When "Natural" Isn’t Safe

Natural is in—because “natural” means safe, right? That’s not always the case. Arsenic is natural; so is hemlock (ask Socrates how that turned out), and lead. “Natural” traditionally means free of man-made substances, and created by Mother Nature.

As I’ve learned over the years as an emergency room doctor, Mother Nature can be dangerous.

To read more, go to When “Natural” Isn’t Safe

Source: Huffington Post

Peppermint Bark

Whether you make this in a double broiler or a microwave, everyone loves it, and I promise that I wont tell a soul 🙂

White Chocolate Only (the kind I eat, since I’m allergic to dark chocolate)–see recipe including dark chocolate further below

Ingredients:

  • 2 pounds white chocolate (chips or bars broken into pieces)
  • 6 candy canes (depending on how much you like – I use these sparingly.  Feel free to throw in more!)
  • 1/2 teaspoon peppermint oil
  • 1/4 teaspoon coconut oil (in a pinch, can also use canola oil)

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Roasted Butternut Squash

Ingredients:

  • 2-3 pounds of butternut squash, peel and seeds removed, and cut into 1-inch chunks  (1 -2 large squashes, or for a short-cut, buy it pre-chopped in chunks at the grocery store)
  • 3 tablespoons virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper

Prepare:

  • Preheat oven to 400F
  • Toss together all ingredients
  • Arrange in a single layer on a sheet pan, and roast 25-30 minutes (or until tender), turning once midway through cooking.

Thanks to Ina Garten and The Food Network for the original version of this recipe!

Magic Spinach, Pear, and Pomegranate Salad with Gorgonzola

(It’s magic, because even with people who normally refuse to eat vegetables, this salad DISAPPEARS!)

Ingredients:

  • 8 cups baby spinach
  • 1 ripe pear, sliced thinly
  • 1/3 cup pomegranate seeds
  • 2 ounces gorgonzola

To prepare:

Thank you to Guy Fieri of The Food Network for the original version of this salad (I’ve modified parts of it) 🙂

Duck Fat Brussels Sprouts

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*watch out – even family members who don’t typically eat Brussels sprouts will become dangerous when you cook them in this recipe! Read More