Archive for June, 2009

Cheaper Produce = Slimmer Americans?

This article was syndicated from: Laurel on Health Food

Cheaper Produce = Slimmer Americans?

A group of scientists at the University of Illinois conducted a study on how food prices affect the body weight of Americans. They found that raising the prices of unhealthy foods and lowering the prices of healthy foods is associated with lower body weight and a reduced risk of obesity. (ScienceDaily)

Here’s an interesting distinction…the study found that small taxes on unhealthy foods, such as sugary soda, “are not likely to produce substantial changes in BMI or obesity prevalence,” but “nontrivial pricing intervention” could have a substantial effect on our weight. So, taxing unhealthy foods won’t work, but reducing the prices will.

This research really caught my eye. I know a lot of people who would be ecstatic if fruits and vegetables were cheaper. I know I’d do a happy dance! However, I don’t think this is the perfect solution for America’s healthy eating issues. We need to educate ourselves on how eating healthy prevents disease and improves our daily life and mental alertness. It can’t be just about the price. I think people will continue to make bad choices until they truly understand the effects food has on our minds and bodies.

What do you think?

Sweet Mochi with Kinako (roasted soybean flour)

Dry pan toast or oven bake the mochi until it puffs up. Dip the puffed mochi in the hot syrup to evenly coat. Roll the mochi in the soybean flour to coat and serve.

Sweet Mochi with Chopped Walnuts

Place the mochi in a dry, heated cast iron skillet or heavy stainless steel skillet, cover and cook 3 to 4 minutes on low to medium-low. Flip the mochi, cover and cook another 3 to 4 minutes or until the mochi puffs up. While the mochi is cooking, heat the syrup in a small pan. Place roasted nuts in a small bowl. When the mochi is done, dip it into the hot syrup, roll it in the nuts and eat while hot.

Sweet Aduki Beans & Mochi

Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.

Quick Steamed Mochi Stuffed Chinese Cabbage

Fold the cabbage leaves in half and place 1 piece of mochi between the fold of each. Place 1" of water in a pot and insert a steamer. Cover and bring to a boil. Place the cabbage leaf in the steamer and steam 2 to 3 minutes or until the cabbage is bright green and tender and the mochi has melted inside. Test for doneness with a fork or toothpick. Remove, slice and eat as is or with a dip sauce made of 50/50 water and shoyu.

Quick One Cup Miso Soup with Mochi Dumplings

Slice the mochi into quarters and bake in a 350° oven or toaster oven until it puffs up, about 5 to 7 minutes. While the mochi is cooking, place the water and wakame flakes in a saucepan and bring to a boil. Reduce the flame to low and add the pureed miso. Simmer 1 to 2 minutes. Pour into a bowl and add the mochi puffs and scallions. Variation: A teaspoon or so of crumbled Eden Bonito Flakes and a few cubes of tofu can also be added at the beginning of cooking for variety.

Pan Toasted Mochi

Heat a cast iron or heavy stainless steel skillet over a high flame, add the mochi, reduce the flame to low or medium-low and cover the skillet. Let cook for 3 to 4 minutes. Flip the mochi over and cook 3 to 4 minutes or until the mochi puffs up. Remove from the skillet. Eat as is or wrap nori around each piece of mochi. Place the daikon, shoyu and water in a small dipping bowl and mix. Dip the mochi into the dip when eating.

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This article was syndicated from: Laurel on Health Food

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Pan Fried Mochi with Nori & Shoyu

Place the oil in a cast iron or heavy skillet and heat. Add the mochi, reduce the flame to medium-low and cover. Cook 3 to 4 minutes. Flip over, cover and cook another 3 to 4 minutes or until the mochi puffs up. Remove from the pan and wrap the nori around the mochi. Mix the shoyu, water and ginger in a small dipping bowl. Dip the mochi in the dip sauce and eat while hot. This is a very popular sandwich in Japan and is served for breakfast, lunch, dinner or just a healthy between meal snack. Variation: Finely grated daikon radish or red radish can be used in place of ginger. The ginger, daikon or radish help aid in digestion of not only the oil but of the mochi as well. These are traditional accompaniments in Japan when mochi is served.

Mochi Stuffed Cabbage Rolls

Remove two cabbage leaves from a head of cabbage and steam for 3 to 5 minutes. Rinse the steamed cabbage leaves under cold water to cool. Make a V-shaped notch in the thick base of each leaf and discard. This allows the leaves to be rolled more easily. Place 1/2 slice of mochi on each leaf just above the V notch. Place an equal amount of carrot sticks on top of the mochi. Roll up each leaf, tucking the sides to the center of the leaf as you roll forward. Place 1" of water in a skillet, cover and bring to a boil. Place the cabbage rolls in the skillet, cover, reduce the flame to medium-low and simmer about 5 to 7 minutes or until the mochi melts inside the leaves and the cabbage is tender. Remove, slice in half or rounds and serve.