HealthCastle.com Nutrition Tidbits Podcast

HealthCastle.com Nutrition Tidbits Podcast
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HealthCastle.com Nutrition Tidbits Podcast Podcast

Spreading the goodness of nutrition is our passion.

  1. 23/02/2012

    How to Cook Amaranth Porridge – Podcast

    How to cook amaranth porridge, produced by registered dietitians. Amanranth seeds are not only high in fiber but they are a good protein source as well. If you are looking to change up your regular oatmeal breakfast routine, then check out this easy-to-make, nutritious alternative. For the full nutritional breakdown of amanranth, read this article from dietitians - You Can Cook Amanranth Porridge.

  2. 15/02/2012

    Grapefruit Active Lifestyle Meal Plan – Podcast

    In this video, you will hear our Editor-in-Chief, Gloria Tsand, RD, interview Dawn Jackson Blatner. Topic of discussion is the Grapefruit Active Lifestyle Meal Plan meant for the active person.

  3. 01/02/2012

    Natural Foods to Reverse Heart Disease – Podcast

    Listen to heart health expert Dr Janet Brill on foods that can prevent a second heart attack. Host: Gloria Tsang, RD Guest: Janet Bond Brill, Ph.D, RD, LDN Are you one of the 13 million heart attack survivors in America?  What can you do to prevent a second heart attack? Dietitian Dr Janet Brill, author of the book Prevent A Second Heart Attack, discusses some hot topics regarding heart attack prevention, and natural heart-healthy foods you can incorporate to your diet.

  4. 20/01/2012

    You Can Cook: Wheat Berries – Podcast

    In this You Can Cook episode, we shine the spotlight on wheat berries, which are the whole grains that are used to make wheat flours. In North America, we consume such a variety of products made with wheat flour, but to get the full benefits of the whole grain, wheat berries are the way to go. Think of wheat berries as the least processed edible form of wheat. The main thing to remember when it comes to cooking wheat berries is that they do take a longer time on the stove. Before you start, first rinse the grain under running water until the water runs clear. Add them to a pot of boiling water and stir. Once the water starts to boil again, turn the heat down to low and let it simmer covered for 45 minutes to 1 hour. ½ cup raw wheat berries will yield 1 1/8 cups cooked. Once done, wheat berries are a hearty addition to any salads or soups.

  5. 19/12/2011

    You Can Cook: Millet – Podcast

    It is time to shine the spotlight on a whole grain often found in bird seed! More than just bird’s food, gluten-free millet is actually a generic name assigned to many types of small-seeded annual grasses, that have been grown in various parts of the world dating back thousands of years. Pre-toasting millet before cooking improves its flavor and texture. To pretoast, put millet in a skillet over medium heat with no cooking oil, stir frequently for a few minutes until the seeds turn golden brown,and give a pleasant nutty aroma. Place toasted millet in a pot with water, and bring to a boil on the stove. Once the water starts to boil, turn the heat down to low, and let it simmer covered for 20 to 30 minutes. ½ cup raw millet with yield 2 cups cooked. Doesn’t get easier than that!

  6. 29/11/2011

    You Can Cook: Buckwheat – Podcast

    This time around, we tackle a unique-looking grain with many names. Buckwheat, despite the name, is not actually related to wheat. In fact, this pyramid-shaped grain is related to rhubarb, which makes it a gluten-free choice. There are a few names for buckwheat - usually buckwheat groats or kasha, and a French name I just don’t dare to pronounce. To cook buckwheat, you can use the raw groats, or you can use kasha, which is the pre-toasted version. Kasha will take less time to cook than the raw groats. Place kasha in a pot with water, and bring to a boil on the stove. Once it starts to boil, turn the heat down to low, and let it simmer covered for 15 to 20 minutes, or until tender. That’s it! Simple and quick!

  7. 20/10/2011

    You Can Cook: Brown Rice – Podcast

    Our whole grain pick for October is the gluten-free brown rice. Did you know that some cultures treasure rice so much that they have multiple words in their language to describe its various states? If you are new to brown rice, the key to perfectly cooked brown rice is to give it enough time to fully cook. Typically, regardless of the variety, they will take more time to cook than white rice. First, rinse brown rice under running water until the water runs clear. If you prefer, you can rinse the rice in a bowl, then change the water a few times until the water is no longer cloudy. Drain well, then, add it to a pot, along with water or broth. Let it simmer on the stove for about 45 minutes. Remove from heat and let it sit covered for another 10 minutes before fluffing. A half-cup of raw brown rice will yield one and a quarter cup cooked.

  8. 16/09/2011

    You Can Cook: Quinoa – Podcast

    One of the most popular grains in the marketplace today is quinoa. To prepare quinoa from scratch, start by rinsing half a cup of raw grains under running water. This step is important because it helps remove the bitter-tasting saponins naturally found in quinoa. Drain well, then, add it to a pot, along with liquid. Let it simmer on the stove for about 15 minutes. Remove from heat and let it sit for another 5 minutes before fluffing with a fork. A half-cup of raw quinoa will yield one and a half cup cooked, so you can easily store the leftover in the fridge for next day’s lunch.

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