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The Benefits of Beverages

February 15, 2011 / emily / 0 Comments

by Katie Haarala, R.D.

I’m sure you’ve heard some of the food mantras for eating well such as, “eat your greens” “5 a day for better health” “make half your grains whole” and “you’re gonna SIT there until you finish your supper or you’re not getting any dessert, and I mean it, Kathryn!” Ok, perhaps that last one is more narrowly aimed, but let me tell you, threatening to take away my dessert rights was enough to make me eat sauerkraut (and my imagination closely relates the taste of sauerkraut to dirty gym socks.)

What if I told you that we could also derive health benefits from the beverages we consume? It’s true. I am sorry to say the energy drinks, sodas, and frappuccino’s will not top the list; in fact, they are rock bottom, having the opposite effect. So, if the stifling sugar content of some of the most popular beverages can’t prompt you to make a switch, perhaps the health benefits of the following beverages will.

Tea- Believed to be the world’s most popular “super-food” beverage, it is a drink you’ll want to include often. Tea is known to be high in the powerful antioxidants flavonoids. They are beneficial for your overall health and may help reduce your risk of certain cancers. This popular beverage and it’s hailed nutrient content is also believed to help lower risk of heart disease and stroke with regular consumption.

Red Wine– A glass in moderation has shown to reduce the risk of heart attack and stroke as well as raise HDL (good) cholesterol. It also contains the antioxidant resveratrol, an added bonus for your health. Remember, the idea is moderation, approximately a 5 ounce serving for women and 10 ounce serving for men a day

Side Note: Do you have difficulty remembering which form of cholesterol is the “good” cholesterol and which is the “bad”? This trick used to help me in my studies: HDL (Healthy-good) LDL (lousy-bad). There, now you’ll never forget!

Water- Does this seem like an obvious one? We are made of water; therefore, we must consume enough of it to remain healthy. Appropriate hydration allows our organs to work efficiently as the brain is approximately 74% water, the muscles 75% and the blood 83%. Leading to this important point: hydrate yourself properly.

Hot Cocoa– Perhaps this may be deceiving, and I would hate to mislead you. Specifically, the benefit is stemming from the cocoa powder (not all the tasty sugar and rich milk), which is antioxidant-laden and has cardiovascular disease fighting properties. A homemade cup of dark chocolate cocoa is the way to go; purchase 70-100% coca powder to reap the maximum benefits.

KTP’s Devilish Hot Cocoa

Ingredients:

1 cup Almond Milk

1 tsp. 100% cocoa powder

1 red chile

1/8 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground ginger

1/8 tsp. cayenne pepper

Directions:

In medium saucepan, combine chocolate, milk and red chile. Bring to a gentle boil, stirring constantly.
Add cinnamon, nutmeg, ground ginger and cayenne pepper. Stir to incorporate. Boil for 1 minute. Remove chile from hot cocoa mixture and enjoy!
Note: Understand this is not a super sweet hot chocolate, but one that is rich and sure to please. With about 65 calories, and the ability to cure my sweet tooth, it is a go-to option when I am craving some chocolate! The natural sweetness of the almond milk satisfies; if need be, add an additional tsp . of sugar can be added.

Are you feeling like the soda is a less than exemplary option? It surely doesn’t provide any of the aforementioned benefits. Now that you’re more beverage savvy, you’re on your way to making healthier drink selections! Which will you choose first?

To read more of Katie’s Health & Wellness Advice on intotheSoup.com Click Here!

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu. She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

Potato Port Canna Soup–For Medicinal Use Only

February 12, 2011 / Heidi Lee / 0 Comments

The topic of this week’s into the Soup Radio is, well, the most interesting ever!?!? For those who can, cook with cannabis for (medicinal purposes). Give this soup (and butter) a try–it may just lift you up and make you feel allll better!

Ingredients:

4 pounds red potatoes
2 sweet yellow onions
1/2 pint heavy cream
1/4 pound sharp cheddar cheese- shredded
1/4 pound asiago or fontina
1 quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons Canna Butter* (recipe below)
1/2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley

Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and bud butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours.
Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. DO NOT let the soup boil after the cream has been added! Add the and blend once again.
Serve with crispy bacon and parsley as garnish.

Canna Butter

1 pound butter
1/2 ounze Marijuana Shake or Flour

Heat butter and marijuana flour together in the crockpot on the lowest setting for 24 hours. When cool enough to handle, pour through the double layer of cheesecloth lined strainer into the large bowl. Twist pulp in the double layer of cheesecloth to get out all the liquid butter you can. Yummie….. pour into ceramic or glass dish for cooling. Refrigerate to quicken cooling. When cool cut into large pieces, place green butter in large ziploc bag for freezing.

Click Here for More Soups of the Week

The Weekly Whet: Bad Romance

February 11, 2011 / emily / 0 Comments

WARNING: The following cocktail may evoke uncontrollable feelings of affection. Please consume responsibly, away from children, small animals, and easily embarrassed friends and acquaintances.

Happy Valentines Day from into the Soup!

Ingredients

Strawberry Liqueur 1/2 oz
Vanilla Vodka 1 ½ oz
Cranberry Juice
Pineapple Juice
Champagne

1.) Pour juice, liqueur, and vodka into a cocktail mixer with ice and shake well

2.) Strain into champagne glasses

3.) Top-off with champagne and enjoy 😉

Find more fun, romantic cocktails at cosmopolitan.com

Sweet Comic Valentine

February 11, 2011 / Heidi Lee / 0 Comments

I’ve never been a great fan of St. Valentine’s Day or the number 14 (which in Mandarin means “imminent death” if pronounced incorrectly). Chocolate never did much for me unless it encased a strawberry rimming a glass of sparkling wine. Red roses, heart-shaped cards, and expensive dinners were never really my thing. As for boys, well, that’s another matter entirely!

When I was in kindergarten, my teacher would put on music and me and my ‘boyfriend’ Tony would dance around the classroom with complete abandon. I was very popular in elementary school and at one point had two boys walking me home: one carried my books, the other, my plaid lunchbox. It was fun, relaxed, and comfortable.

Valentine’s Day in elementary school was the deal! What was so neato was that regardless of how anybody felt about anybody else, everybody got a valentine’s card…and a party! Could you ask for more?

Then, thrust upon we unsuspecting 12 year-olds, was the dreaded “MIDDLE SCHOOL”. All of a sudden it became a big, fat deal to have a boyfriend; or, at least, be stalked by several. You know what I had to say to that?

“Buzz Kill!”

Thus, life and (Valentine’s Day) turned into relentless pressure to conform– and lame dances were par for the course. Ugh.

Who needs additional pressure upon entering “The Middle”? What an appropriate name for that period of life. It’s as if you’re locked in a time warp of change and anticipation. Seriously, you’re smack dab in the middle of acquiring social skills, battling skin issues, daily dealings with CHANGE, body awareness, image makeovers, and trying to figure out just what “cool” really means. Again I say, “Buzz Kill!”

However, being a social creature by nature, I still wanted to be cool, to fit in, to get a freakin’ card and perhaps a box of chocolates or a lousy flower. Alas, I didn’t. And, I never truly did until I met my husband nearly 18 years later.

In fact, 18 years ago we were on our way to Victoria Island in the province of Vancouver, Canada to stay at a little place on the coast called Tai Na Mara. There, over Valentines Weekend, we fell a little deeper in love, had strawberries, chocolates, and champagne. We exchanged roses and mushy cards and we went out for a very expensive dinner. Oh, and we danced with complete abandon as only 5 year olds and lovers are wont to do.

500 Best Comfort Food Recipes: Asparagus with Parmesan and Toasted Almonds

February 10, 2011 / emily / 0 Comments

Here’s a healthy alternative to asparagus smothered in Hollandaise Sauce and it’s every bit as satisfying. Try it with your favorite protein or as a side with a pasta entree.

Asparagus with Parmesan and Toasted Almonds

Makes 6 Servings

Ingredients:

11⁄2 lbs asparagus
1⁄4 cup sliced blanched almonds
2 tbsp butter
2 cloves garlic, finely chopped
1⁄4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

1. Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths. In a large nonstick skillet, bring 1⁄2 cup water to a boil. Blanch asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.

2. Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve.

3. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring for 2 to 3 minutes or until asparagus is just tender.

4. Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.

Variation:

Make this dish with green beans. Trim and cut into 11⁄2-inch (4 cm) lengths and cook in boiling water for about 5 minutes or until tender-crisp.

Click here to purchase this week’s cookbook: 500 Comfort Food Recipes by Johanna Burkhand

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936

mquibell@robertrose.ca

Dining on a Dime: Dim Sum at C-Fu

February 10, 2011 / emily / 0 Comments

“Hey, do you want to get Dim Sum?” Julie asked as we walked back to our cars feeling slightly defeated and very hungry. You see, our original plan for lunch had fallen through, so there we were, racking our brains for an alternative eatery that would make us (and our thin-wallets) happy.

“I’ve never had it before,” I replied. “What is it exactly?”

“It’s like ordering a bunch of appetizers—lots of dumplings and stuff. Come on, I know a good place,” said Julie.

Minutes later, we arrived at C-Fu where I had my first Dim Sum experience, which for those of you who are unacquainted with this style of eating, is like having the buffet come to you. Servers walk around pushing carts full of various hot plates of food. You select whatever dishes you would like to share (or not), and he or she tallies what you ordered on your bill. The servers cruise by with carts throughout your meal, so you can order more food at any time. I have never felt happier or lazier as I sat there, sipped my green tea, and ordered plate after plate of dumplings, sweet buns stuffed with barbecued pork, sticky rice, and other delicious Chinese “bites.”

By the time Julie and I were finished grazing, we felt like happy little Buddhas. Our bellies were full, the fortunes in our fortune cookies were positive, and our check was well under $30.

For delicious Dim Sum, wonderfully cheerful service, and a great atmosphere for families and friends, we recommend C-Fu Gourmet any day of the week. And don’t forget the soup-dumplings! They’re the best!

Click here to see more Dining on a Dime features

Into the Soup