I love Harissa. It’s spicy, but not too much so, flavorful and fresh all at the same time. I hope you enjoy my recipe! You may dry toast the spices for additional flavor if you like. Harissa 7 whole dried chilies, New Mexico or Guajillo 2 roasted red peppers, make yourself or purchase jarred, drained… Read More
The Lessons of Coronavirus Moving forward… I’m sure by now everyone knows that the vast majority of those with coronavirus had an underlying health conditions; i.e., high blood pressure, obesity, and more. We won’t know all the statistics until this is behind us. My hope is that people give their health due consideration moving forward.… Read More
One of the silver linings to the coronavirus, COVID-19, is that– judging from everyone’s social media posts–people are back in the kitchen cooking and baking with a fury! I hope when this passes people continue! This recipe has been requested many, many times over the years. Enjoy! Make a double batch–they freeze well. Oat Bran… Read More
I am proud to be chairing this important program at The Commonwealth Club. In Fast Carbs, Slow Carbs, David Kessler explains how eating refined grains such as wheat, corn and rice leads to a cascade of hormonal and metabolic issues that make it very easy to gain weight and nearly impossible to lose it. Worse still… Read More
So many labels: Paleo, Keto, Empath, Democratic, Republican, Optimist, Nerd. On and on. Why do we feel the need to label ourselves, to place ourselves into groups/tribes? Sometimes it might be that we’ve found a group of people who are like us, who understand us, and we feel like we’re home with a family, our… Read More
As many of you know I have been co-chair of the Health and Medicine Forum at The Commonwealth Club in San Francisco for 11 years now. Through my volunteer work at The Club, I have had the pleasure of meeting incredible people and learning so much. This next week I am chairing, for the second… Read More
