Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
October 16, 1997     Pahrump Mirror
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October 16, 1997

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Food, Health and Fitness ,al TM Radishes expand their repertoire Radishes are making inroads on menus at home and in restaurants. Roasted, stir-fried, skewered and grilled, they are adding their unique crunch and color to an ever-expanding repertoire of dishes. Even in salads, where they were once simply sliced and tossed, rad- ishes are showing up in new guises, often as the starring ingredient. Take for example. Warm Chicken and Radish Salad with Wilted Romaine (pictured). Here, radishes are sauteed, along with other vegetables such as sweet red and yellow bell peppers, and green onions. This gentle cooking gives the radishes a denser, more subtle flavor. The barely-cooked veggies are tossed with strips of cooked chicken and romaine lettuce. A ready- to-use, bottled red wine vinegar goes over top, add a little warm bread and you're ready to eat. In Tijuana Black Bean and Radish Salad, radishes are cut in large enough chunks so you can get their refreshing zing in every bite. In this simple salad that's alive with the flavors of Mexico, black beans, corn, green peas, red onion and a cilantro and salsa-spiked lime vinaigrette come together in a jumble of colors and textures. And they come together quickly--this hearty salad will make it to your table in no time at all. When shopping for radishes, look for those that are brightly colored with fresh green leaves, if the tops are still attached. A six-ounce bag will yield about one and one-half cups whole, halved, sliced, chopped, wedged or quartered radishes. Warm Chicken and Radish Salad with wilted Romaine 1 tablespoon vegetable oil 1 pound boned and skinned chicken breasts, cut into thin strips 1/2 teaspoon salt 2 cups mixed sliced sweet red and ydlow bell peppers 1 teaspoon minced garlic 1-1/2 cups (about six ounces) radishes, quartered 1/4 cup green onions (scallions) cut diagonally in 1- inch pieces 2 cups Romaine lettuce torn in bite-size pieces 1/2 cup bottled red wine vinaigrette In large skillet over medium-high heat, heat oil until hot. Add chicken; sprinkle with salt; cook and stir until browned on all sides, about five minutes. Transfer chicken to a plate; cover to keep warm. In the same skillet, cook and stir peppers and garlic until tender, about eight min- utes. Stir in radishes and green onions; cook until barely crisp-tender; about three minutes longer. Stir in lettuce and chicken; heat just until lettuce wilts slightly, about one minute. Remove from heat; toss with dressing. Serve immediately. Yield: four portions Tijuana Black Bean and Radish Salad 1 can (15 ounces) black beans, rinsed and drained 1-1/2 cups (about 6 ounces) radishes, quartered 1 cup thawed frozen corn 1 cup thawed frozen green peas 1/2 cup finely chopped red onion 2 tablespoons chopped cilantro I cup prepared salsa 3 tablespoons lime juice 2 tablespoons olive oil In a large bowl combine black beans, radishes, corn, peas, onion, cilantro, salsa, lime juice and olive oil. Let stand for 15 minutes to blend flavors. Serve over lettuce leaves, if desired. Yield: 4 -1/2 cup portions Exercising with arthritis "Let comfort be your guide" is the key to exercising with arthritis. Except when a joint is acutely inflamed, the benefits outweigh risks. To help: * Go easy - Start gradually and don't overdo it. Ifyou have severe pain, stop that particular exercise. Don't exercise tender, injured or badly inflamed joints. * Warm up first - Warm up muscles and joints with a heating pad or hot pack, with massage, or by gently walking in place for a few minutes. A warm bath or shower before you exercise may also help. Heat packs - applied for 20 minutes - should feel soothing, not hot (however, don't apply heat to an already inflamed joint). After exercise, apply cold to affected joints for 10 to 15 minutes: * Try different times ofday - Find the time of day you feel the least pain and stiffness. * Take an NSAID before exercise - If you're able to, taking aspirin or another nonsteroidal anti-inflammatory drug (NSAID), such as Advil, Nuprin, or Motrin, one hour before exercise may help limit swelling and reduce pain. * Avoid bouncing and high-impact exercise- Slow stretch- ing can increase a stiff joint's range of motion. But don't bounce as you stretch. Avoid jumping and stop-and-start exercises. If you're having a flare-up, exercise Other joints while wearing a splint on the painful joint. Courtesy of Mayo Clinic Health Letter Exercise and dise00zse If you're fit, you're less likely to he chronically ill, disabled or dependent on others later in life. Here's a look at how exercise impacts disease: * Coronary artery disease, high blood pressure - Being inactive approximately doubles your risk for coronary artery disease. In addition, people who exercise regularly can some- times reduce or even eliminate blood pressure medications. Exercise also reduces LDL (bad) cholesterol and triglyc- erides (fat), while increasing HDL (good) cholesterol. * Diabetes- People who exercise are less likely to develop Type II diabetes, also known as noninsulin-depandent diabe- tes mellitus, or adult-onset diabetes. A long-term condition- ing program may also significantly decrease your insulin dose. * Weight control - You can lose about five to 10 pounds a year merely by adding a one-mile daily walk to your life- style. * Cancer- Several studies show a decreasing risk of cancer with increasing activity. * Osteoporosis - Bone loss in older women and men can be slowed and possibly reversed with a combination of exercise and proper diet. * Arthritis - Pain and stiffness of arthritis may discourage you from activity, but usingjointsduring regular, appropriate exercise may actually reduce pain and risk of joint problems.