By 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.

Feasting on Fiber

FAM - Feasting on Fiber

By Marti Wolfson

Marti Wolfson, who is part of our marvelous culinary education team at Food As Medicine, shared this helpful report after last year’s program. Clearly, we should all be thinking about healthy fiber!

Last year I had the privilege of presenting alongside some of the most influential lifestyle medicine professionals at the Food as Medicine Conference in the Berkshires. While this program is geared towards teaching health professionals how to effectively integrate nutrition into their practices, there were many pearls of wisdom which any layperson could find beneficial in making healthier dietary choices day to day. Of all the nutritional takeaways one was repeated over and over again throughout the presentations: Eat Your Fiber.

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Cooking-in-Community

Cooking In Community

By Marti Wolfson

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

By Marti Wolfson

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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