I had to stop in the middle of eating my lunch just now because of how beautiful the colors are! This is a fall farm market feast, of small purple potatoes, crimini mushrooms, golden zucchini (!), squash blossoms, sweet red pepper and red onion with corn tortillas and arugula. Oh, YUM!
And easy. You may have noticed, that’s the only way I cook.
We have an announcement to make: we’re heading to Indianapolis, Indiana for Food As Medicine June 6 – 9, 2013! It will be our first time in the Midwest, and we couldn’t be more thrilled.
This is a mission-driven program for the Center. IU School of Medicine is about to become the largest medical school in the United States. Yes! Really! And– Indiana has one of the largest problems with obesity in the US. We want to be there, educating health professionals about the powerful tools of medical nutrition therapy and teaching ways of helping people fall in love with delicious, healthy whole foods!
Relax and re-center with Dr. Gordon in this 11-minute guided imagery podcast:
Guided imagery is a powerful technique that uses the imagination to create a relaxed state that can help with healing, learning and performance.
This mind-body technique, which Dr Gordon has taught at professional trainings around the world for over 20 years, is effective at reducing stress, relieving trauma and increasing creativity.
Jeanne Wallace, PhD, CNC got a well-earned standing ovation first thing this morning for her brilliant Modulatinig Oncometabolic Syndrome: Integrative Diet & Nutrition to Complement Cancer Care. If there a Jeanne Wallace fan club, tell us how to join!
Many of us have long admired Brenda Davis, RD, as the eminent author of the authoritative texts on her lecture topic, Vegetarian, Vegan & Raw. Did you know about her remarkable research in the Marshall Islands on reversing diabetes? She gave us a preview and we look forward to the published paper. Core faculty member Cindy Geyer, MD rounded out a memorable morning and pulled it all together clinically with case studies in Condition-Specific Nutrition Therapies.
What a remarkable day, rich with diversity & texture. Elements of clinical practice this morning, with Cindy Geyer, MD leading us through Laboratory Basics and Kathie Swift, MS, RD sharing Simplifying Supplements. Supplement Jeopardy was a fun test of our knowledge! Lunch was utterly delicious: Rockin’ Black Bean Soup with Avocado Cream, greens, g/f cornbread muffins, Lime Citrus Halibut, Chef Stubb’s own plantain crisps, and Mexican slaw from Rebecca’s upcoming new book (gosh that was good! Lime cumin dressing…).
Great flow today, from Sheila Dean DSc, RD’s state-of-the-art science in Macro & Micro Nutrients to Joel Evans, MD’s remarkably smooth (and of course humorous!) Detoxification: A Food-Based Approach. Co-authors of The Inside Tract Gerard Mullin, MD and Kathie Swift, MS, RD provided When in Doubt, Follow the GUT and Digestive Healing & Elimination Diets respectively, an all-important guided tour of the essential science and clinical treatment of the digestive tract. Dr. Gordon led us in active meditation to shake out the stress, and Chef Rebecca Katz offered a brand new food demo this afternoon, Herbs & Spices: Science & Cuisine, with a tray of colorful spices and a tour of how they fit into the healing kitchen.
Day 1 at Food As Medicine 2012 was a great feast with over 300 marvelous people in attendance.
25% MD’s, 25% RD’s & Nutritionists, 11% Nurses & Nurse Practitioners, 10% Saybrook University Students, 4% Medical School Students & Residents. 6% are Medical School Faculty, 27% work with underserved communities. Geographically, the largest number of our attendees are from Maryland and California. A senior scientist is here from Ulaanbaatar, Mongolia and a physician from Beijing United Family Hospital in China. Rene Domersant from the Ministry of Health in Haiti, a participant in our Global Trauma Relief professional trainings, is here.Jeffrey Mills, Director of Food & Nutrition Services for DC Public Schools is here. Nora Pouillon of Restaurant Nora, the first certified organic restaurant in the US, and Judith Friedman of The Natural Gourmet Institute are here. The entire Krebs family from Selinsgrove, PA are here (mom’s a PT & MT, dad’s an MD, one daughter is a med student and another daughter a student). Sadja Greenwood, MD, MPH, a legendary sage is here from Bolinas, CA. The people are amazing!
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The other evening, I made myself a cup of delicious raw tomato soup in about 30 seconds. To replicate this soup, it will be necessary to have on hand:
One huge, truly ripe, exquisitely delicious, organic tomato (I used a sunshine yellow heirloom.)
A splash of very good, extra virgin olive oil
A thumb-sized piece of fresh ginger root
Both my home & office laptops developed crippling problems within one week. Well, hello, Universe!
My office computer recovered. But I found myself in an Apple store, after a discouraging meeting with the tech at the Genius Bar, having a serious discussion with a young saleswoman about purchasing a new mac. I happened to mention that I had started experimenting with unplugging for long stretches of time– leaving my cell phone behind, limiting my computer time… She stopped what she was doing and stared at me, stunned. “I could never do that!” she said earnestly– her eyes repeatedly returning to mine, questioning, fascinated.