What about Wine?

In moderation and as part of an overall healthy diet, the short answer is yes!
Because of its alcohol content and non-alcoholic phytochemicals (naturally occurring plant compounds), wine has been shown to reduce the risk of heart disease and certain cancers and slow the progression of neurological degenerative disorders like Alzheimer’s and Parkinson’s diseases. However, if you drink more than what’s recommended, your health benefits are lost and your health risks go up.
For men, no more than two 5-ounce glasses of red or white wine, 12 ounces of regular beer or 1 1/2 ounces of 80-proof distilled spirit per day is considered safe and effective; for women, no more than one drink of the same amount per day.
The health benefits of wine
o The primary cardiovascular benefits from red and white wine, hard liquor and beer is
that moderate amounts can raise your good cholesterol (HDL cholesterol) and thin your blood.
o Non-alcoholic phytochemicals in wine, such as flavanoids and resveratrol, act as antioxidants and prevent molecules known as “free radicals” from causing cellular damage in the body.
o Resveratrol has been shown to prevent blood clotting and plaque formation in arteries by altering lipid profiles and plasma viscosity.
o Red wine provides much more resveratrol compared to white. That’s because the longer the skin is kept on the grape during the wine-making process, the greater the concentration of resveratrol in the wine. Wines made in cooler climates have greater amounts of resveratrol too. Thus, red wines from cool climates have the most resveratrol.
The negative side of wine
Certain medical conditions may be worsened by the consumption of wine, so it’s vital you seek the advice of your personal physician.

But because there does seem to be some health benefits to drinking wine, I have started a Food and Wine Tasting 101 Class. The first class meets on Thursday, April 30 at 6:30. Registration is required, call the store to register at 402-467-5505. Cost is $20.00. We will feature 5 wines and have perfectly paired appetizers like Skewed Greek Salad, Smoked Gouda and Mushrooms, Cheese-stuffed Dates and Dark Chocolate Truffles.

This information provided to you by your Lincoln Hy-Vee dietitians.
It is not intended as medical advice.
Please consult a medical professional for individual advice

Move over White, go with Whole Grains!

April 1st was also National Whole Grain Sampling Day. Actually health experts advise everyone—men and women, young and old – to make grains a part of their daily diet, and that it’s important to make at least half the grains “whole grains.” I made a super Southwestern-style Stuffed Pepper with Qunioa and Turkey. The Hy-Vee Select Roasted Salsa Verde Sauce was very popular, we actually sold out. Lemon juice, onions,spices and garlic infused into grill-roasted peppers is sure to please. Hope you get to try it sometimes. Here is more on whole grain goodness.

But what IS a whole grain? And why does it matter?

Whole grains include grains like wheat corn, rice, oats, barley, quinoa, sorghum, spelt, rye – when these foods are eaten in their “whole” form. You probably already eat whole grains – popcorn in the theater, Cheerios for you toddler, or a bowl of hot oatmeal.

You know fruits and vegetables contain disease-fighting phytochemicals and antioxidants but are a much better source of key nutrients. Whole grains contain antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron, and fiber. Look for the whole grain seal.

Try some of the newest grains with Hy-Vee’s Select brand and other familiar brands:

 Hy-Vee Select Ruby Wild Rice Blend
 Hy-Vee Select Lentil Blend
 Hy-Vee Select Kansas Medley
 Hy-Vee Select Black Pearl Medley

 Hy-Vee Select Golden Jewel Blend
 Hy-Vee Select Jasmine Blend
 Hy-Vee Select Sunrise Blend with Quinoa Flakes
 Ancient Harvest Quinoa

Ronzoni Whole Wheat Pasta
 Success Brown Rice
 Go Free Cookies
 Go Way Better Chips—Sweet Chili

The Kansas Medley is a multi-grain blend of white rice, wheat berries, and wild rice. One way to prepare it is in a pilaf with cranberries, butternut or acorn squash and pecans.

The Ruby Wild Blend is a blend of wild grain brown rice, sprouted brown rice, sprouted red rice, Colusa red rice and wild rice. Sprouted grains are used because they are more easily absorbed by the body.

Sprouted grains may also be less allergenic to those with grain protein sensitivities and more readily digested with lysine, an essential amino acid.
Studies document a wide range of health benefits for different sprouted grains. Here are just a few:
• Sprouted brown rice fights diabetes (Journal of Nutritional Science and Vitaminology, April 2008; 54(2): 163-8)
• Sprouted buckwheat protects against fatty liver disease (Phytotherapy Research, July 2009; 23(7):993-8.)
• Cardiovascular risk reduced by sprouted brown rice (Annals of Nutrition and Metabolism, 2007; 51(6):519-26. Epub 2007 Dec. 20.)

Ruby Wild Mandarin Bowl
Yield: 4 (1 ½ cup) servings

All You Need:
2 ½ cups lightly salted water or stock (chicken or vegetable)
8 oz. Hy-Vee Select Ruby Wild Blend
6 oz. cooked diced chicken (Hy-Vee strips)
1 ½ cups steamed, chilled broccoli florets
1 ½ cups drained mandarin orange segments
¼ cup Hy-Vee select light Lemon Ginger Sesame Vinaigrette
Cashews, as needed

All You Do:
1. On the stovetop, bring the water or stock to a boil. Add Ruby Wild Blend. Simmer, covered, for 35 minutes. Remove from heat and chill.
2. Add the chicken, broccoli, orange segments, and dressing. Mix well.
Nutritional Information: 358 calories; 8.6 g fat; 1.2 g saturated fat; 26 mg cholesterol; 220 mg sodium; 58 g carbohydrates, 5.5 g fiber, 16 g sugar, 17 g protein; 9% Iron; 23% Vitamin C

Becky’s Southwest Stuffed Bell Peppers with Quinoa and Turkey

Yield: 8 servings
All You Need:
1 pound Honeysuckle White Ground Turkey
1 cup Ancient Harvest Quinoa, red or white
2 cups water
1 tsp oregano
½ tsp garlic powder, or two garlic clove, minced
½ cup Hy-Vee grated cheddar cheese
8 oz. Hy-Vee Select Roasted salsa verde or favorite
¼ tsp Salt for Life (TM) and pepper
4 red or green bell peppers, cut in half, seeds removed

All You Do:
1. In a skillet, add ground turkey and cook until 165 degrees or clear juices and no pink.
2. Add chopped onion, oregano, garlic, pepper, salt and ground pepper.
3. In a saucepan add quinoa and water. Follow package directions. Simmer for 12-15 minutes until small circles form on quinoa. Add to ground turkey mixture with salsa.
4. Cut peppers in half. Fill each pepper with meat and quinoa mixture. Place in baking dish and place in oven at 350 degrees for 30 minutes.
5. Garnish with cheddar cheese and return to oven to melt cheese. Cook 5 minutes.
Nutritional Information: 268 calories; 6.7 g fat; 1.7 g saturated fat; 53 mg cholesterol;

Dietitian’s Pick of the Month is Hy-Vee Select Frozen Herbs

5 reasons to cook with herbs:
1. Heart-healthy
2. Ready-to-use convenience
3. Provide much needed antioxidants
4. Very versatile. Use to flavor soups, stews, sauces, stir-fries or your favorite recipe.
5.Four flavorful options: basil, cilantro, garlic and parsley

Basil is great with tomato and mozzarella cheese.
Garlic adds aromatic flavor to Mexican foods, Mediterranean foods and many others.
Parsley is fresh and mild, add to lemon and garlic for a seafood scampi.

Italian Herb Vinaigrette
serves 12 (2 tablespoons each)
Source: Adapted from seriouseats.com

All you need:
1/4 cup Hy-Vee Select frozen chopped parsley, and basil (Freezer)
1/4 tsp dried oregano
2 medium cloves of garlic, roughtly chopped
1/4 cup Hy-Vee Select red wine vinegar
1 1/2 tsp Hy-Vee honey
3/4 cup Hy-Vee Select extra virgin olive oil
Salt and pepper to taste
All you do:
1 Combine parsley, basil, oregano,garlic,vinegar and honey in food processor or blender. Process to form a paste.
2. With the machine running, drizzle the olive oil or form an emulsion.
3. Season to taste with salt and pepper. Use immediately or store refrigerated in a sealed container up to 5 days.
Nutrition facts per serving. 125 calories, 13. 5 g fat, 2 g. saturated fat, 50 mg. sodium, 1 g carbohydrate, .5 g sugar.