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| Potato-Sweet Potato Braise |
I was reading in my
newly-arrived June 2014 Health Magazine and this article grabbed my attention.
It’s called “Fear No Carb.”
It gives a “low-carb diet
smackdown,” listing four top low-carb diets and rating them based on new
studies. It also talks about the right way to eat.
In a nutshell, it shows that
low-carb diets are actually bad for
you.
Carbs can be a great way to
provide glucose to our bodies, which is essential to energy and life. While it
is not the only way, it is the most efficient, says the article.
Go to www.health.com and
search for “the truth about low carb diets” to find the article, if you don’t get the magazine (or click here).
There are several great recipes in there to help you get started on some of
these foods, too.
And don’t fear the carb!
Corn, bananas, white potatoes, green peas, cold cereal and sourdough bread are
just a few of the things they list as being good to eat. And Atkins, Dukan and
Paleo diets are not.
One last thing. A quote from
the article: “... a study published earlier this year in Cell Metabolism
suggests that having a diet high in animal protein in midlife (age 50 to 65)
can significantly raise your risk of dying of cancer, compared with eating a
low-protein diet.”
Now, that’s scary.
Cheers and hugs!
Denise
Recipe of the day:
Potato-Sweet Potato Braise
6 potatoes
1 sweet potato
1 onion
Olive oil
Red pepper flakes (optional)
Rosemary Garlic seasoning
Preheat oven to 375°F.
Wash and cut the potatoes and
sweet potato. Cut into slices, scalloped-style.
Cut up onion.
Pour about 1 Tablespoon of
olive oil into a 9 x 13” baking dish.
Place potato and sweet potato
slices in pan, alternating them every so often. Place onion pieces in with potatoes.
Spritz some olive oil over
the entire dish.
Sprinkle generous amounts of
the pepper flakes and seasoning, according to your tastes, over the potatoes. Go
easy on the red pepper flakes, they are potent! Add a little salt or seasoning
salt if desired.
Bake, covered, for about 1
hour. Check to see if the potatoes are soft when poked with a fork. Cook awhile
longer, if needed.
Serve plain or with Italian
dressing or a light gravy.
