Dr. Elizabeth “Betsy” Buchert operates her practice, Mint Health, in Baton Rouge, Louisiana, as both a conventional OB-GYN and a functional wellness practice. (Functional medicine is based on evidence that factors such as nutrition, sleep, exercise, stress levels, relationships and genetics are major contributors to disease.) She and her husband also have four young boys. In Betsy’s (limited!) spare time, she volunteers on the River Road Recipes Committee of the Junior League of Baton Rouge.
Betsy with her husband and four boys.
“Let food be thy medicine, and medicine be thy food.”
Hippocrates, the Father of Medicine, told us this during his times, which was from 460-370 B.C.
“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet, and in the cause and prevention of disease.”
This comes from Thomas Edison, who lived from 1847 – 1931.
Well we know these two men are super smart, for sure, but unfortunately this is not how most of us approach our health at all, and it is definitely not how we approach our medical care!
I have to say, I LOVE food just as much as every other good Southerner. I love eating most of all, but I also love cooking (preferably easy) nutritious, health promoting foods for myself, my family, and my friends. I love the endless “I can’t believe how good this is” remarks I get when people eat at my house. The secret is not that I am an amazing cook, but rather that I know the importance and amazingness of whole, fresh, local food, AND I know the importance of avoiding processed, packaged foods – well, at least most of the time! There is a reason all the new trendy restaurants are Farm-To-Table!
One of the talents I’ve become adept at in the kitchen (since I’ve learned Functional Medicine and definitely practice what I preach) is how to make substitutions, so we can keep eating the yummy foods we love, but in ways that are health promoting rather than health deteriorating. So we can “youthen” rather than “age” – ugh! Who wants to age ungracefully?
Finding Healthier Alternatives
One area that can be tricky is having creamy dressings and party dips or spreads, so I was excited to find these two recipes in my copy of River Road Recipes I. The “Egg Salad Dressing” on page 23 of RRRI is fast, easy, creamy, delicious, and so good for you (versus the bottles of things you may buy in the store with unpronounceable, suspicious ingredients). I made sure to use fresh, local, free range eggs, extra virgin olive oil (instead of “salad oil”), and the juice and grated rind from one fresh organic lemon rather than the prepackaged stuff (and it is Meyer Lemon season right now – an extra plus!). We ate this dressing mixed with a bunch of fresh assorted greens, like swiss chard and baby kale (it’s greens season, too!), the chopped whites of the eggs, some olives, and fresh brightly colored bell peppers.
The “Olive Egg Spread” on page 70 of RRR1 is also another good find, although I prefer to call it simply “Creamy Olive Dip.” It’s a little spicy, very flavorful, creamy, and can be made filled with good-for-you ingredients. We all ate it for dinner one night spread on a crunchy nutty toast (https://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/), and my husband couldn’t help himself from polishing off the rest of the bowl with a spoon. In this recipe, again I made sure to use fresh, local, free range eggs (the nutrient content is completely different from standard store bought eggs). I also used raw organic apple cider vinegar instead of white vinegar, ghee instead of butter, Dijon mustard instead of Durkees, and Kalamata black olives. And the parsley and green onions come from local farmers (I order from indieplate.com at least once a week to keep a flowing supply of produce, eggs, and meats from our local farmers). What a great spread of health promoting foods!
Betsy’s Creamy Olive Dip served with Nutty Toast.
Helping Others Find Lasting Health
Why am I so passionate about eating, serving, and teaching about the value of food as medicine and proactive health for life? Not only am I an OB/GYN (and see all the time how not-their-best people feel and too many pregnancy complications), I am also a Functional Medicine doctor, and started my practice “Mint Health” at Woman’s Hospital to be able to offer women a better approach to lasting health. Most people in our area of the South don’t know yet what Functional Medicine is all about (although it is all the rage in more progressive areas of the country!). I’ll just say that the most fun I have as a doctor is helping people get to the bottom of metabolic issues, digestive issues, fatigue, hormone issues, headaches, amongst other common health concerns, to work on becoming HEALTHIER, rather than just trying to figure out what prescription is best to cover up a bothersome symptom. Many people also come to us at Mint Health to learn how to proactively support their own health and their children’s health, knowing that without learning and being progressive, they will at some point (probably sooner than later) end up not feeling so great, just like the average American. Health starts in the womb and goes until the ripest of age!
If you are interested in learning more, I regularly give seminars to help people understand what Functional Medicine is and how you can change your health outlook and your family’s health: see http://myminthealth.com/events/ to register – the next one is October 25th and it’s almost full! I also share lots of fun information on personal and family health at https://www.facebook.com/MintHealth/. We’ll see you there!
Betsy’s Creamy Olive Dip
Adapted from the Olive Egg Spread recipe, River Road Recipes I, p. 70
Betsy’s recommended substitutions for RRR I’s Olive Egg Spread.
- 1 whole egg
- 5 egg yolks
- A little less than 1/4 cup Apple Cider Vinegar
- 2 tablespoons ghee
- 1 tablespoon Dijon mustard
- Large bottle of Kalmata olives
- 4-6 tablespoons chopped parsley
- 4 green onions (tops only)
- 1/4 teaspoon salt
- 1/2 teaspoon Tabasco sauce
Fresh is best! Betsy recommends using fresh, local, and organic ingredients as often as possible.
- Chop the olives, green onion tops, and parsley. Beat the eggs thoroughly.
2. Heat Apple Cider Vinegar to boiling point, adding 1 teaspoon of water before heating to cut the vinegar.
3. Pour boiling vinegar into eggs, beating constantly.
4. Place egg and vinegar mixture in sauce pan over heat and stir until it thickens.
5. Remove from the heat and add the ghee, then add the Dijon mustard, chopped Kalmata olives, green onions, chopped parsley, salt, and Tabasco.
6. Enjoy over mixed greens with a side of Nutty Toast!