Thank you to our episode sponsor, Revival Einkorn.
A video version of this episode is available on the Alternative Food Network Youtube channel.
This episode is also available in Spanish audio and video.
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
Episode Transcript
Welcome to Culinary Medicine Recipe. I'm so happy you're here.
I'm your host, doctor Saprina Falke. I was a primary
care doctor for sixteen years and went to school for
four years to specialize in culinary medicine. In this work,
I get to combine my passionate expertise in both medicine
and food to teach people about food is medicine and
to empower them to understand what ingredients optimize health and
(00:23):
also how to cook those ingredients to make delicious meals.
On the show, I interviewed top chefs, doctors, healthcare visionaries,
and food service professionals who are making great strides in
the field of culinary medicine. Join me as we continue
to explore the amazing world of culinary medicine, where I
will empower you to make changes to your health and
wellness with great food right away.
Speaker 2 (00:47):
Welcome back today.
Speaker 1 (00:48):
I'm excited to bring you a recipe featuring revival einkorn pasta,
a truly unique ingredient that's as delicious as it is nutritious.
For this recipe, we're using the fusili shape pasta because
it combined so well with the pesto.
Speaker 2 (01:01):
Inspired green sauce that I'm making with it.
Speaker 1 (01:04):
First, we're going to cook our pasta and that's going
to cook for about five to six minutes. So while
that's cooking, I'm going to tell you more about why roincorn.
Incorn is the original wheat cultivated over fourteen thousand years ago,
and revival eincorn has brought it back. Unlike modern wheat,
which has been hybridized for higher yields, incorn remains pure
and has never been hybridized, offering a taste and nutritional
(01:27):
profile that's simply unmatched.
Speaker 2 (01:29):
I have tasted and.
Speaker 1 (01:30):
Explored many whole grain and lagoom pastas, and there's texture
and flavor of incorn really stands out. And it's not
just me and my household that loves it. I have
two teenagers as well as a husband, and we all
truly enjoy this pasta. It's not just delicious, it's truly
a nutritional powerhouse. Each two ounces, which is a typical
pasta portion, is loaded with nine grams of protein, which
(01:52):
is thirty to forty percent more than a typical pasta.
Also rich in B vitamins, including B six, niacin and thiamin.
It also has a lower glycimic index than a typical
modern wheat, and part of it is from the high
fiber content, which is six grams of fiber per serving.
That's a benefit not just for blood sugar control if
you're pre diabetic or diabetic, but it's also really good
(02:13):
for your microbiome, which is a healthy bacterior in your gut. Now,
often we think of our grains as separate than we
do the rest of our meal, like our fiber or
our protein. But here the pasta itself, Eincorn has it
all the way nature intended. So it's again that high fiber,
high protein, and it's your whole grain all in one package.
This means that you're getting more sustained energy from the nutrients,
(02:37):
as well as better digestion and essential minerals like zinc, iron,
and magnesium all in one bowl of pasta. And for
anyone with gluten sensitivity separate from coeliac disease, Incorn's simpler
gluten structure makes it much easier to digest. And now
we're going to move on to making the pesto inspired sauce.
Here I have a food processor, but you can use
(02:59):
a blender if that's all you have at home. First,
you're gonna start with your most solid ingredients. So we
have our garlic. I like to use two cloves of garlic,
but it's up to you whether you use one or
two or even more. I have my nuts. I've chosen
walnuts and pine nuts. But you can also choose a
seed if you have a nut allergy or specific preference,
and you can use one only or a variety. Now
(03:21):
we have lemon zest our, freshly grated Parmesano rigiano, and
we're gonna blend those up and then add our greens.
Now for the greens, I have chosen spinach as well
as basil. The combination of the two flavors is delicious
and it also gives you variety, So your typical pesta
(03:41):
will have basil only. So I'm putting all those four
cups of greens into the food processor. Again, I'm gonna
blend those up, and then we're gonna add our liquids.
So we have our acid from white or red vinegar.
Fresh lemon juice are olive oil, so it's using half
(04:01):
a cup of olive oil. And now I'm going to
blend this up. And after it's blended I would taste it,
make sure it tastes delicious to you. I found with
exactly these ingredients, it does not need anything more.
Speaker 2 (04:14):
If you want it a little bit thinner, you can
add a little bit more olive oil.
Speaker 1 (04:17):
Or if you want a little bit more acidity, again,
give it a little bit more of that lemon. Make
it your own. It's your own recipe to have it home.
Now to put it all together. So here we have
our pasta again it's been sitting to the side. I'm
going to add my sauce. Mix that up here, and
once it's well combined, I'm going to add my olives.
(04:37):
You can omeat these if you don't like olives. But
I love the combination between pitta kalamada olives and casta vitrano.
I love the change in color contrasts as well as
textural contrast. Tossing those until they're well combined. This dish
is simple, versatile, and bursting with flavor. It's perfect for
a side dish, a main course, or meal prep to
be used throughout the week. It'll last seven days and
(04:59):
you're refrirege and it's delicious. Cold room temperature or warmed up.
Now as we finish off, I really want to remind
you that Eincorn Pasta is beyond just the flavor. It's
about choosing wheat that promotes digestive health, supports your immune
system and the lines with various dietary preferences, including a
plant based diet or a plant forward diet. And it
really is food that's nourishing your body as well as
(05:21):
your soul. To explore all the delicious products that Revival
Eincorn has, please visit their website at revivaliincorn dot com.
Speaker 2 (05:29):
Until next time, Salut and Bonapetty.
Speaker 1 (05:34):
I hope you feel motivated by this episode. Please leave
us a rating and a review and mention our show
to others who you think could use this information. That
could be your doctor, It could be somebody who works
in the food service industry who's interested in the health components.
Speaker 2 (05:48):
It could be a friend that is working on their
health journey. If you want to hear more, please remember.
Speaker 1 (05:53):
To follow Culinary Medicine Recipe on your favorite podcast listening platform.
Until next time, Salud and Bonapetty. All content provided or
opinions expressed in this episode are for informational purposes only
and are not a substitute for professional medical advice. Please
take advice from your doctor or other qualified healthcare professional.
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