Asparagus Now In Season

May 2, 2010
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Asparagus originated in Mediterranean and has been a perennial garden plant and a delicacy for close to 2,000 years. It is in season from April until June, and is characterized by their thick and tender stalks. They mostly grow up to six to eight inches and have long shoots and packed scales.

There are over 300 varieties of asparagus, but only twenty of those are edible. The most common kinds of asparagus are green and white asparagus. The other kinds of asparagus that can be eaten are those purple in color (smaller in size). When buying asparagus, look for those with firm and crisp stalks and full tight tips that are…

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Cilantro And Its Health Benefits

May 2, 2010
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Cilantro is always used in many dishes from Spain, Mexico, Middle East countries and even Asian nations. Fresh cilantro leaves are commonly used for garnishing, and are sprinkled on top of many dishes. The root, on the other hand, is used in Thailand for its distinct flavor. It is also one of the main ingredients of your favorite Mexican salsas.

Best known as coriander, the cilantro has a rich aroma because of its concentrated essential oils. Many dieters around the world are known for incorporating cilantro into their diets since it has many health benefits. This herb is a natural and powerful cleansing agent that can remove toxic agents from your…

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Filed Under: Health Tips

Baba Ghanoush Recipe

May 2, 2010
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I’m not much a fan of Middle Eastern food, except for shawarma and kebabs. But this baba ghanoush dip is so good, I can’t help but teach you guys to make this.

The combination of lemon juice, olive oil and tahini makes this an absolutely satisfying dip for your grilled meats and vegetables.

Here’s the recipe from Cooks Illustrated.

Ingredients:

2 pounds eggplant (about 2 large globes), each poked uniformly over surface with fork to prevent bursting

1 tablespoon lemon juice

1 small clove garlic, minced

2 tablespoons tahini (choose a good brand)

1 tablespoon extra-virgin olive oil , plus extra for serving

2 teaspoons chopped fresh parsley leaves

Kosher salt

Freshly ground black pepper

Procedure:

- Light one chimney full of charcoal.…

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Health Benefits Of Pear

May 2, 2010
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It is said that the pears are closely related to apples. It is a sweet fruit that we mostly see on dessert dishes. It has the same size as an apple with several seeds in the core, also like the apple. There are many varieties of pears though, and unlike apples, some of these varieties have paper-thin skins that are hard to peel. The skins vary in color—there’s yellow, green, brown, red or a combination of these colors.

Among all varieties, Chinese pears have the most nutritional benefits and medicinal values. This fruit is in season throughout the year, but good ones came from the end of June up to February.

Pears…

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Eat Eggs For Breakfast if You Want To Reduce Calorie Intake

May 2, 2010
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A study is suggesting that when you eat eggs for breakfast, it is most likely that it will reduce your hunger for the rest of the day therefore, also reducing your calorie intake by as much as 18 percent a day.

The research, published in the journal Nutrition Research, tested 21 male subjects who ate two different sets of breakfasts. One groups focused on eating protein-rich breakfast that includes three scrambled eggs and one slice of white toast while the second group ate carbohydrate-based breakfasts consisting of one plain bagel, one half teaspoon of low-fat cream cheese and six ounces of low-fat yogurt. The two breakfasts contain the same levels of…

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Filed Under: Diet, Health Tips

Dandelion Strawberyy Balsamic Onion Salad Recipe

May 2, 2010
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Usually, we use strawberries for desserts or some kinds of fruit dish, but isn’t it nice when we realize that we can actually mix them up with our regular balsamic salads?

Here’s a recipe from Carolyn Cope who writes Umami Girl and manages a CSA in New Jersey.

Ingredients: (serves 2)

2 tablespoons olive oil

1 medium red onion, sliced into 1/4-inch-wide rings or half moons

10 ripe strawberries, sliced

2 tablespoons balsamic vinegar, divided

1 bunch dandelion greens (about 4 ounces)

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Procedure:

- Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions…

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Pecans And Their Health Benefits

May 2, 2010
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One of the best things about pecans is that they are both delicious and healthy. Their good taste does not diminish the nutritious benefits that we could get from them. These delicate nuts are chuck full of energy-producing nutrients like carbohydrates though the fat found in pecans are mostly polyunsaturated and contains no cholesterol.

These nuts are also rich in iron, calcium, vitamins A, B and C, potassium and phosphorous.

Here are some more health information about pecans:

90% of the fats in pecans are unsaturated (about 60% monounsaturated/30% polyunsaturated)

- A serving of pecans (30g) provides about 25 percent more oleic acid than a serving of olive oil (one tablespoon)

- Pecans are cholesterol…

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Jamie Oliver Plans To Lessen Cases Of Childhood Obesity

May 2, 2010
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British cooking icon Jamie Oliver arrived in America’s unhealthiest city, Huntington, West Virginia, to plant “seeds of change.” He hopes to transform a community with high percentage of childhood obesity.

In the first episode of “Food Revolution,”  we say Jamie tried to battle it out with the complexities of childhood obesity.

Here are just some of the hurdles that Jamie has to go through:

* Changing the mentalities and paradigms of a community that has known no other way to live.
* Harsh criticism from local and national media.
* Snarky lunch ladies who don’t feel there is any need to change.
* Red tape from school board personnel, USDA regulations, and just about all levels…

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Cauliflower Cheddar Soup Recipe

May 2, 2010
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Since Holy Week is widely observed from where I come from, I decided to post a veggie dish for this post. The observation of Holy Week in most Catholic countries means we cannot eat red meat and chicken, so we have to adjust our palettes to tasteless veggie dishes.

Fortunately, this recipe—adapted from Moosewood Cookbook—is a perfect combination of vegetable and cheddar, which adds to the flavorful aroma and taste of this dish.

Ingredients: (4 to 6 servings)

1 large potato, peeled, and diced

1 large cauliflower, stems removed and florets separated

1 medium carrot, peeled and chopped

3 garlic cloves, peeled

1 1/2 cups onion, chopped

1 1/2 teaspoon salt

4 cups water

2 cups grated cheddar

3/4 cup milk

1…

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Menus Must Display Calorie Information

May 2, 2010
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A healthcare reform bill passed last Sunday is now requiring all chain restaurants nationwide to post calorie counts on their menus. This means that when you order from your favorite fastfood chains, you can now view just how many calories a double cheeseburger will pack.

The provision regarding calorie-count content is pretty simple. If a restaurant has 20 or more branches nationwide, then they are considered as chain restaurants and they must post calorie content on their store menus, menu boards and drive-thrus.

The bill has been supported by various restaurant chains, surprisingly. They said that United States is now moving towards a “transparent” method wherein restaurants are now ready to divulge…

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Filed Under: Diet, Health Tips
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