Category: Food As Medicine
Food As Medicine course director, Kathie Madonna Swift, shares her seven steps for using nutrition to improve your health.
This expansion is one of the first times the Veterans Health Administration is working with community resources.
Everybody hated turnips in boarding school…But when I would eat turnips cooked by my grandma & my mom, I loved them. I don’t have the exact recipe but the memory still retains in my taste buds — salty, gingery, sweet & sour with cilantro.
CMBM Food As Medicine faculty member, Jo Cooper, shares her cranberry relish recipe in the Center Blog.
The Brussels sprouts in this recipe played Lucy to my Charlie. They teased me with their offerings of wellness…
Digestive health continues to be a hot nutrition and health topic. You won’t want to miss this synopsis of a recent gut-centric study — and once you digest and absorb its rich content, share with your colleagues and health care providers!
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.
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?
Sharon Van Nostran, DO…shares changes in her family, food, and work life since attending our Food As Medicine professional training.
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.