YOUR HEALTHY PLATE: Two Parsley Salads For You

There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading


Fourth of July Celebration (almost)!

Here’s one of my all-time favorite posts, reposted from July 4, 2010:
It’s the fourth of July today, and my sibs and I have converged on the family home for the great annual bash. On and off since yesterday evening, five strapping grandsons have been carrying cartons of beer, wine, soda, water, and iced tea up to the deck, where great drums of ice stand ready to receive them all. Continue reading



Eat, Drink, and Be Merry (plus one glorious recipe!)

An article on the obesity epidemic once ran in our local paper with the headline “Eat, drink, and be sorry.” Eat, drink, and be SORRY? The actual quote reads, “Eat, drink, and be merry, so that joy will accompany him in his work all the days of his life.” And herein lies the problem. Continue reading



Making Synergy: Health & Wellness

A special synergy comes from investing in three different kinds of activities that combine to improve your health and wellness: eating patterns, activity patterns, and rest & relaxation patterns. Activities that combine more than one at the same time — like gardening, picnics, or yoga, to name just a few — bring an extra special benefit. Here are a few examples of ways I have found to mix and match eating, moving, and relaxing. Continue reading


Everything You Need to Know About Your Cholesterol

Every once in a while, a friend thrusts their latest cholesterol lab results in front of me and asks a barrage of questions:

“What do you think of these results, are they okay?”
“My doctor said the HDL is too low.”
“Why are my triglycerides so high?”
“What should the LDL be?”
“And why is the total so high if the individual numbers are good?”

This week we’re talking about what your cholesterol profile results mean, and how to make them better. Continue reading


Fruit: Friend or Foe?

Here is how this all got started:
Last month I received an email from a friend asking about whether it was okay to eat a lot of fruit every day. She had seen an article in the NYTimes, “How to Stop Eating Sugar,” in which she read that fresh fruit is a good way to satisfy a sweet tooth without resorting to processed items with their excessive (absurd even, I would say) amounts of added sugar. Without specifying exactly how much was too much, the author included a warning… … Continue reading


The Art of Deception: More Ways the Food Industry is Influencing Your Purchases

Did you know that there’s a massive difference between “cereal” and “breakfast cereal?’ Cereal means grain, such as brown rice, bulgur wheat, oatmeal (not microwave-able), millet, amaranth, spelt. Breakfast cereal means Coco Krispies, Frosted Flakes, Life Cereal, Raisin Bran (one of the highest sugar breakfast cereals on the market). Cheerios and Kashi, too, in case you were wondering. Cereal comes from the field; breakfast cereal comes from the factory. Continue reading


Curried Lentil, Tomato, and Coconut Soup

Everything Yotam Ottolenghi touches turns to gold. If you don’t already have one of his cookbooks [Ottolenghi (2008), Plenty (2010), Jerusalem (2012)] in your home, prepare yourself. YO takes flavor to the next level. Look at this list of ingredients – I’ve used them all, but never to such glorious effect. And it’s not just flavor. He takes texture to the next level, and color. Surely his kitchen has more than three dimensions. Continue reading