You, your family, your friends, and relatives living in the USA may be consuming foods that contain Genetically Engineered Traits such as tolerance to Round Up and other inserted genetic changes. The FDA does not require these products to be labeled as containing GMO food products. You may ask why? I believe, once you investigate […]
The Center for Food Safety works to protect human health and the environment by curbing the proliferation of harmful food production technologies and by promoting organic and other forms of sustainable agriculture. To learn more on how The Center for Food Safety operates and what their objectives are go towww.centerforfoodsafety.org.
Top 12 Foods That Lower Cholesterol 1. Whole grains and oats: A 5 year Insulin Resistance Atherosclerosis Study showed that people whose diets contain the most whole grains had the healthiest carotid artery walls and slowest progression in artery wall thickness, or artery blockage which can lead to heart attacks and strokes. 2.Blueberries: Pterostilbene, a […]
Equipment/ utensils required: Chef’s knife, large sealed refrigerator container, large sauce pan. Ingredients: 2 cup dried white beans (Great Northern, Cannolini, etc) 1 pint homemade vegetable stock, no salt
Recipe courtesy of Donna Hargrove D.O., FACOG, – Nutrition Editor Equipment/ utensils required: Small mixing bowl, whip or fork, sealed storage container or shaker.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, small non stick sauté pan. 2 Eggs (Preferably free range and high in Omega 3) 2 Whole wheat tortillas
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, vegetable peeler, large salad platter. Ingredients: 8 oz. Tomato (beefsteak or other meaty, juicy tomato) 4 oz. cucumber (Peeled and sliced paper thin) 1 oz. sweet onion (Slice as thin as possible.)
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, medium or large mixing bowl, covered sealed container. Ingredients: 4 oz. chicken breast (approx. 1/2 cooked chicken breast) 4 oz. mango (approx. flesh of one medium mango) 2 tbsp. sweet onion chopped to small dice
Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Slow cooker or large stock pot, chef’s knife, measuring spoons, liquid measuring cup, dry measure cup, medium stock pot. Yield = 8 portions Ingredients: 2 cups cooked pulled dark chicken meat (See Basic Chicken Stock recipe) 2 ½ cooked chicken breasts or fresh […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Small stock pot, stainless steel stirring utensil, chef’s knife, clear cling plastic wrap, measuring spoons, liquid measuring cup. Ingredients: 8oz. Ahi tuna raw 2 tsp. rosemary fresh chopped fine
Recipe courtesy of Donna Hargrove, D.O., FACOG – Nutrition Editor Equipment/ utensils required: 9″ to 12 ” cast iron skillet, stainless steel stirring utensil, measuring spoons, liquid measuring cup. Ingredients: 10 oz. (1 ¼ cup) all-purpose flour 6 oz. (3/4 cup) organic corn meal
Recipe courtesy of Joyce Goldstein as presented at Health Kitchens Healthy Lives Equipment/ utensils required: Blender or food processor, chef’s knife, medium sauté pan, medium mixing bowl, sealed container, measuring spoons, liquid measuring cup, dry measure cup.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This product is an excellent, healthy and nutritious alternative for thickening creamy soups or other dishes in lieu of Heavy Cream or Half and Half. I was introduced to the thickener while attending a conference at the Culinary Institute of America, Greystone Campus during a seminar, […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe contains “Rice Cream” and can contain Romesco Sauce, both of which I was introduced to by Chef Wong of the Culinary Institute of America, Greystone while my wife and I were attending a workshop during the Healthy Kitchens, Healthy Lives conference in Napa […]
Recipe provided courtesy of Chef Bren Ankrum – Culinary Editor This stock is unseasoned and unsalted to allow versatility and not compete with your flavor choices for a dish to be created at a future date. It will add chicken flavor but nothing else. Most chicken stocks from grocery stores include additional ingredients such as […]
Information and sources in the following article are derived from an article originally published on the Harvard School of Public Health web site. For the entire body of research and references go to http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol-full-story/index.html. Moderate alcohol consumption, defined as 1 drink for females and 2 drinks for men, has been extensively studied in relation to […]
Yes, going to the grocery store to get your whole nutritious foods or to the mall can also be used as an opportunity to move more and as a result burn off additional calories. Here are a couple of strategies that you may not currently be employing. The goal will be to increase the number […]
Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, measuring spoons, liquid measuring cup, small mixing bowl, and micro plane or other grating utensil. Ingredients: 1 bunch fresh asparagus spears (approx. 8 oz) 1/3 cup Greek yogurt 2 teaspoons fresh lemon juice 1 tablespoon fresh chopped chives 1/8 teaspoon salt […]
Our Mission—Donna Hargrove D.O., FACOG – Nutritional Editor, CEO and Chef Bren Ankrum – Culinary Editor
Dr. Hargrove and I subscribe to the idea that nutritionally sound food choices create a solid foundation for improved overall health. We believe that whole foods are key to successful health improvement and maintenance. In particular, we believe, based on current cutting edge research, in using the model often referred to as the Mediterranean diet […]
Nutrition Factoids Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.
Forks Over Knives (2010) Documentary Examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. Watch the trailer. In theaters May 6, 2011. http://www.forksoverknives.com
The simple explanation is that we eat too much junk food and spend too much time in front of screens — be they television, phone or computer — to burn off all those empty calories. The real problem is a landscape littered with inexpensive fast-food meals; saturation advertising for fatty, sugary products; inner cities that […]
For centuries we have farmed the land using water, sun and organic farming techniques of crop rotation, adding nitrogen rich plants for tilling to replenish nutrients. When these techniques are employed synthetic fertilizers and other chemicals are not needed. There have been many food crops that have undergone safe and successful hybridization techniques to ward […]
Equipment/ utensils required: Non-stick saute pans, spatula. Ingredients: 2 organic eggs 2 oz. of Maverick uncured ham
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl, large sauce pot. Ingredients: 4 oz. corn cut fresh or from roasted ears. Approx. 3 ears of corn 4 oz. green chiles. Roasted, peeled and chopped to medium
Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, mixing bowl, cling or clear wrap. Ingredients: 2 oz. lobster claw and knuckles in shell 3 oz. squid with tentacles (fresh or fresh frozen) (If fresh frozen you normally will not have to clean the squid.) 4 oz. shrimp, peeled, de-veined, […]
All About Food Safety When Food Goes Bad What conditions bacteria need in order to survive Food Temperature Danger Zone Food Temperature Danger Zone Ground Beef and Food Safety How to handle, prepare and store hamburger and ground beef Chicken & Poultry Safety Tips Preparing and storing chicken and poultry safely Brown Bag Lunches and […]
Anatomy of a Chef’s Knife http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife.htm Knife Care & Maintenance: Proper Knife Maintenance How To Use A Whetstone How To Use A Honing Steel
Cooking Basics What is Cooking? Getting Food Hot The Basic Cooking Methods How To Cook Anything Dry-Heat Cooking Methods Moist-Heat Cooking Methods
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What’s Good About Fat? Fat supplies essential fatty acids (EFAs). They are essential because your body is incapable of producing EFAs, known as linolenic acid and alpha-linolenic acid, so it must be derived from food. In addition, fat carries vitamins A, D, E, and K, known as […]
The following article is courtesy of The Harvard School of Public Health We can’t look at a pyramid these days without thinking of food and healthy eating. There was the U.S. government’s Food Guide Pyramid, followed by its replacement, My Pyramid, which was basically the same thing, just pitched on its side. The problem was […]