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Daily Health & Wellness Brief · September 14th
storyflo · health and longevity
Sep 14, 2026 · 5 min listen · Last updated September 14, 2026
From storyflo. This is your daily audio brief. Chloe, September 14th. The morning read — ten things in health worth the eight minutes. Let's get into it. First, from the eat goood newsletter. hidden veggie protein pasta.
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Daily Health & Wellness Brief · September 14th
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hidden veggie protein pasta
This dish is a lifesaver, packed with five hidden veggies and 25 grams of protein per serving, all blended into a creamy sauce with cottage cheese. Just roast your veggies, blend them up, and you’re set.
For the pasta, Banza’s brown rice pasta is a great gluten-free option, and they’re currently running a buy one, get one free deal at Target. You can easily stock up through their Aisle platform, which makes it super simple to save money.
The recipe is straightforward: roast zucchini, bell pepper, onion, cherry tomatoes, and garlic, then blend with cottage cheese and nutritional yeast. Combine it with your cooked pasta, and you’ve got a comforting meal ready to go. You can refrigerate it for up to four days or freeze the sauce for later. It’s perfect for meal prep, especially during the holiday chaos. Enjoy!
#407 ‒ Preventing cardiovascular and Alzheimer’s disease: lowering LDL early, APOE4, and promising new therapies | Michael Davidson, M.D.
In a recent discussion, Dr. Michael Davidson emphasizes the importance of lowering LDL cholesterol levels early in life to prevent cardiovascular disease and potentially Alzheimer’s. He highlights that while we have the knowledge and tools to make a difference, there’s often resistance, especially from younger individuals in their 30s. Davidson points out that addressing LDL levels proactively can significantly impact long-term health outcomes.
He also touches on the genetic risk factor APOE4, which is linked to Alzheimer’s disease. Understanding one’s genetic predisposition can guide personalized prevention strategies. The conversation wraps up with a look at new therapies on the horizon that could further aid in these preventive measures, signaling a hopeful future in managing these conditions.
To prepare, you’ll need a few basic items: prawns, coarse fiori di sale, rosemary, and lemons. Start by preheating a pan and adding the salt. Cook the prawns in batches until their shells are opaque, flipping them halfway through. Serve them hot, sprinkled with crushed sea salt and lemon wedges.
This dish is beginner-friendly and emphasizes the importance of using high-quality ingredients, especially the salt, which is often overlooked. It’s a great way to enjoy a taste of Italy at home. If you try it, let me know how it goes!
Misi, a restaurant in Brooklyn, shares its delightful pistachio gelato recipe, which is a treat for the senses. The gelato is served just below its melting point, enhancing its flavors. If you want more exclusive recipes like this, you can join their paid reader program, which offers additional recipes and direct access for troubleshooting.
To make the gelato, you'll need whole milk, heavy cream, milk powder, sugar, salt, dextrose, ice cream stabilizer, and high-quality Bronte pistachio paste. The process involves heating the milk and cream, mixing in dry ingredients, and letting it cool overnight. You can use an ice cream machine for the best texture, or freeze it in a pan, whisking every half hour to break up ice crystals. Don’t forget to add chopped pistachios before serving!
Reflections on a summer foraging and grilling in Vermont
The narrative shifts to the quirky Bread and Puppet circus, where bread is the main attraction, and the Museum of Everyday Life, which showcases ordinary items in a refreshing, hands-on way. The author notes the museum's past exhibits, including one on dust, and shares their favorite artifact—a bedframe on wheels that invites outdoor sleeping. They also mention the vibrant flavors of homegrown lettuce, emphasizing the importance of nutrient-rich soil. Overall, it’s a warm, inviting glimpse into a summer filled with creativity, community, and connection to nature.
Get Gjelina's recipe: Arugula & Radicchio Salad with crispy Shallots & Shallot Oil-Sherry Vinaigrette
Chef Travis Lett notes that diners are increasingly open to trying a variety of greens, which has led to more availability of unique lettuces from local farmers.
To make the crispy shallots, you’ll heat olive oil in a saucepan, add thinly sliced shallots, and cook until golden. Strain the oil to use later for the dressing. For the vinaigrette, whisk together shallot oil, lemon juice, sherry vinegar, balsamic vinegar, honey, salt, and pepper. Toss arugula and torn radicchio in a bowl with the dressing, then finish with crispy shallots and a sprinkle of parmesan.
This beginner-friendly recipe serves 4 to 6 and is perfect for those looking to elevate their salad game. If you’re interested in more exclusive recipes from top restaurants, there’s an option to join a paid tier for additional content.
This pine nut sun cookie comes from NYC-based, Taiwanese-American Win Son Bakery, the offshoot of Win Son’s wildly popular restaurant digs. From Win Son’s baker Danielle Spencer: This version of a Taiwanese classic sun cookie is rolled [like rugelach] instead of folded so that the cookie’s brown sugar filling caramelizes on the bottom and contributes to interior and exterior textures. This recipe is for paid readers. If you’d like exclusive access to the crème de la crème tier of recipes that catapulted dining institutions to their fame, consider joining our inner circle today.
This cocktail comes from NYC-based, Italian hotspot Ci Siamo. “Ci Siamo” is an Italian colloquial phrase meaning: “We’ve made it! We’ve arrived! We’re here!” Bartender Matt Chavez crafted this drink to posess subtle fruit flavors, vegetal notes, and a balance of acidity. It’s comprised of tequila and mezcal, red bell pepper juice, apricot liqueur, calabrian chile, agave, and balsamic vinegar.
Get Nom Wah Tea Parlor's recipe: Pork Siu Mai dumplings
Nom Wah Tea Parlor, a beloved dim sum spot in NYC's Chinatown, has been serving up comfort for over a century. Known for its warm atmosphere and rich history, the restaurant continues to thrive amidst the bustling changes outside. The article shares a recipe for their famous pork siu mai dumplings, inviting readers to recreate this classic dish at home. While the recipe is exclusive to paid subscribers, it promises a taste of the culinary magic that has made Nom Wah a staple for both locals and visitors alike. Joining the subscription offers access to more unique recipes and a community for cooking support.
Get Oxomoco's recipe: succulent Lamb Barbacoa Taco
This lamb barbacoa taco comes from Brooklyn-based, Mexican fusion standout Oxomoco. Named after the Aztec goddess of the night, Oxomoco nixtamalizes blue and red corn masa in-house to make their own tortillas. These tacos owe their succulence to the low and slow temperature at which the lamb is roasted, which helps the cut retain more moisture. A slow roast also enables the flavor of your marinade to seep deeper into the lamb, infusing more fully. For logistical ease, I recommend roasting your lamb overnight.
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