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News : Malnutrition At All-Time High

Ingredients
A new study finds that most U.S. adults fail to meet recommended daily levels of 10 key nutrients, and those with disabilities have even worse nutrition than average.

An estimated 10 to 25 percent of U.S. adults fit into one or more category of disability, from those who have difficulties with activities of daily living, such as dressing, bathing and eating, to those who cannot use their legs or struggle to accomplish routine tasks, such as money management or household chores.

To determine how these physical or mental difficulties can affect nutrition, University of Illinois researchers analyzed two waves of self-reported food and supplement consumption data from 11,811 adults, more than 4,200 of whom qualified as disabled. The team drew the data from the 2007-2008 and 2009-2010 National Health and Nutrition Examination Surveys, which are conducted by the National Center for Health Statistics.

"We conducted statistical analyses to compare people with and without disabilities in terms of nutrient intake," said University of Illinois kinesiology and community health professor Ruopeng An, who led the effort. He and his colleagues report their findings in the Journal of Human Nutrition and Dietetics.

"We found that American people consume much lower amounts of nutrients than are recommended," An said. "For example, only 11.3 percent of people meet the daily recommended intake of fiber. Only 4.7 percent of adults consume recommended amounts of potassium."

A large majority of U.S. adults also fall short of recommended intakes of vitamin A, vitamin C , vitamin D, calcium and iron, An said. They also eat more saturated fat, cholesterol and sodium than recommended, he said.

The picture for those who are disabled is even bleaker. Disabled American adults were even less likely than those without a disability to meet recommended dietary levels of saturated fat, fiber, vitamin A, vitamin C, calcium and potassium, the researchers report. The only exceptions (for intake of vitamin A, vitamin C and fiber) were among people with the lowest level of disability, whose intakes were comparable to non-disabled adults, An said.

"In general, people with disabilities are also disadvantaged nutritionally compared with people without disabilities, even though the bar is already so low," he said.

Those with the most severe physical and mental challenges were also the least likely to eat well, An said. This makes sense if one considers the challenges they must overcome to obtain, prepare and eat a healthy diet, he said.

"Physically, financially and mentally, they have different barriers to accessing healthy food," he said.

A trip to the grocery store can be a challenge for anyone who uses a cane, walker or wheelchair to get around. Some cannot grasp small items, open cans or jars, or stand at a countertop to prepare foods. Some have difficulty chewing or digesting certain foods, or may be restricted to a liquid diet. Or they use medications that affect their appetite or ability to taste foods, An said.

"Dietary supplement use moderately improved vitamin C, vitamin D and calcium intakes," the researchers reported.

"Policymakers and activists for the disabled traditionally have focused primarily on improving transportation options and the physical accessibility of buildings, roads, paths and parking lots," An said. "Now it's time for them to turn their attention to the nutritional challenges that confront people with disabilities."

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Sources : Food Photo | Malnutrition Article
Drinks : Blueberry Lavender Lemonade

Ingredients
15 blueberries
2 lemons, juiced
1/2 teaspoon agave nectar (or more, to taste)
1 1/2 ounces vodka (I used Tito’s) or gin (Hendrick’s suggested)
3 sprigs of fresh lavender and 2/3 cup cold water OR 2/3 cup lavender tea made with dried lavender (see instructions)
ice

Directions
If you are using fresh lavender (which is easier):

1. In a mixing glass, thoroughly muddle the sprigs of lavender with the blueberries. Squeeze in the juice of two lemons, add agave nectar and vodka.

2. Add up to 2/3 cup cold water (more or less to taste). Use a fork to whisk the agave nectar into the rest of the liquid.

3. Fill your glass with ice, and stir with a spoon.

If you are using dried lavender, you’ll need to make your lavender tea in advance so it has time to cool.

1. To make the tea, add one to two teaspoons of dried lavender per cup of hot water. Let steep for about five minutes, and strain out the lavender. Let cool.

2. In a mixing glass, muddle 15 blueberries. Squeeze in the juice of two lemons, add agave nectar and vodka. Use a fork to whisk the agave nectar into the rest of the liquid.

3. Add up to 3/4 cup of tea to your drink. Taste it as you go and feel free to dilute it with water if you find it the lavender taste is too strong. Fill your glass with ice, and stir up your lemonade with a spoon.

Please taste your lemonade as you go and adjust accordingly. I prefer tart to sweet, so 1/2 teaspoon of agave was plenty for me, but feel free to add more. Enjoy!

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Sources : Blueberry Lavender Lemonade Photo | Blueberry Lavender Lemonade Article
Recipes : Shrimp Casserole

Ingredients
uncooked long grain rice (I like to use wild rice.) - 1 1/2 cups
medium size raw shrimp - 1 1/2 lb.
butter - 1/2 cup
green bell pepper, chopped - 1
onion, chopped - 1
celery ribs, chopped - 3
cloves garlic, minced - 2
green onions, chopped - 4
cream of shrimp soup, undiluted* - 2 (10 1/2 ounce) cans
salt - 1/4 tsp
freshly ground pepper - 1/4 tsp
shredded Cheddar-Colby cheese blend - 1 cup (4 ounces)
fine, dry bread crumbs - 1/4 cup

Directions
1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 30 minutes or until cheese is melted

6. *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

7. Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

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Sources : Shrimp Casserole Photo | Shrimp Casserole Article
Tips : Creamy Substitute

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.


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Sources : Creamy Substitute Photo | Creamy Substitute Tip
Drinks : Dark Berry, Rosemary And Juniper Gin Fizz

Ingredients
500g frozen blackberries (see note)
4 lemons, chopped into little pieces
2 rosemary sprigs, leaves picked
10 dried juniper berries (see note)
5 tbs honey
2 cups (500ml) good-quality gin
1L (4cups) soda water

Directions
1. Divide the blackberries, lemons and rosemary evenly among the glasses, then add a juniper berry and 2 tsp honey to each. This can be done ahead of time and sit in the fridge until your guests arrive.

2. When you’re ready to serve, use a cocktail muddler (or, if you don’t have one, the end of a rolling pin) to mash the berry mixture until the fruit is crushed. Fill each glass with ice, top up with 50ml gin and a dash of soda water, stir well and serve.


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Sources : Dark Berry, Rosemary And Juniper Gin Fizz Photo | Dark Berry, Rosemary And Juniper Gin Fizz Recipe
Blogs : Swirls Of Flavor

Meet The Chef
Scalloped Potatoes….a Girl Scout Cooking Badge….and so it began….the spark that ignited Gwynn Galvin’s passion for all things culinary. Years later she would attend culinary school and turn her passion into her career. “Swirls of Flavor” is Gwynn’s way of sharing her love of cooking with you. Her hope is that your home be filled with fabulously delicious “Swirls of Flavor” whenever you cook up one of her recipes. She also enlightens you on the latest food products on the market, current food trends, and seasonal and holiday tips for recipes and entertaining. “Swirls of Flavor” is your go-to blog for everything culinary!

In addition to working for major food corporations and publications as a Culinary Consultant, Gwynn is Chef and Partner of Sweet Indulgences, a family-owned premium baking company. She developed the award-winning recipes offered at their shoppe and is always creating new flavors and concepts for their product line.

Gwynn has been Test Kitchen Director for a nationally published magazine for twelve years in addition to creating recipes and product prototypes for several major food corporations. Her recipes have been featured in cookbooks, magazines, national ad campaigns, on product packaging and online. Gwynn has judged the Duncan Hines Bake-Off and the National Chicken Cooking Contest.

She is a member of the New York Women’s Culinary Alliance, having recently served on their Board of Directors, and the International Association of Culinary Professionals. Gwynn’s recognitions include being named to Cambridge’s Who’s Who Among Women Entrepreneurs, 2011; Best Tasting Cheesecake Award, 2010, NY Cake Convention; 2011 Reader’s Choice Award for Best Bakery, Bergen Health and Life Magazine; 2011 Top Cupcakery in Bergen County, BergenMama.com; 2012 Reader’s Choice Award for Best Bakery, Bergen Health and Life Magazine; 2012 Reader’s Choice Award for Best Cupcakes, Bergen Health and Life Magazine and 2013 Reader’s Choice for Best Cupcakes and Bakery, Bergen Health and Life Magazine.

Gwynn received her culinary training at The New School of Culinary Arts in NYC, The Institute of Culinary Education and has studied food styling with Delores Custer. She is the recipient of a Wilton Certificate in Cake Decorating and New Jersey Food Manager Certification.

Gwynn also contributes as a food writer to Jersey Bites and Intoxikate.

Gwynn’s recipes have been described as “decadent bites of brilliance” and she is happy to share them with you and fill your home with fabulously delicious “Swirls of Flavor”!


Swirls Of Flavor Recipe : Caramel Cashew Cherry Crumb Baked Apples
I’m lovin’ apple season! And I’m lovin’ the swirls of cinnamon baked apple flavor filling my home right now! And yes, Caramel Cashew Cherry Crumb Baked Apples is a very long name for this recipe but you need to know every little thing about these amazing baked apples! A filling of apple, cashews, cherries, cinnamon and sugar topped with a cinnamon crumb topping, baked to perfection and drizzled with caramel sauce! I’m sure you agree, you don’t want to miss anything! Fruity sweetness, salty crunch and cinnamon crumbs in every bite…..the perfect autumn dessert, beautiful and impressive enough for company, and fabulously delicious, of course!

4 large baking apples, such as Rome, Beauty, Jonagold or Golden Delicious
1/4 cup lightly salted cashews, chopped
1/4 cup dried cherries, chopped
1 Tbs. packed brown sugar
1/2 tsp. ground cinnamon
1 Tbs. butter

Crumb Topping:
1 cup flour
1/2 cup packed brown sugar
1 tsp. ground cinnamon
5 Tbs. butter, melted
1/4 cup caramel sauce

1. Preheat oven to 350F. Pour 1/2 cup water in 8″ x 8″ baking pan.

2. Cut off top 1/5th of apple. Finely chop apple tops to equal 1/2 cup chopped apple; reserve.

3. Core apples to within 1/2″ of edges making about a 1/4 cup cavity in center of each apple; discard cores.

4. In bowl combine reserved chopped apple, cashews, cherries, 1 Tbs. brown sugar and 1/2 tsp. cinnamon. Fill centers of apples, dividing mixture evenly.

5. Crumb Topping: In another bowl, combine flour, 1/2 cup brown sugar and 1 tsp. cinnamon until blended. Stir in melted butter until moist crumbs form. Top apples with crumbs.

6. Arrange apples in prepared pan. Bake 45 minutes or until apples are tender and crumbs are golden.

7. Drizzle with caramel sauce.

Makes 4 servings.


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Sources : Caramel Cashew Cherry Crumb Baked ApplesPhoto | About Swirls of Flavor

| Caramel Cashew Cherry Crumb Baked Apples Recipe