Food as Medicine group

We had two great mornings in our food as medicine groups this week - focusing on the health benefits of legumes, beans and lentils.


Here is the Tuesday group, as we sat down for a 4 course lunch together, eating what they had cooked together.


The menu was:

  • Lentil and caper pate with lentil chips
  • White bean pesto with poppadoms
  • Sugar snap pea and blood orange salad
  • Moroccan Bean stew (using black beans, garbanzo beans and red lentils)
  • Not-so-dumb blondies (using cannellini beans)
  • Mandarinquat brownies (using black beans)
Most of us don't get enough fiber in our diets and beans are a wonderful was to increase our fiber intake.  I love using the "Eden Foods" brands of cooked beans in my cooking, as they are cooked with kombu - a sea vegetable that helps to break down the oligosaccharides in beans, which is the part that causes gas.  Soaking your beans helps too - along with good rinsing - as the oligosaccharide is water soluble. Gas shouldn't be your reason for not eating beans! There are many ways to avoid it.


Beans help with :
  • stabilizing gut transit time - not too fast so that nutrients can't be absorbed and not too slow so toxins can't be reabsorbed
  • heart health, 
  • are an EXCELLENT source of anti-oxidants (more than blueberries), 
  • help maintain a healthy gut flora
  • high in folic acid and B6
  • are a good protein source
  • high in iron, magnesium and calcium
  • a good source of molybdenum
  • stabilizing blood sugar levels
  • eliminating toxins, carcinogens and excess hormones
  • producing butyrate from your gut bacteria which heals and protects the lining of the large investine.
So go eat some beans today!  
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Harvest and Food as medicine

It's been a busy week this week.  As well as many of my usual things, I started two new "Food as Medicine" groups this week, AND we harvested our Godello grapes in the vineyard! More on the harvest soon.


The two new "Food as Medicine" groups were on Tuesday and Thursday. Each group consists of 9 women, and we will meet once a month.  This month we looked at some of the benefits of eating a whole foods plant-based diet, with a focus on the benefits of avoiding dairy in our diets.

After some time in discussion, we donned our aprons in the kitchen and went about making and tasting the following:

  • almond milk
  • brown rice milk
  • oat milk
  • cashew cream
  • whipped coconut cream
  • soft cashew cheese
  • cheese sprinkles
  • cheese cake
all without any dairy or animal products in sight!


Sadly we were so involved, I forgot to take any photos!  

The recipes for the milks are already on this blog, as is the recipe for the cashew nut cheese.

The cheese sprinkles were a great hit.  They are a non-dairy alternative to parmesan cheese or other types of cheese that you may sprinkle on caesar salad, vegetables, or pasta or....  The recipe came from the book "Let them eat vegan" and here is a link to the vegan parmesan cheese recipe by Dreena Burton.


The cheesecake went down very well, so I'll have to make that again and take some photos to share with you.

I really enjoyed our time together, and hope they all did too.  Looking forward to next month already.
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