Tagged recipes

What’s for Breakfast? In the Kitchen with Mark Hyman

In the Kitchen with Mark Hyman

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!).

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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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Velvety Mediterranean Gazpacho

Velvety Mediterranean Gazpacho

Rebecca Katz, Chef, Author and Food As Medicine (FAM) Executive Chef, demoed this recipe in her kitchen on stage at the end of FAM last year. It’s become a staple in our summer menus. We thought you’d like it, too!

Some folks like shots of tequila. Well, my choice of a shot is much, much healthier. Take this Mediterranean gazpacho. It makes a hit of V-8 look like amateur hour. The great part about gazpacho is it’s really a vegetable orgy; cucumbers, red bell peppers, cherry tomatoes, red onions, fennel, garlic. At this point readers often scream, imagining they’ll look like a bunch of nine-fingered piano players after all that veggie chopping. Believe me, I know—at culinary school, gazpacho prep is the equivalent of Ninja Knife Skills Boot Camp, where teachers walk around the kitchen with (I’m not kidding) rulers to make sure each veggie is uniformly diced. That’s nuts, and unnecessary; here we toss everything–veggies, spices, herbs, oil–all into Vinny the Vita Mix, add a little olive oil and shazam! It’s party time. I took this to an Independence Day dinner and poured out the cheer into shot glasses topped with a little avocado cream. You know you’re doing something right when everyone corners you for the recipe (I’m an easy touch on that one). This is like a drinking a Virgin Mary. No hangovers. Promise.

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