Healthy Cooking Recipes: Squash
By Sally Morton

Memorial Day weekend is the unofficial start of summer, and it is time to think of healthy cooking recipes featuring vegetables fresh from the garden! This article gives two of my favorite squash recipes: A Baked Flounder, Potato, Onion, and Squash Recipe and a Mushroom and Cheese Stuffed Butternut Squash Recipe.

Baked Flounder, Potato, Onion and Squash Recipe

2 teaspoons vegetable oil
1 pound flounder fillets
2 medium onions, sliced
2 medium zucchini, sliced
2 medium squash, sliced
4 Irish potatoes, sliced thin
? cup freshly squeezed lemon juice
¼ teaspoon salt
½ teaspoon ground pepper
½ cup of chopped scallions, garlic, chives, and parsley

Weight Loss Recipe: Carrot and Zucchini Muffins
By Kim Beardsmore

Who said weight loss food is boring?! Our Carrot and Zucchini Muffins provide the perfect mid-afternoon energy pick and are still packed with health enhancing nutrients.

One cup of zucchini has about 35 calories. It contains about 340 milligrams of potassium, 530 International Units of vitamin A and 70 milligrams of phosphorus.

The daily recommendation for women over age 20 for vitamin A is 4,000 International Units, and 800 milligrams of phosphorus. There are no recommendations for potassium. However, one cup of tomato juice has 535 milligrams of potassium, a cup of strawberries has about 250, a banana has 450 and a slice of honeydew has 350.

Vegetarian Chef Salad
By Virginia Louise

This recipe provides you with loads of fresh veggies to boost your daily fresh fruit and vegetable intake. And that’s not to mention being packed with protein, so it functions as a hearty meal that will give you lots of mileage.

Plus, the tangy flavor of organic produce, as compared to conventional produce, shines through. Just ask any gourmet chef whether he or she prefers conventional or organic produce--they say organic, for flavor, every time.

Ingredients:

Amazing Mace
By Bruce Burnett

Mace is a spice. What's the difference between an herb and a spice? Well, it is generally agreed that an herb is from the leaves, flowers or stem, or soft part of a plant that has medicinal and/or culinary uses. A spice is from the seed, bark or root or hard part of a plant and its use is primarily culinary and secondarily medicinal.

Mace
is the aril, or covering, of the nutmeg seed. The nutmeg tree is an evergreen,
growing to 12 metres (40 feet). It has fragrant leaves and tufts of small
yellow flowers. The tree is native to the Molucca Islands of Indonesia (the
Spice Islands), so forget about trying to cultivate one in your back yard.

Hearty Summer Salad
By Virginia Louise

This organic chickpea and black-eyed pea salad is great for those summer days that are just too hot to cook. You know, those days that are so hot you say, “Don’t even look at the stove!”

Served cold, this salad is refreshing. It’s terrific with grilled summer foods, such as organic portobello burgers or vegetarian bratwurst.

Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!

Move Over Four Food Groups, Here Comes Number Five

Move Over Four Food Groups, Here Comes Number FiveBy Dr. Leslie Van Romer

We are all very familiar with the four food groups on which we were weaned and have likely been filling up on ever since.

There is another food group that has grown in popularity over the last 50 years but was never crowned officially as a food group.

Cooking School
By Glenda Erceg

Ideally, the best way to get recommended nutrients is…to eat them! We have the potential to live long, healthy lives due to advances in technology, discoveries in medicine and improvements in lifestyle. We can reap these rewards if we are mindful of what we eat.

Your food and physical activity choices each day affect your health—how you feel today, tomorrow, and in the future. These tips and ideas are a starting point.

Use the Nutrition Facts label and choose products with a higher % Daily Value (%DV) for fiber – the %DV for fiber is a good clue to the amount of whole grain in the product.

Eat More Veggies, Eat More Fruit, Get Healthy - Really?
By Herbert Dreyer

While it is common to see scientific studies on how health can be improved by using certain, particular supplements of vitamins and minerals it is not the same for the real McCoy.

How true? Ask yourself and do a goggle search (or a PUB Med or any advanced search of scientific articles) about how many times you see a study--any study--on a particular fruit or vegetable that comes out proving some health improvement. Not a group, but a particular fruit or vegetable. And proof of health, not disease (this is an important distinction).

Healthy Eating - Is This Practical in America?
By Bentley Thompson

United States of America. This is the nation of which one of it's former presidents publicly said, "I don't like broccoli," and another political figure misspelled the word potato. It's also the place where TV commercials make a mockery of buying healthy vegetables at the supermarket when you can get your nutrients from vitamin supplements.

What is healthy eating anyway? Aren't we confused yet? Consider the orange (fruit). We try to improve its health-giving properties as a food, by juicing it and reconstituting it from concentrates and additives. Where is the fiber?

Health, Aging and Weight Loss With Vegetarianism
By Stephanie Mundle

A major point for vegetarianism is that the animals we eat got their protein from plants. So, why not just go to the source for your nutrition? An important concern is that you need to be conscious of your protein consumption. But it isn’t a hard thing to do.

I’ve just read a little book provided by a local Buddhist temple, Why Medical Doctors are Vegetarian. It raises some interesting points about vegetarianism.

I’m not a vegetarian. I like meat. But I’m looking at it.