Lemongrass is one of those elusive ingredients that I’ve never cooked with myself but have always wanted to. And the best way to get started is to learn where it comes from, how healthy it is, and what kinds of delicious recipes I can add it to.
What is lemongrass? Lemongrass is a unique herb that’s been utilized for its district lemon taste and mild and sweet flavor for hundreds of years – and not just for cooking, but for medicinal purposes as well. The plant is native to south India but is also grown in South East Asia, especially Thailand, Vietnam Malaysia and Indonesia.
Health benefits: Aside from its many medicinal benefits such as treating colds and sore throats, rough or dry skin, acne and even insomnia, it’s also been found to lower cholesterol and help stabilize Type 2 diabetes. Lemongrass oil and tea also been used for relaxation purposes for those who may have trouble sleeping, very similar to the effects of chamomile. Lemongrass also contains many vitamins and minerals including folic acid, vitamin B5, B-6 and B-1, vitamin A and C, as well as zinc, calcium, iron and copper. Lemongrass tea has also commonly been used as a diuretic to help flush toxins and waste from the body. (more…)
I wanted to create a no-added-sugar version of the classic Old Fashioned that would remain as true as possible to the spirit of the original while incorporating modern flavors and drink-making techniques.
My road map while developing this cocktail was to build upon the characteristic spice that rye whiskey brings to a cocktail, so I started with Tuthilltown Spirits™ particularly spicy Hudson Manhattan Rye Whiskey.
For a non-sugar sweetener, I chose Truvia® natural sweetener because it has a unique vanilla-citrus character that works well with whiskey, and it can easily be made into a flavored syrup to bring down Hudson’s higher alcohol content.
I wanted to keep the rye whiskey forward in the cocktail so I incorporated ginger into the syrup instead of adding it directly to the build, and also included lemon grass to bring out Truvia’s natural mellow citrus notes. (more…)
By Dawn Jackson Blatner, RD, CSSD, the lead food and nutrition expert for Retrofit.
People always ask me how to start eating better and I say just start right where you are. Don’t wait another minute, start making choices that are improved over yesterday or even this morning. Making healthy choices doesn’t take more time than unhealthy ones, and eating well can be palate-pleasing to even the pickiest of taste-buds. I’m going to share one of my favorite recipes as an example…
The recipe below is 15 minutes start to finish – so it’s perfect for even your busiest days. I used pre-cut, rinsed, fresh veggies to get the nutrition in without the time, swapped out regular pasta for whole grain pasta, and used high-flavor, low-calorie foods (in this case lime, garlic and onion) to pump up the taste without adding fat.
Simple changes can add up to a great plate, enjoy!
Thai Chicken Noodle Bowl
- 2 ounces uncooked whole grain fettuccini
- 1 teaspoon olive oil
- 1 lime juiced (more…)
While the Pad Thai from your favorite Thai take-out joint has an average of 500 calories per cup, the food you would eat if you traveled to Thailand is quite different – and better for you.
According to food blogger and author Joy Buasi from Joy’s Thai Food, Thai cuisine is well known for its fresh ingredients, robust spiciness and complex flavors and aromas. While chili powder, fresh citrus juices and fish stock are common Thai food flavorings, the cuisine is also peppered with peanuts, coconut milk and oil.
If you want to reap the healthy benefits of Thai cuisine, make your own at home so that you can limit the high-calorie ingredients and take advantage of the ingredients full of nutrients.
Ordering takeout can be fun and convenient, but from a caloric perspective, it can be any dieter’s nightmare. To lessen the calorie blow that most take-out food delivers, opt to make your own at home.
While some dishes, like vegetables and stir-fry, can be easy to make on your own, some won’t compare to the restaurant-quality versions you know and love.
If you’re a fan of Thai spring rolls, you’ll love these tips from our friend Lynn who blogs at The Actor’s Diet.
I already had a love for Thai food years ago, but deepened that love on my honeymoon, when I went to Thailand. Hotels featuring pad Thai at breakfast was like a dream come true, but of course I wasn’t watching my calorie intake on the trip and wasn’t focusing on which entrees were healthier than others.
While not all Thai food utilizes coconut milk, it certainly can play a large roll, especially in the famous curry dishes. Coconut milk is loaded with saturated fat (not the good fat) with 45 grams per one cup, but has been shown in studies to reduce the risk of cardiovascular disease. My first tip here is to go light on any dishes made with coconut milk or inquire to see if they have a lighter version of coconut milk that your meal can be made with instead. If selecting a curry dish, stick with leaner protein options like chicken. (more…)