Gallo Pinto is a whole grain and legume mixture. Gallo Pinto has its roots in Costa Rica where it is a white rice and black bean mixture with a spicy sauce called Salsa Lizano. Our recipe makes it with brown rice and other grains. The recipe is below. You can buy the sauce in the … [Read more…]
Congee is a grain-based, medicinal porridge served for centuries in traditional East Indian and Chinese homes. It is an easy and affordable dish to incorporate into any diet. It is used preventively to promote good health and strong digestion. Congee for breakfast is simple and easy to make. You use a small amount of grain … [Read more…]
By Kathryn Hayward, MD, and David L. Thomas, Jr. Exciting things are happening with the 4 COS4S initiative. People love the inclusiveness, creativity and joy of collaborating to encourage restaurants, schools and hospitals to offer whole food, plant-based options. In this blog, we are introducing The Home Project as a fourth 4 COS4S project to complement … [Read more…]
By Kathryn Hayward, M.D. and Elle Stetson-Dibble One of the most emotionally charged subjects concerning our food choices involves animal welfare. As we embarked on understanding and writing about this often-polarizing topic, we made a commitment to discover a way to discuss it with balance, openness and curiosity, and to find areas of common ground … [Read more…]
By Kathryn Hayward, M.D. On Thursday night last week, we enjoyed a wonderful dinner at the first restaurant on Mallorca to embrace the 4 COS4S project. From prior posts, you will recall that 4 COS4S invites restaurants to add to their menus four whole food, plant-based items. The restaurant is Can Amer, one of Mallorca’s … [Read more…]
By Kathryn Hayward, M.D. and Elle Stetson-Dibble There are few activities that affect our individual health and well-being more than what we put in our bodies for nutrition. When we make daily decisions about what to eat, we usually think about how that food is going to taste, going to make us feel, and how it … [Read more…]