Featured Recipes

Summer Rolls

Healthy Recipe for Summer Rolls by Dr. Gourmet

These go by a lot of names: summer rolls, basil rolls, Vietnamese rolls, Thai basil rolls... and I have even seen them on menus as spring rolls (not deep fried).

There are endless varieties and you don't have to be restricted by this recipe. You can use pork instead of shrimp or shrimp and pork. Cilantro along with the basil or with some mint is great. Thinly sliced cucumber instead of the carrot or along with it is a good idea. Red cabbage maybe?

The key is to plan carefully so that you don't over fill the rolls.

Chicken Potstickers

These little rolls seem so complicated, but when you get started it is really simple. Blend some ingredients and spices in the food processor, roll into balls, roll into the rice papers and cook. The result is so satisfying and amazingly tasty.

If you don't want to make your own peanut sauce, there are good ones on the market. Check the sodium content and choose the one that's lowest in sodium.


A colleague gave me some cabbage from their garden the other day, and when my wife proposed that I make a variation of this soup, I was skeptical. The ingredients seem so odd, so old-worldly. This is in fact a traditional Polish soup, and as with many traditional foods, there are endless variations. I like this one with the split peas to make it very hearty.

I thought that sauerkraut had a lot of sodium and it does, sort of. There's about 160 mg of sodium in 2 tablespoons, but that would be OK as a seasoning. Sausage is not that much of a problem and if you are careful, it's easy to find kielbasa with about 150 mg of sodium per ounce. Like the sauerkraut, the sausage, sliced thinly, will also add lots of flavor and saltiness. All of this combines with the sweetness of the onions and cabbage as well as the creaminess of the split peas to make a great soup.

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Dr. Gourmet's Health & Nutrition Bites

Timothy S. Harlan, M.D.As I've noted in the past, medicine is not like algebra, where if A = B and B = C, then A = C. So if a food contains an ingredient, and that ingredient has been linked with a certain positive or negative effect, it does not necessarily follow that the food will also have that effect. (Boy, it would be great if it did!) In medicine, it's critical to connect those dots with specific research.

Chocolate is a case in point. Cocoa, from which chocolate is made, is high in flavonoids (an antioxidant) and contains both caffeine and magnesium. All three of those ingredients have been separately linked to a reduced risk of diabetes, while cocoa and chocolate have been linked with reduced oxidative stress, inflammation, and insulin resistance - all three of which are associated with diabetes.

A team of researchers from Harvard Medical School and Tokyo Medical University in Japan sought to connect the dots between cocoa, chocolate, and diabetes. Does eating chocolate prevent diabetes? »

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