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One of my guilty procrastination techniques all through medical school was to watch Mark Bittman’s Minimalist Videos.  I LOVE them!  They are short, funny, and produced well.  But most of all they offer fantastic recipes:  simple to execute, healthy, and delicious.  Just what everyone needs more of in their lives!  His recipe for chickpea flour savory pancakes has become a staple in my repertoire.  I leave out the wheat flour, and double the chickpea flour to make it gluten free.  Often I add shrimp, diced red peppers, scallops, fresh parsley, fennel bulb, or minced scallions.  It is incredibly versatile.  Another recipe that I have adopted successfully is his sweet potato salad.   Sweet potatoes are nutrient dense compared to their white potato counterparts.  In this version, Bittman gives potato salad a complete makeover, adding black beans, cilantro and lime.  Fresh, creative, easy and nutritious!  I was very excited when I learned that he would be speaking at Powell’s Books this week!  He is touring to promote his new cookbook titled The Food Matters Cookbook, following the publication of his book, Food Matters.  The thrust of his message promotes movement toward a plant based diet and away from processed foods.  His personal health has improved since making these changes in his diet and he argues that this way of eating is good for our planet’s health too.  He shared some statistics about the industrialized livestock industry which were indeed damning.  It was at that point in his presentation that I started questioning his message.  Sure, I agree that industrialized animal production is a nasty business, using far more water, land, petrol, and resources than it should, but all these statistics are based on feeding animals a GRAIN based diet.   Cows, pigs, and chickens have not evolved to eat grains, and neither have we.  Factory farmers feed cows corn because it fattens them up and makes them grow faster than their grass grazed cousins.   Prairies and grasslands that could be feeding cattle using only the sun and rain as resources have been converted into giant corn and soybean monocrops in order to feed cattle and fuel our industrialized food industry.  The solution is not to become vegetarian, but to raise our meat sustainably.  In my experience as a physician I see my patients’ health improve when they eliminate grains (especially, but not just wheat) from their diets.  I would assert that eating grass fed meat with heaps of vegetables and small amounts of properly prepared grains and legumes is the ideal to shoot for.  I do agree with Bittman’s main message that we need to eat REAL FOOD, which means we need to cook.  We need to protect our children from anti-foods like soda and chips that are available from vending machines in their schools, and served to them on trays (subsidized by the government) in school cafeterias.  My personal mission is to help people realize that it is not hard or time consuming to cook healthy meals.  I think Mark Bittman is on the same path.  I did buy the cookbook because it is chock full of innovative simple meal ideas.  In fact, he took a picture of the couple in front of me while I was in line to get the book signed, and I made it onto the website!  (I’m in the second photo) I would love to hear from my readers:  what are some obstacles to cooking real food that you experience?  What are some solutions that you’ve found?  What do you think about vegetarianism or sustainable agriculture?

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  • Rethinking Diabetes June 26, 2013
    Dr Louise Rose
  • Healthy Brains, Healthy Habits: LENS Neurofeedback and Open Focus Brain Exercises February 7, 2013
    Why Neurofeedback? By guest blogger Austin Rose Do you ever feel like who you are limits who you could be? Have you ever felt negative thinking influences how you live your life? Political theorist William Connelly describes the activity in our brains when he says, “to think is to move something. And to modify a […]
    Dr Louise Rose
  • Super Tonic Chai December 2, 2012
    Astragalus– immune stimulating (increases macrophages and natural killer cells) and adrenal tonic.  great for anyone with spleen qi deficiency, supports good digestion.  Very safe, mildly sweet flavor, overall tonifying. Burdock root- Liver tonic, blood cleanser, alterative.  Mildly bitter and therefore stimulating to the digestive system.  Historically used […]
    Dr Louise Rose
  • Look What is Blooming at Rose Cabinet Medicine September 5, 2012
    Yarrow is a common medicinal plant and familiar wild flower.  In traditional herbal practice it is used to stop bleeding, reduce fever, and also as a bitter herb to tonify the digestive systerm.  Herbalist Matthew Wood says in The Book of Herbal Wisdom, “Like a number of good blood medicines, Yarrow both stops hemorrhage and […]
    Dr Louise Rose
  • Easter Macaroons April 7, 2012
    Easter and Eggs.  Rebirth. Resurrection. Eternal life. Spring. Baby chicks. Bunnies. Asparagus. Hollandaise. Macaroons. Last week I bought a giant bunch of gorgeous asparagus, and made several batches of hollandaise sauce to adorn it.  So delicious and an easy way to get choline rich egg yolks, and CLA rich butter into our diet.  Only using […]
    Dr Louise Rose
  • Anatomy of an Epidemic March 13, 2012
    Anybody who has been hanging around me lately has gotten an earful about this book.  Integral to my philosophy of medicine is  that mental/emotional wellness and overall health are inseparable.   As a naturopath, I believe in the healing power of nature.  I do not use or prescribe pharmaceutical drugs without carefully considering and exhausting […]
    Dr Louise Rose
  • Roots, Seeds, Raspberries… Emerging briefly from hibernation. January 30, 2012
    I’ve been doing a little hibernating lately.  It only seems appropriate during the shortest days of the year, and in soggy Portland.  My menu these days reflects my desire for warming, grounding, nourishing foods. Chicken and root vegetables in white wine Into my dutch oven start some chicken thighs cooking in white wine, added golden […]
    Dr Louise Rose
  • Don’t go without pumpkin pie this year! Gluten free, grain free, dairy free deliciousness! November 9, 2011
    I love my pumpkin pie, but I am determined this year to not have regrets about what I ate over the holidays!  How many times do I need to learn that the recovery time is not really worth the few bites of gluten laden decadence?  For those of you looking for a delicious alternative to […]
    Dr Louise Rose
  • Gluten. Biochemistry. History. November 4, 2011
    Dr Louise Rose
  • Brain Food October 26, 2011
    Dr Louise Rose

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