VOTE 11-2-2010!!!

Talk about a disconnect!

Dolphins. Cool.

Are colored potatoes healthier than white potatoes? Hmmm...

The differences in color between varieties of potatoes are basically differences in carotenoid and flavonoid content. Virtually all types of potatoes provide significant amounts of approximately seven to ten nutrients. While Americans are accustomed to potatoes with a white inside, potatoes in other parts of the world more commonly have starchy yellow insides. In the U.S. we call potatoes with yellow insides "specialty potatoes." However, worldwide they are the norm rather than the exception.

All colorful potatoes provide carotenoids (and some also provide flavonoids) that white potatoes do not. Carotenoids and flavonoids are pigments, and according to nutritional research, they provide us with many health benefits, including cancer protection. For example, the darker the starchy yellow flesh of a yellow potato, the greater quantity of carotenoids, including beta-carotene (and, in some cases, lutein) that is present. The blue in blue potatoes comes from their flavonoid content. Both the flavonoids found in blue potatoes and the carotenoids found in yellow potatoes help promote good health!

Some carotenoid- and flavonoid-rich potatoes currently available in different regions of the U.S. include: Yukon Gold (currently the best-selling yellow potato in the U.S. marketplace), Michigold, Donna, All Blue (also called "Purple Marker"), Purple Viking, Saginaw Gold, Red Gold, Rose Gold, and Ruby Crescent.

The presence of carotenoids and flavonoids, however, does not affect the carbohydrate content of potatoes. Potatoes all contain about one gram of carbohydrate for every four calories—they're basically all-carbohydrate when it comes to calorie content.

Technically, you'll get more fiber and minerals per bite from smaller potatoes of any kind, since they have more surface area (skin) per amount of starchy inside (total volume). The three to seven grams of fiber contained in a medium-sized potato are mostly in the skin, so consider enjoying it as well as the potato's insides the next time you cook some spuds. Of course, unless your potato is an organically grown one, you'll be getting most of the pesticide residue here—in the skin—as well, which is one of the reasons I am a big advocate for purchasing potatoes (and other foods) that are organically grown. Although there are some differences among potatoes, if you are seriously looking to lower carbohydrate intake, you need to switch to a different category of vegetable, like the leafy green vegetables.

George Mateljan

IT'S A L I V E!!!

Here's my new [well...used...Ebay -- these things are frackin expensive! saved $70 big ones] automatic sprouter.

I have NO idea what I am doing.

First seed I tried were sesame seeds. I finally figured out that the reason they weren't sprouting was because they were hulled and I needed to use un-hulled seeds.

Now I am trying out barley. It's day 3, or something, and they have like 1/2 inch tails. So something is happening! It's exciting and I have no life!

The instructions that came with this sprouter were limited, and the info online hit and miss.

Yesterday I decided to add the extra tray on top of each 'bin', which places them on top of the existing seeds. I read that I was supposed to do it that way. Then today I took one out of one of the bins and left the other in the other one. I'm afraid the little tails will be squished between the trays.

Like I said. I have no idea what I'm doing.........

"Bone Builder Cocktail"

3 kale leaves

2 collard green leaves - didn't have so um didn't add

handful parsley

3 carrots

1 apple

1/2 green pepper - used red instead

Juice everything using carrots and apples to help push through the greens, and you get 211 calories and 6,639 RE vit A!, 5.6 g protein!, 110 mg vit C! 212 mg calcium!, 102 mg magnesium!@, 1,384 mg potassium! plus carb, thiamine, riboflavin, niacin, iron, etc.

Dude. Awesome.

Truthfully, for me, a 3 stars out of a possible 4. But still a do-over. Also added Brewer's Yeast.

I remember watching the Red Skelton Show when I was a wee bit of a girl. His skits were very funny to me. Every once in awhile he had something a bit more serious to say...

Creamy Pineapple

1/2 pineapple
1/2 bag frozen mango
1 c fresh blueberries
1/2 c Greek vanilla yogurt
...all organic

Juice first three, then stir in yogurt. Does it look like I par took prior to snapping of this pic? Well, duh. And yum! The serving size for this was for two, but I drank it all before I realized that. Heh. [I also added a bit of Brewer's yeast.]

This came from The Juicing Bible, which was a Christmas gift to me from my son. Great book.

The mystery juice

I took this pic before the holidays, and for the life of me, cannot remember what I juiced. Looks good though, doesn't it? :>

Tilapia has been growing in popularity...

According to the American Tilapia Association, it is currently the 6th most popular seafood consumed in the United States. It is a low-calorie, low-fat fish with a light, mildly sweet flavor, which can be prepared many different ways. Since the tilapia you purchase is very likely to have been farmed, I do believe it is important to purchase either organically farmed tilapia, or tilapia that have been farmed in the United States. Other countries that are large exporters of tilapia-including China, Indonesia, Thailand, the Philippines, and Egypt-do not appear to have the same quality control systems in place to assure you of high-quality fish. For more detailed information in this area, you can visit the Monterey Bay Aquarium's Farmed Tilapia Report.

-- George Mateljan