Ask Garden Eats
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Ask Garden Eats: How Does this Column Work?

First off, thank you for all of your recent emails, inquiries to advertise with us, tweets, shares, stumbles and love! Thanks to your curiosities, our new column, Ask Garden Eats is ready to roll all summer long!

Kath and I just wanted to take a moment to let you know how this column works. It’s simple, we love questions, so keep ’em coming in! The personality of Garden Eats will continue to grow around you, our readers!

What Can I Ask About?

Ask us anything you can think of that involves growing and cooking healthy food! While we will reply to any question you send privately, there will be certain topics we might not feature in the actual column from time to time. This may be a topic that’s already been covered (in which case we’ll happily send you a link) or perhaps one we think other experts might be better suited to answer.

An example of this latter point you ask? Well, we have the perfect one for you today. At first, I couldn’t tell if we were getting junk mail or if it was a trend, but recently we’ve received several inquiries about edible marijuana food therapy recipes. Maybe it’s just implied in our name, Garden Eats?…

While we do prepare specialty menus privately and consult to individuals to design food therapy plans, we do not offer any services related to medicinal marijuana. Our kitchen expertise is focused on local, regional, seasonal foods largely influenced by my back-ground in Chinese medicinal food therapy.

In case you’re still wondering, we don’t have a personal message or take on medicinal marijuana. Keeping up with our promise to answer all questions personally, we sent those curious folks a reply offering a referral to experts in that area!

Be sure to let us know what you’re thinking! We look forward to featuring your questions in our column soon!

-Kath & Chrissy

This entry was posted in: Ask Garden Eats


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.


  1. Alex says

    Dear Kath & Chrissy,

    As a Type 2 Diabetic, I am interested in making healthy,good food to take to work for lunch. Do you have any quick and easy suggestions?

    • The easiest way to have healthy food ready to go is by prepping in large batches. Pick a weekend day or your day off to whip up three healthy recipes that you can trade in and out all week long. Soups are an awesome way to soak up tons of nutrients at once! Check out our recent recipes that can be done like this!

      Another easy and fun lunch idea are “on-the-go” salad sandwich boxes. Grab some romaine or big leafy greens to use as your “bread” layer. Now, mix up either tofu, chicken, eggs or tuna into a savory salad. We like to pick whatever greens are in season (micro-greens always a great option, learn about those here), goji berries or cranberries, green apples, cracked pepper and a mix of healthy mayo and mustard… Add a dash of sage to zest things up!

      With this, you can make enough for the week, it’s nutrient packed and has a low enough glycemic index to treat you right!

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