SECTION BThursday, April 4, 2019 FLAVOR Making the perfectly balanced salad I serve a large green salad with almost every meal, and this is the time of year I love most, thanks to all of the gorgeous fresh spring greens and vegetables. Since I have this salad thing down to a science, I thought share some tips with as to how to make amazing, balanced and beautiful salads for your lunches and dinners. Now, this might be news to you, but if you love your salads drenched in those bottled dress- ings, we need to stage an intervention. Go to the fridge, check those labels, and if there are words on there that you use in daily conversation, throw the bottles away. Pouring GMO-laden sauces on your salad benefit your body one little bit, and making your own dressings is easy and much more affordable.
So now that out of the way, talk about the four key components to the perfectly balanced salad, which are: lettuce, vegetables, protein and fat. Lettuce. I wrote a post a few days ago about spring greens. Your greens are what holds everything together. I care which one you choose, but I tend to use a variety of different greens like spinach, kale, arugula and frisee.
Go ahead and experiment, or just eat what you grow in your own garden. There are so many nutrients in salad greens. If you use spin- ach, you get a bowl full of iron and calcium. Endive is also full of these miner- als. Never mind the high amounts of vitamins A and be pumping into your body with green stuff.
Just remember: Lettuces are always found on the Dirty Dozen list, so buy organic. Vegetables. At this time of year, want to put lots of spring veggies in your salads. I love broccoli or radish sprouts and pea shoots on top of a garden salad for all of their great energizing en- zymes! I also love to use in season, so this time of year, I tend to use asparagus and radishes in my salads. The lettuce provides you with lots of fiber, but the veggies give you even more! Spring veggies also tend to be loaded with antioxidants.
help fill you up, too. And they add color if you use bright carrots and bell peppers. Protein. Put some lean protein into your salad, whether chicken breast (preferably organic), a boiled egg (free-range if possible), shrimp or some salmon (wild caught pacific, please). That protein will keep you feeling satisfied.
It will also go to work in your body building tissue and muscles. Very important. Fat. where I re- mind you again to not use DINNER DIVA Leanne Ely Maine lobster comes to Lake Placid By JERRY MEISENHEIMER Correspondent LAKE PLACID Unless you want to take a road trip to see the changing of the leaves in fall, an easier way to experience the seafood atmosphere that Maine is noted for. All you have to do is head to The Lazy Lobster Shanty that recently opened in Lake Placid.
Owners Peg Robinson and Dick Beaulieu have managed to recreate the taste and find along the Northeast Atlantic coastline. Robinson is from there and moved to Lake Placid just two months ago. She does all the cooking and man- ages the kitchen, while Beaulieu and his wife, Kinga, take care of the customers up front. They wanted to find just the right kind of location, and knew right away that the former home of Cow Pies restaurant was perfect for the feel of a lobster house in Maine. From the moment you pull into the parking lot, you begin to sense that going to be fun.
Then, once you go inside, convinced. The interior is homey and comfortable. The decorations set the mood to feast on Hottest Tails in which is the new slogan. It refers to the baked twin lobster tails that are the main on the menu. Of course, sea scal- lops, sheared shrimp, and wild caught fresh Atlantic Haddock are on that menu too.
Ask about their (half crab), served inside a traditional New England split-top roll with JERRY not on the menu, but you can ask about the (half lobster, half crab). JERRY Newly opened, The Lazy Lobster Shanty is located at 212 Country Road 621 East, just off U.S. 27, in Lake Placid. JERRY Dick Beaulieu and Peg Robinson are the owners of the Lobster Shanty in Lake Placid. LOBSTER 7B Glenda Jeans Country Kitchen opens in Lake Placid By JERRY MEISENHEIMER Correspondent LAKE PLACID A new eatery has opened in downtown Lake Placid.
Located at 204 N. Main Glenda Jeans serves breakfast and lunch. Owner Tonja Friend and husband, Andrew, have brought more than 26 years of restaurant experi- ence to town. When asked about the name of their new business, Tonja Friend explained that she named it in memory of her mother-in-law, Glenda Jeans. She said Glenda loved to teach people how to cook before she passed away.
A look at the breakfast menu will please anyone. omelets, eggs Benedict, biscuits and gravy, pancakes, waffles, plus French toast. A lot of old-fashioned are good and fill- ing. the real special hot coffee, all day, every day, for only 99 cents. You better come in early if you want the homemade cinnamon rolls.
If you wait until lunch time, have to be content with peach cobbler, banana cream pudding, fresh apple pie, and the other just-made desserts right out of the oven. The menu brags that the burgers are the best. Tonja Friend describes them as She uses an blend of fresh ground chuck. One burger is called Southern Belle. It comes with house-made pimento cheese and banana peppers.
You can even request a pretzel bun or a croissant bun for your burger. They have fresh salads as well, and a JERRY These smiling faces will greet you at the newly opened Glenda Jeans Country Kitchen, They are from left: Dora Nelson, Tonja Friend (owner), Carol Ruano, and Carol Johnson. BY ROMONA EDITOR Glenda Jeans is at 204 N. Main Ave, in downtown Lake Placid. open 8 a.m.
to 2 p.m, Tuesday through Sunday. For healthy eating: Variety is the name of the game! The human body is composed of trillions of cells charged with performing millions of complex biochemical activities every second of our lives. These activities cannot be accomplished with- out the hundreds of nutrients necessary to keep us healthy and fight disease. Even a deficiency in one nutrient can wreak havoc on our health and lead to serious diseases. Many of you know that a healthy diet consists of an abundance of fresh vegetables eaten raw or briefly cooked, whole grains, lentils, and beans, nuts, poultry, fish, and eggs, fruits eaten in moderation, glasses of water per day, and little or no red meat.
On the other hand, consuming health felons, namely sodas, sugar, artificial sweeteners and addi- tives, white flour, fried food, full-fat dairy, and snacking on junk food should be avoided. However, as you prepare meals and snacks, consciously use a wide range of ingredients from meal to meal and day to day to achieve maximum nutritional intake. For example: A raw fresh vegetable salad is one of the pillars of a wholesome cuisine, dense with vitamins, minerals, antioxidants, enzymes, and fiber. The basis of such a salad can be a bed of salad greens (Romaine let- tuce, spinach, arugula). On different days incorporate two or more of the follow- ing components into your salad: cucumber, grated carrot, sliced radishes, tomato, olives, bean sprouts, red or green onion, avocado, sunflower seeds, or crumbled feta cheese.
Salad dressings, made in two minutes in the salad bowl before adding the veggies, greatly boost a nutritional value and flavor. Make a basic vinaigrette dressing from extra virgin olive oil, wine vinegar or lemon juice, salt and pepper. For variety you MISSION NUTRITION Judy Buss DIVA 7B KITCHEN 7B VARIETY 7B.
