by Serena Ball in Healthy Recipes, August 3, 2016
by Dana Angelo White in Is It Healthy?, May 16, 2016
Okra is a staple in what has become “trendy” — good ol’ Southern cooking. But let’s be blunt: Can you get past the slimy texture?
If the answer is yes, then you will have one of the very best vegan thickeners around. The thick, viscous liquid (slime!) that’s produced when the carbohydrates and proteins in okra pods are cooked is known as mucilage. It thickens Creole stews and gumbos, as well as Indian curries. When classically stewed with tomatoes, all the textures melt together into a pot of Southern “love.”
Or, to preserve its snappy texture, okra is often pickled. It’s also virtually slime-free when grilled, which also adds smoky flavors that pair well with peppers and spicy chiles.
Okra isn’t hard to cook, but there are a few tricks. In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist. In terms of nutrition, okra is high in fiber, with 2 grams per half-cup serving; it is also rich in potassium, folate, magnesium, and vitamins C and K.
If you can find fresh okra — which is season right now at farmers markets — buy a batch. Look for small okra, no longer than about 4 inches. Snack on them raw, and use them as a surprising addition to a crudite platter.Frozen okra is also perfect in this salad. The frozen version makes this salad an easy side come autumn and tailgating parties; it’s also a quick, convenient dinner salad for any time of year. Read more
by Robin Miller in Uncategorized, October 15, 2012
This traditional dessert has been making a comeback on social media, but is it a good idea to eat this comfort food regularly? Find out if you want to get involved with the recent renaissance of this dessert.
The sweet, rich and creamy mixture is downright delish. You’ve got to love that it’s made from simple ingredients like rice, milk, sugar and eggs. While this is a dessert, it does offer some nutritional benefits, including almost 10 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup. Read more
by Dana Angelo White in Food News & Trends, October 1, 2012
Risotto is a classic Italian dish known for its creamy texture and rich flavor. But eaters beware, that’s surely not an innocent bowl of rice you’re dealing with. I looked up the nutrition stats from some popular restaurants and check this out: One popular shrimp risotto had 620 calories, 30 grams of fat and 2,530 milligrams of sodium. A lobster risotto at a different restaurant had 1,103 calories and 25 grams of fat. Yet another joint served a cheese risotto with 1,280 calories and 110 grams of fat. Jeez, what kind of cheese are they using? Or is it the whole cow? The vegetable and lemon risottos scored a little better, but not much.
I found a way to lighten up shrimp risotto without taking away its creamy goodness. The key is quality ingredients and lots of stirring. I replace most of the fat with flavorful broth – beef broth. That might sound odd, but it gives the risotto a “surf and turf” quality. I add roasted garlic for depth of flavor and I stir frequently for the entire 20-25 minute cooking time (stirring encourages the starch and broth to create a creamy sauce).
by Toby Amidor in Healthy Tips, May 17, 2011
By now you’ve probably heard about the recent findings of FDA and Consumer Reports investigations. Testing discovered alarmingly high amount of arsenic in rice and rice products. Tainted foods included infant cereals and formula, breakfast cereals, brown rice and even rice milk.
What is Arsenic?
This naturally existing element can be found in the air, soil and water supply in varying amounts. Consumption over time has been linked to certain types of cancer and deficits in neurological development.
It’s difficult to assess just how much arsenic is too much. Furthermore, it’s not well understood just how long the body holds on it – so it’s unclear how much can accumulate in the system over time.
The Environmental Protection Agency deems small amount of arsenic safe for consumption but recent reports have found the amounts found in rice to be beyond this “safe” dose.
by Toby Amidor in Healthy Recipes, Meal Makeovers, May 5, 2010
- Eggs and cheese: (nutritionally) better together.
Some foods just taste great together, like milk and cookies. But others pairs actually work together to help your body get the most nutrition bang for its buck. Here are 5 of the most powerful food combos.
Eat it together: 5 power food combos »
by Toby Amidor in Healthy Holidays, Healthy Recipes, February 15, 2010
- Ricotta-Spinach Tacos - Photo by Antonis Achilleos/Food Network Magazine
When you’re craving Mexican food, tacos top the list of need-to-have foods. With some simple swaps, tacos can be part of a healthy diet — read through our tips to find out how to order (or make them yourself).
Get tips for healthier tacos »
by Dana Angelo White in Healthy Recipes, December 30, 2009
Just because they call it “Fat Tuesday” doesn’t mean you need to interpret that literally. Celebrate Mardi Gras tomorrow with Southern-style dishes but leave the sticks of butter, mounds of meat and gobs of heavy cream off the shopping list. These healthy picks will make your mouth water.
Get the recipes »
by Toby Amidor in Food News & Trends, December 4, 2009
Brown rice is an old standby in the whole-grain world, but it doesn’t always get the love it deserves. Find out all the delicious ways you can savor this easy-to-cook grain.
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by Karen Ostergren in Uncategorized, October 24, 2009
In this week’s nutrition news: More evidence that obesity decreases your life expectancy, drinking sugary sodas may lead to diabetes during pregnancy and China will soon produce genetically modified rice.
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This week, we told you about some of our quick and easy foods — cottage cheese, leftover rice and top picks for jarred pasta sauces. You came back with even more ways to love them. Here are some of our favorite ideas.
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