Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4
This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/1098-108X(199303)13:2%3C229::AID-EAT2260130211%3E3.0.CO;2-1/abstract
Despite only 3.2 percent of the population been vegetarian, approximately half of anorexia nervosa patients are vegetarian a practice that may also increase their risk for zinc deficiency.
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Recipe of the day
Oyster and Wild Mushroom Stew
|Food Mall: Oysters|
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.
Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.
Add the lemon juice, oysters, and tomatoes.
Spoon the stew into center of soup plate. Garnish with chives and tarragon.
|Oyster and Wild Mushroom Stew|