

By Dr. Ronald Hoffman
Serves 4 1 pound greens (mustard, turnip, collards, or a mixture) 1 clove garlic, peeled and minced 1 medium onion, chopped 2 cups chicken broth 1/2 teaspoon ground black pepper Wash the greens carefully and remove any tough stems. Place…read more
Categories:Lunch Recipes
By Dr. Ronald Hoffman
Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish. Serves…read more
Categories:Lunch Recipes
By Dr. Ronald Hoffman
Serves 8 3 heads broccoli 3 tablespoons extra virgin olive oil 3 teaspoons salt Preheat oven to 375 degrees F. Trim about 1″ of stem (from bottom). Cut Broccoli in half then cut stem into 1/2 moons. Tear off broccoli…read more
Categories:Lunch Recipes
Though we think of declining estrogen as the hallmark of menopause, it's actually common for…
Up to 12 percent of Americans have ulcers at some point in life. Peptic ulcers…
Gallbladder disease is a modern illness. An estimated 20 million Americans have gallbladder disease. The…
Each year, at holiday time, I compile a list of the year’s top podcast episodes.…
I write this article with a bit of trepidation—some may think I’m betraying my “holistic”…
Q: How can I ensure that I’m getting the most nutrition possible from my food?…
Leyla Weighs In: Olive Oil and Brain Function