Vitamin D Deficiency

Posted on August 21, 2009

Vitamin D is on everyone’s lips these days. The big question is, do we get enough? The short answer is, most of us do from sunshine, fortified milk, certain fish (salmon, mackerel, tuna, sardines), and some dairy products. But if you do not drink vitamin-D-fortified milk, are home-bound, over fifty, use sun-block excessively, are dark skinned, obese, or suffer from malabsorption, you may not be getting enough.

Vitamin D is critical for calcium absorption, bone development, and preventing osteoporosis. The older you are, the more you need. An Adequate Intake (AI) of 200 IU (5 mcg) is needed from birth to 50 years old; from 50 to 70 years the requirement is 400 IU (10 mcg), and 71 and older is 600 IU (15 mcg). If you feel you may need a supplement, talk to your doctor. Read more http://ods.od.nih.gov/factsheets/vitamind.asp

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The Perfect Hard-Boiled Egg

Posted on August 21, 2009

hard boiled egg isolated on white

There is, in fact, an art to boiling a perfect hard-boiled egg…and in the end it has less to do with boiling and more to do with letting the egg cook off the heat. Place your egg(s) in a single layer in a saucepan and cover with 2 inches of water and a generous sprinkling of salt. Bring to a boil and cook for 1 minute, then remove the saucepan from the heat, cover, and let stand 15 minutes. Remove the eggs, crack each shell on the counter, and place in a bowl filled with ice water. When cool enough to handle, peel and eat.

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How to Toast Nuts

Posted on August 3, 2009

Spinach and Mandarin Orange Salad

Whether you are making a pecan pie, garnishing a frosted cake with sliced almonds, or throwing pine nuts into a salad, toasting the nuts before you use them unleashes their fantastic flavors. Toasting is easy, and it can be done a number of ways: 1) In a skillet over medium heat, with or without butter or oil; 2) in a preheated 350˚ F oven for about 8 minutes; or 3) under the broiler (watch carefully to avoid burning). You can make a big batch and store them in an airtight container to last the whole week. Pine nuts may develop whitish spots, but this does not affect their taste or freshness.

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Reduce Blender Clean Up

Posted on August 1, 2009

Cleaning the hard to reach angles of a blender’s lid can be a royal pain. So, here’s a trick: Place a piece of plastic wrap between the top of the blender container and the lid. When the contents splash up, they will hit the plastic wrap and the lid will stay clean. For small jobs, just a piece of plastic, without the lid will do.

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