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Put the eggs in a mini food processor and pulse just 4 times or so, until theyre broken down into small pieces.
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Alternatively, place them in a bowl and use the back of a fork to break them up.
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Add the mayonnaise, mustard, salt, paprika, cayenne, and lemon juice and process or stir until combined.
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Do a FASS check, then add additional salt and lemon juice if needed.
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Serve immediately.
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Fresh basil makes a wonderful addition; add about 1 teaspoon, finely chopped.
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I learned how to make a perfect hard-boiled egg from my mother, who learned the secret from my culinary hero, Julia Child.
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Place the eggs in 8 cups of cold water in a high rather than wide pot.
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Bring the eggs just to a boil, then immediately remove from the heat.
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Once the water has cooled to the touch, about 15 minutes, the eggs will have a perfectly cooked yolk.
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Store in an airtight container in the refrigerator for 2 to 3 days.
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(per serving)
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Calories: 80
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Total Fat: 5.5g (1.6g saturated, 2g monounsaturated)
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Carbohydrates: 1g
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Protein: 6g
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Fiber: 0g
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Sodium: 240mg
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Leave it to someone intimately involved with acupuncture and Chinese medicine to have an interesting take on cancer care and where patients can help themselves.
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Michael Broffman works with many cancer patients at the Pine Street Clinic in Marin County, an area where an unusually high number of women have been diagnosed with breast cancer.
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Broffman, who coordinates his care with that of area oncologists, explains how eating becomes more important after patients graduate from treatment.
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The burden of success when a person is going through chemo is more on the chemo than what theyre eating.
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The important thing there is they maintain weight and protein and not become malnourished.
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Once chemotherapy is over, all of a sudden the burden of success in terms of prevention and reducing risk and recurrence is back in the persons court.
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If you really deepen your cooking skills and enjoyment of cooking during treatment, thats a good launching pad for starting your prevention program.