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


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: Best Gazpacho I’ve Ever Made

August means it’s –YES — gazpacho time! I think of gazpacho as soup and salad, both at the same time. Chief Cook-and-Bottle-Washer brought home a tray of golden, acid-free tomatoes last Friday, and (I admit it) I had my coveting eye on them from the minute they entered the house. We ate a few on Friday night, and more on Saturday. Couldn’t resist, so I swooped in on Sunday morning to pulverize the rest! Chief C&BW said it was okay, he would go buy more. Thank you, Chief. Continue reading


YOUR HEALTHY PLATE: Jason’s Kale Chips

This recipe for kale chips is a little treat from a friend down the street. He says that he doesn’t actually measure, but just eyeballs everything. Other than the first two ingredients, therefore, you should consider the amounts listed below as suggestions only, and feel free to make it your own. Kale chips are a really great option with a sandwich, or instead of a bowl of popcorn, or for an afternoon snack.

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YOUR HEALTHY PLATE: Chickpea Chica’s Salad

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


Here’s Your Approach!

It suddenly occurred to me this week, right out of the blue, that stepping into the driver’s seat (and applying our understanding of the differences between real food and manufactured calories) looks different for each of the three major macronutrients: carbohydrate, protein, fat. The strategy for each is slightly different. Now, if you’re new to this, then it’s perfectly reasonable to try one at a time and, without a single second’s hesitation, I would start with carbohydrates. Continue reading


Does This Nourish Me?

Here are some questions to ask yourself as you choose your foods:
“What should I be buying, preparing, and eating?”
“What should I be making for my family, or co-workers?”
“Does this provide me with nutrients and building blocks?”
“Does it help my body to grow, to heal, to be strong and healthy?”
“Does it nourish me?”

To thrive or not to thrive, that is the question. Continue reading


What Thomas Friedman Said About Culture

This week I heard Thomas Friedman, the journalist, author, and Pulitzer prize winner who writes extensively on globalization (market), environmental issues (Mother Nature), and the Middle East. He shared his perspective on these and more, as you can see if you check out the twitter feed I generated while I listened. I’ve been thinking a lot about one particular thing he said, which was this: “Culture really matters. People, God bless ‘em, have bodies and souls.” Continue reading