Blog

I frequently am asked by my patients what books I recommend people read or purchase to help guide their food choices and health decisions.
Here is an abbreviated list that I will add to:
1) Food That Grows, by Tanda Cook, ND, and Sara Marshall, ND: a fantastic cookbook for gluten and dairy free foods from the heart of the Earth.
 
2) Nourishing Traditions, by Sally Fallon. A great book supported by the Weston Price Foundation without the influence of 'diet dictocracts" as she says.
 

I meant to post this recipe right after Thanksgiving, but it's good anytime of year, too! Especially when you need a little spice on a cool winter night.
Enjoy!
 
Spicy Thai Turkey Soup:
Serves 4-6
6 cups low-sodium chicken broth (or turkey stock)
1 cup water
2 stalks lemongrass, ends cut, leaves bruised (alternative: 4 green onion stocks sliced into 2” pieces)
2 quarter-size thick slices fresh ginger bruised with side of knife
(optional to chop or grate the ginger)

The change of the seasons from summer to fall means it's time to start breaking out the Dutch ovens and Crockpots to make those great nourishing one-pot meals that will fill your family's tummies and warm their hearts without breaking the bank. The great thing about soups and stews is that these meals make it easy to eat produce that is in season and they contain lots of immune-supporting ingredients in them, as well.

Here is a recipe for beef stew I made that was a modification of Martha Stewart's version.

Ahhh.... the smell of fall is in the air... The days are gradually getting shorter while the shadows are slowly getting longer. The air is filled with the chatter of kids and the shuffling papers as teachers hand out the homework assignments that will fill the after-school hours along with all the other extracurricular activities of the fall season, including sports, music lessons, and other fun events. The busyness of fall is an exciting and often welcome change from the dog days of summer.