Eggplant

Contributed by Donna Hargrove, D.O., Nutrition Editor   If you are like most home gardeners in Florida, right now you have a lot of select produce coming in from your garden; eggplant, more eggplant and okra. I posted this article last summer but like to remind folks that eggplant can be used in so many…

Principles of the Mediterranean Diet

Following the principles of the Mediterranean Diet has shown to prevent or reduce the risks of heart disease, stroke, diabetes and obesity. The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine — among other components characterizing the traditional cooking style…

Olive Oil

This article courtesy of Donna Hargrove, D.O., FACOG, Nutritional Editor Nutrition Factoids: Olive oil is a complex compound made up of fatty acids, vitamins, microscopic bits of olive and other water soluble components. Its primary fatty acids are oleic and linoleic acid. Oleic acid is monounsaturated and makes up approximately 55-85% of olive oil. Linoleic…

Olive Oil – Rosselli Del Turco

Introduction by Chef Bren Ankrum –Culinary Editor A few years ago my wife, Donna, and I had the pleasure of visiting Italy, specifically the Chianti area of Tuscany near Florence or Firenze as it is called in Italian. We stayed in a wonderful two story house situated at the edge of a family vineyard. We…

Garbanzo Beans (Chick Peas)

Nutrition Factoids Garbanzo beans are a legume known mostly for their concentrated source of protein and fiber – 12.5 grams of fiber per cup – 50% of the daily recommended amount.  The majority of the fiber is insoluble, remaining undigested until it reaches the colon, where it is broken down into short chain fatty acids…