I 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 More
In my last blog, I talked about the human body as a system of pathways that link together like gears. As one gear connects with the teeth of another gear, information is passed between them and is shuttled around the body. The equivalent of gears in our body is biochemical pathways. These pathways process nutrient information from food into molecules that get the work of the body done. To visualize how these biochemical pathways work, just open the hood of your car while the engine is running and watch those belts spin. Yes, biochemical pathways work that fast, shuttling information every second of every day.Read More
About ten years ago, one of my colleagues made a joke about the left-hand index finger being the most frequently used implement for eating food. He was referring to pulling up to a drive through, lowering the car window, placing an order and then consuming that food while driving. Mindless eating. Then there’s the competitive eating “industry.” Indeed, there is Major League Eating organization that promotes competitive eating.Read More
Nothing 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 More
Similar 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 More
If 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?
Just like precious gems have held unique value for humans for centuries, bioactives have a similar intrinsic value akin to precious gems, but for your genes. And they have since the beginning of time. Here’s how.Read More
In my last blog post, I talked about the significance of the wild herbs and plants that frequently adorn the plates of people across the Mediterranean Region. Growing food in the backyard and scouring the mountainsides and fields for fauna and flora has always been part of the Mediterranean plate, regardless of the country or region. Added raw to salads, simply sautéed with a finishing sprinkle of fresh herbs or steeped in teas, often referred to as “mountain teas,” these freebies of nature are a staple to daily platesRead More
The Mediterranean Diet is often referred to as the “gold standard” of diets, touted by experts around the world as “the diet” to follow. Rich in vegetables and fruit, legumes and sometimes seafood, this eating style appears to hit all the nutrition targets anyone could need. Interestingly, the Mediterranean region spans three continents and 23 countries, where each country has its unique culture and culinary style. The foods of Southern Italy are not the same as Tunisia or Turkey, but the people are still eating the “Mediterranean Diet.” So how can the diet of a region with such food diversity be labeled the “healthiest?”Read More
As a health enthusiast, selecting and preparing foods that nourish you is part of your daily routine. No doubt those foods include a bountiful collection of fruit and vegetables claiming their rightful space in your kitchen. Plentiful research shows that produce is both healthy and “good for you,” but now we know even more about how they shape our healthRead More
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 More
Hardly a day seems to go by without some kind of mention of DNA testing, along with the words genetics and genomics. The question then becomes. Is there a difference between them, and more importantly from where I sit, what is their relevance to you and your health?Read More
In The Genomic Kitchen, all of today’s understanding of nutritional genomics is channeled into the delicious food we put together using our M.I.S.E. approach to ingredients. These are foods to taste, experience, savor, love and make a part of your everyday.
I love the sweetness that emerges when you roast fresh vegetables. But there's an unbeatable vitality to contrasting that flavor with the pop of raw crunch and the taste of the earth that comes with it. Raw crucifers, a family of vegetables that includes broccoli, cauliflower, bok choy and
The key to making culinary genomics come alive is learning how to prepare these powerful Master Ingredients to unlock their greatest food-gene potential. Bioactives in some of these flavorful tools are dormant and need to be awakened through chopping, tossing, and mixing.