Help Salt Lake County Win $1 Million to Fight Hunger

The Salt Lake City area is currently in 2^nd place in a nationwide contest for $1 million dollars to fight hunger.  If you would like to help win this contest, you only have a short time left to click “like” for Salt Lake City.  The city with the most votes will receive this generous donation.  If we win, a substantial amount of the money will go to support the Utah Food Bank.  Follow the instructions below if you wish to participate. The challenge ends December 31^st.

The following actions will increase all the Salt Lake City community's "Likes" total:

• Visit http://fightinghunger.walmart.com/city/Salt-Lake-City-UT
• Clicking the "Like" button on the "Select the community you want to support" map or on the community's page will add a "Like" to that community's total.
• "Sharing" upon clicking the "Like" button will add a "Like" to that community's total.
• Adding a comment in the field that appears immediately after clicking the "Like" button will add a "Like" to that community's total.
• "Liking" a community from another Facebook user's news feed (once that user has "shared" that community) will add a "Like" to that community's total.
• Commenting on a community from within another Facebook user's news feed (once that user has "shared" that community) will add a "Like" to that community's total.
• "Sharing" a community page that another Facebook user has already shared will allow others to add "Likes" to that community's total by "Liking" and commenting.


Thank you for your help!

WASATCH COMMUNITY GARDENS PRESENTS: Growing Community Gardens

DATE: January 15th (Application Deadline), series runs February 1-March 22, 2011


WHO: Community gardeners and aspiring community gardeners interested in building and maintaining successful, productive and sustainable community gardens!

WHAT: Growing Community Gardens is a NEW 8-week training series offered by Wasatch Community Gardens. The training focuses on cultivating skills, sharing ideas and identifying resources for developing successful, sustainable community gardens. Upon completion, qualifying applicants may apply for financial (up to $5,000) and technical support for new community gardens.

WHEN: Application due JANUARY 15, 2011. The training will take place on Tuesday evenings, 6pm-9pm from February 1 through March 22, 2011.

WHERE: 824 South 400 West, Salt Lake City, UT 84101.

COST: $75 for the 8-class series. Scholarships available.

TO APPLY: Applications are now available at http://www.wasatchgardens.org/

FOR MORE INFORMATION, CONTACT:

Susan Finlayson
Network Coordinator
Wasatch Community Gardens
801-359-2658 x 12
network@wasatchgardens.org.

ABOUT WASATCH COMMUNITY GARDENS: Wasatch Community Gardens has provided the community the opportunity to grow their own food in urban gardens for over twenty years. Our mission is to empower people of all ages and incomes to grow and eat healthy, organic, local food. Today, Wasatch Community Gardens offers a range of programs for Wasatch Front residents including community gardening space at five different gardens, youth gardening education programs, consulting help for groups to start new community gardens, numerous volunteer opportunities, and over 30 educational workshops and community events.

Eat For Your Health: Week 2

As a part of our 10-week healthy eating plans for various chronic diseases, this week's health concern is cancer. Here are the recommended foods:

Leafy Greens

Dark-green leafy vegetables -- such as spinach, kale, and collard greens -- abound with cancer-fighting vitamins, minerals, and phytochemicals. In fact, says Pratt, "it's hard to be healthy your whole life without eating lots of green leafies." Aim for 2 cups each day.

Broccoli

Chomping on broccoli's deep-green florets releases chemicals that get converted into two powerful cancer fighters: isothiocyanates (shown to stop tumors from forming) and indoles (found to hamper the development of hormone-related cancers). Another broccoli compound, sulforaphane, may thwart the proliferation of breast-cancer cells. Pratt recommends getting four servings weekly, a mix of raw and cooked. When cooking broccoli, Pratt recommends steaming it to seal in nutrients.

Tomatoes
Juicy red tomatoes get their color from lycopene, a carotenoid that may shield cells from cancer-causing oxygen damage. Best known for its prostate-cancer-preventing effects, lycopene may help fend off both breast and pancreatic cancer, too. In addition to eating more fresh tomatoes, add tomatoes to soups, sauces, and stews.

Berries
Besides being high in fiber and vitamin C, fresh or frozen blueberries, blackberries, strawberries, and raspberries are nature's No. 1 source of anthocyanins, antioxidants that counteract the effects of free-radical damage. Seek out wild blueberries, which are especially high in antioxidants. As for cultivated berries, choose organic whenever possible.

Promising: Mushrooms
Maitake and shiitake mushrooms may help ward off cancer by revving up your immune system, according to Khalsa. Each variety contains an abundance of polysaccharides, molecules that help promote an increase in natural-killer-cell activity, which wipes out malignant cells. Add them to soups and stir-fries regularly.

Citrus
Oranges and other citrus fruits deliver big on vitamin C, an antioxidant that helps guard DNA against free-radical damage and prevent cancer, according to Pratt. Studies show that citrus may help lower the risk of lung cancer as well as stomach and esophageal cancer.

Pumpkin

High in fiber, pumpkin provides two carotenoids (beta-carotene and alpha-carotene) that may protect against skin, lung, breast, bladder, and colon cancer. When autumn's over, look to canned pumpkin.

Read more at Wholeliving.com: Eat for Your Health

Healthified Winter Veggie Pasta

92% less sat fat • 50% more fiber than the original recipe. Twirl forkfuls of hearty, whole-grain spaghetti, tossed with a simple tomato sauce and good-for-you cannellini beans and broccoli.

Prep Time: 5 min
Start to Finish: 30 min

Makes 6 Servings

Ingredients:

8 ounces dried whole grain spaghetti

3 cups broccoli florets

1 (14.5 ounce) can no-salt-added diced tomatoes, drained

1 15-ounce can cannellini beans, rinsed and drained

2 tablespoons no-salt-added tomato paste

2 cloves garlic, minced

1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1/4 cup grated Parmesan cheese
*Any of your other favorite winter vegetables. Click here to see what produce is in season this winter.

1. In a 4-quart Dutch oven, cook pasta according to package directions except omitting the salt; add broccoli to pasta for the last 3 minutes of cooking. Drain and return to Dutch oven.

2. Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper (feel free to add any of your other favorite winter veggies such as squash, kale, cabbage, or cauliflower, as well); heat through. Stir in parsley. Sprinkle each serving with cheese.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 2mg; Sodium 310mg; Total Carbohydrate 46g (Dietary Fiber 9g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 10%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe courtesy of eatbetteramerica.com

Eat For Your Health!

It's no secret that eating healthy food does more than leave you feeling satiated and well-nourished. Choose wisely come mealtime, and you'll up your chances of living a vibrant, long life. You can help prevent -- or better control -- conditions ranging from cancer to arthritis with a targeted dietary and lifestyle approach.


Before you explore food-based prevention, make sure you've got your nutrition bases covered. Research supports choosing whole foods over processed choices, limiting sugar and other refined carbohydrates, and emphasizing foods that reduce inflammation -- "the hallmark of practically every disease," says Dharma Singh Khalsa, M.D., author of "Food as Medicine."

To that end, turn first to the produce aisle. "There's no limit to the number of fruits and veggies you should eat each day," claims Steven Pratt, M.D., author of "SuperHealth." "Five is the minimum, but it's better to eat between nine and 11." (And choose organic whenever possible.) Also include plenty of whole grains and anti-inflammatory fats (fish, olive oil, and nuts) in your daily diet.

When it comes to reducing your personal health risks, you can fine-tune your eating habits even further. To help you create a personalized eating plan, we've rounded up dozens of foods shown to help prevent and control 10 chronic health problems. For each condition, "the basics" category covers food backed by established research, while "promising" features more preliminary studies.

This week we will cover heart disease, but be sure to check back every Monday to see all of our covered chronic conditions and the recommended eating plan for each.

Whole Grains

To mop up artery-clogging cholesterol, try for six daily servings of whole grains. Rich in a cholesterol-lowering fiber called betaglucan, oats appear particularly powerful in protecting against heart disease. Medical nutritionist Daniella Chace, coauthor of "What to Eat if You Have Cancer," advises cooking up hot cereal from steel-cut oats (higher in phytochemicals than the rolled variety). Also, regularly incorporate brown rice, quinoa, and barley.

Oily Fish
Canned or fresh, oily fish such as wild salmon contains a wealth of omega-3 fatty acids, which help to improve triglyceride levels, stabilize heartbeat, lower blood pressure, curb heart-harming inflammation, and reduce stroke risk. Include smaller fish such as sardines and anchovies, suggests Chace, "since larger fish accumulate more toxins." Aim for two to seven servings a week.

Nuts
Crack open a walnut shell and you'll find plenty of plant sterols, compounds that help stop your gut from absorbing cholesterol. A source of blood-clot-preventing omega-3s, walnuts also nourish your heart with vitamin E, fiber, potassium, and protein. For better heart health, eat a handful of walnuts, almonds, cashews, or pistachios about five times a week.

Olive Oil
With its abundance of polyphenols (antioxidants that may prevent heart trouble by keeping LDL, or "bad," cholesterol from oxidizing), healthy fats, and vitamin E, olive oil is your heart-healthiest option for sauteing veggies or dressing salads. Choose the extra-virgin variety, which contains more polyphenols.

Beans
Beans boost heart health by supplying magnesium, which helps to keep blood pressure in check, and folate, which decreases levels of homocysteine (an amino acid that raises heart-disease risk when it occurs at elevated levels). Include black, red, or adzuki beans in your repertoire; research suggests that darker beans deliver more antioxidants.

Promising: Grapes

In a 2008 study, scientists discovered that polyphenols found in grapes might reduce blood clotting and prevent blood vessels from narrowing. Grape skins contain resveratrol, a phytonutrient that may elevate your levels of HDL ("good") cholesterol, notes Khalsa. Choose organic, since conventional grapes tend to be treated heavily with pesticides.

Read more at Wholeliving.com: Eat for Your Health

Turn That Radio Dial!

Tune in to KFAN 1320 AM tonight from 9-10 pm to hear Christy Sincavage, Salt Lake Valley Health Department's Obesity Prevention Specialist for Weigh Active and Healthy, talk about eating healthy during the holidays!

Elmo's Fight Against Childhood Obesity and Hunger

The goal of President Obama's "The Healthy, Hunger-Free Kids Act" is to simultaneously fight childhood obesity and hunger. At the same time, Sesame Street is launching their "Food for Thought: Eating Well on a Budget" and Elmo spoke with Harry Smith and Dr. Jennifer Ashton on his crusade.


Read more: http://www.cbsnews.com/video/watch/?id=7145280n#ixzz180YoVVmx

Healthy Holiday Choices

Harry Smith speaks with dietician Cynthia Sass about how to make healthy choices this holiday season.

Try Something New this Holiday Season: Fennel

There are often concerns about gaining weight during the holidays. That’s why it’s important to keep fresh fruits and veggies high on your priority list. But, that doesn’t mean you have to be left out of holiday fun. Unique, delicious fall vegetables are abundant and you can plan on staying fit as a fiddle by keeping your focus on a variety of versatile vegetables. High on this list is fennel, a unique, aromatic bulb-vegetable that will delight your taste buds and help keep you fit, too. If you’re not sure you’ve ever tried it before, fennel is unmistakable in appearance and flavor. Reminiscent of both licorice and anise, and looking a bit like celery, one crunchy bite tells you this is no ordinary vegetable!

Fennel has been around for eons, dating back to ancient Greece. The slightly sweet, crisp bulb is delicious raw in salads, and is also wonderful when sautéed, braised, roasted or grilled. The leaves (or fronds) look similar to dill. Fennel stands well on its own or pairs beautifully with other raw or cooked veggies, fish and meat. It occupies a unique and important role in cooking among many European countries, especially Italy and France. I first learned to favor fennel when I had it with fish.

Since then, I have prepared it in many dishes from raw salads to stir-fries. You’ll find fennel’s flavor most intense when eaten raw, but don’t be shy about cooking it, too!

Adding fennel to your menu helps keep you fit with flavor and lots of good benefits:

Low calorie
Fat free
Vitamin C
Potassium
Taste bud joy!

The bulb is the most edible part. The stalks are crunchy and delicious, but sometimes a little tough. The leaves are great as garnish. Here are some great ways to enjoy fennel:

As tea from the seeds – this has been popular for many a century! Simply steep a teaspoon of fennel seeds in a cup of hot water for 10 minutes. Strain and enjoy as is or with honey and lemon.

Sautéed and spooned over fish. Here’s a recipe for Saffron-Roasted Salmon with Tomato-Fennel Compote and one for Tilapia with Fennel and Tomato.

Chopped or sliced and added to vegetable salads. Here’s an Arugula Salad with Fennel and Pine Nuts.

Chop and add to coleslaw, potato salad, tuna, egg or chicken salad.

With citrus fruit – grapefruit, oranges, tangerines…really good! Here’s an Orange and Fennel Salad and here’s a Fennel and Tangerine Salad.

Roasted like in this Maple Roasted Fennel.

Paired with lamb as in this recipe for Mediterranean Leg of Lamb with Roasted Fennel.

Chopped and added to Waldorf Salad.

Add to an antipasto platter.

Eaten as a snack with dates.

Delicious with other roasted veggies such as beets. Here’s a recipe for Roasted Beet and Fennel Salad with Goat’s Milk Panna Cotta.

Chop the leaves and use as a garnish with veggies, grains, meats, seafood and even fruit salad.Look for fennel with a clean, firm bulb. Make sure it is not browned, bruised, spotted or split. The stalks should be firm with the leaves a beautiful dark green. The bulb can be white or greenish. Make sure there is no flowering, as this indicates that it is past its prime. The aroma should be fresh and licorice-like. Store it in the fridge for up to five days, but if possible, consume soon after purchasing for the freshest possible flavor. Remember that fennel is abundant from the fall through the early spring, so consider adding this versatile veggie to your holiday menus.

Courtesy of blog.wholefoodsmarket.com

Healthy People 2020

The U.S. Department of Health and Human Services today unveiled Healthy People 2020, the nation’s new 10-year goals and objectives for health promotion and disease prevention, and “myHealthyPeople,” a new challenge for technology application developers.


For the past 30 years, Healthy People has been committed to improving the quality of our Nation’s health by producing a framework for public health prevention priorities and actions.

“The launch of Healthy People 2020 comes at a critical time,” said HHS Secretary Kathleen Sebelius. “Our challenge and opportunity is to avoid preventable diseases from occurring in the first place.”

Chronic diseases, such as heart disease, cancer and diabetes, are responsible for seven out of every 10 deaths among Americans each year and account for 75 percent of the nation’s health spending. Many of the risk factors that contribute to the development of these diseases are preventable.

“Too many people are not reaching their full potential for health because of preventable conditions,” said Assistant Secretary for Health Howard K. Koh, M.D., M.P.H. “Healthy People is the nation’s roadmap and compass for better health, providing our society a vision for improving both the quantity and quality of life for all Americans.”

The Healthy People initiative is grounded in the principle that setting national objectives and monitoring progress can motivate action, and indeed, in just the last decade, preliminary analyses indicate that the country has either progressed toward or met 71 percent of its Healthy People targets.

Learn more at http://www.healthypeople.gov/

Weigh Biggest Losers of West Jordan 2011

The 4th Annual Weight Biggest Losers contest of West Jordan is coming soon!

Are you a resident of West Jordan? If so, take advantage of this great opportunity! Create positive behaviors with nutritional eating habits, understand exercise and fitness, and set and reach your fitness goals. You also have the chance to win some amazing prizes and walk/run West Jordan's 5k/10k in May.

The contest will begin on January 18, 2011 so make sure you secure your spot by signing up today!