The Doctor's Spicebox - Thrive Kitchen Cooking Classes

I love rice porridge, oats in all ways, and have also made porridge with farro, bulgur, sorghum and amaranth. I think I’m going to start making millet more. All of these can be a way to start your day with whole grains (and I always add fruit and nuts plus spices too). What’s your go-to porridge?
Great ideas in this article.

The History of Porridge (Oats and More Plus Recipes!) If you love porridge, you are in good company. Humans have been eating porridge in one form or another for at least 32,000 years, making it one of the oldest cooked foods still going today! Long before breakfast cereals, recipe books or even agriculture, people were soaking, grinding and cooking gra

It’s obvious, but also truly astounding how a poor appetite can be revived to the point of voraciousness by the right food.
A nourishing meal that the whole family can enjoy but adaptable for different stages of life, with just a bit of “post-production” — cooking a small portion longer, cutting it in tiny dice, just like I used to do when my kids were babies. Keeping it high protein and high fiber, with familiar flavors, and of course delicious. Same meal, adapted in the second photo for different needs.
I’m so very grateful I can apply my medical, nutrition and culinary training to care not just for patients, but this time for my family. This is culinary medicine in real life.

The NYT has an article out titled "Is Loving Food the Secret to Eating Less of It," which questions the idea that ultrasprocessed foods are addictive because they are hyperpalatable. And this reminds me of my interview on "The Joy of Food" with Dr. Sanjay Gupta on CNN a few years ago. I looked up the accompanying article in which they asked be about "5 Ways to Add Joy to Your Meals" and thought, oh, I had some good ideas! Hope you find these helpful. Link in comments, and I welome your thoughts as well!

Last night’s riff on one of the recipes I’ll be teaching in next week’s Thrive Kitchen at Home cooking class! We will be celebrating exploring the many delicious ways to cook with soy foods. Wed 5/6 630-830 pm PST. Free to members, just $20 for everyone else. Cook with me from the comfort of your own kitchen!
Register: 415-833-3450 or email [email protected].
Menus and Schedule: Kp.org/sanfrancisco/thrivekitchen

Drop a comment if you know what this dish is, and how you like to make it! (And/or if you know what film this song is from!)
To your health!
Linda Shiue, MD, Chef 👩🏻‍⚕️👩🏻‍🍳

More on my favorite subject, and my mission— culinary medicine.

At Kaiser Permanente medical school, students are cooking | Chief Healthcare Executive Students can take a course that gets them working in the kitchen and links food to overall health. Dr. Linda Shiue talks about the course and why nutrition is critical to medical education.

You know I live, love and breathe culinary medicine. It’s my way of being the best doctor I can be. And my favorite colleagues share this passion
Yesterday I had an incredible opportunity to give the inaugural culinary medicine lectures to the annual meeting here in beautiful San Francisco, as part of the Nutrition Pre-Course. I reviewed the evidence for health promoting diets, culinary medicine and teaching kitchens, shared pearls that any physician can implement into their patient encounters (in just a few minutes!), and finished with a couple of recorded cooking demos (beans 3 ways and grain bowls).
💡What I realized:
-for most of my culinary medicine talks, I’ve been speaking in an echo chamber (a lovely and delicious one!)
-and it is also, or perhaps more, important to share this knowledge with people to whom it’s new, or who might not yet be convinced
Very grateful for this opportunity to expand my reach to my fellow internists.
A full circle moment, to speak at an internal medicine conference in the city I did my internal medicine training
The first time I’ve attended
The first time somehow I’ve been inside Moscone Center!

Thank you to the Nutrition Pre-Course faculty who invited me and shared the stage:
Michael Owen-Michaane, MD
David Seres, MD
Tirissa Reid, MD


I’m sad to have missed the second half of the session because I had to get to clinic! Which seems appropriate for internal medicine ;) I know you all understand.

✴️ If you attended my talks, please share in the comments one thing about culinary medicine you learned and/or plan to implement in your practice.

To your health!
Linda Shiue, MD, Chef, Dip ABLM
👩🏻‍⚕️👩🏻‍🍳