Sutter Delta - Index

Sutter Delta - spring2008magazine - Index

You can eat all the fat-free food you want and not
gain weight.
FACT: Fat-free does not mean calorie-free. Foods that are
fat-free or low-fat typically have fewer calories than foods
that aren’t fat-reduced. However, it’s still important to limit
your portions of these foods so that you don’t consume too
many calories.
Detox diets are a great way to cleanse the body and
lose weight.
FACT: The premise behind a detox diet is to cleanse harmful
substances from the body by eliminating many foods.
Generally, these diets consist of drinking liquid concoctions
or eating only raw fruits and vegetables. Often people use
laxatives to cleanse the colon. Many people lose weight
with these methods because they literally starve their body
of calories. The problem is that these diets also deprive
people of important nutrients. There are several negative
side effects of detox diets, including headaches from calorie
deprivation; imbalances in potassium, sodium and blood
sugar; and a lack of important vitamins and minerals. In
healthy individuals, the liver naturally gets rid of toxins, so
such a diet is unnecessary.
Vagt’s Linguine with Leeks,
Radicchio and Walnut Pesto
Prep: 30 minutes, makes two servings
Ingredients
8 oz. whole wheat linguine (or any whole wheat pasta you
have on hand)
4 tbsp. extra virgin olive oil, divided
4 cups thinly sliced leeks (including some dark parts)
Trim the bottoms and cut in half lengthwise. Then rinse
under cold running water, to remove any dirt.
½ cup packed fresh Italian parsley
¼ cup grated Parmesan cheese, plus shaved Parmesan
for garnish
¼ cup toasted walnut pieces, plus additional for garnish
2 tsp. fresh lemon juice
2 cups thinly sliced radicchio (a red, leafy vegetable)
Directions
Cook pasta in large pot of boiling salted water. Heat 1 table-
spoon of oil in a nonstick skillet over medium-high heat. Add
leeks; season with salt and pepper. Cover and cook until
tender and beginning to brown, or about 10 minutes. Puree
parsley, Parmesan, walnuts, lemon juice and 3 tablespoons
of oil until coarse. Season with salt and pepper. Drain pasta,
reserving 1 cup of cooking liquid. Add pasta, pesto and
radicchio to leeks. Toss, adding cooking liquid by table-
spoons if dry. Garnish with walnuts and shaved Parmesan.
Per Serving
Calories 250, Fiber 12 g, Cholesterol 8 mg, Carbohydrate
29 g, Sodium 225 mg, Saturated fat 2 g, Trans fat 0 g
Sutter Delta Medical Center www.sutterdelta.org 11