Roasting Root Vegetables

Sunday, January 27th, 2013

Root vegetables are a great cold weather food — tasty, good for you and wonderfully warming when the thermometer dips.  Check out this video of Tucson’s own Dr. Andrew Weil, as he demonstrates roasting root vegetables.

Coconut Water?

Saturday, January 26th, 2013

Are you curious about coconut water?

Chair Workout

Monday, January 21st, 2013

Here’s a short video exercise routine from Dr. Oz’s trainer, Donovan Green.  Only requiring a chair, you’re good to go at home or work without additional equipment. Download to itunes  …a “no excuses” solution!


AZ Snow From Reclaimed Water?

Monday, January 21st, 2013


Here’s an interesting solution for the AZ ski industry — snow made from reclaimed water.  This article includes pros, cons and other observations.




Beans and Other Legumes

Sunday, January 20th, 2013

Beans and Other Legumes: Types and Cooking Tips
Mayo Clinic Staff, June, 2011

Here’s an article that will teach you about various types of beans and legumes — complete with pictures, common uses, preparation tips and recipes.  …A handy collection of information in a short article for both newbies and veterans to the world of incorporating beans and legumes into one’s diet.

See the full article here:

What’s In That Pork?

Sunday, January 20th, 2013



What’s in that Pork? Consumer Reports Magazine, January 2013

Years ago, trichinosis was the main fear about eating pork. But the risk from that parasite was largely eradicated by changes in industry practices (legislation banned the feeding of certain raw foods to hogs) and public awareness of the risks of eating undercooked meat…

…Our analysis of pork-chop and ground-pork samples from around the U.S. found that yersinia enterocolitica, a bacterium that can cause fever, diarrhea, and abdominal pain, was widespread…

…Some of the bacteria we found in 198 samples proved to be resistant to antibiotics commonly used to treat people…

…These steps can help you minimize the risk of foodborne illness or discourage the routine use of antibiotics in agriculture…

View video and read full article here:


Citrus Juice Preserves Green Tea’s Antioxidant Power

Sunday, January 20th, 2013

Citrus Juice Preserves Green Tea’s Antioxidant Power Tufts Health & Nutrition Letter, February 2008

That lemon juice squeezed into your tea may be doing more than merely kicking the flavor up a notch. Purdue University researchers have found that adding citrus juice to green tea can boost the level of antioxidant compounds in the tea that make it through your digestive system by as much as 13-fold…

…Antioxidant compounds called catechins that occur naturally in tea have been associated with a wide range of possible health benefits. Green tea is highest in the percentage of those antioxidants that can be extracted by water—as when you brew a cup of tea. Black tea, made by fermenting green-tea leaves, has substantially less catechin content. Semi-fermented oolong tea falls in-between. White tea, made from buds and young leaves and minimally processed, is also high in catechins.

Read more here about comparative antioxidant levels in various types of teas.