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Recent Posts

food blog

Cooking With Family

 

   Kale, Pecans and Blueberry Salad 1 medium bunch of kale 1 cup pecans, toasted 1 cup dried  blueberries, cherries and cranberries Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 teaspoon dried mustard Place kale in food processor and process about 1/2 minute […]

Salads

Micro Greens

 

 One of my favorite culinary medicine applications is growing and -serving- micro greens. Planting and harvesting them yourself is such a great way to introduce a novel food into your diet. They are easy to grow and are ready at a moments notice for any meal or snack.       […]

About

Assistant Professor Of Culinary Nutrition

 

 I love teaching!! I love everything culinary!! And, I love my students!! Together we experience fresh, nutritious ingredients and tweak them gently to  get the most flavor out of a food.  We don’t just talk about how fresh ginger is a  different flavor from powdered or crystallized ginger. We experiment to see […]

Bread

100% Spelt Sourdough Bread

 

 Ancient grains like spelt, leavened with wild yeasts found in sourdough cultures, produce bread that fits on a low FODMAP diet.  Those suffering from IBS (irritable bowel syndrome) or gastrointestinal  (GI) problems after eating processed foods or gluten may actually be reacting to fructans.  Wheat (along with onions) is thought to […]

food blog

Panettone

 

   Andria and Ashley found one of the perks of living in Italy included a short walk to the bakery for fresh bread. The bread loaves in Fabriano were baked without salt which took a little getting use to.  Panettone, on the other hand, was love at first bite.  A wonderful, orange zest-flavored sweet bread […]