I’ve been inspired lately by Melinda Ring, MD, FACP, ABOIM, CNS, DipABLM, IFMCP’s helpful, educational, and fun takes on living a healthy and vibrant life through the lens of culinary medicine. Check her out!
Back in med school in New York City, I had the pleasure of taking an extracurricular course taught by a classmate who was also a classically trained chef.
The course, CHEF (Cook Healthy, Eat Fresh), included short lessons followed by hands-on portions in which we all cooked a healthy and delicious dish in small groups. I’ll always remember that.
While I’m comfortable in the kitchen and have always been drawn to food preparation (probably because it meant family time and I got to eat while I was making it), there is still so much to learn and plenty of fun to be had along the way.
I’ve always been a salad guy. Here’s one where I used the final tomato harvest and fresh basil from our garden, Persian cucumbers, mozzarella, cracked pepper, Maldon sea salt flakes (the best!), extra virgin olive oil, and aged balsamic vinegar of Modena from a babymoon visit to Italy.
My wife doesn’t like cucumbers quite as much as me, so rimming the dish with them was a nice way to accommodate that while adding a design element.
How are you thinking about or using culinary medicine in your life? Let us know in the comments.
