Farro Risotto

I admit upfront that I’ve never made risotto from scratch. Does it count that I’ve salivated when watching television chefs cook and plate it? It’s a comfort-food type of rice dish, using a sticky short grain white rice that is constantly stirred to release its starch, developing a silky creamy texture. A bit bored with…

Broccoli Sauce, No Waste

Eating vegetables are supposed to make you feel good, right? Then why do I feel guilt? Because if you look at the picture of the broccoli below, you’ll see that for years I used to throw away those beautiful green stems. Not only broccoli, it’s the seeds and pulp of winter squashes and tomatoes; scrapings…

Brussels Sprouts Chips

In the past when I’ve prepared Brussels sprouts, usually for roasting, I end up with a small mountain of outer leaves ready to be tossed in the trash. The leaves, stems, seeds and peelings of vegetables are my one regret in moving towards a mostly plant-based diet. I’m not yet ready for the commitment of…

Lentil Quinoa Bolognese with Spaghetti Squash for #WDD

World Diabetes Day #WDD is November 14 this year. Why the need to raise awareness? Diabetes rates in America continue to climb, from 26 to 29 million people in the past five years, with 1 in 4 having no idea that they are walking around with dangerously high blood sugar levels. A lot of sugar constantly…

Red Lentil Butternut Squash Soup with Turmeric

Whenever I go on vacation I wonder if I’ll be able to find my usual favorite plant-rich meals. Thankfully on this summer’s trip I discovered a popular cafe The Golden Pear that became my mainstay for lunches. My favorite dish there was a wonderfully hearty but simple vegan soup with red lentils and butternut squash. Not many…

DIY Nut Butters

How could I live without peanut butter? For the last seven years I’ve brought a peanut butter sandwich to work. Sometimes it’s my main lunch, sometimes it’s a late afternoon snack. On a busy clinic day I’ll see six to seven patients back-to-back for one hour appointments each. That leaves little time to eat…ironic since…

An Update on Omega-6 Fats

A new JAMA study published this month found that certain fats were protective from deaths related to heart disease. Which ones? Your first guess might be olive oil or omega-3s that are often praised in the media. Yes those fats were shining stars in this study, but the bigger winner was omega-6, specifically linoleic acid, a type…

#AvocadoLove

People don’t just like avocados, people love them. Obsessed really, adding them into every meal or smoothie possible. They’re so popular an avocado emoji is supposedly arriving soon 😍 Sure they’re nutritious—check out my earlier post on the nutritional value of avocados. But it’s more about its creamy satisfaction that balances out a crunchy salad, the…

Fast and Easy Udon Noodle Soup

Like most folks, I grew up eating canned soup. But as soon as I realized that making soup is the easiest thing in the world, I’ve never gone back. There may be some washing, dicing and slicing involved, but after everything is transferred to a pot, you’re free to go just letting the ingredients simmer,…

How To Eat a More Plant-Based Diet

I don’t relate to people who say they loathe grocery shopping. In the right store at an ideal time without crowds of people, food shopping is therapy to me. Bright lights, energizing colors, familiarity and ample choices make the experience more gratifying than clothes shopping…or at least close to it! I’ve always thought how great…

Pour a Glass of Whole Fat or Low Fat?

Earlier this month, milk was thrust into the spotlight questioning if Americans may be better off drinking whole milk instead of the common choice of skim. After decades of learning that skim or 1% milk is the best choice for heart health, this notion was a bit unsettling. I’d like to know the answer because…

Zoodles with Soba Noodles

You probably know what zoodles are by now—zucchini that has been cut into spirals or long strands that look like noodles. Paleo and low carb fanatics love the stuff, using zoodles in recipes that normally call for regular spaghetti. I’m not convinced that a bowl of zoodles covered in marina sauce tastes quite the same,…