FOTD: US Farm Bill
April 28, 2007 in FOTD
Do you know the 5 crops that are subsidized by the US Farm Bill?
- Corn
- Soybean
- Wheat
- Rice
- Cotton
Isn’t it crazy – no fresh fruits and vegetables?
Monthly Archives: April 2007
Recipe: Eggplant Parmesan
April 24, 2007 in dinner, recipe
Brad is convinced that he does not like eggplants. And I am not clear on why because they are quite yummy little guys in my opinion! This Eggplant Parmesan recipe comes from Deborah Madison’s amazing book: Vegetarian Cooking for Everyone. It is easy, healthy, and best of all, delicious. By just broiling the eggplant slice, rather than breading them, the dish is light and easy, yet still flavorful and fun.
Following is my version which was dinner for 2 with a few leftovers, enjoy!
Ingredients:
- 1 large eggplant, sliced into 1/3″ rounds (skin on)
- Basil
- Tomato sauce (3-4 cups, to taste – use freshly made or a healthy jarred variety to make this quick and easy)
- Mozzarella cheese
- Parmesan cheese
- If you are Brad – some diced turkey breast and proscuitto
- Lay eggplant out on a towel and salt lightly. Let rest 30 minutes -1 hour then blot off liquid. (The eggplant will release liquid as the salt pulls it out. This is typically bitter and will definitely give you better results if you take the time to do this).
- Warm the tomato sauce with several slices of basil in it.
- After blotting off the liquid, brush the eggplant slices lightly with olive oil and arrange on a baking sheet. Place under the broiler about 5-6″ from the heat source. Broil the slices until they are nicely browned, flip them and repeat on the other side. (They may seem dry at this point – that is completely fine.)
- In your baking dish, spread a layer of tomato sauce then arrange eggplant rounds on top – overlapping them some. (This is the time to add in prosciutto if you so desire.) Sprinkle with mozzarella cheese, top with a few slices of basil, then cover with more tomato sauce. Finally – top the dish with parmesan cheese.
- Bake at 375 for about 30 minutes or until bubbly and heated thru.
FOTD: Cancer Proof Your Diet, Part 5
April 22, 2007 in FOTD, trans fat
The final tip in our series on Cancer Prevention from
Limit saturated fat and trans fat
Saturated fats are found in animal-based foods, including beef, butter, lard, whole-milk dairy products (including regular yogurt, cheese, and ice cream), fried foods, fatty marbled meats (including hamburgers, hot dogs, salami, pastrami, and spareribs), and poultry skin.
Trans fats, developed to improve the shelf life of processed foods, are found in most stick margarines, some packaged baked goods and snack foods, fried foods, and fast food dishes that use or create hydrogenated oils. (All food labels must now list the amount of trans fats, right after the amount of saturated fats—good news for consumers.).
The role of saturated and trans fats in cancer is not entirely clear – but they’re generally bad for your health and should be dramatically limited by everyone. A few studies have shown an increased risk of breast cancer and prostate cancer… and we know that these unhealthy fats can increase levels of inflammation throughout the body, which may cause cellular damage over time. In addition, a healthy body means a healthy, cancer-fighting immune system.
FOTD: Cancer Proof Your Diet, Part 4
April 21, 2007 in FOTD
Today is Tip #4 in the series from Today nutritionist Joy Bauer.
Limit meats cooked at high temperatures
Cooking meats at high temperatures produces chemicals called heterocyclic amines (HCAs), which have been linked to an increased risk of cancer of the stomach, colon, pancreas, and breast. Studies have shown that the risk is higher among people who eat meat (specifically beef) four or more times per week, and who cook their meats more thoroughly. The most HCAs are found in meats that have been fried, broiled, or barbecued—all cooking methods which typically use high temperatures.
Roasting and baking produce fewer HCAs, and poaching, stewing, or boiling meat produce the least. I recommend limiting your intake of red meat altogether (aim for no more than 3 times each week), and cut back on your consumption of meat cooked at high heat. When you do grill steak,…. just be sure to trim excess fat, flip often, and cut off charred or burnt parts of food before eating them (you may also want to cook meat slightly in the microwave or oven first, to lessen high-temperature cooking time).
FOTD: Cancer Proof Your Diet, Part 3
April 20, 2007 in FOTD
Ready for Tip #3 in the series from Today nutritionist Joy Bauer? Here you go!
Tip #3: Limit salty, pickled and smoked foods
Excessive salt is thought to increase the risk of stomach and esophageal cancers by damaging the lining of the throat and stomach. Also, salt allows Helicobacter pylori bacteria to thrive, which can increase the risk of stomach cancer. If you like salty, pickled foods, eat them only in moderation. This includes salt itself, sauerkraut, pickles, all pickled vegetables and fish, and salt-cured fish and meats. Depending on the type and brand you buy, the following meats may be cured: bacon, sausage, bratwurst, pepperoni, salami, pastrami, hot dogs, bologna, and cured ham. Be sure to check the label to see how it’s prepared.
Smoked meats, including smoked ham and sausages, and fish such as smoked lox and whitefish also seem to increase the risk of stomach cancer. These foods, too, should be eaten infrequently.
FOTD: Cancer Proof Your Diet, Part 2
April 19, 2007 in FOTD
Today is Tip #2 in the series from Today nutritionist Joy Bauer.
Tip #2: Get enough Vitamin D
Many experts consider the United States to be in the middle of an epidemic of vitamin D deficiency. In previous generations, vitamin D deficiency wasn’t a problem because people took in large amounts of sunlight and our skin makes all the vitamin D we need when exposed to the sun. But nowadays, most of us responsibly use sunscreen regularly to protect our skin from wrinkles and ultraviolet radiation (that can potentially cause skin cancer). Unfortunately, sunscreen also keeps our skin from using sunlight to produce vitamin D.
Vitamin D deficiency has been linked to cancer of the colon, breast, ovaries, and prostate. Scientists believe that vitamin D can help block the development of blood vessels that feed growing tumors, and help stop the proliferation of cancerous and precancerous cells. I recommend eating plenty of vitamin rich foods including fatty fish (like salmon and sardines) and vitamin D fortified skim milk, non-fat yogurt and reduced fat cheese. Because few foods provide vitamin D, you should consider a daily multivitamin that provides 100% DV of vitamin D3 (cholecalciferol, the most potent form). If you think you’re a candidate for even more, speak with your personal physician.
Ready for Tip #3? Coming soon!!