Gastronomy and GI: the Culinary Connections Collection Vol. 3
From the pages of ACG MAGAZINE
Edited by: Christina A. Tennyson, MD, Alexander Perelman, DO, and Vani Paleti, MD
Mahasen Akram Elshaer, MRCP, UK
Dr. Akram Elshaer is an Egyptian gastroenterologist who currently practices at the King Fahad Military Medical Complex in Saudi Arabia.
Asmeen Bhatt, MD, PhD
Dr. Bhatt is Assistant Professor in the Center for Interventional Gastroenterology at UTHealth (iGUT), at the University of Texas Health Science Center at Houston. She is a member of the ACG Educational Affairs Committee.
Hanna Blaney, MD, MPH
Dr. Blaney is a transplant hepatology fellow at Georgetown University Medstar Health.
John A. Damianos, MD
Dr. Damianos is a first-year GI fellow-intraining at the Mayo Clinic in Rochester, MN. He completed an internal medicine residency at Yale-New Haven Hospital. His clinical interests include gut microbiome therapeutics, nutrition, IBD, and disorders of gut- brain interaction
Kelly Issokson, MS, RD, CNSC
Kelly Issokson is an IBD-focused registered dietitian and director of the Advanced Dietary IBD Education and Training (DIET) Program at Cedars-Sinai in Los Angeles.
Vani Paleti, MD, Dip ACLM, Dip ABOM
Dr. Paleti is a gastroenterologist at Baylor, Scott & White Health in Killeen, TX, with a special interest in lifestyle and obesity medicine.
Contributors
April Panitz, MS, RDN, CDN
Ms. Panitz is a Registered Dietitian Nutritionist, New York Certified DietitianNutritionist, and co-founder of Amenta Nutrition. She is a Monash University low-FODMAP diet-trained dietitian, has a Certificate of Training in Obesity for Pediatrics and Adults from the Commission on Dietetic Registration, and is a member of the Academy of Nutrition and Dietetics.
Alexander Perelman, DO, MS
Dr. Perelman is a gastroenterologist at Vanguard Gastroenterology in New York City. He currently serves on ACG’s Professionalism Committee.
Christine Randazzo Kirschner, MS, RDN, CDN
Ms. Randazzo Kirschner is a GI-expert dietitian and the co-founder of Amenta Nutrition. She is a member of the Dietitians in Gluten & GI Disorders Dietetic Medical Nutrition Therapy Practice Groups, a Monash University low-FODMAP diettrained dietitian, and an active member of the Academy of Nutrition and Dietetics.
Joseph Sleiman, MD
Dr. Sleiman is an Advanced IBD Fellow at the Digestive Disease Institute of the Cleveland Clinic Foundation. He currently serves on the ACG Training Committee.
Trupti S. Shinde, MD
Dr. Shinde is a gastroenterologist practicing in Crystal River, FL. She serves as a Director of the Suncoast Endoscopy Center and as a faculty member for the GI fellowship and IM residency program at Citrus Memorial Hospital. She co-founded the Citrus Colorectal Cancer Foundation.
Christina A. Tennyson, MD
Dr. Tennyson is a gastroenterologist at Augusta Healthcare in Fishersville, VA, with expertise in integrative, lifestyle, and culinary medicine.
Foreword
The Culinary Connections Collection: Third Edition
SINCE 2021, the Culinary Connections feature of ACG MAGAZINE has celebrated fascinating culinary journeys, shared diverse cultural insights, and published recipes that are both soulful and healthful.
During our time curating this #ACGfoodies column, we have witnessed a paradigm shift from illness to wellness, and a burgeoning understanding of the importance of food as an adjunct to medicine –the gut being the gateway to health and overall well-being.
We are indebted to many gastroenterologists, registered dietitians, and a GI psychologist whose contributions over the years have brought this series to life in delicious and thoughtful ways that illuminate their cultures, favorite flavors, personal histories, and deep commitment to digestive health.
Thanks to their enthusiasm for this project and their generosity in sharing reflections and recipes, the contributors have helped to forge a community and inspired others to share their foodways. The Culinary Connections Collection offers essential insights into the many meaningful and deeply personal ways that good food nourishes us and brings us together.
We hope you will be inspired by the following pages to share these recipes with your families, colleagues, and patients, and to send us your own culinary adventures.
Enjoy!
Vani Paleti, MD; Christina Tennyson, MD; and Alexander Perelman, DO
Culinary Connections:
Wellness
Editors: Vani Paleti, MD; Alexander Perelman, DO; and Christina Tennyson, MD
FOOD IS AND HAS ALWAYS BEEN THE GREAT UNIFIER. Over the years it has been so enjoyable for all of us to watch the foodie and medical communities meet and find common ground. The addition of “ACG Foodies” to the ACG MAGAZINE has created the space for many clinicians to share a part of their story and their food culture. We have all recognized that food can be medicine, but this view can be too scientific and calculated, and miss the unspoken, soul-nourishing parts of the kitchen and eating experience. The smell of food that can transport us back to childhood, the taste that connects us across generations. Often, we take these for granted in the hustle of day-to-day life. So, as we head into the holidays this special edition is another opportunity to slow down, reset, reconnect with our friends, families, and ourselves.
— Alex, Christina, and Vani
TRUPTI S. SHINDE, MD
GI Fellow, Mayo Clinic, Rochester, MN
In the heart of Maharashtra, India, amidst the vibrant tapestry of traditions, flavors, and family bonds, I embarked on a culinary and professional journey that has woven together the essence of my upbringing with my passion for gastroenterology. My roots trace back to a family where every meal was a celebration of culture and togetherness, and where the enchanting aroma of spices filled our home. My mother was an incredible cook, specializing in seafood from our coastal region. However, Maharashtra also offers a plethora of mouthwatering plant-based dishes.
I still remember those chilly mornings when I stood by our stove, inhaling the wonderful aromas wafting from the pot of Indian tea. Our tea was unique, filled with ginger, cardamom, cloves, and loose tea powder. These fragrances filled our home every morning, creating precious memories
VEGETABLE PULAO
Ingredients:
• 1 cup basmati rice (or any long-grain rice)
• 2 cups water
• 2 Tbsp ghee (clarified butter)
• 1 medium onion, thinly sliced
• 1 green chili, chopped (to taste)
• 1-inch piece ginger, finely chopped or grated
• 2-3 cloves garlic, minced
• 1 bay leaf
• 1-2 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1/2 tsp cumin seeds
of family togetherness over delicious tea and breakfast. Those moments marked the beginning of my love for food. Food nourishes our bodies and bonds us with others. I believe in the healing power of wholesome food in moderation. This passion for food and my curiosity about digestion inspired me to become a gastroenterologist. I'm deeply dedicated to this field, as it holds the promise of future breakthroughs in disease treatment through the mysterious gut microbiome, which our food can positively impact.
Artificial, highly processed foods are a major cause of preventable lifestylerelated diseases in the U.S. Four years ago, I saw my patients struggling with these illnesses, which prompted me to act. I felt a strong urge to educate both our patients and the community about the positive impact of wholesome food. So, I launched a series in a local newspaper called "Eating with Purpose" where I discussed the
• 1/2 cup mixed vegetables (carrots, peas, beans, bell peppers, etc.), chopped
• 1/4 cup paneer (Indian cottage cheese)
• 1/4 cup fresh coriander leaves, chopped (for garnish)
• Salt, to taste
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp red chili powder (to taste)
• 1 cup yogurt (curd)
• 5-8 cashews (for garnish, if desired)
• Pinch of saffron
• Lemon wedges (for garnish)
advantages of foods like chia seeds, coconut oil, ground flax seeds, and more—all of which can boost our digestive health and overall well-being. Additionally, I conducted a series of community lectures, emphasizing the importance of changing dietary habits and acquiring basic cooking skills.
I strongly advocate that every middle school and high school student should acquire basic cooking skills to prepare delicious, wholesome recipes, reducing their dependence on processed foods. We must equip the next generation with the knowledge and habits needed to combat the obesity epidemic.
In the pages of this magazine, I am delighted to share a cherished recipe from my family's repertoire: Vegetable Pulao. This dish, with its aromatic spices and hearty vegetables, embodies the essence of Maharashtra's culinary heritage. It's a dish that has transcended generations, filling our homes with warmth and comfort on countless occasions.
Steps & Tips:
1. Wash the rice and soak in water for 15-20 minutes; drain and set aside.
2. Warm ghee in a pan and put whole spices in (bay leaf, cardamom, cloves, cinnamon, and cumin seeds); sauté until aromatic.
3. Add sliced onion, green/dried red chilies, ginger, and garlic, sautéing until onions turn golden brown.
4. Add the vegetables mentioned above and cook until they start to soften.
5. Put in the soaked rice and sauté for a few minutes until coated with the spices and ghee.
6. Add the other spices: turmeric, saffron, garam masala, red chili powder, mixing well.
7. Add yogurt; mix until everything combines well, and cook until the yogurt is well incorporated.
8. Add 2 cups of water and salt according to taste and bring it to a boil.
9. Make the heat medium to low, cover the pan with a lid, and let the pulao simmer for about 15 minutes until the whole water is absorbed.
10. Fluff the pulao with a fork, and garnish with finely chopped fresh coriander leaves and fried cashews.
11. Serve the vegetable pulao with lemon wedges on the side.
12. Enjoy your delicious homemade Vegetable Pulao!
CHRISTINE RANDAZZO KIRSCHNER, MS, RDN, CDN
Registered Dietitian Nutritionist and Co-Founder, Amenta Nutrition
With the holidays approaching, two things come to mind: family and food. Cooking for others is something I truly enjoy and hold close to my heart. The feelings I get from watching my friends and family members savor each morsel are both joyful and satisfying. This is especially true when the dish is something that they have never tried before or are not particularly fond of (or so they think). For me, one vegetable group in particular comes to mind—bitter greens—and I, for one, always appreciate a challenge. How can I get them to like this new food?!
to determine which plants were used for food and which for medicine. In modern times, we have learned that there are not only bitter taste receptors (T2Rs) in the mouth, but also lining the gastrointestinal tract, with effects on glucose control, satiety, microbiota composition, and regulation of immune response.
Some of the vegetables and bitter greens introduced to me during this period were radicchio, endive, frisée, fennel, radish, arugula, and lacinato kale. I especially fell in love with radicchio and it has been a frequent star in my offerings at dinner parties and holidays throughout the years. Often, people are surprised to find that they enjoyed it so much. I wonder—have they only tried a raw piece of radicchio? Have they never eaten it with some acid, fat, fresh herbs, tartness, or a garnish of salty gems like pungent, sharp cheese?
As a child, this type of vegetable was not something that would have ever landed on my plate. The first time I ate bitter greens was at my second job in New York City at Morandi, restaurateur Keith McNally’s Italian restaurant in the quaint West Village. Each late afternoon before service, two things would happen: the entire staff would eat the convivial
“family meal” and the waitstaff would speak to the chef about that evening’s specials. We would taste many of these additions which often consisted of beans, vegetables, and ancient grains or pastas. Chef Jody Williams would speak to each dish’s regional and historical significance and then describe its flavor profile. With the pressure of impressing the chef and my fellow waiters, I tasted everything, and it changed my life. Sounds dramatic? Well, I not only loved all the exciting new flavors, but I realized that I had less discomfort in my belly (and intestines, of course). I wanted to know why and spread that wealth of knowledge so others could also feel good while eating great food. This led me to enroll in Hunter College’s Master of Nutrition graduate program and eventually become a dietitian who specializes in gastrointestinal disorders. As a nutrition scientist, I learned the many benefits of fiber and, in particular, bitter greens. In ancient times, bitterness intensity was a way
The below recipe, Radicchio, Frisée, and Fennel Salad, is one I hold dear to my heart, a winter salad that is crisp, nutty, and fresh. A perfect accompaniment for holiday meals and colder evenings that is delicious, complex, and comforting. It also consists of 8 plant foods—a great start to consuming at least 30 different plant foods a week to optimize your microbiome. I hope you enjoy!
Steps:
1. Cut the segmented grapefruit pieces in half (or thirds if very large). Set aside.
2. Using a mandolin, thinly slice half the fennel bulb crosswise (use the remaining bulb for another time).
3. Toss the fennel, radicchio, frisée, mint, basil and Marcona almonds.
For Salad
• 1 grapefruit (or 1 large or 2 small oranges), segmented
4. Whisk together vinegar, olive oil, Dijon mustard, salt, and pepper in a bowl or simply mix together in a mason jar.
5. Toss the salad with vinaigrette, Parmigiano, and half the grapefruit slices, reserving the other half to place on top of the salad afterward. You can add an additional few slices of cheese on top as well for presentation.
6. Taste and add more salt and pepper, if necessary.
7. Serve and enjoy!
APRIL PANITZ, MS, RDN, CDN
Registered Dietitian Nutritionist and CoFounder, Amenta Nutrition
I grew up in the 1980s—a time when packaged foods were in their heyday. Commercials for colorful cereals with funny characters, kids laughing with their latest lunchbox treat, and ads for chewing gum were on a constant rotation during Saturday morning cartoons.
These foods weren’t allowed in my house. My parents baked everything from scratch: cookies, birthday cakes— they even ground wheat to use for sandwich bread. But I didn’t care, I wanted crustless, white sandwich bread, grocery store cakes, and individually wrapped desserts that came from a box, even if they tasted faintly of plastic.
dessert from scratch. I’d bake chocolate brownies when my parents were out, oatmeal cookies to bring to friends, and pecan pies for the holidays. As I got older, I realized my parents weren’t trying to be cruel by not letting me have these pre-made treats. Instead, they were getting me in the kitchen and cooking. As a result, I learned about taste and texture, gained confidence in my skills, and felt rewarded upon seeing others enjoy my homemade desserts.
Now as a dietitian, many of my patients come to me with fear and anxiety around food, particularly treats and baked goods. Some are afraid of triggering symptoms; others feel guilty about eating sweets or are worried about the effects of ultraprocessed foods (especially when they thought these were “healthy” foods).
For those who feel guilty about eating treats, I counsel them as a dietitian while also imparting my parents’ philosophy: get in the kitchen, start baking, and enjoy time with family and friends during the
ORANGE GINGER POLENTA CAKE
Ingredients:
Wet Ingredients
• 2/3 cup orange juice
• 3 large eggs
• 1/3 cup milk (2% or plant milk)
• 1/4 cup extra virgin olive oil
• 2/3 cup (125 g) sugar
• 2 tsp orange zest
• 1 tsp vanilla extract
• 1 Tbsp fresh grated ginger (from ~2-inch knob)
Dry Ingredients
• 2 cups (205 g) almond flour
• 3/4 cups (110 g) cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp Kosher salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 tsp ground ginger
For the Glaze
• 1/2 cup confectioner’s sugar
• 1 1/2 Tbsp orange juice
For the Dried Orange
• 2 Clementines, sliced 1/4 inch slices (optional)
Steps:
1. Preheat the oven to 350° F. Oil a 9-inch springform or a regular 9-inch pan and line the bottom with parchment paper.
2. Bring the orange juice to a boil in a small pot over medium-high heat. Turn off the heat and let sit for 5 minutes (will reduce to about 1/2 cup).
3. In a large bowl, whisk the almond flour, cornmeal, baking powder, ground ginger, cinnamon, and salt together.
4. In another large bowl, mix the eggs, milk, olive oil, sugar, orange zest, fresh ginger, 1/4 cup of the concentrated orange juice, and vanilla extract. Pour the wet ingredients into the dry and mix until smooth.
5. Pour the batter into the pan and bake on the center rack until golden brown on top and a knife inserted comes out clean, about 28 to 30 minutes.
(especially homemade) absolutely fit into a healthy eating pattern. It is when they are taken away completely that an unnecessary, negative relationship with foods ensues.
To this day, I still love to bake. My taste tends to skew less sweet than when I was younger and I often favor desserts with more acid like this delightful gluten-free orange ginger polenta cake. It’s citrusy, and the cornmeal adds a lovely texture while the olive oil and almond flour ensure that it stays moist. It’s a cake that I love and is perfect for a holiday table or with a cup of coffee!
We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.
6. Transfer the cake to a wire rack. Let cool for 10 minutes, then remove the springform sides and let cool completely.
7. Transfer the cool cake to a plate or cake tray. In a small bowl, mix 1 Tbsp of the remaining orange juice with the confectioner’s sugar.
8. Spread the glaze over the top of the cake in a thin, even layer. Let the cake sit for 15 minutes to 4 hours to let the glaze harden.
9. Decorate with zest or dehydrated orange slices.
10. Serve & enjoy!
Culinary Connections:
Gut Goodness: Spring Forward with Flavor
YIKES, IT’S SPRING ALREADY???
If you’re slacking just like us and wondering if it’s too late to start making those small healthy changes, don’t miss a beat because the #ACGfoodies have your back!!!
Check out reflections from #ACGfoodies Dr. John Damianos, Dr. Asmeen Bhatt, and clinical dietitian Kelly Issokson – who proclaims she is “a foodie first and a registered dietitian second.” They share their culinary journeys along with recipes close to their hearts, sure to fill our guts with goodness.
— Alex, Christina, and Vani
Editors: Vani Paleti, MD; Alexander Perelman, DO; and Christina Tennyson, MD
JOHN A. DAMIANOS, MD Gastroenterologist, Citrus Memorial Hospital, Inverness,
FL
Raised in a Greek household, I grew up on a Mediterranean diet. Early on, my parents instilled in me that no meal is complete without a salad, and my nightly chore was to make the family salad. I discovered young that cooking brought me joy, and much of that joy came from experiencing others savor something I had crafted for them.
I am also the son of a gastroenterologist, so the notion was engendered in me that food is fuel, and what and how we eat directly impacts our gastrointestinal and, thereby, systemic health. It was only natural then that in medical school I would be so drawn to our lectures on the gut microbiota. Following one of our first lectures on the topic, I bounded to the podium, pointed to the slide projected on the screen, and declared, “I want to do that.”
DR. DAMIANOS’ “SUPER SALAD” (SERVES 4)
Ingredients:
Salad
• 3 large leaves of kale, chopped
• 1/2 medium-sized red onion, finely chopped
• 1 large garden cucumber, finely chopped
• 1 large heirloom tomato, diced
• 1 large bell pepper (color of your choosing!), finely chopped
• 1 handful of sliced Kalamata olives
• 2 handfuls of walnuts
• 3 Tbsp ground flaxseed
• 1 tablespoon of Nigella sativa seeds
• Optional: 7 oz. imported Greek feta cheese
My research in residency concerned diet in inflammatory bowel disease. In fellowship, I particularly enjoy untangling the multiple contributors—diet included—to a patient’s gastrointestinal symptoms and collaborating on how to restore health. From a research standpoint, I am immersing myself in the complex and controversial world of microbiome therapeutics. And in my spare time, I am cooking—always devising new concoctions with my favorite organ, the microbiome, in mind.
Over the years, I tinkered with my childhood salad recipe to get to what is now a near nightly staple for me. Friends have deemed it my “super salad,” and often request it for parties and get-togethers. In addition to bursting with flavor, I love how it is rich in so many vegetables and herbs, and includes fiber, polyphenols, omega-3 fatty acids, good bacteria, and numerous other nutrients
to support a diverse and healthy microbiome. It pairs particularly well with homemade hummus (my wife’s is unsurpassed!) and multigrain bread. Don’t forget to sop up the leftover dressing at the end with some bread, the Greek tradition of papara.
ASMEEN BHATT, MD, PHD
Dipl. of ABOM, University of Texas Health Science Center at Houston
Food is as integral a part of my identity as is my age, gender, ethnicity, and profession. It is what uniquely distinguishes me as an individual. My food choices have evolved and grown with time and experiences. As a child growing up in the cosmopolitan city of Bombay (now Mumbai), India, I was blessed to be surrounded by fantastic
Dressing (makes 1 liter)
• ¼ liter of fermented balsamic vinegar
• ½ liter of Greek extra virgin olive oil
• ¼ cup ground black pepper
• 1/3 cup dried Greek oregano
• 1/3 cup of dried rosemary
• 1 Tbsp dried basil
• 1 Tbsp sumac
• 1 tsp of dried thyme
• 1 tsp turmeric powder
• 1 large garlic clove, crushed
(To make the dressing, add all ingredients to a 1-liter container and shake well.)
Steps:
1. Add all vegetables (kale, onion, cucumber, tomato, bell pepper, and olives) to a large salad bowl
2. Mix in walnuts, flaxseed, and Nigella sativa seeds
3. Crumble feta (omit for vegan option)
4. Shake the salad dressing well and drizzle as much as desired
5. Toss the salad
6. Enjoy!
harmony of spices and fresh ingredients yet were identifiably “Indian.”
My family hails from the state of Assam in Northeast India which is famous for its tea plantations and cultural influences from Southeast Asian countries. The matriarchs in my family introduced me to my roots and taught me the makings of Assamese food. However, in Mumbai, I had a constant exposure to Marathi, Gujarati, Udupi, Punjabi, Parsi, Gomantak, Malayali, Bengali, Mughlai, and countless other cooking styles, which ultimately shaped what I call my “Indian” food.
I moved to the United States nearly 25 years ago, which opened a whole new world of gastronomy for me. The U.S. is truly a melting pot of cultures and food sits in the heart of it all. Wandering through farmers’ markets and hole-in-thewall restaurants throughout this country, I took to international cuisines as a fish does
to water. Living in Houston – which is truly a gold mine for foodies –makes relishing different cuisines an actuality for me.
Travels around the world have also shaped my culinary journey. I seek out authentic restaurants and food experiences in different cities and often will rate my travel based on the foods that I have eaten in every location.
It is vital to understand that the food we consume often defines our health. One’s dietary decisions should be based on food allergies and must include foods that boost our immune system and those that are required for bodily functions.
As a gastroenterologist and obesity medicine specialist, I educate patients on the importance of their dietary choices and portion
control. A healthy body and mind are the best medicine a physician can prescribe. I encourage people to cook meals at home with fresh ingredients, use healthy cooking techniques, and meal plan to avoid uncertainty around their meals during a busy work week. I advise moderation in eating calorie dense foods and focus on eating nutrient rich foods that appeal to an individual’s taste buds, cultural background, and health needs.
I present to you a vibrant, colorful, and nutritious crockpot recipe, “Slow-Cooked Vegetable Curry,” that is perfect for spring. As a busy professional and a mom, cooking large batches of scrumptious nutritious meals saves time and keeps my family happily fed. I hope I have inspired you as a reader to begin or expand your own culinary journey—go forth and conquer it!
• 1 tsp red chili powder (or cayenne pepper or paprika)
• 3 tsp curry powder
• 3 Tbsp canned crushed tomatoes
Steps:
1. In a large skillet, heat oil over medium heat
2. Add cumin seeds, allow them to sputter, about 1 minute
3. Sauté onions until soft and lightly browned, 5-7 minutes
4. Add garlic and ginger and cook for another minute
5. Add the ground spices and stir for 1 minute
6. Stir in crushed tomato; cook for 1 minute
7. Transfer to a 5- or 6-quart crockpot or slow cooker
8. Mash 1 can of garbanzo beans until smooth; add to slow cooker
9. Add vegetable broth, coconut milk, salt, and pepper
10. Add potatoes and cook, covered on high heat, for 1 hour
11. Add cauliflower, carrots, and the second can of garbanzo beans
12. Cook, covered, for another hour on high heat and then add the peas
• 2 cans (15 oz.) garbanzo beans/chickpeas, rinsed and drained
• 1 1/2 cups peeled potatoes cubed into 1/2 inch pieces (about 1/2 pound)
• 2 cups fresh cauliflower florets (~8 oz.)
• 1 cup carrots cut into 1/4-inch pieces (2 medium carrots)
• 1 1/2 cups frozen green peas
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp salt, to taste
• 1/2 tsp pepper
• 2 Tbsp minced fresh cilantro to garnish
• 1 lime, cut into wedges
13. Cook, covered, on low heat until vegetables are tender, another 2 to 2 1/2 hours
14. Sprinkle cilantro to garnish
15. Serve with cooked brown or white rice along with lime wedges and plain yogurt, if desired
KELLY ISSOKSON, MS, RD, CNSC, Clinical Dietitian, CedarsSinai Medical Center, Los Angeles, CA
I consider myself a foodie first and a registered dietitian second. This is why I felt it crucial to have received formal training in Culinary Arts before I went on to pursue my dietetics career. Why eat if you’re not going to enjoy the experience? We know that the foods we eat play a significant role in mental health, physical health, and chronic disease prevention (cancer, heart disease, diabetes). We also know that including more plants in our diet correlates with better health and gut function and is a sustainable and ecofriendly way to nourish.
I’m sharing my lentil soup recipe because it is easy to make, plant-based, contains >10 different plant foods, is high in fiber and protein, cheap, and so, so good. While you prepare this recipe, I also invite you to take note of the different textures of the ingredients (crunchy celery and soft mushrooms), the way they are prepared (carrots diced, mushrooms sliced), the way the ingredients change once heated (onions go from opaque to translucent, spinach wilts down to nearly nothing!), the different aromas and how they build over the course of preparing this soup (sautéing mirepoix vs. adding tomatoes and herbs). Being mindful while preparing food and while eating helps make the whole experience so much more enjoyable. Leave out the red pepper flakes if you don’t like it spicy. Serve with warmed crusty bread and some heart
• 2 small prep bowls (for olive oil, nutritional yeast)
• 3 medium prep bowls (for mirepoix, mushrooms/garlic, and tomatoes)
• Soup pot
• Spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
Steps:
1. Mise en place:
a. Measure out olive oil into small prep bowl
b. Dice carrot, onion, celery (mirepoix) into small pieces (approximately ¼”) and add to medium prep bowl
c. Mince garlic, slice mushrooms, and combine into other medium prep bowl
d. Dice tomatoes and place them (along with juice) into separate medium prep bowl
e. Gather spices/herbs and combine into medium prep bowl with tomatoes
f. Rinse lentils, add to tomato and spice/herb prep bowl
g. Rinse spinach, set aside
healthy EVOO (extra virgin olive oil) to make it even more hearty. Buen provecho! We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.
h. Rinse parsley, then finely chop
i. Measure out nutritional yeast into small prep bowl
2. Warm a pot over medium-low heat
3. Add olive oil and carrot, onion, celery – sweat for about 3-5 minutes or until onions are translucent
4. Add garlic and mushrooms and cook for another 10 minutes
5. Add tomatoes, spices, herbs, lentils, and water.
6. Bring to boil, then reduce to simmer. Simmer for ~15-20 minutes
7. Turn off heat; stir in spinach
8. Once spinach is wilted, serve soup
9. Garnish with freshly diced parsley, nutritional yeast. Enjoy!
Recipe is gluten free, vegan, high in fiber and iron.
Nutritional Breakdown Per Serving:
If 4 servs, each serv = 258 kcals, 5g fat, 41 g carb, 9g fiber, 363 mg sodium, 16 g protein
If 3 servs, each serv = 344 kcals, 7g fat, 55 g carb, 11 g fiber, 484 mg sodium, 21 g protein
Savor the Summer Culinary Connections:
by Vani Paleti, MD; Alexander Perelman, DO & Christina Tennyson, MD
WHEN THE COVID PANDEMIC STARTED, many of us gastroenterologists felt isolated, but we were able to connect virtually with friends and colleagues locally and afar. A group of us interested in both food and medicine started to regularly share our culinary creations via Twitter (now X) and Instagram. We found connections, developed a supportive community, and many friendships were created as a result. We started the Culinary Connections as a regular column in ACG MAGAZINE approximately three years ago! We have been delighted to share the experiences,
achievements, and recipes of so many diverse members of the College.
The column has featured fellows, gastrointestinal dietitians, and attendings from all over the country who have introduced us to delicious plantforward cuisine and new foods. The College also supported the publication of two e-books, Gastronomy and GI: The Culinary Connections Collection, Volume One and Volume Two. Thank you for your support and interest in this collaboration. In the future, we hope to share practical techniques and tools
combining both gastroenterology and culinary medicine for the members of the College. We would appreciate hearing what you would like to see in future issues and what could impact both your personal wellness and your patient care. As we enter the summer season, this issue incorporates a refreshing fruit and vegetable salad, seared steak with tangy chimichurri sauce, and steamed lobster. We hope you enjoy and have a great summer!
— Alex, Christina, and Vani
VANI PALETI, MD, DIP ACLM, DIP ABOM
Baylor, Scott & White Health, Killeen, TX
It’s summer, and what’s better than a refreshing seasonal salad. I live in Texas where summers are blazing hot; I bet you wouldn’t want to get slow roasted in the kitchen cooking. I'm presenting to you a salad featuring a medley of seasonal fruits and vegetables that is delightfully refreshing and cooling for the summer. This salad can be served fresh or refrigerated to be served later!
CHRISTINA A. TENNYSON, MD
Augusta Healthcare, Fishersville, VA
As a physician, my medical professional life, including medical school, residency, fellowship, and 10 years of employment, had been entirely in urban areas. I received excellent training and worked at prestigious institutions, but never worked or lived in a rural area. I never saw this as a drawback in my medical training or experiences. Several years ago, I had the opportunity to work as a locum tenens gastroenterologist in a small town in Maine.
Gastroenterologists are fortunate to work in our field, but also fortunate to collaborate with fantastic people. While providing a service to the area, I received valuable lessons in return from the individuals I met along the way, including physician colleague, Dr. Kirk Bernadino. My experience in Maine helped me gain a new perspective on community, health care, and living, while also teaching me how to cook lobster!
Maine is known for its natural beauty, coastline, and people. Maine’s jagged coast is larger than California’s, and the state is filled with vast areas of wilderness. Many people in Maine can trace their heritage for generations and are referred to as Mainers. Mainers are resilient, hardworking, and have a unique connection to the land and sea. In Maine, if you are not born there, you are “from away.” These are lessons I learned as a doctor “from away”:
1. Get outside. Spending more time outdoors has been associated with being less sedentary, more time involved in moderate to vigorous physical activity, and having a lower risk of chronic disease. Mainers spend more time in nature than most of us, and they are outside, whatever the weather. There is an appreciation of all four seasons. Maine is known as “Vacationland” as tourists come in droves during the summer months, which are typically cooler than the rest of the country and filled with sunshine. But Mainers still find plenty to
Steps:
1. Mix all ingredients.
2. Add salt and pepper to taste (could use Tajin for that extra kick).
3. Serve fresh or chilled.
Note: Other ways to enjoy this delightfulness—
• Add a dollop of yogurt (dairy or dairy-free) to make yummy wholesomeness.
• For tacos: served on warm tortilla with drizzle of lime juice and sour cream.
• Serve with slices of avocado, nasturtium leaves, and edible flowers for Sunday brunch.
Dr. Paleti in the garden
quickly, Mainers also prepare better for what nature has in store. Preparation and investing in proper gear make a huge difference.
2. Appreciate the dark and quiet. Living in New York City, the din of traffic and the glare of lights felt normal. I did not realize the noise and light pollution I was accustomed to and forgot what a starry sky looked like. Although uncomfortable at first, I became more accustomed to the darkness and quiet of Maine and grew even to value it.
the local community worked together to help save the Polkys' boat when it was severely damaged. The Polky family hosted our family and endoscopy staff on their lobster boat to give us a glimpse of what lobstering involves. This included filling bait bags, measuring lobsters, putting on the bands, and hauling traps.
past by triggering memories, enriching the present with time shared together, and creating impressions for the future.
My locum tenens experience in Maine taught me a lot and one of my most memorable meals was learning to cook lobster in the Polky kitchen with Bobby Joe and Elaine. I hope you enjoy it as much as I do and make it this summer.
ALEXANDER PERELMAN, DO, MS
Vanguard Gastroenterology, New York, NY
Living in an apartment, I don't have a grill, but I have perfected reverse searing to the point that I prefer it over other cooking methods. Start with a good marbled steak about 1 to 1.5 inches thick; here, I used ribeye. I prefer to dry brine a day before, but a few hours is enough. To do this, place the steak on a baking rack and salt generously on all sides. Place it in the fridge uncovered. You will see some fluid drawn out in a few hours; don't worry and don't wipe it away. It will reabsorb into the meat. When it's time to cook, preheat the oven to 225°F. While it's heating, remove the steak from the fridge. If there is still some moisture on it, pat it dry. Sprinkle with garlic powder and pepper. Place it in the middle rack for 30-45 minutes. After that, remove it and pat it dry again. Let it rest for 10 minutes while you get a cast iron skillet ready. Once the skillet is ready, I like to start by cooking the fatty edge to
3. Community. Strong social connections have been associated with increased longevity and protection against dementia, inflammation, and depression. There is a strong sense of community in Maine. Mainers work together for common goals and are remarkably resourceful. Lobstering is a good example. Most would agree Maine has the most delicious lobster, but most outsiders do not realize the challenges the men and women who work in lobstering face. While performing endoscopy, I learned about the international trade tariffs, bait and staff shortages, warming waters, challenging weather, and changing regulations facing the lobster industry from Elaine Polky, an endoscopy technician whose husband Bobby Joe is a lobsterman in Tenants Harbor. Recently during a winter storm,
STEAMED LOBSTER
Ingredients:
• 4 lobsters (1 ¼- 1 ½ pounds each)
With the heat of summer approaching, the siren song of grilling season is calling. The ACG Foodies have always preached a plantforward approach, but I admit that, for me, there's nothing better than a good steak. The key, as with all things, is moderation. Red meat and the grill are special to me, as recollections of my father standing in the yard grilling my favorite meals are ingrained in my memories. To this day, I host a barbecue for his birthday to celebrate his life, although this year will be 12 years since his sudden passing. Food is special that way; it connects us to the
Steps:
1. Fill a large lobster pot with 2 inches of water. Add salt and stir.
2. Bring water to a boil.
• 1 Tbsp sea salt
3. Add lobsters, return water to boiling, and steam for approximately 12 minutes. If you have a steamer basket, you can add it to the bottom of the pot. If not, just add the lobsters on top of each other in the pot as the Polkys do.
4. The lobsters should turn bright red. If not red, steam for a few minutes more. When red, you can check for doneness by pulling on the antenna. It should come off easily.
5. Serve with a side of melted, salted butter, lemon wedges, and corn on the cob.
Dr. Tennyson with endoscopy tech Elaine Polky and Dr. Kirk Bernadino in Maine.
render some fat for the skillet. Once it's smoking a little, place the steak down for ~60 seconds, turn it, and go back and forth every 30 seconds until the desired crust and temperature are achieved. I stop at an internal temperature of 120-123°F, as residual cooking will get it to 130°F, which is medium rare. Once ready, place the steak on a cutting board, season with cracked black pepper (the prior pepper likely burned off), and cover loosely with a foil tent for a 10-minute rest. Cut against the grain and add a sprinkle of flaky finishing salt. Serve and enjoy!
For modifiers, I sometimes add butter to the pan with garlic to baste
I also love a tangy chimichurri sauce with my steak. For the chimichurri, use 1 bunch of cilantro, 1 bunch of parsley, ~1/3 of a shallot, and a few garlic cloves. Mince them finely with red pepper flakes (for extra kick, you
REVERSE SEARED STEAK WITH CHIMICHURRI SAUCE
Ingredients
• 1 to 1.5 inch thick ribeye or other well-marbled steak
• Kosher salt
• Garlic powder
• Black pepper
• Flaky finishing salt (like Maldon)
• Food thermometer
Steps:
1. Dry brine the steak for few hours, up to 1 day ahead by placing it on a baking rack, salting generously all over, and refrigerating uncovered on a cooling rack.
2. Preheat oven to 225°F. Remove steak from fridge, pat dry, and season with garlic powder and pepper.
3. Bake steak for 30-45 minutes.
4. Remove from oven, pat dry again, and let rest 10 minutes.
5. Heat a cast iron skillet over high heat until smoking. Render some fat from the steak edge in the pan.
6. Sear steak for 60 seconds per side at first then flipping every 30 seconds, until desired crust forms.
7. Transfer to cutting board, season with cracked black pepper, tent loosely with foil, and rest 10 minutes.
8. Slice against the grain, sprinkle with flaky salt, and serve.
We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.
CHIMICHURRI SAUCE
Ingredients
• 1 bunch cilantro
• 1 bunch parsley
• 1/3 shallot, minced
• 2-3 garlic cloves, minced
• Red pepper flakes
• Salt
• Olive oil
• Red wine vinegar or lime/lemon juice
Steps:
1. Finely mince the cilantro, parsley, shallot, and garlic.
2. Add red pepper flakes and salt to taste.
3. Stir in olive oil and red wine vinegar or lime/lemon juice to reach desired consistency.
Dr. Alex Perelman, pictured right, at his wedding in 2012 with his father, Simon Perelman
Culinary Connections:
by Vani Paleti, MD; Alexander Perelman, DO & Christina Tennyson, MD
Fusion Flavors for Fall of
WELCOME TO A FUSION OF FLAVORS THIS FALL FROM OUR AMAZING ACG FOODIES CONTRIBUTORS. Get ready to enjoy the fusion of flavors from cultures across the world. Food not only nourishes our body, but it also brings us together through the stories we share, and the connections we make that nourish our mind and soul.
Culinary connections become memories that bring a big smile when we get a whiff of that smell or taste of that flavor, bringing back flurries of warm memories of good times.
What are we waiting for? Let's dive into Dr. Blaney’s one-pot lentil stew, Dr. Elshaer’s recipes for Egyptian street foods, Kitchari and Hawashi, and Dr. Sleiman’s Shish Barak dumplings. Enjoy!
— Alex, Christina, and Vani
JOSEPH SLEIMAN, MD Cleveland Clinic Foundation,
Cleveland, OH
Cooking for others is undoubtedly the biggest pleasure for an Arab child maturing into adulthood. We may hate it at first, but something about remembering your culture of hospitality, welcoming a big crowd into your house, and sharing stories (sometimes gossip) as you share a wellcooked meal, just brings back an untapped joy for many of us.
What’s even better is inviting people who have never tried your culture’s meals before, and seeing the delight in their eyes as they take their first bite. It’s the closest to being back in your grandmother’s kitchen trying her dishes for the first time.
While some dishes are more daring than others, Shish Barak is the one that everyone loves to eat, but hates to
make. It is a delicious Middle Eastern homemade meat-stuffed dumpling cooked in yogurt and has roots in Iranian and Armenian cultures. Think of it as the ravioli of the Middle East, but the stuffing is minced meat, and the sauce is yogurt-based.
However, I recently found a hack through a Syrian Canadian cook’s Instagram page (@breakingbreadwithbayan), and it changed the game for me! I know a bunch of friends might very well revoke my Arab title for this hack, but hear me out!
Instead of making, rolling, and shaping her own dough, she used wonton wrappers. They are essentially made of flour, water, and salt, the same ingredients as Shish Barak dough! The only difference is that the wonton wraps are rolled a bit
thinner and might be a bit bigger than traditional dough, but that’s a sacrifice I’m willing to make to get the dish on the table in a fraction of the time and effort! Everything else has the same texture and taste. And trust me, your partners/guests won’t know the difference. Of note, you can also use dumpling wrappers which are round and end up looking closer to the Shish Barak traditional dough shape.
Since trying this hack, I am now sworn to only making it this way, so give it a try. Thank you, Bayan’s Kitchen, for this hack. <3
And yes, different villages made it slightly differently (or, according to them, better), and that’s the beauty of it. This is the most barebones version to start with.
SHISH BARAK – DUMPLING VERSION | SERVES 4-6 PEOPLE (BECAUSE ARABS DON’T COOK FOR ONE)
Ingredients:
• 400g wonton or dumpling wrappers
Filling
• 1 Tbsp olive oil
• 1 lb. ground beef (you can try vegan protein alternatives too)
• 1 medium onion, diced finely
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp 7-spice
• Optional: Roasted Pine Nuts
Yogurt Sauce
• 1.5 L plain yogurt
• 1.5 Tbsp cornstarch
• 2 tsp salt
• 1 cup cold water
• 3 Tbsp olive oil
• 6 garlic cloves, minced
• 1 Tbsp dried mint
• Optional: Roasted Pine Nuts
Steps:
1. Cook the ground beef in olive oil until no longer pink, then add the onion and cook until softened. Add salt, pepper, and 7-spice, and cook until the liquid is all gone. Set aside until cooled completely. Optional: you can add roasted pine nuts, parsley, paprika, or other flavors to taste, usually according to how your mom/aunty tells you they do it back home.
2. Place ½ Tbsp (not more, trust me) of the meat mixture into the center of each wonton wrapper. Dip your finger into water and rub it against each edge of the wrapper. Fold over the wrapper to the opposite edge and pinch the seals shut, forming a wedge shape. Then wet the remaining corners and fold over the wrapper one more time. Press firmly to seal. Make sure to keep both the wonton wrappers and the filled dumplings covered with a towel or plastic wrap while you’re working so they don’t dry out and crack.
3. Bake in a single layer at 375°F for 10-15 minutes or just until it begins to turn golden. Set aside.
4. While waiting, whisk together plain yogurt, cornstarch, salt, and water in a pot until smooth, then turn on the heat and whisk continuously until it comes to a boil. Do NOT stop whisking until it comes to a boil or the yogurt will split. Then, lower the heat to low and add the baked dumplings.
5. Sauté the minced garlic and dried mint in olive oil until slightly browned and fragrant. Add to the yogurt. Add salt to taste. Let it all simmer for 5-10 minutes or until the dumplings are plump. Top with toasted pine nuts or almonds and serve with green onions and enjoy.
MAHASEN AKRAM ELSHAER, MRCP, UK
King Fahad Military Medical Complex, Saudi Arabia
My interests are preparing healthy foods for my family, swimming, and running. My best moment is watching my family or my friends smile after preparing a delicious meal. I have two popular street Egyptian foods to share: Hawashi and Koshari.
About Hawashi: Hawashi is popular particularly in Cairo and Alexandria (where they call it Baladi). It is basically dough (or pita) stuffed with a mixture of ground beef that is seasoned with tantalizing warm spices, onions, garlic, hot peppers, and fresh herbs. Legend has it that one butcher by the name of Ahmed AlHawash in Cairo’s Tawfeek Souq came up with this sandwich back in the early
HAWASHI AND KOSHARI
Hawashi Ingredients:
• 4 pieces pita bread, cut in half
• 1 Tbsp Mediterranean olive oil
• 1 lb. ground beef
• 1½ tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup finely chopped yellow onion
• 3 Tbsp finely chopped parsley
• 1 Tbsp chopped Calabrian chilies, optional
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander
• 1/4 tsp ground allspice
• 1/2 tsp smoked paprika
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon
Steps:
• The ground meat should be heated until well done at least 250 degrees for 25 minutes.
• Enjoy with pita bread
1970s and gave it his name. The idea has traveled throughout parts of Africa and the Middle East (in Lebanon, another version of this sandwich is called Arayes).
The Origins of Koshari: Though no one knows for sure where Koshari came from, most people in Egypt believe that Kitchari— an Indian dish of lentils and basmati rice— may have inspired the beloved Egyptian meal. It’s possible that Indian soldiers, who arrived with Britain’s occupation of Egypt in the late 1800s, brought Kitchari with them. Some say the dish has Italian influences, too, as Egyptian Koshari has two distinctly Italian staples: pasta and tomato sauce. To make the dish their own, Egyptians drizzled Da’ah, a tangy garlic and vinegar sauce, and Shatta, a spicy chile and garlic sauce, onto it. Today, variations of Koshari, including Mujaddara or Mejadra—a similar meal of basmati rice, black lentils, and caramelized onions—are eaten throughout the Arab world.
HANNA BLANEY, MD, MPH
Georgetown University Medstar Health, Washington, DC
I grew up in a small town in Arizona with a mother who is a phenomenal cook. Despite working full time, she would make my family delicious and nutritious meals daily and we would sit together nightly as a family of four to enjoy our meal. While my mother grew up in the northeast eating mostly Italian- and French-inspired food, she became an adventurous chef and expanded to make us from-scratch meals inspired by Mexican to Chinese cuisine.
With her as my model, I have always loved cooking and putting together my own recipes. When I was in 4th grade, I created a recipe for a fruit
Koshari Ingredients:
• 3/4 cup brown lentils
• 4 cups water
• 3/4 cup uncooked long grain rice
• 1 cup elbow macaroni
• 2 Tbsp vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 15.5 oz. can diced tomatoes
• 1/4 tsp red pepper flakes, or to taste
• Salt and pepper to taste
Steps:
1. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes.
2. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
3. Fill a separate saucepan with lightly salted water and bring to a boil.
4. Add the macaroni and cook until tender, about 8 minutes. Drain.
5. Meanwhile, heat the vegetable oil in a large skillet over medium heat.
6. Add onion and garlic; cook and stir until onion is lightly browned.
7. Pour in the tomatoes and season with red pepper flakes, salt, and pepper.
8. Simmer over medium heat for 10 to 20 minutes.
9. In a large serving dish, stir together the lentils, rice, and macaroni.
10. Mix in the tomato sauce until evenly coated.
tart inspired by several recipes from my mother’s Gourmet magazine and The Joy of Cooking. I sent the recipe into our state’s newspaper and it was published a few weeks later! Since then, I have enjoyed coming up with recipes (and almost never use measuring spoons), with most turning out pretty well. While I will occasionally follow recipes, I often create my own after being inspired by a meal.
Prior to medical school, I had the opportunity to travel extensively and enjoy many cultural foods. Coming home from these trips, I would experiment with new spices, trying to replicate the flavors of my travels. In medical school, I married into a multicultural family, and we have since blended the foods of Central America and the Middle East.
eating as best we could. From my trips to India, dal became a staple, as did my father’s southwestern pinto bean recipe. Out of necessity and convenience, legumes became a central part of our diet.
As a gastroenterologist and hepatology fellow serving many lower-income patients with obesity and MASLD, I have worked to incorporate lifestyle interventions, including encouraging my patients to experiment with legumes. I have shared recipes for lentil soups as well as “frijoles sin grasa,” with several of my patients successfully incorporating legumes into their diets.
We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.
While in medical school and married to a then surgical resident, we did our best to stretch out our budget while
As a busy fellow mom married to an equally busy surgeon, nutritious, easy, and tasty meals are a must. One-pot meals with minimal prep and minimal clean up are even better. The meal I will share with you has become a staple for our family as it can be thrown together with food from the pantry as well as can help us clean out our refrigerator. Bonus: Leftovers make for a fantastic lunch!
ONE POT LENTIL STEW FOR BUSY NIGHTS
Ingredients:
• 1 Tbsp of olive oil
• 1 Tbsp cumin (or more, to taste)
• 1 tsp paprika (or more, to taste)
• 1 6 oz. can tomato paste
• Garlic (2-3 cloves, diced)
• 1 lb. lentils
• 6-7 cups of water or vegetable broth
• 5-6 dried dates or apricot (diced)
Steps:
1. In a large pot over medium heat, heat up olive oil.
2. If you are adding in fresh vegetables like carrots or zucchini, add them in here and sauté for a few minutes.
3. Then, add the tomato paste, garlic, cumin, and paprika and stir.
4. Once the spices become fragrant, pour in the water or broth and add the lentils.
5. Bring to a boil.
6. Add dates or other dried fruit and then let the lentils simmer for 20 minutes.
• Optional: A dash of coriander and/or cinnamon
• Optional: Veggies (carrots, zucchini, spinach)
• Optional: Kalamata olives
For Serving
• Greek yogurt
• Lemon (zest and juice of 1/2)
• Salt, to taste
7. If you want to add something like spinach, stir the spinach in at the last stage.
8. Finish with the juice of ½ lemon, consider a drizzle of olive oil.
9. For a topping, stir lemon zest into the Greek yogurt and enjoy!
