This involved education through interactive PowerPoint presentations and group discussions with food tastings. Each patient was given a 40-page booklet I had compiled. This included recipes and information about how to reduce the likelihood of disease, improve well-being and how to make long-term healthy food choices. We wanted the patients to have a fun, tasty, educational experience, trying new foods, being open to change and clarifying any confusion around healthy eating. Healthy alternatives we prepared in the practice kitchen included lentil pie, Bircher muesli, self-crusting quiche and chicken Moroccan hot pot.