As such, products such as spreadable fats are touted to bring down the risk of circulatory diseases; pea soup with St.John’s wort (Hypericum perforatum) is trumpeted as “lifting the consumer’s mood”; while chewing gum with phosphatidyserin (PS) is praised for it’s chemical compound’s reputed ability to strengthen the brain’s power of concentration.

Functional foods claimed to deliver that certain extra benefit to human health can, in fact, be found in practically all varieties food.

Acting as a pioneer, Nestle broke the ground for the first functional foods market segment several years ago, with it’s pro biotic LC1 yogurt brand winning significant market share in just a short time.

On a worldwide basis, the functional foods market holds impressive growth potential. It’s volume is estimated at approximately 5 to 10 per cent of what the total global nutrients and foodstuffs market. At present, milk products still represent the vast majority of foodstuffs promising “fitness, health and well-being”. However, there are signals from other product groups that they are set to claim their share of this already established market place.

The meat category, having embraced the general trend towards healthy foods, is seeing more and more companies, putting out dietetic or calorie-reduced meat products, including those specifically targeted at senior citizens, which is a constantly growing segment in many countries population.

A great number of these products stress the use of iodized salt, pro biotic cultures in uncooked sausage varieties, or Omega-3 fatty acids

Ever since the Intermediate food industry exhibition held in Dusseldorf germany, last year, ransoms-based preparations have been showing up and more often in the meat industry’s overall range of products. Botanically speaking, ransoms (also known as ramps, wild leek, or wild garlic) is a sprig herb and, as “wild garlic” meats, hams and bratwurst-style fried sausages

Not that these are bad, another fact is absorbed a measure of their wisdom, but in the end, it is the sense of deprivation that dooms so many diets.

Bam! The calorie commando punches out their nostrums: “If it doesn’t taste good, no one will eat it, if it isn’t easy, no one will stick to it, get rid of bad fat that’s all calories, use fat that’s good for you. No crisco, manteca, margarine or shortening, but dairy butter- I’ll use it for pie crust. It has it’s place. Just enough for flavor, not for cooking.
For omelets, I use three seconds of spray on a non-stick pan, seven calories per second.

Cut just 100 calories out of your diet per day and in one year you’ll also lose 10 pounds

I could make a kids eat any vegetable with a special techniques I use to cook okra, what you need are just a little changes. It’s all very much a question of portion control.

Now that she is immune to temptation. As a girl, she moved to the states from the Dominican Republic, and has Hispanic relatives here who still sit him down and feed him the delicious if decidedly non dietetic old fashioned way

For Mango Preserve:
1 medium mango peeled and diced
½ cup of granulated sugar
1 tablespoon unsalted butter
3 tablespoons of brandy
½ cup of hot water
½ lb toasted sliced almonds

For Rice:
In a large mixing bowl pour the rice and cold water. Let it sit over night or 6 hours minimum refrigerated. In a medium pot pour LACTAID Whole Milk, rice, orange zest, granulated sugar and cinnamon stick and cook it for 1 hour over medium heat or until the rice is soft. Use a wooden spoon to stir occasionally.

For Mango Preserve:
In a small pot pour the mango, granulated sugar and unsalted butter. Cook for 2 minutes over medium heat. Add brandy and cook at medium heat for an additional 5 minutes. Add hot water and continue cooking at low heat for an additional 8 minutes. Remove from the stove and place ingredients into an electrical mixer until smooth.

To Serve:
Pour rice mixture into a 10 oz. martini glass. Drizzle each serving with the mango preserve and toasted sliced almonds.

Cut off the top of the tomatoes and scoop out the flesh. Remove the seeds and chop the pulp to equal one cup. Set aside. Place the tomatoes upside down to drain the excess liquid. Place the rest of the ingredients, except the paprika, in a bowl. Add the chopped tomato. Mix well. Spoon the mixture into the tomatoes. Sprinkle tops with paprika. (If you are not going to serve the tomatoes immediately, do not fill the tomatoes, but refrigerate the filling and the tomatoes upside down separately until ready to serve).

Makes 4 serves.

Nutritional Breakdown
Protein: 38.6%
Carbohydrate: 23.4%; Fat: 38.0%

Totals Per Serving
Calories: 117
Protein: 11.6g
Carbohydrate: 7.0g
Fat: 5.1g
Cholesterol: 27g
Sodium: 68mg

In large pot, heat the olive oil and sauté the onion, garlic and green pepper until tender-crisp. Add the diced tomatoes, tomato sauce, pinto beans and chili powder. Simmer uncovered 40-45 minutes or until beans are tender, stirring frequently while cooking. Add the soy crumbles and cook about five more minutes or until heated through. Serve in individual bowls with a dollop of sour cream and sliced scallions.

Makes 10 servings.

Nutritional Breakdown
Protein: 25.2%
Carbohydrate: 59.2%; Fat: 15.6%

Totals Per Serving
Calories: 169
Protein: 10.5g
Carbohydrate: 24.7g
Fat: 2.9g
Cholesterol: 3mg
Sodium: 787mg

Preheat oven to 350 degrees. Coat a 3-4 quart casserole with olive oil cooking spray. Place the noodles in a large bowl. Add the rest of the ingredients. Toss to mix. Pour mixture into the prepared casserole. Bake covered for 30 minutes. Remove the cover and bake 15 more minutes.

Makes 8 servings.

Nutritional Breakdown
Protein: 26.3%
Carbohydrate: 47.7%; Fat: 26.0%

Totals Per Serving
Calories: 239
Protein: 16.1g
Carbohydrate: 29.2g
Fat: 7.1g
Cholesterol: 17g
Sodium: 271mg

For Tamales:
3 cups fresh or frozen corn
¾ cup lard, butter or shortening
2 ½ cups masa harina
2 ½ cups warm chicken broth
Dash or two of Bijol for color
Olive oil for frying
1 large onion, chopped fine
1 green pepper, chopped fine
5 cloves garlic, minced
3 ounces tomato paste
½ cup warm water
½ cup red wine
Juice of one large lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
14 corn husks soaked in hot water
14 pieces of string

Place meat in large saucepan. Add water to barely cover meat. Add cloves, vinegar. Bring to a boil; reduce heat and simmer uncovered until water has boiled away. Fry pork in fat until brown. Remove meat, trim excess fat and shred. Grind corn in food processor with fat until coarse, then blend in chicken broth and masa harina. Add dash of Bijol. Fry onions and green peppers in olive oil at medium heat, stir occasionally, until onions are soft. Add minced garlic and fry for 2-3 minutes. Do not drain oil. Mix tomato paste in water. Add paste and wine to vegetables. Simmer for 10 minutes. Places pork, vegetables and ground corn mixture in large cooking pot. Add lemon juice and blend. Add salt and pepper and stir. Cook on low heat, stir until thick.

To Make Tamales:
Overlap two husk and lay flat. Put some corn mixture in center of cornhusks. Fold husks, first the short way, then the long way. Tie with string. Place tamales upright in large pot with two inches of water. Bring to a boil. Reduce heat and simmer about 90 minutes. Be sure that pot does not run dry. Serve.

Vinaigrette:
Juice of 1 lemon & 1 orange
1 tablespoon diced piquillo peppers roasted & peeled
1 teaspoon ground dry oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
1 tablespoon chopped shallots
2 oz sherry vinegar
½ cup reserved poaching liquid
½ teaspoon fresh ground pepper
1 teaspoon salt
1 cup extra virgin olive oil

Poaching Liquid:
6 qts water
3 bay leaves
5 peppercorns
1 lemon
2 tablespoons salt

Combine and simmer for 30 minutes before poaching shellfish. Poach shellfish separately starting with shrimp, then scallops, mussels and calamari. Poach until done but still tender, approximately 3-5 minutes. DO NOT OVER COOK! Allow poached shellfish to cool and toss with vinaigrette. Serve chilled with fresh tomato and good-quality olives.

Preheat the oven to 375 degrees. Line a large baking pan with aluminum foil. Place the first six ingredients in a bowl. Mix well. Beat together the egg whites and the buttermilk in another bowl. Place the cornflakes and sesame seeds in a third bowl. Mix. Dip the chicken one piece at a time into the flour mixture, then into buttermilk mixture, then into the cornflakes and sesame seed mixture, coating evenly. Place the chicken pieces in the baking pan. Bake 50-60 minutes or until the chicken is golden.

Makes 4 servings.

Nutritional Breakdown
Protein: 29.2%
Carbohydrate: 31.0%; Fat: 39.9%

Totals Per Serving
Calories: 515
Protein: 36.8g
Carbohydrate: 39g
Fat: 22.3g
Cholesterol: 91mg
Sodium: 740mg

Buffet Menu
Grilled Marinated Shrimp or Beef Kabobs
Rice Primavera or Pesto Rice with sliced black olives
Salad, mixed greens dressed with extra virgin olive oil and red wine vinegar
Basket of bread and sesame bread sticks
Chocolate Strawberry Sweets

My Valentine Favorite
Broiled or grilled salmon or tuna with teriyaki marinate
Bok Choy with shredded carrot and sesame seeds
Steamed rice with a drizzle of olive oil or a tab of butter for flavor and to avoid sticking
Vanilla ice cream topped with a fortune cookie (either homemade or purchased)