Nutrition News: Waste Not
No. 8: Homemade vegetable soup is a great way to use up those extra bits and pieces of vegetables in the crisper: broccoli (stems too), cauliflower (leaves too) and corn, wilted kale and spinach, leftover winter squash, wrinkly carrots, potatoes -- all can be added.
No. 9: If you prefer roasting your veggies, cut them in equal parts, drizzle with olive oil and balsamic vinegar and your favorite spices, and place on a parchment-covered cookie sheet in a 450 F oven for 20 minutes. Roasting brings out the flavors.
No. 10: Plan your menus before you go to the grocery store. That way you'll buy what you need rather than making impulse purchases.
Q and A
Q: Is it a good idea to use a salt substitute instead of salt?
A: Compared with regular salt intake, using a salt substitute was associated with better outcomes for stroke prevention and quality-adjusted life years gained, according to a new data from the Salt Substitute and Stroke Study. The study, published in the journal Circulation, looked at more than 20,000 adults living in rural China who had had a prior stroke. The rate of stroke was 14% lower with use of a salt substitute in the cohort of adults who had a prior stroke or uncontrolled high blood pressure. That's pretty convincing. At least some of the time, it might be wise to switch to a salt substitute.
Here's a way to use those too-ripe bananas. It's from Eating Well magazine. While I don't typically share desserts, this one has the nutritional advantage of whole-wheat flour, which boosts the fiber.
BANANA-CHOCOLATE CHIP SNACK CAKE