Article by Donna Hargrove, D.O., Nutrition Editor It is almost the end of tomato season here in Florida. At least until fall. However, no matter where you live, it will eventually be the end of tomato season. When the vines start to die, there may still be many tomatoes left on the vine. Some will […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor As more folks seek out gluten free alternatives classic dishes such as macaroni and cheese lend themselves to this category by the replacement of wheat flours with the now available other flour choices such as quinoa or rice. I chose a quinoa pasta rotelle for this […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Avocados are relatively inexpensive at this point in the season here in Florida and as such we try to make use of this delicious fruit in as many ways as possible. Given the very warm weather and a propensity toward chilled dishes during the summer, as […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor For a quick, spicy and tasty breakfast use some of the gazpacho from our last recipe as a sauce for scrambled eggs. Add a little pico-de-gallo and some yogurt and, Enjoy!
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Chilled soups are a favorite around our home during the summer months. Fresh garden vegetables are in abundance and making gazpacho is easy, holds well in the refrigerator for several days and makes a terrific presentation with the addition of the avocados and lime yogurt. Whereas […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor A major vegetable in the south, okra, like corn, is synonymous with summer. It is often grown year-round in southern climates that do not have frost, as it stops producing once temperatures go below 50 degrees. Okra is cultivated in tropical and warm climates. It is among […]
Contributed by Donna Hargrove, D.O., Nutrition Editor If you are like most home gardeners in Florida, right now you have a lot of select produce coming in from your garden; eggplant, more eggplant and okra. I posted this article last summer but like to remind folks that eggplant can be used in so many […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of times during the year here in Florida we can obtain wild caught, never frozen, fresh Sockeye Salmon which we consider a real treat. If you’re a fan of bagels, cream cheese and lox, this very simple and easy recipe for creating your own […]
Article courtesy of Dorimar Siverio-Minardi, MPH, MBA, Director, Healthcare Relations & Initiatives, Women’s Care Florida & Mom extraordinaire In Part 2, I am moving on to tips and recipes for feeding your baby at 6-8 months.
Most people think spinach when they hear about eating foods rich in iron (thanks Popeye!), but spinach is not the highest or best form of dietary iron. Why do you need iron? Read on……
Article courtesy of Donna Hargrove, D.O., FACOG – Nutritional Editor Poor carbohydrates; so misunderstood. Blamed for all the diet evils of the world including obesity and all it’s related health problems. So many people tell me they have cut carbohydrates out of their diet and then report that they are eating more salads and fresh […]
I know this appears simple, but many people do not think about eating egg salad for breakfast, oddly enough. This recipe features a lower fat type of cream cheese and yogurt instead of mayonnaise. Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor
Original recipe from Allrecipes.com, which has been modified by Donna Hargrove, DO, nutrition editor Pancakes from scratch are not hard to make and are much more tasty and nutritious than anything out of a box, regardless of the claims made on the package. Serve with fresh fruit for a satisfying way to start the day.
Bio-engineered crops and fish, along with pesticides that are “good for us”: Big Ag and our government at work. Read on……..
From Eat, Drink, and Weigh Less, Authors Mollie Katzen and Walter Willett, M.D. All fruits and vegetables are good for you but no one of either contain everything thing you need for good health.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor I recently discovered a new frozen wild caught salmon fillet supplied by one of our local grocery chains. The fillets were thin and rather small which would not bode well to cook on the grill or saute but they were freshly frozen wild caught salmon and […]
Article inspired by Chef Mark Furstenberg, Culinary Institute of American, Greystone campus, Napa, CA, Healthy Kitchens Healthy Lives Conference, March 2012 This dish was designed to use leftover, sautéed or grilled vegetables from the day before or whatever might be available in the refrigerator. Take the leftover vegetables from the refrigerator, turn on the oven, […]
Article courtesy of Jillian McKee, Outreach Center Director at the Mesothelioma Cancer Alliance, Syracuse, NY Jillian McKee has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009. Jillian spends most her time on outreach efforts and spreading information about the integration of complementary and alternative medicine when used in […]
Article courtesy of Dorimar Siverio-Minardi, MPH, MBA, Director, Healthcare Relations & Initiatives, Women’s Care Florida & Mom extraordinaire Once it is time for your baby to have more than breast milk or formula, many people head for the baby food isle in the store and stock up on jars of this and boxes of that. […]
This recipe comes from Cook’s Illustrated, a publication of America’s Test Kitchen – (If you are not familiar with them, you definitely want to check them out.) Braising is a cooking method most thought of being used with meat, but vegetables too can benefit from braising.
Article courtesy of Donna Hargrove, D.O., Nutrition Editor If you could get your hands on something non-pharmaceutical positively shown to lower cholesterol and prevent many cancers like colon, lung and prostate, would you take it? This “product” is available and has been for thousands of years. What is it?
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a terrific summer salad to add to your arsenal. Easy to toss together, refreshing to the taste buds, and versatile, it serves as a wonderful addition to cheeses, fish, and vegetable salad plates. (See pictures below) This recipe, when I do it, uses ingredients […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Snow crab is plentiful in the grocery store at present and as such is relatively inexpensive. It also provide the wonderfully light meat that makes for an exceptional crab cake. The following meal is terrific for those warm summer nights when you want the contrast of […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This Southwestern marinade is versatile and may be altered by adding additional ingredients such as ginger, orange juice, allspice and cinnamon to push it toward a decidedly Caribbean style jerk marinade. It is a really good base sauce that may also be added to soups, stews, […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Turn up the heat a little with this chicken and chilies bowl of rustic tastiness! Add a garden fresh salad, a hunk of hot corn bread, a glass of wine and ….. Enjoy!
Herbs and Sundried Tomato/Calamata Olive Foccacia Pizza with Three Peppers, Mushrooms, Onions, Basil, Arugula, Olives, and Three Cheeses
Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy the joys of freshly baked bread, herbs, olive oil and fresh vegetables this pizza is both satisfying and relatively easy to make. The recipe for the foccacia is varied from the standard by adding whole wheat flour as one third of the flour […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries. Enjoy! […]
Tuna Fillet Burger on Herbed Foccacia with Roasted Chilies and Tomatillo Sauce and Crunchy Red Cabbage Slaw
Recipe courtesy of Chef Bren Ankrum – Culinary Editor For those that crave the texture and format of the all American burger yet wish to avoid red meat this is really a cool alternative all the while adding Omega III’s to your diet. Inspired by an episode of Diners, Dives and Drive-ins which featured a […]
Recipe courtesy of Chef Suvir Saran who presented this recipe at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. The fresh fruits in the recipe can be other kinds in season, such as strawberries, blueberries, melons, etc, however, pineapple and mango work very well with […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor The use of whole spices that have been toasted in a sauté pan briefly adds an entirely new dimension to the flavor and complexity of the whole spice. For this recipe we toasted briefly fennel seeds and mustard seeds combined with freshly harvested carrots and beets. […]
Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor We have created a tropical spin on a Southern classic. For those that love shrimp and grits, it’s fun to try different variations on the theme. The jerk shrimp can be prepared in a sauté pan on the stove or on the flat iron over a hot […]
Donna Hargrove, D.O., Nutrition Editor This recipe was inspired by The Culinary Institute at Greystone in California but has been redesigned to my personal tastes. Most who have tried it believe this to be very addictive. It is excellent and nutritious as a snack straight up or as a dessert/breakfast mixed with yogurt or as […]
Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor A very hearty and nutritious soup that freezes well. Freeze some in one ladle containers for quick lunches. Add a salad and some dark crusty bread for a great dinner.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Lots of fresh vegetables available at our local organic market plus our own container garden coming in about this time of year here in Florida so tossing them on the grill to cook adds a hint of smoke and, for this nights dinner, provide the basis […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor We cooked a large mother batch of corn, beets, tomatoes, and peppers on the smoker/grill the other night which we found on sale at our local organic grocer. As it was going to be a rather blustery and cooler evening we decide soup and salad might […]