From the Kitchen of Dr. Amy Rothenberg A friend lent us a juicer some months ago and we have been enjoying juicing lots of veggies and some fruit this summer. The benefit of juicing is that you can pack a lot of vitamins and minerals into juice but remember you are...
From the Kitchen of Dr. Amy Rothenberg I am not sure how I got to be 61 years old having never baked a pie! But recently one of my neighbors organized The First Annual Middle Street Pie Contest. It was a glorious, if chilly, Sunday afternoon and though my entry did...
I am always encouraging my patients to eat more dark leafy green vegetables, one of the most nutrient-dense foods you can ingest. Many of us did not grow up eating leafy greens and some even find a big batch of kale or red chard a bit intimidating! What do you do with...
I have a two minute salad up on the salad page, but adding one here in the veggie department to underscore what good idea it is to have a salad everyday! It is not uncommon for me to grab my lunch and bring it to my consultation room to show it to a patient. Most...
From the Kitchen of Amy Rothenberg ND Some of you know I am a bit of an artist & can often be found in my small studio making books or other projects. I am inspired by materials, things from nature, a beautiful pen, and especially by handmade paper, with its color...
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and doesn't take long to make. To prepare a vegetarian lentil soup, don't add meat and substitute vegetable broth for the chicken broth. Original recipe for this soup was from...
Chilled soup seems like an oxymoron to me, but I was determined to do something light and summery for this month’s offering. I was blown away at the delicate pale celadon color of this soup. And if I were to give a temperament to this soup, I would call it shy. It’s...
Never a huge gazpacho fan, but I was in search of something summery in which I could also use all the veggies I had overgrowing in my garden, so gazpacho was a natural selection. The key to good gazpacho is fresh ingredients, the right balance of veggies and the right...
This is the soup I have made most often, that my kids ask for the most and that I can make blindfolded with one hand behind my back. It's a kind of take on a milestone sans the pasta. Well, that might be overstating it, but suffice it to say, you do not have to be too...
The key to a good squash soup is to bake the squash and sweet potatoes and white potatoes and to not rush them along. With pumpkin or squash, I will cut in half, get out the seeds and bake face down on a cookie sheet. I was once so inspired by the sound of sizzling of...
