Food, Recipe, and Activity of the Week - February 17, 2008
This week's features include:
Food - Garlic
Recipe - Garlic bean soup
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
Ingredients:
- 1 pound, dry great northern beans
- 1 quart water
- 1 quart low sodium vegetable broth
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 4 tablespoons chopped parsley
Directions:
Place beans in large soup pot, cover with water and bring to boil. Cook 2 minutes, remove from heat. Cover pot and allow to stand for 1 hour. Drain, discarding water. Combine beans, 1 quart fresh water, and vegetable broth in slow cooker. Saute garlic and parsley in olive oil in skillet. Stir into slow cooker. Cover and cook on LOW for 8-10 hour or until beans are tender.
Nutrition Information (serving size - 1/8 recipe): Calories 260, Total Fat 1g, Cholesterol 0mg, Sodium 350mg, Total carbohydrate 40g, Dietary fiber 12g, Protein 13g
Source: CDC 5 a day
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