The Doctor Cooks

A Cool Potato Salad

This recipe comes from Ed Espe Brown’s Tomato Blessings and Radish Teachings.  Again, German butterball potatoes are awesome in it, but any red or heirloom potato will do.  I even substitute sweet potatoes in the fall.  Savor some corn-on-the-cob along with it!

Beat the Heat with Gazpacho

Here's a reprise from August 5th of last year.  The temperatures were in 100's and I didn't want to turn on the stove.  Gazpacho was and still is a great way to stay cool in the hottest heat of the summer.   Made from vegetables that thrive in this heat, it's prepares easily and quickly.  Enjoy!

Cream of Cucumber Soup

Eating local and seasonal is one of the key principals of healthy eating.  Why?  Local and seasonal foods grow in the same conditions in which you live and thus help you thrive there—or should I say endure as the temperatures exceed 100 degrees in Kansas City.  My CSA delivered plenty of tomatoes, cucumbers and zucchini this week.  Plus I received more of the same, green beans and hot peppers from a patient who gardens organically.  If you don’t know about CSA, please read my article Want Fresh Produce?  Hire a Farmer!

This refreshing soup is delicious served cold.  It gets its creamy texture from the oatmeal, a trick to remember if you are avoiding dairy.  You can serve it along side Cold Tomato Sauce or Tempeh Kebabs or as a light lunch with the cucumber wakame salad and corn.

Corn on the Cob

Eating local and seasonal is one of the key principals of healthy eating.  Why?  Local and seasonal foods grow in the same conditions in which you live and thus help you thrive there—or should I say endure as the temperatures exceed 100 degrees in Kansas City.  My CSA delivered plenty of tomatoes, cucumbers and zucchini this week.  Plus I received more of the same, green beans and hot peppers from a patient who gardens organically.  If you don’t know about CSA, please read my article Want Fresh Produce?  Hire a Farmer!

My favorite way to cook corn on the cob is to shuck it and cook it in boiling water for 5 minutes.  Another favorite is to leave it in the husk, soak it in water for 20 minutes, then put it on a hot grill for 5 - 10 minutes or until tender inside.

Cucumber Wakame Salad

Eating local and seasonal is one of the key principals of healthy eating.  Why?  Local and seasonal foods grow in the same conditions in which you live and thus help you thrive there—or should I say endure as the temperatures exceed 100 degrees in Kansas City.  My CSA delivered plenty of tomatoes, cucumbers and zucchini this week.  Plus I received more of the same, green beans and hot peppers from a patient who gardens organically.  If you don’t know about CSA, please read my article Want Fresh Produce?  Hire a Farmer!

I offer this recipe for the adventuresome and with a particular patient in mind.  Sea vegetables are a staple in Japan, but neglected in our culture.  They are rich in trace minerals such as calcium, potassium, magnesium, iron and iodine in a readily absorbable form.  And what a time to for additional minerals when we are sweating more from the intense heat! 

Mirin is a sweet Japanese rice wine.  You’ll find it and wakame sea vegetable in the macrobiotic section of your health food store.  This recipe is a variation of one on the package of Eden brand wakame sea vegetable.