By Jo Cooper
Have you been looking for a fresh cranberry relish recipe, that makes the perfect accompaniment to holiday meals?
This is it.
Conquering this recipe reminded me of Charlie Brown’s travails with Lucy and that football. There would be Lucy, pleading with Charlie to take one more shot at kicking the football and promising she wasn’t going to mess with him anymore—and always pulling away the ball at the last moment. The Brussels sprouts in this recipe played Lucy to my Charlie. They teased me with their offerings of wellness—especially a compound shown to keep DNA from fragmenting during cell reproduction—but they kept refusing to play nice with every taste companion I threw their way. I was about to walk away for good when an email arrived from a friend who knew about my frustrations. She sent along a picture of a beautiful Brussels sprout stalk in her garden, with the small sprouts dotting the stalk, along with a caption that said, “Please give us another chance! We’ll be good!’ So I said, “Okay. One. Last. Chance.” And whaddya know? I finally achieved success. Roasting was the key, creating a golden-brown, sweet-tasting, crunchy treat.
This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
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.
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.