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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Sep 20, 2017
Page
22
A collection of home kitchen instructions including German Purple Plum Kuchen coffee cake with plums and optional blueberries, red cabbage with margarine and vinegar sauce, and a pomegranate blueberry glaze for salmon. Notes highlight flour choice, cooking methods, and serving ideas from Giant Eagle.
A catalog of foods high in anthocyanins ranked by potency includes chokeberries elderberries black raspberries and wild blueberries cultivated blueberries black currants and blackberries bilberries boysenberries Concord grapes cherries cranberries red raspberries strawberries plums prunes eggplant skin red radishes pomegranates red skinned pears red onions red leaf lettuce black beans black rice purple potatoes and purple cauliflower. The list is attributed to Phyllis Molnar.
Phyllis J. Molnar explains how anthocyanins from purple, red and blue fruits and vegetables reduce inflammation in brain and heart, lower LDL cholesterol, and may cut heart attack risk. She notes darker colors indicate higher anthocyanin levels and cites studies including a Nurses Health Study of 93,600 nurses.
The Maple Grove based PR firm Ster ling Cross Communications helped maker of hackingsalt com publish a low salt diet cookbook. Lower, once a home cook, built a blog and gained a publisher’s interest after hospital stays linked to heart issues. He is marketing the book from hospital while awaiting a second heart transplant.
The Easy Low-Sodium Diet Plan and Cook book from Rockridge Press chronicles 15 years of creating flavorful low-salt meals. It includes 100 recipes with commentary and urges a no salt or low-sodium approach while emphasizing homemade meals guided by a family’s taste tests. Dr. Peter Eckman supports lowering sodium and notes patients adjust to lower salt and find conventional meals unusually salty.
Chickpea burgers combine yogurt tahini sauce with parsley. Processed chickpeas carrot egg and flour form four patties served with optional greens, onion, cucumber. Each serving delivers 351 calories 14 g fat 17 g protein.
Pork chops browned then simmered with fennel onion and garlic in olive oil create a tomato based sauce. Serves four with 312 calories per serving and 29 grams of protein.
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