Nature is God’s Wellness Kitchen

where Food is Medicine

God saw all that He had made, and it was very good. – Genesis 1:31

Food is medicine...

For most of my life, I have been captured by food and culture.  I traveled with my grandmother throughout the U.S., Mexico and Europe from the age of five or six into my teens.  I have lived in Israel, Costa Rica and Venezuela and have traveled to many other continents and countries.  Everywhere, it was food — food in gardens, food in fields, food in markets, food in home kitchens, food on the street — that connected me to the places I went and the people I met. The more I learned about food – whole food, real food, food and herbs used as medicine in many cultures — the more I began to understand through food science that the flavors we love lead us to the nutrients we need for health and well-being. 

I’m Pat Terry,
PhD, RD, LD, FAND

See About Pat for more.

Pat Terry

In Season

Thyme

Thyme is a low growing, woody perennial shrub and savory herb that belongs to the mint family.  It is native to southern Europe and the

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Red/purple cabbage

Head cabbage is a member of the crucifer family, nutrient­ dense vegetables that also include radishes, turnips, mustard greens, cauliflower, broccoli, Brussels sprouts, kohlrabi, kale,

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Recipes

Cabbage with apples

When the weather out there is frightful it’s time for some German comfort food! This traditional cabbage dish is usually served alongside Sauerbraten, potato pancakes,

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