March 28, 2024

Fresh Herbs: Great for the Body! By Lori Rosenthal, MS, RD, CDN

Fresh Herbs: Great for the Body and the Taste Buds

Fresh herbs contribute mouth-watering flavor to dishes without adding salt. But their usefulness doesn’t stop in the kitchen. Since ancient times, herbal remedies have been used to treat all sorts of ailments. Herbs contain antioxidants, substances with disease fighting properties. Antioxidants protect our bodies from cell damage caused by free radicals, which contribute to heart disease and cancer. In addition, certain herbs may soothe muscle spasms, reduce inflammation and fight infections.

With so many potential benefits, why wouldn’t we want to incorporate them into our diet. Start by adding fresh herbs to your favorite recipes. From salads to entrees, adding fresh herbs can make an ordinary dish extraordinary. Experiment with fresh herbs in homemade marinades and rubs. Basic marinades are comprised of herbs, spices, condiments, oils and an acid such as citrus fruit juice, vinegar or wine. Rubs can either be wet or dry and are a great way to infuse meat, poultry or fish with flavor. Try various combos of fresh herbs. Create flavors that excite the taste buds, but don’t overpower the other ingredients. An added bonus, homemade marinades and rubs do not contain the high levels of sodium, sugar and preservatives found in packaged products.

Use fresh herbs when making dressings, dips and sauces as well. Pesto is one of my all time favorites. This is my personal pesto recipe, so feel free to adjust it to your taste. Combine the ingredients in a blender or food processor and blend until it reaches a paste consistency. Freeze some in an ice cube tray for later use (freezes better without the parmesan). Pop out a cube, heat it up and add it to any dish for a quick, preservative free meal.

Basic Pesto
2 cups fresh basil
1/2 cup parsley
2-3 cloves of garlic
1 handful of pine nuts
1/2 cup olive oil
1/2 cup grated parmesan

This Italian salsa verde recipe was a staple in my house growing up. It pairs well with meat, poultry, fish or vegetables. Use it as a dipping sauce or condiment. I suggest trying it with salmon.

Salsa Verde
(Adapted from Bon Apetite)
1 1/2  cups chopped parsley
3/4 cup extra virgin olive oil
1 cup chopped scallion tops (AKA: The green part)
1/4 cup drained and rinsed capers
1/4 cup fresh lemon juice
1 1/2 Tbs minced garlic
1 1/2 tsp chopped fresh thyme
1 1/2 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage

Whether home grown or store bought, fresh herbs are not to be missed. Start taking your dining experience to the next level today. Your taste buds and body will thank you.

Lori Rosenthal, MS, RD, CDN
Bariatric Dietitian
Department of Surgery
Montefiore Medical Center
Follow Lori on Twitter via @LoRoRD

Fruit-Inspired Recipes by Kathy Smart

As warmer weather comes our way, more fresh fruit choices will appear in the grocery store. Try these easy and healthy recipes for the entire family.

 

 

 

Banana’s For Chocolate

- 2 large bananas
- 1/3 cup dark chocolate chips
- 1/3 cup peanut butter- unsweetened
- Unsweetened coconut flakes

Directions:
Cut bananas into chunks, melt chocolate and peanut butter in a saucepan- cover bananas with the chocolate coating-place on a plate with parchment paper and you can spoon additional melted chocolate if you desire- sprinkle with coconut or even chunk sea salt- freeze for 1 hour or until hard

I Scream for Raspberries

Directions:
Freeze 1 cup of raspberries and 1 banana- puree in a blender and voila! If you find a little hard to blend just add a touch of coconut milk or almond milk to help the blades.

Kathy’s Parfait

-1/2 cup plain greek yogurt
-1/2 cup fresh or frozen berries of your choice (I prefer blackberries or blueberries !)
-3-4 tablespoons of granola
-1 tsp of pure maple syrup.

Directions:
in large glass or mug, layer yogurt, berries, granola then drizzle maple syrup ! Enjoy!

Recipes by Kathy Smart
www.LiveTheSmartWay.com
North America’s Gluten Free Expert
National Health Activist 2012

Whole Grains 101 by Gretchen Scalpi

More Carb Options for People with Diabetes: Whole Grains!

Many people with diabetes or pre-diabetes believe that they will need to make drastic changes in the way that they eat. One of the most common beliefs is that those with diabetes have to completely cut out carbohydrates. Nothing is further from the truth! The good news:  you still can have carbohydrates and, in fact,  your eating plan should include grain products. The key is to pay attention to the portions you consume and to choose grain products wisely. A good rule of thumb is to choose grain products with plenty of fiber: 4 grams or more.

Selection of high fiber grain products goes way beyond switching from white to wheat bread.  Today there are many whole grain foods available right in your grocery store. Take a stroll down the “health food” aisle in your grocery store and you will see what I mean. What will you find?  Quinoa, amaranth, millet, buckwheat, kasha, barley, bulgur, and possibly even wheat berries (sometimes referred to as farro.) If you are unfamiliar with any of these products, you are not alone. It’s only been over the last few years that the “real whole grains” have made their appearance in places other than specialty food markets. I call them the “real whole grains” because when purchased, they are simply the grain itself…nothing added, just 100% grain.

Even if you have never tried cooking whole grains I would encourage you to experiment with some of these. Most are cooked much in the same way that you prepare rice:  add water and simmer for the designated period of time. Some grains such as kasha take as little as 15 minutes to cook, while wheat berries can take an hour or more. Keep in mind that each will have it’s own distinct flavor and texture. It’s up to you to decide how to season or combine grains with other foods.  Not sure how to you might do that? Think about how you season pasta or rice when you prepare it, then substitute the new grain instead. How about adding grains with vegetables, meat or poultry, in soups, or prepare as a breakfast cereal instead of oatmeal? A quick Google search of the grain you want to try will give you lots of ideas.

If you have diabetes, you still need to be mindful of how much grain you eat, even when it’s a whole grain. Carbohydrate content will vary, but typically 1/3 – 1/2 cup of the cooked grain will provide about 15 grams of carbohydrate (1 carb exchange.) Because whole grains are high in fiber, you will find them much more filling and less likely to spike your blood sugar in the way a refined carbohydrate food would.

Want to try out one of the whole grains? Here are a few guidelines for cooking them. 1 cup dry grain usually yields 3-4 cups cooked:

1 cup Wheat Berries or Barley (Pearl) to 3 cups Water: Cook covered on medium-high until wheat berries are plump & chewy (about 60 minutes)

1 cup Quinoa to 2 cups Water: Bring to boil then cover & simmer 10-15 minutes.

1 cup Buckwheat Groats or Kasha  to 2 cups Water: Bring to boil then cover & simmer 15 minutes.

Gretchen Scalpi is a Registered Dietitian, Certified Diabetes Educator and Certified Wellcoach®. Gretchen is the author of “The Quick Start Guide To Healthy Eating”, “The Everything Guide to Managing and Reversing Pre-Diabetes”, “The Everything Diabetes Cookbook, 2nd ed.”, “Pre-Diabetes Your Second Chance At Health” and the “Virtual Grocery Store Tour”.  You can find her products at http://www.nutritionxpert.com/products.

 

High Fiber Black Bean Chili by Kathy Smart

High Fiber Black Bean Chili

SERVES: 4
Dark and tasty, black beans are 22% protein and are high in fiber.  Black beans make an excellent low fat protein source addition to any meal.  This recipe tastes summer like with the fresh cilantro and sweet corn.

 

Ingredients:
½ large Spanish onion chopped fine
2 chopped cloves of garlic
1 diced green pepper
1 15 oz can of drained black beans
1/2 cup frozen corn kernels
1 cup of chicken or vegetable broth
2 tablespoons of cumin
2 tablespoons of chilli powder
1 tablespoons of Italian seasoning
1 can of V8 juice
1 tablespoon of olive oil
½ tsp sea salt
½ tsp black pepper
¼ cup of chopped fresh cilantro

Directions:
Sauté onion, garlic, and green pepper in olive oil in medium soup pot over medium heat for 5 minutes stirring frequently.  Add beans, corn, broth, V8 juice, and spices and simmer for 15 minutes. Add cilantro and garnish and season with salt and pepper to taste.
Serve heated with whole-wheat bun or tortilla. Enjoy!

Health Statistics:
Dairy Free
Vegetarian/ Vegan
Easy to Make
High Fiber
Gluten and Wheat free
No added refined sugars

This recipe is contributed by Kathy Smart. Kathy’s NEW Cookbook is now available via www.livethesmartway.com (30 new recipes and 20 more pages of info!)

Kathy Smart is a TV Host, Chef and Nutritionist of “Live The Smart Way” TV show~ North America’s first Gluten Free TV Cooking Show, Best Selling Author, North America’s Gluten Free Expert, Media Personality, Nutritionist, Chef and Personal Trainer, Recipient of “Eat Right Award” in the Health Leadership Award. For more information, go to www.LiveTheSmartWay.com. Or follow Kathy via Twitter: Smart_Kitchen and Facebook: Live The Smart Way

No-Fuss Cooking!

Way back in your kitchen cabinet, behind the blender that stopped working a few years ago, sits a super-easy, super-healthy appliance you’ve forgotten about…the Crock Pot! Revisit this oldie but goodie, no fuss healthy mode of cooking!  Simply drop in the ingredients, turn it on and go! Come back to a healthy, well-balanced, hot, ready to go meal for the whole family!

Try the following crock pot recipes by Rachael Roehmholdt.

 

Crock Pot Steel Cut Oats
Serves 6

Ingredients
•    1 cup steel cut oats
•    4 cups water
•    1 mashed banana or 1 chopped apple or 1 cup pumpkin puree
•    ¼ cup raisins or other dried fruit (optional)
•    1/2 tbsp cinnamon
•    1 tsp vanilla extract

Directions
1.    Combine all ingredients in a crock pot.
2.    Cook on low for 7-8 hours.
3.    Stir completely before dishing up.
4.    Sweeten with a teaspoon or two of raw honey or maple syrup.

Veggie Lentil Stew
Serves 6

Ingredients
•    1 onion
•    1 clove garlic
•    2 cups red lentils
•    1 can garbanzo beans
•    1 15-oz can diced tomatoes
•    5 cups water (can also use vegetable or chicken broth)
•    1 tbsp curry powder
•    ½ tsp cumin
•    1 tsp cinnamon
•    1 tsp oregano
•    1 sweet potato
•    salt and pepper

Directions
1.    Peel and chop the onion and sweet potato. Mince the garlic.
2.    Drain and rinse the canned garbanzo beans.
3.    Combine all ingredients in crock pot.
4.    Cook on low for 7-8 hours.
5.    Serve with cooked brown rice.

Ham, Bean & Green Soup
Serves 6

Ingredients
•    2 cups diced organic ham
•    1 onion
•    2 cloves garlic
•    1 sweet potato
•    2 cups cooked white beans (can also use canned beans –drain and rinse first)
•    1-10 oz package frozen spinach
•    4 cups chicken broth
•    2 cups water
•    1 bay leaf
•    ¼ tsp nutmeg
•    salt and pepper

Directions
1.    Peel and chop the onion and sweet potato. Mince the garlic.
2.    Combine all ingredients in crock pot.
3.    Cook on low for 7-8 hours.
4.    Remove bay leaf before serving.

Sausage, Kale & Potato Soup
Serves 6

Ingredients
•    1 onion
•    2 cloves garlic
•    3 leaves kale
•    2 russet potatoes
•    2 organic chicken-apple sausages
•    1 bay leaf
•    1 tsp oregano
•    salt and pepper

Directions
1.    Peel and chop the onion and potatoes. Mince the garlic. Remove the kale leaves from their stems and chop. Dice the sausages.
2.    Combine all ingredients in crock pot.
3.    Cook on low for 7-8 hours.
4.    Remove bay leaf before serving.

Rachael Roehmholdt is a certified holistic health coach and founder of Be More Healthful. With a passion for good food and living a healthful and balanced life, she believes that small changes to our everyday lives can set us up for a lifetime of health and happiness.

An Apple a Day… Written by Laura Maydak

Apples: One of the Original Superfoods!

I’m going to assume that you have never heard the saying “An açaí berry a day keeps the doctor away.”  I know that I haven’t.  While the saying may be true, I don’t see it catching on very well.  Recently “superfoods” have been coming out of the woodwork, but what is it that makes them so much healthier than the standard fruits we have always eaten?  Personally, I love pomegranate-flavored yogurt, but I have never thought to buy a fresh pomegranate at the grocery store, no matter how much of a “superfood” it is.  I wouldn’t even know how to open it.  I like things simple, delicious, and nutrient-dense.  I like apples!

To me, apples are the perfect fruit.  They’re portable, versatile, sweet, and do wonders for your health.  Now lets look at the facts behind the phrase that I’m sure you have heard: “An apple a day keeps the doctor away.”

Nutrient Density
•    4 grams of fiber (per medium apple)
•    Excellent source of potassium
•    High in vitamin C
•    Fat-free

Weight Management and Healthy Diet
•    Help to satisfy hunger for few calories (95 calories per medium apple)
•    One medium apple counts as 1 cup of fruit

Heart Health & Chronic Disease Prevention
•    Soluble fiber in the flesh has been shown to lower LDL (“bad”) cholesterol
•    Antioxidants help reduce oxidation of LDL cholesterol and inhibit inflammation
•    Diets high in potassium are associated with lower blood pressure
•    Compounds found in the skin of apples have powerful inhibitory effects on cancer cells in the liver, colon, and breast
•    A flavanoid unique to apples may enhance bone density and reduce the risk of developing osteoporosis

Dental Health
•    Apples have been referred to as “nature’s toothbrush”
•    Replacing sugar-sweetened snacks and desserts with fresh apples will stimulate saliva production and reduce the number of cavity-producing bacteria, reducing the risk of developing dental caries

Physical Activity Benefits
•    An antioxidant in the skin of apples has been show to make oxygen more available to the lungs, enhancing endurance during physical activity

I’ve been known to eat apples for breakfast, lunch, dinner, dessert, and snacks in between.  Given their versatility, they can be used in sweet and savory recipes any time of the year.

No Bake Apple Crisp Bites

Prep time: 10 – 15 minutes
Yield: 12 balls

1 medium apple (I use Gala)
1 tsp. ground cinnamon
1/3 cup creamy peanut butter
¼ cup honey
1 cup quick-cooking oats

Wash and chop apple, leaving skin on.  Put apple in medium sized bowl and add cinnamon.  Mix until apple pieces are evenly coated.

Mix peanut butter and honey in microwave-safe bowl and microwave on high for 30 seconds, until slightly runny.  Add to apples and stir until evenly coated.

Add oats to mixture, ¼ cup at a time.  Stir after each addition.

Roll into small balls, about the size of a tablespoon (the mixture will be sticky.) Place balls on a plate or tray and transfer to the refrigerator to cool.  Refrigerate for at least one hour before serving.

Enjoy!

Follow me on Twitter (@lmaydak) for more nutrition and wellness tips!