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Makan Di Sini Sekarang: 12 Restoran, 12 Kota

Makan Di Sini Sekarang: 12 Restoran, 12 Kota

  1. Rumah

14 Oktober 2010

Oleh

Jeff Zalaznick

Miami: Hakkasan

New Orleans: Cochon

Boston: O Ya

New York: Spesialisasi Italia Torrisi

Foto milik Maryse Chevriere

Philadelphia: Restoran Amada

Foto milik Arthur Bovino

Washington, DC: Citronelle

Los Angeles: Bazar

Austin: Juan dalam Sejuta

Seattle: Lark

Vegas: Carnevino

Chicago: Pemungut cukai

San Francisco: Zuni Café


Dokter ini meresepkan obat dan resep nabati

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Pada episode podcast Extra Spicy ini, Dr. Linda Shiue berbicara tentang bagaimana dia mulai meresepkan keripik kale kepada pasien dan buku masak barunya, "Spicebox Kitchen," yang menjembatani keahlian medisnya dengan kegembiraan memasak makanan nabati yang sehat. Dia berbicara kepada pembawa acara Soleil Ho dan Justin Phillips tentang perjalanannya dari dokter menjadi koki, tradisi kuno makanan sebagai obat, dan kekuatan buku resep untuk memotivasi pasien menuju kebiasaan makan yang lebih baik.

Dengarkan episode dengan mengeklik pemutar di atas, dan gulir ke bawah untuk membaca transkrip percakapan Soleil Ho dan Justin Phillips yang telah diedit dengan Linda Shuie.

Berikut adalah sebagian transkrip wawancara Soleil Ho dan Justin Phillips dengan Linda Shuie, diedit dan diringkas untuk kejelasan. Wawancara dilakukan pada 26 Februari.

Soleil Ho: Jadi salah satu anekdot di Spicebox Kitchen yang saya suka adalah cerita Anda tentang resep keripik kangkung sebagai resep untuk pasien. Dan saya merasa itu adalah enkapsulasi hebat dari apa yang Anda lakukan. Maukah Anda menceritakan kisah itu kepada kami?

Linda Shiue: Jadi saya benar-benar mencari alat lain di tas dokter figuratif saya. Dan saya pikir yang saya lakukan hanyalah menulis lebih banyak resep untuk obat tekanan darah, obat kolesterol, atau obat diabetes. Dan tentu saja, kita harus melakukannya, tetapi saya pikir, untuk apa lagi saya menggunakan ini?

Ada kekuatan yang berbeda dalam tanda tangan dokter pada buku resep dan apa yang tertulis di atasnya yang menjadi bukan mandat, tetapi rekomendasi yang sangat kuat dan sangat resmi. Dan sebagai semacam eksperimen saya pikir, oke, saya akan mencoba ini dengan pasien yang saya kenal baik, dan yang saya kenal memiliki selera humor mungkin tidak merasa aneh dengan ini.

Dan saya ingat pasien itu adalah seorang pria yang sebenarnya tidak bekerja secara profesional di bidang makanan, tetapi dia menyukai makanan dan dia adalah seorang sukarelawan di pasar petani setempat. Dia memiliki banyak perjuangan dengan semua penyakit kronis yang berhubungan dengan makanan seperti tekanan darah dan kolesterol, dan saya pikir dia pra-diabetes.

Jadi di sebagian besar kunjungan yang saya lakukan dengannya selama bertahun-tahun, itu seperti, &ldquookay, tekanan darah baik-baik saja, kolesterol Anda masih sedikit tinggi, bla, bla, bla. Anda harus menurunkan berat badan atau Anda akan menderita diabetes suatu hari nanti.&rdquo Lalu saya berpikir, &ldquowell, oke, saya lebih tertarik untuk mendengar secara spesifik tentang apa yang dia makan. Apa yang dia sukai dari pasar petani?&rdquo

Jadi dia memberi tahu saya akhir pekan sebelumnya bahwa ada semua jamur yang bagus ini. Dan dia menceritakan panjang lebar bagaimana dia menikmati memasaknya dengan banyak mentega. Dan dia sangat bersemangat. Dan ketika Anda mencoba terhubung dengan seseorang tentang apa pun, momen kegembiraan itu adalah pembukaan Anda, bukan?

Jadi dia bersemangat dan berbicara tentang jenis resepnya, caranya menikmati hasil bumi, yang luar biasa. Jamur sangat bagus. Jadi saya berkata, &ldquotitu terdengar sangat bagus. Sayuran apa lagi yang kamu suka?&rdquo Dan dia seperti, &ldquoOh, kamu tahu, aku tahu kamu akan menyuruhku makan lebih banyak sayuran hijau. Saya tidak terlalu suka mereka.&rdquo Saya seperti, &ldquoapakah Anda camilan asin atau camilan manis?&rdquo Dan dia seperti, &ldquooh ya, keripik. Saya hanya makan keripik sepanjang malam saat menonton TV.&rdquo Dan saya seperti, &ldquowell, saya punya ide untuk Anda.&rdquo Jadi begitulah keripik kale muncul.

Saya seperti, &ldquojika Anda suka keripik, mengapa Anda tidak mencoba resep keripik kale ini? Mereka akan mendapatkan kepuasan asin yang sama seperti yang Anda suka dari keripik kentang. Mereka tidak akan terlalu renyah, tetapi mereka akan renyah dan jauh lebih baik untuk Anda. Dan saya pikir ini mungkin cara agar Anda bisa mulai menikmati sayuran hijau.&rdquo

Dan dia seperti, &ldquohuh?&rdquo Tapi dia tidak tersinggung. Dia tertarik. Karena itu seperti saya berbicara bahasanya dengan ini dan itu bukan hanya ceramah, &ldquoAnda harus berhenti melakukan itu. Tidak ada lagi keripik kentang untuk Anda.&rdquo

Jadi itu membuat saya berani. Dan kemudian saya datang dengan resep kedua saya untuk snacker manis. Seringkali ketika orang dengan gigi manis itu makan sesuatu tanpa berpikir saat mereka menonton TV di malam hari, itu adalah es krim. Dan itu menjadi resep krim Banana Nice di mana Anda pada dasarnya membekukan pisang matang yang jika tidak akan masuk ke roti pisang pandemi. Dan Anda dapat menambahkan apa saja: kacang, cokelat, beri, rempah-rempah.

Jadi itu hal lain, tidak hanya menjangkau orang ketika mereka merasa bersemangat atau emosional, tetapi melakukan sesuatu yang sedikit menarik perhatian orang.

Soleil Ho: Oh, wow. Rasanya sangat avant garde, bukan? Begitulah cara avant garde menjangkau orang-orang juga, hanya dengan membuat mereka ketakutan.

Tampaknya apa yang Anda latih misalnya, Anda pergi ke dokter dan mereka memberi Anda selebaran yang mengatakan untuk makan lebih banyak sayuran hijau dan hal semacam itu. Apa yang Anda lakukan adalah memberi tahu orang-orang bagaimana cara makan sayuran, pada dasarnya? Itu saja?

Linda Shiue: Itu pada dasarnya. Saya tidak harus pergi ke sekolah kedokteran untuk memberi tahu orang cara memasak sayuran, bukan? Saya tidak perlu melakukan itu sama sekali. Namun saya benar-benar berpikir ini sebenarnya adalah inovasi paling kuat yang pernah saya buat sebagai dokter.

Ada banyak dokter di luar sana yang bisa melakukan ini, tetapi kebanyakan dokter tidak melakukan ini. Dan saya pikir, sama seperti hal lainnya, kita semua tunduk pada informasi yang berlebihan. Kita semua diberi terlalu banyak selebaran. Ada terlalu banyak email. Berapa banyak yang benar-benar Anda baca dan simpan?

Dan bahkan jika Anda mau, katakanlah Anda adalah pasien yang disuruh makan lebih banyak sayuran berdaun hijau, Anda melihat daftarnya dan Anda seperti, &ldquookay, saya rasa saya akan mengambil beberapa bahan ketika saya pergi ke toko kelontong.&rdquo Lain kali Anda membawanya pulang. Dan Anda seperti, &ldquough, saya biasanya tidak makan ini. Apa yang harus saya lakukan dengan ini?&rdquo Dan kemudian dibutuhkan lebih banyak langkah untuk beralih dari menjadi juru masak non-rumah semacam itu, atau yang tidak memasak sayuran menjadi, &ldquoSaya rasa saya akan mencari resep,&rdquo menjadi &ldquoI kira saya akan mencari cara untuk memasak resep ini,&rdquo kan? Sebuah resep masih hanya daftar instruksi dan bahan-bahan.

Jadi saya pikir, mengapa tidak memotong perantara? Biarkan saya benar-benar menunjukkan kepada Anda, biarkan saya menginspirasi Anda. Jika Anda makan ini dan Anda suka ini, Anda akan melakukannya setelah Anda melihat betapa mudahnya setelah Anda melakukannya. Indahnya mengajar, memasak, yang menarik bagi saya adalah kita selalu membuat kesalahan dan itu bukan bencana. Ini bukan akhir dunia. Itu semua adalah kesempatan belajar.

Orang tidak perlu diberi makan dengan sendok. Ini benar-benar seperti, &ldquocome with me. Ayo masak di sebelahku dan kita akan memikirkan ini bersama dan pastikan kamu suka makan ini.&rdquo


Dokter ini meresepkan obat dan resep nabati

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Pada episode podcast Extra Spicy ini, Dr. Linda Shiue berbicara tentang bagaimana dia mulai meresepkan keripik kale kepada pasien dan buku masak barunya, "Spicebox Kitchen," yang menjembatani keahlian medisnya dengan kegembiraan memasak makanan nabati yang sehat. Dia berbicara kepada pembawa acara Soleil Ho dan Justin Phillips tentang perjalanannya dari dokter menjadi koki, tradisi kuno makanan sebagai obat, dan kekuatan buku resep untuk memotivasi pasien menuju kebiasaan makan yang lebih baik.

Dengarkan episode dengan mengklik pemutar di atas, dan gulir ke bawah untuk membaca transkrip percakapan Soleil Ho dan Justin Phillips yang telah diedit dengan Linda Shuie.

Berikut adalah sebagian transkrip wawancara Soleil Ho dan Justin Phillips dengan Linda Shuie, diedit dan diringkas untuk kejelasan. Wawancara dilakukan pada 26 Februari.

Soleil Ho: Jadi salah satu anekdot di Spicebox Kitchen yang saya suka adalah cerita Anda tentang resep keripik kangkung sebagai resep untuk pasien. Dan saya merasa itu adalah enkapsulasi hebat dari apa yang Anda lakukan. Maukah Anda menceritakan kisah itu kepada kami?

Linda Shiue: Jadi saya benar-benar mencari alat lain di tas dokter figuratif saya. Dan saya pikir yang saya lakukan hanyalah menulis lebih banyak resep untuk obat tekanan darah, obat kolesterol, atau obat diabetes. Dan tentu saja, kita harus melakukannya, tetapi saya pikir, untuk apa lagi saya menggunakan ini?

Ada kekuatan yang berbeda dalam tanda tangan dokter pada buku resep dan apa yang tertulis di atasnya yang menjadi bukan mandat, tetapi rekomendasi yang sangat kuat dan sangat resmi. Dan sebagai semacam eksperimen saya pikir, oke, saya akan mencoba ini dengan pasien yang saya kenal baik, dan yang saya kenal memiliki selera humor mungkin tidak merasa aneh dengan ini.

Dan saya ingat pasien itu adalah seorang pria yang sebenarnya tidak bekerja secara profesional di bidang makanan, tetapi dia menyukai makanan dan dia adalah seorang sukarelawan di pasar petani setempat. Dia memiliki banyak perjuangan dengan semua penyakit kronis yang berhubungan dengan makanan seperti tekanan darah dan kolesterol, dan saya pikir dia pra-diabetes.

Jadi di sebagian besar kunjungan yang saya lakukan dengannya selama bertahun-tahun, itu seperti, &ldquookay, tekanan darah baik-baik saja, kolesterol Anda masih sedikit tinggi, bla, bla, bla. Anda harus menurunkan berat badan atau Anda akan menderita diabetes suatu hari nanti.&rdquo Lalu saya berpikir, &ldquowell, oke, saya lebih tertarik untuk mendengar secara spesifik tentang apa yang dia makan. Apa yang dia sukai dari pasar petani?&rdquo

Jadi dia memberi tahu saya akhir pekan sebelumnya bahwa ada semua jamur yang bagus ini. Dan dia menceritakan panjang lebar bagaimana dia menikmati memasaknya dengan banyak mentega. Dan dia sangat bersemangat. Dan ketika Anda mencoba terhubung dengan seseorang tentang apa pun, momen kegembiraan itu adalah pembukaan Anda, bukan?

Jadi dia bersemangat dan berbicara tentang jenis resepnya, caranya menikmati hasil bumi, yang luar biasa. Jamur sangat bagus. Jadi saya berkata, &ldquotitu terdengar sangat bagus. Sayuran apa lagi yang kamu suka?&rdquo Dan dia seperti, &ldquoOh, kamu tahu, aku tahu kamu akan menyuruhku makan lebih banyak sayuran hijau. Saya tidak terlalu suka mereka.&rdquo Saya seperti, &ldquoapakah Anda camilan asin atau camilan manis?&rdquo Dan dia seperti, &ldquooh ya, keripik. Saya hanya makan keripik sepanjang malam ketika saya sedang menonton TV.&rdquo Dan saya seperti, &ldquowell, saya punya ide untuk Anda.&rdquo Jadi begitulah keripik kale muncul.

Saya seperti, &ldquojika Anda suka keripik, mengapa Anda tidak mencoba resep keripik kale ini? Mereka akan mendapatkan kepuasan asin yang sama seperti yang Anda suka dari keripik kentang. Mereka tidak akan terlalu renyah, tetapi mereka akan renyah dan jauh lebih baik untuk Anda. Dan saya pikir ini mungkin cara agar Anda bisa mulai menikmati sayuran hijau.&rdquo

Dan dia seperti, &ldquohuh?&rdquo Tapi dia tidak tersinggung. Dia tertarik. Karena itu seperti saya berbicara bahasanya dengan ini dan itu bukan hanya ceramah, &ldquoAnda harus berhenti melakukan itu. Tidak ada lagi keripik kentang untuk Anda.&rdquo

Jadi itu membuat saya berani. Dan kemudian saya datang dengan resep kedua saya untuk snacker manis. Seringkali ketika orang dengan gigi manis itu makan sesuatu tanpa berpikir saat mereka menonton TV di malam hari, itu adalah es krim. Dan itu menjadi resep krim Banana Nice di mana Anda pada dasarnya membekukan pisang matang yang jika tidak akan masuk ke roti pisang pandemi. Dan Anda dapat menambahkan apa saja: kacang, cokelat, beri, rempah-rempah.

Jadi itu hal lain, tidak hanya menjangkau orang ketika mereka merasa bersemangat atau emosional, tetapi melakukan sesuatu yang sedikit menarik perhatian orang.

Soleil Ho: Oh, wow. Rasanya sangat avant garde, kan? Begitulah cara avant garde menjangkau orang-orang juga, hanya dengan membuat mereka ketakutan.

Tampaknya apa yang Anda latih misalnya, Anda pergi ke dokter dan mereka memberi Anda selebaran yang mengatakan untuk makan lebih banyak sayuran hijau dan hal semacam itu. Apa yang Anda lakukan adalah memberi tahu orang-orang bagaimana cara makan sayuran, pada dasarnya? Itu saja?

Linda Shiue: Itu pada dasarnya. Saya tidak harus pergi ke sekolah kedokteran untuk memberi tahu orang cara memasak sayuran, bukan? Saya tidak perlu melakukan itu sama sekali. Namun saya benar-benar berpikir ini sebenarnya adalah inovasi paling kuat yang pernah saya buat sebagai dokter.

Ada banyak dokter di luar sana yang bisa melakukan ini, tetapi kebanyakan dokter tidak melakukan ini. Dan saya pikir, sama seperti hal lainnya, kita semua tunduk pada informasi yang berlebihan. Kita semua diberi terlalu banyak selebaran. Ada terlalu banyak email. Berapa banyak yang benar-benar Anda baca dan simpan?

Dan bahkan jika Anda mau, katakanlah Anda adalah pasien yang disuruh makan lebih banyak sayuran berdaun hijau, Anda melihat daftarnya dan Anda seperti, &ldquookay, saya rasa saya akan mengambil beberapa bahan ketika saya pergi ke toko kelontong.&rdquo Lain kali Anda membawanya pulang. Dan Anda seperti, &ldquough, saya biasanya tidak makan ini. Apa yang harus saya lakukan dengan ini?&rdquo Dan kemudian dibutuhkan lebih banyak langkah untuk beralih dari menjadi juru masak non-rumah semacam itu, atau yang tidak memasak sayuran menjadi, &ldquoSaya rasa saya akan mencari resep,&rdquo menjadi &ldquoI kira saya akan mencari cara untuk memasak resep ini,&rdquo kan? Sebuah resep masih hanya daftar instruksi dan bahan-bahan.

Jadi saya pikir, mengapa tidak memotong perantara? Biarkan saya benar-benar menunjukkan kepada Anda, biarkan saya menginspirasi Anda. Jika Anda makan ini dan Anda suka ini, Anda akan melakukannya setelah Anda melihat betapa mudahnya setelah Anda melakukannya. Indahnya mengajar, memasak, yang menarik bagi saya adalah kita selalu membuat kesalahan dan itu bukan bencana. Ini bukan akhir dunia. Itu semua adalah kesempatan belajar.

Orang tidak perlu diberi makan dengan sendok. Ini benar-benar seperti, &ldquocome with me. Ayo masak di sebelahku dan kita akan memikirkan ini bersama dan pastikan kamu suka makan ini.&rdquo


Dokter ini meresepkan obat dan resep nabati

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Pada episode podcast Extra Spicy ini, Dr. Linda Shiue berbicara tentang bagaimana dia mulai meresepkan keripik kale kepada pasien dan buku masak barunya, "Spicebox Kitchen," yang menjembatani keahlian medisnya dengan kegembiraan memasak makanan nabati yang sehat. Dia berbicara kepada pembawa acara Soleil Ho dan Justin Phillips tentang perjalanannya dari dokter menjadi koki, tradisi kuno makanan sebagai obat, dan kekuatan buku resep untuk memotivasi pasien menuju kebiasaan makan yang lebih baik.

Dengarkan episode dengan mengeklik pemutar di atas, dan gulir ke bawah untuk membaca transkrip percakapan Soleil Ho dan Justin Phillips yang telah diedit dengan Linda Shuie.

Berikut adalah sebagian transkrip wawancara Soleil Ho dan Justin Phillips dengan Linda Shuie, diedit dan diringkas untuk kejelasan. Wawancara dilakukan pada 26 Februari.

Soleil Ho: Jadi salah satu anekdot di Spicebox Kitchen yang saya suka adalah cerita Anda tentang resep keripik kangkung sebagai resep untuk pasien. Dan saya merasa itu adalah enkapsulasi hebat dari apa yang Anda lakukan. Maukah Anda menceritakan kisah itu kepada kami?

Linda Shiue: Jadi saya benar-benar mencari alat lain di tas dokter figuratif saya. Dan saya pikir yang saya lakukan hanyalah menulis lebih banyak resep untuk obat tekanan darah, obat kolesterol, atau obat diabetes. Dan tentu saja, kita harus melakukannya, tetapi saya pikir, untuk apa lagi saya menggunakan ini?

Ada kekuatan yang berbeda dalam tanda tangan dokter pada buku resep dan apa yang tertulis di atasnya yang menjadi bukan mandat, tetapi rekomendasi yang sangat kuat dan sangat resmi. Dan sebagai semacam eksperimen saya pikir, oke, saya akan mencoba ini dengan pasien yang saya kenal baik, dan yang saya kenal memiliki selera humor mungkin tidak merasa aneh dengan ini.

Dan saya ingat pasien itu adalah seorang pria yang sebenarnya tidak bekerja secara profesional di bidang makanan, tetapi dia menyukai makanan dan dia adalah seorang sukarelawan di pasar petani setempat. Dia memiliki banyak perjuangan dengan semua penyakit kronis yang berhubungan dengan makanan seperti tekanan darah dan kolesterol, dan saya pikir dia pra-diabetes.

Dan di sebagian besar kunjungan yang saya lakukan dengannya selama bertahun-tahun, itu seperti, &ldquookay, tekanan darah baik-baik saja, kolesterol Anda masih sedikit tinggi, bla, bla, bla. Anda harus menurunkan berat badan atau Anda akan menderita diabetes suatu hari nanti.&rdquo Lalu saya berpikir, &ldquowell, oke, saya lebih tertarik untuk mendengar secara spesifik tentang apa yang dia makan. Apa yang dia sukai dari pasar petani?&rdquo

Jadi dia memberi tahu saya akhir pekan sebelumnya bahwa ada semua jamur yang bagus ini. Dan dia menceritakan panjang lebar bagaimana dia menikmati memasaknya dengan banyak mentega. Dan dia sangat bersemangat. Dan ketika Anda mencoba terhubung dengan seseorang tentang apa pun, momen kegembiraan itu adalah pembukaan Anda, bukan?

Jadi dia bersemangat dan berbicara tentang jenis resepnya, caranya menikmati hasil bumi, yang luar biasa. Jamur sangat bagus. Jadi saya berkata, &ldquotitu terdengar sangat bagus. Sayuran apa lagi yang kamu suka?&rdquo Dan dia seperti, &ldquoOh, kamu tahu, aku tahu kamu akan menyuruhku makan lebih banyak sayuran hijau. Saya tidak terlalu suka mereka.&rdquo Saya seperti, &ldquoapakah Anda camilan asin atau camilan manis?&rdquo Dan dia seperti, &ldquooh ya, keripik. Saya hanya makan keripik sepanjang malam saat menonton TV.&rdquo Dan saya seperti, &ldquowell, saya punya ide untuk Anda.&rdquo Jadi begitulah keripik kale muncul.

Saya seperti, &ldquojika Anda suka keripik, mengapa Anda tidak mencoba resep keripik kale ini? Mereka akan mendapatkan kepuasan asin yang sama seperti yang Anda suka dari keripik kentang. Mereka tidak akan terlalu renyah, tetapi mereka akan renyah dan jauh lebih baik untuk Anda. Dan saya pikir ini mungkin cara agar Anda bisa mulai menikmati sayuran hijau.&rdquo

Dan dia seperti, &ldquohuh?&rdquo Tapi dia tidak tersinggung. Dia tertarik. Karena itu seperti saya berbicara bahasanya dengan ini dan itu bukan hanya ceramah, &ldquoAnda harus berhenti melakukan itu. Tidak ada lagi keripik kentang untuk Anda.&rdquo

Jadi itu membuat saya berani. Dan kemudian saya datang dengan resep kedua saya untuk snacker manis. Seringkali ketika orang dengan gigi manis itu makan sesuatu tanpa berpikir saat mereka menonton TV di malam hari, itu adalah es krim. Dan itu menjadi resep krim Banana Nice di mana Anda pada dasarnya membekukan pisang matang yang jika tidak akan masuk ke roti pisang pandemi. Dan Anda dapat menambahkan apa saja: kacang, cokelat, beri, rempah-rempah.

Jadi itu hal lain, tidak hanya menjangkau orang ketika mereka merasa bersemangat atau emosional, tetapi melakukan sesuatu yang sedikit menarik perhatian orang.

Soleil Ho: Oh, wow. Rasanya sangat avant garde, kan? Begitulah cara avant garde menjangkau orang-orang juga, hanya dengan membuat mereka ketakutan.

Tampaknya apa yang Anda latih misalnya, Anda pergi ke dokter dan mereka memberi Anda selebaran yang mengatakan untuk makan lebih banyak sayuran hijau dan hal semacam itu. Apa yang Anda lakukan adalah memberi tahu orang-orang bagaimana cara makan sayuran, pada dasarnya? Itu saja?

Linda Shiue: Itu pada dasarnya. Saya tidak harus pergi ke sekolah kedokteran untuk memberi tahu orang cara memasak sayuran, bukan? Saya tidak perlu melakukan itu sama sekali. Namun saya benar-benar berpikir ini sebenarnya adalah inovasi paling kuat yang pernah saya buat sebagai dokter.

Ada banyak dokter di luar sana yang bisa melakukan ini, tetapi kebanyakan dokter tidak melakukan ini. Dan saya pikir, sama seperti hal lainnya, kita semua tunduk pada informasi yang berlebihan. Kita semua diberi terlalu banyak selebaran. Ada terlalu banyak email. Berapa banyak yang benar-benar Anda baca dan simpan?

Dan bahkan jika Anda mau, katakanlah Anda adalah pasien yang disuruh makan lebih banyak sayuran berdaun hijau, Anda melihat daftarnya dan Anda seperti, &ldquookay, saya rasa saya akan mengambil beberapa bahan ketika saya pergi ke toko kelontong.&rdquo Lain kali Anda membawanya pulang. Dan Anda seperti, &ldquough, saya biasanya tidak makan ini. Apa yang harus saya lakukan dengan ini?&rdquo Dan kemudian dibutuhkan lebih banyak langkah untuk beralih dari menjadi juru masak non-rumah semacam itu, atau yang tidak memasak sayuran menjadi, &ldquoSaya rasa saya akan mencari resep,&rdquo menjadi &ldquoI kira saya akan mencari cara untuk memasak resep ini,&rdquo kan? Sebuah resep masih hanya daftar instruksi dan bahan-bahan.

Jadi saya pikir, mengapa tidak memotong perantara? Biarkan saya benar-benar menunjukkan kepada Anda, biarkan saya menginspirasi Anda. Jika Anda makan ini dan Anda suka ini, Anda akan melakukannya setelah Anda melihat betapa mudahnya setelah Anda melakukannya. Indahnya mengajar, memasak, yang menarik bagi saya adalah kita selalu membuat kesalahan dan itu bukan bencana. Ini bukan akhir dunia. Itu semua adalah kesempatan belajar.

Orang tidak perlu diberi makan dengan sendok. Ini benar-benar seperti, &ldquocome with me. Ayo masak di sebelahku dan kita akan memikirkan ini bersama dan pastikan kamu suka makan ini.&rdquo


Dokter ini meresepkan obat dan resep nabati

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Pada episode podcast Extra Spicy ini, Dr. Linda Shiue berbicara tentang bagaimana dia mulai meresepkan keripik kale kepada pasien dan buku masak barunya, "Spicebox Kitchen," yang menjembatani keahlian medisnya dengan kegembiraan memasak makanan nabati yang sehat. Dia berbicara kepada pembawa acara Soleil Ho dan Justin Phillips tentang perjalanannya dari dokter menjadi koki, tradisi kuno makanan sebagai obat, dan kekuatan buku resep untuk memotivasi pasien menuju kebiasaan makan yang lebih baik.

Dengarkan episode dengan mengeklik pemutar di atas, dan gulir ke bawah untuk membaca transkrip percakapan Soleil Ho dan Justin Phillips yang telah diedit dengan Linda Shuie.

Berikut adalah sebagian transkrip wawancara Soleil Ho dan Justin Phillips dengan Linda Shuie, diedit dan diringkas untuk kejelasan. Wawancara dilakukan pada 26 Februari.

Soleil Ho: Jadi salah satu anekdot di Spicebox Kitchen yang saya suka adalah cerita Anda tentang resep keripik kangkung sebagai resep untuk pasien. Dan saya merasa itu adalah enkapsulasi yang hebat dari apa yang Anda lakukan. Maukah Anda menceritakan kisah itu kepada kami?

Linda Shiue: Jadi saya benar-benar mencari alat lain di tas dokter figuratif saya. Dan saya pikir yang saya lakukan hanyalah menulis lebih banyak resep untuk obat tekanan darah, obat kolesterol, atau obat diabetes. Dan tentu saja, kita harus melakukannya, tetapi saya pikir, untuk apa lagi saya menggunakan ini?

Ada kekuatan yang berbeda dalam tanda tangan dokter pada buku resep dan apa yang tertulis di atasnya yang menjadi bukan mandat, tetapi rekomendasi yang sangat kuat dan sangat resmi. Dan sebagai semacam eksperimen saya pikir, oke, saya akan mencoba ini dengan pasien yang saya kenal baik, dan yang saya kenal memiliki selera humor mungkin tidak merasa aneh dengan ini.

Dan saya ingat pasien itu adalah seorang pria yang sebenarnya tidak bekerja secara profesional di bidang makanan, tetapi dia menyukai makanan dan dia adalah seorang sukarelawan di pasar petani setempat. Dia memiliki banyak perjuangan dengan semua penyakit kronis yang berhubungan dengan makanan seperti tekanan darah dan kolesterol, dan saya pikir dia pra-diabetes.

Dan di sebagian besar kunjungan yang saya lakukan dengannya selama bertahun-tahun, itu seperti, &ldquookay, tekanan darah baik-baik saja, kolesterol Anda masih sedikit tinggi, bla, bla, bla. Anda harus menurunkan berat badan atau Anda akan menderita diabetes suatu hari nanti.&rdquo Lalu saya berpikir, &ldquowell, oke, saya lebih tertarik untuk mendengar secara spesifik tentang apa yang dia makan. Apa yang dia sukai dari pasar petani?&rdquo

Jadi dia memberi tahu saya akhir pekan sebelumnya bahwa ada semua jamur yang bagus ini. Dan dia menceritakan panjang lebar bagaimana dia menikmati memasaknya dengan banyak mentega. Dan dia sangat bersemangat. Dan ketika Anda mencoba terhubung dengan seseorang tentang apa pun, momen kegembiraan itu adalah pembukaan Anda, bukan?

Jadi dia bersemangat dan berbicara tentang jenis resepnya, caranya menikmati hasil bumi, yang luar biasa. Jamur sangat bagus. Jadi saya berkata, &ldquotitu terdengar sangat bagus. Sayuran apa lagi yang kamu suka?&rdquo Dan dia seperti, &ldquoOh, kamu tahu, aku tahu kamu akan menyuruhku makan lebih banyak sayuran hijau. Saya tidak terlalu suka mereka.&rdquo Saya seperti, &ldquoapakah Anda camilan asin atau camilan manis?&rdquo Dan dia seperti, &ldquooh ya, keripik. Saya hanya makan keripik sepanjang malam saat menonton TV.&rdquo Dan saya seperti, &ldquowell, saya punya ide untuk Anda.&rdquo Jadi begitulah keripik kale muncul.

Saya seperti, &ldquojika Anda suka keripik, mengapa Anda tidak mencoba resep keripik kale ini? Mereka akan mendapatkan kepuasan asin yang sama seperti yang Anda suka dari keripik kentang. Mereka tidak akan terlalu renyah, tetapi mereka akan renyah dan jauh lebih baik untuk Anda. Dan saya pikir ini mungkin cara agar Anda bisa mulai menikmati sayuran hijau.&rdquo

Dan dia seperti, &ldquohuh?&rdquo Tapi dia tidak tersinggung. Dia tertarik. Karena itu seperti saya berbicara dalam bahasanya dengan ini dan itu bukan hanya ceramah, &ldquoAnda harus berhenti melakukan itu. Tidak ada lagi keripik kentang untuk Anda.&rdquo

Jadi itu membuat saya berani. Dan kemudian saya datang dengan resep kedua saya untuk snacker manis. Seringkali ketika orang dengan gigi manis itu makan sesuatu tanpa berpikir saat mereka menonton TV di malam hari, itu adalah es krim. Dan itu menjadi resep krim Banana Nice di mana Anda pada dasarnya membekukan pisang matang yang jika tidak akan masuk ke roti pisang pandemi. Dan Anda dapat menambahkan apa saja: kacang, cokelat, beri, rempah-rempah.

Jadi itu hal lain, tidak hanya menjangkau orang ketika mereka merasa bersemangat atau emosional, tetapi melakukan sesuatu yang sedikit menarik perhatian orang.

Soleil Ho: Oh, wow. Rasanya sangat avant garde, bukan? Begitulah cara avant garde menjangkau orang-orang juga, hanya dengan membuat mereka ketakutan.

Tampaknya apa yang Anda latih misalnya, Anda pergi ke dokter dan mereka memberi Anda selebaran yang mengatakan untuk makan lebih banyak sayuran hijau dan hal semacam itu. Apa yang Anda lakukan adalah memberi tahu orang-orang bagaimana cara makan sayuran, pada dasarnya? Itu saja?

Linda Shiue: Itu pada dasarnya. Saya tidak harus pergi ke sekolah kedokteran untuk memberi tahu orang cara memasak sayuran, bukan? Saya tidak perlu melakukan itu sama sekali. Namun saya benar-benar berpikir ini sebenarnya adalah inovasi paling kuat yang pernah saya buat sebagai dokter.

Ada banyak dokter di luar sana yang bisa melakukan ini, tetapi kebanyakan dokter tidak melakukan ini. Dan saya pikir, sama seperti hal lainnya, kita semua tunduk pada informasi yang berlebihan. Kita semua diberi terlalu banyak selebaran. Ada terlalu banyak email. Berapa banyak yang benar-benar Anda baca dan simpan?

Dan bahkan jika Anda mau, katakanlah Anda adalah pasien yang disuruh makan lebih banyak sayuran berdaun hijau, Anda melihat daftarnya dan Anda seperti, &ldquookay, saya rasa saya akan mengambil beberapa bahan ketika saya pergi ke toko kelontong.&rdquo Lain kali Anda membawanya pulang. Dan Anda seperti, &ldquough, saya biasanya tidak makan ini. Apa yang harus saya lakukan dengan ini?&rdquo Dan kemudian dibutuhkan lebih banyak langkah untuk beralih dari menjadi juru masak non-rumah semacam itu, atau yang tidak memasak sayuran menjadi, &ldquoSaya rasa saya akan mencari resep,&rdquo menjadi &ldquoI kira saya akan mencari cara untuk memasak resep ini,&rdquo kan? Sebuah resep masih hanya daftar instruksi dan bahan-bahan.

Jadi saya pikir, mengapa tidak memotong perantara? Biarkan saya benar-benar menunjukkan kepada Anda, biarkan saya menginspirasi Anda. Jika Anda makan ini dan Anda suka ini, Anda akan melakukannya setelah Anda melihat betapa mudahnya setelah Anda melakukannya. Indahnya mengajar, memasak, yang menarik bagi saya adalah kita selalu membuat kesalahan dan itu bukan bencana. Ini bukan akhir dunia. Itu semua adalah kesempatan belajar.

Orang tidak perlu diberi makan dengan sendok. Ini benar-benar seperti, &ldquocome with me. Ayo masak di sebelahku dan kita akan memikirkan ini bersama dan pastikan kamu suka makan ini.&rdquo


Dokter ini meresepkan obat dan resep nabati

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Buku masak baru Linda Shiue, "Spicebox Kitchen," menjembatani keahlian medisnya dengan kegembiraan memasak makanan yang sehat dan terjangkau.

Pada episode podcast Extra Spicy ini, Dr. Linda Shiue berbicara tentang bagaimana dia mulai meresepkan keripik kale kepada pasien dan buku masak barunya, "Spicebox Kitchen," yang menjembatani keahlian medisnya dengan kegembiraan memasak makanan nabati yang sehat. Dia berbicara kepada pembawa acara Soleil Ho dan Justin Phillips tentang perjalanannya dari dokter menjadi koki, tradisi kuno makanan sebagai obat, dan kekuatan buku resep untuk memotivasi pasien menuju kebiasaan makan yang lebih baik.

Dengarkan episode dengan mengeklik pemutar di atas, dan gulir ke bawah untuk membaca transkrip percakapan Soleil Ho dan Justin Phillips yang telah diedit dengan Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


Tonton videonya: Հայոց Մայրաքաղաքները ՎԱՆ (Januari 2022).