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Did you know that there are some vegetables that only grow at night? These vegetables are called nightshade vegetables and include: peppers (including chilies), eggplant, tomatoes, and potatoes. You may be seeing a lot of these vegetables at your local farmer’s market these days. While nightshade vegetables are delicious, if eaten in large quantities they may cause some inflammation in the body. Nightshade vegetables are not recommended for people suffering from arthritis or any type of joint pain. This is because they contain alkaloids which deplete the body of essential minerals, especially calcium. For this reason, in traditional cuisines, nightshade vegetables are often paired with some type of dairy product, to rebalance the body’s calcium stores. Some typical dishes are: insalata caprese (tomatoes and mozzarella), eggplant moussaka, vichyssoise soup.

“It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard —Quotes

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In the hot days of summer, make sure you stay hydrated by drinking plenty of water. Did you know that if you don't get enough water, you may experience poor digestion, skin breakouts, headaches, bad breath, fatigue and brain fog? The adult body is made up of 60% water so it is crucial to maintain the body's water balance by drinking 6-8 glasses of water per day, and more if you are sweating or losing a lot of fluids. Getting enough water helps keep your skin clear, and your organs perform their functions, especially your liver and kidneys which are the organs that help filter wastes from your body.

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I am the mother of four daughters and a Certified Health Counselor, as well as a passionate advocate of organic and local food and a healthy lifestyle. I decided to become a health counselor to fulfill my passion of working with children and parents to improve their health and family life. Learn more about me at healthytiffin.net/about.html

Call to action: Want more information? Visit www.healthytiffin.net for recipes, resources, events, and to learn about our individual and group programs. Click here now!
In this issue:

Recipes

Vichyssoise (Serves 6):

  • 1 lb. leeks, sliced
  • 1 onion, sliced
  • 1 lb. potatoes, sliced and soaked in cold water
  • 2 Tbsp. butter
  • 4 cups chicken stock
  • 2 Tbsp. milk
  • 1 ½ cups heavy cream
  • Medium bunch of chives, sliced
  • Salt and pepper
  1. Melt the butter in the large pot, add the onions, leeks, salt and pepper, and cook, stirring occasionally, until soft but not brown, 7–10 minutes.
  2. Drain the potato slices in the colander and then immediately transfer them to the large pot.
  3. Add the stock, and bring to a boil. Cover and simmer, stirring occasionally, until the potatoes are very tender when pierced with the tip of the small knife, about 30 minutes. Let soup cool.
  4. Puree the soup until smooth, in 2 or 3 batches if necessary, in the blender.
  5. Return the soup to the pot and stir in the milk and heavy cream. Bring the soup just to a simmer, then take from the heat.
  6. Season soup and chill thoroughly. Garnish with chives.

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