Blogs from The Full Yield The Full Yield offers a foundation for measurably improving your health and your quality of life, beginning with food. Based on the best scientific research, our 12-month program will help protect you from the chronic diseases caused by diet and lifestyle choices, reduce your reliance on medication, and improve the quality of your life each day as you age. http://www.thefullyield.com/ CopyrightThe Full Yield. All Rights Reserved. Salmon Cakes Made from Canned Salmon Fresh wild salmon is expensive. It’s also seasonal even though we see it in the supermarket year around. Right now for example, it’s previously frozen, although it looks fresh. It tastes fine, but for the money, I’d rather get my wild salmon in a can. It comes from Alaska and...]]> http://www.thefullyield.com/blog.php?bg_post_id=88 January 23, 2012 Hearty White Bean and Winter Squash Soup with Sage-Breadcrumbs January is a time of new beginnings and intentions, especially in the realm of food. Nourishing warm foods that are filling but not heavy are what we look for and few food fill the bill as well as soups do.  This is a thick, winter minestrone based on beans and vegetables. I finish it with...]]> http://www.thefullyield.com/blog.php?bg_post_id=87 January 9, 2012 Stay home Having worked on family farms and as a nurse-midwife, I’ve been up close and personal with the bodies of both human and non-human animals.  While free, healthy animals seem to live in their bodies, we humans mostly don’t—and don’t even notice that we don’t. 

Mostly,...]]> http://www.thefullyield.com/blog.php?bg_post_id=86 January 6, 2012 A New Year’s Treat: Mushrooms Stuffed with Caramelized Onions, Blue Cheese, Rosemary and Walnuts Those caramelized onions from earlier this month (see December 5th posting) get used in this New Year’s dish of stuffed baby bellas. They are just large enough to be a knife and fork food, but small enough to be a substantial, special appetizer without filling you up.  If you wanted...]]> http://www.thefullyield.com/blog.php?bg_post_id=85 December 27, 2011 Bloom We’re one day on the other side of the Winter Solstice, with more light coming every day now.  More than New Year’s eve, this marks the turning point for me: everything which is closing down for the winter months has the promise that spring will come again.  Happy Solstice!

And...]]> http://www.thefullyield.com/blog.php?bg_post_id=84 December 23, 2011 Roast Chicken —A Good Idea Most Anytime Even though Christmas dinner looms next week, which for many is an occasion for serving a turkey, a ham, a goose or other large piece of meat, I want to speak up for the roast chicken, not necessarily for Christmas, but for after the holidays and throughout the year. This is a dish that always...]]> http://www.thefullyield.com/blog.php?bg_post_id=83 December 19, 2011 Celery Salad with Pears, Walnuts and Blue Cheese Celery is plentiful, inexpensive, easy to work with, and needs no cooking so it’s what I turn to for salads in winter rather than lettuce, which tends to be not at its best and also pretty pricey. It’s easy to make the salads fancy, as this one is with the inclusion of pears, nuts,...]]> http://www.thefullyield.com/blog.php?bg_post_id=82 December 12, 2011 Two Strategies for the Holiday Month It’s already begun: the first of what will no doubt be many festive holiday dinner parties both as a guest and a host. We all know that it’s a challenge to eat carefully and well amidst a season of abandon and abundance.  I really don’t want to get to New...]]> http://www.thefullyield.com/blog.php?bg_post_id=81 December 5, 2011 Pumpkin Pie Almost It’s lacking the crust, that’s why it’s almost, instead of pumpkin pie. I love pumpkin pie, crust and all, but after watching people eat the filling and push away the crust, I decided to give up on the crust. One advantage of forgoing the crust is that you can bake this custard...]]> http://www.thefullyield.com/blog.php?bg_post_id=80 November 28, 2011 Winter Squash Soup with Red Chile and Mint Despite the red chile, this is not a hot soup, unless, of course, you use a lot of it.  The sweetness of the squash naturally tempers the heat of chile, as do the flavors of cinnamon and mint.  I prefer to puree this soup, but you can leave it unpureed if you prefer the texture of cubes...]]> http://www.thefullyield.com/blog.php?bg_post_id=79 November 21, 2011 Roasted Butternut Squash with Parsley, Sage, Rosemary and Garlic Good anytime but especially at Thanksgiving

One of my favorite squash recipes is Richard Olney’s squash gratin, in which extremely small cubes of squash bake slowly with garlic and parsley until the dish is golden, looks like a mass of cubes but falls into a puree the...]]> http://www.thefullyield.com/blog.php?bg_post_id=78 November 14, 2011 Winter Squash Season Starts: A Squash Line-Up November is a great time to take a look at winter squash varieties. Summer vegetables are finished in most places, the weather has turned cold, our appetites have shifted, and there are few vegetables more durable, comforting or versatile than winter squash.

What makes a squash a winter...]]> http://www.thefullyield.com/blog.php?bg_post_id=77 November 7, 2011 Roasted Cauliflower with Tomatoes, Feta Cheese and Shrimp—Two Ways The honey, lemon, capers, and feta wake this sometimes-sleepy vegetable. If you can, use a Greek varietal olive oil, such as a Koroneki or Kalamata olive oil.  You can either steam nubbins or florets of cauliflower and add them to the sauce, or slice the cauliflower and roast it separately,...]]> http://www.thefullyield.com/blog.php?bg_post_id=74 October 31, 2011 Green Gratin of Barley and Kale You might feel dubious about the possibilities for this dish, but amazingly, it is not at all dowdy because the kale makes the barley bright green. You can use any kind of kale for this dish. You could also make it with chard. Serve it alone or with tomato sauce. If you like a crunchy topping,...]]> http://www.thefullyield.com/blog.php?bg_post_id=76 October 24, 2011 Cauliflower Soup with Paprika, Parsley and Toasted Bread Crumbs If you have an enormous cauliflower and end up with some left over, even as little as 3 cups, chopped (about 11 ounces), you can make this lovely soup. I love paprika with cauliflower, either the plain or the smoked. The clean scent of parsley is a must, and the crunchy breadcrumbs give an otherwise...]]> http://www.thefullyield.com/blog.php?bg_post_id=75 October 17, 2011 Broccoli and Tomato Salad with Olives and Basil This is a salad that doesn’t sound like it makes sense. Broccoli and tomatoes? But sometimes the sweet broccoli is coming on just when the tomatoes are going out, which is just the nature of fall’s transitional season.  Broccoli always needs a little snap and brightness to bring...]]> http://www.thefullyield.com/blog.php?bg_post_id=73 October 10, 2011 October’s Transitional Season October is a beautiful month everywhere in the world, and it’s another beautiful month as far as vegetables go, too.  It’s a transitional season, meaning that just when you begin to get winter squash, cauliflower, broccoli and grains coming into view, you’ll also be seeing...]]> http://www.thefullyield.com/blog.php?bg_post_id=72 October 3, 2011 End of September Hominy and Vegetable Stew In the Southwest, what others call hominy we call posole. In both cases it’s corn treated with lime, which gets rid of the outer skin, makes vitamins more accessible, and changes the flavor from sweet to meaty.  I cook frozen posole for an hour, then use it in this stew. You can also...]]> http://www.thefullyield.com/blog.php?bg_post_id=71 September 26, 2011 Corn Simmered in Coconut Milk with Thai Basil and Golden Tofu Sweet corn is very good with coconut and curry. Fresh is ideal, but frozen will be fine, too. This is not the least bit complicated to make. I eat it with tofu and brown rice because I happen to like tofu, but the corn and beans are complimentary in terms of protein.  The corn would also be...]]> http://www.thefullyield.com/blog.php?bg_post_id=70 September 19, 2011 Eggplant Gratin Covered with Ricotta Custard This eggplant gratin, with its puffed golden, top smells utterly enticing when it’s baking. The eggs and ricotta provide protein for what is otherwise a vegetarian dish. It is one of my favorite September dishes and one that I proudly serve to company. The leftovers are absolutely delicious...]]> http://www.thefullyield.com/blog.php?bg_post_id=69 September 12, 2011 Corn, Zucchini and Tomatoe Stew (with shell beans) This stew, made with yellow and orange tomatoes, ends up a sunny looking dish.  Of course, if your corn is white, your zucchini green, your tomatoes red, that’s fine, too.  Use what’s available, and there is a lot available right now. This little stew is as pleasant to eat...]]> http://www.thefullyield.com/blog.php?bg_post_id=68 September 6, 2011 Not weather permitting Very often when I’m out for a run I find myself having a passing exchange with someone else out moving around and, every time, it catches me up short:

Me: Beautiful day!
 
Them: Yeah—we deserve it!
 
We...]]> http://www.thefullyield.com/blog.php?bg_post_id=67 September 4, 2011 September: A Great Time for Vegetables Usually, local foods and their seasons vary from place to place, with warm winter states like Arizona and California leading the charge and Alaska coming in last. But September is a month when we’re all pretty much in synch and enjoying the same foods no matter where we are. It’s a...]]> http://www.thefullyield.com/blog.php?bg_post_id=66 August 29, 2011 Sautéed Zucchini with Vinegar, Tomatoes, and Feta Such a simple, straightforward dish with tang from vinegar, torn basil leaves, little tomatoes and other goodies, such as olives, pine nuts, capers. This is the kind of dish I make regularly when zucchini is in season, which is right now, usually without measuring and always improvising. Invariably...]]> http://www.thefullyield.com/blog.php?bg_post_id=65 August 22, 2011 Black Quinoa and Avocado Salad with Feta, Tomatoes, and Sunflower Sprouts Here is a dramatic looking summer salad that’s got plenty of health supporting ingredients, starting with the light, high protein seeds (not a true grain) of quinoa, avocadoes, nuts, and sprouts. You can add to this collection by including pickled onions, a variety of tomatoes or just one...]]> http://www.thefullyield.com/blog.php?bg_post_id=64 August 15, 2011 White Bean Salad with Tuna, Sweet Onions and Fennel Beans don’t always have to be winter foods. Here’s an example of a summer salad, and it’s one you can vary endlessly. The Italian salad on which this is based does not use fennel, but if you feel that fennel is a natural with white beans as I do, you’ll want to use it both...]]> http://www.thefullyield.com/blog.php?bg_post_id=63 August 8, 2011 Reading the news Mark Bittman and Jane Brody, two of my favorite journalists writing about food and health and policy, have pieces in the New York Times in the past few weeks which, along with the New York Times coverage of Michelle Obama’s announcement that big retailers will begin to serve food deserts...]]> http://www.thefullyield.com/blog.php?bg_post_id=61 August 1, 2011 Summer Stone Fruit —When it Needs Improving A few weeks ago at a famous Berkeley restaurant my friends and I were served plums for dessert. Santa Rosa plums, to be exact. Whole. In a bowl. With a knife.  They were perfection, so ripe and juicy and sweet that I can’t imagine they could have been improved in any way at all. Talk...]]> http://www.thefullyield.com/blog.php?bg_post_id=62 August 1, 2011 Big on Beans The Full Yield Program stresses the value of beans in our diets and rightly so.  Here’s a food that’s a relatively inexpensive protein and a highly versatile one. Beans have gotten a bad rap as a poverty food ——but so did polenta before it became something more glamorous...]]> http://www.thefullyield.com/blog.php?bg_post_id=60 July 25, 2011 Bison Burgers and How to Cook Them Many years ago I met a bison rancher named Hugh Fitzsimmons in San Antonio, Texas. When he realized that I wasn’t a strict vegetarian, we finished our lunch and went directly to his house where he made me a bison burger. One bite and I was a fan, and grass-fed bison is the meat I find feels...]]> http://www.thefullyield.com/blog.php?bg_post_id=59 July 18, 2011 We've taken wing Thanks to our strategic and employer partners, our pilot program participants, our investors, and our super staff and developers, we're rolling out a national program today that is available to anyone, anywhere.  And in just a few short weeks we'll be launching with a major national...]]> http://www.thefullyield.com/blog.php?bg_post_id=58 July 13, 2011 Chard Stems and Greens with Sesame-Yogurt Sauce and Black Sesame Seeds Swiss chard is very plentiful during the summer and often better than it is in the winter, partly because the leaves are not overgrown, especially those found at farmers markets.  Too often the stems are thrown away, but they’re quite good to eat.  The most simple way to prepare...]]> http://www.thefullyield.com/blog.php?bg_post_id=57 July 11, 2011 Summer Quinoa Cakes with Beet Greens and Yellow Beet Salad In February I gave a recipe for hearty red quinoa cakes with grated beets. Here’s a version for summer, one that uses the generous amounts of the greens that crown a bunch of yellow beets (or red). The roots are made into a salad of tiny beet chunks, for which you can refer to the entry for...]]> http://www.thefullyield.com/blog.php?bg_post_id=56 July 4, 2011 Roasted Peppers and a Chickpea-Pepper Salad There was a sale on bell peppers last week and I indulged and bought some hefty red and yellow ones. Because they had waxed skins, I decided to char them and soften the flesh, something I often do because it makes them taste better and get silkier. This is something you may end up doing often....]]> http://www.thefullyield.com/blog.php?bg_post_id=55 June 27, 2011 Golden Beet and Pickled Onion Salad to Take on a Picnic (or Eat at Home) When I was in Mexico last month I bought some brightly colored plastic bowls and plates thinking they’d be just the thing for picnics, and they are. Hot weather is coming on and holidays, like the 4th of July, so I’m thinking of vegetables as salads, foods you can take along on an outing,...]]> http://www.thefullyield.com/blog.php?bg_post_id=54 June 20, 2011 Limestone Lettuce with Greek Goddess Dressing: A Summer Treasure Limestone lettuce has been at my farmers market the past few weeks and I must say I enjoy the change from salad mix to using whole heads of lettuce, especially Limestone. While its compact head isn’t always so pretty, the separate leaves are— pale, thick and buttery at the base, flattening...]]> http://www.thefullyield.com/blog.php?bg_post_id=53 June 13, 2011 Celebrate swimsuit season! Now that it’s June, it’s swim season in my little town in Massachusetts.  While the town lake doesn’t officially open until school is out mid-month, when the lifeguards return to their perches and the docks go back in the water, we hardy souls are already jumping in.
 http://www.thefullyield.com/blog.php?bg_post_id=52 June 8, 2011 Considering Celery Celery!

 “You always buy it, but where does it go?” my husband asks. “I never really see it in a dish.” And he was right – until lately.

You can cook celery – in makes a great winter braise or gratin and it makes very good soups,...]]> http://www.thefullyield.com/blog.php?bg_post_id=51 June 6, 2011 Chilled Carrot Soup with Yogurt and Cilantro It’s a hot day, you want a cool soup, but tomato season is months away.

What to do?  Use something that is available but not as garden-sensitive as tomatoes, such as carrots. Pair them with the spicier herbs in their botanical family along with ginger and turmeric and turn...]]> http://www.thefullyield.com/blog.php?bg_post_id=50 May 31, 2011 Herbs: Fresh and Dried By fresh, I mean really fresh— from a garden, a windowsill, the farmers market.  And by standard herbs, I mean parsley, sage, rosemary, oregano and thyme —plus tarragon and chives. (Those are the seven herbs that are in the picture)  I would have happily added marjoram,...]]> http://www.thefullyield.com/blog.php?bg_post_id=49 May 23, 2011 PepsiCo? Gandhi? Whose revolution are you in?  

There are two recent New Yorker articles about the foundational principles of two very different and very significant revolutions.

Pankaj Mishra’s The Inner Voice (The New Yorker, May 2nd, p.80) is a very thoughtful review of Joseph Lelyveld’s...]]> http://www.thefullyield.com/blog.php?bg_post_id=48 May 20, 2011 Green Lentils with Green Herbs and Yogurt Sauce We tend to think of lentils for winter weather, but this dish is right in step with spring—tender, green and fresh. I used the least expensive brown lentils, which are actually green, lots of fresh green herbs (skip the cilantro if it’s not your herb!) and sauce them with yogurt mixed...]]> http://www.thefullyield.com/blog.php?bg_post_id=47 May 16, 2011 How to Make a Lemon Vinaigrette for Your Salad First of all, there’s nothing to it.

Second, a world of flavor and benefit opens up when you start to make your own salad dressings.

Third, you can select high quality fresh oils, interesting vinegars, add shallots, herbs, garlic, mustard —or...]]> http://www.thefullyield.com/blog.php?bg_post_id=46 May 9, 2011 Spring and Winter Vegetables with Pickled Onions and Olives for One This makes a meal whether it’s lunch or dinner. It’s surprisingly practical and there’s no reason why you can’t make this for 2 or 4 or more. But when we eat alone we often think we don’t have the time to make something that’s pretty, substantial, fresh and health...]]> http://www.thefullyield.com/blog.php?bg_post_id=45 May 2, 2011 Asparagus - Get Ready for It! Now is when we want to say farewell to winter squash and hello to the ultimate spring vegetable—asparagus. Much asparagus comes from as far away as Peru and Chile, but this time of year it should be getting closer and closer to home.  It’s in my farmers market (at 7000 feet) now,...]]> http://www.thefullyield.com/blog.php?bg_post_id=44 April 25, 2011 Salsa Verde: Herbs Suspended in Olive Oil Since oils, and olive oil in particular, are an important part of a healthy diet, I thought it a good moment to write about salsa verde, or green herb sauce. This sauce starts with olive oil and herbs but might also include capers, lemon zest, garlic or shallots and other tasty bright little items....]]> http://www.thefullyield.com/blog.php?bg_post_id=43 April 18, 2011 The power that's yours Today's New York Times Sunday Magazine has three articles which together sum up both the most elemental problems and the most essential solutions to our own personal healthcare challenges and to the travesty of American public health. To riff off of Michael Pollan’s oft-cited guidance,...]]> http://www.thefullyield.com/blog.php?bg_post_id=42 April 17, 2011 Pan Glazed Tofu with Sautéed Onions, Cabbage Slaw and Fixings Even though I wrote “This Can’t be Tofu”, a little book that’s full of interesting tofu recipes, sometimes the simplest preparations are most satisfying, like this one. I brown slabs of tofu in a non-stick skillet then glaze them with a splash of tamari, soy sauce or whatever...]]> http://www.thefullyield.com/blog.php?bg_post_id=41 April 11, 2011 Weeknight Polenta with Broccoli Rabe, Toasted Breadcrumbs, and Parmesan If you like meat with your vegetables, add a lamb chop to this plate and you’ll be set. Later in the season you might include a baked tomato or tomato salad, but for chilly April, this works fine as a weekday dinner for me. While the polenta is cooking, cook the broccoli raab, toast some...]]> http://www.thefullyield.com/blog.php?bg_post_id=40 April 4, 2011 Chard Onion Frittata with Basil and Gruyere Cheese This frittata is good warm or at room temperature and can be served cut into small pieces as an appetizer, or into wedges as a main dish. It can be made thin or thick. In short, it is very versatile as well as delicious. To make a lighter version, just use one-half the cheese. This is probably...]]> http://www.thefullyield.com/blog.php?bg_post_id=39 March 28, 2011 Cabbage (and mixed greens) Gratin, or Pain au Chou This looks rich and cheesy, but it’s not. In fact, this gratin provides you with a great way  to use plenty of cabbage and, if you wish, other greens. It also has plenty of protein with the milk, eggs, and cheese, though the latter can be optional if you wish. The one pictured contains...]]> http://www.thefullyield.com/blog.php?bg_post_id=38 March 21, 2011 Cauliflower Over Tomatoes with Feta Cheese Honey, lemon, capers, and feta conspire to make this a zingy rather than a stodgy dish.  Steamed cauliflower goes on top of a pungent tomato sauce and the dish is finished either under the broiler (if everything is still hot) or in the oven (if you’ve made it ahead of time to reheat...]]> http://www.thefullyield.com/blog.php?bg_post_id=37 March 14, 2011 Sweet Potato with Miso-Ginger Dressing and Black Sesame Seeds Sweet potatoes, steamed, then grilled (or not) are so good with this ginger-miso sauce you might become quite addicted to them. I know I have. Serve with a mound of spicy mustard greens, lightly dressed with sesame oil and call it dinner. Or serve with braised tofu and brown rice, sautéed...]]> http://www.thefullyield.com/blog.php?bg_post_id=34 March 7, 2011 Scores, Labels, and Learning to Make Your Own Bed There are an increasing number of retail food chains using earnestly constructed algorithms to create shelf-level nutrition guidance for their shoppers. Hannaford led with Guiding Stars; Topco’s cooperative of grocery chains employs Nu-Val; Supervalu came out with nutrition IQ; Whole Foods...]]> http://www.thefullyield.com/blog.php?bg_post_id=36 March 7, 2011 Roasted Brussels Sprouts with Juniper, Pecans, and Mustard Sauce As the season for Brussels sprouts starts to wind down, try roasting them, if you haven’t already. The process magically seems to sweeten these little cabbages, and the pecans make them extra special as does the optional mustard sauce.  Unless you’re one to make a dinner of this...]]> http://www.thefullyield.com/blog.php?bg_post_id=35 February 28, 2011 Winter Vegetables Masquerading as Spring Turnips, rutabagas, a carrot, some broccoli stems —at first glance, what could sound more dismal?  But pick up these inexpensive vegetables, take off their skins, cut them with care, then blanch and dress them with shallots, lemon and thyme, and you have a cheerful looking dish that...]]> http://www.thefullyield.com/blog.php?bg_post_id=33 February 21, 2011 Yeasted Waffles and Pancakes Yeasted Waffles

Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder.  Traditionally the first part of the batter is set up the night before and the last ingredients are added in the morning. ...]]> http://www.thefullyield.com/blog.php?bg_post_id=32 February 14, 2011 Red Quinoa and Beet Burgers The beets in this burger-like cake make them especially chewy and earthy. If you prefer a more delicate taste, leave them out. (You could serve a grated beet salad on the side, instead.)

Because quinoa has no gluten, flour and cheese are added to hold the grains into a cake. They...]]> http://www.thefullyield.com/blog.php?bg_post_id=31 February 7, 2011 Shredded Kale and Brussels Sprouts Salad with feta cheese I’m not a raw foodist, but I do love raw vegetable salads, especially this one, which is based on Tuscan kale, also known as dragon tongue and lacinato. It’s the dark green vegetable that has a bubbly surface rather than a ruffled, scratchy looking one. Look for leaves that are on the...]]> http://www.thefullyield.com/blog.php?bg_post_id=30 January 31, 2011 Squash Cake with Fontina and Parsley Bread Crumbs This is one of the quickest and most delicious things you can do with that cooked squash you stashed in the freezer. Add a salad or a sautéed green and it’s dinner, at least for me. The longer you leave the squash in the pan, the more it will brown as its sugars caramelize. When you...]]> http://www.thefullyield.com/blog.php?bg_post_id=28 January 24, 2011 Dealing with Large Winter Squash If you’ve become a farmers market shopper, you may have yielded to temptation last fall and come home with some gorgeous but very large heirloom squash or pumpkins. For many of us, there is no more fascinating vegetable at the market than these, and the heirlooms are particularly fetching....]]> http://www.thefullyield.com/blog.php?bg_post_id=29 January 17, 2011 Red Sweet Potato Curry with tofu,bok choy, and caramelized shallots My neighborhood market seems to have a lead on extra-small sweet potatoes whose size are ideal for this dish.  But if large tubers are what you have—and you no doubt will— cut them into long wedges or whatever shapes are pleasing to you. Syrupy mushroom soy sauce vastly broadens...]]> http://www.thefullyield.com/blog.php?bg_post_id=27 January 10, 2011 Design Good designs, whether of culture or of goods and services, are those which promote life-and health-supporting messages and which make life-and health-supporting choices the easy and obvious ones.
  
Having had minimal exposure to consumerism when I was growing up, years...]]> http://www.thefullyield.com/blog.php?bg_post_id=21 January 4, 2011 Black-Eyed Peas with Mustard Greens and Roasted Peanuts Black-eyed peas and greens, a traditional welcome for the New Year, express a wish for wealth—the peas representing coins, the greens, greenbacks. Whether one’s wealth arrives as cash, it’s already present in this warming bowl with its topping of roasted peanuts. Not just for...]]> http://www.thefullyield.com/blog.php?bg_post_id=26 January 3, 2011 Winter Squash Galette Two cups cooked squash will make a galette for four; 3 cups will make one for six, but the amount of dough remains the same. This yeast-based dough cuts down on the amount of fat you need – 3 tablespoons of olive oil instead of 8 tablespoons butter—but it needs to be rolled very thinly...]]> http://www.thefullyield.com/blog.php?bg_post_id=25 December 27, 2010 Winter Vegetable Chowder This is a wonderful soup, one that’s light but sustaining and full of flavor. The milk is steeped with aromatics and the vegetables are cooked in water or, if you prefer, chicken stock. The whole thing is ladled over cheese covered toast which falls apart and thickens the soup. Take the time...]]> http://www.thefullyield.com/blog.php?bg_post_id=24 December 20, 2010 Beginning: Every Day Yourself  

Several decades ago, when I was just starting my midwifery program at Yale, I saw a bumper sticker whose message I’ve been thinking about ever since. 

It said, No matter where you go, there you are.

This is a fundamental truth and on the...]]> http://www.thefullyield.com/blog.php?bg_post_id=22 December 12, 2010 Eggs Over Smokey Potatoes A bit intense for an early morning breakfast perhaps, these lusty eggs are great for supper any time of year.  The smoky Spanish paprika, or pimenton, does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes.  While you can finish the...]]> http://www.thefullyield.com/blog.php?bg_post_id=23 December 10, 2010 Winter Jewel Compote with Pomegranate Seeds One cannot go wrong with the clean flavors of winter citrus, but citrus compotes can be a little tedious to prepare, at least for a crowd. For a small group, though, they’re not problematic and they make a light, bright finish to winter meals.

There is no one magical combination...]]> http://www.thefullyield.com/blog.php?bg_post_id=19 December 6, 2010 Red Lentil Soup with Rice, Spinach and Lime This is one of my all-time favorite soups, for a few reasons.  Of course the first is that it is a very satisfying and delicious soup to eat. It’s also very easy to make. Third, I love the color of the red lentils and the presence of golden turmeric. And fourth, you can play with it. ...]]> http://www.thefullyield.com/blog.php?bg_post_id=18 November 30, 2010 Winter Squash Braised in Cider Certainly families differ in their holiday traditions, but I come from one that always had both sweet potatoes (usually very candied) and winter squash on the table.  I’ve finally let those gooey but good sweet potatoes go, but squash is always present in one form or another.  In...]]> http://www.thefullyield.com/blog.php?bg_post_id=17 November 22, 2010 Soy Glazed Sweet Potatoes You might not know this, but there are two basic types of sweet potatoes: dry fleshed and moist. The former often have Japanese names, like Hanna, or Kotobuki, for Japan is a country where this type is favored.  The skin is not always very dramatic in color, nor is the flesh inside, which...]]> http://www.thefullyield.com/blog.php?bg_post_id=16 November 15, 2010 New! In the past two months, we’ve been the best kind of busy, planning and preparing our new launches for 2011:  new program offerings, new food products, new website functionality for our program members, additional partnerships, and all of it to be available nationally to consumers, patients,...]]> http://www.thefullyield.com/blog.php?bg_post_id=14 November 10, 2010 Red Beans and Winter Squash Stew I’m always looking for color in my food.  Drab, brown food does nothing for me! In fact, it was the sad appearance of the vegetarian food of the sixties that I had to overcome when I opened Greens to a non-vegetarian public. And it was color as well as flavor that made the food work...]]> http://www.thefullyield.com/blog.php?bg_post_id=15 November 9, 2010 The List of 10: Making a Commitment to a Health-Supporting Diet We live in a world of lists, surely a modern-day coping mechanism in the face of information overload and too many competing choices.  Here’s The Full Yield Top Ten to help you put eating well at the top of your to-do list today and forever.

  1. Eat primarily health-supporting,...]]> http://www.thefullyield.com/blog.php?bg_post_id=12 August 31, 2010 Creating a Community of Elders The Full Yield Program is predicated on our belief--and abundant research done by others--that the single most important, most urgent thing any of us can do to improve our health, our quality of life, and our ability to endure the various stresses of life, is to eat a health-supporting diet.

    Those...]]> http://www.thefullyield.com/blog.php?bg_post_id=11 August 21, 2010 Arranging a Marriage to Restore Public Health  

    Two articles have appeared in the past week that speak to the complex challenges we face in making food purchases, and both present good examples of why we desperately need definitive truth-telling about food and health and why our food industry needs our help in order to help...]]> http://www.thefullyield.com/blog.php?bg_post_id=10 July 27, 2010 Eat AND Live  

    EAT AND LIVE

    Continuing on the theme of quality vs. quantity, there was an interesting article in the WSJ this week titled The New York Times story on The Full Yield that ran on November 29th and likely already know our stance on overeating and obesity: it is a misplaced, dangerous, and damaging causality.

    Our country’s persistent and pervasive focus...]]> http://www.thefullyield.com/blog.php?bg_post_id=3 February 8, 2010 It all begins with food. You don’t yet know me and I don’t yet know you but one thing we both know for sure: we have to eat.  And to feel good and live well, in each moment and throughout our lives, we have to eat well—every time we eat.  So what on earth is happening?  Why aren’t we...]]> http://www.thefullyield.com/blog.php?bg_post_id=1 November 27, 2009 Pretty food Today is Sunday, the day I cook a few big pots of things to carry us—along with made-in-the-minute omelettes and salads and broiled fish and veggie burgers—through a workweek of family eating.  (Leftovers are the original convenience food.)

    I made an arame and toasted...]]>     http://www.thefullyield.com/blog.php?bg_post_id=2 November 22, 2009