I love this pesto, which is so versatile – it can be mixed into soup, thinned with water or more extra virgin olive oil to make a sauce, spooned over veggies, grains, beans. Pesto can be used as a thick pasta sauce, served over chicken, shrimp, scallops, tofu, grilled vegetables or even on bread instead of butter. You can use it as a dip for a colorful crudité platter, or with slices of gorgeous, baked purple yams.
From Debra Stark’s desk
A repeat from 2013 because it’s time to recalibrate….
According to Dr. Mark Hyman, family physician and a four-time New York Times bestselling author, we’re battling a “diabesity” epidemic. Diabesity, he says, is when our bodies move from balanced blood sugar to insulin resistance (the state when our cells become numb to the effects of insulin and need increasing amounts of it), to full blown diabetes and obesity.
Diabesity occurs, Dr. Hyman says because we’ve drugged our cells with too much sugar and starch (yes, this is an oversimplification on my part…).
But what if we can’t stop eating carbs and sugar? What if we can’t resist that big bowl of pasta? What if eating cake is routine instead of an occasional indulgence?
I recently read a book published in 1999, called The Diet Cure: feel better in 24 hours, naturally by Julia Ross, M.A., which encourages us to stop dieting, to balance the body’s chemistry so we don’t have the cravings in the first place. The book says that dieting and pep talks won’t help when what we need is a biochemical overhaul.