#eatingwell

A comforting and creamy soup made with cauliflower and potatoes, cooked slowly to perfection in a savory vegetable broth. It's a satisfying and nutritious meal for any occasion.

Ingredients: 4 cups cauliflower florets. 3 cups diced potatoes. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast.

Instructions: Place cauliflower, potatoes, onion, garlic, vegetable broth, thyme, rosemary, salt, and pepper in a slow cooker. Cover and cook on low for 6-8 hours, or until vegetables are tender. Using an immersion blender, blend the soup until smooth. Stir in almond milk and nutritional yeast. Cook for an additional 15-30 minutes. Serve hot, garnished with additional thyme or rosemary if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Mushroom ricotta tartness. This was a bit of an improvised recipe...I had a couple of oyster mushrooms leftover from a recent farmer's market excursion, some homemade white bread (more on that later!), and some homemade ricotta leftover. So it wasn't exactly the set of ingredients the recipe called for...which means this recipe deserves another trial :)

I'm learning more about different mushrooms--I LOVE mushrooms but need a recipe to feel comfortable (read: like I'm not just arbitrarily paying more) to use anything besides white, cremini, or portabellas. I recently bought an Eating Well special issue DEDICATED to mushrooms, but I was disappointed by how many of the recipes still just called for the basic mushrooms (listed above)!

All that said, oyster mushrooms were definitely not the right fit for this recipe. They were a little too chewy/stemmy as the topping here. The flavors overall were good, but they didn't really get elevated all combined together in each bite, so I may not call this one a success...but might worth a second try to test it as written!

High Blood Pressure

(Chapter One )

1. Eating too much, is bad for your heart.

Yes, overeating can be harmful, but many people can mistake overeating, for inconsistent eating habits. People with these bad habits, associate eating a larger amount of food, as "unhealthy". In turn, they think this, puts stress on the heart.

Real overeating, is a conscious effort to eat past fullness (mukbangs, eating contests, intentional overeating).

It is not a reaction to restriction (a.k.a. binging).

Binge eating, only damages the heart, due to the period of restriction.

Real overeating, by intention, or abnormalities in regulation of hunger, are the direct causes, for high blood pressure.

When your body isn't getting the calories it needs, there will be a period of "over consumption" at some point. Afterward, performing activity, can increase the strain on the heart. Why? It is because of the fact, that the body is trying to use the energy right away. The metabolism will increase, thus, increasing sweating, blood pressure, and so forth.

Many people are terrified when they feel tightness in their chest, hot flashes, and rising anger (associated with high blood pressure). They eat a big meal, go back to work, and these symptoms happen immediately. They become concerned with the fact, that they ate "too much".

This is a problem, because it can lead to further restriction. It is not the food, that is increasing the blood pressure. It is the fact, that the heart is working overtime to use that energy. Whether it be from restrictive eating, excessive physical exertion, or both.

Sometimes we have an unseasonably warm and dry September in Vermont. So even though the leaves start to turn, my weekly dinner plan still screams summer. Think: hearty dinner salads, grilled marinated chicken and pasta tossed with burrata, cherry tomatoes and tons of fresh herbs. But then, just like that, everything changes. The nights will be cool enough to sleep without a fan or air…

Golf is an endurance sport. Yes, I know that may be a bit of a stretch in the view of some of us. However, anything that lasts nearly 5 hours is an endurance activity. Plus, most golfers are not the fittest specimens going around. Therefore, hark what I have to say. Here are 5 reasons why good diet matters in golf. You cannot play good golf if you have not fuelled up the bus carrying the shot maker, the tactician and the caddie. To endure out there on the links, you need to have filled it with the good oil.

Golfers Are Not Served Well by Fast Foods

Fast foods, sugary drinks, sweets and alcohol are all foodstuffs which will let you down out there on the golf course. The days of fast food and copious amounts of alcohol are long gone.  The number one reason for this is that we all live a largely sedentary existence and cannot burn off all those carbs. Our bodies are not built to deal with that crap anymore. The game of golf is about endurance and not a sprint or power lift to the finish. Therefore, you do not want a whole lot of complex carbs and sugars messing with your metabolism.

Think About The Importance Of A Good Diet

5 reasons why good diet matters in golf. The fans of fast food are in danger of heart disease, diabetes and bowel cancer. Sitting on your arse on the couch, scoffing down crap, is the fast lane to the local cemetery. Say hello to grandad while you are down there. If intellectual content were the green crunchy vegetables and sports were carbs, sugar and salt, then most Aussies would have scurvy. Most older golfers sit on their fat arses behind the wheel of a motorised golf buggy. You don’t need a whole lot of carbs, salt, sugar and fats. Labour saving devices are, literally, killing us with automated kindness.

The Sedentary Lifestyle is a Death Sentence

Get off your arse and start preparing your own food. Yes, cooking, that ancient art form so beloved of slaves and women in our historical records. Making your own healthy food will enlighten you as to what is actually in the grub you are eating. Your smart phone may provide the information you require but you will have to do the hard yards yourself. The physical act of cooking itself will also be good for your health.

Cooking Can Save the Day

One shining light in a tunnel of darkness is the new-found celebrity for cooking shows. If punters can be inspired to produce their own healthy dishes at home, they may combat the deadly epidemic of obesity shortening the lives of wealthy westerners everywhere.  New kitchens are being renovated in homes across Australia because people want to be able to cook in style

Kicking Goals in the Health Arena

The importance of a good diet in sports cannot be emphasised too much. We need to pay more attention to what we eat and how we eat. We must slim down and do more exercise regularly. If we are to stick around and bat out the session, we must eat well and with an eye on our health. The days of ignorance and carefree gluttony are well and truly over. Kicking goals in the health and wellbeing arena is essential to avoiding costly heart disease and cancers. Your golf is guaranteed to improve, as well.

Get Off The Booze Too

“You know there are guys that hang around golf clubs who are not what I would call real golfers but pissheads. These guys are not really in it for the golf but just use it as an excuse to get on the drink. Too many golfers just pissheads in reality. The Ryder Cup at Bethpage Black drew some attention upon these types via their vile behaviour toward the European players and their families. Rory McIlroy’s wife, Erica, was hit by an empty beer can thrown at her by one of these ‘so-called golf fans. The whole ugly carry on was a total disgrace by loud obnoxious Americans at the course over 3 days.”

- (https://www.golfdom.com.au/too-many-golfers-just-pissheads/) https://golfhabits.com/2022/05/25/why-is-alcohol-such-a-big-part-of-golf/

Robert Sudha Hamilton is the author of The Stoic Golfer; The Golf Book; How To Play Golf; Money Matters and America Matters: Pre-apocalyptic Posts & Essays in the Shadow of Trump.

NOW AVAILABLE AT APPLE BOOKS & GOOGLE PLAY BOOKS

©GolfDom

A fresh and healthy shrimp and quinoa dish with Southwestern flavors that is full of flavor and good for you. Great for a quick and filling meal!

Ingredients: 1 cup quinoa. 1 pound shrimp, peeled and deveined. 1 cup cherry tomatoes, halved. 1 cup corn kernels. 1/2 cup black beans, drained and rinsed. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1 tsp cumin. 1/2 tsp chili powder. 1/4 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil. 2 tbsp fresh cilantro, chopped. Lime wedges for garnish.

Instructions: Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining olive oil. Add the minced garlic, red onion, and red bell pepper. Saut for 2-3 minutes until the vegetables begin to soften. Stir in the cooked quinoa, cherry tomatoes, corn, black beans, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 3-4 minutes, or until everything is heated through. Add the cooked shrimp back to the skillet and cook for an additional 2 minutes to warm them up. Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes