Category: Food As Medicine
Interested in teaching your patients, colleagues, or family members about the value of eating healthy foods? I have two words to suggest: feed them.
With zippy lemon and honey balanced with some fragrant browned garlic and earthy walnuts, this recipe is a lightly sweet take on greens.
Whole food ingredients, date sweetened, healthy fats and proteins, taste reminiscent of a Snickers bar. No gluten, no dairy, no refined sugars, no nuts.
The treatment stopped the disease, but in its wake began the healing process—physical and psychological.
Protein and fiber rich legumes, green beans, and flavorful herbs make for a fresh and easy lunch that gets better with time!
This is “… the only program scientifically proven to reverse heart disease currently offered in hospitals, clinics, and physician offices that Medicare and other private insurance companies are covering.”
Dr. Hyman demonstrates how to get the day started right, with his favorite protein smoothie recipe.
One of the tricks to keeping your health goals throughout the week is by making a big dish, like this frittata.
Rebecca Katz, Food As Medicine Executive Chef, shares her healthy, vegetable centric gazpacho recipe.
I cook with my eyes. Color matters, texture matters, flavor matters. I find my art supplies at the farmer’s market on Saturday morning.