HEALTH SERVICES/OUTCOMES RESEARCH
POSITIONS AND RESPONSIBILITIES: The Department of Pharmaceutical Systems and Policy at the West Virginia University (WVU School of Pharmacy seeks applications for an Assistant Professor to join our health services/outcomes research team. This 12-month tenure track position is available immediately. Primary responsibilities include graduate and professional program teaching, graduate student mentoring, and developing an independently funded research program in health services and outcomes research. Salary and start-up packages are competitive.
QUALIFICATIONS: Ph.D. or equivalent degree with a strong research focus in patient-reported outcomes (e.g., Health Related Quality of Life, patient satisfaction , or chronic disease epidemiology. Candidates should have a promise for excellence in research and teaching in relevant areas, as well as peer-reviewed publications. Experience and participation in funded research is an advantage and excellent communication skills are important. Candidates should interact effectively with collaborators from diverse disciplines and be eligible for appointment to the graduate faculty in order to teach and mentor graduate students engaged in health services and outcomes research.
APPLICATION: Interested persons should submit an application consisting of a letter of interest, curriculum vitae, and contact information for three professional references to: Usha Sambamoorthi, Ph.D., West Virginia University School of Pharmacy, PO Box 9510, Morgantown, WV 26506 or by e-mail to usambamoorthi@hsc.wvu.edu with a copy to acframe@hsc.wvu.edu. Applications will be considered as they are received and will be accepted until position is filled.
SCHOOL AND COMMUNITY: The School of Pharmacy has a nationally recognized Ph.D. graduate program in health outcomes research with 15 Ph.D. students, the majority of whom are supported by external research funding. It offers exciting opportunities through the Rational Drug Therapy Program which is supported by West Virginia state agencies, the AHRQ funded West Virginia Collaborative Health Outcomes Research of Therapies and Services (CoHORTS center, and the newly established Wigner Institute for Advanced Pharmacy Practice Education and Research. Established partnerships with the state Medicaid program and the state health insurance program, managed care organizations, several pharmaceutical companies, and the nearby National Institute of Occupational Safety and Health (N.I.O.S.H. and Mylan Pharmaceuticals offer potential opportunities for collaborative research. In addition, a newly launched School of Public Health and research faculty and graduate programs in business, communication, education, psychology, public administration, and sociology provide opportunities for multidisciplinary collaboration and research.
The School of Pharmacy is situated within a large state-assisted academic health sciences center which includes a 460-bed teaching hospital, a psychiatric hospital, rehabilitation hospital, and regional cancer center. West Virginia University (a Doctoral Research-Intensive University is the state's land-grant university with an enrollment of 29,000 students. WVU is located in Morgantown, a scenic rural area that has been featured in numerous publications for its high quality of life, cultural amenities, outdoor recreation, and is within easy driving distance to Pittsburgh, PA, and Washington, DC.
West Virginia University is an Equal Opportunity/Affirmative Action Employer. Women and minorities are encouraged to apply. The WVU Health Sciences Center is a smoke free campus. West Virginia University is the recipient of an NSF ADVANCE award for gender equity.
Apply Here
Health insurance is to become mandatory starting in 2014, and states are responsible for setting up one-stop marketplaces for insurance programs to sell to individuals and small businesses. The office of HHS addressed concerns each state may have by setting up policies for establishing Affordable Insurance Exchanges.
Documentation provides standards for establishing Exchanges, setting up a Small Business Health Options Program (SHOP , and a way for each state to perform basic functions of an Exchange, and certifying health plans for participating in the exchange. The guidelines also provide support to establish a streamlined, web-based system for consumers to apply for an enroll in qualified health plans and insurance affordability programs.
"These policies give states the flexibility they need to design an Exchange that works for them," said HHS Secretary Kathleen Sebelius, in a statement. "These new marketplaces will offer Americans one-stop shopping for health insurance, where insurers will compete for your business. More competition will drive down costs and Exchanges will give individuals and small businesses the same purchasing power big businesses have today."
The guidelines are a "final rule" HHS published on Affordable Health Insurance Exchanges, which combines policies from two Notices of Proposed Rulemaking (NPRMs published last summer. One rule, published July 15, 2011, outlined a proposed framework to enable states to build Affordable Insurance Exchanges created under the Affordable Care Act. A second NPRM, published August 17, 2011, outlined proposed standards for eligibility for enrollement in qualified health plans through the Exchange and insurance affordability programs, including premium tax credits.
By the start of 2014, each state will be responsible for setting up and providing Affordable Health Insurance Exchanges to all of its individual residents and businesses. That is unless the Supreme Court overturns healthcare laws passed under the Obama administration. To date 26 states and a business group have brought a suit to the high court claiming the healthcare reform should be overturned as unconstitutional because it requires most adults to buy private health insurance or pay a penalty, according to a Reuters report.
The Supreme Court will hear oral arguments March 26-28, with a ruling expected in early July.
---
On the Net:
“Small quantities of processed meat such as bacon, sausages or salami can increase the likelihood of dying early by a fifth,” The Daily Telegraph reported today.
The news is based on a large study that looked at the diets and health of over 120,000 people over periods of up to 28 years, assessing their diets every four years and following the development of any heart problems or cancer.
Researchers found that regularly eating red meat, in particular processed meat, was associated with a significantly higher risk of dying prematurely. Each 85 gram daily serving of unprocessed red meat (equivalent to about three thin slices of roast beef was associated with a 13% increase in death risk during the study period, while one daily serving of processed meat (one hot dog or two slices of bacon was associated with a 20% increased risk.
The researchers then input their data into a theoretical model, which estimated that 9.3% of early deaths in men and 7.6% in women in the study could have been prevented if all the participants had consumed fewer than 0.5 servings a day (about 42 gram a day of red meat.
This was a well-conducted study but it could not conclusively prove that red meat raises the risk of premature death, although the results are of key interest and the evidence is mounting on the issue. According to UK dietary surveys, 4 in 10 men and 1 in 10 women eat more than 90 grams of red and processed meat a day. The Department of Health recommends that people eating more than 90 grams of red and processed meat a day limit their intake to no more than 70 grams a day in cooked weight. That is about the size of a large beefburger.
Where did the story come from?
The study was carried out by researchers from a number of research institutions, including the Harvard School of Public Health in the US. It was funded by the US National Institutes of Health, and the US National Heart, Lung and Blood Institute.
The study was published in the peer-reviewed medical journal, Archives of Internal Medicine.
This research was widely reported in the media, with several reports including comments from independent experts. The Daily Mail also included some critical comments on the research from the industry funded Meat Advisory Panel. The Sun’s claim that red meat kills was misleading.
What kind of research was this?
This was a prospective cohort study to investigate the association between red meat intake and early death in two large groups of men and women. It looked at both deaths from all causes and deaths from heart disease and cancer.
The researchers point out that red meat consumption has been associated with increased risk of chronic diseases but its association with the risk of mortality (death remains uncertain.
What did the research involve?
The researchers analysed data from two large US cohort studies of health and lifestyle that took place in the US between 1976 and 2008. One of these studies examined outcomes in a range of healthcare professionals and the other only in nurses. In these studies, health questionnaires were sent to participants every two years to collect health-related information, with food questionnaires sent out every four years.
For the present analysis, researchers assessed the diets of 37,698 men and 83,644 women who were free of both cancer and heart disease at the start of the studies (1986 and 1980 respectively .
Diet was assessed using the validated food frequency questionnaires they had completed, which included detailed questions on both processed and unprocessed meat consumption.
In each questionnaire, participants were asked how often on average they consumed each food of a standard portion size, with nine possible responses ranging from ‘never, or less than once a month’ to ‘six or more times a day’. The standard serving size was 85 grams (3oz for unprocessed red meat. Processed red meat included bacon (two slices, 13g hot dogs (one, 45 grams . The participants were sent these questionnaires every four years until 2006.
The researchers collected information about deaths among participants by reports from next of kin, through postal authorities and by searching a national death index. The cause of death was primarily taken from medical records and death certificates. The researchers used codes from an international classification of diseases to distinguish between deaths due to cancer and cardiovascular disease.
They used appropriate statistical methods to analyse the data, taking account of possible other factors such as bodyweight, smoking status, physical activity level, family history, blood pressure and cholesterol.
In a further analysis the researchers modelled how death rates would be affected if one daily serving of red meat was substituted with an alternative food such as fish, poultry, nuts, legumes, low fat dairy or wholegrain.
What were the basic results?
The 121,342 participants were followed up for up to 28 years, during which time there were 23,926 deaths, including 9,464 deaths due to cancer and 5,910 from heart disease and stroke (collectively classed as cardiovascular disease [CVD] .
The researchers compared the highest consumers of red meat with the lowest consumers of red meat to calculate the increases in risk due to each additional serving a day. This was an average across all groups and it is worth noting that even the people with the lowest consumption of red meat were still eating, on average, a quarter of a serving a day and so were not vegetarian. The researchers found:
- consuming one serving of unprocessed red meat a day was associated with a 13% increased risk of early death (95% confidence interval [CI], 1.07-1.20 , an 18% increase in risk of death from CVD (1.13-1.23 and a 10% increase in the risk of death from cancer (1.06-1.14
- one serving of processed meat daily was associated with a 20% increased risk of early death (CI 95% 1.15-1.24 , 21% increase in risk of death from CVD (1.13-1.31 and a 16% increase in the risk of death from cancer (1.09-1.23
When the researchers modelled the impact of replacing meat with other foods their model estimated that:
- substituting one serving of red meat a day with one serving a day of other foods was associated with between 7% and 19% lower mortality risk
- 9.3% of early deaths in men and 7.6% in women taking part in the study could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings a day (approximately 42g a day of red meat
How did the researchers interpret the results?
They say their study provides evidence that regular consumption of red meat, especially processed meat, is associated with an increased risk of death due to any cause, as well as due to CVD and cancer. Conversely, substitution with other protein sources is associated with a lower risk.
The authors propose that presence of saturated fat and iron in red meat might partly explain this association with higher risk of CVD, while the presence of other constituents such as sodium and nitrites might explain the additional risk associated with processed meats. They also point out that some of the compounds in red meat created by high temperature cooking are potential carcinogens.
Conclusion
This study had several strengths including its size, long follow-up period and detailed and repeated assessments of people’s meat intake. It also adjusted the results for other factors that might affect risk of mortality. However, relying on participants to self-report factors, such as their meat intake through questionnaires, introduces the possibility of error, although the questionnaires were validated. Furthermore, participants were mainly white health professionals, so the results may not be relatable to other populations.
This study cannot prove that regular consumption of red meat ‘kills’, as The Sun put it. Red meat is a good source of protein and certain nutrients such as iron, some vitamins and zinc, but it is already recognised that it is likely to raise the risk of cancer especially bowel cancer. The Department of Health advises adults who eat high levels of red and processed meat should reduce their intake to no more than 70 gram a day to reduce this risk. For advice on how to cut down, see our guidelines on red meat consumption.
Links To The Headlines
Eating red meat regularly 'dramatically increases the risk of death from heart disease'. Daily Mail, March 13 2012
Bacon sandwiches and fizzy drinks 'take years off your life'. Metro, March 13 2012
Fresh warning on red meat health risks. BBC News, March 13 2012
Eating red meat raises 'substantially' risk of cancer or heart disease death. The Guardian, March 13 2012
Red meat ‘kills’. The Sun, March 13 2012
Links To Science
Pan A, Sun Q, Bernstein AM et al. Red Meat Consumption and Mortality - Results From 2 Prospective Cohort Studies. Archives of Internal Medicine, March 12 2012
Hair Therapy
by brienne walshyou see the derm once a year, the dentist twice a year, your therapist biweekly (no judgment . but when was the last time you really took a long, hard look at the health of your hair? sure, regular trips to the stylist can help, but to really get your strands on track, glo brings you five at-home hair tests, along with quick and easy fixes. damaged and prone to breakage? not anymore.
How It Works
tie a lock of hair into a loose knot and set it on your palm. if the knot stays closed, then it means your hair has likely been over-processed.
The Quick Fix
"if your hair is fragile, then don't brush it when it's wet, because that's when it's most likely to break,” says new york city hairstylist tyler laswell. instead, brush it before you shower and then, "once it dries naturally, style it with your fingers."
How It Works
pull a strand of hair from the back of your head and place it in a clear bowl of room-temperature water. if the lock sinks, then it means that your hair is dry and porous, possibly from too many color treatments.
The Quick Fix
"when hair is colored, the cuticle that protects the strand is lifted so that color can be deposited, making it very porous," explains laswell. the best solution (besides quitting the colorist altogether ? "use products like serums and waxes, which help smooth down the cuticle and bring shine back to the hair."
How It Works
gently tug a small cluster of hair. if more than a few strands come out of your head, then get to the root of the problem, literally. "the healthier and more hydrated your scalp is, the healthier your hair will be," says laswell.
The Quick Fix
"don't shampoo your hair every day," says laswell. "you need natural oils to keep your scalp protected." if you feel like your hair is getting greasy, then rinse it with water and apply conditioner only at the ends.
How It Works
take a loose strand of hair and with your nail, curl it like you would a ribbon. when you pull the curl straight, it should spring back into place. if it doesn't reclaim its shape, then it needs more strength and conditioning.
The Quick Fix
"try a strengthening shampoo followed by a leave-in treatment," says laswell. "but don't use a treatment every time you wash your hair. anti-breakage products have very intense direct proteins and if they're over-used, then they can make the problem worse."
In this unique recipe, slabs of tofu are immersed in a nutty mixture of pistachio and breadcrumbs for a flavor-packed dish with an interesting texture.
Ingredients:
14 oz. tofu
2 tbsp. low-sodium soy sauce
1 1/2 slices whole-wheat bread
1/2 c. pistachio nuts
Ground pepper to taste
2 tbsp. spicy mustard
2 tbsp. maple syrup
1/2 tbsp. low-sodium soy sauce
1 tbsp. tofu mayonnaise
Directions:
Preheat oven to 400 degrees; prepare a baking sheet by either oiling it lightly or lining it with a silicone liner. Cut the tofu into 8 1/2-in. slices and dry them lightly with paper towels. Brush both sides of the tofu with the 2 tbsp. soy sauce and set aside to marinate for at least 10 minutes. While the tofu is marinating, place the bread into the food processor and pulse into fine crumbs. Measure out 1 cup of crumbs into a wide, shallow bowl (save any remaining crumbs for another use. Pulse the pistachios in the processor until they are reduced to fine crumbs. Add them to the breadcrumbs along with a generous grating of black pepper, and mix well. In another shallow bowl, combine the mustard, syrup, soy sauce, and mayo. Dip a slice of tofu into the mustard mixture, lightly coating all sides; then place it into the breadcrumbs, sprinkle crumbs over the top and sides, and lightly press them into the tofu. Place on the prepared baking sheet. Repeat with all slices of tofu. Put the tofu into the oven and bake for 20 minutes, or until breadcrumbs are golden brown. Serve with the sauce of your choice.
Makes 4 servings.
Recipe provided by FatFree Vegan Kitchen
Craving something sweet? Tofu actually makes a healthy base for low-cal desserts like this silky smooth pudding. Whip up this tasty treat using chocolate and, of course, lots of tofu, and then spoon the pudding into edible chocolate cups.
Ingredients:
For chocolate tofu pudding:
1 box tofu, drained
2 tbsp. agave nectar
1/2 c. chocolate chips, melted and cooled slightly
1/4 c. chocolate sauce (the kind you use for chocolate milk
For pudding cups:
2 c. chocolate chips
2 tbsp. vegetable oil
1 recipe chocolate tofu pudding
Raspberries
Whipped cream
Directions:
For chocolate tofu pudding:
Put all the ingredients in a Vitamix (or blender and puree until smooth. Refrigerate until ready to fill the chocolate cups (about 30 minutes . Once ready to fill the cups, scoop the pudding into a large zip-lock bag. Cut a small hole in the bottom corner of the bag and squeeze the pudding into the cups.
For pudding cups:
Line 24 mini muffin tins with paper liners. Melt the chips and vegetable oil in a small bowl in the microwave. Stir every 30 seconds and heat until chips are fully melted. Spoon about 1 heaping tsp. melted chocolate into each muffin liner and spread up the sides with the back of a spoon. Put the tin in the freezer to get the chocolate firm. Add a second layer of chocolate to the cups, freeze again. Keep frozen until your ready to remove the paper. Refrigerate the filled pudding cups for about 4 hours, so the pudding sets and gets a little firmer. Top with whipped cream and raspberries.
Makes 24 cups.
Recipe provided by Fat Girl Trapped in a Skinny Body
These slightly crispy bean curd strips get a smoky sweet flavor boost with a low-cal blend of sauces and spices. While you can serve them with kale and rice (as pictured , feel free to combine the tofu with other ingredients to round out a healthy, satisfying meal.
Ingredients:
1 package extra-firm tofu
1 1/2 tbsp. safflower oil
1 1/2 tbsp. maple syrup
1 tbsp. rice vinegar
1/2 tsp. liquid smoke
1/4 tsp. garlic powder
1/4 – 1/2 tsp. cayenne pepper
Directions:
Drain your tofu and cut into 8 equal slices. Lay the slices out flat on a doubled over kitchen towel with another doubled over towel on top. Lay a large cutting board on top and place a few heavy books on top. Press for 25 – 35 min. Preheat oven to broil with a rack on the top slats. Whisk all other ingredients together in a large bowl. Slice tofu into 1/4 in. wide strips or small squares. Place tofu in the large bowl with the wet ingredients and stir very gently until well coated. Lay tofu out on a parchment-lined pan and broil for four to eight minutes, until golden brown with slightly darker edges. Time varies depending on your oven. Flip and broil for another four to eight minutes until golden brown. Typically, the second side browns a bit faster. Remove from the oven and serve immediately.
Makes 3-4 servings.
Recipe provided by The Edible Perspective
Crunchy asparagus spears offer a tasty (and nourishing counterpoint to soft blocks of bean curd, while a drizzle of spicy hoisin sauce lends this dish a surprising kick of flavor. Not only is this meal a surefire way to impress dinner guests, it’s also low in calories and fat.
Ingredients:
7 oz. firm tofu
1/2 tsp. sesame seeds
2 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
1 tsp. Sriracha sauce
1 tsp. white sugar (optional
10 spears asparagus
1/2 tsp. five spice
Directions:
Turn the grill or a grill pan to high. In a small, dry skillet over medium heat toast the sesame seeds until golden. Pour onto a plate and save for garnish. Cut the tofu block in half, then turn one half on its side and cut it in half so that you have two pieces that are about 1 inch thick. Save the bigger half for another use or double the recipe. Set the cut pieces on a clean paper towel and blot dry.
To make the sauce:
In a small bowl mix together the hoisin, soy, Sriracha, and sugar. Set aside. Place the asparagus on the grill (optional: rub spears with a touch of oil and grill for five minutes rotating the spears until evenly grilled. Divide between two plates. Set the dry tofu on a plate and sprinkle both sides with the five spice. Rub the grill with a touch of vegetable oil on a towel so the tofu doesn't stick. Place the tofu on the grill and don't touch for one minute so that it can sear without sticking. Turn the tofu 45 degrees to create the "X" pattern grill marks. Cook 30 seconds. Using a spatula carefully flip the tofu over and grill for one more minute. While it is grilling, brush or spoon some of the sauce onto the tofu. Remove tofu from grill and place on top of the asparagus spears. Drizzle the remaining sauce over each plate (you will have some extra . Sprinkle with the sesame seeds.
Makes 2 servings.
Recipe provided by Jeffrey Saad, Cooking Channel host of United Tastes of America, restauranteur, chef, and author of Jeffrey Saad’s Global Kitchen: Recipes Without Borders (available March 20th
Who needs chicken nuggets when you can munch on nutritious tofu nuggets instead? These mealtime treats are easy to make and perfect for dipping into a variety of sauces. Our suggestion? A simply delicious vegan honey mustard spread made from 1 tsp. agave, 2 tbsp. mustard, and 1 tbsp. vegan mayo.
Ingredients:
1 pckg. firm tofu (frozen, thawed, and pressed
1 c. unsweetened non-dairy milk
3 tbsp. vegetable bouillon
3 tbsp. mustard
1 c. panko bread crumbs
1 c. whole-wheat flour
Salt and pepper (optional
Directions:
Preheat oven to 400 degrees. Take your firm tofu (frozen, thawed, and pressed for better texture , and slice it into 1 in. cubes. Mix vegan “milk”, vegetable bouillon, and mustard together. Dip cubed tofu into the “milk” mixture. Roll it into whole-wheat flour. Dip into the milk mixture again. Roll in panko crumbs. Place onto greased cookie sheet. Bake for 15 to 20 minutes. Enjoy with your hot sauce, vegan ranch dressing, ketchup, mustard, etc.
Makes 16 nuggets.
Recipe provided by Veg Obsession
Whether you need a hearty dinner entree or just want a wholesome snack, these sweet and sour tofu slices make a great option. A mix of sweet jam (like mango chutney and lemon juice infuse the tofu with an irresistible tangy flavor that won’t interfere with your healthy diet.
Ingredients:
1 block extra-firm tofu
1/2 c. sweet jam/jelly/preserves
1/3 c. honey (if you don’t eat honey, use agave, maple, or yacon syrup
1/4 c. lemon juice (in a pinch, you can use apple cider vinegar
Optional but recommended:
1/4 c. apple cider vinegar
1/2 tsp. ginger powder
2 tbsp. EVOO (or coconut, flax, hemp, grapeseed oil
Directions:
Mix marinade in a bowl and allow tofu to marinate for at least 15 minutes up to overnight. Bake on a foil-lined cookie sheet at 450 degrees for 20 minutes on the first side (tip: the honey is going to caramelize, so use foil for an easy cleanup . Then, flip and bake for approximately 10 more minutes. Watch the honey because the sugars can burn. Put extras in a container and store in fridge for up to four to five days.
Makes 18 long, thin slices.
Recipe provided by Love Veggies and Yoga
Sometimes all it takes is a handful of great seasonings to make a mouthwatering tofu dish. In this easy recipe, just coat each piece in assorted spices like chili powder, cumin, and cayenne for a spicy dish that won’t even come close to breaking the calorie bank!
Ingredients:
1 block tofu
1/4 tsp. cayenne
1/4 tsp. granulated onion
1/4 tsp. granulated garlic
1/4 tsp. chili powder
1/4 tsp. cumin, ground
1/4 tsp. coriander, ground
1/4 tsp. black peppercorns, ground
1 tbsp. paprika
1/2 tsp. thyme
Directions:
Coat tofu in spice. In a hot skillet, brown tofu with no oil or water. When edges brown, flip and cover cook until cooked though. Time depends on the thickness of the tofu.
Makes 4 4 oz. servings.
Recipe provided by Chef Anthony Stewart of the Pritikin Longevity Center in Miami, Florida
Who knew that pumpkin butter and honey would make such great accompaniments to tofu? These sweet-tasting slices have a spongy texture and leave you perfectly satisfied.
Ingredients:
1 block extra-firm tofu
1/4 c. pumpkin butter
1/3 c. honey (or agave or maple
1 tsp. ground ginger
1/4 c. apple cider vinegar
Optional:
Dash of tamari or soy sauce
Pinch of nutmeg/cayenne/chili powder/cumin/pumpkin pie spice/cinnamon
Drizzle of EVOO/coconut/hemp oil
Directions:
Whisk to combine all ingredients. Marinate the sliced tofu for 15 minutes to 24 hours. Bake on a foil-lined cookie sheet at 450 degrees for 20 minutes and flip and cook another five minutes or so. Note: I used tofu that had previously been frozen, thawed, and pressed.
Makes 18 long, thin slices.
Recipe provided by Love Veggies and Yoga
If you love pesto but find it too fattening (thanks to loads of olive oil, pine nuts, and Parmesan cheese , try this creative concoction made with silken tofu and veggies. Find ways to adorn your favorite dishes, such as whole-wheat pasta or pizza, with this delicious sauce, which clocks in at approximately 436 calories per cup.
Ingredients:
1/2 c. peas
50 g. spinach
30 fresh basil leaves
1/4 c. unsalted cashews
1 clove garlic
5 tbsp. olive oil
4 tbsp. silken tofu
A grind of black pepper
Directions:
Blanch the peas for a couple of minutes to soften slightly. Wilt the spinach by placing in a colander and pouring over a kettleful of boiling water. When wilted, rinse with cold water and squeeze out as much liquid as you can. Whizz all the ingredients together and season with freshly ground black pepper.
Makes 2 cups.
Recipe provided by Tinned Tomatoes
This healthy recipe takes only a few minutes of prep time, but the results are tantalizing! Soaking slices of tofu in balsamic vinegar, garlic, and oregano gives the dish some extra bite. Serve with your favorite veggies to round out your meal.
Ingredients:
1 block extra-firm tofu
1/2 c. balsamic vinegar
3 tbsp. chopped garlic
2 tbsp. dried oregano
Directions:
Cut tofu into slices. Mix balsamic vinegar, garlic, and oregano together, and marinate tofu for 30 minutes. Grill, bake, or pan-sear.
Makes 4 servings.
Recipe provided by Chef Anthony Stewart of the Pritikin Longevity Center in Miami, Florida
Think tofu is bland and flavorless? These mouthwatering recipes will change your mind about the soft, creamy blocks of bean curd forever! Not only is tofu great for low-cal diets, it brims with good-for-you soy protein, iron, and omega-3 fatty acids. Tofu is also one of the most versatile foods, making it a great base for both savory entrees and sweet desserts.
You won’t need the luck o’ the Irish when you’re whipping up this low-cal key lime pie. Thanks to fat-free cream cheese and light yogurt, this no-bake dessert won’t max out your daily calorie intake.
Ingredients:
2 tbsp. cold water
1 tbsp. fresh lime juice
1 1/2 tsp. unflavored gelatin
4 oz. fat-free cream cheese, softened
3 containers (6 oz. each Yoplait Light Thick & Creamy key lime pie yogurt
1/2 c. frozen (thawed reduced-fat whipped topping
2 tsp. grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz.
Directions:
In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
Makes 8 servings.
Recipe provided by Betty Crocker
Tempted to order McDonald’s seasonal Shamrock Shake? Try whipping up this guilt-free version at home. This icy bevvie blends low-fat cottage cheese with protein powder, and every sip is infused with a hint of cool minty flavor. Plus, you can’t beat the pretty green hue for the perfect St. Patty’s Day delight!
?Ingredients:
?1/2c. low-fat cottage cheese (or vanilla yogurt
?1 scoop vanilla or plain protein powder
?1/8 tsp. mint extract (or to taste
?2-3 packets stevia or sweetener of choice (or to taste
?5-10 ice cubes (more or less depending on how thick you like it
?4-6 oz. water (alter according to desired thickness
?A few drops of green food coloring, or a handful of spinach to make it green
?1-2 tbsp. Sugar-Free Instant Pistachio Pudding Mix (optional
?Pinch of guar of xanthan gum (optional
?Directions:
?Put all the base ingredients in the blender, and blend away until desired consistency! Swirl in one drop of red food coloring just before serving, and top with whipped cream and crushed candy cane if desired!
Makes 1 serving.
Recipe provided by Dashing Dish
Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks.
Ingredients:
1 15-oz. can Progresso chick peas (garbanzo beans , drained, rinsed
1 egg
1 clove garlic, finely chopped
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. coarse (kosher or sea salt
1 c. chopped fresh spinach
1/2 c. shredded carrot
2 tbsp. chopped fresh cilantro
3/4 c. Progresso panko bread crumbs
2 tbsp. canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves
Sauces, as desired (spicy mustard, Sriracha, ketchup, citrus vinaigrette
Directions:
In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin, and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot, and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve veggie burgers stacked with toppings and drizzled with sauce.
Makes 4 servings.
Recipe provided by Betty Crocker
These minty green-colored oats make a festive St. Patrick’s Day breakfast. The mint and chocolate flavors go hand in hand to boost the oats with an almost dessert-like flavor, while chia seeds add nutritional value in the form of omega-3s and fiber.
Ingredients:
1/2 c. oats mixed with 1 1/2 c. water
1 tbsp. chia seeds
1 scoop SunWarrior Protein Powder
2-3 tsp. mint extract
1 tsp. cacao powder
Green food coloring
Directions:
Microwave 1/2 c. oats with 1 1/2 c. liquid (water or milk . After oats are cooked add chia seeds, protein powder, mint extract, cacao powder, and food coloring. Mix all together. You could make the oats night before and refrigerate overnight for cold oats or cook in the morning and enjoy hot. For the chocolate frosting, mix 1 scoop SunWarrior Vanilla Protein Powder, 2 tbsp. cocoa powder, stevia, and water.
Makes 1 serving.
Recipe provided by Healthy Diva Eats
You can’t get greener than a bowl of kale! Thanks to a zesty mix of lemon juice, apple cider vinegar, and minced garlic, this recipe yields a salad bursting with flavor. Each serving is low in calories and fat but high in fiber and antioxidants, so dig in!
?Ingredients:
?1/2 bunch raw kale, washed, de-stemmed, and dried
?1 tbsp. tahini
?1 tbsp. apple cider vinegar (or water
?1 tbsp. lemon juice
?1 tbsp. Bragg’s liquid aminos (tamari or soy sauce would work too
?2 tbsp. nutritional yeast
?1 tsp. minced garlic (1-2 cloves garlic
?Sesame seeds to taste as garnish (optional
?Directions:
Break or cut kale into bite size pieces and place in a large bowl. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable, particularly for those who are skeptical of eating raw kale. Sprinkle on some sesame seeds before serving if so desired.
Makes 4 servings.
Recipe provided by Eating Bird Food
While these crunchy cakes are more yellow in color than green, they’re still a perfect St. Patty’s Day treat for your family and friends. Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.
Ingredients:
1 large zucchini, grated
1 large egg
1 c. panko bread crumbs
Salt and pepper to taste
1 tbsp. Adobo spices
1/2 c. Parmesan cheese, grated
Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.
Makes about 12 cakes.
Recipe provided by Just Putzing Around the Kitchen
A clever take on Dr. Seuss’ Green Eggs and Ham, this easy-to-make recipe doesn’t even require fake food coloring! Instead, harness the healthy powers of a veggie like fresh kale or spinach to tinge the scrambled eggs with a green hue.
Ingredients:
6 eggs (pastured and/or organic eggs recommended
1 tbsp. milk (whole milk recommended
2 tbsp. onion, roughly chopped
1 c. fresh kale or spinach leaves, washed with big stems removed
Salt and pepper to taste
Butter for frying (organic and/or grass-fed butter recommended
Directions:
Combine first 5 ingredients in a blender (including the salt and pepper and blend until the greens are pureed into little bits. Heat a big pat of butter in a frying pan over medium-low heat. Once the butter has melted pour the egg mixture into the warm pan. Let it sit for a couple minutes before you begin to stir and scramble with a spatula. Cook until eggs are done all the way through.
Makes 3 servings.
Recipe provided by 100 Days of Real Food
A delectable fusion of healthy vegetables, this green soup is great to serve on St. Patty’s Day (and also ideal for detoxing the next day! . Avocado, broccoli, and arugula not only lend the soup its rich emerald shade, but ensure that every sip is brimming with nutritional benefits too.
Ingredients:
1/2 Haas avocado
8-10 decent-sized broccoli clusters (stems kept at least 1 in. long
1/3 onion of choice
2 handfuls arugula
1 tbsp. olive oil
Salt (about 1 tsp. or to taste
1 tbsp. apple cider vinegar
Red pepper flakes (about 1/4 tsp. or to taste
Drizzle of honey or agave
Juice from half a lemon
1 in. minced ginger root
1 c. water
Directions:
Lightly steam the broccoli. Remove from heat when bright green. Saute onions in olive oil until just soft. Place cooked broccoli and onions and all the other ingredients in a blender, food processor, or use hand immersion blender. Add 1/2 c. water and blend. Keep adding more water until you reach desired consistency. Add any additional salt to taste. Enjoy hot or cold!
Makes 2 servings.
Recipe provided by Honest Fare
For a hearty lunch or dinner idea, look no further than these roasted green peppers. Stuffed with quinoa and other healthy ingredients (like edamame, tomatoes, and mushrooms , these tender peppers offer a vegetarian-friendly meal that’s sure to impress guests.
Ingredients:
1/2 tbsp. olive oil
1 c. frozen edamame, thawed
5 white mushrooms, sliced
1 roma tomato, diced
1 c. fresh spinach
2 organic green bell peppers
1 tbsp. teriyaki stir-fry sauce
1/2 c. uncooked quinoa, rinsed and cooked
1/3 c. water
Directions:
Heat oil in a skillet over medium-high heat. Add edamame, mushrooms, and tomato, stirring until cooked, roughly 5-7 minutes. Add spinach and cook until spinach is wilted. Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine. Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top. Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20-25 minutes until peppers are soft and juicy. Remove peppers from baking dish and serve.
Makes 2 servings.
Recipe provided by Eating Bender
This delicious soup calls for a lot of ingredients, but the result is well worth rounding them up! The combination of spices and veggies, especially the kick from jalapeno and green chiles, makes this concoction one tasty dish.
Ingredients:
1 tbsp. vegetable oil
1 medium onion, diced
1 red pepper, trimmed and chopped
?1 carrot, coarsely chopped
?1 jalapeno chile, seeded, trimmed, and minced
?1 4-oz. can chopped green chiles, drained
?4 garlic cloves, minced
?1/2 tsp. cumin
?Salt and freshly ground black pepper
?2 tbsp. all-purpose flour
?2 1/4 c. chicken broth
?1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-in. chunks
?1 c. corn kernels (frozen is fine
?2 tbsp. fresh lime juice
?2 tbsp. chopped fresh cilantro
Directions:
Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, carrot, and jalapeno. Cook about 4 minutes, until the vegetables are soft. Stir in the green chiles, garlic, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook 1 minute, until aromatic. Stir in the flour until incorporated. Stir in the broth and chicken, bring to a simmer, and cook for 5 minutes. If using fresh corn, stir it in and cook for 5-10 minutes. If frozen, cook the chicken 5-10 minutes, until no longer pink, then add the corn and cook 1-2 minutes more. Stir in the lime juice and cilantro and add extra salt and pepper to taste. Serve with corn tortillas, charred over the stove flame.
Makes 4 servings.
Recipe provided by Cara Eisenpress of Big Girls, Small Kitchen
Whether you dress up in green or hit up your local watering hole for a pint of brilliantly colored beer, there’s nothing like ringing in St. Patrick’s Day with some festive cheer. This year, celebrate by cooking up some edible treats that are all SHAPE (and leprechaun -approved!
Lisa Schnirring, staff writer for the Center for Infectious Disease Research and Policy (CIDRAP news service, explained that the Centers for Disease Control and Prevention (CDC lacks the estimated $2.75 million needed to establish the Food Safety Integrated Centers of Excellence this year.
The centers, mandated under the new Food Safety Modernization Act, were to be modeled on the close working relationship among the University of Minnesota School of Public Health, the Minnesota Department of Health, and the Minnesota Department of Agriculture, which has been credited for helping trace Salmonella outbreaks in 2009 to peppers and peanut butter.
The CDC will continue to prepare for the eventual creation of the centers, in case funding becomes available, and support various initiatives, such as developing outbreak training materials and standardized questionnaires for use in investigations. It will also work to update PulseNet, the national foodborne illness surveillance system.
CIDRAP quoted University of Minnesota School of Public Health food safety expert Craig Hedberg, PhD, who said the CDC's decision was not surprising, given federal budget constraints, but "a great lost opportunity."
It's hard to know these days which way the proverbial worm is turning when it comes to shifts in drug policy. Election years tend to do that. Despite an historical turn of events in Central America which saw Presidents of drug trafficking nations come together to call for world wide decriminalization of drugs, in an effort to end the violence and corruption of the drug trade, the US continues to demur, absurdly claiming that the "War on Drugs" has been a success. Even stranger is Canada's recent announcement that they plan to follow the US model of a "tough on crime" approach to drug policy, which threatens to swell their correctional system in the same ways as in the US. Still, good news abounds with recent studies showing that LSD can cure alcoholism, psychedelics can cure PTSD, and cannabis smoking is not nearly as harmful as the prohibition governments claim. ~ CS
Google+ Presents: It's Time To End The War On Drugs
To liberalise or prohibit, that is the question. And to answer it the masters of live debate have joined forces with the masters of web technology to create a never-seen-before combination of Oxford debating and Silicon Valley prowess.
Prohibitionists argue that legalising anything increases its consumption. The world has enough of a problem with legal drugs like alcohol and tobacco, so why add to the problem by legalising cannabis, cocaine and heroin?
The liberalisers say prohibition doesn’t work. By declaring certain drugs illegal we haven’t reduced consumption or solved any problem. Instead we’ve created an epidemic of crime, illness, failed states and money laundering.
Julian Assange and Richard Branson; Russell Brand and Misha Glenny; Geoffrey Robertson and Eliot Spitzer. Experts, orators and celebrities who’ve made this their cause – come and see them lock horns in a new Intelligence?/Google+ debate format. Some of our speakers will be on stage in London, others beamed in from Mexico City or Sao Paulo or New Orleans, all thanks to the “Hangout” tool on Google+.
The web will have its say, and so can you at the event in London. Be part of the buzz of the audience, be part of an event beamed across the web to millions. Come and witness the future of the global mind-clash at the first of our Versus debates, live at Kings Place
Source: Intelligence 2 from Google +
North America
America's plague of incarceration
The message is (or should be deeply disturbing. Shouldn't the USA be ashamed at having the world's largest prison system and highest incarceration rate (754 per 100 000 people ? The richest country in the world has so many of its citizens in prison that it can't afford to house them with even basic minimum medical care (more than half of all prisoners have mental health or drug problems . Prison overcrowding itself has become so terrible in California, that in May, 2011, the US Supreme Court affirmed a lower court order that California release some 46 000 prisoners because of the inhuman conditions under which they were being held. In the Court's words, “A prison that deprives prisoners of basic sustenance, including adequate medical care, is incompatible with the concept of human dignity and has no place in a civilised society.”
Source: "A Plague of Prisons: The Epidemiology of Mass Incarceration in America," The Lancet.
International Women's Day: U.S. Must Address Impact of Mass Incarceration on Women.
More women are ending up behind bars than ever. Between 1980 and 1989, the number of women in U.S. prisons tripled. And the number of women in prison has continued to rise since. In the last 10 years, the number of women under jurisdiction of state or federal authorities increased 21 percent to almost 113,000. During the same time period, the increase in the number of men in prison was 6 percentage points lower, at about 15 percent. The increase in women in the federal population was even larger- over 41 percent from 2000 to 2010.
Most women are incarcerated for nonviolent offenses. Over one-fourth are in prison for a drug offense, while 29.6 percent were convicted of a property crime. Addiction plays a large part in a number of women's property crimes, and a lack of available or appropriate treatment only serves to drive their contact with the justice system.
Source: Justice Policy Institute
From Cell to Screen: The Story of Mumia Abu-Jamal -- Part I
Stephen Vittoria is that rare commodity in Hollywood today: a filmmaker with a conscience. To be more precise, a filmmaker with a strong political conscience. After making two feature films,>Black and White& Hollywood Boulevard (1996 , as well as three feature documentaries:Save Your Life -- The Life and Holistic Times of Dr. Richard Schulze (1998 ,;Keeper of the Flame (2005 and the award-winning art house hit One Bright Shining Moment: The Forgotten Summer of George McGovern (2005 , a portrait of the South Dakota senator who tried to unseat Richard Nixon from the White House in 1972.
For his latest exploration into America's socio-political landscape, Vittoria joins forces with radio producer Noelle Hanrahan to bring Long Distance Revolutionary, the story of Mumia Abu-Jamal, to the screen. Born Wesley Cook in Philadelphia, Abu-Jamal made his name as a tireless writer and journalist during the racially-charged 1970s that often portrayed the City of Brotherly Love as anything but. With his intense coverage of the MOVE organization, a black empowerment group whose ongoing battle with the police and city hall came to a fiery end in 1985, Abu-Jamal become a constant thorn in the side of the city's powerful establishment. Things came to a sudden head for Abu-Jamal himself on the evening of December 9, 1981 when he was accused of murdering a Philadelphia police officer. He received a death sentence the following year, and has been on Pennsylvania's death row until early this year, when his death sentence was commuted to a life sentence in December, 2011.
Abu-Jamal's case remains one of the most controversial and heatedly debated in American legal history, with participants on both sides either protesting his innocence in the murder of Officer Daniel Faulkner or his absolute guilt with equal passion and more often, great vehemence.
Source: Huffington Post
What’s In a Name? A Lot, When the Name is “Felon”
At a recent conference of journalists at John Jay College, I raised an issue I have about language in the media: the frequent use of the word “felon” to describe a person who has been convicted of a crime.
“Felon” is an ugly label that confirms the debased status that accompanies conviction. It identifies a person as belonging to a class outside many protections of the law, someone who can be freely discriminated against, someone who exists at the margins of society.
In short, a “felon” is a legal outlaw and social outcast.
Source: The Crime Report
Addiction: Medical Disease or Moral Defect?
Scientific theories that addiction hijacks the brain have just increased the stigma that they were meant to stop. At least in the moralistic bad old days, addicts were still viewed as having free will. Here's an alternative to both of these no-win approaches.
Source: The Fix
Scientists Explore Hallucinogen Treatments for PTSD, Sex Abuse Victims
Mind-altering compounds, such as LSD and psilocybin, stirred controversy in the 1960s. As the counter-culture’s psychedelic drugs of choice, the widespread use - and abuse - of hallucinogens prompted tougher anti-drug laws.
No comments:
Post a Comment