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The Inside Tract

The Inside Tract: Your Good Gut Guide to Great Digestive Health is a labor of love that I co-authored with my colleague, Dr. Gerard Mullin, who I met years ago at a professional training program that I design called “Food As Medicine”.   Dr. Mullin is an integrative gastroenterologist, nutritionist, and compassionate physician who practices at Johns Hopkins Hospital.  We decided to partner on this book since our mutual passion and clinical work has focused on gastrointestinal health and disease.  This book contains our collective wisdom from many years of practice and our scholarly research in gut health.  As you will see from the Table of Contents, we have included evidence-based science and background information to expand our readers understanding of digestive health, practical strategies including a 3 Tract Nutrition plan with menus and recipes to restore digestive function, natural remedies and supplements helpful in healing the gut and mind body practices for long-term health and healing.   We have integrated the best of nutritional medicine in The Inside Tract and we hope that it is a helpful resource to you in your health journey.  Thank-you for sharing our dream to help alleviate suffering.

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An Inside Tract Recipe for you to enjoy

 

Sunflower Hummus recipe

Prep Time : 10 minutes | Cook Time : None | Makes : 11⁄4 cups

  • 1 can (15 ounces) organic chickpeas, well-drained
  • 1⁄4 cup sunflower seed butter
  • 1 clove garlic, finely chopped
  • 1⁄2 cup freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons water
  • Pinch of sea salt
  • Freshly ground black pepper (optional)

In a food processor, add the chickpeas, butter, garlic, lemon juice, oil, and water. Puree until thick and creamy. Adjust consistency with additional lemon juice, if desired, and season with salt and pepper, if desired, to taste. Serve with raw vegetables (baby carrots, jicama, red bell pepper, celery, Daikon radish).

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A recipe has no soul. You, as the cook, must bring soul to the recipe. Thomas Keller

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