One comment that I’ve heard over and over since I began promoting a whole-foods, plant-based diet is the following: “I tried being a vegetarian but I got sick and I felt tired all the time. I needed more protein.” Protein is not the problem. For a person who makes the switch from the standard American…
Based on a recipe by Cait Johnson This soup, based on a traditional Tuscan recipe, is nothing like the tomato soup in a can. It’s fast and easy, and chock full of tasty, fresh ingredients. Depending on how spicy you like your food, you can add cayenne (optional) to taste. Freshly sliced bread, lightly toasted,…
In This Issue: 1) Questions and Answers 2) Fresh Tuscan Bruschetta Soup 3) Pumpkin-or-Squash Pie Happy fall, and Welcome to our October Q & A edition of the newsletter. OUR NEW STUDIES I’d like to thank everyone who has continued to express interest in our new studies, which examine the effects of certain plants…
Carbohydrates have gotten a bad rap over the last decade. The Atkins Diet has convinced many people that the way to be thin and healthy is to avoid all carbohydrates in favor of foods higher in fat content. Even the more moderate Zone and South Beach diets recommend foods that are supposedly higher in protein…
This delicious rice recipe is great on its own, but I love to use it as a filling for stuffed peppers. You can use green, red, yellow, or orange bell peppers – the sweeter ones provide the best flavor contrast to the spicy and savory rice. The recipe comes from my wellness coordinator, Gayle Lange.…
This simple dish is delicious, quick, and loaded with healthy carbs. I like to grate the zucchini in a food processor; It’s hardly noticeable by children or picky eaters, but it adds substance and packs a nutritional punch in this tasty recipe. However, for those of you who like your squash to have more of…
This delicious dish is relatively quick, and uses peanut butter (use the natural kind with no sugar for the healthiest, best tasting option) to make the sauce. You can use almost any vegetables that you like, or whatever you happen to have on hand. Ingredients 8 ounces pasta, cooked 1/2 bunch broccoli, cut into florets…
Adapted from a recipe by Martha Stewart This flavorful seasonal dish combines delicious roasted squash and a variety of fresh spices. Serves 4-6. Ingredients • 2 pounds squash, such as sugar pumpkin, butternut, calabaza • Coarse salt and freshly ground pepper • 2 cloves garlic, minced • 1/2 teaspoon crushed red pepper flakes • 1…
What does it take to lose those inches and feel lighter? Over the years we’ve all read the books and tried the diets: the Zone, Body for Life, the South Beach Diet, and on and on the list goes. The weight comes off and the weight comes back on. We’ve counted calories, carbs, and glycemic…
In This Issue: 1) Produce Doesn’t Poop 2) Losing the Inches 3) Exercise Series: Part Two 4) Spicy Squash Pasta 5) Stuffed Peppers with Green Rice Here’s to your health, Dr. Mitra Ray
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