Motivational Musings
There’s a New Vegetable in Town
Born in Australia in 1999, now residing in California, she’s a hybrid – a cross between broccoli and Chinese kale – and her name is Broccolini*!
She’s sweet and her stalks slender (of course). She sports tiny, delicate buds reminiscent of broccoli florets. Should you nibble on her, you’d find her texture crunchy and her taste peppery. But when cooked, she becomes a milder and sweeter vegetable.
Broccolini comes in bunches. Every inch edible, she makes an attractive offering on a dinner plate. Best steamed, blanched, grilled or cut on an angle and tossed into a quick stir-fry, Broccolini can also be eaten raw - in salads or as part of your crudité.
She’s loaded with nutrients - vitamins A and C, iron and calcium - as well as a good amount of folate and potassium. And let’s not forget fiber. Finally, she's a warrior, as it is believed that she wards off cancer, cataracts, stroke, and osteoporosis!
To keep her fresh, clean Broccolini and place her in a refrigerator crisper. Set humidity control to high.
Blanch - Bring 2 cups of water to boil in a shallow pan. Add Broccolini. Let boil for 1 to 2 minutes. When she turns bright green, drain the water. Rinse immediately in cold water to stop the cooking process.
Steam - In a steamer, bring water to boil, add Broccolini. Steam until Broccolini is tender, yet still crisp.
Sauté with (one teaspoon) olive oil, garlic and crushed red pepper for a 'kick.' Makes a yummy accompaniment to chicken, seafood or meat.
Grill - Blanch first, drain. Brush with favorite seasoning and place on grill. Tip: Wrap in foil to prevent charring.
Stir Fry - A quick sauté over high heat in a wok.
*Broccolini, a name trademarked by Mann Packing in Salinas, Calif., is also known as "Baby Broccoli."
Righteous Recipe ~ Broccolini in Hot Pink Sauce for Two
Ingredients:
1/2 lb. broccolini
2 teaspoons olive oil
2 cloves of garlic, minced
1/4 teaspoon crushed red pepper
1/2 lb. canned plum tomatoes (without packing liquid)
1/2 teaspoon salt
1/4 cup chopped fresh basil
2 tablespoons fat-free heavy cream
One cup cooked pasta. Your choice of shape.
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Directions:
Chop the broccolini into one-inch lengths and steam; set aside.
Heat olive oil in wok.
Add garlic and red pepper.
When the garlic looks 'gold,' add tomatoes and salt. Mix the tomatoes in until they start to lose their shape. Add the basil and milk.
Let thicken for about one minute. Add broccolini and heat through.
Add to pasta and serve.
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Fruitful Contest - What character on a very popular 1990's sitcom said, "Newman, you wouldn't eat broccoli if it was deep fried in chocolate sauce."
The first to enlighten Our Lady wins an Our Lady of Weight Loss prize! (Sometimes people send in their answers within minutes - even seconds - of each other. Our Lady declares them all winners!)
Write Our Lady.
Special Mention: She's the Salt of the Earth queried, " Salty is one of only four tastes that the human tongue can distinguish. Name the other three tastes." JDW from DC brought to my attention that along with salty, bitter, sweet and sour, there is a newly discovered fifth taste called Umami. It has been suggested that the taste is triggered by compounds of some amino acids, such as glutamates or aspartates, especially the flavour-enhancing substance monosodium glutamate." THANKS, JDW from DC for truly enlighening Our Lady.
Last week's Fruitful query: Hazelnuts are sometimes called Filberts. Does anyone know why?
The answer: The most commonly accepted explanation is because hazelnuts mature on or around St. Philibert's Day, August 20. Other historians believe the term filbert derives from the German vollbart meaning full beard, a reference to the appearance of the husked shell
The winners are: Rachel B., NY, NY - Linda M., Anchorage, AK - Shari G., Staten Island, NY
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Chewing the Fat -
How you doin'? Write Our Lady.
Forgive me, for I have sinned.
I bought my son 4 packages of Marshmallow Peeps, those cute little chicks that are covered with sugar. You either love them or hate them. Unfortunately, I love them. My son can afford to eat them. I can't. I do buy them for him and I put them in his bedroom. Out of sight, out of mind. Yeah, right! I got into his Peeps this morning. I only had 4 (supposedly one serving) but I felt guilty afterward. Those last 20 lbs. are being very stubborn.
All is Forgiven * Move On.
Send your confession to info@ourladyofweightloss.com.
No Names - Strictly Anonymous
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Dear OLofWL, Hi, I lost 38 lbs. three years ago and have been maintaining my weight. I know that this has to be a lifestyle change but, there are days when I am ready to blow and I don't think I can go on one more day let alone the rest of my life! (Which I hope will be a long one!) Just needed to get that off my chest. Thanks for listening. ~ CD
Dear CD, Happy to listen. I have days like those as well. Write any time you like! Better to blow off some steam, whine, bitch and moan, than blow (it)! ~ OLofWL
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Dear OLofWL ~ I came across your article in Good Housekeeping, (the one with Julia Roberts on the cover), and I thought it was so original. You really inspired me to stay on my diet and get motivated! I am a yo-yo dieter, I lose weight, gain it back, lose it and then gain it back. This has been going on for about 15 years. I am now 30 pounds overweight (again-ugh!), and want to just get motivated to start exercising again, and stop eating when I'm bored. I work full-time at Lowe's, standing on my feet all day, and think that my "reward" is to sit at home and watch T.V., being that I'm standing all day. I recently started doing Pilates and am contemplating joining "Curves." I live in Charlotte, NC (am new here, only 5 months), and am still getting used to my new surroundings. I just want to like myself again, and to begin that, I have to like myself enough to improve myself, (physically, as well as mentally). Thanks for "listening." I'm sure you get tons of emails from all types of people. I just wanted to write to you. ~ Rhonda S.
Dear Rhoda S. ~ I'm so glad you wrote. I love getting mail! I think it's great that you are getting back into the groove. Permanently removing excess weight is a process and most people don't get it the first time around. I didn't! I must have lost and gained the same 50 pounds at least six times! Hang in there. You'll make it. And start loving yourself right now! You deserve love. ~ OLofWL
* * *
Special thanks to the folks at Catholic Church of the Good Shepherd, Cumming, Ga. for taping the Family Circle article to the church's refrigerator door!
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The KICK in the TUSH Club provides a weekly reminder in the form of an Art-KICK for those who wish to anchor themselves to their weight loss and/or health goals (or for those who need to satisfy their craving for a quirky kick). It's fun, fab and fat-free. Sign-up now (there's no charge). Click here! Our Lady. (Or send an email to: info@OurLadyofWeightLoss.com) and say, "YES! I need a KICK in the TUSH.
Volume II, KICK #11 ™©
Janice Taylor
www.OurLadyofWeightLoss.com™®
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Our Lady of Weight Loss has been recommended by:
The New York Daily News, The Arizona Republic Newspaper, SKIRT! Magazine,
Energy Express, Tribune Media Co., Herbs for Health, Good Housekeeping, First for Women,
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Disclaimer: This column is for information only and no part of its contents should be construed as medical advice, diagnosis, recommendation or endorsement by Our Lady of Weight Loss, Oy-Caramba, Ltd! or Ms. Taylor.
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