Archive for June, 2013

Butter for Baking

Friday, June 28th, 2013

A Luscious and Delicious Improvement to Butter for Baking

Replace butter with MELT® Organic for delicious baked treats

Rich & Creamy MELT Organic cooks, bakes and melts just like butter, but with half the saturated fat and fewer calories. Wherever you use butter for baking, use Rich & Creamy Melt Organic. Visit our Featured Recipes and Tips for easy ways to replace butter for baking with MELT.

Agree or Disagree? A.M.A. Classifies Obesity as a Disease

Wednesday, June 26th, 2013

The New York Times recently reported on the American Medical Association, the nation’s largest physician group, recently classifying obesity as a disease. The vote of the A.M.A. House of Delegates went against the conclusions of the association’s Council on Science and Public Health, which studied the issue over the last year.

Do you agree with the A.M.A.’s decision?

Obesity, particularly childhood obesity, is of great concern to us at Melt® Organic headquarters. We welcome opportunities that raise awareness of obesity so long as they emphasize the fundamental role diet plays in creating obesity and metabolic disorders.

Proponents of the A.M.A.s designation believe classifying obesity as a disease will:

  • Induce physicians to pay more attention to the condition and spur more insurers to pay for treatments;
  • Provide a new definition that helps in the fight against Type 2 diabetes and heart disease, which are linked to obesity;
  • Bring more attention to obesity as a nationwide problem;
  • Help improve reimbursement for obesity drugs, surgery and counseling;
  • Encourage physicians to take obesity more seriously and counsel their patients about it;
  • Reduce the stigma of obesity stemming from the widespread perception that it is simply the result of eating too much or exercising too little.

Opponents argue:

  • Obesity should not be considered a disease primarily because the measure typically used to define obesity, the body mass index, is simplistic and flawed.
  • Some people with a B.M.I. above the level that usually defines obesity are perfectly healthy while others below it can have dangerous levels of body fat and metabolic problems associated with obesity. Some people could be over-treated because their B.M.I. is above a line designating them as having a disease, even though they are healthy.
  • Because of existing limitations with using B.M.I. to diagnose obesity in clinical practice, it is unclear whether recognizing obesity as a disease, as opposed to a ‘condition’ or ‘disorder,’ will result in improved health outcomes.
  • No specific symptoms are associated with obesity; obesity is more a risk factor for other conditions than a disease in its own right. Proponents argue obesity fits some medical criteria of a disease, such as impairing body function and is a “multimetabolic and hormonal disease state” that leads to unfavorable outcomes like Type 2 diabetes and cardiovascular disease.
  • “Medicalizing” obesity by declaring it a disease would define one-third of Americans as being ill and could lead to more reliance on costly drugs and surgery rather than lifestyle and dietary changes. For example, two new obesity drugs – Qsymia from Vivus, and Belviq from Arena Pharmaceuticals and Eisai – entered the market in the last year. Qsymia has not sold well in part because of poor reimbursement and concerns that the drug can cause birth defects, which resulted in restrictions placed on distribution. Those restrictions are now being relaxed. Belviq went on sale only about a week ago, so it is too early to assess its performance in the marketplace.

Grilled Scallops with Apple Cider Melt® Blanc

Wednesday, June 19th, 2013

Apples and grilled scallops are a match made in heaven; these grilled scallops drizzled in Apple Cider Melt Organic Blanc sauce are not to be missed! Even better, you can bump this dish up a notch by grilling the scallops wrapped in prosciutto di parma. This recipe is adapted from The Carltun, Long Island, NY.

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Ingredients
5 diver sea scallops
Salt and pepper

For sauce:
1 cup apple juice
1 teaspoon apple cider vinegar
1 teaspoon heavy cream
1 tablespoon Melt® Organic

For apples:
1 apple, peeled, quartered, cored, sliced ¼” thickness
1 tablespoon Melt® Organic
1 teaspoon sugar

Coconut oil for the grill

Directions

  • Depending on the grill, preheat grill or grill pan to medium-high to high heat and brush with coconut oil.
  • Boil apple juice and cider vinegar and reduce by half. Remove from heat, add cream and 1 tablespoon Melt Organic.
  • Combine 1 tablespoon Melt Organic with 1 teaspoon sugar, and heat in skillet over low heat.
  • Add apple slices to skillet and cook over low-medium to medium heat until lightly brown. Remove from heat.
  • Season scallops with salt and pepper and grill for 3 minutes on each side. The goal is to grill the tops and bottoms of the scallops without overcooking them (thus making them rubbery).
  • Place the grilled scallops on top of the apple slices on a plate and pour the Apple Cider Melt Organic Blanc over the scallops and apples.
  • Garnish with a little parsley and enjoy!

Caramelized Fresh Figs with Sweet Cream

Friday, June 14th, 2013

Just like these caramelized, Honey Melt®-coated figs on the grill, the simplest dishes are often the best. Lightly grilling figs intensifies the sweetness and topped with crème fraîche, you will have a summer treat not to be missed. These grilled figs are also fabulous as part of a summer salad.

CaramelFigs

Ingredients

2 teaspoons Honey Melt, softened

8 large fresh figs, cut in half lengthwise

Coconut oil for the grill

¼ cup crème fraîche or make your own:

Add 1 to 2 tablespoons of buttermilk or yogurt per cup of heavy whipping cream at room temperature, cover lightly, and allow to culture for 12 to 48 hours in a warm room (70° to 80°F). For a thicker consistency, strain the crème fraîche through a tea towel or tight-weave cheesecloth. Place the finished crème fraîche in the refrigerator to chill. It will generally keep for up to one week.

½ teaspoon maple syrup or to taste

Preparation

  • Preheat a grill or grill pan to medium and brush with coconut oil.
  • Generously slather Honey Melt on cut sides of the figs.
  • Place figs, cut sides down, on grill rack, and grill for 1-3 minutes or until grill marks appear.
  • Remove from grill.
  • Combine crème fraîche and maple syrup to taste.
  • Spoon over the grilled Honey Melt figs and enjoy!

Grilled Prosciutto-Wrapped Shrimp with Melt® Organic-Pineapple Sauce

Friday, June 7th, 2013

These grilled prosciutto-wrapped shrimp drizzled with Melt® Organic pineapple sauce will be a favorite at your next barbeque. This recipe is adapted from Karen Dawson’s recipe found on the Food Network Magazine, and makes 12 servings.

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Ingredients:

For the Shrimp
½ cup chopped fresh pineapple
12 large shrimp, peeled and deveined
¼ cup extra-virgin olive oil
2 cloves garlic, crushed
½ teaspoon red pepper flakes
Kosher salt and freshly ground pepper
6 thin slices prosciutto di parma, halved lengthwise

Coconut oil for the grill

For the Sauce
½ cup Melt® Organic
¼ cup finely chopped fresh pineapple
Chopped fresh parsley for garnish

Directions:

For the marinade:

  • Puree ½ cup of fresh pineapple in a blender until smooth.
  • Marinate the peeled and deveined shrimp in a bowl with ¼ cup of the pureed pineapple, olive oil, garlic, red pepper flakes, salt and pepper mixed together.
  • Toss the shrimp in the marinade, cover and leave at room temperature for 20-30 minutes.
  • Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.

For the sauce:

  • Gently heat the Melt Organic on low heat until liquid.
  • Add the chopped pineapple and remove from heat.

For grilling:

  • Preheat a grill or grill pan to medium and brush with coconut oil.
  • Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.

To serve, spoon Melt Pineapple Sauce over each prosciutto-wrapped shrimp, taking care to include pineapple chunks with each one and garnish with parsley.

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