You can’t go wrong with this one-pot meal. Eat it for breakfast, lunch or dinner. Take it to a picnic, a potluck, a brunch, or your own kitchen table. For folks with dietary restrictions, it’s the perfect dish to bring to a celebration or gathering when you’re not sure there’ll be anything there you can eat. Make a big batch on Sunday, and see how long it takes to disappear from your refrigerator. Continue reading
Author Archives: Dr. Sukol
Eggs, Simplicity, and the Ruhlmans
It was quite an amazing week! It started with a visit with Michael & Donna Ruhlman, along with their generous gift of a copy of Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.
The Table of Contents alone scrambled my brain! Wow–check this out!:
Whole/Cooked in the Shell
Whole/Cooked out of the Shell
Whole/Cooked out of Shell/Blended
The Dough-Batter Continuum
Separated/the Yolk
Separated/the White
Separated but Used Together
Michael Ruhlman makes you think about ingredients in a way you never have before. Continue reading
Many Thanks!
Many thanks to Michael and Donna Ruhlman for their graciousness and hospitality the other night. Click here to read what Michael had to say about our conversation.
YOUR HEALTHY PLATE: Flaxseed Wrap
The original version of this recipe comes from Wheat Belly, authored by cardiologist William Davis. Flax meal is an interesting option if you are looking for grain-free options for a portable lunch. I like the idea of grinding flax seeds in your Vitamix, and I like the idea of making your own wraps. Continue reading
The Word “Healthy” Has Lost Its Meaning
This week I read the usual assortment of posts, advertisements, articles, op-eds, stories and emails describing various products, recipes and produce as “healthy.” Hundreds of examples flood my world on a weekly basis. How is anyone supposed to know what the word “healthy” means anymore?
What’s the problem? “Healthy” doesn’t mean anything anymore. It’s been co-opted by the food industry, and from there it has become so firmly entrenched in our daily language that it’s more or less lost its value. The media, in particular, uses it extensively. This week alone I saw it used in reference to peas, milk, chocolate, granola, dog food, cookies, gluten-free flour, grocery stores, and that was just the beginning. Not just that, but food is not “healthy.” It is, rather, “nutritious.” Eating nutritious food is an essential part of being healthy. To be specific, it’s not food that’s healthy, it’s us.
YOUR HEALTHY PLATE: Raspberry-Coconut Popsicles
These popsicles are just what I need — the perfect antidote to 88 degrees and 100% humidity. In June.
Note that you have to plan ahead, so don’t try to make these an hour before the party. Although it will take only around 20 minutes to put together the popsicles, you’ll need about 6 hours from start to finish after you add in all the freezer time. Continue reading
The Magical Fruit
Can we talk about beans? I’ve heard it said that a great many cultures tell a story that highlights the magical properties of beans. In English-speaking nations, for example, the story is Jack and the Beanstalk. Beans made Jack strong enough to become a giant killer!
YOUR HEALTHY PLATE: Strawberry-Pecan Spinach Salad
The quintessential springtime salad! Can you just imagine this recipe’s tiny sweet strawberries bursting in your mouth? Soft, gently flavorful leaves of spinach, fresh from the ground? With a bit of bite from the onion and some satisfying give from the pecans? Thank you, lowfatveganchef.com, for the original version of this recipe.
Paying Attention to What You Eat
Today’s talk centers around paying attention. If you discover that you’ve eaten a whole bowl of popcorn or a big bag of chips without even noticing, then you are definitely not paying attention. Let’s talk about some of the reasons this happens.
YOUR HEALTHY PLATE: Spring Peas with Walnuts and Dates
A celebration of spring! If you can’t decide whether to get the snap peas or the snow peas, or maybe those beautiful little spring peas, here’s a recipe that will let you use all three. From foodnetwork.com.