Food, Recipe and Activity of the Week - February 15, 2009
This week's features include:
Food - Garlic
Recipe - Basil zucchini
Activity - Bowling
History
Garlic is one of the world's oldest vegetables with extraordinary taste and health beneficial characteristics. It originates from Asia, and its 2000 to 5000-year long use has been recognized in Egypt, China, and Babylon. Today, wild garlic crop grows in areas from India, China, Egypt, to Ukraine.
Garlic Facts
Garlic belongs to the Allium group and its specific name is Allium sativum. It exists in at least 20 different varieties, with color changing from green, to white, to purple. Its distinct intense taste increases as the crop matures. The garlic cloves are planted to grow in moist soils in sunny areas to produce its characteristic long flat leaves that can reach up to 20 inches. Once the leaves turn yellow and its lavender or white colored flowers dies, the garlic is harvested. The vegetable is dried and stored in a cool and dry area and can last for 3-4 weeks in 68 ° F and 60% humidity, or 6-7 months in 32 ° F and 70% humidity.
Garlic has many physiological properties in the body. It has been shown to facilitate the removal of heavy metals in the kidneys, decrease blood pressure, decrease white blood cells, decrease cholesterol levels, and can work as an anticoagulant. Garlic can stimulate the gastrointestinal function where it helps prevent constipation. However, garlic decreases the body's tolerance for alcohol, but has shown to be effective in curing hangovers. Studies have shown that garlic may be effective against the common cold. The National Cancer Institute also reports anti-carcinogenic effects of garlic.
Nutrition Facts (per 3 cloves)
Energy 13 kcal, Protein 1 g, Fat 0 g, Carbohydrates 3 g, Fiber 0 g, Vitamin C 3 mg, Potassium 36 mg
Makes 2 servings
Ingredients:
- 1 tsp olive oil
- 1 medium or three small zucchinis, thinly sliced
- 3 Tbsp chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Heat the oil in a medium non-stick skillet.
- Stir fry the zucchini until it is just tender.
- Add the basil and garlic near the end of the cooking time.
- Salt and pepper to taste.
Nutrition Information: 53 calories, 5 grams total fat, 3 grams carbohydrate, 1 gram protein, 1 gram fiber, 7 milligrams sodium, 0 milligrams cholesterol.
Courtesy of Kaiser Permanente, Dr. Maring’s Farmer’s Market and Recipe Update. For more recipes and access to the recipe’s full nutritional profile, www.recipe.kaiser-permanente.org.
Are you sick of the cold weather and being cooped up in the house? Why not challenge your family or friends to a game of bowling? Believe it or not, bowling is a great physical activity that can actually help you burn off some excess calories...just as long as you don't eat a burger and fries in between strikes! In fact, bowling fitness expert Dr. Jeff Briggs says that if a person were to bowl for 1 hour straight without sitting down or eating, they would burn anywhere from 288 to 450 calories! A study reported in California Bowling News says that on average, a person can burn approximately 100 calories in only 20 minutes of bowling!
The great thing about bowling is that it is a fun activity for all ages, and you don't have to be a pro to have a good time. So round up the kids, parents, grandparents, aunts, and uncles, and find the nearest bowling alley near you. You'll see that it's a fun way to work off some calories!
Adapted from Bowling Digest http://www.findarticles.com/cf_dls/m0FCK/3_20/88575242/p1/article.jhtml