Creative Vegetarian Dish

Vegetarian Beef Steak, and Savoury Jelly of Potato and Broccoli with Basil Sauce

What Protects the Heart May Also Ward Off Kidney Stones

The same lifestyle factors that are linked to healthy hearts and bones can also keep painful kidney stones at bay, a series of new studies suggests.

Researchers presenting data on Tuesday at the American Urological Association’s annual meeting in Washington, D.C., contended that aspects such as diet, weight, calorie and calcium intake and medication usage can determine whether adults will develop kidney stones.

While the biggest risk factor for kidney stones is dehydration, according to the U.S. National Institutes of Health, this common condition can also be hereditary or caused by many other factors.

Other studies presented at the meeting suggested:

  • Reducing daily calorie intake may significantly lower the risk for stone disease in overweight and obese people.
  • Meat-heavy diets may be linked to a higher risk of developing kidney stones.
  • Higher levels of antioxidants in the body may lead to a lower risk of stone formation.
  • Statins, typically used to treat high cholesterol and triglyceride levels, were linked with a 50 percent reduction in stone disease among men and a 70 percent reduction among women.

Read more ….

A Refreshing Citrus Salad

Ingredients

1 ruby red grapefruit
4 cups torn Bibb lettuce
2 cups trimmed arugula , torn
2 cups trimmed watercress
1/2 cup thinly sliced fennel bulbs

Dressing

4 tsp white balsamic vinegar
1/2 tsp grainy mustard
1/4 tsp salt
1/4 tsp pepper
3 tbsp canola oil

Method

  1. Peel grapefruit. Working over bowl to catch juice, cut off outer membrane. Cut between membranes and pulp to release fruit into bowl, squeezing membranes to extract all juice. Remove 2 tbsp (25 mL) of the juice and set aside for dressing. Strain and set sections aside.
  2. In large bowl, whisk together reserved grapefruit juice, vinegar, mustard, salt and pepper; slowly whisk in oil.
  3. Add lettuce, arugula, watercress and fennel; toss to coat. Garnish with reserved grapefruit.
  4. For added flair, sprinkle flaky sea salt and toasted pecan halves.

Nutritional Info per each of 8 servings:

calorie 67, total fat 5 g, carb 4 g, fibre 1 g, sodium 88 mg, protein 1 g

Source: Canadian Living