Days are long and bright but around me, the gardens still need time to produce the vine-ripe tomatoes bursting with sun-warmed juice that I crave. If you, too, live along the East Coast, and anywhere heading west that sits north of the Mason-Dixon line, you probably share the feeling.
Happily, we already have an abundance of tender lettuces; crisp, young cucumbers; and young spring onions. So until local tomatoes are ready, I am enjoying arguably the best green salads of the year. All I want to add for dinner is pasta that feels like summer even when I cannot top it with a glorious sauce made from those longed-for tomatoes.
A bowl of oatmeal for breakfast or a sandwich made with whole wheat bread can help boost your health many ways, including lowering cholesterol and maintaining a healthy gut. Now, according to new research, those foods and other whole grains may also help you live longer.
Published in the journal Circulation, the paper included 14 studies totaling over 786,000 participants, most from the US with a few from Scandinavia and the UK. All studies had gathered information on how many whole grain foods the participants ate – through questionnaires or food records.
The researchers first compared those who ate the most whole grains to the lowest whole grain eaters and found a 12 percent lower risk of dying from cancer among the highest whole grain eating group. For cardiovascular (CVD) death, risk reduced by 18 percent and for any cause of death, there was 16 percent lower risk. Read more… “Study: Whole Grains Link to Less Death From Cancer, Heart Disease”
Memorial Day is right around the corner, making it the perfect time to start planning a cookout staple: pasta salad. Traditional pasta salad made with mayonnaise and white pasta is heavy and high in saturated fat and refined carbohydrates. But it’s actually an easy dish to lighten up — in calories and taste — with fresh, seasonal ingredients. Making the pasta whole wheat also adds fiber, which is known to reduce cancer risk and keep you full for longer.
The vibrant colorful ingredients make this Spring Pasta Salad pop and the flavor improves as it sits. You can store it in the fridge for 3 to 4 days and use for leftover lunches or dinners. It is hearty enough to be served as a main, but also pairs well with grilled shrimp or salmon.