Archive for February, 2008

One of the dangers of dieting is the ‘diet mentality‘. The constant need to weigh, measure, count and account for food that most dieters feel can become an obsession with food that comes close to that experienced by someone with an eating disorder. Is it possible to lose weight without becoming obsessed with food?

Dr. David Katz, author of “The Way to Eat”, suggests a better way.
While it’s important to balance the calories you eat with the calories you burn, he says, it’s not necessary to obsess about food by counting every calorie. Instead, he suggests, focus on eating well for your health and permanent weight loss will follow.

Dr. Katz’s suggestions include replacing highly processed foods which contain added sugar, fat, starch and salt with more wholesome foods with short ingredient lists. Avoid foods with added ‘flavor enhancers’ like monosodium glutamate and high fructose corn syrup which tend to stimulate the appetite and make you want to eat even more.

Instead, focus on healthier alternatives within food groups. That’s far easier to do than you’d think. A simple change in your diet like replacing the light cream in your coffee with low-fat milk can save you 50 calories per cup. If you drink a lot of coffee, that could add up to a substantial lowering in your overall daily calorie intake – with the added bonus of giving you all the calcium and vitamin D you usually get with less than half the fat.

But, you say, you just can’t drink your coffee with skim milk? That’s fine, too. We all have little luxuries that we think we can’t live without. Take a few minutes to analyze your diet and figure out which things you just can’t give up – then make adjustments in other areas to account for them. Can’t live without cream in your coffee? Skip the muffin you usually have with it, or replace the butter you use on it with a low-fat margarine substitute. Eating healthy is about choices – not obsession.

Here are some other suggestions to help you stop obsessing about calories and start eating healthier:

1. Toss out sugared breakfast cereals in favor of a whole-grain cereal that has little or no added sugar and drop a few berries into your bowl
instead.

2. Switch to an all natural, no additive peanut butter instead of a highly processed one that contains added sugar and oils for stabilization.

3. Keep a baggie of dried fruit in your desk drawer for a
high-potassium pick-me-up at mid-morning. You’ll be far less inclined to overeat at lunch – and you won’t find yourself yawning at 11 A.M.

Food obsession and calorie counting may get to the alarming level that one may be diverted to a cosmetic surgery in a hope to shred any extra fat remained on one’s body. The vitamin shoppe suggests the weight watchers to keep a balance between the realities and their expectations. Also, the instances of any drug interactions must be ruled out before resorting to weight loss drugs. The consequences of any undesired drug interactions may include diabetes or kidney failures.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.

Join host Cherie Woods as she explores the world of gourmet food. Take a behind-the-scenes look at how caviar is processed, visit an upscale caviar café and eat at one of the most exclusive French restaurants in the world. It’s all on this edition of “best of”…bon appetit.

Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it’s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it’s own.

Don’t be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.

What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters! They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think! The trick to buying food online is to look for the best deals and promotions.

A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com. They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order. You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered.

Buying food online is a great way to get a good discount. Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online. Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.