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CONTENTS:
LOW-CARB POTATOES
AMERICAN HEART ASSOCIATION - CHOLESTEROL
BLACK BEANS
HI ARBOR COOKBOOK
Hello, and welcome back to Hi Arbor. The next issue will
go out on March 17, 2005, St. Patrick's Day, so think green and think warm. Spring will be here soon.
Take care.
Roxanne
hiarbornews@aol.com
LOW CARB POTATOES
A story featuring the low-carb potato appeared in the business section of the February 8, 2005 edition of the Atlanta Journal-Constitution. The information provided in the article left me wanting to try the potatoes. SunLite potatoes have 30 percent fewer carbohydrates than the average potato, a status
achieved in part by changes in water content. The SunLite "has a pale yellow flesh and a creamy taste". It was created through crossbreeding and came from Holland as a new type of potato. That it has fewer carbs was discovered later. These potatoes are grown in Florida, according to the AJC story, and in the Atlanta area Publix has the potatoes and Kroger will soon.
The story behind the potato:
http://www.sunfreshofflorida.com/html/story.html
General information:
http://www.sunfreshofflorida.com/
AMERICAN HEART ASSOCIATION - CHOLESTEROL
Recently the subject of cholesterol came up and I went to the web site of the American Heart Association looking for information. Will keep his brief but hope to have more information and perhaps recipes later. Cholesterol is found among the fats (lipids) in the bloodstream and cells of the body. Fats don't dissolve in the blood so they are transported to and from cells by lipoproteins. The two most important lipoproteins are low-density protein (LDL) and high-density lipoprotein (HDL).
Low-density protein is the main carrier of cholesterol, but it is also the one that can build up and block a blood vessel, causing a stroke or heart attack. It is believed that high-density lipoproteins carry cholesterol away from the arteries and back to the liver, where it is passed from the body. It is also thought excess cholesterol is removed from plaques by HDL and slows their growth.
The body makes cholesterol; we also get it from our diets. Foods from animals like egg yolks, meat, poultry, fish, seafood and whole-milk dairy products have it. Foods from plants such as fruits, vegtables, grains, nuts and seeds don't have cholesterol. Diet and medication are the primary ways of treating high cholesterol.
There is a wide variety of information at the American Heart Association web site below.
http://www.americanheart.org/presenter.jhtml?identifier=1200000
Cookbook:
The "American Heart Association Low-Fat, Low-Cholesterol
Cookbook", second edition, can be found at
Amazon.com.
New: $16.35
Used & New from: $12.74
BLACK BEANS
1 pound dry black beans, pre-soaked
1 Tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 bay leaf
salt, pepper, thyme, chili powder to taste
Sauté' onion in oil until tender. Add garlic and saute' a short time then add beans and water to cover. Bring to a boil and then simmer for 1 1/2 hours. Add the seasonings and simmer for another half hour or until the beans are tender. I served these beans with instant brown rice and frozen carrots that had been steamed.
HI ARBOR COOKBOOK
The Hi Arbor cookbook, "Take This Veggie And Stuff It", has
recipes for stuffing 21 vegetables from artichokes to
zucchini, and if you don't know how to stuff an artichoke, the
book explains. There are 87 recipes, some of which have
seafood but most are vegetarian. It's got lists of substitutions
and
measurements and equivalents. Herbs and seasonings are defined
and there is a glossary of cooking terms in addition to a
list of how much of a fresh spice is needed versus the same
spice in a dry form.
"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50
for
shipping and handling, and it can be ordered from Hi Arbor,
Inc.; P. O.
Box 265; Oceanville, NJ 08231. Or from the web address below.
Click here to order Hi Arbor's
Take This
Veggie and Stuff It!
The End
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