

Many Americans would prefer that all food products come from the United States. However, we as a country consume 33% of the world’s resources, and only produce 1.74%. We consume more meat, paper, and gasoline than any other county, and although we would like all food imports that come through our borders thoroughly inspected, the truth is 99% of food that crosses our border is never touched or even looked at. This is because the laws require all meat and poultry products to be inspected. The United States Department of Agriculture (USDA) is in charge of this, and the FDA heads everything else—food, medicine, and tobacco. The fact is that there are not enough inspectors to get to everything, and you can’t hire more people without more money. As consumers wondering—“How will this benefit me, directly?”

The FDA hopes their funding request will be used to alter the way our food safety system works. According to their press release pertaining to food safety, the FDA states, “The FDA will set standards for safety, expand laboratory capacity, pilot track and trace technology, strengthen its import safety program, improve data collection and risk analysis and begin to establish an integrated national food safety system with strengthened inspection and response capacity.” This means products, imported and domestic, will have strict food safety guidelines, tracking imports will be easier, and our country will begin working with other countries to improve our safety procedures globally. Wouldn’t it be nice to eat peanut butter and not get salmonella? I think so, too.

What do you think of the FDA’s budget increase? I would love to hear your comments and opinions.

Healthy Super Bowl Appetizers

2010-02-03T11:56:00.000-08:00

With the approach of the Super Bowl, amateur and professional chefs alike are planning the menu that will make their Super Bowl celebration unforgettable. Although hot wings and queso dip are usually the forerunners on an occasion such as this, they aren’t very artery friendly, and many people are not willing to throw that New Year’s resolution out the window just yet. If you’re looking to add variety to your menu, or just satisfy the cravings of a few health conscious vegetarian friends, here are some healthy alternatives that are sure to be undetected by the carnivorous among the sausage balls and cheese logs.

Appetizers

Hot Black Bean Dip

1 can fat-free refried beans

1 cup sour cream

1 cup salsa (Adds the spicy kick. Make it as mild or hot as you like.)

½ tsp salt

1 tsp ground black pepper

1 cup shredded cheese

Preheat oven to 325 degrees. In a large bowl combine beans, sour cream, salsa, salt and pepper. Spoon into a 3 to 4 cup shallow baking dish. Top with cheese. Bake 10-15 minutes, or until heated all the way through.

Serve with sliced vegetables and pita chips.

Lettuce Wraps

I first had these at a chain restaurant Chinese bistro, and I fell in love with them. Since then, I’ve made them at home, and they always turn out great. Here’s the supposed recipe the restaurant uses.

3 tbsp oil

1 cup water chestnut chopped finely

1 cup mushroom chopped finely

½ cup carrots chopped finely

½ cup onion chopped finely

1 tsp garlic minced

1 tbsp crushed red pepper

1 lb ground chicken

4 tbsp soy sauce

2 tbsp brown sugar

Lettuce leaves (I like to use romaine)

3 tbsp fresh ginger root finely diced

Hot mustard (as a sauce for dipping)

Add oil to wok and heat over medium-high heat. Add chicken and cook thoroughly. Add water chestnuts, mushrooms, onions, garlic, ginger and soy sauce. Heat for an additional 4-5 minutes, stirring frequently.

Wrap mixture in lettuce cups, using string or ribbon to secure. Serve with hot mustard.

Note* Tie up the lettuce wraps with the colors of your favorite team!

If You're Going to Cook, You May Need Pots and Pans

2010-01-28T14:23:00.000-08:00

I recently moved out of my parents house! I love to cook, and my mother has a million and one kitchen gadgets for me to us and experiment with. Problem is, in my new place I HAVE NOTHING. If you are going to become a master chef, you need the basic tools for cooking. I have compiled a list of the kitchen essentials you might need if you are starting over, moving out, or just have never picked up a spatula in your life. This is partly a "to-do" list for myself, but mostly for the readers who need a little help.

Utensils-- An instrument, implement, or container used domestically, especially in a kitchen

Spatula-- From grilled cheese to scrambled eggs, this item will prove to be very useful in your kitchen

Wooden Spoons-- I like these for stirring or mixing.

Rubber Spatula-- If you want to bake, this item is a must. My mother always said to never waste batter. This is the perfect tool for bowl-scraping. (If you like to eat the leftover "bowl scrapings" it works like a dream.)

Chef's Knife-- For chopping, slicing, mincing, and cutting

Pans and Pots-- You don't need the $200 set. Here are a few things to get you started.

Skillet-- I use it for sauteing, grilling and frying. I would get one large and one medium. I love the cast iron variety. Even heat distribution is important.

Saucepan-- You have probable used this one for Ramen. But it can also be used for cooking rice, vegetables, soups, and sauces.

Pasta or Soup Pot-- This one looks like a large pot. Your mom probably used it for cooking spaghetti noodles and such. It comes in handy due to its large volume.

Baking Sheets and Muffin Pans-- One of each will do. I use the baking sheet for cookies and toasting food. And the muffin pan can be used for muffins or cupcakes.

Measuring Spoons and Cups-- To follow recipes, especially when it comes to baking, you will not want to "guestimate" on how much is going in.

Mixing Bowls-- That one's obvious-- bowls to mix in.

Storage Containers-- To keep air safe all of that deliciousness you are about to indulge in.

And there you have it. Basics for your kitchen. My best advice would be to shop reasonable on these items, but not cheap. Cheap cookware will deteriorate in less than ten years, and who wants pieces of Teflon in their eggs. I have suggestions for each of these items. Let me know if I left anything out.

Hello

2010-01-28T10:38:00.000-08:00

I am relatively new to the world of the Internet. I began this blog as an information tool for readers interested in the physical, emotional, and spiritual health that comes from the nutrients we absorb. I will be exploring information, recipes, and personal opinions to help you become a "HealthJunkie" too.