Mold on certain foods can be safe to cut away and use the un-moldy portion. For example, hard cheeses are much safer than soft cheeses if mold appears. Soft cheeses make it easier for the mold to penetrate the food whereas in hard cheeses the mold is usually visible and can be cut away. With firm fruits and vegetables simply cut off about 1 inch below the moldy area and the rest of it is safe to eat. Foods such as jams or jellies as well as soft fruits, breads and yogurt should be discarded. When mold is allowed to penetrate it can in some cases become toxic.
Most Americans seem to be deficient in Vitamin D. The cure seems to be easy enough. It is a matter of taking in the suns’ rays for at least 20 minutes a day. Here in the northeast it becomes a little difficult for at least six months out of the year. Rich sources of Vitamin D are egg yolks, salmon and liver. Mushrooms are not often mentioned as a high source of this vitamin. In fact it is one of the few vegetarian sources of Vitamin D. It seems a little strange that a fungus that grows in the dark should be a rich source of the so needed vitamin. Interestingly enough, if you were to let mushrooms lie in the sun for a couple of hours before you use them the potency of Vitamin D will greatly increase. Actually, just 5 minutes in the sun increases their potency to more then the recommended daily requirement of vitamin D.
4 cups broccoli florets
1 cup raw pine nuts
2 tablespoons avocado
1 teaspoon dried oregano
1 teaspoon salt
Ground black pepper, to taste
1/4 cup dried cherries
4 ounces feta cheese, crumbled
4 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
Preheat oven to 425 F. In a large mixing bowl, tool broccoli,
pine nuts, oil, oregano, salt and pepper. Spread in an even
layer on a foil-lined baking sheet. Roast for 10-15 minutes, or
until broccoli and pine nuts begin to brown. Transfer to a large
bowl and cool fro 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic,
nutmeg and pepper. Add to broccoli mixture and toss to
combine. Chill in refrigerator for 2 hours prior to serving.
Makes 6 servings.
A recipe from Taylor Farms
Olive Oil is still one of the healthiest fats available. Even more so if eaten in its natural state instead of heated. However, the new trend in restaurants is to line up a tasting menu of different olive oils with a basket of bread as you await your order. We are all aware of how easily we can empty a basket of warm bread. Add to this dipping each piece into a bath of olive oil and you may be setting yourself up for unnecessary additional calories, 120 calories a tablespoon to be more precise. Should we avoid this taste bud sensation? Maybe it is better to have both the bread and the oil brought to the table while the meal is being served. Chances are you will consume less then when you are sitting at a table on an empty stomach.