On the occasion of my ninth birthday, my beloved Uncle Lenny gave me a book called The Human Body, which still owns a place on the shelves that hold my medical books. I called it “The Body Book,” and I carried it everywhere until I had learned everything in it, cover to cover. I was fascinated not only by the contents, 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 realized I was going to become a doctor. Continue reading
Author Archives: Dr. Sukol
That TED Talk, Now WITH Those Photographs
My TED talk is over and done! Exhausting, exhilarating, and done! I’m super charged about sharing the video, which I’m told should be online in just a few weeks. This presentation included a number of firsts for me, but the most significant was that it was the first time I have ever shared “before-and-after” photos. The feedback, fantastic and instructive, is what I’m going to discuss today. Continue reading
YOUR HEALTHY PLATE: Roasted Carrot & Fennel Soup
Please meet one of my favorite new food writers, Jessica Fechtor, who writes on her blog Sweet Amandine and whose first book, Stir, reached the NYTimes bestseller list in recent weeks! What a grand success for a newly published author! Yes, I read it and, yes, it was wonderful! Stir, by the way, is not just about food. It’s about how finding her way around the kitchen was how Jessica found her way back to living after a brain aneurysm and its aftermath left her overwhelmed and unsure of absolutely everything. Continue reading
YOUR HEALTHY PLATE: Spicy Harissa
This past week my mom brought over a gift of a bag full of beautiful little orange Habanero peppers from her garden. Lucky for me, she had no idea how spicy they would be. I’m guessing that it was just about at the point of taking that first little taste that she realized how perfect they would be. For me, that is. Continue reading
Can I Eat Fruit?
Recently I’ve been asked by a number of people whether it’s okay to eat fruit. You know it’s relatively high in sugar; they’re worried about whether they should be eating a food that contains a lot of sugar. It’s fine. As long as the sugar is enclosed in a fiber matrix, and as long as you don’t already have a blood sugar problem (like uncontrolled diabetes), feel free to eat fruit. You can trust me when I say that apples and oranges are absolutely not what’s driving up our collective weight. The obesity epidemic is not being caused by fruit. Continue reading
YOUR HEALTHY PLATE: October Pumpkin Chili
This is one of those recipes that comes straight out of your pantry and right into the pot. It’s a perfect choice for when you haven’t had time to go shopping, but you’re still looking for something yummy and nourishing that sticks to your ribs. Continue reading
Get Ready for my TEDx Talk!
I’m thrilled to announce that I will be giving a TEDx talk at the end of this coming week!! I have been invited to speak this coming Friday on the subject of Real Food vs. Manufactured Calories, otherwise known as Your Health is on Your Plate! Yes, it’s really happening!
As if this weren’t exciting enough, in addition I had the opportunity to hear a few of the talks this past week at a rehearsal, and I must tell you that I was completely blown away by them! Not exaggerating. I cannot wait to hear the rest!!
If you would like to learn more, click here. Click here to find out about tickets. Continue reading
YOUR HEALTHY PLATE: Roasted Butternut Squash Extraordinaire
If I were to pick a single food that best embodied the fall season, it would definitely be squash. And if I were to consider how best to prepare that squash to make it taste as delicious as possible, showing off its very best qualities, then this is the recipe I would choose. I would definitely recommend that you give this recipe a shot! Now (speaking of shots), you should feel free to try it with or without the whiskey. In case you were wondering, the alcohol burns off with the cooking, leaving behind that little extra dimension of flavor. But if it doesn’t appeal, just skip it. Continue reading
Plant-Based Eating and the Esselstyns
I had the pleasure last week of hearing Dr. Caldwell and Anne Esselstyn speak on plant-based eating. Their strategy, which works beautifully for them, is to include among their food options only those items that belong to the macronutrient category I term “intact carbohydrates,” i.e., carbs with an intact fiber matrix. This is in contrast to “stripped carbs,” which have had their fiber matrix removed. Their diet is very similar to the vegan diet, with one major exception as enumerated below.
Intact carbs are rich in fiber, and consist of these four food categories: vegetables, beans, fruits and [whole] grains. In addition to fiber, a second major benefit of intact carbs is their color. No other food group contains fiber, and no other food group has such a tremendous variety of colors. Each color represents a different phytonutrient, so the more colorful your food, the more antioxidant power your diet will provide. All good. Continue reading
YOUR HEALTHY PLATE: Sweet Apple Breakfast Bowl
People are always asking me for new breakfast ideas, and I’ve listed more than a few in these blog entries. In this recipe, using an idea I had never seen before, the apples supply the moisture that allows the chia seeds to grow and supply texture, crunch and protein. Make yourself a Sweet Apple Bowl for breakfast, or put your meal into a small bowl with a tight lid, and take it to work for lunch. Continue reading