Through the years I have shared quite a number of crockpot recipes with you on this blog. The crockpot is one of my favorite pieces of kitchen equipment, and my family and I have a long history of looking forward to the recipes that come out of it. I even gave each of my children one as a going-away present when they left for college: a crockpot of their own, a simple recipe, a large package of dry beans, and a few small spice packets to allow them to fill their crockpot to feed themselves and friends whenever they chose. Continue reading
Author Archives: Dr. Sukol
The Art & Science of Magical Fruit
On the occasion of my ninth birthday, half a lifetime ago, my beloved Uncle Lenny gave me a book called The Human Body, which still has a place on the shelves that hold my important books. I called it “The Body Book,” and carried it everywhere I went until I had memorized everything in it, cover to cover. I was fascinated not only by the descriptions and illustrations, but also by the idea that each part of the body was uniquely designed to do exactly what was required of it. Form followed function, and I couldn’t get enough. That, parenthetically, was also the year I decided I was, someday, going to become a doctor. Continue reading
YOUR HEALTHY PLATE: Delicata Squash in Santa Cruz
The delicata is a small, lovely squash that looks gorgeous and tastes a little bit sweet. One of my favorite features of the delicata is that, unlike most other squash, the skin of the delicata is edible (and delicious)!
The first time I ate this particular dish was while celebrating the wedding of dear friends who live in Santa Cruz. In keeping with an old family custom, and in order to easily identify the affiliation of each guest, the guests of one partner were invited to wear gold while those of the other partner wore cream. Continue reading
YOUR HEALTHY PLATE: Vegan Cholent (Crockpot Stew)
A happy reprise of my seasonal fall cholent recipe, from when my dad was still here to enjoy it with us:
This past week, I made a version of this recipe for the first night of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading
Getting Out of Hot Water: Preventing Heart Attacks
Certain genes have been associated with an increased risk of strokes and heart attacks. Researchers have studied whether people with some of these genes can lower their risk of cardiovascular disease (CVD) with dietary changes. They can. Continue reading
The Neighborhood, Its Trees, and a Recent Potluck (with Recipe)
I live on a cul-de-sac with a special group of neighbors. I’ve heard it said that ours was the first residential street in the village; attempts to maintain its character have continued for 70 years. Many homes—though not ours—are identifiable by the local stone used to build their original facades. The Neighborhood Lane Association that was formed shortly after people began moving in continues to this day. We have seen members of the last generation grow up, and then return to raise a generation of their own. Continue reading
Stripped Carbohydrates: A Primer
Generally speaking, and with the exception of milk and honey, the carbohydrate in nature virtually always comes with fiber attached. Whether from orchards, meadows, gardens, or forests, and whether as roots, leaves, stems, or fruits, intact—or whole—carbohydrates belong to four major categories (fruits, vegetables, beans, and grains), all of which are rich in fiber as well as phytonutrients, the source of their often vibrant colors. Continue reading
YOUR HEALTHY PLATE: Garlic Makes the World Go ‘Round
Many years ago I was introduced to two special recipes, both of which owe their magic to garlic. The first is a pureed vegetable soup, pure de verduras, Continue reading
Nourishing Fats for Healthy People
Today I’m talking about the word “fat,” and the term “healthy fats.” Fats are one of the three macronutrients: protein, fat, and carbohydrate.
A brief aside about carbs: The term carbohydrates included in the list of macronutrients refers to carbohydrate that comes from a plant that grows in the soil. Whether leaf or fruit or root or stem, this kind of carbohydrate is always, always rich in fiber and phytonutrients. Except for milk and honey, carbohydrate doesn’t really exist in nature without the fiber. Continue reading
Scoop at the Coop Returns!
About 15 years ago we built a small chicken coop in the backyard, and our first three hens, Hamburgs, were delivered to Cleveland soon after, all the way from my parents’ New Jersey farm. They were followed by a couple of Golden Buffs from a nearby farm in Middlefield, Ohio.
We enjoyed our hens, their antics, and their eggs, and I told many stories in this blog about them in posts identified with the title “Scoop at the Coop.” After a few years, we expanded the coop to include an area with an overhang plus two long pens. With room for a few more hens, we (and friends) enjoyed an endless supply of gorgeous eggs. Continue reading