My aunt used to make a recipe just like this. She was famous for mixing the brine with a little sour cream and drinking it after the cucumbers were gone. No kidding, her idea was once written up in a national magazine, and my family has been excited about it ever since! Continue reading
Author Archives: Dr. Sukol
Breakfasts for Kids and Their Loving Parents
I was talking with a dear friend who teaches in the younger grades at a small school north of Detroit. “The kids are bouncing off the walls by 9:30,” my friend says, and I think to myself that maybe their blood sugars are starting to fall. Nine-thirty in the morning is pretty early. He says that a snack often helps. Yup — it very well may be their blood sugars. Continue reading
YOUR HEALTHY PLATE: Brussels Sprouts Slaw
When you hear about a recipe for cole slaw, you usually think about cabbage. The “cole” in cole slaw” actually refers to cabbage, and it’s related to the “kohl” in kohlrabi, as well as the “col” in colcannon, that delicious Irish dish of cabbage and potatoes. Like Brussels sprouts, kohlrabi and cabbage are members of the Brassica family of vegetables, also known as crucifers. Continue reading
YOUR HEALTHY PLATE: Rustic Zucchini Layered with Tomatoes
A long time ago, I spent an exciting albeit exhausting day climbing inside the Pyramids at Giza. Later that night, I ate a dish just like this in a restaurant in Cairo. Having worked up quite an appetite, my memories of that meal are layered through with the sounds of noisy waiters and clanging pots, the smart smack of pottery plates being gathered to and from tables, and the sight of dozens of cats walking silently above us on the ceiling beams of that busy restaurant. Continue reading
YOUR HEALTHY PLATE: Tabouleh Like You’ve Never Seen It!
I’m still collecting recipes for July 4th! This particular tabouleh is a Mediterranean masterpiece! If you’ve never tried sumac and za’atar, you are in for a treat — packed with phytonutrients and flavor, they make for a major mouth rush! If you don’t have any and you’re not inclined to go find some, then just substitute a teaspoon of thyme and don’t give it another second’s thought. Continue reading
Insulin is Like Money in the Bank
Have you ever considered that the amount of insulin you are capable of making over your lifetime is limited? That your pancreas can make, oh, let’s just call it 1000 pounds, of insulin, and that after that it starts to have trouble trying to keep up with demand? Think about that. What would happen if you used up most of your supply by the time you were 40 or 50? Then what? Continue reading
YOUR HEALTHY PLATE: Chickpea Chica’s Salad
This week we are all about this summer salad, created by our very own Chickpea Chica! The Chickpea Chica has developed dozens of recipes that showcase bright flavors you would never have thought to combine. So we celebrate her talent and thank our lucky stars, which reminds me: It’s not too early to start collecting your recipes for July 4th! Continue reading
What Makes You Tick?
What makes you grateful to feel your feet hit the ground every morning? What gets you up and out? Here are some of the things that inspire my work and keep me rockin’ and rollin’: Continue reading
YOUR HEALTHY PLATE: Meal-in-a-Bowl in 20 Minutes!
Wondering what to make yourself for dinner tonight? Make a meal for two with this magnificent bowlful of flavor, or save half to take to work tomorrow. Then again, you might want to pack this meal-in-a-bowl for a picnic, or to eat once you get situated on that train or plane ride you’ve been planning. A very smart choice…and it sure beats those sad, little pretzels! Continue reading
Eat the Rainbow
What is the benefit of loading up on colors? Why do people talk about eating as many colors as possible? What does it mean to “eat the rainbow?”
Most of the color in our diets comes from the carbohydrate family. When I talk about carbs, I am referring only to ones with an intact fiber matrix. That includes vegetables, beans, fruits and whole grains. It does not include carbohydrates whose fiber matrix has been stripped away — like white “refined” flour, corn starch & syrup, sugar or white “polished” rice. There is a reason these have no color. Continue reading