Dana Jacobi revives a Lemon Drops cookie from a 1952 blender cookbook for Labor Day, cutting the fat and substituting whole wheat pastry flour. She advises unsalted butter, dough dropped in 3/4-inch buttons, and rotating the pans partway through.
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Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Cooking
Healthy Recipes:Crunchy Zucchini and Potato Cakes
AICR's recipe pairs zucchini with russet potatoes, garlic, onion, rosemary, bread crumbs, egg and Parmesan, and adds notes on choosing and storing potatoes: keep them dry and dark, and never wash or refrigerate them before use.
Dining
Lyme/Autism Group Blasts Genetically Modified Foods as Dangerous
The Lyme Induced Autism Foundation's new position paper urges doctors to prescribe non-GMO diets and asks people with autism, Lyme disease and related conditions to avoid genetically modified foods. It also calls for a moratorium on GM foods and research into their role in disease.
Cooking
Healthy Recipes:Baked Summer Fruit
A baked dessert of mixed stone fruit and halved cherries under an oat, almond and brown sugar topping seasoned with nutmeg and cinnamon. Makes 8 servings at 180 calories each; frozen pitted fruit can stand in to cut prep time.
Dining
Fewer Calories Promise Greater Benefits
Following up on the rhesus monkey calorie restriction study, this piece argues most diets work simply by cutting calories, and reports Salk Institute findings in Nature that roundworms lacking one of two key enzymes gained no lifespan benefit from a restricted diet.
Dining
More Fruits & Veggies: Talk But No Action
Karen Collins reports that among Americans aged 40 to 74, the share meeting the five-a-day minimum for fruits and vegetables fell from 42 percent in the 1988-1994 NHANES to 26 percent in 2001-2006, while telephone surveys found essentially no change over 15 years.
Cooking
Healthy Recipes:Turn Ripe Tomatoes into Bruschetta
Dana Jacobi explains that bruschetta is a grilled slice of crusty rustic bread rubbed with garlic and drizzled with oil, distinct from crostini, which may be toasted or pan-fried and carry more refined toppings. She recommends chopping your own tomatoes, garlic and basil instead of buying a topping.
Cooking
Healthy Recipes: St. Tropez Ratatouille
AICR's version of the French classic pairs eggplant and zucchini for texture, fiber, potassium, magnesium and vitamins A and C. Mashed anchovy adds depth, thyme brings a lemony-mint note and a little cayenne adds zest; the recipe invites variations.
Cooking
Healthy Recipes: Scots Oatcakes
Dana Jacobi uses Scottish oatcakes to teach baking fats: solid butter and shortening trap air and hold a cookie's shape, oils coat flour proteins for a tender crumb, and new palm-oil shortening sticks skip hydrogenation and its trans fats.
Cooking
Healthy Recipes: Thai Fried Rice with Vegetables
This fried rice swaps white rice for brown and wild rice, keeping the bran and germ, and seasons crisp vegetables with garlic, lime, honey, basil, mint and hot sauce. Peanuts supply the flavor that completes the Thai taste.
Dining
Campbell's lowers salt in tomato soup
Campbell's reformulated its 1897 tomato soup with sea salt, cutting sodium 32 percent to 480 mg a serving from 710. That is still about 21 percent of the suggested daily allowance per bowl; CDC says most Americans eat twice the recommended amount of salt.
Cooking
Healthy Recipes:Italian Style Tuna Pasta
Whole-wheat spirals, cannellini beans and canned light tuna cook with onion, garlic, fresh and sun-dried tomatoes and capers to make six low-calorie, fiber-rich servings. Tuna supplies omega-3 fats that have been shown to reduce inflammation.
Cooking
Healthy Recipes:Delicious Summer Chili
A light, broth-based summer chili with ground chicken breast, corn, black beans, red bell pepper and green chiles, simmered about 25 minutes and finished with cilantro. Five servings; the black beans supply B vitamins, potassium, iron, magnesium and fiber.
Cooking
Healthy Recipes:Lemon Dijon Salmon
Whisk Dijon mustard, olive oil, lemon juice and salt, spread it over four salmon fillets and bake at 425 degrees for 8 to 10 minutes, then finish with fresh dill. Four servings at 220 calories each. From AICR.
Cooking
Roasted Vegetable Pita Pizza
A Greek-style pizza built on whole-wheat pita, topped with roasted tomato, fennel, red onion, yellow pepper, zucchini and garlic plus crumbled reduced-fat feta, with a note that vegetable-rich diets may lower risk for certain cancers.
Cooking
Healthy Recipes:Broiled Portobello Mushrooms
A vegetarian recipe: portobello mushrooms marinated in broth, olive oil, balsamic vinegar, garlic, thyme, oregano and sage, then broiled six to eight minutes. Four servings at 80 calories each.
Cooking
Blueberry Marinade with Tarragon and Ginger
A recipe from the AICR test kitchen: blueberries, balsamic vinegar, olive oil, honey, tarragon, ginger, garlic and black pepper pureed into a one-cup marinade for poultry or fish, at 25 calories per tablespoon.
Cooking
Grill Smart This Season
AICR says what you grill matters more than how you grill it: evidence strongly links diets high in red and processed meat to colorectal cancer, so it advises capping cooked red meat at 18 ounces a week and avoiding processed meat. Evidence on HCAs is limited but suggestive.
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