YOUR HEALTHY PLATE: Vegan Cassoulet

Last week we were expecting a whole crowd of people to gather for dinner on Friday night. My husband had been away all week, and we were all looking forward to enjoying good food, good company, and a glass of good wine. 

I was looking for a main course that would serve as a dramatic centerpiece for our meal, a symbol of sorts, and so I decided to try making a vegan version of a cassoulet. Traditionally, the cassoulet, a staple of French cuisine, is made with meats and poultry like mutton, pork, sausage, and duck confit, and different regions of France are known for their own distinctive versions. But I had my heart set on making a new kind of cassoulet that, while plant-based, was still intensely flavorful.  Continue reading


Gratitude 12/25/2022

Today, friends around the world are gathering to celebrate, and I am thinking about gratitude. It’s a good time to look around and take stock.  

I was born an optimist. I always see the glass half-full. I always turn lemons into lemonade  — what else would you do with them? While it is true that I have, unsurprisingly, had my share of bad days, with a few very bad days thrown in for good measure, I will be the first to tell you that they have made me a better person, and a better doctor as well. Once, when a friend sent me a “positivity challenge,” I smiled to myself because, as far as I’m concerned, it’s never been positivity that was the challenge!  Continue reading