The Center for Mind-Body Medicine

Veterans Health Administration Uses Food As Medicine In Their Local Community

Veterans Health Administration Uses Food As Medicine In Their Local Community

After attending The Institute for Functional Medicine (IFM) several times and Food As Medicine (FAM) this past summer*, I continue to find the information to be brilliant. I purchased the FAM DVD and audio cassettes to share with our VA staff. Recently, our nutrition service received a grant to expand our weight management nutrition and exercise program into the local community.
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My Granny’s Turnips

My Grannys Turnips

Everybody hated turnips in boarding school (Alexandra School, Amritsar, India) where we used to get turnips with lamb during winters. Most of the girls slept hungry the night this appetite buster was served for dinner.
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Five Reasons We Believe in Food as Medicine

Five Reasons We Believe in Food as Medicine

Robin Gentry McGee is a Food As Medicine graduate and Founder and CEO of Functional Formularies, producer of Liquid Hope, the world’s first whole foods feeding tube formula. We’re so proud of Robin’s remarkable food as medicine product — and now Functional Formularies is a Supporter of our program! This is her post previously published on her blog, published here on the day our fall 2014 Food As Medicine program begins.

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Good news for your gut!

Good news for your gut

I’m so pleased to share the news that my good friend, clinical integrative nutritionist and Food As Medicine Director of Education, Kathie Swift has just released a terrific new book, The Swift Diet: 4 Weeks to Mend the Belly, Lose the Weight and Get Rid of the Bloat. It’s in stores now, and I hope you’ll pick up a copy.
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Raw Lunch with Rebecca Katz

Raw Lunch with Rebecca Katz

Certainly one of the greatest culinary challenges I’ve ever faced occurred last month, when my dear friend Food As Medicine Executive Chef and author (soon to publish her 4th cookbook) Rebecca Katz — aka, one of the most famous and sublime healthy chefs in the US — came to lunch at my house.

What to cook?

When I entertain friends and family, and I REALLY want things to go well, I use Rebecca’s recipes. Now what?

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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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Avengers Cookies: The Snack of Superheroes

Avengers Cookies

One of the most important lessons I communicate to my clients is that eating a wholesome, balanced diet doesn’t mean sacrificing taste… or even treats! You can incorporate healthy snacks that are nourishing and delicious into your meal plan.

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Mustard Greens – The Eccentric Relative


Like a lovable yet eccentric Auntie you never know what you’re going to get with mustard greens. Sweet and spicy, potentially edgy and bitter, mustard greens can be unpredictable when it comes to flavor. As a result, many people approach the temperament of mustard greens with caution…or skip them over altogether. A member of the cruciferous family, these nutritional powerhouses can bring delight to the table and taste buds once you have insight as to how to work with them.

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Spa in a Pitcher

Spa in a Pitcher - Stefanie Sacks

Makes 8 cups


1 orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
1 unpeeled English cucumber, thinly sliced into rounds
3 sprigs fresh thyme, tarragon, or mint or fennel fronds, or a combination
1 tablespoon freshly squeezed Meyer lemon juice or Eureka Lemon Juice
8 cups water or sparkling water


Put the orange, lemon, cucumber, herbs, and lemon juice in a large pitcher. Press the fruit, cucumber, and herbs against the bottom of the pitcher with a wooden spoon, pushing down and twisting slightly to release their juices and volatile oils.Add the water and stir to combine. Refrigerate for 1 hour before serving.

Variation: In place of the water, use a weak tea made with 8 cups of boiling water and 4 chamomile, ginger, or green tea bags. Let the tea cool to room temperature before adding it to the pitcher.

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

(Photo Credit: Leo Gong)

Author: Stefanie Sacks, MS, CNS, CDN

How a Nutritionist Lost 20 Pounds

How did it come to be that someone who has extensive training in nutrition and whole foods cooking carried around an extra 20 pounds?

Life gets in the way, which led to years of (survival) mindless eating. It started something like this: the marriage that led to the unexpected twin pregnancy, then another pregnancy right on its heels, all while finishing up a master’s degree in clinical nutrition.
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