Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘olive oil’

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Anti-Inflammation Foods

Posted by terrepruitt on November 2, 2010

I did a post on inflammation, listing a few things that might contribute to chronic inflammation. A state that stresses the delicate balance of the body. It really seems as if overly processed foods and fast foods are the culprits which is just more reasons to avoid foods of that nature. There are some foods that studies have shown that help fight inflammation, foods we can call “anti-inflammation foods” per se.

Omega 3 oil cold water fish (salmon, mackerel, anchovies, herring, sardines)

Grass feed beef

Sweet potatoes

Onions

Olive oil

Hemp Oil

Broccoli

Cauliflower

Brussels sprouts

Kale

Cherries

Blue berries

Mangos

Turmeric

Ginger

Garlic

Cinnamon

Apples

Red grapes

Carrots

Green leafy vegetables; dark green leaf lettuce, spinach, collard greens, turnip greens, mustard greens.

Now please keep in mind this is just a partial list. Everyone is different and with so many different bodies, one needs to take what they read and realize that it will not work for everyone. You have to work on yourself and your own diet. See how you feel when you cut some of the “inflammatory foods” out of your diet and add some of the “anti-inflammatory” foods in.

I teach Nia classes because I believe, in addition to food that helps, movement/exercise/being active helps.  I want to help people.

Again food that might help the immune system balance itself and not react with inflammation, something worth thinking about.

Posted in Food | Tagged: , , , , , , , , , , , , , , , , | 10 Comments »

Popcorn – Cooked In A Pot

Posted by terrepruitt on October 15, 2009

Recently I had a friend over and she made me laugh so hard.  I was making popcorn for us and she kept saying things like, “If this works . . . .” “I can’t wait to see if this works.”  “Are you sure this is going to work out?”  It made me laugh.  I had a pot and I made a HUGE bowl of popcorn.  I didn’t take pictures at the time because I didn’t think I would blog about it, but then I made some more the other day and it reminded me that popcorn can be a healthy snack.

Ever cooked it on the stove?

I use a pot that will net me as much popcorn as I want.  Remember a little pot will still net you a lot of popcorn.  Since I use different size pots I don’t measure per se.

Pour enough olive oil in the bottom of the pot to cover from 1/2 to 3/4 of the bottom.  You don’t want so much oil that the whole bottom of the pot is covered, then you will just end up with oily popcorn.

Let the oil get hot.  Then pour enough popcorn in to fill the bottom.  I usually let it make about two “layers”.  Then put the lid on.

I realized that I was not good at making popcorn in a pot until I got pots and pans with glass lids.  I always wanted to SEE if the popcorn is popping, so I would lift the lid.  And that would take the heat out of the pot and the popcorn would burn before it popped.  But with a glass lid I can let all the heat build up in the pot, which allows the heat to build up in the kernel and then POP!

I DO move the pot around, shaking it.  I have a glasstop so I lift the pot up to shake it, but if you have a stove that you can move your pot around while it is still on the heat that is even better.

HAVE A BOWL READY!  Because once the pot gets full and the popcorn starts pushing the lid off you need to start pouring.  So just keep putting the popcorn in the bowl, return the pot to the stove, let more popped corn fill the pot, pour, pop, pour, pop.  You might be able to turn the stove off in between that, it all depends on your stove and your pot, but you will get the hang of it after a couple of times.

Re-reading this before I post makes me want popcorn.  Do you like popcorn?  How do you cook it?

After I am done, I just salt it, I don’t use butter.  But if you do, you can just melt it in the pot you just used to cook the popcorn.  And if you do use butter, the calories and the fat content of the snack does go up.  But, I think that butter is better than the “butter” they use at the theater.  What is that stuff?  Ewww.

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Asparagus, Roasted

Posted by terrepruitt on March 14, 2009

I love to eat roasted asparagus.  I like it when it is really cooked, not burned, but crispy.  It is probably past the point of supreme nutrition, but that is my favorite way to eat it.  I do like it at its most nutritious, too, boiled until it is tender not soggy.  I haven’t always liked asparagus.  I believe the way vegetables are cooked now is different than from when I was growing up.  Plus, I believe that it is much easier to obtain a fresh vegetable now than when I was growing up.

Apparently the season is from March through August, but we eat it all year round.  To me it tastes better during the “Asparagus season”.

One of the reasons I love to eat it roasted is because it is so easy to cook.  I rinse it off, then chop off the ends—I don’t do that bend and break thing because holding the entire bunch in one hand and chopping with the other is much faster to me — then I line them up in a pan (I have a jelly roll pan).  I sprinkle olive oil on them.  I usually use garlic infused olive oil, but sometimes I go for the lemon olive oil.  Then I salt them and use whatever spices I feel like, then in they go.  I usually cook them at 400 degrees.  I let them bake for 15 minutes, then I flip them.  And let them go 15 minutes more, but you can take them out at anytime and they are delicious.  Sometimes I cook ‘em less, sometimes I cook ‘em more.  Depends on my mood and when the rest of the meal is ready.

Nutritional Value per 100 g  (3.5 oz) as per USDA Nutrient database

Calories. . . . . . . . . . . . . . . .20
Carbohydrates . . . . . . . . . .3.88 g
Sugars . . . . . . . . . .1.88 g
Dietary fiber . . . . .2.1 g
Fat . . . . . . . . . . . . . . . . . . . 0.12 g
Protein . . . . . . . . . . . . . . . .2.20 g

In addition Asparagus contains Thiamine (Vit. B1), Riboflavin (Vit. B2), Niacin (Vit. B3), Pantothenic Acid (Vit. B5), Vitamin B6, Folate (Vit. B9), Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, and Manganese.

Seems to me like they are way worth the time and effort it takes to cook them.

What is your favorite way to cook asparagus?

Posted in Vegetables | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , | 8 Comments »

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