This delicious rice recipe is great on its own, but I love to use it as a filling for stuffed peppers. You can use green, red, yellow, or orange bell peppers – the sweeter ones provide the best flavor contrast to the spicy and savory rice. The recipe comes from my wellness coordinator, Gayle Lange.…
This simple dish is delicious, quick, and loaded with healthy carbs. I like to grate the zucchini in a food processor; It’s hardly noticeable by children or picky eaters, but it adds substance and packs a nutritional punch in this tasty recipe. However, for those of you who like your squash to have more of…
This delicious dish is relatively quick, and uses peanut butter (use the natural kind with no sugar for the healthiest, best tasting option) to make the sauce. You can use almost any vegetables that you like, or whatever you happen to have on hand. Ingredients 8 ounces pasta, cooked 1/2 bunch broccoli, cut into florets…
Adapted from a recipe by Martha Stewart This flavorful seasonal dish combines delicious roasted squash and a variety of fresh spices. Serves 4-6. Ingredients • 2 pounds squash, such as sugar pumpkin, butternut, calabaza • Coarse salt and freshly ground pepper • 2 cloves garlic, minced • 1/2 teaspoon crushed red pepper flakes • 1…
What does it take to lose those inches and feel lighter? Over the years we’ve all read the books and tried the diets: the Zone, Body for Life, the South Beach Diet, and on and on the list goes. The weight comes off and the weight comes back on. We’ve counted calories, carbs, and glycemic…
In This Issue: 1) Produce Doesn’t Poop 2) Losing the Inches 3) Exercise Series: Part Two 4) Spicy Squash Pasta 5) Stuffed Peppers with Green Rice Here’s to your health, Dr. Mitra Ray
Creamy cannellini beans combine well with fresh vegetables and pasta in this delicious, easy-to-prepare main dish. It also tastes great cold, and can be accompanied by other vegetables or olives, and works well as a pasta salad. Serves 4-6 1 pound whole-grain penne pasta (or other pasta of your choice) 2 large cloves garlic, sliced…
Adapted from a recipe in Cooking Light Magazine. Serves 6 This slow-cooker recipe is hearty, with a rich, spicy flavor. It’s excellent served over quinoa, whole-wheat couscous, or brown rice. As with many slow-cooker recipes, this can be turned on in the morning before you leave for the day, and you’ll return home to a…
The first article in my series on exercise (September 2009 Newsletter) focused on the nutritional needs of people who exercise. Contrary to current recommendations on exercise, weight loss, and diet, I urge people to avoid any strenuous physical activities unless the resulting increase in free radical damage, or exercise-induced oxidative stress, is being offset by…
In This Issue: 1) Longevity Study 2) Exercise Part Three 3) The Magical Fruit 4) African Stew with Red Beans 5) Florentine Pasta with White Beans Dear Reader: Here in the Pacific Northwest we are suddenly enjoying unseasonably warm weather for this time of year, and I’m taking advantage of the sun by going outside…
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