Notes from Joel Fuhrman’s 1-Day Immersion in Austin, TX

September 8th, 2013 | Event was on September 7, 2013. Link to lecture advertisement. It was similar content to what is covered in the Immersion Excursion DVD Box Set (at least, many of the same slides). Use these notes at your own risk. I may have made errors in transcribing what I heard and read. Also note that the pre…


Mad Green Chickpea Chili

August 4th, 2013 | This is inspired by the Chickpea Chili at Mad Mex restaurant in Pittsburgh, PA, which I had many years ago in college. My version probably tastes nothing like it, but it scratches the itch: tangy, earthy, filling. Mad Mex also prepared it with a bunch of cheese on top, but nowadays I pref…


Split Pea Soup

August 4th, 2013 | It’s not what you’d call haute cuisine, but it’s easy and satisfying. It also freezes well. Equipment: 6-qt electric pressure cooker; handheld immersion blender. Ingredients Palouse Split Peas, Grown in USA, Identity Preserved, 5 lb Directions Stem the kale, …


How to Make Soylent, and Why I Don’t Recommend It

May 30th, 2013 | Lately a liquid diet called soylent has become popular. The original, February 2013 post by the inventor, Rob Rhinehart, is here. The idea has since gotten a lot of press, and a company has been formed to make and sell it. The radical idea: directly combine the bare nutritional elements of food into…


Paleo Was Not Low Carb

May 2nd, 2013 | Some dedicated pet owners are feeding their cats and dogs grain-free and soy-free pet food formulas, on the logic that those foods don’t resemble the diets of wild animals, so might make their pets fat or sick. Others go further and apply the same logic to humans. After all, agriculture was in…