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CONTENTS:
WATER - DEHYDRATION
WATER RECIPE
MANDARIN ORANGE ARTICHOKE HEART SALAD
[recipe]
WEB SITE WITH RECIPES AND INFORMATION ABOUT ARTICHOKES
STUFF MUFFS
HI ARBOR COOKBOOK
Hello, and welcome back to Hi Arbor. Hot weather is on the way
or already here and activities outdoors are increasing. It's a
good time to remind ourselves of the important role water plays
in the maintaining of good health. I realize in the short
article below I have quoted from a magazine story that is almost
five years old, but a search I did for more current information
didn't turn up anything as informative as Rachel Rabin's
story. There is not much that can change about our need for
water and I wanted to pass this information along to you. If
you have recipes, information or suggestions, please send them
to
hiarbornews@aol.com
. The next issue of this newsletter will go out on May 19,
2005.
Take care.
Roxanne
WATER - DEHYDRATION
A few years ago a visiting nurse said I was dehydrated.
Sometime later I was given old issues of Vegetarian Times
magazine. When I saw an article entitled "liquid assets" [no
caps] by Rachel Rabkin in the August 2000 issue, it caught my
attention. The article enabled me to better understand that
nurse's concern over my dehydration. The formation Ms. Rabkin
provides states that "more than one-third of all Americans are
chronically dehydrated."
According to Ms. Rabin's article, we need proper hydration
because "every cell, tissue and organ needs [water] to function,
and nearly every life-sustaining process requires it. Water is
in our muscles, fat cells, blood and even bones. It transports
nutrients and oxygen to cells, flushes out waste products,
moistens tissues in the skin, mouth, eyes and nose and helps to
maintain a constant body temperature."
Dehydration "occurs when the body loses 1 to 2 percent of its
weight in fluid", and it "can take a tremendous toll on every
aspect of bodily function, from memory to kidney function to
heartbeat. Even mild dehydration is cause for concern, as
it contributes to fatigue, lethargy, anxiety, muscle and brain
function."
Staying hydrated is serious business. By the time we are
thirsty, it may be too late, says F. Batmanghelidi, M.D., one of
Rachel Rabin's references, at his web site
www.watercure.com
There is a lot of information about how water pertains to our
health at Dr. Batmanghelidi's web site. He is also author of
a book, "Your Body's Many Cries for Water" (Global Health
Solutions, Inc., 1999) [Amazon.com, $10.47, softbound].
Dr. Batmanghelidi has studied the healing powers of
water for over 20 years and stands by the recommendation that we
drink eight glasses of water a day. He explains why in an
article at the following address:
http://www.watercure.com/Topics15.htm
You might think those of us who live in humid climates wouldn't
have to worry so much about dehydration. We joke about wringing
water out of the air, but Ms. Rabin explains that in hot and
humid climates "the body must work harder and use more water to
achieve the cooling effect of evaporated perspiration."
WATER RECIPE:
Put plain water in a blender with fresh strawberries, strawberry
sorbet and ice.. That should put a sweet and satisfying topper
on a hot day.
MANDARIN ORANGE ARTICHOKE HEART SALAD
1-2 head Boston lettuce
1 can mandarin orange segments, drained
1 can artichoke hearts, drained & quartered
1/2 c. pecans, whole or broken
Dressing:
2 tbsp. raspberry vinegar
1/2 c. mild oil (safflower, etc.)
Freshly ground black pepper to taste
Wash lettuce, dry thoroughly. Add drained orange segments,
artichoke hearts and pecan.
Dressing:
Whisk oil in a steady stream into bowl of vinegar. Add pepper
and whisk. Dress salad and toss.
The above recipe was found at:
http://www.cooks.com/rec/doc/0,1628,153162-227205,00.html
A listing of all artichoke heart recipes at Cooks.com:
http://www.cooks.com/rec/search?q=artichoke+hearts+recipes
WEB SITE WITH RECIPES AND INFORMATION ABOUT ARTICHOKES
Artichoke hearts are a recent discovery for me and I really like
them. Some general information about artichokes:
http://www.artichokes.net/
STUFF MUFFS (makes 6 muffins)
3/4 cup whole wheat flour
1 Tablespoon wheat germ
1 Tablespoon brown sugar
dash of salt
1/2 teaspoon baking soda
1/2 cup rice or soy beverage
1 1/2 Tablespoons oil
fruit spread, any flavor
1 1.5 ounce box raisins
Preheat oven to 400 degrees F. Grease 6 regular sized muffin
cups. In a small bowl, stir the raisins with flour until the
raisins are coated with flour. Set aside. In a larger bowl,
combine flour, wheat germ, sugar, salt and baking soda. Add the
rice or soy beverage and oil and stir to combine. Put about a
heaping tablespoon of batter into each muffin cup. Add one
teaspoon of fruit spread to each cup. Pour the raisins into the
remaining batter, stir to combine and put by the spoonful into
each cup on top of the fruit spread. Bake for 20-25
minutes. Remove from the pan immediately.
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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