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
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!
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.
Welcome to the updated Your Health Is On Your Plate! I’m your friendly neighborhood blogmaster Ann and I’m ready to help you navigate the new site. Things may look very different, but the content you know and love from Dr. Sukol is still all here.
First things first – please update your bookmarks to this web address:
The previous blog (drsukol.teachmed.com) will be taken down in next few weeks.
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.
Grandma Rosie had a saying: “Never cheat your stomach.” My father still quotes her regularly. He especially enjoys reminiscing about the meals that had him racing home from school every day at lunchtime. My dad didn’t get a peanut butter sandwich for lunch. There was no breakfast cereal in my grandmother’s kitchen. Here, instead, are a few inspired examples of my grandmother’s own creative cooking style.
The spinach-potato knish my dad ate last weekend got him started reminiscing about Grandma’s “spinach and potatoes.” She mashed lightly cooked greens into her potatoes, and my mother reports that Grandma made sure to include the cooking liquid for extra flavor. She never made “plain” mashed potatoes. My dad rolls his eyes as he describes this.
If, like many of our friends this week, you’re getting ready for a huge onslaught of guests to celebrate a commencement of one sort or another, think about putting a recipe like this in your slow cooker. The very process of slow cooking blends and brings out flavors, caramelizes and smoothes the natural sweetness in ingredients like tomatoes, and generally turns what was previously a very nice recipe into something entirely more subtle and sublime. Try this chicken cacciatore, in honor of Ann’s graduation.
Here’s a special pasta dish with a gorgeous rainbow of colors. The original recipe comes from vegweb.com. Continue reading
This blog should have a category called “It’s worse than you think” or “I’m really not exaggerating,” or maybe just “More scary news.”
We turn to this week’s Journal of the American Medical Association (JAMA), one of the preeminent journals of my profession. According to a study of 3 million kids and teens in 7 states across the U.S., Type 2 diabetes increased 30 percent between 2001 and 2008. Here’s what I want to say about this: