Free Grazing Cows (photo by Kenn W. Kiser, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

The law of unintended consequences has created a society that is likely to suffer a shorter lifespan than its predecessor, compounded by obesity, ill health, and confusion.

How did this happen in the most efficient food delivery system the world has ever known?

Fifty years ago, America was dotted with family farms that produced foodstuffs in great variety, and for markets that were most often what we would call today “local”.

• Then, the economies of the industrial revolution caught up with the farmers and things began to change. Who remembers the ‘50’s movie with James Dean as the ne’er do well son of a California lettuce grower in a film from John Steinbeck’s novel, East of Eden. In the film, a key scene shows a train car full of lettuce from their Salinas valley farm sitting on a sideline with the lettuce rotting and dripping out the bottom.

This symbol of America’s changing agricultural scene presaged enormous changes in the food production and delivery system that has resulted today, in enormous agriculture operations, as big and cumbersome as factories.

Except these factories produce eggs, and meat, and grains and fruits and vegetables.

Because the economies of scale have a dark side, that is risk of infection and disease among plants and animals crammed into small spaces. Because these so-called improvements – including genetically modified seed which poisons the very earth in which these crops are grown, because these new methods force farmers to grow genetically modified corn, and soy beans, and sugar beets in huge monoculture crops that risk famine in much the same way the Irish faced famine in the middle of the nineteenth century when all they grew was potatoes. Because these new draconian methods, designed to fatten animals quicker by cramming them into feed lots and forcing them to stand in their own excrement and eat corn in an eerie, always lighted, often flooded with music to keep them going at the trough.

Because all of these changes have taken place, the unintended consequence has been that mankind has grown fat and sick alongside the animals, with nearly two thirds of Americans now being overweight, and half of those obese.

Linda West Eckhardt

What is the answer? Should we all become vegans?

No. Mankind is meant to be an omnivore. We should simply reject factory farmed foods. Period. The consumer drives this train, and if we demand better foods we’ll get it. I order grass fed beef from a Texas cattle operation (www.texasgrassfedbeef.com). I grow vegetables in the back yard. I only buy organic eggs and milk and dairy products at the store. I select raw milk cheeses whenever possible.

If you expect to live and to be healthy, you have to take charge of your health and your life and it begins with every bite of food you put into your mouth.

Just say NO to factory farmed foods, for yourself, for your children, for your friends and Family. Be rigorous. You will be rewarded.

There is a crack in the door and light is flooding in now. Just take charge of your own health by making better decisions and you’ll be rewarded with better health and normal weight.

Linda West Eckhardt is a James Beard award winning cookbook author and Co-founder The Silver Cloud Diet.

To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Alaskan Seascape (photo by Karen Freedman, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Leaves of thyme combine with plum tomatoes to create an instant sauce in this dish. Since the thyme crop has grown to feed the multitudes, all I had to do was pluck off some stems, pull the leaves off by pulling backwards, against the grain, and stir in the tomatoes. This is my kind of cooking. Almost no cooking. I usually cook this in a grill pan on top of the stove. Too hot to go outside and grill right now. I guess you could say I’m a fair weather griller. But that grill pan? Ah. That’s too easy for words. And, as usual, the success of this dish rests on the freshness of the fish. In Ireland last year, we ate fish until we grew gills, each one fresher than the last. Yum.

Ingredients for 2 Servings

• 4 Karge plum tomatoes, coarsely chopped
• 2 Shallots, chopped
• 3 Teaspoons chopped fresh thyme
• Sea salt and cracked black pepper
• 3 Tablespoons L'atunno Extra Virgin Olive Oil
• 2 6-ounce to 7-ounce Alaskan Cod fillets
• 12 Kalamata olives or other brine-cured black olives, pitted, halved

Preparation

1. Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Set aside.
2. Drizzle 1 tablespoon olive oil over fish fillets on both sides. Preheat the grill. Cook fish until opaque in the middle. Once you have turned the fish, spoon on tomato sauce on top.
3. Sprinkle with olives. Drizzle fish with remaining olive oil. Serve on a warmed dinner plate.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight loss, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Citrus Salad (photo courtesy of Bartleby Press)

Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.

“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.

Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne

Citrus Salad with Ginger Recipe

Ingredients for 2 Servings

• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice

Preparation

1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.

2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.

Variation: Sweeten with honey

Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.

Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7

For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Romaine Lettuce (photo by Bosela, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

The salad’s creation is generally attributed to restaurateur Caesar Cardini (an Italian-born Mexican). Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. As his daughter Rosa reported, her father invented the dish when a rush of customers on the 4th of July in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef.

The original Caesar salad recipe did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. Low carb dieters will want to avoid the croutons.

In the book From Julia Child’s Kitchen, Julia Child describes how she ate a Caesar salad at Cardini’s restaurant when she was a child in 1920s, and some 50 years later she called Cardini’s daughter, in order to discover the original recipe. In this recipe, lettuce leaves are served whole on the plate, because they are meant to be lifted by the stem and eaten with the fingers. It also calls for coddled eggs and extra virgin olive oil.

About the only accommodation we need to make for The Silver Cloud (low carb) Diet is to dispense with the toasted croutons. Once you’ve reached goal weight, you can certainly give yourself a crouton or two.

Linda's Caesar Salad Recipe

Ingredients for 4 servings

• 1 Head romaine lettuce, washed and dried in paper towels, then cut into four parts, lengthwise
• 2 Tablespoons extra virgin olive oil
• 2 Cloves fresh crushed garlic
• ½ Teaspoon sea salt
• ½ Teaspoon cracked black pepper
• 1 Tablespoon red wine vinegar
• 2 Tablespoons fresh squeezed lemon juice or lime juice
• 1/2 Teaspoon Worcestershire sauce
• 2 Raw or coddled* egg yolks
• 3 Tablespoons freshly grated Parmesan cheese, plus more to sprinkle on top

Preparation

Keep lettuce chilled until time to serve. The most dramatic way to present this salad, is the way Caesar Cardini did. Get a big wooden salad bowl. Come to the side of the dining table where your eager guests await and make the dressing before their very eyes. Use a fork to whisk oil, garlic, salt and pepper together. Drizzle in vinegar and lemon juice + Worcestershire. Whisk again. Add egg yolks and whisk thoroughly to make an emulsion. Add parmesan cheese. It is best to let the dressing stand a few minutes to let the flavors meld. Add lettuce and turn until all sides are coated (You may want to do this one at a time), then transfer each quarter to a dinner plate. If you wanted to get fancy you could top the salad with grilled chicken, or Italian tuna straight out of the can, or poached salmon. Now that’s lunch.

*Although the risk of salmonella is slight because the dressing is so acidic, some who feel they have compromised immune systems, nursing mothers, and little children and older folks might feel more comfortable coddling the eggs. Nothing could be simpler. Heat water in a small sauce pan. Add a teaspoon of vinegar. Crack the egg and slide it into the simmering water. Don’t let the water boil hard. Cook just until the yolk has a film over it. Lift it from the water with a slotted spoon. You can use the whole egg or just the yolk, which should break nicely into a golden yellow yum. Hold the egg in a small oiled bowl or ramekin until you are ready to compose the salad.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To have a look at a selection of award-winning olive oils produced in the US, go to: Premium Olive Oils from California

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Crab (photo by Schmitee, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Quick. How many dishes can you name that owe their fame to the moniker of the person credited with inventing the dish? Caesar Salad. Pavlova. Chicken Stroganoff. Oysters Rockefeller. Every one of these recipes was named for the person who either invented the dish, or revered it.

Today, we’re gonna make a Crab Louis. No. It was not named for a French King. But rather for a Spokane, Washington hotelier named Davenport, yes, Louis Davenport, who kept inventing dishes for the ubiquitous Dungeness crab that abounds on the Pacific coast.

Like many of the other famous dishes named for a person, the Crab Louis is known for its sumptuous dressing made on a mayonnaise base. And like a lot of other famous dishes, it fits perfectly well into the Silver Cloud Diet.

Cause, like we keep telling you, on the Silver Cloud, you do not have to suffer. We’re gonna give you a series of these famous dishes which taste great and will help you stick to your diet with aplomb. Stay tuned for some of the other dishes mentioned above, as well as other recipes to make you glad you’re on your Silver Cloud.

Crab Louis Recipe

Ingredient for 4 Servings

• 3 Cups mesclun salad greens
• 1 Pound fresh jumbo lump crab meat, picked over (Blue, Dungeness or Swimming)
• 4 Medium tomatoes, quartered
• 4 Hard-cooked eggs, peeled and quartered

Louis Dressing

• 1 Cup mayonnaise
• ¼ Cup heavy cream, whipped
• 2 Tablespoons minced scallions
• 2 Tablespoons minced parsley
• 2 Tablespoons minced tomato
• 2 Tablespoons minced green bell pepper
• 2 Teaspoons lemon juice + grated zest of half a lemon
• 1 Teaspoon prepared horseradish
• Sea salt and coarse ground pepper to taste

Preparation

On dinner plates, divide the salad greens, mound crab on top, then stir together dressing and spoon over the crab. Garnish each plate with tomatoes and eggs.

Linda West Eckhardt
To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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On the Scale (photo by Clara Natoli, courtesy of morgueFile.com)

The USDA Dietary Guidelines are a leading cause of the American health and obesity crisis, according to some of the scientists, nutritionists and consumers who testified last Thursday at a USDA public hearing on the report of the Dietary Guidelines Advisory Committee (DGAC). Dissenters argued that the proposed 2010 revisions to the Dietary Guidelines are worse, and will not prevent obesity and will only increase degenerative disease in the U.S.

Those testifying against the Guidelines said the Committee misused of scientific data to justify a high-carbohydrate, low-fat diet. Dr. Jeff Volek, scientist and academic researcher at the University of Connecticut, noted that the DGAC report ignored scientific studies showing the effectiveness of low carbohydrate diets for weight loss. “Americans deserve to have official support for the low-carb dietary option,” he said.

"I have followed the work of the DGAC all the way through this process as an academic project. I have dug into their nutrition evidence library,” said Adele Hite, a graduate student in nutrition and public health at the University of North Carolina-Chapel Hill. “Time after time, the scientific evidence the DGAC cited to oppose low-carb diets actually says the exact opposite of the Committee’s conclusions." Hite testified to losing sixty pounds on a low-carbohydrate diet.

Morton Satin of the Salt Institute sharply criticized the Committee’s recommendation to reduce sodium consumption to 1500 mg per day. "The Committee is suggesting that Americans consume less than 4 grams of salt per day. No modern society consumes so little salt, making this proposal nothing less than a call for an uncontrolled experiment on more than 300 million Americans.” Satin provided references showing the critical role of salt in digestion, blood pressure regulation and brain development.

Advocates for a Low-Carbohydrate Diet

Four of the dissenters presented the views of the Nutrition and Metabolism Society, a group of nutrition researchers and medical professionals who have studied the benefits of a low-carbohydrate diet for weight loss, insulin regulation and protection against chronic disease. “We expected the new guidelines to recognize current research that vindicates saturated fats as a cause of heart disease and weight gain, and to acknowledge the demonstrated benefits of lower carbohydrate diets,” said Dr. Richard Feinman of Downstate University, New York.

In response to the DGAC report, the Nutrition and Metabolism Society recently launched the Committee for a Healthy Nation (CHN). "The CHN is a working coalition of professionals who oppose the low-fat, plant-based thrust of the DGAC report. We feel strongly that the scientific evidence omitted from or misrepresented by their report must be considered in the final outcome," said Feinman.

"Five years ago, I was the lone voice testifying against the guidelines,” said Sally Fallon Morell, president of the Weston A. Price Foundation and member of the CHN. “This year I was happy to be joined by members of the medical and research community in opposition to USDA’s unscientific prescription." Fallon Morell’s testimony focused on nutrient deficiencies common in those following low-fat diets.

Dr. Feinman challenged the DGAC panel to an open public debate on the scientific evidence underpinning the Guidelines. "Our nation's citizens need a range of dietary options to choose from, not a one-size-fits-all approach. We must allow for lifestyle, activity levels and metabolism as factors in choosing an optimal diet for each individual.”

To learn more about advocacy for a low-carbohydrate diet, go to: The Nutrition and Metabolism Society

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Farm Field (photo by diggerdanno, courtesy of morgueFile.com)

Kudos to those who have let their views be known when it comes to the advertising of unhealthy foods on television programs aimed at children. It appears to be having a positive effect.

A new study says there have been “substantial decreases in exposure to ads for the most heavily advertised sugar-sweetened beverages” and exposure to sweets ads fell as well. On the down side, the researchers report that exposure to fast food ads has actually increased.

An article on the study was published in the Archives of Pediatrics & Adolescent Medicine. It was authored by researchers affiliated with the Institute for Health Research and Policy and the Department of Economics at the University of Illinois at Chicago.

The Unhealthy Consequences

What comes of selling food loaded with empty calories to children? According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity, and was once almost unknown in children. But for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

A Direct & Powerful Link Between Ads & Eating Habits

Experiments conducted by researchers at Yale University found “a direct and powerful link between television food advertising and calories consumed by adults and children.” The research appeared in the July 2009 issue of the journal Health Psychology, published by the American Psychological Association.

The lead author of the study, Jennifer Harris, PhD, at the Rudd Center for Food Policy and Obesity at Yale said, “Food advertising triggers automatic eating, regardless of hunger, and is a significant contributor to the obesity epidemic. Reducing unhealthy food advertising to children is critical.”

The Power of Pester

Corporate Accountability International, a nonprofit watchdog group, has published a research paper on the topic of food advertising aimed at children, “Clowning With Kids’ Health, The Case for Ronald McDonald’s Retirement.”

CAI’s report offers some interesting insights on the practice of advertising to children so they will pester parents to buy products:

Advertisers understand that it takes a lot of fortitude for a parent to continue to say no, when saying yes is the path of least resistance. They also understand that even health-conscious parents are inclined to give-in after a long day at work or after busily shuttling kids from school to soccer practice to piano lessons and beyond. Not only have they classified nagging tactics into seven major categories from pleading nags to pity nags, they’ve even gone so far as to categorize parents according to identified stress factors and conditions (such as income, marital status, and guilt) that make a parent more vulnerable to the nagging of their children.

To view the U. of Illinois study cited above, go to: Trends in Exposure to Television Food Advertisements Among Children and Adolescents in the United States

To view the CAI research cited above, go to: Clowning With Kids’ Health, The Case for Ronald McDonald’s Retirement

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Omelet (photo by beglib, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

A query came across my desk this morning, asking for tips on buying the best packaged breakfast food. What products could I recommend?

The answer is simplicity itself. A hard boiled organic egg. Comes in its own wrapper. Can be eaten on the run. 60 calories, nutrient dense, and easy to do.

Now there are some caveats about boiled eggs. If you ever boiled eggs and noticed a green ring between the yolk and the white? That’s because you had the temperature too high and boiled them too long and hard.

Linda West Eckhardt

The best way to cook eggs is to put a dozen in a large pan, cover with cold water, set the timer to 9 minutes, and bring them to a fast boil over high heat. Turn the heat off after 9 minutes and let them stand. Remove to a bowl and store in the refrigerator.

Then you have eggs for whatever you need. A couple for breakfast, hot or cold. The basis for fantastic Devilled eggs. Egg salad. You name it. The egg, packaged in its own shell, is an almost perfect food.

The egg is good for the low carb dieter and every body else. We have lots of recipes for eggs in our e-book, The Silver Cloud Diet.

As for all those processed foods in packages posing as instant breakfast foods? Nothing more than junk food in a fancy dress.

To learn more about Linda West Eckhardt’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Grilled Chicken with Mango-Pineapple Salsa (photo courtesy of Oxmoor House, Inc.)

This refreshing summer entrée combines grilled chicken with two tropical fruits, pineapple and mango. The jalapeno gives it just the right amount of heat mixed with the natural fruit sugars and a bit of honey. Friends and family hungry from a day of warm weather activity should be very pleased with this dish.

Though the recipe calls for chicken, seafood lovers can adapt it to a favorite fillet of fish hot off the grill. Native wild rice makes a wonderful accompaniment.

Ingredients for 4 Servings

Salsa
• 2/3 Cup diced peeled ripe mango (1 medium)
• 2/3 Cup diced fresh pineapple
• 2 Tablespoons minced red onion
• 1 Tablespoon minced seeded jalapeno pepper
• 1½ Teaspoons chopped fresh cilantro
• 1½ Teaspoons fresh lime juice
• 1/8 Teaspoon salt
• 1/8 Teaspoon freshly ground pepper

Chicken
• 4 (6-ounce) Skinless, boneless chicken breast halves
• ¼ Cup pineapple juice
• 3 Tablespoons chopped fresh cilantro
• 3 Tablespoons low-sodium soy sauce
• 2 Tablespoons honey
• 1 Teaspoons fresh lime juice
• Dash of crushed red pepper
• Cooking spray

Preparation

1. To prepare salsa, combine first 8 ingredients. Cover: refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat malletor small, heavy skillet. Combine pineapple juice and next 5 ingredients in a large, zip-top plastic bag. Add chicken to bag: seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to ¼ cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

To learn more about the book containing the recipe above, go to: Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food

The dish will only get better if you use a an artisanal honey, handmade in small batches using only plant based ingredients to insure the finest quality: Spring Clover Liquid Honey

To purchase authentic wild rice, hand-harvested by the Ojibwe people, go to: Native Harvest Wild Rice: Sacred Manoomin

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Field Trip (photo by Daisy Durham, courtesy of morgueFile.com)

Students in New York City are about to learn how their carrots and potatoes travel from the ground to their plates. This past Thursday, Mayor Michael Bloomberg and television personality Rachael Ray unveiled a series of new programs to promote healthy eating among the City’s youth.

Sponsored by Rachael Ray and her Yum-o! organization, the new programs will connect the City’s students to existing community gardens or help them build gardens of their own. In addition to supplementing cafeteria food with fresh, healthy, locally-grown produce, the plan will encourage young New Yorkers to learn where their food comes from and encourage youth to incorporate more fruits and vegetables into their diet.

Yum-o! was launched in 2006 by Rachael Ray. According to the organization's web site, it is "a nonprofit organization that empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships."

Nearly 1 out of 3 American Children is Overweight or Obese

“At a time when diabetes and other obesity-related illnesses are on the rise across all age groups, we commend New York City for placing an emphasis on healthy plant-based foods,” said Dr. Allan Kornberg, Farm Sanctuary’s executive director, who has practiced both primary care pediatrics and pediatric emergency medicine. “The growing concern for the health of this nation’s children is definitely warranted. Nearly one in three American children is overweight or obese, and obese kids are more likely to exhibit risk factors associated with cardiovascular disease, the leading cause of death in the United States.”

“Americans can reap dramatic health benefits by switching to a plant-based diet. Vegans and vegetarians reduce their risk for high cholesterol, high blood pressure and type 2 diabetes. As New Yorkers connect the dots and become better informed about the origins of their food, we hope that they will be moved to make positive choices for their health and compassionate choices for farm animals.”

Farm Sanctuary has actively advocated the promotion of green foods for children and all Americans for reasons of health, environment and compassion through the nonprofit’s Green Foods Campaign. The campaign encourages citizens to get involved in local politics to promote education about and increase access to plant-based foods in their communities.

To learn more about Rachel Ray’s organization, go to: Yum-o!

To learn more about the nonprofit’s efforts, go to: Farm Sanctuary’s Green Foods Campaign

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Sugar Spoon (photo by Stuart Whitmore, courtesy of morgueFile.com)

Written by Linda West Eckhardt, The Silver Cloud Diet

Those of you who, like me, live in the greater New York area, have been feted by an ad on television that really makes me laugh. An earnest mother, standing in her kitchen, unpacking the groceries, worried that the proposed sales tax on soda pop, sugary drinks, etc. is about to make her grocery bill go up.

"That's serious money," she says, about the proposed tax by New York's beleaguered Governor Patterson on sugary drinks. She then exhorts the governor to mind his own business and stay out of her grocery budget, because she is, as she says ever so earnestly, trying hard to make ends meet and it isn't easy...

I find myself wanting to scream into the television. "Stop buying this crap, Madam. You'll save not only money but you'll make your family healthier if you take all this junk juice off your grocery list forever. Drink water. And send your kids to school with an apple, not sugary drinks."

Governor Patterson, who is criticized for everything, has gotten this one right. He wants to put a sort of sin tax on soda pop, the way the taxes on tobacco and alcohol were instituted. And why not? Nobody needs this stuff. Maybe a tax will discourage people from using sugar.

The facts are that the use of sugar in this country has exploded in the last twenty years and a lot of that sugar goes into sodas, sports drinks, flavored waters, bottled teas and so forth. One famous infant formula now advertises a toddler formula that comes in "chocolate milk" flavor. Start 'em young. Get 'em on the sugar bandwagon before they're even off the bottle. Way to go.

All of this usage adds up to poor health, overweight and obesity. And the resulting health disasters are everywhere in plain sight. Overweight children, often holding the hand of an obese parent. So sad. That parent is paving the way to a shorter life span for him/herself and the children.

We, here at The Silver Cloud, say avoid sugar in all forms. Think of it like cocaine. A deadly and addicting substance that will surely impact your health in a negative way.

We applaud Governor Patterson and the State of New York for bearing the standard for good health.

Linda West Eckhardt

To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)

Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.

Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.

Ingredients for 4 Servings

• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind

Preparation

1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.

2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.

To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Halibut (© Enid Arvelo | Dreamstime.com)

Wild-caught Pacific halibut is sustainably harvested in Alaskan waters and can be enjoyed in a delicious, low calorie dish in just 20 minutes. Our friend Linda West Eckhardt shows just how to do it with this recipe.

Thank you Linda!

Ingredients for 4 Servings, ready in less than 20 minutes

• 4 Pacific halibut fish fillets, about 1 pound
• Kosher salt and cracked black pepper
• 1 Cup dry white wine
• 3 Tablespoons butter
• 2 Tablespoons shallots or green onions, minced + more for garnish
• ½ Pound sliced chanterelle (or button) mushrooms
• ¼ Cup heavy cream
• 1 Large egg yolk

Preparation

1. Heat oven to 350o. Butter a baking dish generously then salt and pepper the fish and lay it in the dish. Pour wine over and bake covered about 10 minutes, or just until cooked through.
2. Pour the pan juices into a saucepan with butter, shallots and mushrooms. Heat to boiling. Meanwhile whisk cream and egg yolk together then add to the sauce.
3. To serve, pool sauce in a dinner sauce and add fish fillets. Garnish with minced shallots and serve.

Nutritional Readout: 349 Calories, Fat 22 g., Protein 23 g., Carb 3.3 g., Fiber .02 g

Linda West Eckhardt

To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Garden Asparagus (photo by Daisy Durham, courtesy of morgueFile.com)

For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers.

Thank you Linda!

Ingredient for 4 servings

• 2 Teaspoons extra virgin olive oil
• 1 Small onion, thinly sliced
• 1/2 Teaspoon salt
• 1 Pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 4 Large eggs, lightly beaten
• 1 Cup shredded Gruyere or Swiss cheese

Preparation

1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Nutritional readout: 234.6 calories, Fat 15.6 g., Protein 16.7 g., Carb 2.8 g., Fiber 2.1 g.

Linda West Eckhardt

To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Refined Sugar (photo by frenchbyte, courtesy of morgueFile.com)

Women who have sharply reduced their intake of simple carbs for weight control are also protecting themselves against heart disease, according to a recent study. This new study did not find the same to be true for men suggesting hormonal differences play a role.

Simple carbs include refined sugar, corn syrup, white bread and white rice, which provide little in the way of vitamins, minerals or fiber. They do contain plenty of empty calories and high consumption is associated with becoming dangerously overweight and developing type 2 diabetes.

The Type of Calories is Critical

The study suggests that the rapidity with which these sugars get absorbed into the bloodstream is what makes them dangerous. The researchers at Italy's National Cancer Institute looked at total carbohydrate intake and at how quickly specific carbs raised blood sugar levels, a measure known as the glycemic index. Carbohydrate foods with similar calorie content can show widely different scores on the glycemic index.

Victoria J. Drake, director of the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University, told MedicineNet.com, “A high glycemic index is known to increase the concentration of triglycerides and lower the concentration of HDL cholesterol, the good kind. Those adverse effects make it a stronger risk factor for heart disease."

Simple Carbs Provide Poor Energy

The short term energy boost one feels after eating a candy bar is likely a consequence of rapid absorption causing a spike in blood sugar. To cope, the body releases natural insulin, which quickly reduces the blood sugar level and brings a fast end to the energy boost.

To view the MedicineNet.com article cited above, go to: Simple Carbs Pose Heart Risk for Women

For a great deal more inormation on the means and benefits of a low carb diet, go to: The Silver Cloud Diet

For an abundance of delicious, low carb recipes, check out: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Our good friend Linda West Eckhardt has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.

Here’s one of Linda’s favorite lamb recipes for spring.

Ingredients for 4 Servings

• 1 Cup fresh basil leaves
• 1 Tablespoon grated Parmigiano
• 2 Teaspoons pine nuts
• 2 Cloves garlic, smashed
• 2 Tablespoons Greek yogurt
• Four 4-Ounce lamb chops
• Kosher salt and freshly milled black pepper
• 1 Tablespoon L’Autunno Blend Extra Virgin Olive Oil

Preparation

1. Position knife blade in food processor bowl; add basil, Parmigiano, pine nuts and garlic. Process until smooth. Transfer mixture to a small bowl; stir in yogurt. Cover and chill 30 minutes.
2. Heat grill, then coat grill rack with vegetable cooking spray Season chops with salt and pepper then cook 5minutes per side or until medium rare. Serve with a dollop of pesto on each chop. Garnish with fresh basil sprigs.

Nutritional information: 214 calories, Fat 9.8 g, Protein 27.8 g, Carb 2.1 g, Fiber 1.2 g

Linda West Eckhardt

To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet

To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less

To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Love chocolate cake but not the calories that come with it? Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.

Ingredients

Chocolate Icing:
• 2/3 Cup Xagave
• 1 Stick butter (1/2 cup)
• 1/3 Cup cream, milk or hot water (use cream for more of a milk chocolate flavor)
• 2/3 Cup cocoa

Cake:
Dry Ingredients
• 1 3/4 Cup whole wheat pastry flour
• 3/4 Cup cocoa (Hershey’s or another brand)
• 1 1/2 Teaspoon baking powder
• 1 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
Wet Ingredients
• 1 1/3 Cup of Xagave
• 2 Eggs
• 1 Cup milk
• 1/2 Cup vegetable oil (or canola)
• 2 Teaspoon vanilla
• 1 Cup water (boiling)

Preparation

Preparation of Cake
1. Preheat oven to 325°F.
2. Combine dry ingredients. Mix wet ingredients - mixing the hot water in last. Beat with hand mixer for 2 minutes. Batter will be thin.
3. Pour batter into either two 9 inch rounds or one 9x13 inch pan (or you can make cupcakes – filling each about 2/3 full).
4. Bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Let cool for 30 minutes before icing

Preparation of Icing
1. Mix cream and cocoa with hand mixer or in a blender until smooth and creamy.
2. Add butter and Xagave and blend with hand mixer (or in a blender) for another minute or two until smooth.
3. Refrigerate icing while cake is cooking and cooling. Spread icing on cake after cake has cooled.

Tips and Notes:
For the icing, we recommend blending the cocoa, cream, butter and Xagave in a blender until creamy smooth. In the icing, if you use water or milk in lieu of cream, the icing will be a da rk chocolate flavor. I prefer the dark chocolate – as will most adults, but children prefer the milk chocolate flavor. Both are delicious.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Kids at School (photo by Phaedra Wilkinson, courtesy of morgueFile.com)

An important message from our friends at Organic Valley Family of Farms:

Childhood obesity and diabetes are at epidemic levels in our country. At Organic Valley, we promote the benefits of delicious, healthy eating, but realize that some children have little access to the nutritious foods that they need. You can make a difference in the lives of more than 31 million children by helping schools serve healthier food. The National School Lunch program is a big part of the solution. Ask Congress to pass a strong Child Nutrition Act.

Right now, legislators are considering changes that will enable more schools to buy food from local farmers, cook fresh meals, teach healthy eating, and plant school gardens. This is an enormous opportunity for families and for farmers. Slow Food USA's Time for Lunch campaign website makes it easy for you to email your legislators.

Helping more schools serve healthy, local food would be a major step forward towards a future where everyone can enjoy food that's good for us, good for the planet and good for the farmers who produce it.

The Senate Agriculture Committee will begin marking up the bill this Wednesday, March 24th, so your timely comments make a difference.

Please take a moment to speak out at Slow Food USA's Time for Lunch

Thanks for all you do!

The Farmers and Staff of Organic Valley

Just a few minutes of your time can make a difference in the lives of millions of children.

To learn more about Organic Valley and let them know you took action, go to: Organic Valley Family of Farms

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)

Creating inspiring salads in winter need not be difficult: Myra Goodman, co-founder of Earthbound Farm suggests adding companions like brightly colored fruits and vegetables, crunchy nuts, tangy cheeses and zesty dressings.

Ingredients for 4 Side Salads

Salad Ingredients:
• 1 Pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 Ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/2 Cup (2 ounces) crumbled feta cheese
• 1/2 Cup candied or toasted walnuts
• 2 Blood oranges (if available) or navel oranges, segmented

Orange-Walnut Vinaigrette:
Makes about 1-1/4 cups
• 1/2 Cup good-quality roasted walnut oil
• 1/4 Cup extra-virgin olive oil
• 1 Tablespoon orange juice or blood orange juice
• 1 Teaspoon finely grated orange zest
• 5 Tablespoons sherry vinegar
• 2 Teaspoons Dijon mustard
• 1 Tablespoon finely minced shallots
• 1/4 Teaspoon salt
• 1/4 Teaspoon freshly ground pepper

Preparation

1. To make the vinaigrette, place all the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
2. Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)
3. Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
4. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.

To learn more about Myra’s wonderful book, go to: Food to Live By: The Earthbound Farm Organic Cookbook

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Snowy Creek at Dusk (photo by clconroy, courtesy of morgueFile.com)

A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.

Each bowl of soup provides two generous servings of vegetables and less than 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.

Ingredients for 4 Servings

• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste

Preparation

1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.

2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.

Reprinted with the kind permission of Penguin Group USA ©.

If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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This recipe is sure to add a little spice to a home-cooked Valentine’s Day Dinner. It offers an enticing mix of flavors, and at just 513 calories per serving it will leave plenty of room to indulge in a gooey dessert. It was created by chefs Mary Sue Milliken and Susan Feniger for our friends at the California Avocado Commission, who were kind enough to provide it to us.

Ingredients for 4 Servings

• 4 Large, ripe tomatoes, cored
• 1/2 Pound fettuccine
• Salt, for pasta water
• 2 Tablespoons extra virgin olive oil, plus extra for pasta
• 1 Pound domestic shrimp, peeled and de-veined
• 1 Teaspoon crushed red pepper flakes
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Teaspoons minced garlic
• 2 Large, ripe tomatoes, cored, seeded & cut into ½-inch dice
• 1/4 Cup silver tequila
• 2 Ripe Fresh California Avocados, halved, seeded, peeled & cut in ½-inch dice
• 1 Bunch basil, cut into thin strips
• 2 Tablespoons unsalted butter, cold
• Salt & freshly ground black pepper, to taste

Preparation

1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
2. Fill a large stockpot with water and bring to a boil. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
30 seconds.
4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
6. Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Veggies (photo by Dawn Turner, courtesy of MorgueFile.com)

If you're going to be mixing up a bowl of Guacamole for Super Bowl Sunday you can use one of those avocados to make a tasty and healthy salsa as well. We learned this recipe at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.

The jalapenos make it sweet with heat for fans who like a little fire in their game day treats. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients are high in vitamins, low in sodium and calories, and delicious to boot!

Ingredients for 2 Cups

• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste

Preparation

1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education

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You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.

Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.

Ingredients

• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)

Preparation

1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.

Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

Jeff Deasy is a fan of

American Feast

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To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Family Stroll (photo by Kenn W. Kiser, courtesy of morgueFile.com)

The chilly and shortened days of winter make it easy to put off acting on a New Year’s resolution to get out and about more often for a little physical activity. So, getting an email from the Harvard Medical School that “watching TV, surfing the Internet, or playing computer and video games” were poor substitutes for health-inducing exercise was timely if redundant.

A One Mile Walk Burns 100 Calories

Heady plans for a magnificent new body developed through fiercely determined workouts at a fitness club are fine, but a much more modest regimen can dramatically improve your overall health and have you looking and feeling better. A doctor I admired for his medical knowledge once told me he’d be happy if he could get each of his patients to exercise moderately for 20 minutes a day. A daily stroll would do the nicely, as one mile of walking burns 100 calories.

The Harvard Medical School missive says the minimum threshold for good health is burning at least 700 to 1,000 calories a week through physical pursuits and, “Nearly all of the research regarding the disease-fighting benefits of exercise revolves around cardiovascular activity, which includes walking, jogging, swimming, and cycling.” Thirty minutes of moderate exercise is considered safe for nearly everyone.

Exercise for a Better Sex Life

If you need further incentives to get yourself moving, our friends at HMS offer plenty:

…decades of solid science confirm that exercise improves health and can extend your life. Adding as little as half an hour of moderately intense physical activity to your day can help you avoid a host of serious ailments, including heart disease, diabetes, depression, and several types of cancer, particularly breast and colon cancers. Regular exercise can also help you sleep better, reduce stress, control your weight, brighten your mood, sharpen your mental functioning, and improve your sex life.

For the latest exercise guidelines from the nonprofit American Heart Association, go to: AHA Exercise and Fitness Guidelines

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Mount Fuji (photo by Daniel T. Yara, courtesy of morgueFile.com)

Fierce winds had umbrellas snapping yesterday, but the stormy weather was worth braving to watch Chef David Bouley adapt Japanese ingredients into French dishes, as we savored his creations. The renowned chef said the international blend was, “The Western world and the Eastern world giving each other a hug.”

The Essence of Japanese Food

Chef Bouley was appearing as part of the event, “The Essence of Japanese Food, Discover Authentic Japanese Ingredients” at the International Culinary Center on Broadway in Lower Manhattan. He became fascinated with the “simplicity and purity” of Japanese food some years ago, when seeking lighter dishes that would delight the palate while delivering a healthy nutritional profile. It’s a commendable quest. The rate of heart disease among men living in Japan is less than half that of men living in the United States, much of the difference attributable to unhealthy eating and sedentary living.

The great chef marveled at the attention to purity in Japanese cuisine. He related a story about an event in Barcelona, Spain, where 500 gallons of water from Mount Fuji had been shipped so that Japanese chefs could cook with the water essential to producing the desired taste of the dished they created.

Bouley’s Latest Eatery Coming in July

It was a real delight to see a classically trained and much acclaimed chef excited about what he had learned from Japanese chefs in recent years, and he exhibited plenty of enthusiasm for continuing to expand his knowledge and technique. The next Bouley restaurant in New York will be an expression of his enthusiasm for the blending of culinary influences to produce something new and exciting. The chef reminded us that all cuisine is international, even “tempura was brought to Japan by Portuguese sailors.” His newest eatery will be named Brushstroke, and will be opening on Manhattan’s Hudson Street in July of 2010.

Such a restaurant would probably have been impossible less than a decade ago, when the highest quality Japanese ingredients were mostly unavailable to American kitchens. Kudzu from vines that can be 200 years old was incorporated into Chef Bouley’s demonstration, along with fresh sea scallops of sashimi quality from Hokkaido, and Wagyu beef. A mousse fashioned from Japanese mountain yams illustrated the versatility of the ingredients when in creative hands.

Sustainable and Traceable

Health, safety and sustainability are major themes in Japanese food, and traceability is a major part of the equation. When purchased in a supermarket, Wagyu beef is numbered so that an online search will reveal its breed, birth date, and place of origin. Wild sea scallops harvested alive in the seas off Hokkaido and are similarly sustainable and traceable, two elements increasingly being adapted by American food producers who want to assure consumers that they are getting the highest quality food.

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(© Images courtesy of BetterBody Foods & Nutrition, LLC)

Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.

Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.

Ingredients

Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk

Preparation

1. Heat oven to 450°F.

2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.

3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.

Stephen & Corrie Richards

To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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Healthy, Free-Range Chickens (photo by Digiology, courtesy of morgueFile.com)

Written by Linda West Eckhardt

Vladimir Putin, in a move much revered by the citizens of his country, has issued a ban on American imported chicken.

"Too fatty, too little taste, Americans raise their chickens on chemicals," reported one Russian grocer.

So, OK, folks, haven't I been telling you not to buy factory farmed meats? Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.

The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy and more expensive.

What does Cheap Chicken Really Cost?

I can tell you this, from my own personal experience. Many of you know that I cook for my dogs every day -- because commercial dog food is made from meats considered unfit for human consumption (now there's a scary thought) -- and I can tell you that my dogs will not even eat cheap chicken. They turn up their refined noses and leave it in the bowl.

What is in that chicken? Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water. The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn't bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.

If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets, you are stuffing your face with this cheap chicken. The results can be dire for your health

You Are What You Eat

Cheap chicken is part of the American smorgasbord of foods that cause obesity, diabetes, heart and kidney disease as well as cancer and a host of food allergies.

Where Should You Buy Chicken?

Ideally, find a source for local farm-raised poultry. I know this is not easy. If you can't do that pick out organic birds from the market. Whole Foods has great chicken. You will like the flavor. It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray's is a good brand sold in the East. Out West, there's also locally grown brands of organic chicken. It's worth the extra trouble and the cost. Look up "organic chicken" on the internet for sources close to home.

Once you get it to your kitchen, here's a great recipe from The Silver Cloud Diet to enhance the taste of that bird and help you keep to your low carb weight loss plan.

Easy Roast Chicken Thighs & Asparagus Recipe

Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8. Whoo hoo.

Ingredients for 4 Servings

• 2 Garlic cloves
• 3 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons fresh lemon juice, divided
• 8 Organic chicken thighs with skin (about 1 3/4 pounds)
• 2 Tablespoons unsalted butter, divided
• 1/2 Cup organic chicken broth
• 1 Teaspoon fresh or dried oregano
• 12 Spears asparagus
• Accompaniment: lemon wedges and parsley

Preparation

1. Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
2. Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up. Arrange asparagus alongside chicken.
3. Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.
4. Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.

Nutritional Readout: 467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.

Linda West Eckhardt is the author of a number of acclaimed cookbooks and the winner of a James Beard Award for her writing. She and Dr. John Salerno are the co-authors of The Silver Cloud Diet.

To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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Free-Roaming Livestock (photo by Andrea Church, courtesy of morgueFile.com)

Written by Dr. John Salerno

I recommend organic foods for my weight loss patients because I want them to eat nutrient dense foods, thus you have to begin with the dirt. The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.

These grain and bean crops grown in this sterile soil are used not only to create overly processed foods, but are the basis for animal feed that is fed to factory farmed meats and farm raised fish. The results are food products with empty calories, unknown long term health effects, and almost certain capacity for making people fat.

Why is this? The ancient wisdom of mankind says you should eat until you are satisfied, and these foods simply don't satisfy us. Add to that the chemicals added to the so-called value-added foods which are put there to replace the natural goodness that has been lost and you have a real problem.

These food additives, with unpronounceable names and unknown derivatives are known categorically as excitotoxins. Did you ever wonder why Dad could sit down in front of the television to watch the ball game and eat an entire package of corn chips? It's the Dr. Strangelove additions designed in the lab to make that food so tasty, Dad's natural satiety switch is turned off.

Those added chemicals, which by the way, even show up on fresh produce that isn't organic by way of sprays and dips, and chemical baths, can derail any weight loss program. Chemicals can increase food cravings, cause water retention, and can actually cause weight gain. These same additives are often allergenic, and can cause insulin to spike, playing havoc with those people who are pre-diabetic, or diabetic.

When I go back to Italy, where my family is from, I am amazed at how much better the food tastes. Europe does not permit genetically modified crops, and, as a rule, does not support factory farming. Therefore, you can see with your own eyes and taste for yourself the fact that fewer people are overweight, and the food just plain tastes better.

But I am encouraged because a food revolution has begun in this country and people are demanding a more humane treatment of animals, are rejecting high fructose corn syrup, soy products made from genetically modified seed, and are calling for locally grown food products, the so-called locavore movement.

In an article I contributed to in January to Men's Health, I have discussed the cholesterol problem and shown how saturated fat and carb avoidance increase ldl particle size and decrease risk for heart disease and stroke.

Some of my patients have asked why I don't support a vegetarian diet, given the risks of eating factory farmed meat. The answer to that can be seen in the test tube. I've had numerous vegetarian patients who had elevated blood sugars, type 2 diabetes, and other health problems.

The answer which I propose in Dr. Salerno's Silver Cloud Diet is to eat a nutrient rich diet made up of plenty of saturated fat, protein and fruits and vegetables which are organic, grass fed, and wild caught.

I get a lot of surprised looks from my patients when I tell them to eat more saturated fats to lose weight. They will start in telling me they've been eating a low fat diet for years. But they don't make the connection between this diet and their health problems, including overweight, type two diabetes, memory problems, and arthritis.

I explain to them that the body must have saturated fats for proper brain function, cell development, and satiety. Plus it just makes people look better. Fat carries flavor and makes people feel full and satisfied quicker.

I can spot the low fat dieter in a moment. Dry skin, wrinkles, and broken fingernails. Those are the telltale signs that show. Lab work reveals many more.

So I propose that people eat plenty of saturated fat, protein and organically grown fruits and vegetables for optimum health and weight maintenance. It works for my patients.

Dr. John Salerno is an internationally acclaimed physician specializing in weight control and anti-aging. His e-book, Dr. Salerno's Silver Cloud Diet, tackles the subject of organic foods and weight loss.

For more sensible advice on living a healthy life, go to his web site: Dr. Salerno's Silver Cloud Diet

To arrange an interview with Dr. Salerno call Linda Eckhardt at 973-762-4857.

To view all the posts about Weight Control on the American Feast web site just scroll down after you go to: American Feast's Weight-Control Posts

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(© image courtesy of California Avocado Commission)

It has been a wonderful holiday season of indulging in rich foods and desserts with nary a care for calories or fat, but we are very pleased that our friends at the California Avocado Commission sent us this relatively light recipe with their best wishes for a joyful holiday season and a healthy, happy New Year.

If weight-loss is on your list of New Year’s resolutions, each serving delivers just 390 calories, a low level of fats, plenty of healthy nutrients, and more than ample flavor to evoke a festive spirit. As our friends put it, “This festive dish is sure to delight your guests. Serve it as a side with chicken or as an entree for lunch. Pair it with a glass of crisp Sauvignon Blanc. Bon appetite!”

Ingredients

• 4 Tablespoons butter
• 1/2 Cup regular rice
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped celery
• 1Cup boiling chicken stock
• 1/2 Teaspoon salt
• 1 Egg beaten
• 1 Cup grated aged Red Spruce Cheddar Cheese
• 1/4 Teaspoon Worcestershire sauce
• 1/2 Cup chopped fresh parsley
• 3 Ripe, fresh California Avocados, peeled, seeded and halved
• 1/2 Cup fine dry bread crumbs

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Preparation

1. Heat half of the butter in a medium saucepan.
2. Add rice and cook until rice is golden, stirring.
3. Add onion and celery and continue cooking gently for 3 minutes, stirring.
4. Add chicken stock and salt, cover and simmer 20 minutes or until rice is tender (if rice is still very moist cook with cover off for a few minutes).
5. Remove from heat.
6. Stir egg, cheese and Worcestershire sauce together with a fork and mix into the rice along with the parsley.
7. Heat oven to 350 Degrees F.
8. Place avocado in a shallow baking pan and add 1/4 inch hot water to the pan.
9. Spoon rice mixture into hollows of avocados.
10. Melt remaining butter and combine with bread crumbs. Sprinkle over rice mixture.
11. Bake 20 minutes or until crumbs are browned and avocados are hot.

Nutrition Facts:
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholesterol 85 mg; Sodium 460 mg; Potassium 619 mg; Total Carbohydrates 21 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 11 g; Vitamin A 1080 IU; Vitamin C 17 mg; Calcium 188 mg; Iron 2 mg; Vitamin D 2.3 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.2 g

To learn more about California avocados, their heath benefits & growing an avocado tree, go to: California Avocado Commission

To purchase one of Roth Kase's finest artisanal creations, go to: Red Spruce Cheddar - Aged 7 Years

To view all the recipes on the American Feast web site, go to: American Feast's Recipe Collection

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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)

Consumers who make their voices heard do make a difference. In just 24 hours news arrived that a major food company was lowering the amount of sugar in its cereals marketed to children and the USDA has made it clear that schools have the choice of purchasing milk produced without artificial growth hormones.

Yesterday, General Mills announced a public commitment to reduce sugar in cereals advertised to children. Jeff Harmening, president of General Mills’ Big G cereal division stated, "Still, we know that some consumers would prefer to see cereals that are even lower in sugar, especially children’s cereals. General Mills has responded – and we are committing to reduce sugar levels even more.”

Besides reducing sugar in cereals advertised to children, General Mills says it is increasing key nutrients, such as calcium and vitamin D, and providing whole grain across its cereal portfolio.

TV Ads Aimed at Kids

An analysis of television food advertisements aimed at kids and appearing on Saturday morning and weekday afternoons in 2005-2006, found that one-fifth of commercials were for food. Seventy percent (70.0%) of food ads were for items high in sugar or fat. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads. The analysis was performed by researchers at the Department of Public Health Sciences, University of California–Davis.

According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity. It was once almost unknown in children, but for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

Hormone-Free Milk in Schools

On the same day, Sarah Alexander of Food & Water Watch wrote, “Thanks to folks like you who contacted your members of Congress, participated in our School Milk Days of Action, and contacted your local schools, our nation's schools will not become the dumping ground for milk produced with artificial growth hormones.”

The artificial growth hormone in question is recombinant bovine growth hormone (rBGH), which has raised health concerns around the world. The documented increase of infections in dairy cows injected with rBGH necessitates an increased use of antibiotics and there are ongoing questions about links to cancer. Most of the industrialized countries in the world have banned the hormone.

Here are a few highlights from Food & Water Watch’s School Milk Campaign:

• Over 30,000 petition signatures were delivered to Congress
• School Milk Campaign activists made over 2,000 calls to Congress
• Hundreds of schools across the country were contacted about their milk, directly influencing three schools to go rBGH-Free
• The Healthy School Milk or Bust road trip hit seven key states, raising visibility of this issue with the media, consumers and congressional staff

If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch

To view previous posts on the topic of food ads aimed at children go to:

1. Junk Food Ads are Prevalent on TV Programs for Kids
2. Yale Study: TV Ads Contribute to Obesity in Children
3. Ads Make Junk Food Sound Healthy for Kids
4. Selling to Kids
5. Food Giants Still Marketing Junk Food to Kids
6. Kellogg to Limit Selling Junk Food to Kids

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Barbeque Shrimp (photo by Chef Tony Hamati, Bravo Bistro, Scottsdale, Ariz., courtesy of Ocean Garden Products)

The National Restaurant Association’s annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey.

Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals and sustainable seafood. The chefs surveyed were members of the American Culinary Federation .

“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot, new trends we’ll see in the coming year,” said Dawn Sweeney, President of the Association. “The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of better-for-you options that today’s diners want.”

Michael Ty, president of the American Culinary Federation, agreed. “This is retro – it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable.”

Farm-to-Fork

The leading culinary theme revealed by the survey is sustainability, which is ranked as the third hottest trend. Whether applied to produce, meat, seafood or alcoholic beverages, the concepts of environmentally friendly practices and local sourcing – farm-to-fork – are appealing to both restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.

Nutrition is another culinary theme that ranks high on the list of trends at number 15. Healthful options for children, produce, superfruits, bite-size and half portions, and food allergy conscious and gluten-free meals all rank in the top 20, illustrating that consumer interest in health and nutrition continues to grow and that restaurants are responding.

Other menu trends in the top 20 include farm-/estate-branded ingredients, regional ethnic cuisine, non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.

Local Wine & Beer

When it comes to the drink menu, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.

Topping categories within the survey are: amuse bouche and mini-burgers/sliders in appetizers; quinoa and braised vegetables in side items/starches; ethnic-inspired and traditional ethnic items in breakfast/brunch; bite-size desserts and artisan/house-made ice cream in desserts; regional and fusion in ethnic cuisines; artisan cheeses and black garlic in ingredients; and specialty iced tea and organic coffee in nonalcoholic beverages.

In the preparation methods category, liquid nitrogen freezing/chilling was ranked as the number-one trend, followed by braising, sous vide, smoking and oil-poaching/confit.

Eco-Friendly Equipment

Also included in the survey were questions about kitchen and concept trends. The chefs rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.

When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.

To view the entire press release on which this item was based, go to: National Restaurant Association

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Fresh Red Peppers (photo by Kevin P., courtesy of morguefile.com)

Entrepreneur Aaron Baum, "a guy who loves to cook", offers this healthy, low fat, and delicious vegetarian recipe using one of the specialty foods from the company he founded, Hand to Mouth Edibles.

Since Aaron and his team at Hand To Mouth Edibles believe in giving something back to the community, they donate a portion of their profits to Share Our Strength, a national non-profit organization working to alleviate hunger and poverty.

Ingredients for 2 Servings

• Your favorite pasta, 2 servings
• 2 Tablespoons Hand To Mouth Edibles’ Roasted Red Pepper Rhapsody
• Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil
• Crumbled feta cheese
• Italian parsley, chopped

Preparation

1. Cook your favorite pasta according to directions.
2. Drizzle some good olive oil over the pasta.
3. Add 2 tablespoons of tapenade & toss well.
4. Garnish with feta cheese and Italian parsley.

If you'd like to purchase the vegetarian tapenade from Hand To Mouth Edibles called for in this recipe go to: Roasted Red Pepper Rhapsody

To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

Jeff Deasy is a fan of

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Eating Out (photo by Kevin Rosseel, courtesy of morguefile.com)

Authors David Zinczenko and Matt Goulding have revealed their “Worst Restaurant Foods in America,” as featured in their new book, Eat This, Not That! Restaurant Survival Guide. The list ranks the nation’s worst nutritional offenders at major fast food and restaurant chains across the country, while offering healthier alternatives at each establishment.

Eat This, Not That! Restaurant Survival Guide is the sixth installment in the popular book series, which currently has five million copies in print. The authors spent months analyzing menus, nutrition labels, and ingredients lists at the most popular chain and fast food restaurants in order to identify the “Worst Restaurant Foods in America.”

Zinczenko and Goulding start by evaluating calorie counts, but also take into consideration a cluster of other nutritional markers: fat, saturated fat, sodium levels and added sugar. As the authors release more “Worst Foods” lists, caloric offenders have been dropped from menus. Among them: Chili’s Awesome Blossom (2,710 calories) and Baskin-Robbins’ Heath Bar Shake (2,310 calories).

Topping the 2009 Restaurant list is the Outback Steakhouse Chocolate Thunder Down Under, which contains more calories than 44 McDonald’s Chicken McNuggets and an astounding four and a half days’ worth of saturated fat.

Among the list of the Top 20 Worst Restaurant Foods of 2009:

• Worst Sit-Down Kids’ Meal: Cheesecake Factory’s Kids’ Pasta with Alfredo Sauce (1,803 calories, 86 g saturated fat)
• Worst Sit-Down Burger: Applebee’s Quesadilla Burger (1,820 calories, 46 g fat)
• Worst Wrap: T.G.I. Friday’s BBQ Chicken Wrap (1,720 calories)
• Worst Pizza: Sbarro’s Stuffed Pepperoni (1 slice, 960 calories, 42 g fat)
• Worst Omelet: IHOP’s Colorado Omelet (1,890 calories, 47 g saturated fat)

To see the full list of 20 foods by category with nutritional information for each item, visit: The 20 Worst Restaurant Foods in America (Men’s Health Magazine)

To view a previous post on the topic, go to: Don't Get Super-Sized: Tips for Eating Healthy When Eating Out

To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive

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Playground Fun (photo by Dawn, courtesy of morguefile.com)

The U.S. Congress is expected to update child nutrition programs in the spring of 2010, and the Senate Agriculture Committee recently held its first hearing about school meal programs. Senator Blanche Lincoln of Arkansas opened by saying, "We must take steps to provide foods that nourish and promote the development of our children not just fill their stomachs."

Our friends at Slow Food USA are working to get thousands of letters, especially letters from kids, sent to legislators before February when Congress is expected to begin debating the funding and standards for school meal programs. More than 1,800 letters have already been sent to elected officials.

Secretary of Agriculture Tom Vilsack has commended a recent report from the recommending that the USDA help schools include more fruits and vegetables and fewer calories in school meals. Slow Food USA expects to make legislators aware of the educational and economic value of farm to school programs as part of its national push to provide healthier meals for children in school.

To support the efforts of Slow Food USA to get more nutritious lunches served to schoolchildren, including assistance with writing a letter, go to: Give Kids the School Food They Deserve, a Slow Food USA Campaign

To view previous posts on the topic go to:

1. Farm to School Programs are Nourishing Kids & Community
2. Slow Food USA: Working for Real Food in Schools
3. Grant Funds Available for Fresh Fruit & Vegetable Programs in Schools
4. We Want to Know What's in Our Children's Milk!
5. New York Group Promotes Healthy Eating in Schools

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Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)

Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).

In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.

Ingredients for 4 Servings

• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 2 Teaspoons B.R. Cohn Pear Chardonnay Vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper

Preparation

1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.

Reprinted with the kind permission of Penguin Group USA ©.

If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar

To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection

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After the Workout (© Fotosmurf02 | Dreamstime.com)

Eating a more healthy diet that doesn’t leave you feeling deprived of the pleasures of good food is a great start for losing weight, but getting more exercise is also essential to shedding extra pounds and keeping them off. A recent study has found that those who exercised with a friend or family member lost substantially more weight than those who worked out alone.

The study was performed at the University of Pennsylvania School of Medicine. The results were published in the October 26, 2009 issue of the Archives of Internal Medicine in an article authored by Jennifer H. Mieres MD and Lawrence M. Phillips MD. Their research was motivated by the fact that “The prevalence of obesity and diabetes mellitus continues to increase in the United States.” The alarming and long-term trend has contributed to the soaring healthcare costs that are straining and often breaking family finances.

The authors wrote “The relationship between obesity and the establishment of diabetes has been well established.” The continuing trend toward obesity and the associated complications that can result, including cardiovascular disease, comes “primarily because of dietary habits and a sedentary lifestyle.”

The authors of the study noted that, “Minority populations are disproportionately affected” by obesity. The U.S. Centers for Disease Control and Prevention has found those over 20 years of age in the African American community have a nearly 50% higher rate of diabetes mellitus type 2 than the population average in the United States.

The 2-year trial at the University of Pennsylvania School of Medicine was “a culturally specific weight loss program” meant to test the effectiveness of “culturally salient social support.” African American women and men who enrolled with partners who also lost weight shed approximately 5 to 6 kilograms, while those who participated alone lost approximately 3 to 4 kilograms. (One kilogram = 2.2 pounds.)

To view the full article in Archives of Internal Medicine cited above requires a subscription. Go to: Trial of Family and Friend Support for Weight Loss in African American Adults

To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive

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Fresh Produce (photo by Scott M. Liddell, courtesy of morguefile.com)

Diets that very low in carbohydrates are often recommended for weight loss, but little is known about the long term effects on mental health. Recent research conducted in Australia found that despite similar weight loss from low carb and low fat diets, and rapid improvements in mood during the first eight weeks with both, over the long term the mood of those on low carb diets regressed to their original state. The positive effect on mood was maintained for those on low fat diets.

The results of the study were published in the Archives of Internal Medicine. In the article’s introduction it was noted that “…the obesity epidemic has led to widespread interest in alternative dietary patterns for weight management, including very low-carbohydrate ‘ketogenic’ diets that are typically high in protein and fat (particularly saturated fat).”

Mood was assessed using three questionnaires that measure six separate aspects of mood, including tension-anxiety, depression-dejection, anger-hostility, vigor-activity, fatigue-inertia, and confusion-bewilderment. The scientists also looked into the effects of the two diets on cognitive functions, e.g. working memory and speed of processing, but “there was no statistically significant difference between groups.”

The researchers wrote,

Despite these results, it is important to note that mood state scores on average for both groups at baseline and throughout the study remained within the normal range for healthy adults. Consequently, the present findings are limited to healthy, obese, young to middle-aged adults with normal mood state and cannot be generalized to clinical populations.

What to Eat?

Dieticians tend to agree that if you want to slim down and then maintain the weight loss the empty calories from refined sugar and bleached flour are best kept to a minimum, but eating whole grain foods will improve your health.

Omnivores who work more vegetarian meals with lots of fresh fruit and vegetables into their regular diets will enjoy better health. Doing so on a large scale will reap environmental benefits as well and purchasing produce in season can keep costs down.

Fast food, Junk food, highly processed foods and sodas containing high fructose corn syrup are not recommended for good health or the health of the planet. When you combine a healthy diet with regular exercise it’s a near certainty that you will look and feel better.

To view the full text of the article in the Archives of Internal Medicine cited above go to: Long-term Effects of a Very Low-Carbohydrate Diet and a Low-Fat Diet on Mood and Cognitive Function

To view all the previous posts on weight control on the American Feast web site (just scroll down) go to: American Feast's Weight Control Archive

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Bored Toddler (photo by Slowfoot, courtesy of morguefile.com)

According to the U.S. Centers for Disease Control and Prevention, 16% of children ages 6 to 19 years old are overweight or obese, a number that has tripled to 9 million kids since 1980. Type 2 diabetes is an illness linked to obesity. It was once almost unknown in children, but for those born in the U.S. in 2000, the risk of being diagnosed with Type 2 diabetes at some point in their lives is estimated to be about 30% for boys and 40% for girls.

The thought of so many of today’s kids in real danger of suffering from a future of poor health is grim enough, but the Institute of Medicine of the National Academy of Sciences points out that there’s an economic cost as well: “Obesity-associated annual hospital costs for children and youth more than tripled over two decades, rising from $35 million in 1979-1981 to $127 million in 1997-1999.”

An analysis of television food advertisements appearing on Saturday morning and weekday afternoons aimed at kids in 2005-2006 has been published in the November issue of The Journal of Nutrition Education and Behavior. The results:

One-fifth of commercials were for food. Food ads were especially prevalent on Saturday programs and children's networks. Seventy percent of food ads were for items high in sugar or fat. More than one fourth of food advertisements were for fast-food restaurants, which were especially common on MTV and Spanish-language networks. Ads for fruits and vegetables were rare (1.7%). One nutrition-related public service announcement was found for every 63 food ads.

The authors of the study concluded, “Until marketing of high calorie, low-nutrient food to children is restricted, education and media literacy remain the best strategies for mitigating advertising effects.”

To access the full text of the article cited above requires a subscription to The Journal of Nutrition Education and Behavior, go to: Frequency and Types of Foods Advertised on Saturday Morning and Weekday Afternoon English- and Spanish-Language American Television Programs

To view previous posts on this topic go to:

1. Yale Study: TV Ads Contribute to Obesity in Children
2. Ads Make Junk Food Sound Healthy for Kids
3. Selling to Kids
4. Food Giants Still Marketing Junk Food to Kids
5. Kellogg to Limit Selling Junk Food to Kids

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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morguefile.com)

This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)

A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.

Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.

Ingredients for 8 Servings

• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper

Preparation

Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.

Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!

To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne

If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.

MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.

Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:

• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food

• Earned certification for being gluten free across the board

• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers

• Enjoyed widespread regional and national media coverage

This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket

If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter

If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)

"Eating an artichoke is like getting to know someone really well," said Willi Hastings, and so it is.

Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.

Ingredients for 4 Servings

• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste

Preparation

1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.

Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g

Copyright by California Artichoke Advisory Board ©

To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board

If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Teen Having a Healthy Breakfast (© Abimages | Dreamstime.com)

Eating more fiber will reduce abdominal fat for a slimmer waist, but beyond looking better there are important health benefits. That’s the conclusion of researchers from the University of Southern California studying dietary factors in overweight Latino youth.

The scientists at USC undertook the study because, “Escalating rates of obesity, especially in at-risk groups such as Latino youth, are of public health concern partly because childhood obesity increases the risks of diabetes, metabolic syndrome, and cardiovascular disease.” The research included children from 11 to 17 years of age, overweight or obese, of Latino ancestry and a family history of type 2 diabetes. The results of the study were published in the November 2009 issue of The American Journal of Clinical Nutrition.

Studying the causes of childhood obesity and its accompanying health problems is complex, but the researchers noted, “environmental factors such as increased consumption of added sugars and decreased fiber intake are thought to be involved.”

There was a 4% reduction in visceral adipose fat, more commonly known as abdominal fat, among the subjects who increased their total fiber intake. Visceral fat is considered an independent risk factor for development of type 2 diabetes and cancer. The results underscore “the fact that all carbohydrates are not created equal; instead, they have myriad and disparate effects when consumed.”

There are delicious ways to get more fiber by eating whole grain foods. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom & barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.

A lot of people are delighted to learn that popcorn is a whole grain!

To read the full article in the The American Journal of Clinical Nutrition cited above requires a subscription, go to: Latino Youth Who Increase Fiber Consumption May Lower Risk of Diabetes

To view previous posts on the topic go to:

1. Whole Grains & Bran Battle High Blood Pressure
2. More Great News about Whole Grains
3. Whole Grains Battle Heart Disease & Stroke
4. Whole Grains for a Healthy Heart

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Hannah Kaminsky's Vegan Cheesecake (Images courtesy of the Boston Vegetarian Society)

This year our friends at the Boston Vegetarian Society are delighted to expand the Annual Boston Vegetarian Food Festival to a two-day event! The Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment.

The event couldn’t be more family-friendly, offering free admission, free food sampling, free speaker presentations, free parking, a T Subway stop just across the street, and activities for kids.

The 2009 Festival is on for Saturday, October 31st, 10:00 AM to 6:00 PM, and Sunday, November 1st during those same hours, at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts

The Festival offers the chance to talk directly to food producers, learn the newest items in the marketplace, get some cooking tips, taste free food samples, shop with special discounts, or simply learn what vegetarian foods are available and where you can find them.

Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you will be very welcome! While your enjoying the fun you can also learn of ways to benefit the environment, help animals, and enhance your health and well being.

Sponsored by the Boston Vegetarian Society

The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.

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To visit the sponsoring organization's web site & get more information about the Festival go to: The Boston Vegetarian Society

To follow American Feast on Facebook go to: American Feast on Facebook

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For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Waterfront Jogging (photo by Jusben, courtesy of morguefile.com)

Written by Adrienne Carlson

It was my dream to lose 30 pounds or more, and I achieved it in less than a year through a strict exercise and diet regime. I was ecstatic about my success and very proud of myself for what I had accomplished. But the elation did not last more than six months, because in that short span of time, I found to my horror that I could not button my new jeans. A look at the scales showed me that I had gained back 12 of those pounds that I had worked so hard to lose, and I was aghast and horrified at allowing this to happen.

I realized then that it is not just enough to lose weight; you have to work just as hard to keep it off, especially if you’re someone like me who is prone to putting on weight in no time at all. So if you’re looking for ways to stay slim after getting there, here’s what I did to get back on track and make sure I stayed there:

• Make exercise a way of life: If you think of exercise as just a way to lose weight, you’re going to stop working out the moment you reach your ideal weight. And when you stop exercising but continue to eat as much, you start to put on weight again, sometimes faster than you lost it. So make exercise a way of life rather than a passing fancy – make it your spouse for life instead of treating it like a temporary fling. To do this, choose some form of working out that you enjoy and that you will feel like doing at least four times a week, for an hour or so each day.

• Work out with weights: You don’t have to pump iron, just lifting small dumbbells and doing a few squats and lunges every day should help strengthen your muscles and improve your muscle mass. When you do this, your metabolism increases and you lose weight even when you’re sedentary.

• Don’t deprive yourself: Eat the right kind of food and ensure that you don’t starve or deprive yourself too much. When you force yourself to abstain from certain foods, you fall prey to temptation and end up binging and eating much more than is justified. You begin to crave foods that are not good for you, and in the process, end up ruining all the good you gained by working out. So eat what you want, in limited portions. However, make sure that you don’t eat more than you are burning off – you’re going to balloon up if you do.

• Monitor your weight: Keep an eye on your weight from time to time. Once you see yourself adding on a pound or two, cut back on your calories and step up your level of exercise. Keep up the routine till your weight falls back to your ideal number.

• Make health a priority: If you don’t lose weight as fast as you would like, don’t punish your body by working out too hard and/or starving yourself. When you do this, you may lose weight in the process, but you also end up losing something that is invaluable – your health.

This guest article was written by Adrienne Carlson, who regularly writes on the topic of physical therapy and staying healthy. For more of her expert advice visit her web site: Physical Therapy Assistant Schools

Adrienne welcomes your comments and questions at her email address (just copy & paste): adrienne.carlson1@gmail.com

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Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)

Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.

Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.

Ingredients for 4 Servings

• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional

(Image courtesy of California Artichoke Advisory Board)

Preparation

1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.

2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.

3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.

Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g

Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.

Copyright by California Artichoke Advisory Board ©

To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Soda Cans (photo by Jane M. Sawyer, courtesy of morguefile.com)

Current state taxes and levies on soft drinks are slowing consumption and resulting in slimmer waistlines, but the effect is generally small in magnitude, newly published research by the Yale School of Public Health has found. The study appears in the journal Contemporary Economic Policy.

Assistant professor Jason M. Fletcher of Yale analyzed the effectiveness of various forms of soda taxation on body mass index (BMI) over a 16-year period. With colleagues from Bates College and Emory University, Fletcher found that an individual’s weight only mildly responds to changes in taxation—a 1% tax increase resulted in less than a tenth of a pound for a man of average height.

“Our results suggest that the current low, hidden rates of soft drink taxation in most states are not effective in substantially changing adult consumption,” Fletcher said. “Our results leave open the possibility that large taxes that are communicated to consumers are still worthwhile to consider as policy options, but small tax changes will not work.”

The average current tax rate on soda is about 3%, though many states are contemplating further increases.

Soft drinks have come under increased scrutiny in recent years as a source of obesity in children as well as adults and as a contributor to a range of chronic diseases such as diabetes and heart complications. As a result, many states are turning to a “sin” tax to combat steadily growing rates of consumption. Higher taxes than what are currently imposed on soda have been used—with generally effective results—on tobacco and alcohol.

Fletcher, along with David Frisvold of Emory and Nathan Tefft of Bates, analyzed the impact of soda taxation on BMI in various states from 1990 to 2006. Their results indicated that soda taxation has a greater BMI effect on those with lower incomes and that the result is more pronounced for females and middle-aged and older individuals. In all cases, though, the effects on obesity were very small.

The study was funded by the Robert Wood Johnson Foundation.

To view the full press release on which this item was based go to: Current Soda Taxes Not High Enough to Curb Obesity, Study Finds

To view previous posts on the topic go to:

1. Diet Soda Linked to Obesity & Heart Disease
2. Colas Can Cause Kidney Problems
3. Diet Soft Drinks May Increase Risk of Heart Disease
4. Safety of Soft Drinks Under Scrutiny

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)

This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival has been expanded to two days and will take place on Saturday, October 31, 2009. If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.

“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!

Ingredients for 6 Quarts

• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste

Preparation

1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.

Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.

To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil

If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar

To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa

To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Children Playing on the Beach (© Chris Johnson | Dreamstime.com)

Those who say that eating a well-balanced diet is just too expensive will be surprised to learn that healthy eating is actually cheaper, according to research conducted by the State University of New York at Buffalo.

Behavioral psychologist Hollie Raynor, PhD, RD and her colleagues studied 30 families with at least one obese child. The families were put on a diet encouraging the consumption of high-nutrient, low-fat foods, including most fruits and vegetables, and slightly higher fat, but also nutritious foods, while limiting high-fat, less nutritious foods.

After six months, the researchers found that on the whole the families greatly reduced the number of calories in their diets without any increase in the amount they spent on food. But after one year they found that the families' daily food cost was much less than it was at the start of the treatment. They speculate that eating a diet centered on fruit, vegetables and whole grains and cooking at home made the difference.

Studies among elementary school-age children in New York State have found that one in four children suffers from obesity. Purveyors of junk food make it very convenient to get meals full of unhealthy fat, high in sodium, and low in nutrients. With many millions of dollars spent annually on advertising aimed at kids they pose a tremendous challenge to families concerned with weight loss and weight control, but those who surmount the challenge will enjoy better health and a healthier family budget. Now wouldn’t that be nice!

For a full article on the topic at the Bio-Medicine web site go to: Eating healthy is cost effective

To view previous posts on the topic go to:

1. Parents Believe Kids Have Too Much Access to Junk Food
2. Ads Make Junk Food Sound Healthy for Kids
3. Shameless Marketing of Junk Food to Kids
4. TV’s Fast Food Ads Contribute to Obesity of Children
5. Food Giants Still Marketing Junk Food to Kids
6. Junk Foods a Health Risk for Kids

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Pear Orchard (©photo by imagina, courtesy of morguefile.com)

In these challenging economic times families can really use a fun and healthy outdoor activity that actually saves them some money. Many are doing just that by visiting pick-your-own orchards this fall.

An article in the Chicago Sun-Times quotes Kathy McKay of the North American Farmers’ Direct Marketing Association as saying, “Because of the whole staycation-daycation thing, a lot of our members are saying business has been good. People are looking for things to do near home instead of getting on a plane.”

Having them pick their own is a great way to get children more enthusiastic about eating fresh fruit and kids are bound to enjoy the hay rides, corn mazes, pumpkin patches, animal petting areas and other activities at offered at many of the farms.

Pick Your Own is a nonprofit organization with a web site that helps folks around the world find such orchards within traveling distance of their homes. There are about 10,000 such places altogether, according to PYO’s John Slemmer. Want to find out when your favorite local crop will be ready to harvest? The organization’s web site makes it possible to see the crop calendar for your area. They offer 150 recipes, easy preserving directions and affordable home canning kits for those who bring home more bounty than the family can consume while it’s fresh. PYO also offers farmers the opportunity to add their farms, a nice opportunity for family farms looking for a little additional income.

To visit the nonprofit organization cited above go to: Pick Your Own Web Site

If you’d like to read the Chicago Sun-Times article cited above go to: Orchards a more popular pick than ever for produce

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Organic Tomatoes (photo by Dmitri Jeltovski, courtesy of morguefile.com)

Here’s a nonprofit organization whose work is helping build a better world for all of us. As their web site explains:

Farm to School brings healthy food from local farms to school children nationwide. The program teaches students about the path from farm to fork, and instills healthy eating habits that can last a lifetime. At the same time, use of local produce in school meals and educational activities provides a new direct market for farmers in the area and mitigates environmental impacts of transporting food long distances.

More than 30 million children eat a school lunch five days a week, 180 days a year. If school lunch can taste great, and support the local community, it is a win-win for everyone.

To learn more about the terrific work they are doing & how you might help, go to: Farm to School

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.” On Wednesday, October 14th the group will present a special fundraising event, “Jam with Us, the Art of Healthy School Food” at the Peter Max Art Studio at West 65th Street in Manhattan. The event will run from 6:30 to 9:30 pm.

Food for the fundraising event will be provided by some of Manhattan’s healhiest caterers and restaurants:

• Angelica Kitchen
• Ayurveda Cafe
• Candle 79
• Candle Cafe Counter
• 4 Course Vegan
• Chef Laura Dardi
• Franchia
• Fran Costigan,
• Luxurious Vegan Desserts
• Green Bean Cafe
• Payard Patisserie
• Rama Sushi
• Slice, the Perfect Food
• Stogo
• VSpot

Beverages will be provided by:

• Ayala's Herbal Water
• Lakewood Juices
• Marble Hill Cellars

There will be Gift Bags For All!

Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.

NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education." With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.

To visit the organization's web site & get more information go to: New York Coalition for Healthy School Foods.

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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(© image courtesy of California Avocado Commission)

Summer days may be dwindling, but there’s still plenty of warm weather ahead calling for fresh fruit salads. So here’s a seasonal recipe for one we received from our friends at the California Avocado Commission, who wrote, “Sweet honey and tangy raspberry vinegar complement the creaminess of California Avocados and juicy citrus in this fresh summer salad.”

The healthy ingredients make this a tasty, low calorie treat if you’re keeping an eye on your diet and weight. CAC tells us, “With 4 grams of protein, 5 grams of dietary fiber and only 250 calories per serving you can enjoy every bite.”

Ingredients for 6 Servings

• 3 6-inch Corn tortillas
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
• 4 Oranges
• 1 Sliced ripe California avocado
• 4 Grapefruits
• 2 Tablespoons Red Bee Wildflower Liquid Honey

Preparation

1. Cut tortillas in half and slice into very thin strips.
2. Bake the strips by placing on a cookie sheet and baking in a preheated 325° oven for 7-8 minutes.
3. Grate the oranges to obtain 2 teaspoons of rind for each serving.
4. Peel oranges and grapefruits, section and seed.
5. In a large bowl, mix honey, raspberry vinegar, orange, and grapefruit sections.
6. Add orange rinds and tortilla strips.
7. Top with avocado slices.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

To purchase a handcrafted, wine-inspired vinegar from the artisans at B.R. Cohn go to: Raspberry Champagne Vinegar

To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Chicago-area chefs will join wineries, brewers and mixologists for Common Threads’ 1st Annual World Cookout. This very special late-summer party will be held on Thursday, September 17th at Fulton’s on the River, from 6:30 pm to 9:30 pm, to raise money for the disadvantaged children in the nonprofit organization’s after-school cooking programs.

Common Threads teaches low-income kids to cook wholesome and affordable meals because they believe that hands-on cooking classes can help prevent childhood obesity and reverse the trend of generations of non-cookers, while celebrating cultural differences and the things people all over the world have in common. Common Threads' students have exhibited a 96% improvement in healthy food choices and 82% have limited their junk/fast food intake to one or fewer times per week.

The Chef Advisory Board of Common Threads boasts masters like Tyler Florence, Stephanie Izard, Bill Kim, Michelle Bernstein, Nigella Lawson, Jamie Oliver, and Giuseppe Tentori. These chefs have volunteered recipes for the children to create and guest teach in the organization’s kitchens.

Chefs confirmed for the 1st Annual World Cookout are: Rodelio Aglibot, Sunda; Robert Andrea, Jake Melnick's; Greg Biggers, Fulton's on the River; Radhika Desai, Top Chef Season 5; Jonathan Fox, La Madia; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Rick Gresh, David Burke's Primehouse; Sarah Grueneberg, Cafe Spiaggia; Suzanne Imaz, Cafe Des Architectes; Stephanie Izard, Top Chef Season 4; Bill Kim, Urban Belly; Mark Mendez, Carnivale; Martial Noguier, Cafe Des Architectes; Chris Pandel, The Bristol; Toni Roberts, C-House; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Rey Villalobos, Table Fifty-Two; Paul Virant, Vie; and Mixologist Adam Seger, Nacional 27.

General Admission is $75 per person and the VIP package is $150 per person. The VIP package includes general admission to the World Cookout, plus a special VIP reception at 5:30 p.m. and an after-party beginning at 9:30 p.m.

For more information on the nonprofit organization and to purchase tickets go to: Common Threads

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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Fresh-Baked Bread (photo by Kevin Rosseel, courtesy of morguefile.com)

Evidence abounds that eating whole grains can be beneficial to your health. They are especially important for keeping a healthy heart and be a valuable part of weight control and combating obesity.

In a study of obese adults, researchers from Pennsylvania State University found that those who increased their whole-grain intake shed more belly fat and reduced inflammation in the blood vessels. Joining all the existing evidence is a new study from researchers at Harvard University. The new study’s conclusion:

Higher whole-grain intake was associated with a reduced risk of hypertension in middle-aged and older women, which suggests a potential role for increasing whole-grain intake in the primary prevention of hypertension and its cardiovascular complications.

Whole grains retain valuable nutrients and fibers that get stripped out of the white flour baked into white bread. The rich flavor an hearty texture of whole wheat gets eliminated as well. Similarly, brown rice is a whole grain choice, while white rice is not.

Whole grains should be a delicious part of your everyday diet. For one thing, popcorn is a whole grain. Try oatmeal with fresh fruit, cinnamon, and a teaspoon of honey. Fresh-baked, whole grain semolina bread is a wonderful accompaniment to a favorite salad. Mushroom and barley soup is a tasty way to get some whole grains without any animal fat. Whole grain pasta with a tomato sauce seasoned (garlic, oregano, basil, etc.) to your taste and served with steamed broccoli, spinach, or green beans is a terrific meal. Squeeze a little fresh lemon and grind some black pepper on those veggies.

To view previous posts on the topic go to:

1. More Great News about Whole Grains
2. Whole Grains Battle Heart Disease & Stroke
3. Whole Grains for a Healthy Heart

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

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(© Image courtesy of California Avocado Commission)

Light and fresh fare suits the summer season, when folks would rather be spending time outdoors rather than in a hot kitchen. Those ample meals that bring comfort on a wintry day only lead to lethargy when the weather turns hot. A simple, flavorful and seasonal salad can make for a fine lunch and leave you fit for an active afternoon.

We’re delighted to present this quick and simple recipe from our friends at the California Avocado Commission. Sweet honey and tangy limes complement the creaminess of California Avocados and sweet mangos in this fresh summer salad. You can decide on just the right dash of cayenne pepper to give it some spice! With 5 grams of protein, 5 grams of dietary fiber and only 269 calories per serving you can enjoy every bite.

Ingredients for 4 Servings

• 2 Ripe Fresh California Avocados, chilled, halved, seeded and peeled
• 2 Mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 Cup plain low-fat yogurt (Greek-style preferred)
• 2 Large limes, juiced
• 3 Tablespoons Red Bee Wildflower Liquid Honey
• 4 Mint sprigs, for garnish

Preparation

1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

To follow American Feast on Facebook go to: American Feast on Facebook

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Salty Snacks (© Igordutina | Dreamstime.com)

A study undertaken by scientists at St. George’s, University of London, has concluded that there is a link between salty foods and sugar-sweetened soft drink consumption in children and adolescents. A link between soft drinks and weight gain in children is widely acknowledged, including soft drinks with artificial sweeteners.

According to an article published in Hypertension, a publication of the American Heart Association, the researchers stated:

If salt intake in children in the United Kingdom was reduced by half, there would be an average reduction of 2.3 sugar-sweetened soft drinks per week per child. A reduction in salt intake could, therefore, play a role in helping to reduce childhood obesity through its effect on sugar-sweetened soft drink consumption. This would have a beneficial effect on preventing cardiovascular disease independent of and additive to the effect of salt reduction on blood pressure.

It would be a fine start to eliminate salty snacks and soft drinks from all public schools as a helping hand to concerned parents. Parents might also set a good example by eliminating salty snacks and soft drinks from their homes, a small sacrifice to protect children from obesity, diabetes, and heart disease.

If you’d like to read the article in Hypertension go to: Salt Intake Is Related to Soft Drink Consumption in Children and Adolescents

To view previous posts on the topic click on the following:
1) Diet Soda Linked to Obesity & Heart Disease
2) Diet Foods & Drinks a Poor Choice for Young Children
3) Safety of Soft Drinks Under Scrutiny

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Breast Cancer Awareness Ribbon (© Photographer: John Vernon | Agency: Dreamstime.com)

Being lean may be fashionable in contemporary America, but it also affords an important protection against cancer. That’s according to a report from the American Institute for Cancer Research and the World Cancer Research Fund.

The report offered ten recommendations for keeping the risk of cancer to a minimum. They included “limiting consumption of red meat and alcohol, avoiding processed meats and -- most importantly -- shedding those extra pounds” according to an article in the Los Angeles Times.

"The recommendation reflects what science is telling us today: Even small amounts of excess body fat, especially if carried at the waist, increase risk," said W. Philip T. James, chairman of the London-based International Obesity Task Force.

The Los Angeles Times article went on to say that the report “found a convincing connection between excess fat and cancers of the esophagus, pancreas, colon and rectum, endometrium and kidney, along with breast cancer in post-menopausal women.”

To read the Los Angeles Times article cited above go to: Body fat is linked to six types of cancers

To download the entire 517-page report go to: Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective

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Kicking Back with Some Salsa (photo by Rick Tango)

Eating well is tough for teens. Hanging out with friends, late-night fast food binges, and snacking on junk can mean getting way too much fat, sugar and empty calories. That kind of eating causes spikes and crashes in energy levels, making it tough to keep fit. Teens need physical activity and nutritional meals as much as anyone, but they face a lot of temptation to make poor choices.

Weight and body image can be delicate issues for teens, especially girls who get bombarded with retouched images that can create incredibly unrealistic expectations. Up to a quarter of teen girls display eating disorders according to a study conducted by the Dietitians of Canada.

Families Fighting Back

Seeing their kids at risk has many families fighting back. Across the U.S. there's a growing movement among parents to make the food choices in schools more nutritious through organizations like the New York Coalition for Healthy School Foods. In Scotland, the Parliament unanimously passed a law to ban all junk food from schools. In Australia, a national group called the Parents Jury is targeting companies it says are using underhanded tactics to promote junk food to children. The group is backed by the Cancer Council and Diabetes Australia. In Spain, Madrid's regional government imposed the world's first ban on overly thin models at a top-level fashion show.

Families who eat together reap benefits both physical and emotional. The Academic Health Center at the University of Minnesota found that girls who ate 3 to 4 family meals per week were at about one-third the risk for extreme weight control practices and girls who ate 5 family meals per week were at about one-fourth the risk. The study showed that boys also benefit from family meals, but the association was not as strong as it is for girls.

Overall Healthy Lifestyle

Most sources agree that the best answer to getting teens to eat healthy is to support an overall healthy lifestyle. Setting a good example is a big help. Combining nutrition and fitness is the key. That means keeping fit in a way that's enjoyable enough to make it last as a regular activity. There are plenty of indications that regularly participating in physical activity can improve self-esteem and body image among teen girls.

Keeping it healthy doesn't mean deprivation, just a balanced approach to eating and burning calories. Even snacks can be healthy. Salsa and baked tortilla chips that are low in fat and low in cholesterol are a nutritious alternative to the empty calories of junk food. Chiles and the other fresh ingredients of salsa are high in vitamins, low in sodium and calories, and delicious to boot! Guacamole is a healthy treat. Some teens might go for hummus or fruit-filled low fat yogurt. Keeping fresh fruit such as bananas handy makes it easier to make a smart, healthy choice.

Like everybody else, teens want the approval of their peers. Making smart and healthy choices leads to feeling good about oneself and that can be very attractive to others. You don't have to be a teen to like that!

For more reading on this topic try the following sources:

Healthy Eating For Teens

Teen Health and Self-Esteem

Regular Family Meals Promote Healthy Eating Habits

If you’d like to view some of our favorite fruit salsas, made with freash local ingredients at Szarek Farms in Upstate New York go to:

Spike's Hot Fruit Salsa

Violet's Medium Fruit Salsa

Vinca's Sweet Fruit Salsa

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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(photo by Clara Natoli, courtesy of morguefile.com)

If you're trying to lose weight by skipping breakfast you may be working against yourself. By reviewing thousands of research reports, University of California scientists were able to pin down the four factors that are most likely to cause people to become overweight and suffer obesity in America:

1. Consumption of Dietary Fat

2. Sweetened Beverages

3. Restaurant Foods

4. A Pattern of Breakfast-skipping

The review found that intake of protein, simple sugars and fruit juice, as well as food variety, portion size, snacking and frequency of eating, were not consistently related to obesity. In addition to avoiding the factors that cause people to be overweight, the study found that a good preventative diet would include lots of fiber, fruits and vegetables, and adequate calcium and dairy products.

To read an article authored by the scientists that conducted the review that was published in California Agriculture go to: Preventing Obesity: What Should We Eat?

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Grilled Quesadillas (© photo courtesy of California Avocado Commission)

Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.

Ingredients for 12 Servings

• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)

Preparation

1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks; reserve.
4. Thoroughly mix cheeses; reserve.
Per Order:
1. Lay 1 tortilla on a work surface.
2. Put ¼ cup cheese mixture on half the tortilla.
3. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
4. Top with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
6. Brown quesadilla on medium heat in hot butter on both sides.
7. Cover pan for a minute or so to finish melting cheese.
8. Cut into 4 pieces. Serve with ¼ cup salsa on the side.

Copyright Courtesy of California Avocado Commission

To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso

To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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Family with Children (© Photographer: Pavel Losevsky | Agency: Dreamstime.com)

Food, fitness or family…which one is most to blame for childhood obesity? New research from Mintel shows today’s parents aren’t sure, and they’re feeling overwhelmed and worried as they try to prevent obesity in their own children.

In a consumer survey of American parents, Mintel found confusion over whether diet or exercise is most important for keeping kids at a healthy weight. Nearly three quarters of, while 69% feel that a lack of exercise is more to blame for obesity. In addition, two in five parents (40%) are concerned that their children might develop obesity.

“Parents aren’t sure where to focus first to ensure their children’s health—diet, exercise or both simultaneously,” states Marcia Mogelonsky, senior analyst at Mintel.

According to Mintel, parents need help when it comes to promoting healthy eating with their children. While 95% feel that this is very or somewhat important, only 82% believe they are somewhat or very successful at doing so. Similarly, while 93% consider it very or somewhat important to limit their children’s access to junk food, only 77% feel they have been very or somewhat successful at accomplishing this.

Many parents blame kids’ sedentary lifestyles for obesity. According to parents, less than half of kids are physically active five or more hours per week—less than an hour a day. These sedentary habits are not enough to offset the caloric intake of kids with poor eating habits.

“When it comes to placing the blame, most parents look to themselves,” states Marcia Mogelonsky. “Seventy-eight percent of parents believe the fault lies with them, yet most seek more information on nutrition so they can improve their children’s health.”

More than half of parents (57%) are worried that their children don't get enough information about healthy living at school, and 47% believe children should have ongoing diet and nutrition classes.

The prevalence of overweight and obesity among children aged two to 19 is significant at 12%. While there are hints that these rates are leveling, they have yet to decline. The federal government has set a goal of 5% incidence in obesity among children for 2010.

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(photo by David Matlin)

My niece and her husband are some of the best informed people I know when it comes to food and nutrition. Once they were looking after a young child and took her on a day trip. Riding home in the car it was time to get a bite to eat. The child asked if they could go to McDonald's. Not wanting to feed the child unhealthy food they said there was no McDonald's in the area. Though still too young to read, the child spotted a pair of golden arches and exclaimed that there was one just ahead.

Once again, advertising made it happen.

In his ground-breaking bestseller, Fast Food Nation, author Eric Schlosser details how fast food companies practice marketing to children. We highly recommend Mr. Schlosser's book to anyone concerned about the nation's food system and how it has contributed to soaring rates of obesity and diabetes among Americans.

Many parents know first hand that the advertising from fast food corporations is reaching their children. Experience has taught them that what the corporations see as effective marketing is making it tougher to feed their kids nutritious meals.

A study carried out by Liverpool University researchers has reached the same conclusion as many parents,

Our research confirms food TV advertising has a profound effect on all children's eating habits doubling their consumption rate ... suggesting a strong connection between weight and susceptibility to overeating when exposed to food adverts on television.

To read an article about the study in Britain's Independent Online go to: Ditch the food ads if you want healthy kids

To purchase a copy of Eric Schlosser's bestseller go to: Fast Food Nation: The Dark Side of the All-American Meal

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U.S. Government Poster from World War II (courtesy of Library of Congress)

(Editors' Note: As our way of offering small thanks to all those who took the time to develop, dispense and sign petitions for the first vegetable garden at the White House since Eleanor Roosevelt plamted a Victory Garden, we decided to republish the following item.)

Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?

During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.

The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."

Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.

Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.

If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.

Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.

Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:

To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.

Our friend Eve Sibley has asked that you "Please consider signing and passing on the petition below urging our next leadership to reestablish the Victory Garden model in the United States. We have done it before, we can do it again."

Bring Back the Victory Gardens Petition

If you'd like to start a garden in your community or your backyard here's some info that should help:

American Community Gardening Association

Funding & Other Support for Community Gardens

Cooking from the Heart of the Garden

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Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)

The key to eating healthy is to find nutriicious foods you enjoy and keep you feeling full for a while. That simple, but good advice is from an item on the web site of the University of Arkansas. Robbie McKinnon, an extension agent with the University of Arkansas, says “look for ones high in fiber, healthy fats and protein or with high water content."

Eating well means feeling better and often getting trimmer. Ms. McKinnon helpfully provides a list of suggested foods as a starting point for eating healthy that includes cauliflower, apples and oatmeal. All her suggestions are familiar fare for those already eating healthy, but millions of Americans are living on a diet of what author Michael Pollan refers to as “edible food-like substances.” Hopefully, those folks will find some foods they enjoy on Robbie McKinnon’s list and make them a regular part of healthier lives for themselves and their families.

To view the full list of suggested foods from the U. of A. Cooperative Extension Service, go to: Healthy foods are good for the waistline

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Here are all 6 Parts of Doug Ferber's interview with American Feast's Wellness Expert, Renee Simon. Renee is the author of the book Take Back Your Health, A Total Wellness Guide for You and Your Family. Renee is a Board Certified Clinical Nutritionist, writer, and seminar leader who specializes in nutrition, exercise, and the mind/body connection.

Part 1 of the podcast interview: here.

Part 2 of the podcast interview: here.

Part 3 of the podcast interview: here.

Part 4 of the podcast interview: here.

Part 5 of the podcast interview: here.

Part 6 of the podcast inteview: here.

To purchase Renee's book go to: Take Back Your Health, A Total Wellness Guide for You and Your Family

For more insights on improving the health of you & your family visit Renee's web site: Total Wellness

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Olive Oil, Fresh Tomatoes & Onion (photo by Rick Tango)

It is widely believed that one of the most healthful of diets is one that mimics the traditional eating habits of the Mediterranean region. The American Heart Association has long extolled the virtues of the Mediterranean diet, rich in fresh fruit, vegetables, beans, nuts, seafood and olive oil for keeping heart healthy. It's a diet that should prevent obesity and promote longevity.

The Mediterranean Diet Pyramid is a nutrition guide that was developed by the Harvard School of Public Health, the World Health Organization and Oldways, the non-profit "food issues think tank." The Pyramid has been around for fifteen years and recently got an update by more than 20 scientists convened at Oldways' 15th Anniversary Mediterranean Diet Conference.

An article in Progressive Grocer quotes K. Dun Gifford, founder and president of Boston-based Oldways, as saying, "While the pyramid's core philosophy hasn't changed, we've streamlined the graphics to present a contemporary approach to delicious healthy eating, based on the overwhelming research about the benefits of the Mediterranean Diet."

According to the article in Progressive Grocer:

The simplified new graphic lays stress on basing every meal on plant foods such as fruits, vegetables, grains (mostly whole), beans, seeds, nuts, herbs and spices, and olive oil, for maximum healthfulness. While these foods have always constituted the core of the pyramid, they have now been combined in one section to illustrate their equal important, and that their benefits stem from being eaten together.

The Oldways website makes it clear that people looking to obtain the health benefits offered by the diet should also be engaging in daily exercise. The exercises they offer as examples seem to have something for everyone: walking, house cleaning, running, soccer, tennis, golf, swimming, hiking, scuba diving, basketball, baseball, football, skiing, surfing, yard work, rollerblading, dancing, weight lifting, and love-making.

If you’d like to read the Progressive Grocer article cited above go to: Oldways Updates Med Diet Pyramid

To learn more about the Mediterranean Diet & download a copy of the Pyramid go to: Oldways

If you’d like to view a selection of California’s finest artisanal olive oils go to: Crafted Olive Oils

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Thanksgiving arrives this week and the winter holidays are fast-approaching. It's the time of year when Americans tend to dine out more than usual and put on some extra pounds. Here are some tips from the U.S. Department of Agriculture (USDA) for eating well when eating out:

• As a beverage choice, ask for water or order fat-free or low-fat milk, unsweetened tea, or other drinks without added sugars.

• Ask for whole wheat bread for sandwiches.

• In a restaurant, start your meal with a salad packed with veggies, to help control hunger and feel satisfied sooner.
• Ask for salad dressing to be served on the side. Then use only as much as you want.

• Choose main dishes that include vegetables, such as stir fries, kebobs, or pasta with a tomato sauce.

• Order steamed, grilled, or broiled dishes instead of those that are fried or sautéed.

• Choose a “small” or “medium” portion. This includes main dishes, side dishes, and beverages.

• Order an item from the menu instead heading for the “all-you-can-eat” buffet.

• If main portions at a restaurant are larger than you want, try one of these strategies to keep from overeating:

• Order an appetizer or side dish instead of an entrée.
• Share a main dish with a friend.
• If you can chill the extra food right away, take leftovers home in a “doggy bag.”
• When your food is delivered, set aside or pack half of it to go immediately.
• Resign from the “clean your plate club” – when you’ve eaten enough, leave the rest.

• To keep your meal moderate in calories, fat, and sugars:

• Ask for salad dressing to be served “on the side” so you can add only as much as you want.
• Order foods that do not have creamy sauces or gravies.
• Add little or no butter to your food.
• Choose fruits for dessert most often.

• On long commutes or shopping trips, pack some fresh fruit, cut-up vegetables, low-fat string cheese sticks, or a handful of unsalted nuts to help you avoid stopping for sweet or fatty snacks.

Get a quick estimate of what and how much you need to eat. Enter your age, sex, height, weight, and level of physical activity to get a personal eating plan: MyPyramid Plan

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Weight Control ((photo by Clara Natoli, courtesy of morguefile.com)

Reuters has reported that “People who eat quickly until full are three times more likely to be overweight, a problem exacerbated by the availability of fast food and the decline of orderly dining habits.”

The findings were made by Hiroyasu Iso and colleagues at Japan’s Osaka University and published in the British Medical Journal. According to Reuters, “They cited as causes both the availability of cheap food in big portions and habits like watching television while eating.”

The problem is becoming increasingly international as well. The Reuters article says, “The World Health Organization classifies around 400 million people as obese, 20 million of them under the age of five. The condition raises the risk of diseases like type 2 diabetes and heart problems.” The epidemic of obesity continues to spread in the United States, with more than 25% of Americans classified as obese by the U.S. Centers for Disease Control.

The Osaka University study found that parents should encourage children prone to obesity “to eat slowly and in calm surroundings.”

If you’d like to read the Reuters article cited above go to: Speedy eaters seen likelier to get fat

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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(Image courtesy of California Avocado Commission)

The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!

Ingredients for 4 Servings

• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional

Preparation

1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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Sign in California (photo by Lysandra Nelson, courtesy of morguefile.com)

Is eating heavily processed fast food a matter of personal choice? Or is an unhealthy diet linked to obesity a matter of public concern?

With a third of American schoolchildren overweight or obese several local governments have decided that fast food is a threat to public health. Some cities have banned trans fats and New York City now requires that calorie counts be posted on menus. Now the City of Los Angeles has placed a one-year moratorium on the opening of new fast food restaurants in some of the city’s poorest neighborhoods.

An article in the New York Times explains,

The councilwoman behind the moratorium, Jan Perry, says its intent is not to crush food choices, but to encourage variety and give residents more nutritious options. Making healthy decisions about food is difficult when people have small incomes, the grocery store is five miles away and a $1 cheeseburger is right around the corner, she and supporters of the ban say.

There are those that worry about how fast food is defined under the ban on new openings. They fear that healthy food that can be served quickly will be shut out along with the food laden with unhealthy fats and comprised of empty calories.

If you’d like to read the New York Times article cited above go to: Los Angeles Stages a Fast Food Intervention

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Sugary Cereal (photo by Darren Hester, courtesy of morguefile.com)

A few months back we wrote that the Center for Science in the Public Interest found that an overwhelming majority of Saturday morning television ads aimed at American children were pitching unhealthy foods.

According to a report on the study by CBS News, “Ninety-one percent (91%) of food advertisements were for foods or beverages high in fat, sodium, or added sugars or were low in nutrients.”

We live in a global age and the shameless marketing of junk food to children is not limited to the United States. The Sidney Morning Herald of Australia reports:

More than half the television advertisements that contain nutrition claims for food promote junk food, research by the NSW Centre for Overweight and Obesity has found after studying 714 hours of Sydney TV broadcasts.

The unhealthy foods most advertised for nutritional value were high-sugar, low-fibre breakfast cereals, battered meat, high-fat frozen meals, cakes, muffins, biscuits, pies and snacks such as chips, popcorn and sugar-coated nuts.

Sugary breakfast cereals that offer loads of empty calories but little nutritional benefit particularly stand out because marketers are targeting children with their misleading ads.

If you’d like to read the article in The Sidney Morning Herald cited above go to: Ads turn junk into health food

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Fast Food Burgers (© Thomas Langlands | Dreamstime.com)

According to the Centers for Disease Control, 15% of American adults ranging in age from 20 to 74 were obese by 1980. By 2007, the number of adults in that age range who were obese had more than doubled to exceed 30%.

The metrics above were cited in a New York Times article linking the unhealthy weight gains of many American adults with significant increases in the amount of food being eaten in the U.S. The article says that in 1970, “the average American ate about 16.4 pounds of food a week, or 2.3 pounds daily. By 2006, the average intake grew by an additional 1.8 pounds a week.”

The Times article goes on to say, “that's an extra half pound of fat weekly - mostly from oils and shortening. That doesn't count the fat in the extra quarter pound of meat Americans now eat every seven days.”

Compounding the effects of unhealthy diets is the fact that more than 60% of American men and women do not get enough physical activity to provide health benefits.

Considering that many Americans have increased the amount of food they eat, refrained from meaningful physical activity, and continue making heavily processed foods full of fat and empty calories a part of their daily diet, it’s sad but not surprising that so many are now suffering ill health.

If you’d like to read the New York Times article cited above go to: The Overflowing American Dinner Plate

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Nature Walk (photo by Gracey, courtesy of morguefile.com)

“That great big sucking sound you hear is the sound of partially hydrogenated oil leaving the American food supply,” so begins a statement from Michael F. Jacobson, Executive Director of the Center for Science in the Public Interest.

The statement refers to the signing of legislation making California the first state in the nation to require its restaurant foods to be free of artificial trans fat. Those fats are widely seen as culprits in America’s obesity epidemic and the country's high rate of deadly heart disease. One million Americans die of heart disease every year.

According to CSPI, “New York City, Boston, Baltimore, Philadelphia, and other local governments have passed trans fat bans in the past two years.”

The statement from Mr. Jacobson makes it clear that much more needs to be done:

Though the U.S. Food and Drug Administration has proven to be impervious to embarrassment, perhaps California’s move today will at long last shame the agency into getting rid of artificial trans fat nationwide. It has the authority to do, but has been stalling on taking action on a regulatory petition we filed with the agency four years ago.

Maybe it’s time to do your body a favor and begin eating less unhealthy fats, while getting more physically active. You’ll get healthier, feel better, look better, and set a great example for the people you love. Remember, if you need to get more physically active you don’t have to rush out and sign up for punishing workouts at a fitness club. A nice walk in the woods under the shade of the trees will do you a world of good.

If you’d like to read the full statement from CSPI Executive Director Michael F. Jacobson go to: California Terminates Artificial Trans Fat!

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(Image courtesy of California Avocado Commission)

Warm days have arrived in most of America and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining.

Avocados aren’t just delicious, they offer terrific health benefits as well!

Ingredients

• 1 Package (6 ounces) Fresh Express® 5-Lettuce Mix™
• ¼ Cup red onion, finely chopped
• ½ Cup celery, sliced
• 2/3 Cup fresh mango, diced
• ¼ Cup red bell pepper, julienne sliced
• 8 Ounces small cooked shrimp and/or lump crab meat
• 2 Ripe Fresh California Avocados, diced
• 5 Ounces Litehouse® Ranch Dressing

Preparation

1. In a large salad bowl toss together Fresh Express® 5-Lettuce Mix™, red onion, celery, mango and red bell pepper.
2. Top with shrimp or crab and ripe Fresh California Avocado.
3. Toss with Litehouse® Ranch Dressing just prior to serving.

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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Kids at the Beach (photo by korycheer, courtesy of morguefile.com)

Only 18% of America's children are eating three or more servings of fresh fruits and vegetables each day, according to a study commissioned by Produce for Kids® (PFK), an organization that promotes the benefits of healthy eating. Much of the food they are eating is heavily processed, full of empty calories, and promoted with ubiquitous ad campaigns aimed at children.

The U.S. Department of Agriculture estimates that approximately 25 million children, or one-in-three kids, are overweight or are at risk of becoming overweight. John Shuman, president of Produce for Kids, noted: "This survey highlights the extent of the challenge facing the produce and retail industries, but also offers hope: we can make healthy foods attractive to kids if we market them creatively."

The study revealed that the most-purchased fruits -- and the most popular with kids -- are those that easily lend themselves to snacking. Bananas, purchased by 85% of households, rank number one, followed by apples (84%), grapes (75%), strawberries/berries (48%) and citrus fruits (34%).

Potatoes are the top-ranked vegetable, purchased by 86% of households, followed by baby carrots (60%), tomatoes (54%), lettuce/salad (53%) and corn (44%).

Reason for Optimism

Parents may be missing an opportunity to add more greenery to their kids' meals. Children voted broccoli among their top three favorite vegetables, yet parents did not rank it in their top five most-purchased items.

Yet while the survey demonstrates that kids are not eating a lot of fresh fruits and vegetables, there is reason for optimism: 49% of parents said that their children eat salad on a regular basis. Moreover, kids want their fresh fruits: 70% of respondents who purchase fruit do so because their kids ask for it.

The addition of dips and dressings may increase the appeal of fresh produce to kids: two-thirds of respondents said their children eat fresh fruits and vegetables with dips. Ranch dressing was cited as the favorite accompaniment for vegetables, while caramel dip, peanut butter and cream cheese were most popular with fruits.

If you’d like to read the press release on which this item was based as it was posted on Yahoo! go to: Study: Only 18 Percent of Kids Are Eating Three Servings of Fresh Fruits and Vegetables

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Children Playing on the Beach (© Chris Johnson | Dreamstime.com)

The breakfast cereals that are marketed specifically to children are not as healthy as those developed for adults. That is the conclusion of a new study published in the Journal of the American Dietetic Association.

The researchers looked at 161 cereals between January and February of 2006. They classified 46% of those cereals as being marketed to children. For example, if the packaging contained a licensed character or contained an activity directed at children, the cereal was deemed to be marketed to children.

The authors of the study wrote that, “Compared to nonchildren’s cereals, children’s cereals were denser in energy, sugar, and sodium, but were less dense in fiber and protein.” They also found that, “The majority of children’s cereals (66%) failed to meet national nutrition standards, particularly with respect to sugar content.”

If you’d like to read the study in the Journal of the American Dietetic Association cited above go to: Examining the Nutritional Quality of Breakfast Cereals Marketed to Children

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