It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More

It’s Not Just About Calories

A reader wrote in to say that my Queen of Sheba birthday cake sounded delicious but was so calorie-laden she would avoid it. She is right: this cake is high in calories. However, calories alone don’t make a food healthy or unhealthy. They are just one measure of a food’s nutritional value. (more…)
Read More

Sweet potatoes: Not Just For Thanksgiving

After seeing my recent blog post about the hazards of rice-eating, a dispirited reader wrote to ask whether there were any safe starches left that he could eat to fuel his morning workouts. After giving up gluten-containing grains, rice had been his standby, but if he cut down on that – what was left? My immediate answer: sweet potatoes! (more…)
Read More

Anticancer Diet Basics

If you have time to read only one article about anticancer eating, make this the one! In this post, integrative radiation oncologist Brian Lawenda M.D. and I provide a brief overview of the seven nutritional factors we consider to be the most important in helping to prevent and overcome cancer*. (more…)
Read More

Do Multivitamins Cut Cancer Risk?

Fans of magic bullets took heart this week from headlines proclaiming that a daily multivitamin supplement can cut our cancer risk. Not so fast, people! Although the study appears to be methodologically sound,  its results may have been skewed by several factors, including the selection of its participants and its source of funding. (more…)
Read More

Crispy Sticky Black-Pepper Tofu

I have a confession to make: I don’t cook with tofu. For a foodie who claims to eat everything, this is a somewhat embarrassing revelation. It’s not that I dislike its taste; in Japanese restaurants I’m perfectly happy to eat the delicate silken cubes nestling at the bottom of my miso soup bowl. (more…)
Read More

In Praise of Fungi

Did you know that Japanese mushroom farmers are half as likely to develop stomach cancer as their non-mushroom-growing neighbors? (1) This may be due to the fact that they regularly eat the mushrooms they cultivate and benefit from the cancer-protective compounds in them. (more…)
Read More

Watercress and Red Cabbage Salad

Today’s recipe is from Elyn Jacobs, who has not only overcome breast cancer, but was inspired by her own healing journey to help others in theirs. Following her treatment, she gave up her high-flying Wall Street job and became a cancer coach and radio host. Here is Elyn’s story (told by herself), followed by her delicious recipe for watercress and red cabbage salad. (more…)
Read More

Pears: Underrated Nutritional Superstars

This fall, instead of gravitating towards apples (I know — they’re so much easier to love: ripening more predictably in our fruit bowls, traveling better without bruising, simultaneously offering tart crunch and creamy flesh, and coming in a wide range of different flavors, shapes and colors), give pears a chance: this may be one of the healthiest food choices you can make. (more…)
Read More