Food and Health, recipe

Fresh Or Frozen?

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No fresh blueberries in the produce section? – No problem – Frozen fruits and vegtables are probably as good for you.

Fruits and vegtables are good for you whether they’re frozen or fresh – even canned vegtables are a good source of nutrition – but they can have alot of added salt or sugar.

Most studies show little nutritional differences between frozen and fresh vegtables.  Take blueberries, vitamin C & K , manganese and anthocyanins – the antioxidant that gives them their blue color – aren’t distroyed by freezing.  So go ahead – when you can’t get your favorite fruit or veggies in the produce aisle – head over to the frozen section.  It is so much healthier filling up on fruits and veggies than on white rice, pastas and french fries.
www.arthritistoday.com

Here is a Super Simple Sorbet Recipe from my new favorite guy: Mark Bittman www.cookingchanneltv.com

1 lb frozen strawberries or other fruit – 1/2 Cup yogurt – 1/4 Cup sugar (more or less)
Put all of the above in a food processor – with a couple tablespoons of water. Process – scape down the sides of bowl as needed. don’t over process or it will melt – Serve immediately or freeze for later.  This is just so good!

Eating a cup of berries – fresh or frozen – at least 3 times a week can help you prevent memory loss and fight weight gain
 

Move over Bobby Flay
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recipe

Father’s Day Steak and Grill

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This Father’s Day I will be doing the grilling…I’ll let him take the day off…HAPPY FATHER”S DAY!!

Ingredients

  • 1/3 cup extra-virgin olive oil, plus more for grill
  • 2 sprigs rosemary
  • 5 garlic cloves, thinly sliced
  • 1 1/4 pounds hanger steak
  • Coarse salt and ground pepper
  • 1 medium eggplant, cut into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 1 yellow squash, cut into 1/4-inch-thick slices
  • 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
  • 1 bunch scallions
  • 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons honey

Directions

  1. Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
  2. Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
  3. In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

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