WHITBY FREE PRESS, WEDNESDAY, JANUARY 13 1988, PAGE 15 Good eating can prevent dry skin It's likely that chapped skin was "discovered" the very first winter that man walked upright on the earth. Since then, people have developed ways of soothing and softening skin ravaged by the 'elements. When ýryness, wrinkles and cracks appear, moisturizers containing Vitamin E and/or Aloe Vera (a healing plant extract) often provide relief quickly. Oil-based products applied to the hands and face before exposùre to cold, dry air create a protective barrier. But a lot of dry skin problems can be treated successfully from the inside. Drinking lots of water prevents dehydration of cerlls, and is a simple way to combat winter dryness. Vitamin A is avalable in green and yellow vegetables, which may be less abundant in our winter diets, and it has been found that Vitamin A supplementation con- tributes to softer, more resilient skin. While we try to eat right during winter months, many of our foods are suffering from the same lack of sunshine as we are. It makes us cranky and reduces the nutrient value in many of our foods. For example, milk, unless "fortified", contains less Vitamin A in winter than it does in the . summer months when cows are eating green, live grasses, instead of hay. Our mothers were on the right track when they gave us fish liver oil on cold winter mornings. It replaces some of the missing nutrients and helps contribute to the skin's natural oils, from within. Harvey Day writps, in the "Encyclopedia of Natural health and healing" "The skin is not merely a convenient bag that keeps flesh and bones in shape and prevents blood from escaping. Green or red, smooth or crinkled, there's a cabbage variety to suit the need. Robust flavored green cabbage, the most common Ontario cabbage variety, is light green in color, with smooth leaves. Nutty flavored red cabbage is similar in texture to green, with red to deep purple leaves. Look for crisp, unblemished leaves and a head that is firm and heavy for its size. Once at home, store unwashed in a perforated plastic bag in refrigerafor crisper for up to two weeks. Preparation Tips • To hold the cabbage leaves together when cutting, leave outer 1/4 of the core intact. • To keep red cabbage's bright color, add lemon juice or vinegar when cooking and use stainless steel pots and utensils. • To separate leaves easily, remove core, cover cabbage with boiling water, let stand 10 minutes,, remove leaves that have softened and repeat untl all have separated. • To maintain a mild cabbage taste and tender-crisp texture, do ndt overcook. , Cabbage develops a stronger flavor and texture the longer it.cooks. FOOD. for UIOUG .~t VEGGIES Ontarians face several culinary challenges during the lengthy winter months - the selection of fresh foods is limited, good nutrition is more. important than ever, and imagination is required to keep meals from becoming as dreary as the weather. Fortunately, there is an endless variety of inexpensive, interesting and nutritious dishes to be made with winter vege- tables and a little creativity. Winter vegetables are ready to step in whenever needed. Onions simmered in a comforting soup will watd off any cold weather, cabbages shredded in a winter salad will add crisp freshness to your meal and carrots blended into a smooth vegetable pate will help you entertain in style. Cr rcots Ontario carrots are available year round. Look for those without tops and enclosed in protective, moisture-retaining plastic bags. Removing carrot tops is beneficial, as the tops take water from the carrot root, causing wilting and toughness. When buying carrots look for • Microwaving, sir-frying or steaming are ideal quick cooking methods for cabbage. When boiling cabbage, cook in a small amount of water for a minimum amount of time. * One small head of cabbage yields five cups shredded. Nutrition Red and green cabbages have essentially the same nutrients. Both are low in calories, sodium, and fat and are an excellent source of vitamin C. Each cup of shredded raw cabbage has 1.5 g of dietary fiber. Cabbage and Peanut Casserole is a tasty meatless dish. Chop cabbage coarsely to make 4 cuops (1 1) and put into buttered 1-quart (1 LO casserole dish. Add 1 cup (250 ml) peanuts. Make 1 cup (250 ml) white sauce, seasoned with pepper and celery salt; pour over all. Cover and bake at 350 degrees F (180 degrees C) for 40 minutes. Remove from oven, sprinkle with grated cheddar cheese * and buttered bread crumbs. Bake uncôvered until cheese is melted and crumbs are golden. those with a firm, smooth texture and a bright orange color. Avoid oversized carrots which may have a tough, woody core. Green 'shoulders' are an indication of bitter flavor. Thin rootlets sprouting from the skin are a sign of age. - Once at home, bagged carrots can go directly from shopping bag to refrigerator crisper. Store away from apples as they may cause a bitter flavor in carrots. Use within two to three weeks. Preparation tips • Scrub carrots with a stiff brush or scrape with a knife instead of peeling to save nutrients close to the skin. • Create 'new' dishes by varying the shape of carrots: julienned, diced, and sliced into rounds or ovals. • Refrigerate wilted carrots in ice water before serving raw, to revive the crunch. • Puree overcooked carrots into soups and gratins. * A pound (454 g) of carrots usually yields 2-1/2 cups (625 ml) dic, d or shredded. Nutrition Carrots are low in calories, about 30 per medium carrot. They're an excellent source of vitamin A and contain 2.2 grams of dietary fiber each. Carrot and Cranberry jam, is easy, quick and delicious on toast or served as a condiment. in a preserving kettle, combine 6 cups (1.5 L) diced carrots, 4 cups (1 LO fresh or frozen cranberries and 5 cups (1.25 1) sugar. Cook, stirring frequently, for 20 minutes or until mixture reaches thickness desired. Remove from heat, pour into sterilized jars and seal. m 1g li-I 16 4j.le a-v ;oL~. ~jOLW~ iDL.. lo L. c'l ML. eo.a MMShK I5'ML. ýuà w 1C&.se0JP eytkw <i4rk-aute&lwkemv3 c~rîic~rm~ The most popular Ontario onion is the dry yellowseed or cooking onion, usually packaged in mesh bags. They, can be purchased almost year round. When selecting onions, choose firm round ones with shiny, crackly skins. The neck ends should be tightly closed and completely dry. Avoid soft, wet onions with woody centers and green discolored bulbs. To store onions, leave them in the original mesh bags - which allow air to circulate - and keep in a cool, dry, dark, well-ventilated place. Do not store near potatoes. Use within one month. Preparation Tips • Tears can be minimized when chopping onions by peeling onions under running water or parboiling foi' one to two minutes before peeling. • Chopping and dicing halved onions is made easier by not cutting through the root end. * Keep onions whole during boiling by cutting a 1/4-inch (0.5 cm) "X" in the stem end. • Long, slow cooking methods enhance the sweet taste of onions. Onions are cooked when they are limp and transparent. • A one-pound (454 g) bag of onions yields 2 to 2-1/2 cups (500-625 ml) chopped. Nutrition When onions are eaten in large quantities, such as French onion soup, they contribute a substantial amount of dietary fiber and some vitamin C to the diet. Crisply Fried Onions are a tasty snack and also make a good garnish for noodles and salads. Fry thin rings of onion in vegetable oil. until brown, then pat* with paper towel. once cooled, they are very crisp. use same day or store in sealed jar for a few days. Quick Onion Relish is an ideal accompaniment to any East Indian meal. Finaly chop 1 onion; combine with 1 tsp (5 ml) salt, 1 tbsp (15 ml) lemon juice and ap-nch each of paprika and cayenne pepper.. Set aside 30 minutes or more to let flavors blend before eating. Ae JANUARY SALE JANUARY SALE JANUARY SALE 25 % OFF ALL STOCK (food prices not included) The 7tchen Cupboard 356 Brock St. South Whitby 666-1600 a P'f èj-#- ' . 9 044' tel mqqqm bb,