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
Author Archives: Dr. Sukol
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
YOUR HEALTHY PLATE: Strawberried, Blueberried Salsa
The Free Dictionary defines salsa as a spicy sauce of chopped (usually raw, but not always) vegetables or fruit, especially tomatoes, onions and chili peppers. You may not have realized, however, that salsa doesn’t necessarily mean tomatoes. In Spanish, salsa means, simply, sauce, and salsa comes in lots of different versions, such as negra (black, with dried chilis) and verde (green, with herbs and tomatillos), not to mention, of course, roja (red, with plenty of tomatoes, onions and garlic). This particular salsa features berries to grand effect! Continue reading
All Health is Personal
Thomas P. “Tip” O’Neill, the former Speaker of the United States House of Representatives, was famous for having said that “all politics is local.” By this he meant, I believe, that you grow to understand much more significantly any issue that touches you directly and personally. Continue reading
YOUR HEALTHY PLATE: Black Bean Brownies
Definitely on a roll here with desserts (especially brownies)! It happens.
I am a huge fan of black-bean brownies. I owe this to two facts: First, I am a big fan of beans. And secondly, I love brownies. So there you have it. In case you are wondering, the beans in this recipe cannot be tasted at all, so feel free to make this for children and skeptics. They will NEVER know, unless you tell. Continue reading
Gotta Love Lovage Soup
The lovage at our house is almost as high as an elephant’s eye! Okay, maybe not. But it’s almost as high as MY eye! Which means that while it was quite delicately flavored a few weeks ago, and very appropriate for salads, now its strong celery taste is making it a better choice for stir fries and soups. Continue reading
YOUR HEALTHY PLATE: Brownies To Crow About
If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do! Continue reading
YOUR HEALTHY PLATE: Garlic Asparagus with Lime
If it’s spring, it’s asparagus time. Unless your hens got into the asparagus bed at the end of last summer and dug it all up, like happy pigs. In which case it is still asparagus time, but — this year — at the supermarket. And it is back to the drawing board for your own asparagus bed, which took the requisite three years to mature and was started in 2012. Which would have made this year number four. Just saying. Continue reading