What To Eat For Diabetes
/Tired of conflicting information on what to eat for diabetes? One thing is for sure--your genes give us clues and they never lie!
Read MoreTired of conflicting information on what to eat for diabetes? One thing is for sure--your genes give us clues and they never lie!
Read MoreScience has shown us that antioxidants are great for your health. Here are some delicious foods high in antioxidants and how to incorporate them into a culinary meal
Read MoreLearn the health benefits and power of herbs and spices and why you should not eat a meal without them.
Read MoreOur version of an Indian curry dish using our go to curry blend. Full of robust flavor and activates genes that are instrumental in how we manage inflammation and oxidative stress.
Read MoreA conversation with my parents on why the Mediterranean became a part of their life.
Read MoreHere are our favorite savory breakfasts - beyond cereal! Why we decided to give up our sugary breakfasts for breakfasts that are beyond satisfying.
Read MoreIt can be daunting to think about how to improve gut health naturally with fermenting foods from scratch, but don’t let that stop you from giving it a try! Fermented foods taste amazing and many of them are fabulous for your health! Optimize your gut health with our 8 favorite fermented foods recipes.
Read MoreHere’s my go-to simple formula for building a better smoothie bowl that has food-gene potential in 6 easy steps. I provide you with easy tips on how to include ingredients that are beneficial for your genes and overall health.
Read MoreWe love these renditions of quinoa and edamame salads. The recipes are packed full of bioactives that will get your genes talking! In this article I share three unique ways to add some flavor and flair to edamame quinoa salads.
Read MoreWhy eat canned or packaged sardines and what do you do with them anyway? Read on to find out how and discover how you can make canned sardine recipes in easy, delicious, crowd-pleasing ways.
Read MoreA can of tuna is a great staple in our pantry and on our plates. In this article I share five unique ways to add some flavor and flair to canned tuna recipes.
Read MoreChickpeas, also known as garbanzo beans, are a super cool, readily available, portable, snackable, affordable and tasty nutrition “bomb”. They pack a complete protein punch, literally providing all essential and non-essential (because we can make them), amino acids which are the building blocks for protein. Here are 7 creative ways to cook with chickpeas in your kitchen.
Read MoreLet’s face it, most of us only have so much money we can spend on groceries. so it makes sense to spend your money where you get the most value for your dollars. Now some of you may think that value translates to buying in bulk or on sale to stretch the food budget. True. But there is another way to think about value for your food dollars which translates to getting the best return on your ingestion (R.O.I.). This approach is less about dollars and cents, and more about how much health value you get from the food you buy. And bar far, the biggest return on your food dollar investment is found in the produce department. So let’s head over there so I can show you which fruit and veggies to spend your money on, and more importantly, why.
Read MoreI am always looking for quick and unique ways to translate crucifers to the plate, and I always have a cabbage in my refrigerator too. It's my trusty friend, a go to ingredient and its inexpensive too.
Read MoreNothing makes me happier than to see a resurgence of fermented foods take their rightful place on our plates. Fermented foods have been part of the human plate around the world for centuries. Not only are fermented foods a traditional and sustainable way of preserving food and extending the harvest, it turns out they are some of the best foods for our health. More importantly, they are a source of nutritional compounds that also communicate with our genes. Let’s find out how.
Read MoreSimilar to tzatziki, raita uses a yogurt and cucumber base, however, adds a different flavor nuance through the use of spices and herbs. I have seen many different variations including ginger, cumin, coriander, cayenne, hot chili peppers (fresh), cilantro, mint. Raita serves as a simple dish or condiment.
Read MoreIf you have been reading The Genomic Kitchen Notebook, you know I have been talking a lot about the power of bioactives and their ability to influence how your genes behave. Bioactives can initiate the process by which we turn genes on and off. But perhaps what you really want to know is: how can I get started right now? What can I do today to start a food-gene conversation on my own plate?
This is a recipe I adapted from an original recipe developed by Chef Deborah Madison. The fennel and tomato meld beautifully to create a luxurious taste in your mouth. The addition of olives adds a nice salty contrast to the unique combination of flavor offered by the fennel and tomato. An unforgettable dish you will make often, I promise.
Read MoreApplying heat to crucifers denatures its important myrosinase enzyme. In this recipe, we offset the loss by stirring fresh greens back in.
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