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.
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.
Protein and fiber rich legumes, green beans, and flavorful herbs make for a fresh and easy lunch that gets better with time!
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!).
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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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.