The Center for Mind-Body Medicine
Marti Wolfson

About Marti Wolfson

Marti Wolfson is a graduate of the Natural Gourmet Institute Accredited Chef Program, and has been a culinary educator for over a decade, including at Canyon Ranch and the Blum Center for Health. Co-author of the BlumKitchen Nutrition Guide and Cookbook, she passionately believes in using food + science to transform health. Learn more at www.martiwolfson.com.

Cooking In Community

Cooking in Community

I recently returned from my 4th annual Food as Medicine Conference (FAM), a training program for health professionals to effectively integrate nutrition into their practices. I like to think of this community as my professional family. The 4-day program includes cutting edge presentations given by leading Functional Medicine and Integrative doctors, nutritionists, dietitians, social and environmental activists as well as incredible lunches created by Culinary Director Rebecca Katz. Two years ago Rebecca formed a team of us Cooks on Call (COC), Culinary Nutrition Educators, who help translate the science of nutrition in the kitchen. It’s one thing when doctors tell their patients to eat kale but it’s a whole other ballgame when they can tell that patient 5 different ways to prepare it.

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Seared Red Lentil Rice Cakes With Cilantro Pesto

Seared Red Lentil Rice Cakes With Cilantro Pesto

In effort to create a vegetarian dish for the Meatless Monday campaign I wanted to shake things up from the usual black bean burger and create something more colorful to the eye and equally nutritious. Lentils and rice are an everyday combination in Asia and the Middle East and a healthy one at that since legumes and rice offer up a more complete protein when consumed together. The cilantro in both the “burger” and the pesto supports the liver, not to mention its antioxidant, anticancer and antimicrobial benefits.
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Sun-dried Tomato, Swiss Chard, and Chevré Frittata

Frittata

One of our top innovations at Food As Medicine 2013? Cooks on Call, a kitchen table in the corridor outside the lecture hall, where participants could learn tips and techniques to take home to their heart’s content. We were fortunate enough to have some of America’s top culinary educators behind the table, including Marti Wolfson, Culinary Wellness expert of martiwolfson.com. Here’s her suggestion for an easy, healthy, go-to staple.
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