Holli Thompson

  The winner of our contest to win The Blood Sugar Solution Cookbook, by Mark Hyman, MD is Abby White! Abby submitted this Kale, Cherry, Pistachio and Brussels Salad in a Jar to us, and it made us want to stop everything and try it.  Brussels and kale are in season right now, so grab some fresh local veggies and start mixing! Abby tells us that this salad holds up well, even when  you toss it with the dressing. I’m guessing it gives the flavors a chance to meld, and the kale and brussels time to marinate. Thank you, Abby, and thanks also to the fabulous other contestants.  We received dozens of fabulous recipes, and it was a really tough call.  The good news is that I decided to name a second place winner, who will receive a copy of my anthology, Optimism!. We’re announcing that winner soon, so stay tuned. Kale, Cherry, Pistachio and Brussels Salad in a Jar Ingredients 1 bunch of Lacinato Kale, thinly sliced 1 bunch of Brussels Sprouts, sliced into thin ribbons 1/2 cup of red onion, thinly sliced 1/4 cup of dried cherries 1/4 cup of pistachio nuts Dressed with 1 tablespoons of EVOO,…

Sunchokes are a tuber that tastes a little bit like an artichoke heart when cooked, and can taste like a water chestnut when sliced raw. I love anything tasting like artichoke, so this soup is something I crave. Sunchokes are rich in inulin, a prebiotic carbohydrate that stimulates good bacteria; translation, these are good for your immunity.  They are prolific growers, and related to the sunflower family. Sunchokes are delicious sliced raw on a salad, or steamed and eaten like you would a baked potato.  I love this creamy soup, it’s easy to make and satisfying on a late winters day. Buy fresh sunchokes without blemishes, and scrub them well. Ingredients 2 tablespoons olive oil 1 cup chopped onion 2 celery stalks, chopped 4 garlic cloves, chopped 2 pounds sunchokes peeled and cut into chunks 1 quart vegetable stock Salt and black pepper to taste Preparation 1. Heat the olive oil in a soup pot over medium-high heat and cook the onions until soft, then add chopped garlic. 2. Add the sunchokes, celery, and the vegetable stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes soften, about 45 min. 3….