I remember back in the good old days a dozen eggs cost just $0.89 cents. See Egg Salad (because you will be eating more eggs).
WAIT…that was only three years ago.
Prioritize Protein, Polyphenols, Healthy Fats, Calcium and Vitamin D
Research suggests that those who consume more protein tend to live longer and stay stronger and healthier later in life than those who consume less. But where you get your protein matters. Plant-based sources like legumes, nuts and whole grains seem to be especially beneficial, whereas protein from red and processed meat has been linked with shorter lives, Dr. Lars Fadnes, a professor of global public health at the University of Bergen in Norway, wrote in an email. How to Eat for a Long and Healthy Life – https://www.nytimes.com/2024/09/02/well/eat/foods-longevity-aging.html
Nice article. The last time I checked the link the NYT article was freely available and not sitting behind their paywall.
One key point was not covered in the article. Pizza! Tomato sauce for polyphenols and cheese for healthy fats and calcium. You already know what not to put on your pie to improve the health benefits.
Blueberries Make You Smarter?
Half a cup of blueberries a day improved the average participant’s language skills, improved their short-term memory, and enhanced their decision-making, planning, and organizational skills. Scientists Just Discovered That Eating Blueberries Will Make You Smarter and ‘Significantly’ Improve Your Memory — https://www.inc.com/jeff-haden/scientists-just-discovered-that-eating-blueberries-will-make-you-smarter-significantly-improve-your-memory.html
So I suppose not eating blueberries for most of my life was the main driver behind my impaired language skills, memory and decision making.
I wonder if the effects are dose dependent?
Sorry Hon, I ate all the blueberries. Again.
ATTENTION PARENTS – New Wrinkle Worry
“When kids use anti-aging skin care, they can actually cause premature aging, destroy the skin barrier and lead to permanent scarring,” says Dr. Brooke Jeffy, a Scottsdale, Arizona, dermatologist who has posted her own social media videos rebutting influencers’ advice.
More than the physical harm, parents and child psychologists worry about the trend’s effects on girls’ mental health — for years to come. Extensive data suggests a fixation on appearance can affect self-esteem and body image and fuel anxiety, depression and eating disorders. ‘I didn’t want to get wrinkles’: The alarming effects of tweens using antiaging products — https://www.fastcompany.com/91183100/didnt-want-wrinkles-alarming-effects-kids-using-anti-aging-products
You’re welcome.
Reducing leisure screen time to just a few hours a week could decrease behavioral issues and increase positive social interactions for children and adolescents, according to a randomized trial of 89 families in Denmark. The study, published in JAMA Network Open, included 181 children aged 4 years through 17 years.
Less Screen Time Linked to Improved Sociability and Behavior in Children
JAMA. 2024;332(9):697-698. doi:10.1001/jama.2024.14875
And healthier skin in young girls.
Lessons From a Lifetime of Cooking #6 – Persillade
Persillade? First I had to learn how to pronounce this.
This thing started because I had some leftover fresh parsley from making Papa’s Corn Salad. Then I found Jacques’ recipe for:
Simple. Easy. Quick. Definitely going into the rotation.
Growing up the green stuff on the side of your main course to me was merely a garnish.
I didn’t know what I didn’t know.
Papa’s Corn Salad
Remember Corn Salad – Lessons From a Lifetime of Cooking #5 ?
Well, I’ve already doctored up the recipe and made a batch to go along with a grilled burger. You’ll need:
- One 10 ounce package of frozen organic corn
- 1 or 2 cloves garlic, finely minced
- 1/ 4 cup red onion, finely minced
- 1 cup cherry tomatoes, cut in half
- 1 cup cucumber, peeled, seeded cut into small cubes
- 1 Tablespoon fresh lime juice
- 1 Tablespoon red wine vinegar
- 3 Tablespoons extra virgin olive oil
- about 1 tsp honey
- 1 handful fresh rinsed and minced parsley,
- 1 handful fresh rinsed and minced basil
- salt and black pepper to taste
Do this:
- Put the bag of corn in the microwave and do not follow the instructions on the bag
- Cook for four minutes, carefully remove the bag from the microwave, open while not trying to burn yourself, dump into a colander and rinse with cold water. Allow to drain and dry.
- In a large mixing bowl, mix the dressing ingredients lime juice, vinegar, honey, olive oil, salt, and pepper. Add the garlic and red onion. Mix well. Taste and adjust seasonings.
- Add the corn, tomatoes, cucumber, basil, parsley. Toss.
- Cover and refrigerate. Serve lightly chilled or at room temperature.
You’ll have enough for four healthy servings. Don’t forget the Feta cheese or forget the Feta cheese if you want to keep the salad vegan.
Took a taste. Nailed it.
(again, this is not an actual picture of the salad but an AI generated picture of the salad which looks awfully close to the real thing)
All my recipes in one place – Emiko Davies
Sunday 8/25
My cookbook obsession started in my 20’s. Dad always told me if you learn how to cook you’ll always enjoy your meals. I found this to be mostly true. Ask anyone in the family about my famous Mustard Chicken or Tofu Tacos, two recipes of mine which I’ve made just one time apiece. Some recipes are meant to be one and done. Others change and get better over time. To be a better cook you have to learn how others cook. One herb or spice that you don’t use in a dish you’ve made for years can make a difference. Technique matters. Let the experience of others be your constant guide.
A few years ago I stopped buying paper cookbooks. The house was filling up with hundred of books, not just cookbooks, so I decided to cut back drastically on paper based books and transitioned to ebooks. Sometimes I borrow cookbooks from the local library to browse for more cooking knowledge. And then there’s the infinity of the internet where you can find the same recipe repeated over and over claimed by all to be their unique creations. But occasionally you stumble upon a website and you know you’ll come back for tips over and over again.
Emiko Davies is an Australian-Japanese food writer, photographer and cookbook author based in Italy for the past 20 years. Davies just posted an index of her recipes from the past 14 years. https://www.emikodavies.com/all-my-recipes-in-one-place/
I love Italian food. Time to learn how to make it better.
Seed Oils – Updated 08.24.24
If you consume social media, you may have heard: Seed oils are terrible for your health–even toxic! Cooking oils derived from seeds cause everything from heart disease to inflammation to fatigue to bad skin–according to a certain subset of Internet influencers. Yet contrary to the posts demonizing the common ingredients, a bevy of scientific research disagrees…
And broadly, the best path to a healthy diet is probably what you’d expect. A diet rich in fruits and vegetables, with whole grains and lots of fiber, is best, say Calder and Johnson. “It’s what your mother told you,” Johnson adds. Moving more and eating slightly less overall, are probably also good ideas for most Americans, notes Harris. “It’s not sexy, but that’s the way it is.” What science actually says about seed oils — https://www.popsci.com/health/are-seed-oils-bad-for-you/
Update
The American Heart Association supports the inclusion of omega-6 fatty acids as part of a healthy diet. There’s no reason to avoid seed oils and plenty of reasons to eat them — https://www.heart.org/en/news/2024/08/20/theres-no-reason-to-avoid-seed-oils-and-plenty-of-reasons-to-eat-them
You’re welcome.
Baked Chicken Thighs
I wanted something quick and tasty so I made some baked chicken thighs.
Here’s my inspiration. The recipe reminded me of a dish I used to make a long time ago .
For those who are visual learners…
At some point in the future I’ll properly create my own version but for now here are the changes I made:
- I left the fat on the chicken thighs. Fat = flavor.
- I used boneless, skinless chicken thighs.
- Texas 1015 sweet onions instead of white onions.
- Not as much herbs and spices as the original calls for. I lightly salted the thighs on one side before placing into the baking dish. Lightly coat each thigh with EVOO. I then dusted the thighs with sweet paprika, garlic powder and oregano.
- Skipped the whole tomato and used a bunch of cherry tomatoes.
- No white pepper. No lemons (I didn’t have any in the fridge).
- Drizzle more EVOO over the top layer of sliced onions.
- 375 degrees F for 45 minutes.
I made rice and some green peas for sides. We also topped our portions with a nice sprinkle of Feta cheese.
Turned out real tasty.
Fresh or Frozen? Let’s Talk About Spinach
“When fresh spinach sits during transportation over long distances or stays in your refrigerator for a week, its folate content drops so much that frozen spinach becomes the better source,” Mary Ellen Phipps, MPH, RDN, LD, wrote for CNBC in 2022.
This is because frozen spinach often goes through a flash-freezing process just hours after it has been harvested, which helps to lock more of its nutrients in. “One cup of frozen spinach has more than four times the amount of nutrients, including iron, vitamin C, and calcium, compared to a cup of fresh spinach,” adds Phipps. https://vegnews.com/best-form-of-spinach Fresh is Best? Not Always When It Comes to Spinach
garyskitchen.net 