Per Calorie, Spinach Has More Protein Than Beef!

Photo by timsackton from Flickr.com

I am so over Popeye. I mean, really, telling me to eat my spinach while puffing on a cancer-inducing pipe that may even be filled with an illegal recreational substance. Think about it. What else could cause those delusions and momentary episodes of crazy strength? So, there will be no Popeye quips as we consider spinach. Rather, we ask that you and Popeye put down the pipe.

Prepare yourself for a crazy fact about spinach. Per 100 calories, spinach has 12 grams of protein versus beef which has 10 grams. What the heck? Tis true, tis true.

But, you ask, “Well, how much spinach exactly is 100 calories?” 100 calories of the green leafy vegetable is about a pound. That, admittedly, is a lot of spinach. You may think there is no way you could pound a pound of spinach to get all that plant-based protein, particularly when it takes just a nibble of beef to obtain the same amount. So for now, you think it best to sprinkle your meals with spinach when possible to get the benefits of its

protein, fiber, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, and vitamins A, C, K and B6! But, it’s not that difficult, lovely reader!

Buy yourself a pound of spinach and make the following wilted spinach recipe. If you are on a low-sodium diet, do be aware that spinach has a naturally high salt content. Much like you, me, and Popeye, spinach is great, but not perfect.

Grow your own! Photo by OakleyOriginals from Flickr.com

Jenna’s Wilted Spinach

Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon sesame oil
4 cloves garlic, minced
1 pound pre-washed spinach (remove tough stems)
Salt and freshly ground black pepper

Directions:
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper. I serve this dish either over brown rice with a splash of soy sauce, or as a side to salmon, or gasp, a bit of beef.

Consider:
Topping spinach with slivered almonds or sesame seeds. Some cooks use nutmeg, but nutmeg makes my stomach churn… so you’ll never get me to add it to something as good as wilted spinach.

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Mama Wants an Egg! Crack a Few for a Healthy and Tasty Treat

Photo by bgottsab from Flickr

Photo by bgottsab from Flickr

Fat shmat! I know those of you with burgeoning baby bellies such as mine may be worried about gaining unnecessary weight. Don’t fret. At least don’t fret when you’re wanting an egg or two, but are concerned about fat and cholesterol. It turns out that an egg’s nutrients far outweigh the fat that’s sidetracked our love affair with this perfectly-packed powerhouse. Don’t forget, we need fat to increase our resistance to infections, absorb vitamins, and heal wounds properly. Why not get your fat from a great source like

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an egg, rather than chips or cookies?

So, what nutrients does an egg actually hold? They supply all of the essential amino acids people need (See the Oats entry. Hit me!). They also provide vitamins A, B2, B6, B9, B12, D, E as well as choline, iron, calcium, lycine, phosphorus and potassium. Goodness, gracious. The list could go on but let’s stop here and think about the necessity of these little goodies. Vitamin A (retinol) is needed for vision and bone growth. Vitamin B2 is invaluable for our metabolism and vitamin B6 is also needed for metabolism as well as gene expression. The good of folic acid (B9) is mind-numbing, seriously. If you don’t eat folic acid you can experience limb numbness, neuropathy, and cognitive decline just to name a few degenerative states. B12 helps to prevent autoimmune diseases and vitamin D prevents many disease states. My head is spinning. I think I need an egg before I can go on…

Photo by she always was the softest thing from Flickr

Photo by she always was the softest thing from Flickr

So, how are you going to cook an egg once it’s cracked? I personally don’t cook eggs at home anymore as my son is anaphylactic to all egg products. Scrambling is fun, but don’t do it every time as breaking down the yolk and completely cooking it can cause your eggs to lose important nutrients. Also, as I don’t cook these crave-worthy morsels at home anymore, I am going to link you to a fantastic recipe from About.com. My university roommate made me this delightful dish most every late night we spent studying. It is the dish I am craving most. Ice cream and pickles be damned! Also, please post your yummy suggestions as well.

Kimchi Fried Rice (Kimchi Bokumbap) Recipe
Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best. More from About.com

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Steel Cut Oats Make the Best Brain and Body Food

Rolled vs. steel cut oats. Photo by little blue hen from Flickr.com

Threonine, Tryptophan, Valine, Arginine, Histidine, Lysine, Phenylalanine, Leucine, Isoleucine, Methionine.

When I say this list, I somehow become a palpably nerdy and decidedly feminine version of Jay-Z in my wee brain and then I mutter, “Hit me!” as if asking the nutrition gods to drop that dope list on me again. Why begin this
entry with this list and let you in on what my husband calls an, “(sigh) embarrassingly private moment?”

Well, dear eater, this list

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is the complete list of the 10 essential amino acids (proteins) your body must get from outside sources. These 10 essential amino acids are also, wait for it, found in STEEL CUT OATS. That’s right, I’ve pulled up my hoodie and murmured, “Hit me,” again.

What else should you know about your oats? Don’t get them rolled or boxed as “quick cook” versions. That squishes the goodness right out of them. You want them to be steel-cut, pinhead, Irish, or Scottish. These labels mean that your dope oats have undergone minimal processing and that mighty fine list of essential amino acids is present to increase brain and body function.

Oats also contain beta-glucan, a fiber that has the ability to lower cholesterol and thus reduce the risk of cardiovascular disease and stroke. Beta-glucan has also been linked to enhanced immune system responses. Oats also have antioxidant compounds called avenanthramides that further reduce cardiovascular disease. High fiber diets including steel-cut oats are also well known to reduce blood pressure risks, aid in diabetes prevention and treatment and reduce asthmatic symptoms. Also, if packaged in a gluten-free facility they can provide a great grain alternative for those with celiac disease/gluten tolerance issues. Que my hoodie and a, “Hit me!”

Packages of steel-cut oats always have a recipe for my favorite breakfast food. So, rather than repeat the easily found, I’ve included my recipe for vegan haggis that I fondly call “Vegas.” It is a different yet yummy use of oats and is a riff off a recipe found at allfoods.com online and with a bit of hotsauce is also mighty fine with tortilla chips in front of a good basketball game on the telly.

Jenna’s Vegas, A.K.A. Vegan Haggis

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
2 cups vegetable broth
1/3 cup dry red lentils
2 tablespoons canned black beans – drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 1/3 cups steel cut oats

Directions

Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, mashed black beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, sage, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.

Preheat oven to 375 degrees F. Lightly grease a 5×9 inch baking pan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm and the moisture is completely absorbed and the oats and lentils are al dente. You may need to add more broth if the mixture dries out before the oats and lentils are done.

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Really? The Claim: Long Work Hours Can Cause Depression – NYTimes.com

Photo by Bob B. Brown from Flickr.com

Photo by Bob B. Brown from Flickr.com

On first moving to Portland, Oregon, I heard the phrase “work-life balance” again and again. It is a philosophy that Portlanders hold sacred, knowing that on the few beautiful days granted to them per year they need the freedom to be outside and enjoy as much sunlight as possible. To me it became synonymous with the city’s fantastic happy hours. Running daily from 4pm to 6pm, and starting again after 10pm, wonderful bars and restaurants serve great food at a fraction of their normal prices, reason enough to work less and play harder.

And now, we have

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scientific proof linking overtime with increased risk of depression. Don’t take a chance people, leave work early to eat, drink and be mellow. Read the full story at Nytimes.com.

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How Massage Heals Sore Muscles – NYTimes.com

Photo by Nick J Webb from Flickr.com

Photo by Nick J Webb from Flickr.com

What’s more mellowing than a massage? Researchers have placed this luxurious treat into the category of ‘good for you,’ right where it belongs!

Scientists have found that massage reduces the production of compounds called cytokines, which play a role in muscle inflammation and soreness. Soothing hands also stimulate mitochondria, the tiny powerhouses inside cells that convert glucose into the energy essential for cell function and repair.

Read the New York

Times‘ article “How Massage Heals Sore Muscles,” and schedule your next massage STAT!

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Gluten-Free Vegan Monster Cookies Brought to You by Flax!

Photo by HealthAliciousNess from Flickr

Photo by HealthAliciousNess from Flickr

Flax. These slick little seeds used to confound me. I’ve had to adopt a completely egg-free and milk-free diet due to my son’s anaphylaxis to all eats containing egg and milk. So where does this lead me and my culinary efforts to eat yummy, essentially vegan sweets

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that do not taste like cardboard? Flax. A slippery little seed with incredible binding power if you can just slide past its slip.

Photo by hagwall from Flickr

How to do this? Well, I’ve tried grinding them myself in a coffee grinder, a food processor, and pummeling with a mortar/pestle. I’ve soaked and then attempted annihilation of the seed’s exterior. But really the most effective way to grind them is to let the professionals do it. I buy the seeds pre-ground and in small quantities from the grocery store. Remember once the seeds are ground they are incredibly susceptible to becoming rancid. How do the grocery stores grind these little goodies so well? I’m not sure. But I do know, once ground, you too can access the flax seed’s amazing fiber, omega-3 fatty acids, most of the B vitamins you could ever want, and lignans! Gasp! What are lignans? Well, they convert in our intestines into various beneficial substances that seem to balance out hormones, promote fertility, reduce peri-menopausal symptoms and possibly prevent Type 2 diabetes.

Go on, get your good self to the grocery store and purchase at least 3 Tablespoons of ground flax seeds for the following fabulous vegan dairy free, egg free and gluten free cookies that kick your sugar cravings to the curb with loads of surprising yum. If you buy more than 3 Tablespoon, store in your fridge and make another batch soon! The flax won’t last!

Vegan Monster Cookies – adapted from La Vegan Loca
3 tablespoons ground flax seeds
1/2 cup water
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups organic, creamy peanut butter
1/2 cup vegan margarine
1 cup vegan chocolate chips
1/2 cup dried cherries corsely cut (or other dried fruits)
1 1/2 teaspoons baking soda
4 1/2 cups gluten-free rolled oats

  1. Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
  2. Combine ground flax seeds and water in a food processor and whirl until the liquid becomes viscous and thick, about 1 minute.
  3. In a very large mixing bowl, combine the flax mixture and sugars. Mix well. Add the vanilla, peanut butter, and margarine. Mix well. Stir in the chocolate chips, raisins, baking soda, and rolled oats. The dough will get very unwieldy. Fret not. Keep mixing.
  4. When the dough is thoroughly mixed and all ingredients are distributed evenly thoughtout, drop by tablespoons two inches apart onto the prepared cookie sheets.
  5. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in airtight containers.
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Gratitude for Grapefruit

Photo by dullhunk from Flickr.com

Photo by dullhunk from Flickr.com

At the time of writing

this, I am five months pregnant and jones-ing for grapefruit most every hour. I am a bit surprised as my first memories of grapefruit involve my parents bickering every morning when the fruit was in season. My dad believed sugar to be the best topping. My mom believed in salting to even higher puckering levels. We were cornered, my sisters and I. Were we salters? Were we sugar fiends? My youngest sibling chose not to eat the fruit at all. My other sister chose to add both in order to make peace with such opposing views. I, not wanting to deny myself goodness, and quite sick of their nit-picking over a fruit, chose neither and just left it free to be its wonderful self.

Just now, Costco is selling huge bags of grapefruits that are just the loveliest, sweetest wonders mid-winter. Thank you, Texas! Thank you truck drivers! Thank you hybrid of a pomelo and orange! I have bought a few successive bags as they seem to be the only thing that calms my recently finicky tummy. I should not be surprised. Despite the citric acid it contains, it is very easy to digest and can help quell indigestion. Other interesting bits to know about this lovely pulp, is that it can naturally reduce fevers, lower bad cholesterol, and jumpstart your metabolism if you eat it first thing in the morning.

Photo by harmonica pete from Flickr.com

Woot and a howdy to grapefruit! Drinking a liter of grapefruit juice also raises your body’s pH levels and can prevent kidney stones from forming. The vitamin C content in a grapefruit is off the charts and you know that vitamin C fights free radicals and prevents yucky conditions like cancer, stroke and cardiovascular disease. Grapefruit is also a natural preservative and is even found in my nasal saline wash! You must also know that it is the best hangover cure around as it supercharged with enzymes that help your liver cleanse itself. Pass me that porter beer bartender! Errrr, after I give birth and finish nursing my impending darling…

Below, I’ve got a quick smoothie recipe that is frothy not due to dairy but the pulp from the grapefruit. It is indeed yummy and is also quite easy to whip up if you’ve got a sharp and fast kitchen tool like a blender, food processor or juicer. Give it a try!

And afterwards, try scrubbing your bathtub with kosher salt and a squeezed grapefruit half as a sponge. No joke! It’s easier, healthier, and better smelling than anything I could squirt out of a plastic bottle from a fancy cleaner company.

Grapefruit Smoothie
1/2 inch ginger knob peeled
3 carrots stems removed
1 grapefruit peeled but with pith

Blend, process, or juice!

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Recipe: Jenna’s Twisty Waldorf Salad

Photo by woodleywonderworks from Flickr.com

While I have since found ways to stir fry, blanch, and even roast broccoli in ways much more edible than my mother could ever dream, I decided to include a recipe that loves broccoli for what it is; a crunchy, green bit of good. The twist on a Waldorf salad below can be made vegan, holds up to lunch boxes and potlucks, and is darn yummy too. Enjoy.

Sunflower Seed Dressing Ingredients
(adapted from 101 cookbooks website recipe)
1/3 cup sunflower seeds
1/3 cup olive oil
2 T lemon juice
1 T honey ( or agave nectar to taste if making vegan)
salt to taste
warm water to loosen dressing as desired

Salad Ingredients
2 crunchy apples washed and cubed into bite sizes
1 cup broccoli florets cleaned and cut into bite sizes
1 dash salt
1 cup thinly sliced celery (can be omitted)
1/2 cup coarsely chopped walnuts (can be omitted for nut allergies)
1 cup sunflower seed dressing
raisins to taste (can be omitted)

Preparation
Put apples, florets, celery and walnuts into a bowl. Sprinkle with salt and let stand for a few minutes. Add a cup of the sunflower dressing and toss. I like the dressing on the thicker side for this recipe as it sticks to the apples and the nooks and crannies of the walnuts and florets. If you’d like, even add a few raisins… If you find

that the apples are browning, feel free to add more lemon juice. But, usually the lemon juice from the dressing does the trick.

More:
Be a Broccoli Stalker

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Recipe: A+ Sweet Potatoes for Auntie Misty with Sunflower Seed Dressing

Photo by MinimalistPhotography101 from Flickr.com

Ingredients:
Roasted Sweet Potatoes
Roasted Red or Yellow Onions
Salad Greens (including watercress is a nice option)
Cooked Brown Rice
Sunflower Dressing (below)

Sunflower Seed Dressing Ingredients: (adapted from 101 cookbooks website recipe)
1/3 cup sunflower seeds
1/3 cup olive oil
2 T lemon juice
1 T honey
salt to taste

warm water to loosen dressing as desired

Directions: Blend sunflower seed dressing ingredients in a food processor until creamy and smooth. Then add salt to taste and warm water for desired consistency. I find the dressing works best if it is not runny, but more like a thicker ranch dressing consistency. But, it is very much up to your own taste.

Prepare beds of salad greens on plates. Salt and pepper the greens lightly, then place just a few thin slices of roasted onions on the top. Next, slice the roasted sweet potatoes into rounds about as thick as your index finger. Peel off the skin, and place one or two slices on the salad greens. Top with brown rice and a turn or two of the dressing.

If you’re feeling adventurous and have a few more minutes on your hands, try frying the sweet potato slices approximately 2 minutes per side til brown before putting on the salad greens. It adds another whole level of sweet potato flavor. yummmmm.

More:
A+ For Sweet Potatoes

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A+ For Sweet Potatoes

Photo by Natalie Maynor from Flickr.com

My Auntie Misty gives foods grades. I never knew this til I sat down to a dinner with sweet potato at the helm and I thought she said, “Sweet potato is a plus food.” I laughed, “Yes, it is a food.” “NO!” She replied, “It is A+ FOOD!” Indeed sweet potato deserves high marks. They have a low glycemic index and make your body more responsive to insulin. They contain no fat, are high in fiber, and are also high in vitamin A and C as well as containing a fair amount of calcium and iron. The best part of sweet potatoes is that they are delicious! Apparently, Christopher Columbus found these edible relations of the Morning

Glory vine so yummy that he brought the tubers back to Europe and they subsequently flourished across the globe even reaching China and Japan by the 16th century. Now, the Japanese even make a kick-you-cross-eyed booze out of sweet potato called shōchū.

To roast a sweet potato, no need to fuss with foil or whatnot. Just toss them on a cookie sheet straight from your grocery bag. Whack your hotbox up to 400F, and roast for about an hour or until the sweet potato is soft all around and oozing its caramelized sugars. Then, mush with butter and enjoy. Or, toss an onion on the cookie sheet and make the dinner I made Auntie Misty. It is dairy-free, egg-free, nut-free, diabetic friendly, gluten free, and, gasp, tasty. If you are vegan, substitute a smaller amount of agave nectar to taste for the honey. If you are a meat-eater, the recipe as it stands is also the perfect accompaniment to a simply prepared chicken breast, slice of beef, or a even a tasty pork chop.

More:
Recipe: Auntie Misty’s A+ Dinner Featuring Sweet Potatoes and Sunflower Seed Dressing

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