Hip and Trending Holistic Medicine

Post sponsored by Barilla. See below for more details. Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness! All the Greens When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well. I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens. Goat Cheese: love it or leave it I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well. Vegan? Yes! Never fear,...

I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together. Sweet Potato Enchiladas: Components This recipe is involved, there’s no two ways around it. While I’ve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components. The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example: The sweet potatoes Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scoo...

Sorghum Salads I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn't big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar texture to cooked wheat berries. Slightly chewy, far from mushy. Sweet Potatoes While I tend towards using roasted sweet potatoes in dishes like this, you could easily swap them for something similar. Roasted squash or rooted vegetables during the winter make a good 1:1. During the summer I like to use similar flavors with roasted sweet corn, tomatoes, and peppers. Spices Depending on the spice company, chipotle can get hot in fairly small quantities. However, this isn’t the easiest thing to tell. I like to take just a small taste of the powder and see how it reacts. If I find that my mouth is on fire, I might cut back a bit. If the opposite is true, I’ll usually bump the chipotle amount up to 1 ...

My patient Adam, had been in a severe car accident when he was young. He nearly died of his injuries and spent several months in intensive care. He attributes his miraculous healing to the love of his friends and family who came to the hospital every day and spent hours at his bedside, talking to him, and holding his hand. Even when he wasn’t conscious, he was aware that they were there. Love is your healing superpower. For all of us. You have the ability to learn how to use it, to draw upon it, and to have it become an incredible healing tool. Here’s a little scientific information about the chemistry of love. Cortisol, which is released from the adrenal gland, is known as the “stress hormone.” It is the body’s natural, self-protective response to stressful situations and fuels our “fight or flight” response (also known as our fight, flight, or freeze response). When we feel threatened, cortisol is released and sup- presses certain functions of the nervous system, such as ...

When used properly, kettlebell training is one of the absolute best compliments to jiu jitsu training. Here are the 5 reasons kettlebell training forms a large part of my conditioning routine, and why they will continue to do so: 1. Kettlebells Improve Grip-Strength One of my first coaches said to me “In jiu jitsu, If you can’t grip you can’t fight.” A powerful grip is important for wrestlers and MMA fighters but absolutely crucial for BJJ players. In the vast majority of kettlebell exercises you are engaged with the the bell by gripping at the handle. The weight is then flung, pressed or pulled in certain vectors and arcs. The muscles used to power these exercises may get to rest at some points during the set, but the grip is taxed almost constantly. I notice after a good kettlebell training cycle that my grip is way stronger. This means that when I grab a training partner’s lapel (or wrist), my connection is much better and more difficult for my opponent to break. 2. Kettlebells...

I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set. The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you’re anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt – also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.   Continue reading Mushroom Scallion Tartine with Poblano Yogurt on 101 Cookbooks from 101 Cookbooks http://bit.ly/2UUbSV4 Heidi Swanson February 15, 2019 at 10:50AM

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from leftovers? Grain bowl! You can practically make a grain bowl any way but I have a few tips that might help you make it even better or easier!) For starters, try using components. Whip up some roasted vegetables and grains on the weekend, making this a practically instant meal during the weekdays. Also, use whatever egg method your like best. I skip around depending on what I’m feeling that day (and one of the reasons I love keeping Pete and Gerry Organic Eggs on hand!) Pan-fried, hard-boiled, soft-boiled, or scramble all work great in this recipe. Grains for days The foundation of the bowl but easily changeable. I love using farro because it’s hearty and provides an amazing texture to t...

Some fascinating emails have come through my in-box over the past decade. One example arrived back in 2015 from Erica Sonnenburg, which led to this write-up shortly thereafter. Erica and her husband, Justin Sonnenburg, are researchers at Stanford where they study the collection of bacteria that inhabit our gut. It’s called the microbiota. Her name struck me as familiar because the Sonnenburgs, both Ph.D.s, were included in Michael Pollan’s article – Some of My Best Friends are Germs from May 2013. Her note went on to say they often cook recipes from 101 Cookbooks because many of them have the hallmarks of “good microbiota food”. This immediately made me feel great, but also sparked many questions that have been dancing around my head ever since. When it comes to broad strokes, I get it. You want to encourage, nourish, support your internal bacterial community. The good bugs. And there are some general “best practices” in life that help. But, for me, the real, well-researched, specif...

Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C / 300°F for 20 min or until crisp...

I’m lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread – substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery – all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy…the consensus was: 1) Allow the bread to cool completely. 2) With this loaf – not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab – Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme’s pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted – Josey’s rye comes to mind, also Anna’s Daughters’ Rye – a beautifully distinctive local bread. Once this was sorted, Josey got on with his afternoon, and I started thinking about what I’d eventually put on th...

For whatever reason, I feel like I’ve made it my mission to share the joy of beans on toast. I realize, it’s a bit of a funny mission. However, beans on toast is a magical thing and if you like beans, you should eat them on toast. Growing up in the midwest, baked beans were a thing for nearly every family get-together. And yet, I never ate them. I avoided them, in fact. I’m not sure if it was the flavor, the texture, or just that I wasn’t a big fan of any bean. Luckily all of that has changed and now I have my favorite vegan baked bean recipe to share. All the beans When it comes to bean varieties, small navy beans are the traditional baked bean. I’ve also been known to use great northern. I’d also highly recommend checking out Rancho Gordo and using their Yellow Indian Woman Bean or their Alubia Blanca. I picked up a bag and the texture of these beans is perfect for a long-baked dish. The sweetener I usually stick with molasses, maple syrup, or honey but I have a weakness fo...

I’ve done chocolate pudding many, many ways over the years. And it’s nearly always good. But from this day forward if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I’ll be using.  It’s from a whimsical, illustrated French children’s cookbook published by Random House in 1966, La Patisserie est un Jeu d’Enfants , with text and drawings by Michel Oliver. The pudding completely caught me off-guard, in the best way possible. French versus American Chocolate Pudding This is not like a typical American chocolate pudding, it has no milk, cocoa powder, or cornstarch – which makes sense because it is from a French book. This is more of a deep, concentrated, dark chocolate mousse, although if you’re used to chocolate mousse that has whipped cream folded in, it’s different from that as well. Tips & Tricks The key here is good chocolate, then a gentle touch bringing a short list of common ingredients together,...