Martha Stewart Living Magazine: Healthy Advice

The October issue of Martha Stewart Living magazine includes transcripts of questions from her radio show (on Sirius Satellite Radio channel 112, visit marthastewart.com/radio for showtimes). I found one of these Q&As contained a particularly interesting and helpful piece of advice.

When asked for suggestions on how to improve time management skills, Martha replied with some fairly straightforward recommendations. First and foremost, she said, you need more energy, which can be gained through exercise and eating well. One guideline she offered, which I though was quite succinctly put, was “I try never to open a can, and that includes cans of soda.”

We all know that fresh foods are better for us, and trying to follow this piece of advice can help us move from intention to action. So many things we buy pre-made can be made in large batches and frozen—tomato sauce, broth or stock, pesto, or even something like cookie dough, could all be made ahead and frozen, and then taken out when needed. Now that Fall is here, a rainy weekend afternoon could be spent tending a simmering pot of chicken stock. Once the initial prep is done, this requires little more than and occasional skim and stir. The payoff in delicious food and better health is well worth it!

What's granulated brown sugar good for anyway?

Granulated brown sugar, or Brownulated sugar, as some brands call it has long troubled me. I have made the mistake of using it in baking before to disasterous results. But Martha Stewart comes to the rescue with her answer on this Ask Martha question from her weekly column:

Can you explain what granulated brown sugar is and what it’s used for?

Granulated brown sugar is a free flowing, drier form of the more familiar brown sugar. Both types are made from boiled-down sugar and molasses and are mixed in a centrifuge, but the granulated kind also undergoes a special heating and drying process. The result: nonsticky crystals that are similar in texture to white sugar. They are easy to measure and pour and do not lump or harden when stored in an airtight container in a cool, dry cupboard or in the refrigerator.

Do not substitute granulated brown sugar for regular brown sugar in recipes. Because it has a lower moisture content, baked goods will be dry and their taste off. Instead, try sprinkling it on top of cookie dough or hot cereals.

If you like the taste of molasses, you might also use granulated brown sugar instead of white sugar to sweeten coffee and tea.

In coffee or tea? Interesting indeed. I hadn't thought of these uses before. But it's something I will definitely try out.

Don't Stake Your New Trees, says Martha

Martha Stewart has a column that runs regularly in newspapers throughout the country. She recently fielded a question about why a tree grew crookedly when it was staked to prevent wind damage. Stewart says that young trees are equipped to handle the weather on their own.

Although it might seem like young trees need to be staked to protect them from the wind and help them grow correctly, this can actually do more harm than good. In fact, it is only by being exposed to the elements -- without the aid of stakes -- that most trees develop the mechanisms that they need to become healthy and strong.

Stewart also offered tips on choosing a good tree. She says that shorter trees with heavy, solid and firm roots in the burlap bundle. Click here to read more.

Have a question for Martha? You can direct it to:

Ask Martha
c/o Letters Department
Martha Stewart Living
11 W. 42nd Street
New York, N.Y. 10036.

mslletters@marthastewart.com

Be sure to include you name, address and telephone number.