Category Archives: Nutrition





Most of life’s ills I’m told, occur after forty.

Most of those ills can be prevented with exercise and good nutrition.

My sources tell me that more than half of life’s ills can be prevented even with a crummy diet by taking large daily doses of vitamin C and sub-lingual B12 or bi- monthly shots of same.

More than half of life’s ills can be prevented by replacing most if not all of the animal products in their daily diet with home cooked beans and two tablespoons of broken walnuts or pecans. There are millions of very old vegans who believe this.

I’m old. I take care of myself because I am enjoying this stage in my life. I want to continue learning, loving and living. That being said, let me tell you about a sandwich I made today. But first a few words about food preparation in Lee Broom’s kitchen.

I eat lots of veggies. No animals. No cheese. No eggs. One exception. I buy an unusually healthy mayo containing neither preservatives nor high fructose corn syrup. It is made with eggs of course, so I use it once a week and no more than that. On weekends I like to cook. While beans and rice simmer in the background, I make use of this two-hour period by slicing and dicing veggies and making salsa and soups.

Today at lunchtime I put a paper plate on the chopping block and placed on its surface five fingerlings of cooked carrots from Sunday’s cooking session. I mashed them. I sprinkled them liberally with red pepper flakes and stirred in some broken walnuts. Two tablespoons of this great mayo made in Utah and another quick stir, slice a tomato, grab some lettuce leaves and plop this veggie goodness between two slices of today’s fresh bread from the corner bakery. I carried this wonderful creation to the table and returned for the fruit desert and plain soda water tinged with the whizzed remains of a dozen blue berries, and seated myself. I then thanked the Love of my Life for this wonderful moment in an otherwise hectic day and slowly feasted to the accompaniment of Chopin. Thanks for joining me. Lee Broom.