Entries by sharpagain
Sharp Again Soirée Makes Great Memories!
Pictured Above- Board Members: Paul Tramontozzi, Myra Oney, Lisa Feiner, Nancy Weiser, Howard Hinden, Cornelia Lenherr, Debra Drelich, Albert Solano On July 11th Sharp Again Naturally (SAN) held our annual fundraiser, the Sharp Again Soirée, at the CV Rich Mansion in White Plains, NY. We had a beautiful evening and it was a great success! […]
Eat Healthy Fats for a Healthy Brain
By Allan Warshowsky FACOG, ABIHM Alzheimer’s disease is primarily the result of increased brain inflammation. This has been referred to as “the brain on fire.” To maintain our brain health and cognitive abilities, we need to make dietary and other lifestyle choices that will reduce inflammation and put out the fire. Maximizing healthy fats […]
Eating Healthy While Eating Out
by Priscilla Warshowsky, CHHC, & Myra Oney, CHHC Take Healthy Eating Habits on the Road A healthy lifestyle takes planning and a consistent routine for shopping and preparing meals. An impromptu meal out with friends, extended family or coworkers is also good for the body and mind because it is a great way to relax, […]
Kale Chips
1
or more bunches of kale
Good quality organic olive oil unrefined if possible
sea salt
Servings:
-
Preheat the oven to 450 degrees.
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Strip the kale leaves off the kale and rinse. Create a V shape, with your hand by separating your thumb and first finger. Place the kale stem into the V and you should be able to easily pull the leaves from by sliding the stem through the V. Rip the leaves into small to medium sized pieces. Use a salad spinner to dry. Alternatively, you can put the torn leaves in a Ziploc with a few tablespoons of olive oil to coat.
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Spread the leaves out on a cookie sheet and lightly coat with olive oil, using a tongs to distribute the oil. It’s best to cover the pan in a single layer rather than heaping too much on at one time.
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Place the cookie sheet in the preheated oven. Set the timer for about 5 minutes and take the kale out. Use a tongs to turn the kale a few times so that it is evenly coated with the olive oil and so that it doesn't burn. Use your sense of smell and if you smell it burning take it out and turn it again.
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Turn a few more times until it is crispy but not burnt. The cooking time will be about 15-20 minutes total depending on how much kale you put on the baking sheet and how your oven distributes the heat. Sprinkle with a good quality sea salt to taste.
You can think of the crispy kale as yummy green potato chips!
Quick and Easy Fish Stir Fry
1
large can of wild salmon drained
2
cans of sardinesoil
1
large onion
Minced garlic
1
zucchini or yellow squash
Two large fresh tomatoes (in summer) diced If no fresh tomatoes are available, use petite diced canned tomatoes.
Servings:
-
In large pan, heat olive oil. Add onions and garlic.
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When slightly browned, add cans of fish and break up in pieces then add the rest of the vegetables.
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Simmer until the zucchini is tender.
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Serve on brown rice with a side of broccoli.
Oven Roasted Vegetables
5 cups
root vegetables such as: Butternut squash turnips, rutabaga, celeriac root, parsnips, sweet potatoes Brussel sprouts cut into diagonals or bite size pieces.
2 tbsp
olive oil
Salt and pepper to taste
1/2 tbsp
thyme or sage
cloves
Whole garlicor sliced ginger root optional
Servings:
-
Preheat oven to 350°
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Line a large roasting pan with parchment paper.
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Put all the ingredients into the pan and toss with olive oil, salt and pepper, coating the pieces thoroughly.
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Bake at 375, for half hour, turning a few times during cooking.
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Add thyme or sage toward end of cooking.
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If desired, you can roast chicken thighs in the pan with the vegetables. Toss bone-in skin-on organic chicken thighs in a bag with olive oil, salt and pepper and lay on top of the veggies to cook.
Spicy Coconut Tofu
Spicy Coconut Tofu Print Recipe CourseMain Dish Spicy Coconut Tofu Print Recipe CourseMain Dish Ingredients 1 package firm tofu 2 tbsp. coconut oil 1 can full fat coconut milk 1 Tbsp. soy sauce 1/4 tsp curry or to taste 1/4 cup unsweetened un-sulfured shredded coconut Servings: Instructions Thoroughly drain the tofu by placing […]
1
package firm tofu
2
tbsp. coconut oil
1
can full fat coconut milk
1
Tbsp. soy sauce
1/4 tsp
curry or to taste
1/4 cup
unsweetened un-sulfured shredded coconut
Servings:
-
Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink. When drained, take it out and place it on several layers of clean dish towels and pat to soak up as much water as possible. Cut into bite-sized chunks.
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Empty the coconut milk into a bowl. If it has a cream plug, stir to incorporate it into the liquid. Add the soy sauce and curry powder.
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Melt the coconut oil in a large pan. Add the tofu chunks and sauté until brown.
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Pour coconut milk mixture over tofu and simmer for 10 minutes.
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Add shredded coconut and continue cooking another 5 minutes.
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Serve over a cooked grain such as brown rice, bulger or quinoa, with a side of steamed vegetables.
Baked Tofu
Servings:
-
Preheat oven to 350°
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Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink. When drained, take it out and place it on several layers of clean dish towels, patting to soak up as much water as possible.
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While the tofu is draining, combine the marinade ingredients together in a small bowl and stir until creamy.
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Slice the tofu into medium thick slices and lay them in a baking dish.
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Pour the marinade over the tofu. Bake in a 350° oven for 25 minutes, turning once.
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Serve with a salad or dark greens sautéed in garlic and olive oil.
