Dr. Orna Izakson
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seared radicchio: a stellar stovetop salad

seared radicchio: a stellar stovetop salad

by Dr. Orna | Feb 20, 2022 | eating, food as medicine, the single girl's guide to eating alone

Does this vegetable make you joyous to the point of defending your territory to enable eating it? Do you even recognize it? If you’re guessing it’s a cabbage, you are not alone. But actually this is radicchio (Cichorium intybus), a cultivated chicory and a member of...
food’s effects on COVID risk and severity

food’s effects on COVID risk and severity

by Dr. Orna | Feb 10, 2022 | COVID19, eating, food as medicine, knowledge is power, plant medicine, resilience, you've got the power

In more good COVID news that’s not exactly surprising, new research supports the idea that eating healthy helps keep you healthy. A September 2021 study published in the journal Gut found that folks eating more plant-based foods had lower risk and lower severity of...
the salad beautification project

the salad beautification project

by Dr. Orna | Aug 3, 2021 | eating, food as medicine, garden medicine, love the plants you're with, plant medicine, Salad Beautification Project, the single girl's guide to eating alone

I know we’re often fed up about all the food rules — eat this, don’t eat that, only eat that in relation to this, alternate all the thises and thatses to maximize the something elses… But in the last few weeks I’ve stumbled upon a new rule you...
spring scorcher salad smoothie

spring scorcher salad smoothie

by Dr. Orna | Apr 22, 2021 | detox, eating, food as medicine, Uncategorized, you've got the power

What’s that picture in the header? If you look carefully you may notice some bubbles: It’s a close up of the salad-smoothie I made on a recent scorching Saturday. (See pictures of the whole thing on Instagram.) It was fast, easy and delicious. And what a...
Do you know how to eat?

Do you know how to eat?

by Dr. Orna | Nov 21, 2020 | eating, the single girl's guide to eating alone, Uncategorized

Portlanders are a pretty food-savvy bunch. We know what to ask about the provenance of our food. We pay attention to ingredients, to gluten, to dairy, to grass-fed/free-range/high-omega-3/sustainability parameters (except when we just go for a donut.) So it sometimes...
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