Cruciferous vegetables — the family that includes broccoli, cauliflower, cabbage, kale, arugula, bok choy, and Brussels sprouts — have attracted decades of research for many compelling reason, but perhaps the greatest one: they consistently demonstrate cancer-protective effects. These vegetables contain unique sulfur-based compounds that activate our body’s own detoxification and defense systems. While broccoli might …
In my two decades of practice and thirty years of study, I’ve unearthed a simple yet profound strategy that is going to clear the overwhelm about what to eat. It revolves around two essential questions that have the power to simplify your meals and zoom in on what truly matters for maintaining your health, slashing …
Beets, like other root vegetables, are sometimes become maligned for their carbohydrate content. Low carb zealots will chuck beets and yams into the same camp as white bread and licorice whips, as though the sugar content in beets was equivalent to candy. This is utter nonsense! Looking simply at total carbohydrate or even Glycemic Index …
If you spend any time with me, you’ll quickly come to realize I am passionate about vegetables. Mind you, nearly all nutritionists and dietitians appreciate them – and if we are doing our job we’ll definitely be talking to you about them – but I’ve noticed that I’m a little extra excited about them. And …
Minimally processed fruits and non-starchy vegetables are, along with legumes, nuts and seeds, consistently linked to better cardiometabolic outcomes. One could effectively argue that they are the cornerstone in reversal of heart disease as demonstrated by Dr. Dean Ornish and Dr. Neal Barnard. Here I will explore some of the existing theories behind the consumption …
It’s the first weekend of Spring, and while the Midwest and Eastern sides of the country are still bundled up Seattle is in full bloom; cherry blossoms and daffodils are bursting onto the scene in a joyous visible choir of life. The farmer’s market is still shelling out the last of the winter produce – …
It’s still a little chilly, but signs of spring are coming. This recipe is a wonderful choice for spring or winter – dandelion greens are a great spring green, rich in highly absorbable calcium as well as iron. To make this recipe in fall or winter, substitute a heavier green like collards or kale! …
This recipe is an adaptation of my apple gorgonzola fettuccine recipe. Now that I live in San Diego, the local produce is a little different than the pacific northwest. The result of playing with what we could find at the farmer’s market was delicioso! 10 oz. brown rice (fusilli, elbows, or fettuccine) 1 small bunch …
Like everyone, I tend to get in food ruts. Once a month I like to shake things up by broadening my culinary creativity. A standard monthly visit to the local Asian grocery store is always exciting. Having been raised in Western culture, many of the fruits, vegetables, and packaged goods are new and mysterious. So …
Why wait for the weather to change? Planting an indoor herb garden can be an easy way to introduce yourself to the joys of gardening and is a wonderful way for gardeners to get their gardening-fix even during darker, colder months. Tending to plants can be very relaxing, therapeutic, and rewarding. Harvesting fresh herbs for …
