Part 2: Cooking for the Perso... Video Transcript

Webcast Transcript

And the other thing that I do a lot with cookies to accommodate Adam in our family is -- particularly when you have a batter like this. I'll take half of it out and leave it plain and the other half I will add the nuts and the chips and -

BETTINA GREGORY, Psy.D.: Ah, that's a wonderful plan.

RICKY SAFER: -- so it can work for the whole family. So again, just like a regular chocolate chip cookie. Once you have the dough ready, excuse my hands, I've just washed them -- although you didn't notice. And put about -- the amount of about a teaspoonful on the tray. And ready to go into the oven.

BETTINA GREGORY, Psy.D.: All right. And through the magic of webcasting, we just happen to have a completed tray.

RICKY SAFER: Already! Already baked and ready to eat. So here they are. And as I said today we did them with just raisins and take them off the cookie tin and my fingers again -- we will put them -

BETTINA GREGORY, Psy.D.: They look yummy.

RICKY SAFER: -- would you like to taste one?

BETTINA GREGORY, Psy.D.: Oh, I'd love to. Thank you. These are great!

RICKY SAFER: Well, even with the added nutrition of the oatmeal, they're still really delicious.

LESLIE J. BONCI, M.P.H.: And bottom line on all of this is eating should be as broad-based as possible. We want to have a variety of foods every day. We want to sit down, enjoy it, relax -- bon appetit!

BETTINA GREGORY, Psy.D.: Thank you, Leslie. And thank you, Ricky, for sharing those wonderful recipes. Well, that wraps up this segment of our program on nutrition and inflammatory bowel disease. In part 3, we're going to step out of the kitchen for tips on how to handle food at parties, at family gatherings and in restaurants. We'll hear from Leslie and from Dr. Arthur Heller, a gastroenterologist and from several people who are affected by IBD. Thanks for joining us. I'm Bettina Gregory.

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