Thursday, January 26, 2012
Here's another installment to our 7x7 series. In this video you will see YT, a project associate in our health department. He researched what types of foods too eat when you feel a bit under the weather. He discovered the Gastrointestinal Diet ,designed to reduce abdominal pain, nausea, and vomiting. The diet is based on the following guidelines: Low fat, fiber, dairy, and acid. All foods that have a major concentration of these ingredients should be consumed in moderation.
In this video YT , shows you how to make a easy pot of fresh greens that are sure to bring you back and if that doesn't work try this seated yoga pose for extra strength.
Here's another installment to our 7x7 series. In this video you will see Ricky, a project associate in our health department. He researched energy and how it effects the body. Energy can have a negative and positive effect on the body. Symptoms are generally fatigue, hyper demeanor, and loss of focus. Ricky discovered that fresh fruits have a significant amount of nutrients that act as energy boosters.
Like a true chef Ricky turned to the kitchen in a attempt to bridge food and science. He created a simple fruit salad and paired it with a cutting edge yoga pose that could be done anywhere.
Thursday, January 19, 2012
Here's another installment to our 7x7 series. In this video you will see Melody, a project associate in our health department. She researched headaches, and eye problems. These symptoms generally affect one's intuition, awareness, clear sight, and concentration. Like an investigator, Melody discovered the Bates method ,an alternative approach to eyesight improvement and maintenance. It is based on the belief that errors in visual accommodation are due to mental strain, and that vision may be improved by appropriate relaxation techniques. After this breakthrough she went straight to the cook book in search of a recipe that could be used as a pain reliever.
Blueberries surprisingly have a chemical called antioxidants. This chemical works as a secret agent that's main purpose is to neutralize negatively charged cells. Here's a recipe for a simple blueberry smoothie that should knock that headache right Out!!!!! And if that doesn't work for you try our easy yoga pose, Standing Tree, modeled by Jo Jo below!
Blueberry Smoothie Recipe
1-2 bananas, fresh or frozen
1-2 cups frozen blueberries
1-2 chopped green apples
10-16 ounces coconut water
Add all ingredients to blender. Blend on high until smooth. Drink UP!
Tuesday, January 17, 2012
Hey Youth Radio Eaters ! I hope all is well in your lives. We've been hard at work, trying to strategies how we can successfully reach our peers when discussing health and wellness. Thankfully there was a breakthrough. We have produced a seven part collection of media focused on health and wellness, designed to influence lifestyle changes. Our mission is to inspire students to address their physical and mental ailments by taking charge of their physical lifestyles; and also to acknowledge and be aware of what they put into their bodies.
---I researched the solar plexus. Located above the navel (bellybutton), this is our center of power and self control. Of course, my research worked both worlds of science and nutrition; I found out that there are simple ingredients such as potatoes and tomatoes that have a huge effect on our mental well being. Here's a recipe for a hearty stew that is sure to lighten your spirits!
Also remember to do your seated twist( as shown above)
Better Vegetable Stew:
- 1 tablespoon olive oil
- 2 potatoes, cut into wedges
- 3 carrots, peeled and cut into large chunks
- 2 onions, peeled and quartered
- 1 tablespoon cumin seeds, toasted
- 1 tablespoon mustard seed, toasted
- 1/2 teaspoon dried oregano
- 1 medium head garlic
- 4 large red bell peppers
- 4 fresh tomatoes, cored
- 1 cinnamon stick
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans, drained
- 1 lemon, juiced
- salt and pepper to taste
- 2/3 cup cooked white rice
- Preheat oven to 400 degrees F (200 degrees C).
- Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.
- Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).
- Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.
- Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.
- Cover the stew, and bake it for 30 minutes.
Friday, January 13, 2012
Ahhhh. Sweet, wonderful, luxury that is fettucine alfredo. I’m not talking the jarred ‘alfredo’ sauce, a blasphemous concoction of preservatives and other unknowns. No, I’m referring to that homey dish of fettucine noodles, perfectly coated in cream and butter, with a light sprinkling of parmesan; fettucine al alfredo, how I love thee! For those who are overwhelmed by the notion of homemade fettucine alfredo, never fear, it’s one of Italy’s easiest pasta dishes. And unlike the chain Italian restaurants, this dish is not a plate of cooked pasta with a ready made sauce poured on top. While it is a simple dish, it is a beautiful process where the cooked pasta and the beginning ‘notions’ of a sauce are gently married together over heat, a beautiful symbiotic relationship that results in a melt in your mouth bite. How do you do it? Simply melt a few tablespoons of butter, add in a quarter pint of heavy cream (whipping cream works here) and stir over medium heat until sauce gets to that uber thick consistency. Add in your cooked fettucine (al dente of course!) coat the noodles, and cover with a sprinkling of freshly grated paremesan. It’s a no fail people!
Unfortunately, we cannot all justify the use of heavy cream in our dinner diets, even if it is once in a while. High blood pressure, cholesterol, and more can be triggered by a heavy dish of traditional fettucine alfredo. Fortunately for us, there are ways to create delicious cream sauces with at least half the fat, by making a thick sauce from a roux and seasoning to similar flavors of the alfredo sauce we have come to love. Simply cook a little butter (and olive oil, rendered fat, even margarine, will work as well) and once melted, add in an equal amount of flour. Whisk out any lumps and continue cooking and stirring for a few more minutes, until that chalky raw flour taste disappears. Add in several cups of liquid, here I use equal amount of reduced fat milk and flavored broth. Keep cooking and low and behold, a beautiful creamy sauce results. All that is left to do is season with salt and pepper, fresh herbs if I have them, and fresh parmesan.
My full recipe for Fettucine al Alfredo with asparagus and zucchini ribbons is below.
1 lb cooked fettucine al dente
3 zuchini, cleaned, ends cut off, and peeled into ribbons (simply take a vegetable peeler, and run the length of the zucchini. Repeat until you cannot peel any more strips
1 bunch of asparagus, ends cut off, and slice into diagonal pieces ¼ inch thick
½ red onion, julienned
3 tablespoons salted butter
3 tablespoons unbleached flour
2 cups reduced fat milk
2 cups low-sodium broth (omit broth and double milk if you prefer a creamier sauce)
¼ cup freshly grated parmesan
Heat a medium skillet over high heat. Coat skillet with olive oil, and once glistening, add in onion. Saute for one minute and add in asparagus. Stir pan every 30 seconds. What we are going for is nice sear on our asparagus. After 2 minutes, add in zucchini ribbons. Season vegetables liberally with coarse salt and pepper. Remove from heat once all vegetable are easily pierced with a fork (about 6 minutes total).
Remove vegetable from skillet and gently wipe down with kitchen cloth or paper towels. Add in butter, and turn down heat to medium. Once butter melts, add in flour. Continuously whisk butter with flour for about 3 minutes. It should be nice light brown color, and bubbly. Add in all liquid at one time. Keep whisking for the first minute, and then let cook down. Stir/whisk sauce every few minutes. Sauce should thicken fairly quickly. How to tell if the sauce is the right consistency: Take a wooden spoon and dip the back of spoon into sauce. Run your finger through the sauce on the spoon. If the line you make through sauce stays separated, it is done. Season sauce with coarse salt and pepper, and fresh herbs if you wish.
Toss pasta with vegetables and sauce. Liberally coat the pasta with freshly grated parmesan.
Tuesday, January 10, 2012
Hello Readers , I hope that your winter vacations went well. Being a new year , I feel it's time too start a diet. We all know that with the holidays come joy, excitement, delight and unwanted calories . But after holidays are over we often feel tired and worn out. One of the reasons for feeling exhausted is bad eating habits and overeating during the holidays season.
Here's the After holiday diet,its takes about one week and many people who tried this diet claim to have lost 5-10 pounds. This diet is not a starvation diet , it was specifically designed to get your metabolism back on track in order for to recover from the bountiful holidays.
After Holidays Diet Menu
Day 1 and 2:
2 cups of milk or yogurt in the morning and 2 cups of the tomato juice in the afternoon.
Day 3 and 4:
Breakfast: Two whole wheat toasts with a little bit of cream cheese and honey.
Lunch: 3 oz of lean chicken or fish with fresh vegetable salad.
Dinner: 2 hard-boiled eggs with tomatoes.
Day 5 and 6:
Breakfast: 2 apples or 2 oranges.
Lunch: Fresh vegetable salad with 1 small whole grain roll.
Dinner: Fruit salad.
Fresh fruit and vegetable juices all day.
Be safe, listen to your body .