Growing up, most people can’t help but look to their parents’ physiology as a contributor of their current as well as a possible future physique. But, it seems that parents, specifically the father’s waistline, may influence a child’s risk of obesity beyond genetic inheritance. Continue reading →
I have just a few more culinary classes to complete. So, stay tuned for some of the highlights from the medicinal cooking and ethnic cooking series. After completion of the coursework, I will begin my internship at Mercer Kitchen, aJean-Georges restaurant in SoHo featuring seasonal and 90% organic ingredients.
And speaking of good food, it’s time for summer dishes! Let me know if you have any recipe requests or want make-overs of your season favorites.
PS: Looking for ways to bring turmeric into your cooking?
Today, on Mother’s Day, I’m expressing gratitude to ALL the mothers in my life. While today each of us may focus on our own mother, we all know that there are many mothers who have touched our lives and made us the people we are.
We all have ‘adopted’ mothers. As children our adopted mothers were the mothers of our friends and neighbors. As we grew up, they welcomed us into their homes. They fed us. They looked after us and probably and often made us feel as if we were one of their own brood. Continue reading →
Holiday aside, Sunday is traditionally a day for family dinners. I love to spend a little extra time in the kitchen on Sundays either prepping for the week, or experimenting. Due to geographical challenges (being on the opposite coast) I won’t be joining my family holiday gathering in Seattle. But, if I could, I would cook. And this is why, and perhaps why you cook, best captured by the brilliant Michael Pollan.
“To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from the corporations seeking to organize our every working moment into yet another occasion for consumption.
Cooking has the power to transform more than plants and animals. Cooking, I’ve found, gives us the opportunity, so rare in modern life, to work directly in our support and in the support of the people we feed.
In the calculus of economics, doing so may not always be the best use of an amature cook’s time. It is beautiful even so. For is there any practice less selfish, any labor less alienated, any time less wasted than preparing something delicious and nourishing for the people you love?”
Travelling to Iceland? You likely have high expectations about the landscape, the geysers, the glacier and, of course, the northern lights. But, Icelandic food may not be on your radar. While it certainly wasn’t on mine, I was pleasantly surprised by Icelandic cuisine. The food was not only flavorful and minimally processed, but also sourced with a tradition of pride.
Is Icelandic cuisine a great example of ‘Clean Eating’? Yes. Vegan friendly? Definitely not.
Yet, despite their animal-centric diet, Icelanders are among the world’s healthiest people. Obesity and smoking rates are lower and life expectancy is longer (the 4th highest in the world) compared to other developed countries. No wonder 81% of Icelanders report being in good health. Might nutrition researchers someday discuss the ‘Icelandic Paradox’ alongside that of the famous French Paradox? Continue reading →
I’ve never, not once, considered ordering a cold soup off a menu, much less making one at home. In a word, they seemed B-o-r-i-n-g. Note the capital ‘B’? How could a cold soup possibly be satisfying? Gazpacho gets a pass once a year. Otherwise, not part of my cooking / dining repertoire. Next! Continue reading →
Follow this blog for any period and you will likely notice my affinity for turmeric. The more I study nutritional science, alternative medicine and culinary nutrition, the more fascinated I become with the spice known as ‘Indian Gold’.
Over the past several years, I’ve researched and experimented with ways to assimilate turmeric into my daily routine. The spice also inspired my first article for a professional publication. ‘Three Ways to Get the Most From Turmeric’ was accepted by ‘The Integrative RD’, the newsletter of the Dietitians in Integrative and Functional Medicine. Continue reading →
When I’m near Union Square and want a quick bite, I think Maoz. This international chain is known for fast and affordable vegetarian mediterranean food, especially its signature falafel (gluten-free!) and flavorful sauces. But, it’s the roasted broccoli I save room for as I fill my self-serve bowl, then those the lid -with florets bulging at the edges. Yep. I was ‘that customer’. That is, until I was told “the broccoli won’t be ready for a few minutes”. Then, I saw an employee dump broccoli into the serving container from a large basket. It was one of those tell-tale baskets which screams ‘deep-fryer’. Technically, according to the employee, it was ‘flash-fried’. Continue reading →
It’s not quite summer yet, but the Farmer’s Markets are once again lively. A round of applause, please! I’m looking forward to making my favorite summer recipes. But, I want to know which seasonal foods do you want to learn more about? Do you have a summer recipe for which you would like to give a health make-over? Lighter, gluten-free, dairy-free, vegan, add nutrients -all of the above? Let me help!
If you would like your recipe to be considered for a make-over, provide the following in the comments:
Name of the recipe or a description of the kind of healthy recipe you want.
The actual recipe (if you have a specific one you want to give a health make-over). A website link or attachment in an email is fine.
What you like about the recipe? If there is a reason it is special to you, I’d love to hear the story!
What would you like to change to make it healthier or suit your dietary restrictions?
That’s it! I hope to hear from you whether it is a recipe make-over request or questions about the nutritional aspects of or how to prepare any specific seasonal produce.
Today we honor mothers and all they do. As a food blogger and dietitian, I’m grateful that my mother passed on her passion for nutrition and cooking to me. Starting at a very early age, simple food-related tasks, such as going to the grocery store with her, were treasured outings. She taught me how to select certain produce… what to look for and what to avoid. She would then give me my mission, “Now go pick out 6 nice onions.” Most likely, the time coaching me in the selection process took more time than it would have to pick out the produce herself. But, I loved being her assistant -especially when it came to making pies. I would ‘help’ her role out the dough with my 6-inch child’s rolling-pin. Continue reading →