A Vegetarian Salad with Carrot Caviar

Vegetarian Salmon and Endive Salad

See my related post:

Simple Fitness Test Could Predict Heart Attack and Stroke Risk

How fast can you run a mile?

If you’re middle-aged, the answer could provide a strong predictor of your risk of heart attack or stroke over the next decade or more.

In two separate studies, UT Southwestern Medical Center researchers have found that how fast a middle-age person can run a mile can help predict the risk of dying of heart attack or stroke decades later for men and could be an early indicator of cardiovascular disease for women.

In one recent study in the Journal of the American College of Cardiology, researchers analyzed the heart disease risk of 45-, 55- and 65-year-old men based on their fitness level and traditional risk factors, such as age, systolic blood pressure, diabetes, total cholesterol and smoking habits. The scientists found that low levels of midlife fitness are associated with marked differences in the lifetime risk for cardiovascular disease.

For example, a 55-year-old man who needs 15 minutes to run a mile has a 30 percent lifetime risk of developing heart disease. In contrast, a 55-year-old who can run a mile in eight minutes has a lifetime risk of less than 10 percent.

Researchers in this study found that a higher fitness level lowered the lifetime risk of heart disease even in people with other risk factors.

In a separate study in Circulation, UT Southwestern researchers found that the same treadmill test predicts how likely a person is to die of heart disease or stroke more accurately than assessing the risk using only typical prediction tools such as blood pressure and cholesterol levels.

Heart disease is a leading killer in industrialized nations and the No. 1 killer of women in the U.S. Women younger than 50 are particularly difficult to assess for long-term cardiovascular risk.


A New York Chef’s Meatball Sliders Recipe from My Clippings


1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup panko (Japanese breadcrumbs)
1/2 cup water
1/4 cup freshly grated Pecorino Romano cheese
1 large egg
1 large egg yolk
1/4 cup chopped parsley
Salt and freshly ground pepper
1/4 cup vegetable oil


2 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped garlic
1/4 cup (packed) fresh basil leaves
1½ teaspoons coarsely chopped fennel seeds
1 28-ounce can whole peeled tomatoes, broken up
1 cup canned pureed tomatoes

To finish

3 cups arugula leaves
18 small soft rolls split horizontally
2 tablespoons chopped parsley
1/4 cup grated Pecorino Romano cheese


  1. Combine beef, pork, veal, panko, water, cheese, egg, egg yolk and parsley in a large bowl and season well with salt and pepper. Fry a small piece of mixture to check seasoning. Form mixture into 18 2-inch balls.
  2. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry meatballs until brown all over and transfer to a plate. Pour off oil and any dark bits from skillet.
  3. Reduce heat to medium and add olive oil to skillet. Add onion, garlic, basil and fennel seeds and sauté until onion begins to brown, about 5 minutes. Add all tomatoes and bring to boil, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally for about 30 minutes. Transfer sauce to a food processor and process until smooth.
  4. Return sauce to skillet, add meatballs, turn heat to medium-low and simmer, covered with lid slightly ajar, for about 20 minutes, stirring occasionally, or until meatballs are cooked through.
  5. Place a few arugula leaves on the bottom half of each roll. Top each with 1 meatball, drizzle with some sauce and sprinkle with cheese and parsley. Cover with tops of rolls.

Source: The Globe and Mail