Growing up in the 1960s, ethnic food was not so much a big thing. My mother did a loving job of feeding our family of six and there were some treats I recall. One was a diminutive can of caponata—a smidge of an offering, served on a thin rye krisp, just enough for one...
From the Kitchen of Dr. Amy RothenbergHere’s a recipe that takes under two minutes to prepare (before popping in the oven) but everyone loves to eat!Take your raw brussels sprouts, rinse. Drizzle with olive oil. Don’t be stingy! Put in the oven at 350˚F. Get in there...
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...
From the Kitchen of Dr. Amy Rothenberg With all the encouragement to eat more veggies, I always set a goal for myself of eating 10 veggies a day. One trick is to include a veggie or two with breakfast. I have entirely recategorized which foods go with which meals!...
