Foods To Lower Your Cholesterol

This latest research and nutrition experts recommend to reduce heart disease cases is to change your food diet and also your lifestyle. We made a list of the best cholesterol lowering foods in 2007. 


1. Whole Grains and Oats

a five-year Insulin Resistance Atherosclerosis Study showed that people whose diets contain the most whole grains “had the thinnest carotid artery walls and showed the slowest progression in artery wall thickness.”

2. Blueberries

elp lower cholesterol as effectively as commercial drugs with fewer side effects.

3. Nuts

small serving of nuts every day can reduce your total cholesterol, reduce your LDL cholesterol.

4. Chlorella

chlorella is a potent, eco-friendly source of healthy omega-3 fats

5. Chocolate

consume raw chocolate without added dairy products or artificial sweeteners.

6. Avocados, 7. Olives, and 8. Olive Oil

The high level of monounsaturated fats in avocados, olives, and olive oil protect against heart disease and diabetes and can increase your good cholesterol and decrease your bad cholesterol.

9. Goji Berries

can increase the production of an antioxidant called superoxide dismutase (SOD) which prevents cholesterol oxidation.

10. Flaxseed and Flaxseed Oil

Many experts agree that flaxseeds are a good choice to help maintain heart health and avoid heart disease and dangerous cholesterol levels.

Here’s our new 2011 list of the Top 14 Foods that Lower Cholesterol.

• Cholesterol not the sole reason people have heart disease, but it’s definitely a contributing factor. Experts agree that dietary cholesterol raises blood cholesterol and that high blood cholesterol levels increase your risk for heart disease.

Healthy Snacks Recipe

The Journal of the Federation of American Societies for Experimental Biology, 2009 University of Michigan Cardiovascular Center suggests that by eating 1 cup of blueberries will give you 85 calories. May speed up your digestion and reduce belly fat. The antioxidants in blueberries can boost your immune system, also help fight heart disease and its abilty to dissolve bad cholesterol.


Here's a so refreshing and healthy snacks recipe of Blueberry Coconut Shake from Lauren On Health Food.

Blueberry Coconut Shake

Add and mix all the ingredients in a blender until smooth.

½ cup frozen blueberries
½ cup young coconut meat
1 cup coconut water
1 tsp. agave nectar (optional)
½ tsp. vanilla extract
2-3 ice cubes

Satisfying Snack

Warren said, "Cashew nuts are packed with heart-healthy monounsaturated fats and are a great source of magnesium as well, which is important for heart and bone health, The more they are incredibly rich in protein and fiber, which makes a filling snack, even if you eat just a handful. "


Also it Reduces the total level of cholesterol, Decreases your LDL level of "bad" cholesterol and Improve your total good cholesterol.


Nuts are a choice filling and satisfying snack. They are also easy to find at the airport, so they are a perfect all-natural choice when you travel. Choose unsalted raw nuts and when available.

Certified Source Of Antioxidant

Try these certified nutritionist sugar risk healthy snacks before your stomach starts to growl and scratch! Set your mind to eat healthy food everyday. They promise to fill up without filling out.

Unsweetened Applesauce:
Serving size: 1 cup
Calories: 100
Health benefits:
Good source of antioxidant quercetin, and can protect against heart disease and cancer, prevent inflammation. Rich in Fiber and keeps your digestion on track. preventing cholesterol from building.


Make your own Applesauce: This recipe is from Laurel on Health Food.

Raw Kiwi-Raspberry Applesauce

 

1 large Fuji apple, peeled
1 kiwi, peeled
7-8 raspberries
1/2 lemon


Cut the apples and kiwi large pieces and place them in a food processor or blender. Cut the lemon in half and squeeze the juice of one half on top of the fruit. Blend or process until smooth consistency high. Serve at room temperature or chilled.


Tip 1: Use organic products if possible. Tip 2: I used a Fuji apple, but you can use any juicy apple that you like. Tip 3: You can store this sauce in the refrigerator in a container with a lid for 1-2 days.

Asthmatics Took Ginger

Some recent discoveries: • Ginger has anti-cancer properties. For example,

Researchers at the University of Michigan, said recently that it deems to be of ovarian cancer cells at bay - in a test tube. (This is far from saying that ginger can prevent cancer, though.) • can prevent bacterial growth. For example, in a laboratory study, reduced the bacterium H. pylor4 responsible for most stomach ulcers and stomach cancer perhaps. • In one study, asthmatics who took ginger reported fewer symptoms, but found no evidence of changes in lung function. • Ginger has anti-inflammatory properties and can therefore be a useful remedy for arthritis. • Ginger does not seem to relieve nausea and vomiting during pregnancy, motion sickness and chemotherapy.

What to do if you want to try ginger for nausea and vomiting, you can buy ginger capsules. But keep in mind the ginger can cause major digestive problems and nausea. instead of treating them.You can try the candied ginger or ginger tea. Most bottled ginger ginger also contain little or none.

Stay Away From Processed Foods!

Put down that salt shaker and not far away from processed foods! Long suspected as an accomplice in the heart of the disease indirectly, by increasing the blood pressure of salt has finally been directly implicated as a culprit in cardiovascular risk.


Researchers reported that those who cut their salt intake from 25% to 35% reduced their risk of cardiovascular events over the next 10 to 15 years from 25% to 30%. The regime no added salt (NAS), which is the regime most commonly prescribed. This diet is for patients diagnosed with congestive heart failure, cardiomyopathy, ,heart disease chronic or acute renal failure, hypertension, or edema.


The American Heart Association recommends that most people limit the daily intake of salt to 2,300 milligrams - less than a teaspoon (2,400 mg). For people with heart failure, the recommendation is not more than 2000 mg per day. Achieving this goal requires more than simply restrict the use of salt, however: More than 80% of Americans' salt intake comes from processed foods, including 20% ​​of meat and meat products and about 35% of products bread / cereals.


The nutrition label provides the amount of sodium per serving, so always check the serving size. Judging by the number of milligrams instead of the percentage, because it relies on a diet 2400 mg per day and will be inaccurate for any other level.


NAS snack, you will do well to fresh fruits and vegetables. There are some pre-packed snacks that do not normally contain sodium, such as gelatin desserts, and ice. But to be safe, you should always check the sodium content of the sign. However, it is important to remember that even if the nuts are low in sodium, but they are also high in fat and calories.


Here is a list of some other foods that contain common snack 0 mg sodium, or nearby: Read more about this Article...http://ht.ly/5NmWH

Seasonal Cooking

This post was originally published as What’s in Season? by Laurel on Health Food.

Hey there! I’ve been thinking a lot about seasonal cooking this week. Last Saturday I took a trip to the local farmer’s market and was excited to see some of my favorite fall produce on display. Down in Florida, we’re not feeling much of a change in weather (it’s still hot & humid), but we should get a break soon enough.
One of the best things about cooking and eating in-season foods is they taste better and they’re at their peak levels of nutrition and freshness. Eating seasonally means you can eat locally (supporting farmers and community-supported agriculture). Your food will travel shorter distances from the fields to your plate.
Here’s a list of fruits and vegetables in season for Autumn/Fall: apples, arugula, asian pears, beans (for shelling), broccoli, Brussels sprout, fennel, green tomatoes, hard-shelled squashes, pears, persimmons, pomegranates, radicchio, sweet peppers, and sweet potatoes. (Ref: Fresh From the Farmers’ Market by Janet Fletcher)
Look out for these foods in your local stores and markets. Or maybe you’re lucky enough to have a few growing in your garden!
I picked up some fresh Brussels sprout last weekend and they’re really delicious. I recently learned that these magically healthy cruciferous vegetables are sweeter during their peak season. I could really taste a difference and they didn’t have the strong bitter flavor Brussels sprout tend to have other times of the year (the longer they’re stored off the stalk, the stronger their bitter flavor becomes).
Happy Fall Season and I hope you enjoy some seasonal produce!

Food Truck Event NYC

This post was originally published as Taste of Parks NYC by Laurel on Health Food.

Yesterday there was a food truck event in Central Park, and I was all over it! New York City’s Taste of Parks event showcased over a dozen gourmet food trucks in a gathering at The Arsenal in Central Park over on the east side. Several of the best food trucks were there including Desi Food Truck (my fav), Fatty Snack, and Coolhaus.

Here’s a roundup of the food I sampled (or saw someone else eat):

• Desi Food Truck – I tried the vegetarian-friendly Aloo Masala (potatoes & peas) kati roll and a sample of the Dal & Rice (yellow & red lentils over basmati rice). Desi’s Indian food is authentic, super fresh, and very spicy. Just like I like it.
• Ladle of Love – I sampled a chilled gazpacho and their truffled chickpeas. Wow, the chickpeas were a fun, salty snack. Plus, they were vegan and dairy free. I’d definitely like to try more from this truck another day.
• NY Dosas – This South Indian food truck was making vegan crepes. This was the smallest cart there but people were loving it. I talked to a group of guys and girls who said the crepes were “amazing.” They are regularly located at Washington Square Park at West 4th and Sullivan. I’ll definitely be there for lunch someday soon.
• Food Freak – These guys were serving samples of their gourmet grilled cheese sandwiches and “watermelon freak juice” which was so fresh and perfect for summer (recipe here). I tried a bite of the Garden Grillz sandwich with shaved carrot & zucchini salad tossed in red wine vinaigrette. I don’t eat a lot of cheese, so a sample size bite was perfect. They toasted the bread perfectly.
• Pullcart – Fatty Snack’s pull cart was giving out samples of their pulled pork sandwiches, but they sold out early (no surprise there). I’d like to visit them another time because I noticed they sell fresh coconut water.
• Rouge Tomate – Their chilled white gazpacho with almonds, grapes, and cucumber was refreshing and classy. What a surprise to have something like this come out of a food truck.
• Kelvin Natural Slush - The slushie cart had samples of their almond palmer slush made with citrus, tea, and mixed berries. I really liked it and it wasn’t overly sweet, so that’s a plus. I bet the Kelvin trucks do very well in the summertime.
• Coolhaus – The ice cream sandwiches coming out of this truck looked so good, but I just drooled over what other people were ordering. I was definitely too full for dessert. Some of the creative flavors included dirty mint chip, tahitian vanilla bean, matcha green tea, and brown butter & candied bacon ice creams. Whoa.

One more thing! While I was there I spoke with a reporter from DNAinfo (Manhattan local news). Today I found her article with my picture and a quote. Check it out here.

Foods To Lose Weight

This post was originally published as The Food-Mood Connection by Laurel on Health Food.

The Seattle Times reports that the food we eat directly affects the mood we’re in. In her book, “The Good Mood Diet: Feel Great While You Lose Weight”, registered dietician Susan Kleiner writes that, “what and when we eat directly affects mood. And our mood not only affects what we choose to eat, but how our body responds to that food.” Then ten foods nutritionists recommend eating to enhance your mood are: milk, oily fish, strawberries, spinach, sweet potatoes, turkey, brazil nuts, low-fat yogurt, foods or drinks with caffeine, and cottage cheese.

Drinking More Kombucha

This post was originally published as Kombucha! by Laurel on Health Food.

I was always kind of “eh” about kombucha tea, until I tried some great local brands here in NYC. Now I’m crazy for the stuff. Kombucha is a fermented tea that’s been praised for its health benefits for centuries including increased energy, improved digestion, and prevention/treatment of illnesses including common flu and cancer.


I started drinking more kombucha over the last month or two after I stocked up on a bunch of bottles at the NYC Veg Food Fest. This is my personal opinion, but I definitely feel like a get an energy boost after drinking it and I especially love how it eases my digestion.


A few my local favorites are Kombucha Brooklyn’s grape flavor (kombucha mixed with a little concord grape juice) and Bao Fresh Kombucha’s mango flavor. I’ve even been thinking of buying one of the brew kits from Kombucha Brooklyn to make my own ‘buch at home. Hmm.


What’s your thoughts on kombucha? You like it? Or think it’s gross? Never tried it?

Cherries reduce inflammation

This post was originally published as Cut Belly Fat w/ Tart Cherries by Laurel on Health Food.

Natural News posted a new cherry study from the University of Michigan. Researchers found that adding tart cherries to your diet may help reduce your risk of cardiovascular disease and metabolic syndrome. The study fed mice one of two diets: a high fat, moderate carbs diet (45% calories from fat, 40% calories from carbs) OR a low fat, high carbs diet (10% calories from fat, 75% calories from carbs).

Mice that were given added cherry powder to either diet had an 11% reduction in cholesterol after three months. In addition, the mice who had cherry powder had 54% body fat compared to 63% body fat in the mice that did not eat cherry powder. Most of the fat reduction was around the belly area of the mice.

The mice that ate cherry also had a 40% reduction in the TNF-alpha inflammation marker and 31% reduction in the IL-6 inflammation marker. The researchers found that “the activity of the genes producing these two compounds was reduced in the mice, suggesting that tart cherries may reduce inflammation at a systemic level.” (Natural News)

If you’re interested in learning more about tart cherries, check out this great informational page on About.com’s alternative medicine site: What are Tart Cherries and Tart Cherry Juice?

You can probably find tart cherries at your local health food store. I also searched online and found them on Amazon. You can get dried tart cherries, tart cherry juice, etc. I also wasn’t surprised to find tart cherries in a pill form.

Update: This article was featured on the Total Mind and Body Fitness Blog Carnival 98.

The easiest foods

This post was originally published as Almonds for Digestion and Immunity by Laurel on Health Food.

I feel like I keep talking about almonds lately…but there’s a good reason for it. They’re so good for you and they’re one of the easiest foods to keep at your desk, in your car, or anytime you need something filling and fast.

A study published in the Applied and Environmental Microbiology journal found that almonds may give your immune system a boost and also improve digestion. But how? Almonds increase the amount of good bacteria in your digestive tract. Women’s Health Magazine recommends eating one large handful a day to reap these benefits. (Ref: Nov 2008, p. 28)

To keep your portion in check, count out about 25 almonds before you leave the house for the day and take them in a small tupperware container or bag. For me, I spend long hours sitting at a desk during the week, so I keep a big jar at work. I count them out in a pile next to me so I can grab a few at a time when I want something to munch on.

If you were already trying to add a handful of walnuts into your diet, maybe try mixing the two up for your daily dose. About 10-15 of each on a daily basis.

Avoid getting sick

This post was originally published as Boost Your Immunity by Laurel on Health Food.

Women’s Health Magazine reports that some food and drinks will boost your immune system and help you avoid getting sick.

• Chamomile tea – polyphenols in the tea increase antibacterial blood activity
• Steel-cut oats – packed with beta-glucans (fiber) that activate white blood cell activity
• Salad dressing w/healthy fats (ex. olive oil & balsamic vinegar) – fat is essential for the body to absorb cartenoids (the antioxidants that improve your immunity)
  Tip: Do not choose “fat free” dressings. Your body needs healthy fats to absorb the powerful antioxidants.
• Whey protein (ex. whey protein powder or yogurt) – contains an amino acid called cysteine which converts into an antioxidant (glutathione) to protect your cells against bacterial or viral infections
  Tip: Don’t drain the clear liquid at the top of your yogurt carton, just stir it back in. The liquid is pure whey protein!
• Tomato – lycopene acts as an antioxidant to protect white blood cells from free radical damage
• Butterbur - herbal supplement that helps fight allergies
• Gatorade – increases immune response during intense exercise
• Wine – ethanol, organic acids, and low pH in wine can stop E. coli, listeria, and salmonella before they make you sick
• Hot sauce – capsaicin, a compoind in chili peppers, may improve immunity by increasing your number of antibodies and helping to remove toxins from your system

Read the entire “Immunity Diet” article here. Women’s Health includes reputable studies to back up their choices of immunity-boosting food and drinks.

Veggie Bean Soup Recipe

This post was originally published as Feel Better Veggie Bean Soup by Laurel on Health Food.

I made an all veggie soup last week and it came out pretty good. I wasn’t in love with it (I thought I made it too spicy), but my boyfriend seems to think it’s super yummy, so I figured it was worth a share. I can tell you one thing, this soup is super nutritious and filling. Beans are full of complex carbohydrates and fiber, which means they give you long-term energy and satisfaction. This is also a great soup to make when you’re feeling sick. I was a little under the weather last week after returning from a trip to Florida where one of my friends got married. All these vegetables and fresh broth, coupled with lots of sleep, got me feeling better in no time.

Feel Better Veggie Bean Soup

1 pack of mixed beans (such as 10- or 12-bean soup)
1/2 yellow onion, chopped
4 cloves garlic, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
2 tomatoes, chopped
1 can tomato puree (reduced sodium)
3 poblano chili peppers, chopped
6 kale leaves, chopped
6 cups vegetable broth (reduced sodium)
2 bay leaves
2 tbsp. extra virgin olive oil
1 tbsp. fresh thyme
Salt & pepper

Soak the beans overnight in the refrigerator. Drain the beans and put them in a big soup pot. Cover with water and bring to a boil. Lower the heat and simmer for about 1 hour. When the beans are done, drain in a colander and set aside.

Heat olive oil in your soup pot over medium-low heat and add the onions, carrots, celery, chili peppers, garlic, thyme, and a little salt and pepper. Allow veggies to cook together for about 7-10 minutes, stirring frequently. Add the tomatoes, kale, bay leaves, and tomato puree and cook for another 10 minutes, stirring frequently.

Puree about half of the beans in a food processor and then add them to your vegetables in the soup pot with the rest of the whole beans. Pour the vegetable broth on top and bring to a boil. Reduce heat and simmer for about 20-30 minutes. Remove bay leaves and season with more salt and pepper to taste.

Tip 1: Try a dollup of organic sour cream on top or a sprinkle of parmesan cheese to boost the flavor. Tip 2: For even more flavor, you could make this soup in a slow cooker…in fact I am definitely making it in a slow cooker next time around.

Plenty for a family dinner

This post was originally published as Thai Peanut Sauce by Laurel on Health Food.
My favorite Thai restaurant in the city recently closed for renovations. Wah! But, the good news is that it motivated me to try making my own Thai peanut sauce. Ohhh, I am so glad I did. This sauce was one of the easiest things to make, thanks to store bought peanut butter. I wanted the sauce to have a pretty strong peanut butter taste, because that’s how I like it. My boyfriend and I ate the sauce last night over brown rice and plain stir-fried vegetables (garlic, red bell pepper, mushrooms, snow peas, and green onions sautéed in veggie stock) with a sprinkle of fresh cilantro on top. It was rich and filling, and you can bet I ate the leftovers for lunch today.
This sauce is definitely rich, so remember that a little goes a long way. The recipe makes plenty for a family dinner with leftovers for meals later in the week. Serve it with plain vegetables and whole grains (there is plenty of oil and flavor in the sauce already).

Thai Peanut Sauce
(makes a little over 2 cups of sauce)

2/3 cup chunky peanut butter (all natural, no added sugar, oil, or salt)
1/3 cup soy sauce
1/2 cup coconut milk
1 tsp. cayenne pepper
2 tbsp. agave nectar
1/4 cup peanut oil or safflower oil
1/4 cup hot water
Juice from 1 lemon wedge

Add all the ingredients together in a large bowl and whisk until you get a smooth consistency (there will still be pieces of peanut from the chunky peanut butter). Serve drizzled on top of vegetables and brown rice or rice noodles. Save leftovers in the refrigerator for up to 1 week.

Tip 1: If you want your sauce to have an extra spicy kick, try adding one teaspoon of Sriracha hot sauce. Tip 2: If your peanut butter was refrigerated, you’ll want to warm it up before making the sauce so the ingredients are easier to mix together.

Healthy Tofu Marsala

This post was originally published as Tofu Marsala by Laurel on Health Food blog. 

I used to work in an Italian restaurant back in the day, and the chicken marsala was always one of my favorite things to eat after a long day of work. I made a tofu version on Sunday night that came out pretty tasty. It includes lots of mushrooms and tomatoes and also a healthy portion of fresh basil leaves. I am so excited that our house basil plant is looking healthy again after almost dying this winter. It’s so freaking convenient to have fresh herbs growing indoors during the spring and summer.

Tofu Marsala
(makes about 4 servings)

1/2 box linguine
1 block firm tofu
2 tbsp. extra virgin olive oil
1 cup marsala wine
1/2 cup coconut milk
1/2 cup marinara sauce
1 cup vegetable stock
3 cloves garlic
2 cups baby portobello mushrooms
1 big handful fresh basil leaves
2 cups tomatoes
Salt & pepper (optional)

Clean and remove the stems from the mushrooms and cut them into slices. Finely chop the garlic and basil. Cut the tomatoes into small bite-sized pieces. Set all the vegetables aside.

Drain the liquid off the tofu and press out any excess liquid with paper towels. Cut the tofu into small rectangles or cubes. Heat up the olive oil in a deep sauté pan or cast iron skillet over medium-high heat and add the tofu to the pan. Cook for a few minutes on each side until the tofu is golden brown. Remove from heat and drain on paper towels. Set aside. Do not wash your pan yet.

Cook the linguine according to the instructions on the box. Set cooked pasta aside and drizzle a little oil on top to keep it from sticking.

Add the garlic to the same pan that you used to fry the tofu. Turn up the heat to medium-low and cook for a minute or two, stirring frequently. Add the mushrooms, tomatoes, and basil to the pan and pour the marsala wine on top with a sprinkle of salt and pepper. Turn heat up to high and allow the wine to reduce for a couple of minutes. Add in the vegetable stock, marinara sauce, and coconut milk and continue to cook over high heat for another couple of minutes until the sauce thickens.

Once the sauce is done, add in the tofu and your desired amount of pasta. Mix it around to coat the noodles and tofu with the sauce. Serve immediately.

Tip 1: I like to eat this dish with a fresh green vegetable like asparagus. Tip 2: Use a whole grain pasta or gluten-free quinoa pasta to make this healthier. I used quinoa pasta for my dinner (see pictures).

10 Foods You Should Really Eat

This post was originally published as 10 Foods You Should Really Try by Laurel on Health Food blog. 

Men’s Health Magazine produced a list of “The Ten Best Foods You Aren’t Eating“. Here are their choices for the superfoods that rarely make it into our shopping carts-but should. The article also contains helpful information about how you can include each of these foods in your diet.

1. Beets – contain lots of folate and betaine, reduce risk of heart disease, may fight cancer

2. Cabbage – contains sulforaphane to reduce free radicals and cancer risk

3. Guava – high in lycopene to fight prostate cancer, also high in potassium and fiber

4. Swiss Chard – carotenoids protect your eyes from damages of aging

5. Cinnamon – reduces blood sugar and LDL cholesterol

6. Purslane – highest amount of omega-3s in any plant source, and melatonin inhibits cancer growth

7. Pomegranate Juice - lowers systolic blood pressure and improves blood flow, high in vitamin C

8. Goji Berries – potent in antioxidants, reduces insulin resistance

9. Dried Plums – antioxidants fight free radicals that cause cancer

10.  Pumpkin Seeds – high magnesium, linked with living a longer life 

Vegan pizza crust

This post was originally published as Easy Pizza Night by Laurel on Health Food blog.

Using pre-made pizza doughs can be such a huge time saver when you’re craving a pizza night. I bought some gluten-free pizza crusts from a brand called Udi’s. They were in the frozen section at my favorite health food store. I was hoping to find a vegan pizza crust, but was unsuccessful on that grocery trip. I chose Udi’s because the ingredient list was short and I could use them right out of the freezer. No need to defrost and perfect for a busy night!

For my sauce, I used store-bought organic marinara and added some fresh basil and garlic to flavor it up. I used vegan mozzarella alternative from Galaxy Foods for my cheese. So far this is the best tasting cheese alternative I’ve tried. I wouldn’t eat big pieces of it plain, but it works great on pizza or burritos, and I don’t even miss real cheese.

For toppings I used green bell pepper and shiitake mushroom caps. Then I drizzled a little olive oil on top to make things crispy.

One of these days I’m going to get a bread maker and attempt to make my own crust, but these frozen doughs were so easy and convenient for a fast weeknight dinner.

Double Chocolate Chip Giveaways

This post was originally published as Mary’s Gone Crackers Giveaway by Laurel on Health Food blog. 

A few weeks ago I was at Whole Foods doing some grocery shopping and got the chance to try some snacks from Mary’s Gone Crackers. I thought their name was cute, but I was instantly intrigued by their pretzel-type snacks flavored with curry. I love anything curry, so I tried the snacks, and instantly loved them. They were super crunchy and kinda spicy with that great curry flavor I am always craving. Since then I’ve had a chance to try all of the Mary’s Gone Crackers products, and am thrilled to share my review and a giveaway of 3 products.

All Mary’s Gone Crackers products are organic, wheat-free, and gluten-free. They are made with healthy whole grains and seeds such as quinoa, flax seeds, brown rice, sesame seeds, and chia seeds. Sweet!

Cookies
The cookies come in 4 flavors: Chocolate Chip, Ginger Snap, N’Oatmeal Raisin, and Double Chocolate Chip. My favorite is the chocolate chip, because let’s face it, I’m just a sucker for a chocolate chip cookie. My second favorite is the N’Oatmeal Raisin. They are dense, soft, and chewy. The Double Chocolate Chip flavor has a strong cocoa taste (for the dark chocolate lover). The Ginger Snaps were quite a bit crunchier than the other cookies, so I like them best with a glass of almond milk.

Mary's Gone Crackers, assorted cookies

Crackers
The crackers come in 5 flavors: Original, Caraway, Herb, Onion, and Black Pepper. All the crackers look about the same but have subtly different flavors that make each one unique. They are all thin and crunchy and taste great with hummus, bean dips, or mashed avocado and veggies. My favorite flavors are the Caraway and Onion. The caraway tastes like rye bread (yum) and the onion has a sweet roasted onion flavor that makes you want to go back for more.

Mary's Gone Crackers, assorted crackers

Sticks & Twigs
The sticks and twigs come in 3 flavors: Sea Salt, Curry, and Chipotle Tomato. They kind of resemble pretzels but are even crunchier thanks to lots of whole flax seeds and sesame seeds. I went crazy for the curry flavor which I dunked in hummus for afternoon snacks. The sea salt was also a favorite, with just a touch of salty flavor that’s not overbearing. The sticks and twigs are perfect for someone who loves super crunchy snacks.

Mary's Gone Crackers, assorted sticks & twigs

Announcing a giveaway! To submit your entry to win Double Chocolate Cookies, Chipotle Tomato Sticks & Twigs, and Black Pepper crackers from Mary’s Gone Crackers, complete one or all of the following actions (to earn up to 3 entries):

• Leave a comment here telling me which of the Mary’s Gone Crackers products you want to try the most (check out their website for a full list of products).
• Share this giveaway on Twitter and include @LaurelMoll and the link to the giveaway in your tweet. Please leave me a comment to let me know you’ve done it.
• Share this giveaway on Facebook and include a link to this giveaway. Leave me a comment with a link to your FB post.

All entries must be complete by Wednesday April 27th, 2011 at 11:59pm EST. Each entry will be put in a bag, and I’ll pull out a name for the winner. If you win, I’ll contact you by email to ask for your full name and address to ship you the snacks. Open to U.S. residents only. Good luck!

Mary's Gone Crackers Giveaway (Double Chocolate Cookies, Chipotle Tomato Sticks & Twigs, and Black Pepper Crackers)

Healthy Cookie Gift

This post was originally published as Healthy Holiday Gifts by Laurel on Health Food blog. 
Have you been slacking on your holiday gift shopping? I can’t believe it, but I actually finished shopping early this year. I’m so proud of myself. But, everyone else I know is just getting started. I’ve definitely been there. So, here are a few gift ideas for the health lovers in your life.

• One Lucky Duck Cookie Gift Set – These delicious cookies are raw, organic, and vegan. Eat set contains 6 Gingerbread Cookies, 6 Chocolate Chip Cookies, 6 Chocolate Cherry Macadamia Cookies, 6 Striped Cinnamon Squares, and 6 Sugar Cookies. Plus, they are handmade and come in a pretty box and bow! Follow @OneLuckyDuck on Twitter so you know when they offer free shipping and discounts. December 15th is last day for guaranteed Christmas delivery.
• Sweet Snacks Gift Package – Sunfood put together this perfect little gift set for someone who needs healthy treats to bring to work or anywhere on-the-go. It includes raw chocolate, energy bars, lemon cookies, etc. for only $29.99 in a free tote bag.
• Organic Teas and Teapot – Give someone a variety of teas to start the year off right, and include a new teapot for your friend who is new to tea drinking. I love The Republic of Tea brand of teas and Hues-N-Brews teapots.
• Royal Riviera Pears – My Mom got a box of these pears one year and I ate the whole box. They were the best pears I’ve ever had. Super juicy and decadent.
• Vita-Mix Blender – Looking for a high-end gift for someone special? A Vita-Mix blender is the best blender on the market and can make anything from soups to sorbet.
• Wild Caught Salmon, Blueberries, Dark Chocolate - I had a chance to test the foods from Vital Choice about a month ago at a demonstration here in NYC, and everything was high-quality and fresh. I was really impressed with their products, especially the fresh taste of the salmon. If you’ve got the cash flow to spare, here’s a great gift set you can give to a family.
• Grill pans or grill baskets – Encourage friends and family to get cooking with a grill pan that goes right on your stovetop or a grill basket that allows you to cook sliced vegetables right on top of a grill without using skewers.
• Glass Dharma Straw – These durable glass straws are perfect for the person who loves to make homemade smoothies, juices, and shakes. They sell for under $10 and come with a lifetime guarantee. So fabulous and it saves waste on plastic!
• toLiveby T-shirt – This sweet little t-shirt company uses organic, recycled, and socially responsible materials to make their super soft tees. I have the dark blue “Eat Real Food” t-shirt and it’s a favorite. So soft and I love the v-neck.
• ThinkFood Cookbook – This cookbook is full of brain healthy recipes from 50 bloggers, including a recipe from me!

I hope you enjoyed these healthy gift ideas (<— see 2008 post at link). Please leave comments if you have other ideas to share.

Easy veggie dish

This post was originally published as Spicy Mushrooms & Kale by Laurel on Health Food blog. 

Vegetables are anything but boring if you spice them up and avoid overcooking, leaving them crunchy and colorful. Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. Vegetable stock and red pepper flakes are two of my favorite ingredients to use for a boost of flavor and nutrition.

Spicy Mushrooms & Kale
(makes 2-4 servings)

2 portobello mushroom caps
1 bunch kale
1 tsp. red pepper flakes
1 tbsp. extra virgin olive oil
1/2 cup vegetable stock (low sodium)
Salt & pepper

Cut portobello mushrooms into long slices (about 1/2 inch wide). Remove kale leaves from the stems and rip or cut up into smaller pieces. Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan. Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown. Add kale leaves to the pan, covering the mushrooms. Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid. Steam for 2 minutes. Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper. Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.

Tip 1: To save more time, look for pre-sliced portobello mushrooms in your grocery store. Tip 2: Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food. Tip 3: To make this dish more filling, try adding toasted walnuts or cashews.