Many Americans still don’t get enough fruits, vegetables and other healthy foods. If money and time are concerns, your favorite drive-through donut and coffee place in the morning and the closest fast-food chain for dinner might seem to better fit your schedule and budget, even if you know these foods aren’t nutritious. You may feel it’s just too hard to get the suggested five or more servings of fruits and veggies every day, and maybe you’ve even given up trying. In either case, results of a large global study should encourage you to reboot your efforts to eat healthier. The study examined eating patterns of people across 18 countries and how fruits, vegetables and legumes (beans, dried peas and lentils) affected mortality and heart health. Results confirmed that eating these healthy foods lowers the risk for heart disease, heart attacks and early death. They also showed you can get such benefits with just three or four daily servings. Now, this isn’t to say that you should cut back if you’re getting more, but people who are getting little to none can aim to meet this more modest goal. The studies offered other surprising findings. One is that eating more fruits, seeds and beans can be as good for you as eating more vegetables — that’s good news for those who just can’t wrap their taste…  read on >

Although colonoscopy screens for cancer, it can also uncover a common condition called diverticulosis. This is when one or more pockets develop in the colon wall, often in the large bowel. These pockets occur over time, possibly from not getting enough fiber in your diet or eating too much red meat. They’re so common that about 50% of people have them by age 50, according to the American Gastroenterological Association. Problems can occur if a pocket gets infected, swollen and inflamed, which happens to about 5% of people with diverticulosis. This condition is called diverticulitis. “Attacks” of it can come with pain in the lower left abdomen, fever, chills and changes in stool. You may also experience nausea and vomiting. Treatment for diverticulitis often centers on a short-term low-fiber diet to quiet the digestive tract, and possibly antibiotics to get rid of the infection. Some people get repeated attacks. There’s also the possibility of developing a serious abscess in a pocket and needing surgery to remove the affected section of intestine if the damage is severe. But you can take steps to lower the risk for repeated attacks and complications. After — and only after — the infection clears, slowly reintroduce fiber to your diet by eating more whole grains; legumes including beans and lentils; vegetables; berries; fruits with edible skins; nuts and even popcorn.…  read on >

Are you craving a seafood bonanza but can’t get to the beach? Here’s how to make a clambake right in your own kitchen. Traditional clambakes serve up more than clams. This special one-pot meal typically includes other seafood, such as lobster and mussels, plus hearty sausage, potatoes and corn. This may look like a decadent meal, but the seafood is very low in calories while high in protein. Plus, the clams and mussels contain high amounts of the important nutrient vitamin B12. Stove-Top Clambake 2 tablespoons olive oil 1/2 pound chicken sausage, cut into 1-inch thick slices 2 large sweet onions, such as Vidalia, chopped 1/2 pound small potatoes, any variety 2 ears corn, cut in half 1 dozen littleneck clams, scrubbed 1 pound mussels, cleaned 2 lobster tails 1/2 teaspoon kosher salt 1/4 tablespoon freshly ground black pepper 1 cup dry white wine 1 cup unsalted vegetable or chicken broth Warm the oil in an 8-quart stockpot over medium heat. Add the sausage and cook 4 to 5 minutes until the slices start to brown. Scatter the onions on top and cook 4 to 5 minutes more until tender. Layer on the remaining ingredients, starting with the potatoes, then the corn, clams, mussels and lobster tails. Sprinkle with the salt and pepper. Pour in the wine and broth and cover. Increase the heat to…  read on >

Leeks may look like scallions grown out of control, but they can add subtle flavor to many dishes, from soup to sides. Leeks are part of the onion and garlic family and are a good source of nutrients, including antioxidants. But unlike their cousins, leeks aren’t usually eaten raw. The first step in any leek recipe is to properly clean them. Cut off and discard the very dark green tops or place them in your compost pile. Thinly slice the leeks and place them in a large bowl of cold water. Toss the slices thoroughly to loosen any dirt or sand that might be caught between the layers and then drain them. Dry the leeks before proceeding with this or any recipe, unless noted otherwise. Here’s how to make a rich leek and potato soup that’s perfect hot or cold. Leek and Potato Potage 3 tablespoons olive oil 4 leeks, trimmed, sliced and rinsed 1 teaspoon dried herbs, such as rosemary, thyme and oregano 1/2 teaspoon salt 1 pound baby potatoes, such as Red Bliss or Creamer, quartered 1 quart no-salt-added vegetable or chicken broth Freshly ground black pepper to taste 4 tablespoons chopped chives (optional) Place the oil in a large stockpot and warm over medium heat. Add the leeks, dried herbs and salt. Cook 4 to 5 minutes, stirring often until the leeks…  read on >