Reply to Kirsten

Comment: I am reading that you eat potato salad in the morning. I was surprised…not much protein in that ? But my question is…in the Calgary Herald there was an article about breakfast, which mentioned you and oats. How do you prepare steel cut oats ? Soak overnight w how much apple cider vinegar ? And do you rinse it off in the morning or eat the vinegar? Thanks! Kirsten

Hi Kirsten

I’m not sure which potato salad you’re referring to because there are a few. Can you give me the posting date? Perhaps you’re referring to the Simplest Salad that I posted just a few weeks ago on April 30th? If so, the ingredients include a potato, cucumbers, tomatoes, sunflower seeds, olive oil, salt, and fresh herbs. Although it’s certainly not what I would characterize as a high-protein meal, it is a highly nourishing one, with tons of phytonutrients, fiber, vitamins and minerals, and nourishing fats of more than one kind, along with enough protein to get me through til lunch. So give that a try, and don’t measure its value by protein content alone.

With regard to the oatmeal, I was not aware that Calgary Herald had quoted me, but they left out an important bit of information. The recipe is 1/2 cup steel-cut oats, 1 cup water, and 1/4 tsp. vinegar (cider or white). Mix and leave on the counter at room temperature all night. No rinsing required. In the morning the oats will be cooked (by the acid), and a short heat-up in the microwave will be all that stands between you and breakfast. You will not taste the vinegar at all. Feel free to add raisins, milk, butter, honey, or anything else you would add to your oatmeal if you had cooked it on the stove for 30 minutes.

Thanks for reading YHIOYP!


YOUR HEALTHY PLATE: Lemon-Sesame Kale Salad

A kale celebration for kale lovers everywhere (!). If you don’t happen to have any kale right now, you can still make this salad with any other greens growing in your garden or sitting in your fridge. Radicchio is a good addition, too. Do I post a lot of recipes for kale? Maybe. But I know hardly anyone who eats enough green, leafy vegetables. What’s the deal with green leaves? They’re basically a nutrition powerhouse, with loads of vitamins, minerals, phytonutrients, fiber, you name it. Exactly like taking a multivitamin. But without the constipation.
  • 1 head of kale
  • 1 cucumber (peeled, seeded, and diced)
  • 2 ripe avocados, diced
  • 2 medium tomatoes, diced 
  • 2 cups (1 can) chickpeas, rinsed well and patted dry
  • 2 Tbsp. sunflower seeds (shelled) for garnish
Dressing:
  • 1 /2 cup tahini 
  • 3 /4 cup water
  • 2-3 Tbsp fresh lemon juice
  • 1 garlic clove (med-large), minced
  • salt and pepper to taste
1. Prepare the veggies and beans, and toss into a large bowl.  Set aside.
2. Whisk together all the dressing ingredients in a small bowl, adding a bit of water drop by drop (one teaspoon at a time) if necessary. Remember the water in the veggies will thin the dressing further.
3. Pour the dressing into the vegetables, mix gently, and serve immediately.  Garnish with sunflower seeds.
A prior version of this recipe comes (with many thanks) from Angela at vegangela.com.

YOUR HEALTHY PLATE: Thanksgiving Brownies Times Two!

It’s holiday season! And you’re probably trying to figure out how you’re going to get through them with more success than in years past… Here’s one way. Make these recipes, bring these recipes, serve these recipes. I’m not a fan of self-deprivation. Enjoy everything on the table, and know that these brownies are not only entertaining (like all good desserts), but also nourishing. I LOVE beautiful orange sweet potatoes, rich creamy tahini, thick delicious almond butter, and CHOCOLATE! I’m sure you will find something that you love, too, in the recipes below. Enjoy, and have a happy Thanksgiving! Continue reading


Fun is Fine, But it’s Not Food

There’s a big difference between nutrition and entertainment. Food is nourishing. It’s what we’re eating when we choose stuff that’s loaded with color and fiber, such as vegetables and beans, nuts, fruits, seeds, and whole grains. Fun, on the other hand, is nothing like food. Fun items (which we tend to call by interesting names like “junk food” or “fast food”) are made with products like white flour, white rice, corn syrup, corn starch, commodity oils (soy, corn, cottonseed) and, of course, sugar, which you find in practically everything that’s ultraprocessed. Continue reading


I Like Patients Vertical

If I can help it, I like patients vertical, not horizontal. I want to make sure that nobody gets a disease that could have been prevented. Sure, accidents happen. And illnesses show up every day in the lives of patients and their families who did nothing to deserve them, and who could have done nothing to prevent them. But not all illnesses. Continue reading


When My Friend Bob Turned His Health Around

A while ago, I ran into my old friend Bob, and I was delighted to see a much slimmer, trimmer, happier-looking guy than I had seen the previous time. He and I had had a conversation about six months earlier, and I had suggested increasing the protein in his breakfast, and switching out the soda for unsweetened iced tea. That’s all. We hadn’t talked since. Continue reading



Sugar: Fructose and More

I recently read an article about high-fructose corn syrup (HFCS), the inexpensive sweetener that is used extensively in highly processed products, like ketchup, barbecue sauce, breakfast “cereals,” soft drinks and sports drinks, muffins, cookies, cakes, and tons of other products that you might not even think of as sweet, like bread and baked beans. This week, a few random musings about sugar, mainly fructose. Continue reading


Ratchet Up Your Breakfast to a New Level

This week I’m going to spend a few minutes talking about the typical American breakfast, namely toast bagels muffins waffles pancakes “cereal” biscuits bread. Basically just white flour and sugar. Stripped carb. I put “cereal” in quotes because the word cereal really means grain (like oatmeal, millet, kasha, bulgur wheat), and not boxes of sweetened, dyed, highly processed products of limited nutritional value.

Something I’ve noticed just in the past few months is that EVEN friends, colleagues and acquaintances who have made the switch to real food, and who have rid their kitchens of items from that list of typical American breakfast foods above (at least most of the time) can still be strongly influenced by the list. Continue reading


Inspiration & Motivation for Your Reading Pleasure

On a regular basis, I have to tell a new patient that their blood sugars are too high. But please don’t shoot the messenger: It’s nothing personal. Not when the latest statistics reveal that fully one-half of the population over age 65 is now diabetic or prediabetic. And certainly not when the stats show that the majority don’t even know. Unbelievable, right? But it’s true. It’s either you or your spouse. You or your next-door neighbor. You or your best friend. Fifty percent. It doesn’t have to be this way. Continue reading