"Fuel your body...Delight your senses"
Stephanie Brina-Herres, MS, RD, CDN
- Mar
30
2014
Pakistani cuisine which will dazzle your senses is being featured in this next two-part blog series during March 2014. This Part 1 includes details about a number of the wonderful nuances of some of the better known cultural dishes and spices that help to bring out the distinctive flavors of Pakistani cuisine. Part 2 focuses on a glimpse of a typical Pakistani cultural dietary pattern.Earlier this month, we introduced our Guest Author for 2014 National Nutrition Month (NNM), Pakistani Registered Dietitian, Teba Abdul Lateef, who recently accepted a college lecturer position in Karachi.
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- Mar
9
2013
It’s March once again and National Nutrition Month (NNM) is here!National Nutrition Month helps remind us of the unmistakable link between food, nutrition and health. You can find out more by visiting this year’s NNM site.
In honor of the 40th anniversary of National Nutrition Month, we’d like to share 10 categories of tips with you.
Won’t you join us in making this the best celebration ever of NNM?!
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- Jul
10
2012
Tomatoes qualify as a very popular non-starchy “vegetable” (even if they are botanically a “fruit” per se) based on per capita consumption in the USA, second only to potatoes.Year 2005 data from USDA noted tomato consumption from various sources, including primarily canned & frozen, as well as some fresh, to be close to 100# of farm weight/per person/per year.
The next closest non-starchy vegetable category item, carrots, was noted to have consumption levels at just above 10# of farm weight/per person/per yr.
(Different Tomatoes 2 graphic courtesy of salsachica at rgbstock.com)
What contributes to the wild popularity of tomato products?
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- May
3
2012
Fame.It influences people, whether members of the public are willing to admit that or not. Fame allows others to get their message out and have the opportunity for it to possibly be heard.
RDs have been trying to convince people for decades that taking “small steps” when it comes to eating real food and changing food buying, storage, preparation and eating patterns do matter–that they can really make a HUGE collective difference in people’s lives when all those small steps are added together. Yet many people have simply either ignored/tuned out the RDs in far too many instances, or have not felt strongly enough influenced to give the approach a solid effort and learn how success breeds success.
(Spices photo courtesy of Assiewin via rgbstock.com and a reminder that appropriately using vibrantly colored and flavored herbs & spices can often contribute in 10 minutes or less to the flavor of so many food items when cooking real food).
Well, now some “celebrity chefs” are using their FAME to say some of the same things RDs have said for decades, and who knows, maybe now some more members of the public will listen?!
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- May
1
2012
Warmer weather usually means more rain storms and thus the potential for more rainbows as well.Virtually all of us should be aiming to consume a “Rainbow of Color” from nature’s color wheel when it comes to fruits & veggies.
There are many health benefits associated with the colors of the rainbow nature so graciously provides, and particularly for those discussing prostate cancer prevention, incidence & progression, treatment, and survivorship as noted in the 4 part series we started late last month and will be continuing with this month.
Beyond their beneficial vitamin content, consider the rich antioxidant & anti-inflammatory content of some deeply colored fruits & vegetables.
How familiar are you with nature’s rainbow of fruits & veggies when it comes to matters of prostate cancer and actually overall health for anyone?
(Photo of basket of organic vegetables courtesy of Dahlia via rgbstock.com).
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- Mar
19
2012
Remember that March is National Nutrition Month (NNM) and eating more vegetables, whole grains, and healthier fat choices is part of how to best celebrate it.Today’s blog will focus on a vegetarian dish that many people might enjoy having.
It contains tips on developing flavor in 10 Minutes-or-Less using a fun barley recipe that comes from an Executive Chef who originally hails from Switzerland, but has lived and worked in many parts of the globe in his career to date.This Executive Chef’s blog site, as he puts it, is “All about gourmet food, country food, recipes and travel. Having fun cooking with some facts about products and techniques.” He really is a Country Gourmet Traveler!
NNM “Widget” (aka image code) courtesy of the Academy of Nutrition and Dietetics.
Barley image courtesy of Skorpio on Wikia.
See chef’s blog site for actual recipe images. Food Styling and photography ©2012 by Walter Butti, used with his permission.Read on for the details of a recipe he kindly developed after receiving our request for his insight, as it includes a number of great tips for developing flavor in a short amount of time.
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- Mar
14
2012What better day than today to add some fresh herbs snipped from a windowsill or kitchen garden to your plate?!
It just so happens that March 14th is the 5th observance of Registered Dietitian Day (the second Wednesday of March).
How appropriate to be celebrating food, nutrition and dietetics on this March 14, which also happens to be “National Pi Day” as in “pi” or 3.14 relative to a circle or round plate. After all, this year’s National Nutrition Month (NNM) theme focuses on “Get Your Plate in Shape!”
NNM “Widget” (aka image code) courtesy of the Academy of Nutrition and Dietetics.
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