WEEK OF AUGUST 22 - 29, 2010
Tip Of The Week
Here's a Fun Fact:
Apple Cider Vinegar promotes weight loss. Just add one or two teaspoons of organic apple cider vinegar in a glass of water before each meal. ACV will also better your complexion, among other benefits.
The nutrients, enzymes, and organic acids in apple cider vinegar cause weight reduction by acting as an appetite suppressant, by increasing your body's metabolic rate, by reducing water retention, and by helping you maintain a feeling of well being.
Challenge of the Week
(I think Annâ€™s suggestions are great, so Iâ€™m posting but ALL credit goes to Ann
Run 1 mile, jog 2 miles, or walk 3 miles
(Choose one or if you're up for it, do all of them
Myth of the Week (Is it True or False?)
â€œEating after 8 p.m. causes weight gain."
Fact: It does not matter what time of day you eat. It is what and how much you eat and how much physical activity you do during the whole day that determines whether you gain, lose, or maintain your weight. No matter when you eat, your body will store extra calories as fat.
Tip: If you want to have a snack before bedtime, think first about how many calories you have eaten that day. And try to avoid snacking in front of the TV at night it may be easier to overeat when you are distracted by the television.
Healthy Recipe of the week
(It's time for a vegan choice)
Edamame Veggie Burger
- 1/4 cup millet
- 1/2 cup cold water
- 2 1/4 teaspoons kosher salt, plus more as needed
- 1 medium carrot
- 1 large red radish
- 2 tablespoons finely grated, peeled, fresh ginger
- 1/2 clove garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mirin (See Cook's Note.)
- 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
- 1 pound frozen blanched, peeled edamame (soybeans), thawed
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 2 large egg whites, beaten (vegan egg replacer can also be used)
- Vegetable oil, for brushing
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread
Yield : 8 garden burgers