This is how things are supposed to work: You’re a hunting and gathering human being, out in the wild. You come across a brightly colored but unfamiliar object dangling from a tree. It looks potentially edible. Is that good for me, you wonder? You take a tiny bite. It’s delicious. One of the best things … Read moreIs Tasty Food Really Bad For You?
I don’t know about you, but every time I go into a Whole Foods, I’m tempted by their salad bar. And the number one temptation for me is their superfoods salad, which inspired this version. You’ll feel great after eating this colorful, summery salad full of nutrient-rich foods. As an added benefit, it holds … Read moreSummer Superfoods Salad with Roasted Salmon
“How do I know if I’m still in fat burning mode, or if I’ve shifted back to sugar burning mode?” This was the excellent question posed to me earlier this week by a patient in my clinic. After reading the book, she’d adopted an ancestral diet, and was eating around 20 grams of carbohydrate … Read moreAsk Dr. T: How to tell if I’m in sugar or fat burning mode?
If the classic mother sauces have intimidated you, causing you to steer away from sauce making, here’s a manageable recipe for you. This is likely the easiest and most forgiving multipurpose sauce you’ll ever make. One of the best parts about it is that the ingredients are interchangeable, but the technique stays the same. Just … Read moreThe easiest sauce you’ll ever make: Spicy Roasted Tomatillo Sauce Recipe
Often our meals consist of a melange of whatever looked good at the butcher counter thrown together with whatever goodies came in our weekly produce box. But as a restaurant critic, I’m fortunate enough to sample the creative genius of many chefs and am occasionally inspired to recreate the flavors of their dishes in my … Read moreCoconut Collards with Fried Chickpeas
We typically buy free-range chickens from local organic farms, which cost $15-20 each. Therefore, we try to get the most bang for our buck from our birds. As you’ve seen, we roast them and make stock from them. We also use the leftover meat (usually dark) to make chicken salad. And since we do it … Read moreProject Chicken: Buffalo Chicken Salad
Who are you and why are you doing this? My name is Josh Turknett. I’m a neurologist, headache specialist, and migraine sufferer, among other things. My wife is Jenny Turknett. She’s a food writer and restaurant critic, former caterer/event planner, and migraine sufferer, among other things. A few years ago I made a surprising and … Read moreAn Introduction