health speaker in New Jersey

All posts tagged health speaker in New Jersey

Healthy Pasta Alternatives at William E. Dermody Library, Carlstadt, New Jersey

Published April 7, 2016 by Maryanne

SAM_9882Cold sesame noodles made with Dreamfields pasta

Last night I had a blast presenting my lecture “Healthy Pasta Alternatives” at the William E. Dermody Library (http://carlstadt.bccls.org/) in Carlstadt, New Jersey.

We had a great turn out, including my sister!

The next “Healthy Pasta Alternatives” lecture will be presented Saturday, April 16, 2016, 1 p.m. at the Fairfield Library, Fairfield, New Jersey. To sign up, call 973-227-3575. The lecture is free, but you must call to sign up.

SAM_9885Maryanne Christiano-Mistretta, former lead market editor DiningOut

SAM_9873

Here is the synopsis for “Healthy Pasta Alternatives”

Pasta: A Healthy Staple Food

Pasta, a typical dish of unleavened dough of a durum wheat flour, has been a traditional Italian staple, dated back to 1154 in Sicily.

It can be presented in a variety of shapes and made with flour from cereals or grains, and eggs. It’s a simple dish that can be served hot or cold, varying in taste, color and texture.

Discover how pasta evolved and changed over time – from a small simple item to an elaborate culinary dish.

Learn about the nutritional value of pasta, which contains complex carbohydrates, essential nutrients such as iron, vitamin B and folic acid. And depending on the flour, may also be a good source of protein.

Gather information about healthy pasta options such as: brown rice noodles, soy noodles, seaweed noodles, buck wheat noodles, squash pasta, and more!

This presentation will include a cold pasta salad made with one of the healthy noodle alternatives.

For cost and availability, contact Maryanne Christiano-Mistretta at: maryannechristiano@gmail.com

Maryanne Christiano-Mistretta is the former editor of New Jersey Health & Fitness and former lead market editor of DiningOut (Bergen/Hudson County edition).

Arugula, Mushroom & Walnut Salad

Published January 6, 2016 by Maryanne

SAM_9463Arugula, Mushroom & Walnut Salad

Not too long ago I treated myself to the Lydia Lunch cookbook, “The Need to Feed.”

In Lydia Lunch fashion, she offers deep and sometimes dark commentary for each chapter. Her side notes that accompany the recipes are witty and sassy. This book has something for everyone: vegan, vegetarian, paleo, decadent, smoothies, and juices.

I just made the Arugula, Mushroom & Walnut Salad dish for me and my husband. It was fabulous! My husband who often doesn’t finish his salads, cleaned his plate!

Here is Lydia’s recipe, along with my slight alters. ENJOY!

Serves 2

Large bunch of fresh argular

Handful of cremini mushrooms

1/2 cup walnut pieces

Salad Dressing

1 glove of garlic, crushed and minced

1/2 teaspoon Dijon mustard

1 tablespoon lemon juice, or to taste (Note: I used half a lemon!)

1 tablespoon balsamic vinegar (Note: A little more for me here, too!)

1/2 teaspoon of honey or to taste (Note: I used buckwheat honey, which was incredible!)

1/2 cup extra-virgin olive oil (Note: cold-pressed!)

Salt and freshly ground black pepper

Crumbled goat cheese or shaved Parmesan cheese (optional), for serving (Note: I went with finely chopped raw milk Parmesan)

NOTE: I simplified the directions because her original words were hilarious, and I don’t want to reprint without permission.

Wash the arugula and pat it dry. Clean and slice the mushrooms. Toast the walnut pieces lightly in dry pan over low heat until fragrant. Remove from the pan to a plate to cool. Combine the arugula, mushrooms, and walnuts in a large bowl.

Whisk the garlic, mustard, lemon juice, vinegar, honey, and oil.

Drizzle over salad. Add salt, pepper, and optional cheese. Toss.

Maryanne Christiano-Mistretta is a public speaker and offers lectures on healthy living to libraries and senior groups. Contact at: maryannechristiano@gmail.com for rates and availability.