I was scrolling back through some posts that I wrote over a decade ago, and came across this one. I decided to include it here once again to highlight the message that diabetes is reversible. A great many people feel that their diagnosis is inevitable, and that once it appears on their list it will stay forever. Not true. Continue reading
Category Archives: Fish
Breakfast in Winter
I really love snow, and last weekend Northeast Ohio got more than a foot of snow, a real snowstorm. My neighbors reported that their dachshunds’ morning walk was extremely challenging, and the roads weren’t passable until mid-morning. I myself spent a lot of time shoveling snow, so I needed to eat a breakfast that provided more fuel than usual. Today we’re talking about breakfast. Continue reading
YOUR HEALTHY PLATE: Sweet New Year Soup
Next week we will celebrate Rosh Hashanah, the Jewish new year. Traditionally, Rosh Hashanah foods tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. At this time of year, we even twist our challahs (egg bread) into rounds instead of the characteristic braided loaf we eat all year long.
We eat lots of fruits, especially apples, prunes, pomegranates, dates and apricots. Chosen vegetables might include sweet potatoes, beets, carrots, and leeks (sliced into rounds of course). Dishes made with black-eyed peas and lentils are a frequent addition to the table. And there is always lots and lots of honey, especially for dipping bread and apple slices. Continue reading
Salmon Teriyaki by the Lake
The first week of May, we spent a long luxurious weekend with old friends who live at the confluence of two quiet lakes north of Detroit. Twenty-four hours a day, we found ourselves looking out large windows at the mesmerizing ripples on the surface of the water, lakes filled with Mallard ducks, geese, swans, a pair of loons, and even the first egret of the season. We saw four waddling yellow puffballs following closely after their Mallard parents. No matter the time of day, no matter the weather, the view out those windows was stunning. Continue reading
YOUR HEALTHY PLATE: Anya’s Salmon Soup
I published this recipe once many years ago, and haven’t made it in a long time. But Anya’s salmon soup is the perfect choice for this time of year, and I have all the ingredients I need to make some this week! It’s a beautiful color, exactly right for adding some brightness to your life as you start settling into the deepest part of winter. Also, the combination of ingredients is exactly right for bracing yourself for the coming Arctic temperatures. Continue reading
YOUR HEALTHY PLATE: Salmon Soup
I posted this recipe once a long time ago, but it’s such an elegant recipe that I wanted to share it again for all my readers who had not yet seen it. Not only is it a warm and beautiful color, perfect for the cold weather, but it is also a wonderful addition to the menu for friends whose celebrations include the custom of eating many different kinds of fish on Christmas Eve. Continue reading
Real Breakfasts for All You Champions
Last week I wrote about the sorry story of how boxed cereals came to predominate morning choices for breakfast; this week I’m sharing some of my own breakfast choices. The first thing I am going to point out is that my breakfasts do not differ significantly from other meals I eat through the day. That is to say, I don’t keep a separate list of breakfast options from lunch and dinner options. While I would say that I probably eat less spicy stuff at breakfast time, it’s more of a suggestion than a hard-and-fast rule, as you will see.
A major category of breakfasts in my house is the leftovers I find in the refrigerator, with or without a little extra something. So it could be that I heat up a bowl of leftover stir-fried vegetables, and that might be enough by itself, but I might also add some leftover rice if there is any. Or maybe I will fry an egg and slide it on top, or melt a slice of cheese (vegan for me) on top. Continue reading
YOUR HEALTHY PLATE: Red Lentil Soup for Rosh Hashanah
Rosh Hashanah, the Jewish New Year, begins tonight at sundown. High Holiday foods tend toward the sweet and the circular: sweet to represent our wishes for a sweet new year, and circular to symbolize the seasons that run one into the next, round and round, year after year.
So it is traditional to eat many different kinds of fruits, especially apples, prunes, pomegranates, dates and apricots; and sweet vegetables such as beets, carrots, sweet potatoes, and leeks (sliced into rounds, of course), as well as black-eyed peas and lentils. And lots of honey, especially for dipping bread and apples. Continue reading
YOUR HEALTHY PLATE: Channah’s Whitefish Soup from Jerusalem
I am back! Inboxes, circadian rhythms, unpacking, and laundry are all emptied, adjusted, and done! It was nothing less than thrilling to meet our new grandson, and to feel the joy of seeing our son and daughter-in-law become parents to their beautiful new baby boy. Our daughter-in-law is a great cook, and I brought home a special recipe of hers. She emphasized that this recipe works with any whitefish available, and you should not feel the need to purchase anything too expensive or special. These are her instructions below, and I’ve underlined the ingredients to make it easier to get organized: Continue reading
Leaves, Buds, and Stems: Cruciferous Veggies
A few years ago a patient came into my office complaining of migraines. He said, “You might think I’m crazy, doc, but I only get these headaches when I eat certain vegetables.” Which ones? It was hard to be sure. Salads gave him a headache only sometimes, and usually only in restaurants. Cole slaw gave him a headache no matter where he ate it. The list seemed completely random, and included Brussels sprouts, watercress, broccoli, and radishes. I grinned like an amateur holding a royal flush. The patient was naming only cruciferous vegetables. Continue reading