Monthly Archive for: ‘August, 2012’

Weekly Wisdom – Soluble Fiber… May help reduce abdominal fat

August 27, 2012
Sherri Meyer, MG Registered Dietitian,

Soluble Fiber… May help reduce abdominal fat

Consuming soluble fiber: may reduce accumulation of visceral (abdominal) fat as we age
Soluble fiber sources: fruits (apples, oranges, pears), vegetables (peas, corn, carrots, Brussels sprouts), oats, barley, beans & lentils
A high fiber diet (soluble or insoluble) may be helpful in prevention of overall weight gain

Trash Talk – What is a watershed?

August 22, 2012
Becky Tweedy, Assistant to the President

What is a Watershed?
An area of land where all of the water that is under it or drains off of it goes into the same place; or

"that area of land … within which all living things are inextricably linked by their common water course and where, as humans settled, simple logic demanded that they become part of a community."
-John Wesley Powell, scientist, geographer

Watersheds come in all shapes and sizes. They cross county, state, and national boundaries. In the continental US, there are 2,110 watersheds.
Learn more about watersheds. Help keep your watershed clean today!

Do you really encourage innovation & creativity?

August 21, 2012
Denise Simmons, Corporate Chef

I was all set to write an article about lightening up lasagna, but came across this piece on leadership & innovation and decided to repost it instead. My next post will be about lasagna...
I love the quote from  CEO Garry Ridge: “At WD-40 Company, we don’t make mistakes. We have learning moments. We give people permission to have a conversation about things that go wrong.”

He describes this process as the company's ongoing success, pointing out negative and positive outcomes to make sure the company is always innovating and improving.  

Read full article on fastcompany.com here

Schizophrenic science?

August 21, 2012
Sherri Meyer, MG Registered Dietitian,

Schizophrenic science?  That is the word that may come to mind if you heard about the recent headlines once again demonizing the egg.
“No yolk: eating the whole egg as dangerous as smoking?” writes the LA Times
“Eggs found to be as dangerous for the heart as smoking, new study suggests” says the Global Post
 
This egg filled frenzy is based on recent article published in the journal Atheroscelerosis
 
There has been a great deal of buzz about this study in the nutrition community.   After I read this journal article and was compiling my thoughts on the findings, I came across this summary from “The Everyday Dietitian” which I think will help you to make informed decisions about keeping eggs as part of your daily diet.  Personally, I plan to keep eggs as a regular part of my diet, taking care to make other choices that will limit my dietary cholesterol & saturated fat.  Read the link and rest assured that it is not all gloom and doom for “the incredible, edible egg.”

 

September recipe: "Adult" Pimento Cheese

"Adult" Pimento Cheese
Makes 3 cups

1 - large clove garlic, crushed 2oz diced pimientos
2c - coarsely grated sharp white cheddar
1c - coarsely grated sharp yellow cheddar
1/3c - good mayo
sea salt, black pepper, cayenne pepper

  1. Combine garlic, pimientos with liquid, & cheeses
  2. Stir in mayo to taste and season with salt & peppers


Goes well with local apple slices, crudite, toasted baguette slices, or crackers

Use high quality cheeses: vermont, english, canadian cheddars

 

Weekly Wisdom – 5 ways to reduce cancer risk

August 14, 2012
Sherri Meyer, MG Registered Dietitian,

5 pathways to reduce cancer risk

  • Immunity: Try meditation to keep your immune system strong
  • Inflammation: Reduce inflammation by eating a diet rich in fruits & vegetables
  • Hormones: Reduce stress in your life by doing something creative or joyful
  • Insulin: A balanced diet, exercise & regular sleep help your body maintain proper blood sugar levels
  • Digestion/Detoxification: our natural detoxifier…the liver;  limit alcohol
 

Infused summer cocktails

August 8, 2012
Denise Simmons, Corporate Chef

Enjoying the summer tomato bounty, with a little kick…
 
I read two articles today about tomatoes.  One from a produce company talking about how bountiful and wonderful the crop of tomatoes is this year.  Apparently hot, dry weather is perfect for quickly producing sweet, juicy tomatoes.  Since we’re having a bumper crop, I thought I’d share a recipe from the second article.  I don’t drink alcohol, but it sounds incredible!  Let me know if you try it!
 
For several years, the Bernards Inn has maintained a large garden at a private residence not far from the Bernardsville restaurant, but recently executive chef Corey Heyer starting brainstorming ways to incorporate his bounty into the bar program. The result is a liquid version of the classic caprese salad: He infuses a bottle of vodka with fresh basil for several days, then mixes the vodka with just-juiced tomatoes and serves it with a skewered mozzarella ball, cherry tomato and sprig of basil, the rim coated with a balsamic vinegar reduction and salt and freshly cracked pepper.
http://www.nj.com/entertainment/dining/index.ssf/2012/08/infused_cocktails.html
 
Excerpt from The spirited gardener: Summer cocktails infused with fresh herbs, produce
By Vicki Hyman/The Star-Ledger
Photo source Summer cocktails infused with fresh herbs, produce - article

 

 

Finding inspiration in food

August 8, 2012
Sherri Meyer, MG Registered Dietitian,

What inspires you in the kitchen?  For me, my food inspiration comes from visiting farmer’s markets & watching my garden grow (and actually produce) fresh-as-you-can-get veggies.  As a dietitian, I know all about the nutrients in food, what types of foods to eat for health, etc, etc.  But sometimes I don’t want to think about the nutritional content of food, I just want to focus on the pleasure it brings me.  The best tasting food comes from “real” food in its simplest form and there is no better season to enjoy this food than in the summer.  Tomatoes, zucchini, squash and eggplant are now flourishing in gardens and these foods don’t need much adornment.  “Googootz” is the the Italian slang for zucchini and I recently had the pleasure of partaking in this simple Italian dish which was basically sautéed zucchini with tomatoes & sprinkled with some fresh parmesan cheese & basil.  Throw in an egg for good measure (and some protein) and you have a main dish meal.  A Google search yielded many different versions of Googutz, but I find this simple dish doesn’t really require a recipe.  Simply pick vegetables from your garden and prepare with love.

Weekly Wisdom – More cutting=more healthy compounds

August 1, 2012
Sherri Meyer, MG Registered Dietitian,

Minced garlic is more redolent than chopped garlic. The smelly, heart-healthy compounds are created as the clove is cut.
Thiosulfinates: found in minced garlic prevent blood platelets from clumping, keeping arteries unobstructed.
Bonus: chop garlic early and set aside for a few minutes, giving time for the thiosulfinates to develop.
Grate on a microplane to release even more (garlic press offered no benefits).