Melanie M. Stipp

02/02/2026

TIME magazine named Case Western Reserve among the world’s top universities, placing the institution 25th globally in its inaugural World’s Best U...

01/09/2026

Warak Enab 🌱💕

INGREDIENTS:
Grape Leaves: 1 jar (approx. 450g or 1 lb) of brined grape leaves (about 60-80 leaves), rinsed well
Rice: 1.5 cups uncooked short-grain rice, rinsed
2 medium tomatoes, finely diced
1 large onion, finely diced
A handful of fresh mint leaves, chopped
½ cup olive oil (plus more for cooking)
1-2 tsp allspice
1 tsp salt, or to taste
½ tsp black pepper
2.5-3 cups water or vegetable stock
Juice of 2-3 lemons
1 tbsp olive oil
Salt to taste

INSTRUCTIONS:
1- Prepare the Grape Leaves
If using jarred leaves, rinse them thoroughly to remove excess brine and soak them in warm water if they are stiff. If using fresh leaves, blanch them in boiling water for a few minutes until they soften. Drain and set aside.
2- Prepare the Filling
In a large bowl, combine the rinsed rice, diced tomatoes, onion, parsley, and mint. Add the olive oil, pomegranate molasses, seven spice, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
3- Assemble the Pot
Line the bottom of a large, heavy-bottomed pot with the sliced potatoes and tomatoes. This prevents the grape leaves from sticking and adds flavor.
4- Stuff and Roll the Leaves
Lay a single grape leaf on a flat surface, shiny side down, with the stem end facing you.
Cut off any thick stems.
Place about a teaspoon of the filling near the bottom edge.
Fold the sides of the leaf inward, then roll it up tightly, like a small cigar.
Arrange the rolled leaves in neat, concentric layers over the potatoes and tomatoes in the pot.
5- Cook
Once all the leaves are rolled and layered, place a heat-proof plate on top to keep them submerged during cooking.
Mix the water/stock with lemon juice, salt, and 1 tbsp olive oil. Pour this liquid over the leaves until they are just covered.
Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for about 1 to 1.5 hours until the rice is cooked and the leaves are tender.
Turn off the heat and let the pot stand for at least 15 minutes before serving.
6- Serve
Carefully drain any remaining liquid and flip the pot onto a large serving platter. Serve the Warak Enab warm or at room temperature.

📸: Melanie Marie Stipp
Source: Melanie Stipp @ Aminos 🥗 (2017)✨

10/30/2025

Research suggests that the impact of genetics on longevity is limited. Due to confounding variables, the actual heritability of lifespan may possibly be well below 10% — with environmental & sociocultural factors playing a more significant role.

Source: Ruby J.G. et al., Estimates of the Heritability of Human Longevity Are Substantially Inflated due to Assortative Mating, Genetics, 210(3):1109–1124, 2018.

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Abstract. Here, Ruby et al. analyze an unprecedented amount of public family tree data from Ancestry and determine that the heritability of human longevity

10/30/2025

Plant-based Burger 🍔🌱 (Vg)

INGREDIENTS:

1 cup cooked black beans 🖤
1 cup cooked brown rice or quinoa 🍚
½ cup rolled oats (or breadcrumbs)
½ cup finely chopped mushrooms 🍄
1 small onion, finely chopped 🧅
2 cloves garlic, minced 🧄
1 tbsp extra virgin olive oil 🫒
1 tbsp soy sauce or tamari
1 tbsp organic tomato paste 🍅
1 tsp smoked paprika
½ tsp cumin
Salt & black pepper to taste 🧂
1 tbsp ground flaxseed + 2½ tbsp water (for binding) 🌿
Whole-grain or gluten free buns 🍔
Lettuce or spinach 🌱
Optional: Pickles 🥒, red onion rings 🧅, organic tomato slices 🍅
Optional: Vegan mayo, ketchup, or mustard

INSTRUCTIONS:

1- Mix ground flaxseed + water, set aside 5 mins to thicken.
2- Heat olive oil in a pan. Sauté onion & garlic 3–4 mins, then add mushrooms and cook until soft.
3- In a bowl, mash black beans, leaving some texture.
4- Add rice, sautéed mix, oats, soy sauce, tomato paste, spices & flax “egg.” Mix well.
5- Form 4 patties & chill 15 mins to firm up.
6- Cook in a skillet 4–5 mins each side (or bake 20–25 mins at 375°F).
7- Assemble on buns with lettuce, tomato, onion, pickles & your favorite sauce.

Enjoy! 💕
📸: Melanie Marie Stipp
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10/09/2025

SERIES: 10-minute breakfast 🍳☕️🌶️

INGREDIENTS:
2 Organic eggs 🥚 🥚
2 Organic egg whites
Organic Roma tomatoes
Chili Peppers
Toast (Gf)
Treeline Vegan French-Style Cashew Spread
Mediterranean olives 🫒
Olive oil
Himalayan sea salt 🧂
Cilantro

INSTRUCTIONS:
1- Prepare 2 over easy eggs 🍳 & toast in a skillet with 1/2 tbs olive oil.
2- Slice Roma tomatoes. 🍅
3- Add olives. Top with chopped cilantro 🌿, chili peppers 🌶️ & Himalayan sea salt.

Enjoy! 💕

📸: Melanie Marie Stipp

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01/23/2025

Do nano/microplastics elicit cardiovascular and/or cerebrovascular effects?

"For the first time, scientists have tracked microplastics moving through the bodies of mice in real time. [Nano/microplastic] particles are gobbled up by immune cells, travel through the bloodstream and eventually become lodged in blood vessels [of] the brain." -@ Nature

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Real-time imaging shows how plastic-stuffed cells form clumps that affect mouse movement.

01/02/2025

Hashweh with sautéed vegetables 💕

*Hashweh originates from the Levant & means “stuffing.”

INGREDIENTS:

- 1 lb ground beef or lamb (Vegan Option: Beyond Meat Ground Beef)
- 2 cups washed & drained rice
- 4 cups water
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper

OPTIONAL:

- 1/2 cup slivered almonds and/or pine nuts
- 1 Tbs olive oil

DIRECTIONS:

1- Add ground beef to a large pot over medium/high heat for 1 minute, breaking apart any big clumps
2- Add the spices
3- Continue cooking for 8 minutes or until the meat is cooked
4- Add the rice to the ground beef. Mix well for about a minute or two. Add 4 cups of water. Add additional allspice, salt and pepper to taste. Mix well. Bring to boil while uncovered. Cover & cook over low heat until rice is done or about 20 minutes. Turn off the heat. Keep the lid on and let it rest for 10 minutes.

OPTIONAL:

- On the side, heat the olive oil, once oil is hot, start with slivered almonds first, then add the pine nuts, stir constantly. Take them out as soon as they are golden brown. Drain them over a thick napkin right away, to stop them from browning too much.

*Sautéed Vegetables

INGREDIENTS:

- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (red, yellow, or green), sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 small carrot, julienned or thinly sliced
- 2 garlic cloves, minced
- Salt and pepper to taste

DIRECTIONS:

1- Heat the pan: Heat the olive oil or butter in a large skillet over medium heat.
2- Cook the onion: Add the sliced onion to the pan and sauté for 2-3 minutes until they start to soften.
3- Add the garlic and carrots: Add the minced garlic and julienned carrots, cooking for another 2-3 minutes.
4- Add the bell peppers and zucchini: Toss in the bell peppers and zucchini, stir to combine, and cook for about 5 minutes, stirring occasionally.
5- Add mushrooms: Add the mushrooms and continue cooking for another 3-5 minutes until all the vegetables are tender but still crisp.
6- Season with salt and pepper

Enjoy! 🙂 💕

📸: Melanie Marie Stipp
Source: https://melaniestipp.com/culinary/
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07/30/2024

Top Sirloin with Mixed Vegetables 🌶️🥦🥕

Stay tuned for recipe:
@

📸: Melanie M. Stipp
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07/18/2024

A Taste of Divine ✨
Spotlight Feature: Caprese Salad 🥗, 📸 by Brenna Burnette, MSN, CRNA

INGREDIENTS:

- 4 ripe tomatoes (organic heirloom or Roma, sliced into 1/4 inch thick slices; alternatively use 20-25 organic cherry tomatoes)
- 1 pound fresh mozzarella cheese (sliced into 1/4 inch thick slices); for vegan option: Whole Foods plant-based mozzarella
- 1 bunch fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze or pesto (optional)
- Sea salt to taste
- Freshly ground black pepper to taste

INSTRUCTIONS:

1. Prepare the Ingredients:
- Slice the tomatoes and mozzarella cheese into 1/4 inch thick slices.
- Wash and dry the basil leaves.

2. Assemble the Salad:
- On a large serving platter, alternate slices of tomato and mozzarella, arranging them in a row or in a circular pattern.
- Tuck whole basil leaves between the tomato and mozzarella slices.

3. Dress the Salad:
- Drizzle the extra-virgin olive oil evenly over the salad.
- If desired, drizzle balsamic glaze over the top for added sweetness (or pesto) and depth of flavor.

4. Season: Sprinkle sea salt and freshly ground black pepper over the salad to taste.

5. Serve: Serve immediately and enjoy!

Enjoy! 💕

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📸: Brenna Burnette, MSN, CRNA

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07/15/2024

Welcome to A Taste of Divine! 🌶️ Follow M. Stipp