Possible Link Between Chronic Head Injuries and ALS Like Disease

USA Today ran an article on August 17, 2010 about research indicating the possible link between chronic head injuries suffered in athletics and a disease similar to ALS (Lou Gehrig's Disease). This new disease is called chronic traumatic encephalomyopathy (CTEM). To read this article in its entirety click here.

Blackberry Wine Sorbet

Ingredients:
3 cups Blackberry Wine*
1 cup Sugar
1/3 cup Fresh Lime Juice
1 cup Fresh Blackberries
1 cup Fresh Blueberries
1/2 cup Fresh Raspberries
2 Tbsp Sugar
2 Tbsp Blackberry Wine
1/2 tsp Lime Zest

Directions:

Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice; place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour). Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker; freeze according to manufacturer's instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container; cover and freeze at least 8 hours. Combine blackberries and next 5 ingredients; toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.

*Riesling or a dry rosé may be substituted.

www. southernliving.com

Southwest Shrimp Tacos

Ingredients:
10 to 12 (10-inch) Wooden Skewers
2 lbs Unpeeled, Large Raw Shrimp (21/25 count)
Vegetable Cooking Spray
2 Tbsp Hot Sauce
1 Tbsp Olive Oil
1 1/2 Tsp Ground Cumin
3/4 Tsp Salt
16 to 20 (8-inch) Soft Taco-Size Corn or Flour Tortillas
3 cups Shredded Cabbage
1 cup Grated Carrots
Lime Wedges

Directions:

Soak skewers in water 20 minutes. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

www.southernliving.com

Non-Dairy Peach Smoothie

Ingredients:
• 1/2 Frozen Peach
• 1/4 cup Soft Tofu
• 1 cup soy Milk
• 1 tsp Splenda
• 1 20-gram scoop Low-Carb Soy Powder

Directions:
Put all ingredients in the blender and mix until smooth.

Low Carb Strawberry Smoothie

Ingredients:
• 1 cup Frozen Strawberries
• 1/4 cup Soft Tofu
• 1 cup Milk
• 1 tsp Splenda
• 1 20-gram scoop Low-Carb Soy Powder

Directions:
Put all ingredients in the blender and mix until smooth.

Breakfast Protein Smoothie

Ingredients:

1 cup Skim Milk
1 to 2 scoops Vanilla Flavored Protein Powder
1 Tbsp Cocoa Powder
1 Banana (sliced)
1 Tbsp Natural Peanut Butter
3-4 drops Stevia Liquid (natural sweetener) if desired
4 or 5 ice cubes

Directions:
Combine all ingredients in a blender. Blend until smooth.

Banana Berry Protein Smoothie

Ingredients:
• 1 cup Berries (any mix)
• 1/2 Banana
• 1/2 Soy Milk (or any kind of milk)
• 1 scoop Protein Powder (or if you don't have protein power add 1 egg white)
• 3/4 cup Yogurt (your choice what kind)
• 1 cup ice

Directions:
Add all ingredients to the blender and blend until smooth.

Coffee Banana Soy Smoothie

Ingredients:
• 2 Bananas (frozen)
• 1 1/2 cups Vanilla Soy Milk
• 1 8oz cup Coffee Yogurt
• 1/4 tsp Cinnamon
• Dash Ground Nutmeg
• 2 or 3 ice cubes

Direction:
Cut bananas into chunks. Put all ingredients in the blender and mix until smooth.

Peanut Butter Banana Soy Smoothie

Ingredients:

1 cup Soy Milk (plain or vanilla)
1 Medium Banana (quartered)
1 Tbsp Peanut Butter
3 ice cubes

Directions:
Add all ingredients to the blender and blend until smooth.

Chocolate Banana Soy Smoothie

Ingredients:
1 cup Soy Milk (plain or vanilla)
1 Medium Banana (quartered)
2 Tbsp Chocolate Syrup
3 ice cubes

Directions:
Add all ingredients to the blender and blend until smooth.

Mocha Java Smoothie

Ingredients:

1 cup Vanilla Soymilk
1 1/2 cups Ice
1/3 cup Tofu (firm)
3/4 cup Bananas (sliced/frozen)
1/4 cup Chocolate Syrup
2 tps Instant Coffee

Directions:
In a blender, combine all ingredients. Blend until smooth.

Banana Coffee Smoothie

Ingredients:

2 Small Frozen Bananas
1 1/2 cups Low Fat Milk
1 (8oz.) container Low-Fat Coffee Yogurt
1/4 tsp Ground Cinnamon
Dash Nutmeg

Directions:
Combine frozen bananas, milk, yogurt, cinnamon, and nutmeg in a blender and blend till smooth.

Oatmeal Smoothie

Ingredients:

1 cup Apple Juice
1 Frozen Banana
3 heaping Tbsp Uncooked Oatmeal

3 Tbsp Maple Syrup

Directions:

Combine all ingredients in a blender and blend until smooth.

Sunny Start Smoothie

Ingredients:
1 cup Orange Juice
2 Bananas (cut)
2 Tbsp of Honey
1 Orange (peeled and cut)
1/4 cup Granola

Directions:
Combine all ingredients in a blender and blend until smooth.

Fruit Bran Smoothie

Ingredients:

2 cups Skim Milk
1/4 cup All Bran Cereal
1/4 tsp Cinnamon
1/2 tsp Vanilla
1 Medium Apple (sliced)

Directions:
Freeze 1 1/2 cups of the milk in a cube tray overnight. Put the bran, cinnamon, vanilla, and apple into a blender. Add the remaining 1/2 cup of milk. Blend for 20 seconds. Continue blending and slowly, one at a time; add of the frozen milk cubes.

Rigatoni with Eggplant and Sun Dried Tomato Pesto

Ingredients:
1 Medium Onion
2 Tbsp Extra Virgin Olive Oil
1 Medium Eggplant (about 1 pound)
6 oz Dried Rigatoni or Other Short Pasta (consider whole wheat)

1/3 recipe Dried Tomato Pesto (recipe follows or buy premade off the shelf)
1/4 tsp Freshly Ground Black Pepper
2 Tbsp Crumbled Chevre (goat cheese) or Feta Cheese (optional)
Fresh Italian parsley

Directions:
Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.

Homemade Sun Dried Tomato Pesto:

Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

http://www.bhg.com/