Heathly Olive Oil Meets Healthy Garlic

Garlic Infused Olive Oil
1 large bulb of garlic (about 8 cloves)
1 cup (235ml) extra virgin olive oil
Separate the garlic into cloves, peel & chop into 2 or 3 pieces per clove.  In a small pot, combine the garlic & oil & cook over low heat until warm.  Let cool.  If you want a really intense garlic flavor like I do--let the oil steep longer--up to 2 days.  Strain through a fine sieve or cheesecloth & discard the garlic.
Refrigerate the oil but bring it to room temperature for use.  It will keep for several weeks in the refrigerator.
Oil infused with garlic can be used to season vegetables, meat, bread and pasta.  It is great to have around to dress summer salads.

According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new National Institutes of Health funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides..

Two People & a Turkey Breast

If you are only cooking for one or two---consuming an entire turkey breast does not have to be boring!  We just cut into the breast the other day and used in as the main meat in a deli sandwich.

The next day I made up a walnut pesto (the basil in the kitchen window was growing out of control)--using walnuts instead of pine nuts really boosts the healthy Omega-3 & Omega-6 essential fatty acids.  I spread the pesto on whole wheat wraps and topped with turkey, fresh tomato, & sprouts---yum!

Today I'm making Turkey Reuben Sandwiches---so we have completely new flavor sensation.

 Tomorrow is turkey salad with grapes and walnuts---toast the walnuts and let them cool before putting into the salad---it really brings out a wonderful flavor---and again---more of those healthy Omega essential fatty acids.

Do you have any favorite ways to utilize turkey???

 

Healty Foods Can Help Prevent Cognitive Decline!!!

According to California Walnuts website:" Although research has not found a way to ward off dementia or Alzheimer’s disease, cognitive decline may be preventable. Consuming specific foods, being physically active, and engaging in social activities may help maintain and improve cognitive health.

Animal research published in the British Journal of Nutrition¹ found a diet containing as much as 6 percent walnuts (equivalent to one ounce or 1/4 cup in humans) was able to reverse age-related motor and cognitive deficits in aged rats."

"A recommended serving of walnuts is one ounce, which equates to one quarter cup or 12-14 walnut halves.
Just a handful of walnuts provides:

• 2.5 grams of ALA, the plant-based source of omega-3 fatty acid.
• 4 grams of protein
• 2 grams of fiber
• 10% of your daily value of magnesium and phosphorus"

I buy walnuts in a huge bag from Costco---and the Basil in my kitchen window is growing huge and healthy--
so I'm going to make some Walnut Pesto---I think it could be fun!

Whats your favorite way to eat walnuts????

Top Ten Ingredients in the Hospitality Industry for 2011

Good Nutrition does NOT need to be boring---
Add some healthy variety to your meals by trying some of these ingredients.  (Not everyone will like all of them--but doesn't hurt to try!)

 Pleasant surprises make meals memorable. These ingredients have been pegged as this year's hot trends by hospitality and restaurant consulting firm Andrew Freeman & Co.  (Write up by A. Sheinman)

1. Pimento cheese. It's smooth, spicy and spreadable.

2. Neck meat. Lamb, beef, goat and pork necks are tasty.

3. Whey. Way cool in salads and sauces.

4. Kumquats. Great in salads and desserts.  (Fun citrus fruit.)

5. Smoked garnishes. Dishes are being topped off with smoked olive oil, smoked butter or smoked cumin.

6. Hay. It's used for roasting, smoking and braising.

7. Popcorn. Sweet or spicy, it even works as a crispy crust on meats or fish.

8. Sherry. This quaint quaff is back in style.

9. Beer in sweets. Belly up to the dessert bar for ice cream and cakes made with brew.

10. Honey. Sweet in sauces, dressings.