Let Your Food Be Your Medicine

Dr. Lori says You Are What You Eat

One ingredient at a time.....

'It is how I am suggesting we live life so that we may savor the moment and taste the experience'

Let Your Food Be Your Medicine on April 5th,
was a flavor filled event where I experienced the delight of teaching the healing power of foods. I explained how a plant based diet can reverse the inflammation that leads to aging and disease. Some of the foods included cabbage, squash, fennel, cilantro and coconut oil. Eaten four times a week, foods in the cruciferous family - cabbage, turnips, broccoli, cauliflower - have shown to reduce the risk of cancers.

Thanks to Chef Jan Laird for a symphony of flavors! Here's a recipe we all enjoyed preparing and eating.

Fennel Orange Salad with Red Onion and Olives

3 small fennel bulbs, tops trimmed

2 large navel oranges

1/2 small red onion

6 black olives

3 Tbs. extra virgin olive oil

11/2 Tbs. lemon juice

3/4 tsp. Kosher salt

1 tsp. chopped fresh mint

fresh ground pepper

Cut fennel in lengthwise quarters then thinly slice. Thickly slice off ends of orange and peel away zest and white pith. Pull apart orange segments. Thinly slice onion, place in cold water then drain. Slice olives. Toss fennel and onion in a bowl. Squeeze juice from ends of orange over fennel and onion. Arrange orange segments on top, sprinkle with olives and mint. In a separate bowl, whisk olive oil, lemon juice and salt. Drizzle dressing over salad. Add pepper and serve.

Here's what the 'chef's' of the day had to say:

' Enjoyed the fun and knowledge'

' Very useful information'

' Extremely enjoyable environment'

' So much flavor from simple ingredients'

' A wonderful way to spend an afternoon'

' Learned to utilize ingredients for health'

And I loved every tasty moment together.

There's more in our healing pantry:

The next Let Your Food Be Your Medicine

is June 7th. New recipes, lots of learning, sharing and laughter!

To reserve your place contact: