Culinary Medicine Recipe

Alternative Food Network
  • 4.9 (13)
  • NUTRITION
  • UPDATED SEMIMONTHLY

If you've ever been told to "eat healthier" and want healthy food to be delicious but struggle to achieve this, Dr. Sabrina Falquier delivers the diced and delectable details with evidence-based culinary medicine for real-life wellbeing.   Guest interviews about food as medicine with top chefs, doctors, healthcare visionaries and food service professionals publish on the first Wednesday of the month. As an added bonus, the podcast includes short practical "bite-size" episodes with the host in her kitchen sharing nutrition tips and easy healthy food recipes that taste good. Tune in to learn why your food choices matter and be inspired to turn great food into powerful medicine to address issues including inflammation, gut health, blood sugar and longevity. Elevating the impact of Food as Medicine, Culinary Medicine is a new evidence-based field that blends the art of food and cooking with the science of medicine to prevent and treat disease. Host, Dr. Sabrina Falquier, is a triple board-certified physician and leading culinary medicine expert. She is also bilingual in Spanish and English.   New to the show? Subscribe now and start with one of our most downloaded episodes, Episode 28 about reducing inflammation in the body, then move to Episode 3 for practical food tips on creating a balanced meal for short and long term health.   For Spanish speakers, find Medicina Culinaria on your favorite podcast platform also hosted by Dr. Falquier.  

  1. How to Host Without the Hangover: Dr. Falquier’s 3 Party-Ready Mocktails

    NOV 19

    How to Host Without the Hangover: Dr. Falquier’s 3 Party-Ready Mocktails

    Ready to sip something delicious and good for you? Dr. Falquier explains how to make three healthy mocktails that are full of flavor and natural ingredients: a Jamaica (Hibiscus) Lime Spritzer, Strawberry Basil Sparkler and Mint Mojito Refresher. These refreshing non-alcoholic drinks are perfect for holiday entertaining, Dry January, or anytime you want to feel great while you sip.   This episode is also available in video on the Alternative Food Network Youtube channel. For ready-made non-alcoholic beers, wines, spirits and cocktails, check out ProofNoMore Alternative Food Network gets a commission if you decide to make a purchase using this link. Credits: Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing – Will Crann Executive Producer – Esther Garfin ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    5 min
  2. Why 'Eat Less, Move More' Is Failing You: What Doctors Aren't Taught About Nutrition

    NOV 5

    Why 'Eat Less, Move More' Is Failing You: What Doctors Aren't Taught About Nutrition

    Did you know most doctors receive almost no formal training in nutrition? In this eye-opening episode, Dr. Sabrina Falquier sits down with internal medicine specialist, Dr. Thomas Carter, and third year medical student, Megan Roach, for an honest conversation about how much nutrition has been taught in medical school and what that means for patient care. Together, they compare experiences, share insights from both generations of medicine, and discuss why culinary medicine is helping bridge the knowledge gap.   In this episode you’ll hear: 1:00 – How much nutrition is taught in medical school? 8:20 – Why Dr. Carter agreed to be a guest on this episode 10:00 – Nutrition education in medical school: Megan Roach’s perspective as a medical student 13:00 – Culinary medicine workshops in medical school 14:20 – Food as medicine 15:00 – What every medical student should learn about nutrition 17:00 – The challenge of speaking with patients about nutrition 19:30 – What Dr. Carter wishes he knew about nutrition 21:00 – How do you talk to a patient about nutrition? 26:45 – How to give nutrition advice in short appointments 31:30 – Nutrition training: The hope for future doctors Referenced in the episode: Proposed Nutrition Competencies for Medical Students and Physician TraineesMedicina Culinaria podcast in SpanishBuy Me a CoffeeCredits: Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing – Will Crann Executive Producer – Esther Garfin ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    37 min
  3. Everything You Need to Know About Electrolytes!

    OCT 1

    Everything You Need to Know About Electrolytes!

    From hydration to nerve function, discover the crucial role electrolytes play in keeping us healthy and energized. Dr. Sabrina Falquier breaks down what electrolytes are, how they work, and why they're essential for our bodies. Plus learn what foods contain electrolytes and how to make your own simple electrolyte drink at home. Whether you're an athlete, constantly on the go, or just someone looking to improve your overall well-being, this is for you! In this episode you’ll hear: 0:40 – What are electrolytes? 1:00 – How do we lose electrolytes? 1:45 – What’s in electrolyte powder and drinks? 2:35 - Who can benefit from added electrolytes? 3:15 – What foods have electrolytes? 4:30 – How to make electrolyte water? Credits: Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will Crann Executive Producer - Esther Garfin ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    6 min
  4. Chefs Who are Creatively Transforming School Nutrition

    SEP 3

    Chefs Who are Creatively Transforming School Nutrition

    In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you’re in school nutrition or are curious about school lunch programs.       In this episode you’ll hear: 1:20 – Why are school food programs so important? 3:30 – Chef Rebecca Polson’s story 4:20 – Chef Jason Hull’s story 6:15 – Chef Taylor Thompson’s story 8:30 – What criteria are used to create school lunch recipes? 12:10 – What is the National School Lunch Program in America? 16:00 – Scratch cooking, speed scratch cooking and heat & serve 21:35 – What are the chefs’ biggest challenges? 22:40 – Where do schools source their food? 30:30 – School food policy 31:45 – K-12 recipe development with Pacific Coast Producers 34:10 – Surprise favorite recipes for the kids 36:30 – Food tips for busy families Thank you to our sponsor, Pacific Coast Producers. References: Culinary Institute of America’s Healthy Kids CollaborativeNational School Lunch ProgramCredits: Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM  Sound and Editing - Will Crann Executive Producer - Esther Garfin   ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    45 min
  5. From Marine to Chef: Suhan Lee’s Culinary Journey

    AUG 6

    From Marine to Chef: Suhan Lee’s Culinary Journey

    In this inspiring episode, Dr. Falquier is joined by Chef Suhan Lee, whose incredible journey takes us from his injuries in the Marine Corps to his creativity in the kitchen. Chef Suhan turned his passion for health and healing IBS into the creation of allergen friendly sauces. His story is one of transformation, innovation and purpose.   In this episode you’ll hear: 2:00 – What happened to Chef Suhan after he was injured in the Marine Corps? 4:30 – How do antibiotics affect the microbiome? 6:15 – From being in the military to becoming a chef 7:30 – The health story behind Get Saucy 9:30 – How Chef Suhan created an allergen friendly Tikka Masala 13:15 – Save time in the kitchen 15:30 – What is an auto-immune protocol? 17:10 – The goal of culinary medicine Website link: https://getsaucy.com/ Credits: Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will Crann Executive Producer - Esther Garfin   ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    21 min
  6. Why Can't My Doctor Prescribe Groceries? The Payment Barrier in Food as Medicine

    JUN 4

    Why Can't My Doctor Prescribe Groceries? The Payment Barrier in Food as Medicine

    Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you’re a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable. In this episode you’ll hear: 2:50 – Difference between food as medicine and culinary medicine 5:45 – What happens when medically tailored meals or produce prescriptions come to an end? 6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who’s funding food prescriptions, medically tailored meals and nutrition education? 16:45 – Are there food as medicine programs outside the U.S.? 23:00 – Who pays for culinary medicine coaching? 24:30 – The future of culinary medicine 28:00 – Book series: Culinary Medicine From Clinic to Kitchen 31:00 – Dr. Kennedy’s Food Coach Academy Resource Health Affairs Journal, April 2025 I Food, Nutrition & Health Credits: Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing – Will Crann Executive Producer – Esther Garfin ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    34 min
  7. Culinary Medicine in Action: Dietitian Milette Siler on Canned Foods & Everyday Nutrition

    MAY 7

    Culinary Medicine in Action: Dietitian Milette Siler on Canned Foods & Everyday Nutrition

    What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you’re aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.   In this episode you’ll hear: 2:45 – Why does food as medicine matter? 7:30 –  About Teaching kitchens 10:15 – Nutrients in fresh vs. canned and frozen foods 15:30 – How to store fresh herbs 16:10 – Fiber in canned tomatoes and canned fruits 19:00 – Are canned fruits healthy? 21:15 – Should you drain canned fruit? 25:15 – What to avoid when buying canned fruit 26:10 – Is there a concern with BPA in canned foods? 27:30 – Smoothies and satiety 30:45 – How to build a healthy pantry 32:30 – What does a dietitian do? 35:30 – “It’s what we don’t eat that gets us into trouble.”   Thank you to our sponsor, Pacific Coast Producers. Resource: https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849CREDITS: Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound & Editing – Will Crann Executive Producer – Esther Garfin ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    39 min
  8. Reducing Inflammation in the Body

    APR 2

    Reducing Inflammation in the Body

    These seventeen minutes about inflammation are not to be missed. Inflammation is a natural defense mechanism, but chronic inflammation can contribute to heart disease, diabetes, autoimmune conditions, and more. In this episode, Dr. Falquier breaks down the science of inflammation, exploring why it’s essential for healing, how it can be harmful, and what you can do to keep it in check. In this episode you’ll hear: 1:25 - Chronic inflammation statistics 2:30 - What is acute inflammation? 3:10 - Healing acute inflammation 4:30 - Chronic inflammation causes 6:10 - Daily cell damage that needs repair 7:40 - Examples of health problems resulting from cell damage and inflammation 8:20 - Signs of chronic inflammation 9:20 - Can you test for chronic inflammation? 12:30 - Anti-inflammatory foods 14:50 - How to reduce inflammation in the body recap: a holistic approach As referenced in the episode: Audio - Healthy Eating Plate: Your Guide to Balanced Meals  Video - What's On Your Plate Credits: Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will Crann Executive Producer - Esther Garfin   ©2025 Alternative Food Network Inc. Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation,  Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions

    17 min
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4.9
out of 5
13 Ratings

About

If you've ever been told to "eat healthier" and want healthy food to be delicious but struggle to achieve this, Dr. Sabrina Falquier delivers the diced and delectable details with evidence-based culinary medicine for real-life wellbeing.   Guest interviews about food as medicine with top chefs, doctors, healthcare visionaries and food service professionals publish on the first Wednesday of the month. As an added bonus, the podcast includes short practical "bite-size" episodes with the host in her kitchen sharing nutrition tips and easy healthy food recipes that taste good. Tune in to learn why your food choices matter and be inspired to turn great food into powerful medicine to address issues including inflammation, gut health, blood sugar and longevity. Elevating the impact of Food as Medicine, Culinary Medicine is a new evidence-based field that blends the art of food and cooking with the science of medicine to prevent and treat disease. Host, Dr. Sabrina Falquier, is a triple board-certified physician and leading culinary medicine expert. She is also bilingual in Spanish and English.   New to the show? Subscribe now and start with one of our most downloaded episodes, Episode 28 about reducing inflammation in the body, then move to Episode 3 for practical food tips on creating a balanced meal for short and long term health.   For Spanish speakers, find Medicina Culinaria on your favorite podcast platform also hosted by Dr. Falquier.  

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