A California Avocado Commission release marking peak season, noting that about 6,000 California farmers grow 90 percent of the US crop. It profiles the Abbotts of Carpinteria, who hand-pick their fruit, use compost and fish oils, and run the ranch on solar power.
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Page 58 of 59
Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Cooking
Meringue Tartlets with Pears
Egg-white meringues baked an hour and left overnight in a closed oven, topped with pears poached in orange juice and finished with shaved dark chocolate. Eight servings at 117 calories and 2 g fat each.
Cooking
Healthy Recipes: Ribbon Tea Sandwiches
A layered tea sandwich recipe alternating albacore tuna and egg salad with paper-thin cucumber between whole-wheat and white bread, at about 250 calories per serving. Wrap in wax paper and refrigerate before serving.
Cooking
Healthy Recipes: Honeydew-Kiwi Smoothies
A smoothie of frozen honeydew, kiwi, lime juice and agave nectar, offered as an alternative to handing kids a sports drink or soda. Makes two servings at 120 calories, and is an excellent source of vitamin C and potassium.
Cooking
Healthy Recipes: Mixed-Vegetable Pasta Salad
A whole-wheat pasta salad tossed with garlic, tomatoes, mushrooms, peppers and shredded zucchini, skipping the usual white-flour pasta, full-fat mayonnaise and heaped salt. It makes 14 servings at about 140 calories each and supplies fiber, B and C vitamins and beta-carotene.
Dining
Organic Wines, Vintage 3000 B.C.
Residues in wine jars from the tomb of the Egyptian pharaoh Scorpion I, dated to about 3100 B.C., held herbs and tree resins that researchers say may be the earliest known medicinal wine, pushing the use of resin as a wine preservative back some 1,500 years.
Cooking
Healthy Recipes: National Barbecue Month -Tofu Kabobs
AICR marks National Barbecue Month with baked tofu and bell pepper kabobs marinated overnight in mustard, vinegar, coriander and soy. The write-up offers tofu as a low-saturated-fat alternative to red meat. Four servings at 220 calories each.
Cooking
Palm oil not a healthy substitute for trans fats
Fifteen adults aged 50 or older with moderately high LDL each ate four 35-day test diets. Palm oil raised LDL cholesterol and apolipoprotein B about as much as partially hydrogenated soybean oil did, suggesting palm oil makes a poor substitute for trans fat.
Cooking
This light summery salad offers a taste of the Mediterranean
A summer salad of orzo and chickpeas with tomatoes, basil, lemon and a touch of honey, plus notes on orzo's popularity around the Mediterranean and on chickpeas, harvested as early as 7500 BC and supplying fibre, calcium, folate, iron, magnesium and zinc.
Dining
Breakfast cereals vs. donuts and ice cream
Two consumer surveys found many breakfast cereals carry as much sugar as a glazed donut. Britain's Which? reported 31 of the 100 most popular cereals held more than four teaspoons of sugar per serving, and Consumer Reports rated 23 of the top 27 children's cereals only good or fair for nutrition.
Cooking
Edamame and Orange Salad
A spring salad of boiled shelled edamame with radishes, cucumber, red pepper, scallions and orange segments, dressed with rice vinegar, soy sauce, canola oil and orange juice and topped with cilantro. Makes 4 servings at 127 calories each.
Cooking
This pasta salad marries East and West
The writer explains why Italian semolina pasta, higher in gluten and coarser than softer Asian noodles, turns doughy when served cold, then builds a bow-tie pasta salad on Sichuan seasoning: ginger, garlic and Sichuan peppercorns, with generous black pepper as a workable stand-in.
Cooking
Bring on Spring Cleaning Buttermilk Bread
A quick loaf of whole-wheat flour, cornmeal, buttermilk, honey and fresh herbs, baked 45 to 50 minutes for about 12 slices at 129 calories each. AICR notes research tying whole grain diets to lower risk of colorectal and some other cancers.
Cooking
Transition from winter to spring with this flavorful soup
A spring soup of onions, potatoes, chickpeas and spinach, with notes on picking firm, dry onions with shiny skins and avoiding dark spots, and a reminder that the skin holds about half the potato's fiber while most nutrients sit in the flesh.
Cooking
Health-e-Recipes: Halibut with citrus and garlic
Halibut, a cold-water fish, supplies omega-3 fats known for heart benefits and now being studied for possible cancer protection. The recipe bakes fillets in foil packets with orange zest, garlic, lemon juice, zucchini, red onion and basil. 137 calories per serving.
Cooking
Healthy Recipes: Go Global with Asparagus
A recipe pairing spring asparagus with Asian flavours: steam thin stalks and scallions, then toss them with a warm dressing of ginger, chicken broth, rice vinegar, soy sauce, pepper and lemon juice. Makes four servings at 86 calories each.
Cooking
Recipe: Give Watercress a Try
A cook's case for watercress, a cruciferous vegetable and rich source of beta-carotene, with notes on pepper cress and upland cress, ideas for salads and grilled steak, and a dairy-free chilled watercress soup served icy cold.
Cooking
Recipe: Enjoy Pie for Dinner
A vegetable pie you can build from whatever fresh produce is on hand — squash, carrots, mushrooms, peppers — seasoned with marjoram and topped with Gruyere. The piece also makes the case for grape seed oil, which is low in saturated fat and holds up to high heat.
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