Leading a Cook-Ins is one way to help introduce healthy eating and cooking to your community.
According to Katherine Martinko in Living Health, doctors are recognizing the value of eating whole foods as a way to prevent chronic diseases. In fact, they are going a step further by supporting cooking classes, university courses, and clinics that teach patients how to cook with nutritious whole foods.
I have been fortunate to have doctors willing to discuss how my food choices could improve my health. One doctor recommended that big salads include leafy greens, above the ground vegetables, legumes, whole grains and fruit be included in my daily meal plan.
Two thousand years ago, Hippocrates said “let food be thy medicine.” Today, doctors take the Hippocratic oath but take few curses in nutrition. It is heartening to see that they are finally following Hippocrates’ example.
A healthy diet, plus doctor prescribed medicines, can play important roles towards a healthy life.
Winter squash is easy to prepare and a good source of vitamins A and K
by donR November 6, 2015
Winter squash comes in different sizes, shapes, and colors and they all contain important micro-nutrients. When I told Gloria Perez that “Winter Squash” was my topic for a presentation at the Senior Center, she said “Wonderful.” She is the master gardener for the Ferndale Friendship Community Garden in Ferndale, Washington and she then began to tell how easy and important it is to include squash in a family meal plan. Here are five of the many ‘tips and tricks’ she shared: Continue reading →
Green salads contain many micro-nutrients. Add whole grains, legumes, nuts and seeds variety.
by donR October 6, 2015
Should you include green salads every day in your meal plan? It depends on what you and your needs for optimal body function. Dark green leafy green salads are rich in vitamins and minerals, some of which can be toxic or interfere with medicines if you eat too much. It also depends on whether the dressing contains oil or water needed for digestion. EEEK!, it’s complicated. But, here are some general guidelines for you and your family to consider: Continue reading →
Did you notice there is no RDA for sugar on the label? Why? read more…
by donR August 18, 2015
The fitness craze of the nineteen seventies saw an explosion of calorie-counting magazine articles, diets and books in an effort to assemble healthier meals. Videos, charts and picture cards like these on Wise Geek were used to memorize calories in common foods. But, according to the documentary film “Fed Up,” which examines the scope and underlying causes of childhood obesity, calorie counting was a confusing, and tedious ritual that did little to curb the way American children ate. Continue reading →
Include natural, low-fat proteins in your daily meal plan.
Better Nutrition? Yes, what you eat can make a big difference in how you feel, repair cells, sleep, your energy level, fight disease and a host of other things going on in your body. Two thousand years ago a Greek physician taught his students to think of food as medicine for the body. If this is true, what can you do to ensure you are getting the right kinds and quantity of food?
Here are 5 foods often found on most lists of nutritious foods. But first, keep in mind that some foods can interfere with medications so always see your doctor for special needs. Continue reading →
You can buy berries or pick your own directly from Boxx Berry Farm.
Isn’t it amazing how fast strawberry season passed us by? But don’t fret because new varieties of strawberries seem to last all year. Not so with the other berries found in the Pacific Northwest. Just a year ago we gave you a primer on preserving blackberries and now is a good time to talk about those super healthy raspberries and blueberries. Continue reading →
Garden vegetables are a key ingredient in light summer dinners.
“Eating Well” Magazine and website is packed with recipes that are healthy and flavorful. Their ‘clean living’ series of recipes will appeal to families living in the Pacific Northwest whose gardens are overflowing with succulent green veggies.
Want to learn some “new” tips to make cooking easier? All you need to do is lead a class in the Senior Center then sit back and listen to all the ideas. Many in the class started cooking a half century ago when there were no microwave ovens, crock-pots or digital appliances. Many recipes and cooking shortcuts were passed along by family and friends. Here are five of their quotes. Continue reading →
Fresh Soba noodles are made from buckwheat; thick, nutty, and comforting.
Pasta is a popular choice for Springtime meals; light, spicy, easy to prepare and nutritious if you choose healthier ingredients. We described how to prepare Perfect Pasta in our basic cooking series and today I had a craving for a pasta dinner. But, to take advantage of the “Hot Sheet Sale” at Cash & Carry, I purchased a 5# bag of fresh Yakisoba noodles ($3.24) along with a 5# bag of shredded cabbage ($2.98), 25# zucchini squash ($14.49) and 14# pk of pork shoulder cushions ($1.15 per pound).
I know…$36.81 is more than the “$10 Meal” in the title but let me share a few of the many meals that can be prepared with these ingredients…see the rest of the story. Continue reading →
Okay, we all know by now that we should eat a balanced meal. The USDA Choose My Plate movement is based on this idea. But what does the word “balanced” mean? To answer this, think about how a playground teeter totter works. To stay balanced all you need to do is have the same weight on each side. And if you have unequal weights, you simply adjust one or both of them to achieve balance. Our bodies, likewise, are designed to adjust itself to stay in a balanced state but this is not always a simple task. Continue reading →