Plant a Row for the Hungry in your Garden

Share your harvest

Plant-a-Row

for the Hungry

• Plant-a-Row for the Hungry is an ongoing, annual campaign sponsored by the Garden Writers Association (GWA)
• GardenCuizine blog is by Diana Wind, member of the GWA
• Plant vegetables, fruits, and herbs
  
• Bring your extra produce to a GardenCuizine drop off point, or a soup kitchen or food pantry nearest you 
• Diana can mail you receipt(s) to have verified at the drop off site 

If you would like you, your family, your group or company to be recognized in social or print media, email GardenCuizine a copy of the verified receipt, along with any photos you wish to have included. Diana will gladly write a press release about your efforts for your local paper, GWA and GardenCuizine's blog. 

 You can make a difference!

2010 Plant-a-Row Supporters include:

• Whole Foods Market, Marlton, NJ - at their new community organic garden, Marlton Garden at Springside, breaking ground Friday, April 16th! For those in need of a garden plot contact: Marlton.Garden@WholeFoods.com or http://twitter.com/MarltonGarden

• Would you like to Plant-a-Row?

• www.foodbanksj.org The Food Bank of South Jersey - a nonprofit organization whose mission is to help eliminate hunger and malnutrition in the four counties it serves in southern New Jersey - Burlington, Camden, Gloucester and Salem.

• www.cathedralkitchen.org Camden Cathedral Soup Kitchen

Search for a Food Pantry: www.AmpleHarvest.org  

For more information contact:

Diana Wind - GardenCuizine @gmail.com

 Plant-A-Row for the Hungry is sponsored by The Garden Writers Association -  
www.gardenwriters.org or Call Toll Free (877) 492-2727

Related Links:    
USDA Food Security  
Fruits and Veggies, More Matters 

Italian Easter Bread

Italian Easter Bread

Italian Easter bread makes a spectacular and festive addition to an Easter table setting. My tradition has been to make the bread dough Easter morning before church, cover it and let the dough rise. Then Easter day, after church, I assemble and braid the dough into a ring with eggs and let it rise again. The Easter bread is baked off around 4 pm or so, just in time for dinner. Of course, if you plan to have Easter dinner earlier in the day, you could move up your baking schedule to either earlier in the morning, or the day before.

To color or not to color the eggs?

My mama recalls the Easter bread Granddad would bring home came from an Italian Bakery in New York City. She remembers it  having white eggs, not dyed - similar to how Ferrara's Bakery makes their Easter bread today. 

Traditional Greek Easter bread, tsoureki, incorporates red dyed eggs to symbolize the blood of Christ. I like baking the bread with pastel colored eggs - the choice is yours. The eggs are placed uncooked in the bread dough and will become hard cooked when the dough is baked in the oven. I find it works best to color the eggs the night before Easter, so the color can thoroughly dry.  

Growing Anise

Anise seeds add a hint of traditional Italian licorice flavor to the Easter bread dough. Anise (Pimpinella anisum) plants are lovely and easy to grow in the yard or garden. 

The plants grow similar to fennel with flowers that bloom in umbels. After flowering the blooms will go to seed. The seeds can be collected by cutting off the umbels and drying them on sheet pans. Anise seeds enhance breads and baked goods, such as Anise Biscotti and Pizzelles.

Check out my recipe!

Related Links

Diana's Anise Biscotti 
Copyright © 2010 Wind. All rights reserved.

Gardens Teach Children Nutrition

Gardens Teach Children Nutrition 

March brings us National Nutrition Month, an annual program sponsored by the American Dietetic Association. This year's theme, 'Nutrition from the Ground Up', brings to mind my favorite subjects: gardening, food, health and nutrition. We all know that in order to live, we need nutrition and energy from food. And, where does all food originate? Wholesome, nutritious food, both for us and for farm animals, grows from seeds planted in the garden! Gardens and farms offer learning opportunities that can provide meaningful experiences and influence healthy-lifestyle changes for all of us - especially children.  

Grains, grasses, fruits, vegetables, nuts, seeds and edible flowers, all come from a farm or garden somewhere. Children find farms and gardens absolutely fascinating and welcome the opportunity to participate. Children actually enjoy, and even ask for more, fruits and vegetables after having a helping-hand in planting and harvesting them. Children who experience gardening have multiple opportunities to learn about working cooperatively, science, math, art, reading, writing, weather, wildlife, insects, and all about plant life, food, health and nutrition.

Gardens do not have to be located just in your own backyard either; school, camp, and public children's gardens are gaining popularity throughout the nation. During recent years, I have had the pleasure and opportunity to visit and research several children's gardens. Look for my top 10 Plant Picks for a Children's Garden in articles published on www.davesgarden.com. 

'Celebrate National Nutrition Month by Gardening with Children' 
Part 1- Best Plants for Gardening with Kids

Related Links: 
Camden Children's Garden
HealthBarn USA
Fruits and Veggies, More Matters 
Benefits of Gardening for Children 
"Mommy, look what I picked!" Improving Children's Nutrition and Health through Gardening by Diana Wind

• A Garden Pilot project enhances Fruit and Vegetable Consumption among Children 
• Impact of Garden-Based Youth Nutrition Intervention Programs: A Review
• Understanding gardening and dietary habits among youth garden program participants using the Theory of Planned Behavior

Credits: Eat Right logo is a registered trademark of the American Dietetic Association. Children in Garden Photograph taken at HealthBarnUSA with permission.   

Copyright © 2010 Wind. All rights reserved.

Celebrity Chef calls for support of Michelle Obama's Let's Move initiative

Chef Jamie Oliver’s Power of Food

2010 TED Award Speech

Fight Obesity 

A quick observation will confirm that obesity in America is much more prevalent than ever before. The Centers for Disease, Control and Prevention (CDC) confirm that after smoking, obesity has become the primary lifestyle-related cause of disease and death in the United States. Obesity tops the list of growing global health concerns and is one of America's primary health and economic concerns. British celebrity Chef Jamie Oliver, well known on The Food Network, took his passion for fighting obesity in the UK to the obesity battleground right here in America. Jamie Oliver was the recipient of this year's prestigious 2010 TEDPrize award.

What is TED?
In 1984 a small, nonprofit group dedicated to Ideas Worth Spreading began to bring together inspiring people from Technology, Entertainment and Design (TED). Over three decades since then, TED has grown and has an annual conference in Long Beach, California and in Oxford UK (TEDGlobal). TED also boasts a community program, TEDx, a video site, TEDTalks, and TEDIndia.

Take a look at the video of Chef Jamie Oliver's recent TED prize award speech, shown below. This speech, along with Jamie's ongoing efforts, will aide in generating increased funding and public awareness about the seriousness of obesity on public health. 

Chef Jamie stressed how we must make healthier choices, increase education about food, continue adding gardens, and bring back simple cooking techniques in the home. He urges all Americans to support first lady, Michelle Obama, in her Let's Move initiative calling for healthy choices, healthier schools, physical activity and affordable and accessible healthy food for America's children. 

What caught my eye most about Jamie’s award speech was his passion and obvious dedication to improve America's school lunch program for the sake of our children. Chef Jamie points out the importance of food and nutrition education, along with the need for healthier recipes using more locally grown fresh fruits and vegetables.

Children Deserve Better
Jamie Oliver's energy and fight for this cause was fueled by the lack of nutrition that also faces school lunch programs in his homeland, the UK. Jamie Oliver created the UK's Feed Me Better campaign, which generated interest from over 200,000 people, prompting the government to pledge $550 million towards improving school lunch programs in the UK.

Chef Jamie also starred in the award-winning UK series Jamie's School Dinners and Jamie's Return To School Dinners. His shows generated a public outcry for change in the school meals system and his work continues to be recognized by the British government.

Fruits and Veggies More Matters  logo is the registered trademark of the Produce for Better Health (PBH) Foundation, Wilmington, DE

Related Links:

Healthy Meals Resource System (HMRS)

The Food Network

TED

Chef Jamie Oliver
Obesity A Growing Epidemic
American Diabetes Association Applauds First Lady

Copyright © 2010 Wind. All rights reserved.
 

GardenCuizine Recipe: Eggplant Parmesan

Melenzana alla Parmigiana 
Eggplant Parmesan  

Serves 4

Preheat oven to 350ºF

The amount of sauce, cheese, egg and breadcrumbs will vary depending on the size of the eggplant(s) and baking dish used, therefore I have provide a range for some ingredients.
 
Ingredients
1 1/4lb (548g - 822g) one large eggplant, or two medium eggplants
15 1/2 oz (439g-921g) Pomodoro sauce (classic tomato sauce)  
1 1/2 -2 cups (142g-196g) part skim, shredded mozzarella cheese 
1/4 cup (26g)  grated Parmesan cheese (or Pecorino Romano)

1/2 cup (~15g) fresh Parsley (or Chervil), chopped 
1 teaspoon Oregano (dry or fresh)
 ---
3/4 cup Egg Beaters
1/4 cup 2% Milk (or soymilk)
1/4 tsp ground black pepper
 ---
1 1/4 cup (~154g) to 1 3/4 cups (216g) bread crumbs (we prefer homemade, or no salt whole wheat)

Suggested seasonings for unseasoned breadcrumbs: assorted dried or minced fresh herbs, garlic powder, onion powder

 ---
cooking oil (we use Canola),  enough for about 1/4" in bottom of your skillet (using less oil does not conduct the heat as well and your eggplant will most likely absorb more oil)

Putting it all together
Wash, dry and peel the eggplant(s). Slice eggplant into 1/2" slices. Peeling and/or soaking are personal preferences. We always peel store bought eggplants and lately have found no need to soak the eggplant slices. 

If you want to soak the slices to remove bitterness, soak the slices (about 1/2 hour) in a pot of water with an added 1/2 teaspoon of salt. After soaking, rinse and drain the eggplant well and blot each slice dry using paper towels.

Prepare three bowls (or pie plates), one for each: flour, bread crumbs and eggs. Mix the dried or fresh herbs, onion and garlic powder into the bread crumb mixture. Set aside. In another bowl or pie plate whisk the eggs with the milk and black pepper. Set aside.

• In a large skillet heat up the cooking oil on med/high heat

• While the oil is heating, bread the eggplant slices by dredging them first in the flour to coat, then in the egg, then in the bread crumbs, coating each slice

1) flour
2) egg
3) bread crumb mixture

• Pan-fry the coated eggplant slices. When nicely golden brown remove them to a paper towel lined plate to remove any excess oil
• Prepare a casserole dish with a thin layer of tomato sauce on the bottom
• Spread one layer of cooked eggplant over the sauce, and top with mozzarella cheese, Parmesan cheese and a sprinkle of parsley and a little more sauce. Repeat layering, this time with an eggplant-sauce-double cheese-parsley layer
• Cover your casserole dish and bake for 40 minutes
• Remove cover and finish for 10 more minutes or until the cheesy top is golden brown
• Serve with a side garden salad

~ Buon Appetito!

GardenCuizine Nutrition Analysis ...coming soon

Photo Credits: Eggplant basket courtesy USDA Wikimedia Commons. Photo Collage
©Copyright 2010 Wind. All rights reserved.

Related Links:

A Chocolate Garden by Diana Wind

GardenCuizine Recipe: Nutty Ginger Streusel

Nutty Ginger Streusel

Topping for Baked Goods, Squash 

and Sweet Potato Casserole

Streusel topping adds crunch, sweetness, nutrients, and eye appeal, not to mention delicious, sweet cinnamon flavor to baked goods, squash and sweet potato casseroles. This recipe contains nuts* and aromatic spices of cinnamon, nutmeg, cloves and ginger. These spices, along with walnuts or pecans, add to outstanding flavors in addition to contributing a variety of antioxidants and phytonutrients to your healthy streusel recipes. 

Streusel is also made with butter and sugar, so use it sparingly and make a little go a long way. Doing this will enable you and your family to reap the benefits of increased consumption of fruits and vegetables that streusel so magically enhances. 

Popular ways to use streusel topping is to sprinkle it on top of: homemade fruit crisps, fruit pies, muffins, coffee cake, sweet breads (such as banana, pumpkin or zucchini bread), sweet potato casserole, or atop baked squash. You'll find a GardenCuizine link posted below for Baked Nutty, one of our family's favorite winter vegetable side dishes using streusel to stuff acorn squash. 

Streusel is quick and easy to make, and stores great in the freezer. It may be best and most practical to make a batch of streusel at a time when you are home that is most convenient to you. Streusel can be used immediately after it is made or as needed from your freezer stash.

*Nut Allergies

If you or those you are cooking or baking for have allergies to nuts, streusel topping can be successfully made omitting the nuts. 

Health Note: If you are a pastry chef or have made streusel before, I should point out that for this recipe I have reduced the amount of butter as low as possible, so it will take a little bit longer to come together and form the streusel. Be patient, it will come together. It just takes longer to coat the flour granules using less butter than traditional streusel recipes call for. 

 

Putting it all together

Yields: 1 lb, 7 oz. (699g)
Ingredients: 
1 cup Pecans or Walnuts, toasted
1/2 cup (62.5g) Flour, all purpose, unbleached
1/2 cup (60g) White whole grain wheat flour
1/2 cup (40g) Rolled oats (instant quick cooking type)
1/2 cup (110g) Brown Sugar (packed)
1/2 cup (100g) Granulated Sugar
1 Tablespoon (7.8g) Cinnamon, ground
1 teaspoon (tsp) (2.2g) Nutmeg, fresh grated or ground
1 tsp Ginger, fresh grated or ground (optional) 
1/8 tsp (0.3g) Cloves, ground

1/2 cup (1 stick) plus 3 Tablespoons Butter (155.6g), no salt (or soy margarine) 

• First roast the nuts in a 350° F oven. Make an even layer of the nuts on a baking sheet or cast iron pan and bake until lightly toasted. Remove from oven and set aside to cool.
• In a large mixing bowl, combine the flour and all the spices, mix to combine. I use a KitchenAide mixer with a paddle attachment.  
• Cut the butter into small cubes and sprinkle onto the flour mixture. Mix on low speed until you notice the butter lumps mixing completely with the flour and as it does you will notice the flour granules becoming a darker color. 

Mixing is the only tricky part to making streusel. Once streusel gets over mixed, it becomes a smooth, dough-like mass; you can still use it, but it will not be the proper, crumbly texture of a well-made streusel. The best way to avoid over mixing streusel is, when you think it is almost ready, stop the mixer and pulse it "on" and "off" with frequent checking until you are pleased with the consistency. A good streusel will be well combined with 1/4-1/2-inch clumps throughout. 

• When your streusel is ready, add the nuts and pulse again just until the nuts are incorporated -- then stop! That's it. 

Streusel can be used immediately, stored in the refrigerator for up to one week, or stored for a longer period of time in an air tight container in your freezer. 

Related GardenCuizine Recipe: Baked Nutty ~ Streusel topped Squash
Related Links: 
McCormick Spices for Health  
Eat a Variety of Fruits and Vegetables Every Day

GardenCuizine Nutrition Analysis
...coming soon...
Copyright © 2010 Wind. All rights reserved.

GardenCuizine Recipe: Baked Nutty (Streusel stuffed Acorn Squash)

Baked Nutty
~Streusel stuffed Acorn Squash~
Low Sodium, High Fiber

This recipe was inspired by good friends who made us this memorable acorn squash vegetable side dish for a holiday get together. Their recipe used crumbled crackers in a buttery, aromatic, filling, and we all loved it! Name the dish whatever you would like, our friend's family called it Baked Nutty, and now we do too.

Today, we serve this slightly revised version of Baked Nutty with a streusel filling. Streusel is made with butter (or soy margarine), brown sugar, flour, cinnamon, spices and optional nuts. I love to have it ready-made and available to use; we always have a tub of streusel handy in our freezer. Streusel can be used to top squash, sweet potato casseroles, muffins, coffee cakes, fruit crisps, etc. 

The below short and sweet recipe is our favorite way to cook, garden fresh, acorn squash. Each half is stuffed with homemade sweet, nutty streusel and baked in the oven. You would expect the recipe for something so delicious to be more complicated to make, but It couldn't be any simpler. Baked winter squash is outstanding on its own in both flavor and nutrition.

Winter Squash

Acorn, Butternut, Hubbard, Sweet Dumpling, and Spaghetti squash are just some of the many types of winter squash available at the market, or that can be homegrown in your garden. This coming summer will be the first time we are going to grow our own acorn squash (Cucurbito pepo).

Acorn squash is ideal for this dish because, when cut in half, the hollow part in the center forms a bowl shape that is perfect for filling. Each half can be served as its own serving or, if they are really large, they can be quartered after being cooked. This elegant vegetable is suitable for company or holiday meals, especially Thanksgiving. Baked Nutty has become a regular on our fall and winter menus.

Putting it all together
Serves 4-8
Preheat oven to 375° F (190° C)

Ingredients
2 acorn squash
1 cup streusel (our favorite is streusel made with roasted pecans and ginger, recipe link below)
olive oil
fresh ground black pepper
sprinkle salt (optional, omit for low sodium. We usually leave it out because some of us have high blood pressure. Trust me, you'll never miss it)

This recipe is short and sweet:  

• First wash and dry each acorn squash
• On a cutting board, carefully cut a sliver off the bottom ends and cut each squash in half
• On a baking pan lined with foil, drizzle some olive oil
• place the squash halves hollow side down and rub the cut sides around on the oil
  
• Bake for 30-40 minutes (do not over-bake or the squash may collapse) 
• When bottom edges are lightly caramelized, turn them over and carefully scoop out the seeds (they scoop out easy after cooking)
• Season each half with salt (optional) and fresh ground black pepper
• Fill each half with streusel

At this point, I may let the filled squash sit on the stove-top until the 

rest of the meal is just about ready

• When you are almost ready to serve dinner, return the squash to the oven for a final 20 minutes

~ Buon Appetito!

GardenCuizine Nutrition Analysis: Calculated using USDA Nutrient data
Excellent Source: dietary Fiber, Magnesium, Potassium, Manganese, Vitamin C, Thiamin, Vitamin B6
Good Source: Iron, Folate, Pantothenic acid

1 cup (205g) baked squash, no added salt, no streusel: Calories 115; Protein 2.3g; total fat 0g (0%DV); Carbohydrate 30g; dietary Fiber 9g (36%DV); Calcium 90mg (9%DV); Iron 1.91mg (11%DV); Magnesium 88mg (22%DV); Potassium 896mg (26%DV); Sodium 8mg (0%DV); Manganese .496mg (25%DV); Vitamin C 22.1mg (37%DV); Thiamin .342mg (23%DV); Niacin 1.8mg (9%DV); Pantothenic acid 1.03mg (10%DV); Vitamin B6 .398mg (20%DV); Folate 39µg (10%DV); Vitamin A 877IU (18%DV), Omega-3 76mg

Percent Daily Values (%DV) are reference values for adults and children age 4 or older, and are based on a 2,000 calorie diet. Your personal daily values may be higher or lower based on your individual needs.   

Recipe GardenCuizine Streusel: Nutty Ginger Streusel
Related Links:

Winter Squash Nutrition and info CDC, Fruits and Veggies More Matters  
Acorn Squash Stuffed with Chard and White Beans EatingWell Magazine Recipe

Many varieties of Acorn Squash Dave's Garden
Copyright © 2009 Wind. All rights reserved. Rev. 11/17/11

GardenCuizine Recipe: Italian Sesame Cookies

~Low Sodium~

 Sesame Regina Biscotti 

Italian Sesame Cookies

Italian Sesame Cookies can be part of a healthy diet, when enjoyed in moderation as a snack. Their nutty aroma and wholesome taste make these cookies delicious anytime of day. They are low in sodium and not as sweet as traditional American cookies.

The fact that Sesame Regina are lower in sodium is what I like most about these Italian favorites. In addition to being low sodium, they have added calcium and nutrition from the coating of sesame seeds.

Italian cookbook author, Victoria Granof, writes in her book, 'Sweet Sicily, the story of an Island and her Pastries',  that when she attended an All Souls' Day carnival in Palermo, Biscotti Regina were sold everywhere. My mama would love it there, since Italian Sesame cookies are one of her favorites! 

I asked Mom if she remembered having sesame cookies at home growing up. She said, "We had them throughout the year. Whenever Dad (Alexander Salottolo) would go downtown, he would bring us home sesame cookies from Ferrara's (NYC bakery); especially during the holidays...they were my favorite." Apparently, my Grandmother didn't bake these. As you could probably guess, unlike my Grandmother, I bake these cookies often and throughout the year especially for Mom; they have become a regular in our cookie jars. 

On my quest for home-baking the best sesame cookies, I came across Paula Laurita's recipe (the Italian food editor of Bella Online). I have tried other recipes in the past and made many a variation in industry and restaurants, but it was this -- ever so slightly modified -- version of Laurita's recipe that got the nod from Junetta, my Italian Mama. This authentic Italian cookie recipe was the closest to what she remembered and enjoyed growing up.

About this Italian Cookie Recipe

The base recipe was already low in sodium. My healthy recipe modifications were few, primarily substituting some of the saturated fat (butter) with unsaturated fat (oil), along with adding a hint of fresh grated lemon zest. I did try to reduce the egg yolks, using two eggs and one white (rather than three eggs), but the three eggs were preferred in GardenCuizine's test kitchen trials. 

The amount of sesame seeds in the original recipe were not reduced, even though the seeds do contribute some fat. The fat they contribute is "good" fat. Yes, we do require some fat in a healthy diet. Fat is important for many reasons, such as for healthy skin and hair, and to help our bodies absorb fat soluble vitamins A, D, E, and K.  

Sesame Seeds
Sesame seeds contain healthy fats as well as nutrients. Sesame seeds contain essential fatty acids omega-3 and omega-6 as well as mono and polyunsaturated fats. The sesame seeds add additional nutrients too, such as calcium, iron, magnesium, phosphorus, copper, manganese and fiber.

Sesame seeds are best stored frozen until ready to use to avoid going rancid. I usually store all our seeds in the freezer in airtight baggies or freezer-safe containers.

Cookie Gifts
Have you ever noticed that cookies in general, seem to taste even better when they are shared among family and friends? For a thoughtful homemade gift, place your homemade cookies in a cookie jar, tin or air tight container. For an added touch, attach some curling ribbon and a personalized card made on your computer.

Putting it all together
Yields: Approximately 6-dozen, 72 cookies 
Preheat oven to 375° F (190° C)
 
Ingredients
3 cups (375g) unbleached all-purpose flour
1/4 teaspoon (6g) salt
2 1/2 teaspoons (10g) baking powder

1 cup (250ml) 2% reduced fat milk
1 cup (144g) sesame seeds, hulled* 

4 Tablespoons (56g) unsalted butter
4 Tablespoons (56g) canola oil (sometimes I use a canola/olive oil blend)
1 cup (200g) sugar
3 eggs (150g), large
1 teaspoon (4g) pure vanilla extract
2 lemons, zest only 

* available at Natural food stores and specialty markets

• Sift together the dry ingredients except for the seeds
• Put the seeds in a small bowl and set aside
• Pour the milk into a small bowl also and set aside
  
• In a mixing bowl (or mixer with paddle attachment), cream the butter, oil, and sugar until light and well blended
• Add the eggs, vanilla and lemon zest. Mix to combine, stopping periodically to scrape sides and bottom of mixing bowl
  
• Add the dry ingredients, mix to combine. Stop when a dough is formed
  
• Pick off, or portion out, small pieces of dough and roll into small 2-inch by 1-inch logs using your hands*
• Dip in milk, then roll in the sesame seeds
• Place formed cookies on lightly sprayed, foil lined, cookie sheets and bake 375° F (190° C) for 25 minutes or until golden

* Note: The cookie dough could also be rolled in long logs, brushed with milk, rolled in seeds, then cut into 3-inch pieces.

GardenCuizine Nutrition Analysis 

Serving size 31g (~2 cookies): Calories: 115; Calories from Fat: 47; Total fat 5g, Saturated fat: 1g, Trans fat 0g, Cholesterol: 21 mg; Sodium 58 mg; Dietary fiber: 1g; Sugars: 6g; Protein: 2g; Calcium: 66 mg (7%DV); Iron: 1 mg (7% DV); Manganese: ~0.2 mg (~9% DV); Selenium 5 mcg (7% DV)  

Percent Daily Values (%DV) are reference values for adults and children age 4 or older, and are based on a 2,000 calorie diet. Your personal daily values may be higher or lower based on your individual needs.

Related Links:

Sesame Cookies by Paula Laurita, Bellaonline.com

Copyright © 2009 Wind. All rights reserved. 

Santa's Adopting a Healthier Lifestyle, How About You?

Santa's
Adopting a Healthier Lifestyle

How About You?

We all know how important it is to eat right and exercise; some people are better than others at fitting exercise into their daily routine. Statistics reveal that in just the past 20 years, there has been a dramatic increase in obesity throughout the United States.

According to the Centers for Disease Control and Prevention, the only state in 2008 that had a prevalence of obesity less than 20% was Colorado. Thirty-two states showed a prevalence of equal or greater than 25%. Alabama, Mississippi, Oklahoma, South Carolina, Tennessee, and West Virginia had a prevalence of obesity equal to or greater than 30%.

Why should we care?
An obese population means more health problems and potential consequences from obesity, such as the increase of type 2 diabetes mellitus. Unless we reverse this trend, diabetes alone could become a major public health crisis. Can we reverse the obesity trend across America? Time will tell -- I sure hope we can.

Healthy Santa
Simple physical activity and exercise can reduce your and your family's risk of premature mortality, in general, and of coronary heart disease, hypertension, cancer, and diabetes mellitus. If Santa can do it, we can too! Just don't forget to get a medical check up first and get your Doc's okay.

Enjoy this humorous Santa's Boot Camp video, which was made a few years ago courtesy of the Ministry of Fun Movies on YouTube. The message is timeless:

Whatever your inspiration, incorporate exercise and physical activity into your lifestyle!

Happy Holidays from GardenCuizine
and
Best Wishes for a Happy,
"Healthy" New Year

Related Links
CDC U.S. Obesity Trends
American Heart Association Overweight and Obesity – Statistics

Copyright © 2009 Wind. All rights reserved.