Author Archives: Dr. Sukol

Eat the Rainbow

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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

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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 →

YOUR HEALTHY PLATE: Black Bean Brownies

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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

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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

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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

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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 →

YOUR HEALTHY PLATE: Ginger Snaps & Macaroons

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Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)! Continue reading →

Bob 1 vs. the General 0

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Do you eat food? Are you sure? Did you eat “breakfast cereal” this morning? Most “breakfast cereals” aren’t food, which puts them in the “entertainment” category. There are lots of ways to tell, but if the ingredient list alone doesn’t convince, you can just take a look at the highly-designed box. A big part of the experience of eating a bowl of cereal is having your face glued so closely to the captivating box that you have barely any awareness of the stuff you’re shoveling into your mouth. This, as I’ve said on many occasions, is not a good sign. Continue reading →