It may have been cold, but last weekend’s Chili Cook-off was a success!
Pictured above: Loudoun County Board of Supervisors Office, Chief of Staff, Bo Machayo with Dan Hine of EatLoCo
Pictured above: Dan Hine with the winner of the Chili Cook-Off, Diane Morano!
Over $500 was raised for the Boulder Crest Retreat for Military & Veteran Wellness! And, we all got to sample some incredible chili recipes from Loudoun. Congratulations to the first place chili recipe winner Diane Morano! And a HUGE thank you to our sponsor, Awakenings Massage and Stephanie Carpio! Loudoun County Board of Supervisors Office, Chief of Staff, Bo Machayo stopped by as well to say hello to the market crowd and chili contestants!
We had 13 chili’s to choose from – check them out!
Chili Gone LoCo on Bourbon and Cocoa
Sugar Ray’s sweet & Hot
Farmer’s Best Chili
Sneaky Veggie Boilermaker Chili
Wine Country Chili
SuAndrew Triple “S” Chili!
Farmers Market Vegetable Chili
Tommy’s Super Awesome Delicious Chili
Jesse’s Texas Red
THIS ARTICLE FIRST APPEARED ON WEB HEALTH JOURNAL.
Yoga isn’t just for the young and fit, but for everyone who wishes to reap the wonderful benefits of this glorious science.
It’s never too late to commence on a healthy journey and you are never too old to stop the exercise. Gentle practices at an older age can do wonders to keep your physical and mental health in the best of shape as long as possible.
Getting old grants many gifts — grace, wisdom, experience to name a few. It also poses many challenges. Many health issues surround the aged human beings. As you move towards aging, it physically becomes harder to carry the extra weight. According to sources, one-third people at the age of 65 or above are obese. Osteoarthritis and other kinds of pain also surface. The risks of life-threatening illness, such as cardiovascular diseases, diabetes, and similar problems increase. Reports indicate that seniors experience a higher rate of mental stress and memory loss. They are on the verge of psychological and emotional stress and what not.
The senior citizens are more prone to diseases than the younger population. If you desire to spend more moments of enjoyment with a feeling of forever young then practice yoga for seniors. Know about which yoga poses are best for your body and utilize it well to nourish your well-being. Older beginners can start the practice in the vicinity of their homes or private classes to explore what suits them best.
The art of yoga offers an array of benefits for the body, mind, and soul keeping them forever strong and beautiful.
Here are seven best yoga benefits for seniors:
Improved balance and stability
As the person ages, they start to lose the grip and lose equilibrium too. Many yoga poses focuses on building strong muscles that in turn improves balance and stability to the body. It decreases the likelihood of falls.
Several senior citizens complain about the aches and stiffness in the body due to reduced flexibility. Gentle yoga practices are a great option to increase flexibility in elderly citizens. Yoga loosens and tones the muscles and provides many therapeutic benefits.
Growing age introduces respiratory limitations and less tolerance to physical exertion. A person can go without food for days but can’t do more than a few seconds without breathing. Lack of oxygen in the respiratory system can have a negative impact on the mind and body. The science of yoga incorporates many breathing techniques and several yoga postures to naturally improve the respiratory system.
The aged suffer from osteoarthritis and they are the ideal candidates for the practice of yoga. Various yoga asanas are effective in curing arthritis without the risk of injury. Hatha, Iyengar are some of the yoga styles that are effective for senior people.
The risk of high blood pressure increases with age. Yoga practice puts less pressure on the heart and decreases the diastolic pressure number. Pranayama and meditation techniques are also beneficial.
Relief from anxiety
Yoga is calm and restorative that relaxes the physical and psychological health of a person. It soothes the nervous system as the disturbed nervous system creates havoc in mind.
THIS ARTICLE FIRST APPEARED ON FOOD AND WINE.
Armand Arnal uses ingredients from his restaurant’s enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini.
How to Make It
In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
Hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try a smoky white from Côtes du Rhône, France.
THIS ARTICLE FIRST APPEARED ON TASTING TABLE.
We’re challenging you to take on the ultimate breakfast dish: eggs Benedict. You know, that classic pile-up of toasted English muffins topped with seared Canadian bacon, poached eggs and creamy hollandaise sauce you usually reserve for weekend brunch plans. Now, it’s time to make it at home.
With only eight ingredients, this dish is all about technique. So we’re here to help break it down for you.
We stick to tradition by using clarified butter to make our hollandaise sauce, which means separating the pure butterfat from the milk solids and straining out the latter. Clarified butter can withstand hotter cooking without the risk of the milk solids burning. But those solids are still full of flavor, so we use them to brush onto our English muffins before toasting.
This recipe is definitely all about multitasking to make sure all the components make it to the plate hot and perfect. Though the hollandaise has to be made à la minute, the eggs can be poached in advance. Simply drop the poached eggs into an ice water bath after poaching, then store them in individual small bowls with a little bit of water. Before you serve, drop the eggs into a pot of water at poaching temperature (180°) to warm them through, and then you’re ready to get some great yolk porn for the ‘gram.
Eggs Benedict Recipe
Recipe from the Tasting Table Test Kitchen | Yield: 3 servings | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
2 sticks unsalted butter
3 English muffins, opened
6 ounces (6 slices) thick-cut Canadian bacon
2 tablespoons white distilled vinegar
6 eggs, plus 3 egg yolks, divided (get these from local Loudoun farm, Harper’s Ferry Family Farm, every Saturday at One Loudoun Farmer’s Marketplace 9am-1pm!)
2 tablespoons lemon juice
Kosher salt and cayenne pepper, to taste
1. Make the clarified butter: Heat a small saucepan filled with 1 inch of water over medium heat until steaming. Place a medium heatproof glass bowl over the steaming water. Place the butter in the bowl and let it melt completely until the butter has separated and the milk solids have sunk to the bottom of the bowl, 10 minutes.
2. Skim any milk solids that may be floating on the top, then slowly pour the clarified butter through a fine-mesh sieve lined with cheesecloth. You want to pour out only the clear yellow butter. Stop pouring as soon as the opaque milk solids are left, reserving both the clarified butter and milk solids separately, and keeping the clarified butter warm.
3. Preheat the oven to 450°. Place the English muffins on a sheet pan, nooks and crannies side up, and brush each with the reserved milk solids. Bake until golden and crisp, 4 to 5 minutes. Keep warm.
4. In a 12-inch skillet, heat 2 tablespoons of the clarified butter over medium-high heat. Add the Canadian bacon and cook, flipping once, until golden, 2 to 3 minutes per side. Keep warm.
5. Prepare a large pot of salted water and add the vinegar. Insert a candy thermometer into the pot and heat to 180°, where there is visible steam coming off the surface of the pot, but the water is not simmering.
6. Meanwhile, make the hollandaise sauce: Refill the small saucepan from step 1 with an inch of water and heat over medium until steaming. Place another medium heatproof glass bowl over the steaming water.
7. To the bowl, add the 3 egg yolks, lemon juice and a large pinch of salt. Whisk constantly until the egg yolks are pale yellow and thick, 1 to 2 minutes. While whisking constantly, slowly stream in ½ cup of the warm clarified butter (reserve any extra for other uses) until thick and creamy. Season with salt and cayenne pepper. Keep warm.
8. Poach the eggs: Once the pot of vinegar water comes to 180°, crack the whole eggs into 6 small bowls. Use a slotted spoon to make a whirlpool in the water. Then, one at a time, drop the eggs into the center of the pot. Poach, gently stirring occasionally until the white is cooked and the yolk is still runny, 3 to 4 minutes.
9. Meanwhile, line up 3 plates. Place an English muffin on each plate, then top each half with a slice of Canadian bacon. As soon as the eggs are poached, remove them with a slotted spoon and dab on a paper towel to dry before placing over the Canadian bacon. Spoon some hollandaise over each egg, then sprinkle with more cayenne and serve.
THIS ARTICLE FIRST APPEARED ON MIND, BODY, GREEN.
With the season of indulgences behind us, adopting a detoxification diet is a welcome (and necessary) change of pace.
The effects of too many toxins and processed foods in your life can fly under the radar for a while, but eventually the effects will be palpable, and your quality of life will suffer. How do you know if you’re in need of a detox? Some of the most common symptoms associated with toxic burden include fatigue, brain fog, headaches, and general aches and pains.
Fortunately, taking steps to detoxify your body and revitalize your health can be boiled down to two simple steps: First, remove known toxins, and second, add in specific nutrients that help support the body’s detoxification pathways. In order to properly detoxify, you also need targeted nutrients to help your liver convert substances like caffeine, alcohol, medications, and even by-products of normal metabolism into neutral substances so they can be removed from your body before doing harm.
These 10 detoxifying foods have specific nutrients that enable your body to efficiently metabolize toxins and improve overall health. They’re the perfect place to start if you’re feeling like you need some extra detox support:
Liver detoxification has two primary stages, known as phase one and phase two detoxification. In phase one, toxins are made water-soluble through enzymes like the cytochrome P450 enzyme system. During phase two, toxins are bound to protective chemicals that neutralize the toxin or allow it to be excreted from the body through bile or urine. Green tea is a powerhouse beverage for a reason. It has a dual benefit when it comes to detoxification because phytochemicals in green tea have been shown to induce both phase-one and phase-two activity.
Like green tea, tangerines induce phase-one and phase-two activity. The primary compound responsible for the detoxifying effects and for the chemopreventive activity is called D-limonene. Like tangerines, oranges and lemons (but not grapefruit) also contain D-limonene.
Along with other members of the brassica family, cabbage has chemopreventive effects associated with the activity of phase one and two detoxification enzymes and other mechanisms triggered by compounds called glucosinolates and their derivatives. Fermented cabbage has a secondary perk: The beneficial bacteria produced during fermentation also promotes detoxification in the gut.
Broccoli tops the list as one of the most well-researched detoxifying foods and chemopreventive foods. Just like cabbage, broccoli contains glucosinolates and derivatives called isothiocyanates (ITCs), which are known to activate phase two detoxification.
No discussion of detoxification could be complete without covering the chief detoxifying compound glutathione. Glutathione is a tripeptide made of three amino acids—glycine, cysteine, and glutamine. This tripeptide is the master antioxidant and detoxifying compound in the human body. Glutathione promotes both phase one and phase two of liver detoxification. Many factors deplete glutathione, leaving you vulnerable to environmental insults, but consuming glutathione and its amino acid building blocks can help replenish your glutathione reserve. Asparagus is not only a source of glutathione, but it also contains additional detoxifying antioxidants.