Hi. I’m Dee. I am from Pittsburgh and live in Florida now. For me cooking has always been the most creative place where I explore new things, accept fails without guilt or shame, show my love for others, and find the process to be great therapy. So much stress in the world today - cooking is a wonderful escape! Thanks for starting this club! I am joining late but will definitely try some of these recipes. ❤️
Hi Dee! I love how you’ve described cooking as such a creative and therapeutic outlet—it really is a beautiful way to explore, create, and share love without the pressure of perfection. I’m so glad you’re joining us—we're just getting started! There’s no rush, and I can’t wait to hear which recipes you try and enjoy.
I made the Roasted Butternut Squash, Apple, and Pomegranate Salad for breakfast today. I used Stokes purple sweet potatoes instead of butternut squash because I had a couple I needed to cook. I also used feta instead of goat cheese because my husband doesn’t like goat cheese. The texture of the sweet potatoes was a little heavy so I will stick with the butternut squash next time. But overall, I love this salad. Making fresh dressing is so easy and tastes so great! I took some pics but don’t think I can add them here. This was a fun thing to do on a sunny Saturday morning! ❤️
Good morning Dee! That sounds absolutely delicious! It’s so fun to experiment and see what works best, and I agree—homemade dressing makes such a difference! I’m glad you enjoyed the salad, and I love the idea of making it for breakfast. If you ever want to share your photos, feel free to email (hello@michelleseguinmd.com)! Sounds like a perfect way to start a sunny Saturday morning. ☀️🥗
Loved your audio. And this whole cookbook club idea! I never thought of pomegranate as a winter fruit. I love the way it looks, almost like red ruby jewels. I will pick some up for sure. Could you please share a warm beet salad idea? I would love to incorporate beets into my diet but don't like the taste too much and I'm looking for recipes that might make it taste better. Thank you so much!
Hi Kelly! Thank you so much for your kind words—I’m so glad you’re enjoying the cookbook club and the audio! Pomegranates really do feel like little ruby jewels, don’t they? They add such a bright, festive touch to winter dishes.
For a warm beet salad, the Quinoa Tabbouleh from True Food is a great way to gently incorporate beets—it uses roasted beets along with fresh herbs and quinoa, which really balances the flavor. If you don’t have the book, the recipe is available online here: https://www.drweil.com/diet-nutrition/recipes/quinoa-tabbouleh/.
Also, I’m excited to share that next month’s cookbook will include a beautiful beet recipe that I think you’ll enjoy. I’ll be announcing the title in tomorrow’s newsletter, so stay tuned!
Enjoyed your audio Shelly, haven’t made the salad yet but that’s next on my list! It looks delicious and healthy!
I have always loved to cook. My mom was a great cook and taught me so many recipes that I make today. I am a gardener, live in Maine, so can’t garden year round but love using fresh ingredients from my garden as long as I can.
I have made the kale salad and the cauliflower soup. Loved both of them. I am starting an anti inflammatory diet so these recipes will be very helpful. My husband usually doesn’t eat salads but loved the kale salad. I like how it holds the dressing so you can eat it days later and it’s still good, not soggy. That will be one of my go to salads from now on.
Curried cauliflower soup was delicious and fun to make. I didn’t have cane sugar so left it out. I ordered some from Amazon as there are several recipes that list that ingredient.
I shared Kale salad recipe with my son and daughters. Cooking, especially in winter, is very comforting to me and I enjoy the reward of cooking for others. Food brings people together.
Look forward to more recipes and cooking with you Shelly!
I love everything you shared here, Aunt Crissy! I’m thrilled you enjoyed the kale salad and the curried cauliflower soup—both are such great options for an anti-inflammatory diet. I completely agree about the kale salad—it’s such a keeper, especially since it holds up so well over time. So fun that Uncle Joey liked it and that you shared the recipe! Thank you for joining us and excited to hear what you try and learn next month! I’ll announce the next book in this weekend’s newsletter.
Hi. I’m Dee. I am from Pittsburgh and live in Florida now. For me cooking has always been the most creative place where I explore new things, accept fails without guilt or shame, show my love for others, and find the process to be great therapy. So much stress in the world today - cooking is a wonderful escape! Thanks for starting this club! I am joining late but will definitely try some of these recipes. ❤️
Hi Dee! I love how you’ve described cooking as such a creative and therapeutic outlet—it really is a beautiful way to explore, create, and share love without the pressure of perfection. I’m so glad you’re joining us—we're just getting started! There’s no rush, and I can’t wait to hear which recipes you try and enjoy.
I made the Roasted Butternut Squash, Apple, and Pomegranate Salad for breakfast today. I used Stokes purple sweet potatoes instead of butternut squash because I had a couple I needed to cook. I also used feta instead of goat cheese because my husband doesn’t like goat cheese. The texture of the sweet potatoes was a little heavy so I will stick with the butternut squash next time. But overall, I love this salad. Making fresh dressing is so easy and tastes so great! I took some pics but don’t think I can add them here. This was a fun thing to do on a sunny Saturday morning! ❤️
Good morning Dee! That sounds absolutely delicious! It’s so fun to experiment and see what works best, and I agree—homemade dressing makes such a difference! I’m glad you enjoyed the salad, and I love the idea of making it for breakfast. If you ever want to share your photos, feel free to email (hello@michelleseguinmd.com)! Sounds like a perfect way to start a sunny Saturday morning. ☀️🥗
Sent the pics.
Loved your audio. And this whole cookbook club idea! I never thought of pomegranate as a winter fruit. I love the way it looks, almost like red ruby jewels. I will pick some up for sure. Could you please share a warm beet salad idea? I would love to incorporate beets into my diet but don't like the taste too much and I'm looking for recipes that might make it taste better. Thank you so much!
Hi Kelly! Thank you so much for your kind words—I’m so glad you’re enjoying the cookbook club and the audio! Pomegranates really do feel like little ruby jewels, don’t they? They add such a bright, festive touch to winter dishes.
For a warm beet salad, the Quinoa Tabbouleh from True Food is a great way to gently incorporate beets—it uses roasted beets along with fresh herbs and quinoa, which really balances the flavor. If you don’t have the book, the recipe is available online here: https://www.drweil.com/diet-nutrition/recipes/quinoa-tabbouleh/.
Also, I’m excited to share that next month’s cookbook will include a beautiful beet recipe that I think you’ll enjoy. I’ll be announcing the title in tomorrow’s newsletter, so stay tuned!
Great thank you so much! I will try the recipe for sure. Can't wait to try the February cookbook.
I also made the Greek salad and hummus on page 44. Very good!
Hi Shelly and fellow cookbook club friends,
Enjoyed your audio Shelly, haven’t made the salad yet but that’s next on my list! It looks delicious and healthy!
I have always loved to cook. My mom was a great cook and taught me so many recipes that I make today. I am a gardener, live in Maine, so can’t garden year round but love using fresh ingredients from my garden as long as I can.
I have made the kale salad and the cauliflower soup. Loved both of them. I am starting an anti inflammatory diet so these recipes will be very helpful. My husband usually doesn’t eat salads but loved the kale salad. I like how it holds the dressing so you can eat it days later and it’s still good, not soggy. That will be one of my go to salads from now on.
Curried cauliflower soup was delicious and fun to make. I didn’t have cane sugar so left it out. I ordered some from Amazon as there are several recipes that list that ingredient.
I shared Kale salad recipe with my son and daughters. Cooking, especially in winter, is very comforting to me and I enjoy the reward of cooking for others. Food brings people together.
Look forward to more recipes and cooking with you Shelly!
I love everything you shared here, Aunt Crissy! I’m thrilled you enjoyed the kale salad and the curried cauliflower soup—both are such great options for an anti-inflammatory diet. I completely agree about the kale salad—it’s such a keeper, especially since it holds up so well over time. So fun that Uncle Joey liked it and that you shared the recipe! Thank you for joining us and excited to hear what you try and learn next month! I’ll announce the next book in this weekend’s newsletter.
I’m excited to test out some of the recipes now that flu is leaving our house.
Wonderful! Check out the Immunity Soup with plenty of immune supporting mushrooms (shiitakes) and ginger. Wishing you all ease in your recovery! ❤️🩹
True Food is just as relevant today as it was when first published in 2012. It was my introduction to nutrient-dense food and I never looked back!
It truly is a classic! I’m thrilled to hear it helped pave the way for you, too! ❤️✨🌱📚