Newsletter

April 2013

"Spring is a heart full of hope and a shoe full of rain" -- Unknown

To Your Health!

Debi

"Dementia Will Take Toll on Health Care Spending"--The cost of dementia care in the United States is currently estimated to be as high as $215billion per year, and can be expected to double by 2040, according to a study in the current issue of the New England Journal of Medicine.

"Medical Errors That Can Kill You"--You have a higher chance of dying from a medical error in a hospital than from complications of a chronic disease, pneumonia, or being in a high-impact accident. Know how can you advocate for yourself to avoid medical errors that could kill you.

April Calendar

April 1st - 7th is National Public Health Week (Video).

April 1st - 7th is Testicular Cancer Awareness Week.

Irritable Bowel Syndrome (IBS) Awareness Month

National Autism Awareness Month

National Donate Life Month

National Parkinson's Awareness Month

Stress Awareness Month

Recipe of the Month

White Bean, Asparagus, and Mushroom Cassoulet (Serves 4) from Cooking Light

5 cups water
3 cups (2-inch slices) asparagus--about 1 lb.
2Tbsp. extra-virgin olive oil, divided
3 cups sliced chanterelle or oyster mushrooms--about 10 ounces
1 /3 cup finely chopped shallots
6 garlic cloves, minced
1/4 cup dry white wine
1 1/2 cups organic vegetable broth
1/2 tsp. dried marjoram or dried oregano
2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
1/4 tsp. freshly ground black pepper
2 ounces French bread, cut into 1-inch cubes
1 Tbsp. butter, cut into small pieces
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.

Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.

Preheat broiler.

Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden.

Nutritional Information

  • Calories: 328
  • Fat: 14.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1g
  • Protein: 15.7g
  • Carbohydrate: 36.3g
  • Fiber: 8.8g
  • Cholesterol: 16mg
  • Iron: 5.7mg
  • Sodium: 530mg
  • Calcium: 198mg