This is one of my favorite new pizzas to make at home. It’s made of veggies and topped with veggies – what could be better? I start with the cauliflower pizza crust from The Detoxinista and load it with tasty toppings. It also has no artificial additives, yeast, or sugar that sometimes gets added to other gluten-free crusts.
Sharon Van Nostran, DO, Osteopathic Program Director of Summa Health System’s Family Medicine Residency, recently sent this update about changes in her family, food, and work life since attending our Food As Medicine professional training in June 2013. We thought you might enjoy hearing about how what she learned is making a difference.
Spaghetti squash gets its name from the strand-like pieces this non-starchy squash has hidden under its skin. When baked, this squash has a nice bite that can fool or at least appease any pasta eater. Spaghetti squash is a whole food option when looking for a pasta replacement that is not only gluten-free but also grain-free.
Interested in teaching your patients, colleagues, family or community members about the value of eating healthy foods? I have two words to suggest: feed them.
Garlic Honey Mustard . . . isn’t that more like a topping for wings? Not when you’ve got mustard greens. I can’t resist them when I see them in the store or farmers market — bright yellow-green leaves, with delicate frilly edges and a spicy fresh smell. But the first time I brought them home, I couldn’t think of what to do with them, until I thought, “Well, honey mustard is one of my favorite flavors, so why not give that a try?” With zippy lemon and honey balanced with some fragrant browned garlic and earthy walnuts, this recipe is a lightly sweet take on greens I hope you’ll enjoy as much as I do.
Whole food ingredients, date sweetened, healthy fats and proteins, taste reminiscent of a Snickers bar. No gluten, no dairy, no refined sugars, no nuts. Perfect for that time of day when energy begins to slump and the urge for something caffeine-y and/or sugar-y starts to kick in. I call it the 4pm hour.
It’s my new favorite soup, Mom. It tastes like someone is taking care of me.
We were sitting around the dinner table like many other families. But we weren’t like any other family because a few months prior, we received the devastating diagnosis that Fabien, our 11-year-old, had Hodgkin’s lymphoma, Stage III.
Protein and fiber rich legumes, green beans, and flavorful herbs make for a fresh and easy lunch that gets better with time!
When people ask me for the most persuasive proof of the power of nutrition to heal, I reply with a question: did you know that Dr. Dean Ornish’s Program for Reversing Heart Disease through diet and lifestyle is covered by Medicare?
Medicare vetted the program for 17 years before deciding to cover it for patients, under a new category entitled “intensive cardiac rehabilitation” — the first time Medicare has covered an integrative medicine program.
Unless you’ve been asleep for a decade, you know Food As Medicine faculty member and CMBM Board Member Mark Hyman, MD, is on a crusade to revolutionize American health. In his latest book, The Blood Sugar Solution Cookbook, he makes it easy to satisfy our dual desire for healthy AND flavorful food using simple approaches that work for even the busiest people. Join him in the kitchen as he shows us how quickly you can prepare a delicious power-packed protein shake for a busy day — and one for your mom, too. (Awwww — so sweet, Mark!).