Re: Recipe source

Meat isn't such a bad thing - everything in moderation as they say. I have low blood protein so I bruise easily and my feet have a tendency to swell when I don't get enough protein. The doctor prescribed more meat. Yes I suppose I could dine on lentils and beans until they came out my ears, but I'd rather have a bit of ham or beef.

Kitty
neIN, Zone 5
----- Original Message ----- From: "Jesse Bell" <silverhawk@flash.net>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 1:15 PM
Subject: Re: [CHAT] Recipe source


In my 20's I slowly became more vegetarian. I grew up in a "meat and
tatos" family (midwestern farmers) and my family always had a side of
beef in the freezer. If I eat ANY meat at all now, it's poultry or fish.
Mostly fish. But now I have to be careful because of the amount of
mercury they are finding in fish. *sigh* People ask me how I stay so
thin....I don't eat much meat. I eat lots and lots of veggies and fruit.
I love carbs, but I don't pig out on them. My youngest step-daughter has
been struggling with her weight for a long time...I finally challenged
her last month...I told her to stop eating so much meat, and completely
STOP eating red meat for 3 months and see what happens. She is thinning
down already. Red meat has a lot of fat, and is the hardest meat for
your body to digest.



james singer <islandjim1@verizon.net> wrote:
 What goes around... I guess. Back when I was younger, and knew a whole
lot more than I know now, my doctor recommended a vegetarian diet based
on beans and rice. Fortunately, I knew better--and continued my
carnivore habits until I reached a svelte 220 or more pounds.

Now that I'm more mature and have reached my senses--and made a truce,
if not a peace, with them--I'm mostly following Lackner's advice.
Beans, rice, chili peppers, tomatoes, onions, garlic, and [ahem] lamb
chops.

The lamb chops were my idea, not Jerry's.

On Jul 26, 2006, at 11:43 AM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:


I jumped on the low-carb bandwagon a few years back. Lost quite a bit
of
weight too. I was surprised at what I thought I couldn't give up and
turned
out not to miss at all - like potatoes and rice. I still strictly
limit my
carb intake although it has gotten boring; maybe I'll check out the
South
Beach thing too.

Cyndi

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf
Of Andrea Hodges
Sent: Wednesday, July 26, 2006 3:33 AM
To: gardenchat@hort.net
Subject: Re: [CHAT] Recipe source

Thanks Bonnie! That sounds good, and something that I'll be able to eat
eventually. Right now I'm only eating protein and leafy greens (a few
mushrooms in there too) in order to get myself used to less carbs. I do
really feel better already, although a bit weird since it's so unlike
my
normal diet of lots of rice and potatoes.
----- Original Message -----
From: "Bonnie Holmes"
To: "gardenchat"
Sent: Tuesday, July 25, 2006 11:08 PM
Subject: [CHAT] Recipe source



The Mayo Clinic's website has recipes for various diets that might
help those who need them...some of the recipes are quite good.


http://www.mayoclinic.com/health/healthy-recipes/RE99999

Farfalle with fresh tomato sauce
Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe
olives using no chemicals or heat. It's the least processed of the
different grades of olive oil. As a result, it retains the highest
levels of antioxidants found in the oil. Antioxidants appear to
protect the body from age-related changes and certain diseases.

SERVES 4
Ingredients
4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut
into 1/2-inch dices
1/2 cup fresh basil cut into slender ribbons, plus whole leaves for
garnish
3 tablespoons chopped red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound farfalle (bow tie) pasta


Directions
To make the sauce, in a large bowl, combine the tomatoes, basil,
onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to
mix.

Fill a large pot 3/4 full with water and bring to a boil. Add the
farfalle and cook until al dente (tender), 10 to 12 minutes, or
according to package directions. Drain the pasta thoroughly.

Divide the pasta among warmed individual bowls. Top each serving with
sauce and garnish with a fresh basil leaf.
Nutritional Analysis
(per serving)
Calories372Cholesterol0 mg
Protein10 gSodium463 mg
Carbohydrate58 gFiber5 g
Total fat12 gPotassium662 mg
Saturated fat2 gCalcium43 mg
Monounsaturated fat8 g


MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables3
Carbohydrates3
Fats2

DIABETES MEAL PLAN EXCHANGES
Starches3
Nonstarchy vegetables2
Fats2

DASH EATING PLAN SERVINGS
Grains and grain products3
Vegetables3
Fats and oils2

Source: This recipe is one of 150 recipes collected in The New Mayo
Clinic Cookbook, published by Mayo Clinic Health Information and
Oxmoor House, and winner of the 2005 James Beard award.


Bonnie Zone 7/7 ETN

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Island Jim
Southwest Florida
27.0 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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