Cold brew coffee—made by steeping coffee grounds in cold water for typically an entire day—is just as healthy as regular coffee, according to nutrition expert Frank Hu of Harvard T.H. Chan School of Public Health.
The health benefits associated with coffee drinking—decreased risk of developing type 2 diabetes, heart disease, neurodegenerative disease, and dying prematurely—are the same for both cold brew coffee and regular coffee, said Hu, Fredrick John Stare Professor of Nutrition and chair of the Department of Nutrition at Harvard Chan School, in a July 28, 2017 Health.com article.
Cold brew may even be healthier than regular coffee, Hu said. Because it’s less acidic than regular, many people may find it tastier and thus have less need to mask the acidic taste with calorie-laden cream, milk, and sugar.
(original article Harvard SPH News)
This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!
- 1 ½ pounds Swiss chard (preferably rainbow or red)
- 1/4 cup pine nuts (2 ½ ounces)
- ¼ cup olive oil
- 1 medium onion, finely chopped
- ¼ cup golden raisins
- 1 cup water
- Tear chard leaves from stems, then coarsely chop stem and leaves separately.
- Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
- Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
- Season with salt and pepper. Serve sprinkled with pine nuts.