Can You Eat Your Way To Health?

How beer is made, a recipe for radish leaf pesto, and using food as medicine.

Jill visits her local microbrewery, Chatham Brewery, to ask brewer Tom Crowell how beer is made. Then Jill picks radish leaves and basil from her vegetable garden and shares her recipe for radish leaf pesto. And finally Jill chats with acupuncturist and radio host Ellen Goldsmith about how to use food therapeutically. Ellen tells Jill that there are restaurants in China where a doctor takes your pulse and then a waiter brings you a dish that has been specially prepared to suit your diagnosis. Jill asks Ellen how we can use foods and culinary herbs to heal ourselves.

On this week’s show Jill visits Tom Crowell at her local brewery in Chatham, New York. We like to talk to local business owners and entrepreneurs on GCH and the Chatham brewery has been a great success. You may be asking yourself: but is beer healthy? Well everything in moderation, including moderation, as the old saying goes. Moderate amounts of alcohol appear to be good for the heart. As Tom points out on this weeks show, beer is made from local hops and those are good for you. In fact there was a Dutch study that showed a 30% increase in Vitamin B6 in beer drinkers, which makes sense because hops are loaded with B vitamins. This is important because Vitamin B6 helps to battle heart disease. Hops are also high in flavonoids, which may explain why there’s research that says that moderate beer drinking can support good bone health in women. So if you do enjoy a beer, we would like to suggest that you explore your local microbreweries. They are probably making very good beer from local ingredients.


bowl-20Next you’ll be joining Jill in the kitchen making a radish top pesto. If you listen to the show regularly you’ll now that Jill has a vegetable garden and we encourage people to eat what they grow. Part of that is eating the parts of the plant that normally get ignored like the flowers on a broccoli plant that’s gone to seed or carrot leaves, for example. That’s why Jill chose to share her recipe for radish leaf pesto this week. Radish leaves have a kind of mild spicy flavor that’s particularly good with pasta. If you’re buying radishes from the market, separate the leaves from the bulbs straight away when you get home. Wash the leaves and then store them in a container in the fridge until you’re ready to use them. They don’t last long before they wilt unfortunately.
heart-20 And finally, Jill sits down with Ellen Goldsmith who is an acupuncturists and radio host. Jill first met Ellen when she was on her radio show on Pacifica Radio on Portland Oregon. We invited her on GCH to talk about how to use food as medicine. There’s a big tradition of using food therapeutically in China. As you’ll hear from Elle there are even restaurants in China where a doctor will take your pulse and a waiter will bring food specifically tailored to your body’s needs. Most of us don’t have access to that but we can pick foods that help to heal us rather than harm us. Jill asks Ellen how to do that and you’ll be able to hear what she says on this week’s show.

If you’re enjoying GCH please leave a review on ITunes and don’t forget to subscribe there too. That way the show will just automatically be available on all your devices every week. Subscribing is a really good way to help us to continue to bring you free content like this.



• 2 cloves of garlic

• handful of basil leaves (washed)

• handful of radish leaves (washed)

• quarter cup seed/nut of preference

• quarter cup of olive oil

• 1 lemon

• 3 tbsp. pecorino/parmesan

Here’s what you do…

Remove the stems off the basil leaves. Shake off radish tops.

Place radish leaves and basil leaves in a food processor with a seed/nut of your choice along with a quarter cup of olive oil and 2 peeled cloves of garlic.

Turn on the food processor.

Remove from processor and add salt to taste, the juice of half a lemon, some lemon zest and 3 tbsp. of either pecorino or parmesan cheese.


June 29th, 2016|Tags: , , |

About the Author:

Leave A Comment