When you’d like more information about a topic related to nutrition, where do you begin?
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This week I’ve been wrapping up my latest class; one focusing on research.
A few of the topics? How important it is to stay current with research findings. We’ve also become familiar with several famous research studies, learned to discern for ourselves the quality and validity of published materials, and written more than a few papers along the way
Truth be told, I’ve had to dust off many cobwebs from my college days. Especially when it came to citations and bibliographies(!)
Searching through my list of bookmarks this morning, I realized that over the past year, as I’ve been researching various topics, I’ve collected a number of really great resources
Thought it might be fun to share a few
Certainly, there are online libraries to use as resources, but I’ll challenge you a bit. When was the last time you felt the magic that happens when you’re lost amongst the rows, sitting with a good book? It’s really pretty great
Start at your local library. With the regional lending library system and interlibrary loans, you’ll have access to all of the books libraries own.
There are also state and regional medical libraries that will have not only a physical building but an online presence as well. (Fees for online medical libraries vary, but most are $175-$200 annually)
If you’re lucky enough to live in a town with a college that provides degrees in a health profession, find out what you’re able to access simply by being a resident of that state
Open Access Journals & Textbooks
There is an incredible number of journals and textbooks that you can access online; all of which are free(!)
Google Scholar – A database of free full-text articles that aren’t always available from other sources
BioMedCentral – A database of hundreds of open access journals, many of which are medical, genetic, or scientific
Medscape – A wealth of articles from medical and public health journals
Primary Research Sites
Cochrane Library – Will often have good review articles on specific nutrients and herbs
Kirk Hamilton’s Clinical Pearls Research Database -An extensive library of research and information on nutrition, with high-caliber information by the particular health issue
VitaSearch -Expert interview and summaries of clinical nutrition research. They also publish a weekly newsletter
Secondary Research Sites
Weston A Price Foundation – Based on the concepts of traditional foods and sustainable agriculture. The site offers a wide variety of articles, recipes, and information
World’s Healthiest Foods – Database of articles on the nutrient composition and benefits of thousands of foods, also contains recipes. The articles are based on science and research and include references
(to be continued .. Part II can be found .. here)
In keeping with the author’s theme, the flavors of both Arab and Jewish dishes are again merged into something truly wonderful. Roasted cauliflower and hazelnuts, combined with the fresh pop of pomegranate seeds, bring sweet and sour, as well as crunch.
To top it off, the combination of spices, sherry vinegar, and maple syrup complement each other beautifully, creating layers of flavor that are both light and elegant.
This salad one truly one to remember.
ps: This is Part I in a short series about resources for health and nutrition information. Part II can be found .. here
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~ Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi
Roasted Cauliflower Salad with Hazelnuts and Pomegranate Seeds
- 1 head cauliflower, broken into small florets
- 5 Tbsp olive oil
- 1 large celery stalk, cut on an angle into¼" slices
- 5 Tbsp hazelnuts, with skins
- ⅓ cup flat leaf parsley leaves, chopped
- ⅓ cup pomegranate seeds
- 1 Tbsp sherry vinegar
- 2 tsp maple syrup
- generous ¼ tsp ground cinnamon
- generous ¼ tsp ground allspice
- salt and freshly ground black pepper
- Preheat oven to 425° F
- Mix the cauliflower with 3 tablespoons of the olive oil, ½ tsp salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
- Decrease the oven temperature to 325° F. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
- Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly.
- Serve at room temperature.