Classical- Week 7

This week we were in Switzerland. I prepared the Souffle Rothschild and the Chillbed Soup.

The Chillbed Soup recipe didn’t look very appealing to me. I was reading along and everything looked great until I read that I was supposed to beat some eggs and add it to the boiling liquid. That did not sound delicious to me, it looked kind of gross. Perhaps a poached egg would be more appetizing, but that’s not what the recipe said. To prepare this dish, you begin with stock and add a chicken and your basic mirepoix. Once it is simmered for almost an hour, you strain out the chicken and vegetables, cut the chicken up and add it to a bowl over steamed leeks. Then you bring the new stock back to a boil and add the beaten eggs and pour it over the chicken and leeks in the bowl. I chose to strain the stock again after the eggs were added and place a spoonful in the dish once the broth was added to the chicken and leeks and then chives were sprinkled on top for garnish. It made it a little more arranged looking and not quite so…messy. I enjoyed the flavor of the dish, but would definitely poach the eggs if I were making it at home.

The Souffle Rothschild was prepared in a different way than I was used to. A pate choux like dough was created and then whipped egg whites were folded in, along with macerated fruit. I baked a test batch to make sure it would rise as it was supposed to and to get a taste of the flavor before I created sauces to go with it. I decided to make an Almond Cream Sauce and a Macerated Cherry and Apricot Bavarian. I enjoyed the flavor combination and am going to make these for my husband for sure! I didn’t get a picture immediately out of the oven, although I made sure Chef Ridsdale saw it before it deflated.

I have really been enjoying the flavors that we have been exploring in this class. I am definitely going to be sad when it is over.

Purely Elizabeth Eco-Giveaway: First Round Winner

Congratulations Raphaelle Thiriet Zilio! You are the winner of our first round of Purely Elizabeth Eco-Giveaway. You will love the Cookie Monster Sample!!
Please send your shipping address to EcoLogicalMom (at) ymail.com to redeem your prize. Please send it before March 5, 2011, otherwise we'll have to select another winner.

How Healthy is that Oatmeal?

If you are an oatmeal lover, and usually buy them at fast food and coffee locations, this article is for you. Check out the nutrition facts of the dish (or snack, depending on the size) available in top fast food venues:

McDonald’s Fruit & Maple Oatmeal (9.2 ounces) delivers 290 calories, 4.5 g fat, 1.5 g saturated fat, 160 mg sodium, 5 g fiber, 5 g protein. It’s made with a combination of instant and slower-cooked oats.
Make it a little healthier and skip the brown sugar—you’ll save 30 calories and 45 mg of sodium.

Starbucks Perfect Oatmeal (about 8 ounces) has 140 calories, 2.5 g total fat, 0.5 g saturated fat, 105 mg sodium, 4 g fiber, 5 g protein. It’s made with quick-cooking oats. Don’t want the plain variety? Add the Nut Medley—although it bumps the calories up to 240 (more than just adding the brown sugar and the same as adding the dried fruit) and the total and saturated fat to 11.5 g and 1.5 g, respectively (also more than the other toppings). The walnuts, pecans, and almonds deliver good-for-you fats and 2 extra grams of protein, but no unhealthy added sugars as the brown sugar and sweetened dried fruit do.

Au Bon Pain Oatmeal (8 ounces) delivers 170 calories, 3 g fat, 0 g saturated fat, 5 mg sodium, 4 g fiber, 6 g protein. It’s available in three different sizes—a small is 8 ounces, a medium 12 and a large 16. Although the large delivers more calories (340) than any other chain-restaurant choice, it can still easily fit into a healthy diet.The Apple Cinnamon variety in the same 8-ounce size has an extra 20 calories, but all other nutrient amounts are the same.

Jamba Juice Plain Oatmeal with Brown Sugar (12 ounces) contains 220 calories, 3.5 g total fat, 1 g saturated fat, 20 mg sodium, 5 fiber, 8 g protein. The oatmeal serving is on the larger size (unless you order the medium at Au Bon Pain) compared to the others. Interestingly, the oatmeal is made with steel-cut oats and is the only one I found to be slow-cooked. The Fresh Banana Oatmeal is the flavor that adds the least amount of extra calories (12 ounces, 280 calories, 4 g total fat, 1 g saturated fat, 20 mg sodium, 6 g fiber, 9 g protein). Apple Cinnamon, Berry Cherry Pecan and Blueberry & Blackberry bump the calorie total to 290, 340 and 290, respectively—and increase sodium by a little bit in each.

Honestly, making a healthy and customized oatmeal at home, school or at the office is one of the easiest snacks to prepare. It only takes a few minutes, and you can vary with nuts, dry fruits, honey,...

Sources: Shine, and EatingWell

Fever is not as Bad....

"A new report released by The American Academy of Pediatricians states that not only is there no need to bring down a fever in an otherwise healthy child, but there is a downside to treating a fever - it can prolong the illness that originally sparked the high temperatures.
The only reason to treat a fever is to make a child more comfortable, a co-author of the report said. “In a normal child there’s no set temperature at which you’d need to treat a fever,” said Dr. Janice Sullivan, a professor of pediatrics and pediatric critical care at the University of Louisville. “Our recommendation is primarily to treat discomfort associated with an illness rather than the fever itself. So, when children are uncomfortable or crying, then you should treat them with medication.”

“Studies done in children with chicken pox, for example, found that children whose fevers weren’t treated had about a day less that they were considered contagious compared to those who were treated,” she said."

We think that parents should always consult a pediatrician if the fever is higher than 101F.

Source: Today

School would track fitness, keep kids longer

A local charter school hopes to launch an ambitious program this fall that would keep students in school for 12 hours a day and track the impact of physical fitness on their grades.
The Let's Move Academy for freshmen and sophomores at Dohn Community High School would be the first in the region - and perhaps the nation - to track and tie health to academics, school officials say. It would also be the first mandatory after-school program in the state at a public school according to the Ohio Department of Education. It is contingent on the school winning around $130,000 in local and federal grants to help pay for it. The school will find out about its grant applications in April.
The program would combine physical fitness activities and nutrition lessons with academics, tutoring and character development classes. Dohn will also provide healthy meals for the students.
The goal is to improve students' health and in turn raise their grades and graduation rates.

Read More

Nic Nax

Regretfully we no longer have Jimbo Johnson as Guest Author. More details in the other blogs. He will be missed.

I Can:
If you think you’re beaten, you are,
If you think, you dare not, you don’t
If you’d like to win, but think you can’t
It is almost certain that you won’t

If you think you’ll lose, you’ve lost,
For out in the world you’ll find,
Success begins with a fellow’s will
It’s all in the state of mind.

If you think you’re outclassed, you are,
You’ve got to think high to rise,
You’ve got to be sure of yourself before
You can ever win the prize.

Life’s battles don’t always go
To the stronger or faster men:
But sooner or late the man who wins
is the man who thinks he can

Anonymous

"With or Without You" by U2

This is one of my favorite songs.  It was originally released on the iconic Joshua Tree album back in 1987.  It became U2's first American #1 hit, spending three weeks at the top of the Billboard Hot 100 chart. Still good listening.

"Volare" by Dominic Modugno

And then we have two steady dance groups that we must recognize. The first is Noelani Hernandez who has been into Salsa for years, teaching and choregraphing for diverse dance groups. Hopefully she will soon teach the Rumba using the Salsa basic step.

She just has to find the right place. I think it will eventually be in the West. She is currently teach Zumba at the Dream to Dance Studio and is also teaching Zumba in Waipio. And she has even taught Salsa at the Makaha Resort. That is really Waianae territory. Waipio may be the place to headquarter.

I even witnessed a nice time in Kapolei for a student and parents group. Spanish speaking people but never made further contact. People think it involves money and we can't blame them. It usually does.

"Besame Mucho" by Placido Domingo

Then there is our old friend Al Franz, from way back, who only gets in the big news when he has his yearly showcase. I made a small poster so that I don't have to write it all everytime. I can just copy and paste. I have spread myself so thin I cannot even do my own personal deals.

From Daze of Whine and Noises - Dancing in the Dark.

Everyone wishes they’d known every thing sooner — For that rundown feeling, try jaywalking — Vicious gossip is quite a sport, try being a good dancer instead — Love is perhaps the only glimpse we have of eternity — We are tomorrows past — Many are the varnish, few are the wood.

Creamed Tomatoes on Toast

When I was a kid, we went home for lunch. No school lunches back then. We lived in a little town called Algonac in Michigan. Dad drove us to school in the morning and again after lunch but we walked home, weather permitting of course. It was about a mile. I've often thought since: my poor mother. The entire family (including my dad) came home for lunch. She had to plan three meals a day. And she fussed, too. It wasn't just a bunch of pb and j's on the table. We had hot lunches....and some kind of fruit or pudding. I always remember stewed prunes being served with mac and cheese. Who knows why that one particular lunch stayed in my mind?

So here I am, with just me to worry about, still looking around for innovative luncheon ideas. We tend to get repetitive, don't we? Probably the time element. I even wrote a post about it a while back. But every once in a while, a friend may be coming over, or I feel like rewarding myself and I really want something special. What to make that's fast and delicious??  In the summer when tomatoes are at their best, my favorite company go-to sandwich is a tomato sandwich à la Ina Garten. I like her dressed up version. But for speed (and just for me) I take those lovely, garden-fresh red tomatoes, add some butter lettuce, real mayo and plunk it on some fresh country bread. Heaven, for sure.

Unfortunately, it's officially still winter so I'll save those two sandwiches for summer. Even when we can get lovely tomatoes this time of year, they just don't taste the same as the ones you get in the summer at the farmer's markets. Then I ran across this super recipe in Simon Hopkinson's book, Roast Chicken and Other Stories. I really love this cookbook. Last August it was listed in the top 10 cookbooks by the London Observer.  I've started reading it again, wondering how I missed this gem of a recipe the first time around. 

This dish is simple with tons of flavor. You don't have to have perfect summer tomatoes, either. I love the garlic in the cream. (And watch it, it boils over in a flash.) I used the full 1 1/2 cups of cream called for. Way too much. It was still good, but 1 cup would have been better. As it turns out, I didn't use plum tomatoes either, but bought the nicest tomatoes I could find. The dish was every bit as good as I expected. Lovely on a chilly or rainy Saturday.

Creamed Tomatoes on Toast
From Simon Hopkinson's Roast Chicken and Other Stories

Ingredients:

8 ounces heavy cream (the original recipe calls for 1 1/2 cups)
2 garlic cloves, peeled and crushed
6 ripe plum tomatoes, cut in half lengthwise and cored
Salt and pepper
12 basil or mint leaves, torn into pieces (I used basil)
4 slices of French country bread, grilled or toasted and brushed with a little olive oil

Method:
Preheat the oven to 375 degrees. Simmer the cream with the garlic and reduce by one-third. Put the tomatoes, cut-side uppermost, in an ovenproof dish and season them with salt and pepper. Strain the cream into a bowl and stir in the basil or mint. Lightly season and pour over the tomatoes.

Bake in the oven for 20 to 25 minutes or until the cream is reduced and is thick and the tops of the tomatoes are slightly blistered. Meanwhile, have ready the toast on 2 plates and spoon a few tomatoes onto each slice. Spoon some residual cream over the top. Serves 2.

Soy Romper For Your Lil' Cutie

Now, if your cutie at home is slightly older, check out this long sleeve romper with the same adorable selection of animal prints. Snaps around collar and at the crotch allows quick diaper changes. Made with soy fiber and organic cotton...incredibly soft and cute!


By BabySoy

Animal Soy Footie

This adorable Baby Soy kimono footie is so soft, and the animal illustrations are brilliant! It comes with palm wrapper that prevents babies from scratching themselves. Made with soy and organic cotton. Illustrations available include dog, elephant, zebra and fish. Sizes 0-3M and 3-6M.


By BabySoy

Tofu A La Parmigianna

I love tofu, and am crazy about Italian food. When I saw this recipe I got completed hooked. It combines the best of both worlds!


Tofu A La Parmigiana

Servings: 4 portions  

• 1/4 cup plain dry breadcrumbs
• 1 teaspoon Italian seasoning
• 1 14-ounce package firm or extra-firm water-packed tofu, rinsed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 small onion, chopped
• 8 ounces white mushrooms, thinly sliced
• 1/4 cup grated Parmesan cheese
• 3/4 cup prepared marinara sauce, preferably low-sodium
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil

Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Per serving: 262 calories; 16 g fat (5 g saturated fat, 7 g mono unsaturated fat); 13 mg cholesterol; 15 g carbohydrates; 16 g protein; 3 g fiber; 597 mg sodium; 443 mg potassium Nutrition Bonus: Calcium (40% daily value), Selenium (15% dv).

Source: EatingWell.com

Fitness expert explains ways to manage stress

With Spring Break just a few weeks away, Fake Patty's Day looming over the horizon, midterms coming up and Kansas weather teasing us with no end in sight, it's safe to say this time of year is particularly stressful for college students.
While the stress might seem difficult to handle at times, there are many ways to de-stress and also improve your health in the process.
There's a new fitness website, DailyBurn.com, that is rapidly gaining popularity with over a million users already. With iPhone apps, workout plans, meeting motivators and groups, the website provides a variety of ways to accommodate the need of any person looking to stay healthy and get in shape.
Kate Brown, community manager of DailyBurn and certified fitness trainer, was able to offer specific tips for college students to help keep fit and manage stress.
Given that the typical college student is incredibly busy, many people might say they just don't have the time to exercise. Taking into account the life of a college student, Brown said high-intensity workouts are great to do in the middle of a study break. She said they require only the use of your own body weight and help reduce stress and refocus if you're knee-deep in an intense study session.
"What you're going for is speed and to get the most bang for you buck," Brown said.
There are three particular exercises she recommended. Body squats (as many as you can do in one minute), plank pushups and the cross body chop. Brown also said taking 30 minutes out of your day to go for a jog with a workout buddy is more beneficial than you might think.

Read More

Good Thursday

Since we are not going to have the Weekly News (no interest) we do have a very good substitute in Calvin's blog in Town Dancer. He gets around and knows what is happening. Since they don't tell me, I learn too.

That was good news he wrote about Paul and Lani. I have known them for years but I hadn't seen them often since I moved to Nanakuli. Lani and I have a standing commitment, a Cha Cha Cha, and we honor it every time I see them. Just wonderful to hear about their marriage. Couldn't happen to a nicer pair of people. Congratulations to you, Paul and Lani may you both be happy, forever and a day.

"How High The Moon"

By Les Paul and Mary Ford

New Studio in Kalihi

"Be ashamed to die until you have won some victory for humanity."

Microsoft has always shrewdly leveraged their network effect and mind share advantage to maintain themselves and grow. They will continue to use this strength -- but they face many hazards. They must correctly identify the real threats early enough to fight and nullify them.

Microsoft can win many battles and still lose the war. They simply can't win all the battles and yet their relentless adversary, Linux, can lose battles indefinitely and still come back to win the war. Unfortunately for Microsoft, ‘Linux’ doesn’t need to make a profit and can’t be put out of business by the "bottom line" on an upside down balance sheet Funny I should write this. I have been having a little trouble with my Ubuntu.

"Out Of My Dreams" by Victor Silvester

Healthy Living Inspiration

Our BIG kudos to Ida Keeling. At age 95 she set a new sprinting record for her age group: 60 meters in 29.86 seconds. She first broke the record three years ago, after picking up a steady running habit at age 67. Her secret to longevity?  Eating breakfast foods for dinner and dinner foods for breakfast. Also exercising!

Source: Yahoo News

10 Food Rules Worth Following

We all know that teaching our kids to eat healthy is very important for their growth. While enforcing a diet helps, kids will only stick to a healthy diet for life if they learn to appreciate and enjoy it.
Start by explaining at their level official dietary guidelines. Also, get them involved with recipes and their preparation. Show them the ingredients and the impact in our bodies and on the Earth.
Here are 10 food rules that are worth following, and explaining to kiddos:

1. Eat mostly plants: the benefits of a plant-based diet include improved blood pressure, decreased risk of heart disease, lowered cholesterol and better weight control.
2. Eat animals that have themselves eaten well: not only we are preserving their species, but also consuming less antibiotics and other medicines indirectly.
3. Have a colored diet: the colors of many vegetables reflect the different antioxidant phytochemicals they contain.
4. Balance is key: eating junk food occasionally is ok. Compensate it as soon as you can by going back to your healthy, but always delicious, diet.
5. Healthy meals are just as delicious: use great recipes with quality ingredients, and your dish will most likely be very yummy! Plan ahead and have good ingredients in your pantry.
6. Whole grains, always: whole grains are just as good in terms of taste, but so much richer in quality. Seriously, the benefits of adding the vitamins and fiber to your diet are incomparable.
7. Avoid processed foods: cooking a meal, or eating a fruit or dairy is just as easy, with huge benefits. At least try it! You will be surprised by how easy it can be.
8. Appreciate quality taste: don't fall for sugar, salt and fat as tasty ingredients. Don't underestimate the magic flavor of herbs, honey, garlic, extra virgin olive oil, black pepper, and other simple organic ingredients.
9. Eat less of these: sodium, saturated fat, trans fat; added sugars and refined grains.That simple!
10. Simplify: if meeting dietary guidelines feels overwhelming, find ways to make things a little easier on yourself. Take a few shortcuts by adding chopped fresh and frozen fruits and vegetables and low-fat dairy products to your shopping cart.

Sources: Michael Pollan books, eatingwell.com, healthy.gov

Seniors face unique oral health challenges

The fact we're living longer and keeping our natural teeth longer is making seniors' oral health increasingly complex, says Dr. Mary McNally, an associate professor of dentistry at Dalhousie University.
"The situation has changed from even a generation ago," she says.
"Then, the profile would be quite different in longterm care. Now, many of the people have much higher needs. As well as living longer, the data show that they are frailer and more of them have dementia."
Canadians' life expectancy is now an average of 80.7 years, compared to 78.4 a decade earlier, and the population balance is changing, according to Statistics Canada. In 1996, there were 3.5 million seniors in Canada. By 2021, the number is expected to almost double to 6.9 million.
Many members of this older generation are likely to have more or all of their natural teeth.
"We really have improved our oral health in the last 40 years," says Dr. Peter Cooney, the chief dental officer for Canada, citing the most recent Canadian Health Measures Survey.
"People are keeping their teeth much more. Only about six per cent of the Canadian population has full dentures."
The increase in the number retaining their teeth complicates the work of care providers, adds McNally.
"All of a sudden, the care sector has inherited people with lots of teeth, when, a generation ago, they would have had their teeth in a glass by the bed. Trying to brush someone else's teeth is not easy, especially people with dementia."
Phil Hughes, former president of the retired teachers organization of Nova Scotia and former chair of the Group of IX Nova Scotia Seniors' Organizations, says he is "very concerned with all aspects of senior oral health, in particular, the barriers faced by seniors."
He cites a long list of issues ranging from the cost of care, the lack of dental insurance or public dental programs to living in rural areas without easy access to a dental office, fear of dental visits and disease and disability "that makes brushing or flossing extremely challenging."

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Fun and Delicious Peppers with Quinoa: Kids Will Love Them

I love quinoa, not only for its tremendous nutritional value, but also because of its delicious taste and texture. Luckily my kids learned to love it too! This recipe is fun for kids, and quite delicious. They will get hooked to the cool visual and taste. Customize it to your family's taste by substituting some ingredients. For a richer meal, add ground chicken, previously cooked with garlic.

Quinoa Stuffed Peppers

Servings: 2 portions

• 2 Poblano or bell peppers
• 1/2 cup of quinoa (red or white)
• 1/3 cup butternut squash, diced into 1/4 inch pieces
• 4 grape tomatoes, minced
• 3/4 cup part skim grated mozzarella
• 1/2 tsp. sal

Roast the peppers and the squash on a sheet pan for 7-10 minutes at 450 degrees, turning once during cooking time. When the peppers are cooked through place in a zip top bag and let steam for 10 minutes. Then, gently peel the outer skin of the peppers and set aside. Also set aside the squash in a separate container.
Cook quinoa exactly as you cook rice (boil a cup of water, then add salt and the quinoa and let it simmer until the water is absorbed).
In a large mixing bowl combine the cooked quinoa, cheese, tomatoes, butternut squash, salt and pepper.
Cut a long slit through the length of the pepper and remove seeds.
Stuff the quinoa mixture into each pepper, pressing down to make room for more stuffing.
Bake for 20 minutes at 350 degrees, or until the cheese melts thoroughly.
Serve over your favorite tomato sauce.

Source: Based on recipe from Eat Drink Better

Building Words!

Letter blocks are one of the most attractive toys for babies and toddlers. Easy to understand, they can pile them up, put words together, and construct imaginary buildings!
These blocks are made from environmentally friendly rubber wood and non-toxic paints. They come with a wide variety of letters, colors and pictures on all sides. The textured surface allow kids to touch and feel letter shapes. A fabric bag is provided for storage.

By Wonderworld

The Omnivore's Dilemma for Kids

In this version of The Omnivore's Dilemma for kids, Michael Pollan explains complicated food industry issues clearly, offering compelling evidence of the environmental damage done by what he calls the industrial meal, and urges readers not to look away from animal-welfare issues. Great book with very positive reviews.

By Michael Pollan

Health and Fitness Facts

Health and Fitness – Many people these days have been very obsessed on how they look. Easy as it may seem but little did we know that having a healthy and fit body will be very hard to achieve.
You have to deal with a lot of patience. Especially in a world full of stressors and workloads it could not get any easier to reach the goal of being healthy and fit. First you must be cautious on what you are eating and drinking.
You have to abate the fats, calories and carbohydrates. But not to the extent that you will not eat or drink any of them just lessen. You also have to exercise and get enough rest to gain both.
Health and Fitness come together, in order to be healthy you have to be physically fit. It is not merely about being free from injury or sickness it is a thoroughgoing of being physically, mentally and having a very good welfare.
Fitness is about getting enough nourishment and adequate exercise. Remember too much or too little of something is not good. Moderation is the key to all of these.
After all the efforts for having a healthy and fit body it will all pay off just as long as you don’t cheat and must continue to live a stress free life you will be able to get what you really want . Just keep in mind the famous quotation, “No Pain, No Gain.”

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Top Food Label Lies

The Daily Green publication came up with a list of top "nutritional lies" in food labels. Check out this summary on how to recognize them:

1. Made with Whole Grains
Many times unbleached wheat flour is the main ingredient, and whole wheat flour is the third on the list, "indicating that the product contains relatively little," according to the Center for Science in the Public Interest. Some products that trumpet their whole grain credentials use caramel to mimic the brown color that results from the use of whole grains.

2. Ingredient Lists
Just add up all the sugars that go by different names: sugar, corn syrup, high-fructose corn syrup and white grape juice concentrate. Boom! A sugar explosion.
Which can of diced tomatoes is 60% tomato and 40% water, and which is 70% tomato? How much fruit is actually in that fruity-looking "health" bar? Right now, there's no way to know .

3. Serving Size
A 20 oz. soda fits easily in your hand, fits easily in your car's cup holder and might even come free with a sandwich at the local deli. But even if a reasonable person might perceive that bottle as a single-serving delivery system, there are 2.5 official servings in there, meaning 100 calories per "serving" ... but 240 calories per bottle. Very trick...

4. Omega 3
Everyone knows Omega-3 fatty acids are healthy, but that doesn't mean every product emblazoned with the word is a healthy source of it. The FDA allows certain foods that are rich in two of the Omega-3 fatty acids to advertise that they can reduce the risk of coronary heart disease, but only if they're also low in saturated fats or other risk factors.

5. Made with Real Fruit
Case-in-point: Gerber Fruit Juice Treats for Preschoolers. Its package blooming with pictures of ripe oranges, raspberries, cherries, peaches, grapes and pineapple, its only fruit-like ingredient is fruit juice concentrate, which the Dietary Guidelines for Americans considers just another form of sugar. Similarly, Betty Crocker "Strawberry Splash Fruit Gushers" say they're made with real fruit, but the only thing approximating fruit is pear concentrate (sugar) with Red No. 40 for "strawberry" color.
Bottom line: If you want real fruit, buy real fruit. If you want candy, buy candy.

6. Zero Trans Fat

While some companies reformulated their products to reduce the use of risky fats, many just replaced trans fats with saturated fats. These reformulated foods are basically just as bad, but they scream one truth: "0 trans fats!" to obscure another: "still bad for your heart!"

7. Free Range Eggs

The government doesn't regulate the use of the phrase "free range" or "cage free" on eggs. Legally speaking, it's meaningless, according to Consumer Reports' Eco Label Decoder.
The Department of Agriculture does have rules for use of the term on poultry. It means chickens must be granted the luxury of exactly five minutes of "access" to the outdoors everyday.

8. Fiber
Fibers advertised in many foods are mainly "purified powders" called inulin, polydextrose and maltodextrin, according to the Center for Science in the Public Interest. For the real thing, look for foods like whole grains, vegetables, fruits and beans.

Source: The Daily Green

Shrimp Chili Cornbread Casserole

Cooking healthy shouldn't take longer, actually it should be simple and easy. Casseroles are cooked in the oven, meaning easy to make, and most always incredibly delicious. Check out this one with shrimp, chili and cornbread.

Shrimp Chili Cornbread Casserole

Servings: 12 portions

• 2 teaspoons canola oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4 cloves garlic, minced
• 3 medium zucchini, diced (about 5 cups)
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 14-ounce cans no-salt-added diced tomatoes
• 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
• 1/2 cup chopped fresh cilantro

Cornnbread topping:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup nonfat milk
• 1/4 cup canola oil
• 1 large egg
• 1 tablespoon honey

• 
  

To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.
Preheat oven to 350°F.
To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.

Per serving: 225 calories; 8 g fat (1 g sat, 4 g mono); 104 mg cholesterol; 24 g carbohydrates; 15 g protein; 3 g fiber; 522 mg sodium; 222 mg potassium.

Source: Eating Well

Spring Pleasures

You'll never guess what made its initial appearance in my market last weekend. Rhubarb. Yup. It's here. And bright red, which of course means hothouse rhubarb and that's fine with me 'cause I love that deep red color. Over the years, I've droned on ad nauseam about my love for rhubarb, so I hope you're as crazy about it as I am....I've got quite a few recipes to try this spring. (Is it spring where you are yet?) Last spring I made my mother's famous rhubarb pie (pure rhubarb and nothing but) and saved the post in drafts so I'll definitely post that this year. And a crumble. And muffins and maybe even a cobbler. Get ready, my friends, lemon is going to take a back seat for a bit; divine rhubarb is in my kitchen.

I had to begin with this recipe. The color is just so gorgeous and once you make the rhubarb curd, it'll lead to some other lovely recipes. Think about it....rhubarb curd. The mind boggles with ideas. We're all so used to seeing lemon curd, but this is the first time I've ever made a rhubarb curd. It's delicious! It was all I could do to keep from eating it by the spoonful before I made the bars. The cookie crust balances out this bar perfectly. If you have leftover curd, mix it with yogurt over fruit. Top your next custard or pudding with it. How about serving it with panna cotta? I might try that one next.

So enjoy, my friends. Save this recipe for summer or if hothouse rhubarb is already  in your market, make something.....anything....it will make you think spring has sprung!

Bench notes:  I really think a slightly thinner cookie crust is a better idea, so next time I'll go with a larger baking dish. You need to adjust your baking time as a result. Keep a close eye on it. 

And, I like a little more rhubarb with my bar. 1/4 inch was just not enough. (But I did use a tad too much in this batch.) Again, you'll have to adjust your cooking time.

Rhubarb Bars
From Lara  Ferroni, Food Travel Life

Ingredients for rhubarb curd: 

400 grams rhubarb (about 10 to 15 stalks)

1/3 cup sugar

6 egg yolks

3/4 cup sugar  

a pinch of salt

1 teaspoon lemon zest (optional)

50 grams (3 1/2 tablespoons) unsalted butter, cut into chunks

Ingredients for the crust:
4 ounces butter, room temperature

1 cup (136 grams) all-purpose flour

1/4 cup sugar

a pinch of salt

about 1/2 of the Rhubarb curd recipe from above

Powdered sugar for dusting (optional)

Method for the curd:

Wash and chop rhubarb into 1/2 inch chunks. There is no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup of sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and cook over low heat until you can no longer see whole pieces. Turn off the heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but it isn’t necessary).

In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar and salt. Whisk until well combined and warm. Add about 1 cup of the stewed rhubarb and the lemon zest. Keep stirring until the mixture is warm again. Check for taste and add more of the pureed rhubarb until you get the desired flavor and color. Remove from heat and stir in the butter chunks.

If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.

This recipe makes more curd than you’ll need for the Rhubarb Bars.

Method for the bars:

Preheat the oven to 350.

Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms. It’s kind of magic.

Take the dough and press it into a 9" x 5" baking dish (see bench notes). Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. While the dough is baking, finish preparing the curd.

Pour the enough curd onto the crust to make a layer around 1/4 inch thick (see bench notes), and bake for another 10 minutes, until the curd has set. Cool to room temperature. Refrigerate if desired (it’s easier to slice when chilled, but not necessary). Dust with powdered sugar before slicing if you’d like.

senior fitness – for body and mind

There are some things you are never too old to do. Learning new tricks, falling in love, and keeping in shape.
According to research, the most important thing on that list for seniors is staying in shape.
"There is new evidence that senior citizens can preserve the size of their brain and memory into old age by walking regularly at least 6 miles per week," a recent study supported by the National Institute on Aging states.
So it appears, staying in shape for seniors can make learning new tricks easier and make falling in love something they can remember.
"Brain size shrinks in late adulthood, which can cause memory problems," said study author Kirk I. Erickson in "Senior Journal."
In his study, Erickson recorded the number of blocks walked per week in 299 dementia-free people with an average age of 78. The study found that people who walked at least 6 to 9 miles per week, had greater gray matter volume than people who don't walk as much and less problems with memory loss and dementia.
As often as weather permits, Bud Gott, 86, of Corning, walks the length of the town, from his home to the post office and back everyday.
A veteran of Iwo Jima, Gott said the activity has kept him in shape and has become a welcome habit.
Got also continues to do his own yard work which includes mowing his large lawn with a push mower.
Meredith Allen, athletic trainer and physical therapy assistant at Physical Therapy and Wellness Center in Corning, says staying fit is important for seniors.
"Physical fitness is important for the aging adult in helping prevent injuries," said Allen. "Walking and light resistive weight training can also help with joint discomfort and muscle fatigue."
A study published in the "Journal of the American Medical Associations" found physical activity of at least 150 minutes per week can lower the risks of chronic diseases and help ward off obesity. That is 30 minutes a day, five days a week, or 50 minutes three times a week.

Music Copy

Several years back I tried using the old Windows computer, to copy music discs and it was a disaster. I just said the hell with it, some other time. Now things are a little different with my Ubuntu Operating System on my computer.

"The world of dance is moved along, not only by the mighty

pushes of its top people, but also by the aggregate of tiny

pushes of each honest and sincere dancer."

I was able to get into the disc and see the files. (tracks) And then I succeeded in copying the files (tracks) to my computer. From there I was able to play them and used my cheap computer speakers. Still it was not bad.

I was able to copy several discs onto a flash drive and able to stick it into my laptop while I am working on my other stuff. With earphones I did not have to bother any one on the bus coming back from town. And it can eliminate drinking on the way home from town. Though I hear that the "bottom line" people are thinking of making that illegal. Not the drinking, the copying of music on the flash drive.

Then came the mistake. The next day, I inserted a disc in the drive and it gave me a choice of the Rhythm box and Brasero. I chose Brasero. It gave me notice that it would copy to the computer, eject the original and then I could insert a blank disc into the CD drive. Then I would have a choice of one or several copies. Wow, I copied, six copies, and they all played on my boom box. The most amazing thing I have ever seen. This is apparently illegal, though I do not intend to sell any copies.

I have since investigated and found that there may be 10 billion illegal copies being made daily throughout the world. The musicians are not asking for the money, its the bean counters, the bottom line people.

Since they are in effect only renting you the music and I hear they may even go farther. One hundred dollar deposit for every disk and it will record how many times you play it. You have to take it back periodically and pay the fee based on how many times you played it.

Now I have Googled and am finding out how to play my cassette tapes into the computer using Audacity, then I will be able to copy them to disc too. Then I can just give away all the cassette tapes that I have. I will have to check on the legality of this. It may be illegal to give the cassettes away. Remember the good old days?

Meanwhile I ordered, some discs, disc cases and a new deluxe speaker set for my computer. The music on my new speaker is just beautiful. Old original speakers cost about $10. I got a new set for $30. I can imagine the sound on some $60 speakers. I have to ask around and get info from the DJs.

I was just informed by Marie that there will be no Ilikai on Wednesday. I will have to change my plans. Tuesday after a hectic day in town, I plan to stay home. Maybe on Wednesday I can go to the Visorias at the Waipahu District Park.

"Enjoy the most elegant contact sport played today, and

take dancing seriously, but dance with a light heart.”

Kiddos' Veggies Basket

The Wooden Veggie Basket is packaged in a wooden crate with six pieces of colorful vegetables: Tomato, Cucumber, Carrot, Mushroom and Onion. It also comes with a wooden knife to "cut" the vegetables in half. It helps kids recognize shapes, colors and a wide variety of vegetables. Made from environmentally friendly rubber wood and non-toxic paints, dyes and lacquers and formaldehyde free glue.

By Wonderworld

Purely Elizabeth Eco-Giveaway: Yummm!

We are so excited to announce our new Purely Elizabeth Eco-Giveaway! Kids and adults love cookies and muffins, but finding healthy versions is almost impossible! Purely Elizabeth products are one of the purest mixes in the market: gluten free, vegan and free of refined sugars. They contain nutrient rich flours, superfood seeds, and organic ingredients. What's more, they are easy to make and very delicious!!

We are giving away 2 sets of the Cookie Monster Samplers, a US$40 value. Each eco-friendly gift box includes:

• chocolate chip cookie mix 
• oatmeal raisin cookie mix
• oatmeal cherry chocolate chip cookie mix
• 4oz bottle of Nielsen Massey Madagascar Bourbon Vanilla

How to Participate (so easy!): 

Become fan (a.k.a. "Like") of EcoLogical Mom on Facebook. That's it!  Winners will be announced on February 28 and March 4, 2010.

Click here to become fan of Eco.Logical.Mom  

Good luck!

Winners will be chosen at random.
 "Cookie Monster Samplers" are provided by Purely Elizabeth.

Local health clinics desperate for financial savior

Palm Beach County health leaders are searching for a white knight after Gov. Rick Scott zeroed out clinic care from his proposed budget for the Florida Department of Health.
So far, no rescuers are stepping forward.
The state manages seven clinics that serve vulnerable people in Palm Beach County: the uninsured, the homeless, migrant workers, those on Medicaid, those lacking a doctor.
The clinics care for pregnant women, people with HIV/AIDS, patients with chronic diseases such as diabetes, people with infectious diseases - anyone with nonemergency medical needs.
The health department saw about 67,000 clients last year from Pahokee to Delray Beach, and if the state agency pulls its $5 million contribution, the entire $30 million program risks closure or dramatic shrinkage, warned Dr. Claude Earl Fox, who heads the Florida Public Health Institute in Lake Worth.
"If the health department gets out of primary care, which it looks like it may, you are talking about 40,000 to 60,000 patients who are going to have nowhere to go," Fox said. "I am not sure the capacity exists elsewhere to handle those patients."
Fox raised the specter of hospitals routinely seeing women showing up in the ER to give birth who have never visited a doctor, kids with ruptured eardrums from untreated infections and diabetics in comas from lack of insulin.
"This is something that could affect a lot of people in a very adverse fashion," Fox said.