You still have a few days to watch a replay of the webcast “Two Doctors Talk Detox Secrets,” where Dr. Hyman and I talk through the challenges of sticking to a diet and how to outsmart the mental and emotional road bumps that can easily throw you off track.
Cooking for one can be a drag. Even if you’re a mom or dad cooking for many, spending hours alone in the kitchen can feel like a chore. And for something that you need to do day in and day out, making healthy choices are critical. The prescription that has brought me into the kitchen is creating community and making it fun.
I smile when my friend and colleague Dr. Mark Hyman says, “Getting healthy is a team sport.” Having someone in the kitchen with me transforms the responsibility of cooking into a joy. Are you up for it? If you are, we’d like to invite you to join us; we’re making an asparagus quiche from The Blood Sugar Solution 10-Day Detox Diet Cookbook.
Dr. Neha: Dr. Mark Hyman joined me to celebrate our books: TalkRx , which is about communication and health, and The Blood Sugar Solution 10-Day Detox Diet Cookbook. We decided to make breakfast on a Saturday morning together because it’s fun to cook together and because getting healthy is a team sport.
Dr. Hyman: The thing that I love about what we’re doing is we have both moved our careers from focusing on hospitals and being in the clinic to focusing on healing with other aspects of life: Communication and food—which are the two most important things to heal.
Dr. Hyman: People think cooking is difficult; takes too long or is troublesome. So we’ve raised generations of Americans who don’t know how to cook. But you know, it’s a simple skill. We have to take back our kitchens to get healthy, feel good and actually have our brains work properly.
Dr. Neha: I’ve realized about myself is that if I’m cooking for myself sometimes I don’t really want to do that.
Dr. Hyman: It’s true. I always say getting healthy is a team sport. We’re much better together.
Crustless Asparagus Quiche Recipe
4 servings
1¼ teaspoon sea salt
8 asparagus spears, trimmed
10 large omega-3 eggs
2 shallots, finely chopped
¼ cup lightly packed coarsely chopped fresh dill
2 teaspoons grapeseed oil
1 avocado, pitted, peeled, sliced
- Preheat the oven to 425.
- Bring 3-quart saucepan of water to a boil over high heat. Add 1 teaspoon of sea salt.
- Add the asparagus to the boiling water and cook until bright green and crisp-tender, 1 to 2 minutes. Transfer asparagus to a colander and rinse with cold water until cool. Dry asparagus with paper towels. Set aside.
- In a large bowl, whisk together the eggs shallots, dill and remaining ¼ teaspoon of salt.
- Place a 9½-by-2-inch quiche pan preferably with a removable bottom on a rimmed baking sheet. Wrap the bottom of the pan tightly with aluminum foil. Grease the pan with the grapeseed oil.
- Spread the asparagus in the bottom of the pan, and pour the egg mixture over the asparagus.
- Bake 15 to 17 minutes or until the quick is puffed and golden and a toothpick inserted in the middle comes out clean. Cool for 10 minutes.
- Garnish with sliced avocado.
Eat, drink and get healthy together,
