As 2012 comes to a close and an exciting New Year lies ahead of us, we would like to take this time to thank our incredible customers around the world for their interest and support in joining the Saladmaster vision for a healthy future.
We at Saladmaster wish you and yours all the best of success and happiness, and a future that is healthy and bright. Let us all continue on our path of healthy eating and cooking - and make 2013 the best year yet!
Tracy and Tiana Klimczak, two of our most inspiring Life Changers, run Quality Health Systems in Mesa, AZ. They have been Authorized Saladmaster Dealers since 2005, have won numerous awards, and have achieved the rank of Master Dealer. According to the Klimczaks, what makes them so successful is their willingness, indeed their passion, for sharing the Saladmaster lifestyle and opportunity with others. “We try to reach as many people who come into our lives – for a reason, a season or a lifetime. We don’t want to go to bed any night without having helped someone.”
As part of their ongoing mission to change as many lives as possible, Quality Health Systems participates in a community health and wellness initiative called Healthy U TV. Healthy U TV and its sponsors promote health and fitness in the Phoenix and Tucson, AZ areas. As a proud sponsor, Quality Health Systems is giving back to the community as a portion of all sponsorships help fund the Shape Up US program in Arizona schools. In the latest video, Tracy and Tiana introduce their office and give us a glimpse inside what makes them so successful. Here the Klimczaks describe each department and the team member that makes it work.
Twice monthly, Quality Health Systems holds cooking schools for their customers to share the latest in healthy food preparation and nutrition. Their cooking demonstrations and lessons are a showcase of both the Saladmaster spirit of success and the Klimczak passion for changing lives. In their beautiful kitchen, Tiana and Tracy truly share the dream of health and success showing their audience how easy it really is for their dreams to become reality. A schedule of Quality Health System’s cooking classes can be found on their website and in the cooking class section of this website.
One of the unique features of Quality Health Systems’ facilities is the special room devoted to kids. Tracy and Tiana know that health and wellness encompasses more than just nutritious eating. Their commitment to family is no better demonstrated than the room they have provided for the children of consultants and guests. Here, kids can play or study while their parents are busy learning the business or participating in a Quality Health Systems event.
“Be the change you want to see in the world” reads a motto on a bracelet that Tiana Klimczak wears. First spoken by Mahatma Gandhi, this advice has become a mission that the Klimczaks live by and fulfill daily as they continue to change lives in Arizona and throughout the Saladmaster Family.
To learn more about Saladmaster and Healthy Solutions 316 Ti Cookware, visit www.saladmaster.com.
By Ivy Ho, Authorized Saladmaster Dealer
Welcome to the final installment of our holiday cooking series. In this segment, we give you a handy leftover recipe idea to help you finish off some of those leftovers from your great holiday feast. Today’s recipe, Turkey Pot Pie with Sweet Potato Biscuits is a tasty and healthy way to clean out that fridge.
Turkey Pot Pie with Sweet Potato Biscuits is a recipe in two parts. First you’ll want to make your sweet potato biscuit dough; a full list of ingredients and instructions can be found here. Once your dough is ready and your biscuits are cut out, you can set them aside while you prepare the pot pie.
Making your turkey pot pie is extremely quick and easy. You are probably already well-versed on cutting fresh vegetables with your Saladmaster Machine, but did you know that you can also shred cooked meats as well? For instance, take about 12 ounces of your leftover turkey breast and shred it with the Saladmaster Machine using the Number 3 Cone into the Saladmaster 11” Large Skillet. Shredding your turkey will be easier if the piece of breast meat is whole and unsliced. For meat that is already sliced, using a knife may be easier. You can also subsitute other meats, for instance, ham, chicken, beef, pork, etc., depending on what you have left over from your particular holiday meal. Do not be afraid to experiment!
Next, add your favorite veggies, whether they are leftovers from your holiday meal, or as in the video a new bag of frozen mixed vegetables. Of course, you can always throw in fresh, raw vegetables as well. Then, add one can of reduced sodium cream of chicken soup and one can of reduced sodium cream of mushroom soup, stir it all together, and place your biscuits on top.
Now your pot pie is ready to cook; simply cover and place on medium heat. Once the Vapo-Valve™ clicks steadily, turn heat to low. The total cooking time is about 20 minutes. Because we cooked the turkey pot pie covered on the stove-top, the biscuits will come out steamed. Therefore, if you would like to brown them, simply place them in the oven at 375°F/190°C for 5 - 10 minutes.
One of the great conveniences of Saladmaster is that you can serve your meals right out of the pan. There is no need to transfer your pot pie after it is done cooking. You can merely take it off the stove, set the pan on a trivet and serve. You now have a delicious turkey pot pie, but with half the fat and 1/3 less sodium than the frozen equivalent that you can buy at the store!
For more information about Saladmaster 316Ti Stainless Steel Cookware, please visit www.saladmaster.com.
By Ivy Ho, Authorized Saladmaster Dealer
Part 3 of our holiday cooking series focuses on an easy, delicious holiday treat: Apple Pear Turnovers. This simple recipe takes literally 30 minutes from start to finish, and is a low-fat alternative to the traditional pies and cookies for those looking to minimize their holiday weight gain. In our video, we also show you how easy it is to combine your cooking duties to simultaneously cook up some healthy baby food.
Preparation for these turnovers could not be easier! Simply use your Saladmaster Machine with the Number 1 Cone to shred your apple and pear. Peeling your fruit is optional and for adults we do not recommend peeling because the peel contains important nutrition. However, in this video because we are also preparing baby food, we removed the peel. It is recommended you remove peels for babies up to 1 year old because peels can be difficult for babies to chew and digest. It is also advisable to remove peels for little ones, especially if you do not buy organic so as to minimize pesticide exposure. Pesticide residue may be harmful and is difficult to wash off, particularly in apples.
Instead of sugar, we used agave nectar as a sweetener because it is easier for the body to process than sugar and safer for diabetics. As with all sweeteners, agave nectar should also be used in moderation. If you have only whole pecans, use the Number 1 Cone again to chop them into your mixture. Finally, our pastry consists of ready-made low-fat crescent dough that you can simply unroll, fill and roll up into crescents.
For the Apple Pear Turnovers, we used the oven and the Saladmaster 12” Chef's Gourmet Skillet. When you bake, instead of using shortening or oil spray, you can use parchment paper on the bottom of your pan. The turnovers will not stick to the paper and the paper will not stick to the pan. Preheat your oven to 375°F/191°C while preparing the mixture, and when your turnovers are ready, bake them for 15 minutes.
See the full recipe for a list of ingredients and instructions.
TIPS
Because your Saladmaster 316Ti stainless steel cookware is also your bake ware, you can use any of your pans. If you do not have the 12” Chef's Gourmet Skillet available, taking into consideration size and baking needs. For this recipe, we recommend using the 11" Large Skillet or 10" Chef's Gourmet Skillet as alternative sizes.
By Ivy Ho, Authorized Saladmaster Dealer
In Part 2 of our holiday cooking series, we show you a handy cooking method made possible by the unique design of Saladmaster 316Ti waterless cookware. Stack cooking is a way of cooking that allows you to use the energy from one pan or burner to cook in multiple pans by stacking one on top of another. In the same way that Saladmaster efficiently conducts heat to your food in the pan, it also conducts that same heat to another pan when stacked, allowing you to use the same energy to cook two or more dishes at once.
Cooking Instructions
Today, we show you a fast way to cook potatoes and green beans using the stack cooking method. Cooking your holiday recipes this way not only saves energy, it is also very, very easy to do. Start by pouring 1-inch of water into your Saladmaster 316Ti 3 Qt. Roaster, cover, and on your stove, turn heat to medium. The water will heat while you chop your potatoes. Place your chopped potatoes into the 3 Qt. inset and then pour in your bag of frozen French-cut green beans.
Place the inset into your 3 Qt. Roaster, cover, and wait for the Vapo-Valve™ to click. As soon as your pan starts to click, remove it from the burner and place it on top of the turkey. The flat bottom of the wok used to cover your turkey breast acts as a base upon which to set your 3 Qt. Roaster. The heat from the wok will transfer continuously to the 3 Qt. and cook your veggies.
See the full recipe for a list of ingredients.
TIPS
You can stack cook in Saladmaster 316Ti waterless cookware with a wide variety of configurations based on your specific recipe and cooking needs. Here are some examples of stack cooking configurations:
By Ivy Ho, Authorized Saladmaster Dealer
The holidays are fast approaching, and so what better time for some ideas for dinner to help save you time in the kitchen while cooking up a delicious holiday feast! This is the first of a five-part series of videos designed to give you some simple recipes and tips that will help you in the kitchen as well as show you some ways to use your Saladmaster 316Ti Cookware that you may not have thought of.
This week’s video shows you how to cook a turkey breast in your Saladmaster 316Ti Electric Skillet. In the coming weeks, we will also be showing you an example of stack cooking, creating a delicious potato and green bean salad, and baking up some scrumptious turnovers, as well as giving simple recipes for leftovers. But first, let’s get to the main event – that turkey breast.
I chose a turkey breast because it cooks a bit faster and it is a perfect fit for the electric skillet. Although this is a Saladmaster Electric Skillet recipe, this same technique will also work for a whole turkey, but you may need a bigger roaster – the 10 Qt. or 16 Qt. Step 2 below is optional, but will help your turkey breast cook faster.
Cooking Instructions
See the full recipe for a list of ingredients as well as instructions for making gravy.
TIPS
That’s it! It’s so easy and the best part is you don’t need to watch or baste your turkey. Thanks for watching and join us next week when we show another fantastic and simple recipe: Potato and Green Bean Salad with stack cooking!
For more information about Saladmaster 316Ti Stainless Steel Cookware, please visit www.saladmaster.com.
In the newly released issue of Saladmaster's magazine, we look back over the past several months, look forward to the New Year and remember various celebrations around the world. We look at the food that brings together families and friends to honor special occasions and gather around the dining table.
Featured recipes that are characteristic to certain celebrations include: Indonesian Ketupat (or rice cakes) during Idul Fitri, Sancocho Panameño during Panama Carnival, Pancakes on Pancake Day in Britain, and Ribbe during Christmas in Norway.
All around the world, people are looking to Saladmaster as a business opportunity and headed for a career with many opportunities for growth. This magazine features stories of success from four Authorized Dealers that reached Master Dealer level in 2011. The following excerpts are taken from each of their stories.
Saladmaster is at the forefront of family gatherings and celebrations globally with a tradition that has been going strong for over 65 years. International Authorized Dealers are helping families enjoy their cultural cuisines, cooked in their healthy cookware, and sticking true to the company's mission to change lives. When preparing any culinary delight, whether for a small gathering or for one of the many special occasions around the world, prepare healthy meals. Because a healthy life is also something worthy of celebrating.
Ask your Authorized Saladmaster Dealer for more information on Saladmaster's quarterly magazine.
By Kathy Smith, fitness expert, author and TV personality
When it comes to diet, most of us have already gotten the message loud and clear: sugar is bad. But not as many of us realize just how serious a threat sugar can pose to our health and well-being. Let's take a closer look at this possibly deadly white powder:
So now for the good news. You can shake the sugar habit and here's how:
So step off the blood sugar roller coaster, and step into a healthier – and yes, sweeter – way of life.
For more information about Saladmaster and Healthy Solutions 316 Ti Cookware, please visit www.saladmaster.com.
In early September, Stanford University published a study concluding that organically grown foods were no more nutritious than conventionally grown foods. The study’s conclusions were based on the examination of many other studies measuring the level of various nutrients in foods, both plant and animal, grown using organic methods or conventional farming methods, the latter type of farming including the use of pesticides, genetically modified seed, and antibiotics. Many people concerned with eating healthy were compelled to re-examine what is healthy food, as many believed that the reason to buy organic lay primarily in the nutritional value.
Notwithstanding the controversy surrounding the study’s conclusions, for the many that focus on eating healthy, there are some very compelling reasons to buy organic other than the level of nutrition found in the food:
1. Pesticides. Organically grown foods have up to 30% less pesticide residue than the average produce in your local supermarket. Although it is claimed by the pesticide makers and USDA that the pesticides used today are in amounts safe for consumption, there is evidence that these chemicals, in fact, build up in the body, with the health consequences as yet clinically undetermined. Furthermore, the chemicals linger in the soil affecting the food supply for years as is evidenced by the recent report on the arsenic levels in US-grown rice.
2. Anti-biotics. More and more evidence is emerging that anti-biotics used in animals are contributing to the growing number of “superbugs”, bacteria resistant or immune to antibiotics. Although these same bacteria can be found in organically raised meats and poultry -- and meat should always be cooked to temperatures that reduce the risk of infection by these bacteria -- the antibiotics can be passed to people through the meats, exacerbating the problem already faced in the healthcare industry due to overuse of anti-biotic medicine.
3. Benefits to the Environment. Organic farming has been shown in studies to produce agricultural lands with greater soil biodiversity than in those habitats found in lands farmed with pesticides. Although crop yields are lower in organic farms, the increased biodiversity helps to keep the soil more fertile from season to season.
4. Benefits to Farmers. Organic farming, while producing foods for health, also provides benefits to the farmers themselves by limiting exposures to the very pesticides and chemicals that we consumers also wish avoid. This is even more important for the farmers as the exposures they face are significantly higher than those of consumers.
Whatever food you choose to buy, it is up to you as a consumer to make the healthy eating choices that are best for your family. And whatever those choices may be, you can be sure that the food and nutrition in what you buy will be preserved by cooking in Saladmaster® 316Ti Cookware. Our unique cooking technology allows you to cook on low-to-medium heat thus assuring that you won’t be cooking the nutrition out of your food.
Sources:
Mestel, Rosie. “Organic Food – Better for You Or Not? A Study Takes A Look”. The Los Angeles Times. 3 September 2012. www.latimes.com.
Maeder, Paul et al. “Soil Fertility and Biodiversity in Organic Farming”. Science. 31 May 2002. Vol 296, pp. 1694-97. www.sciencemag.org.
“Arsenic in Your Food: Our Findings Show A Real Need for Federal Standards for This Toxin”. Consumer Reports Magazine. November 2012. www.consumerreports.org.
By Janet Potts, RD, LD
Who hasn’t misplaced their keys or forgotten what they were going to say? These temporary memory glitches are normal. Stress and fatigue can certainly play a role. But so can healthy eating.
Unlike our muscles, the brain cannot store glucose to produce energy. The brain constantly draws on glucose in the fluid surrounding our brain cells. Regularly eaten healthy meals with carbohydrates (found in grains, fruits, vegetables, beans) are the best fuel source. These foods also provide other nutrients essential for brain function—B vitamins, vitamins C and E, iron and zinc.
When it comes to maintaining a sharp mental focus, breakfast is particularly important. After 8 to 12 hours without food, the brain needs to be refueled. Studies have repeatedly shown that people who skip breakfast often feel more tired, irritable and restless in the morning. However, breakfast eaters have better attitudes toward work, are more productive and have better ability to do tasks requiring memory.
A “Mediterranean” diet may also improve cognitive function. Researchers have found that this style of healthy eating, which emphasizes fruits, vegetables and olive oil and little red meat, may be associated with a reduced risk for Alzheimer’s disease.
There is some evidence that specific healthy foods may benefit brain function. Strawberries, blueberries, dried plums and fatty fish such as salmon are all foods that may help short-term memory. One study found that healthy eating adults who consume three servings of vegetables a day (especially green, leafy vegetables) maintain mental ability 40% longer than those who eat less than one serving. Turmeric, a component of curry, is also being studied as a potent compound that may help prevent Alzheimer’s disease. Of particular interest to researchers is that in India, where curry is a commonly consumed spice, Alzheimer’s disease is not common.
It is important to keep in mind that cardiovascular risk factors (high blood pressure, high cholesterol and obesity) are also associated with cognitive decline. People who have diabetes are at greater risk for Alzheimer’s disease. Working to reduce your risk of cardiovascular diseases and diabetes through healthy eating may help you maintain cognitive function.
Stay sharp mentally with these lifestyle changes:
References:
For more healthy eating ideas, visit Recipes.Saladmaster.com.