The O food--love the colors!

The O food–love the colors!

Most of us have heard of (or heard) f-bombs, but I hadn’t heard of G-BOMBS.  I happened to catch Dr. Joel Furhman on PBS this afternoon and heard him touting this way of eating and urging the adoption of his new food pyramid.  He has appeared on the Dr. Oz show so you may have seen him.  I tuned in when he was talking about the value of onions (the O in G-BOMBS).  Onions were so valued during the Middle Ages that they were presented as gifts.  Dr. Furhman believes that if Americans (or anyone else) based their diets on G-BOMBS, we would drastically reduce the incidence of cancer, obesity and related diseases.

G-BOMBS, what are they?  Greens, beans, onions, mushrooms, berries and seeds.  I’m aware of the positive effects of consuming greens, beans, berries and seeds, but I have used onions and mushrooms only as sources of flavor and/or texture.  I like both.  I just didn’t realize they deserved much focus.  Dr. Furhman has created what he terms the nutritarian pyramid which places vegetables at the base (30-60% of daily calories) and beef, sweets and processed foods at the top which should be eaten rarely.  That sounds doable to me.  I plan to try this salad.  It seems to meet the G-BOMB recommendation and undoubtedly has a more positive effect than hearing or using f-bombs.

Sauteed Mushroom Salad from Eating Well

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, halved and sliced
  • 1 pound white or cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups bitter salad greens, such as frisee, arugula or dandelion greens
  • 2 tablespoons grated Parmesan cheese


Heat one tablespoon oil over medium heat.  Add onion and cook until soft, about 3 minutes.  Add mushrooms and cook until they release their juices, 10-12 minutes.

Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated.  Stir in remaining 1 T. oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.  Serves 6.

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