Re: Recipe source

I haven't eaten potatoes or white rice in years. I do have brown rice occasionally, but I never even think of potatoes. Weird, huh?
zem
----- Original Message ----- From: "Andrea Hodges" <andreah@hargray.com>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 5:33 AM
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" <holmesbm@usit.net>
To: "gardenchat" <gardenchat@hort.net>
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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