Newsletter

February 2013

"February is Heart Health Month"

Stay Healthy. Live a good life.

Much of heart disease is preventable. Smoking is the most important preventable cause of premature death in the United States. Research studies have shown that obesity is one of the risk factors that can be changed in order to help decrease your risk of having a stroke. Chronic stress may cause an increase in heart rate, and blood pressure may damage the artery walls, leading to heart disease.

In the last ten years, more than 627,000 women's lives have been saved, and 330 fewer women are dying per day. Women have become more aware of their greatest health risk. When Go Red For Women began, only 13 percent of women identified heart disease as their No. 1 killer; now 54 percent of women know that heart disease is the leading killer of women.

Heart disease still causes one in three women's deaths in the U.S. With the right information, education and care, heart disease in women can be treated, prevented, and even ended. To learn more about National Wear Red Day and the Go Red For Women movement, visit www.GoRedforWomen.org.

A few simple habits will put you on the road to a heart-healthy lifestyle.

Quit Smoking

Eat Well

Reduce Stress

Lose weight

Stay Active

Know Your Heart Score

To Your Health!

Debi

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"A guide to health insurance exchanges" by Julie Appleby for Seattle/LocalHealthGuide.

"Beautify your yard while getting in shape" is a Seattle Times Health article by Dean Fosdick about gardening as a way to stay fit.

"ObamaCare's Health-Insurance Sticker Shock" by Merrill Mattews and Mark E. Litow.

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February 2013 is:

Congenital Heart Defect Awareness Week, February 7th throuth 14th

Eating Disorder Awareness Week, February 24th through March 4th

Low Vision Awareness Month

National Donor Day, February 14th

National Wear Red Day, February 1st

 

Recipe of the Month

Clam Linguine

This dish is easy to make. It's another winter favorite in my home. The dried chili pepper gives this dish just the right amount of spice to give a little zip to the broth.

½ cup extra virgin oil, plus 1Tbsp.
1 tsp. dried chili pepper
1 large sweet onion, finely chopped
4 garlic cloves, minced
½ cup fresh basil leaves, chopped
(or 1 Tbsp. dried)
1 Tbsp. dried oregano
Dash of salt and pepper-to taste
½ cup white wine
2 Tbsp. butter
3 dozen clams, scrubbed
½ cup bottled clam juice
1 lb. linguine
Grated Romano or Parmesan Cheese

Place scrubbed clams in a bowl of cold water to cover.

In a large, deep stainless steel sauté skillet, add ½ cup olive oil and heat on low. Add the dried chili pepper, onion, and garlic. Cook slowly for about 15 minutes on low-medium heat or until onions are limp and golden.

Bring a large pot of salted water to boil for pasta. Add 1 Tbsp. of olive oil. Cook Linguine until al dente--about 6 to 7 minutes.

Add the basil, oregano, salt, pepper, wine, and clam juice to the skillet with the onions. Simmer until the liquid has reduced a bit. Add the cleaned clams (drained) and 1 Tbsp. of the remaining butter.

Cover with a tight fitting lid, and turn heat to low until clams open.

Drain pasta, and transfer to a warm bowl. Toss with 1 Tbsp. of butter.

Add clams and broth mixture.

Sprinkle generously with grated cheese, and serve.

Enjoy!

Clams are a good source of complete protein, meaning they provide all nine essential amino acids that your body cannot. A 3 oz. serving of steamed clams provides 21.7g of protein, and has 57mg of cholesterol.

Steamed clams also provide zinc, a mineral that promotes immune function, and is essential for energy metabolism. Clams are also rich in iron and vitamin B12. Steamed clams have a small amount of fat, most of which is heart-healthy, polyunsaturated fat.