September 7, 2012 at 7:43 am
· Filed under Beverages
Convenience trumps environment. Help save the planet: Consider carrying a reusable water bottle.
Despite several years of anti-bottled-water campaigns across the country—declaiming bottled water’s negative environmental impact—Americans are buying more bottled water than ever.
According to sales figures from Beverage Marketing Corp., in 2011 the total bottled water sales in the U.S. hit 9.1 billion gallons.
That’s 29.2 gallons of bottled water per person, or 222 16.9-ounce bottles of water for each person in the country—four bottles of water per week for every man, woman and child.
The 2011 numbers represent the highest total volume of bottled water ever sold in the U.S., and also the highest per-person volume.
Our suggestion: Treat yourself to a new reusable filtration water bottle and become part of the solution. The built-in filter lasts for 100 uses before they need to be replaced, and remove any flavors you don’t like in tap water.
Almonds are one of our favorite healthy snacks. Photo courtesy Almond Board Of California.
Some people snack on candy, chips and cookies. Health and fitness types seek out energy bars, an apple or a banana.
Some snacks enhance energy levels, others don’t. High-calorie processed foods and sugar-rich foods can provide a quick energy boost, but they’re composed of bad calories. The burst is followed by a low period when blood sugar plummets and you feel depleted.
Instead, look for energy-efficient snacks that balance high-quality calories with the nutrients that convert calories into lasting energy. And that taste great, to boot.
Try these five energy-enhancing snacks for tasty boost. The original inspiration comes from an article by Nikki Jong, who focuses on the nutrition/energy benefits of these foods and how they create the energy (here’s the article).
Almonds & Walnuts. Nuts have a potent combination of energy-enriching nutrients. We buy raw almonds in bulk and portion out 24 a day. If you prefer walnuts, they’re even more heart-healthy. Carry them in a reusable snack sack; or buy pre-packed individual portions like these from Emerald and Blue Diamond. You can make or buy wasabi almonds (we get both raw and wasabi almonds at Trader Joe’s).
Edamame (Boiled Soybeans). Soybeans are full of nutrients that provide a direct boost of energy (they also have some mood enhancement qualities). You can buy them frozen in the shell and microwave them for a fun and delicious snack. But for grab-and-go, dried edamame are available in four-ounce packs, enough for two snacks, or in larger containers so you can pack your own (for further savings, look in the bulk foods section). More about edamame and its health benefits.
Popcorn. Popcorn is a whole grain; popped corn provides both volume and fiber. Look for low-fat microwave popcorn and single-serve bags. Most microwave popcorn companies make mini bags for individual portions. Take a look at Orville Redenbacher Naturals Gourmet Microwave Popcorn. It’s also available with lime flavor.
Yogurt. For something smooth and creamy, grab a yogurt. While sugar provides a quick energy boost, you get extra points if the yogurt is plain or sugar free. You can stir in some agave nectar or a packet of artificial sweetener for a sweet treat.
Whole Grain Pretzels. All you have to do is switch from conventional refined white flour pretzels to whole wheat flour, which delivers richer flavor as well as better nutrients. Snyder’s Of Hanover Organic Honey Whole Wheat Pretzel Sticks are also certified organic. There’s also a whole wheat and oat variety. The line is certified kosher by OU. What are whole grains, and why you need them.
Whole Grain Crackers.You can also nibble on 100% whole wheat crackers such as Nabisco Wheat Thins, crunchy little bites that are delicious by themselves, or with plain yogurt or a cup of soup.
Steamed edamame are a delicious snack. You can put them in a snack bag for grab-and-go, or buy roasted edamame. Photo courtesy Seapoint Farms.
Make sure your whole grain snack is 100% whole grain, and not “made with whole grain,” which means that some whole grain flour is added to the refined flour.
Are you an ice cream addict but want to give up those refined sugar calories and carbs? Do you want to add more fruit to your diet?
Now, you can make your own 100% fruit soft serve “sorbet” without added sugar, thanks to the Yonanas Frozen Treat Maker.
Yonanas almost instantly transforms your favorite fruits—banana, berries, mango, pineapple, the whole fruit department—into a silky-smooth frozen confection.
The frozen fruit—pre-frozen or frozen by you—goes into the chute (see the photo in the full review). It emerges as thick, creamy soft serve-like “sorbet.”
The compact Yonanas machine is well worth the cost (list $49.99) and the space. It’s not only easy to make, it’s easy to clean the machine. Everything but the motor portion goes right into the dishwasher.
Get yourself a Yonanas machine: You deserve it!
And, you may become more popular as people begin to invite themselves over for some Yonanas. Tell them to BYOFF: bring your own frozen fruit.
Looking like enormous scallions, leeks are cousins to onions and garlic. The flavor and aroma is evocative of, but much milder than, onions.
Leeks are served raw, braised, fried and sautéed, alone or as part of a more complex recipe. Typically, recipes call for only the white base and very light green portion of the stalk, although the green tops can be used for other purposes.
The only challenge with leeks is the sandy soil in which they grow. The sand gets in between the concentric leaves, and takes time to wash away.
But that’s no reason to avoid luscious leeks. The video below shows you how easy it is to clean them. Then:
SAUTÉ. Leeks can be grilled, sautéed or slow braised for a delicious first course or side dish, especially with fish and seafood. Try sautéed leeks and apples.
GRATIN. Top with a gratin for a fancier dish: a sauce made with grated cheese and browned under the broiler (recipe).
RAW. Serve leeks raw in a salad or on a sandwich instead of the more pungent onions.
SOUP. Add leeks to soups and stews. There are hot and cold potato and leek soups (like Vichyssoise) and Scottish cock-a-leekie, a chicken-leek soup.
FISH. Stuff for fish fillets (sauté for 20 minutes or until soft, without browning; season with salt and pepper).
GARNISH. One of our favorite garnishes is crispy-fried julienned leeks: recipe.
Find some favorite vegetable recipes in our Gourmet Vegetables Section.
FOOD TRIVIA: The leek has been the national symbol of Wales since the sixth century. Welsh warriors wore them on their helmets to identify themselves from their enemies on the field of battle.
Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch.
The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled.
In the recipe in the photo, executive chef/owner Christopher Seckman of Louisville’s North End Cafe serves grilled Atlantic salmon atop an asparagus-shiitake risotto cake with chardonnay butter sauce and sautéed spinach (the photograph shows a substitution of asparagus in season).
Don’t toss the leek greens you’ve trimmed way. They can be julienned and fried separately for another dish. You can julienne and fry them or add them to soups and casseroles.
