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n addition, doctors would have quickly ruled out simple explanations such as dehydration or low blood sugar.

By definition, someone who has had more than one seizure without any other cause is determined to have epilepsy, said Dr. Marc Schlosberg, a neurologist at Washington Hospital Center, who is not involved in the Roberts' ca

1 Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter.

2 Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

Preparation time: 10-15 minutes.

1/4 cup of white wine vinegar

1/4 cup grapeseed oil

3 garlic cloves, minced

1/2 lb medium shrimp, cooked, peeled, and de-veined

2 ripe avocados

Lettuce - preferably butter lettuce or red leaf lettuce

Optional - 2 Tbsp chopped roasted walnuts or pistachios

1 Tbsp chopped cilantro

Lemon slices for garnish

Combine oil, vinegar, and garlic in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture. Arrange leaves of lettuce on individual plates. Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce. Spoon shrimp mixture on to avocado. Sprinkle with walnuts and cilantro (optional). Serve with lemon slices for garnish.

Serves 4.

1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish

2 teaspoons of olive oil

8 oz fresh spinach, washed, dried, and stemmed

1/2 lb of Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), broken out of casing into small pieces

1 large red onion (about 3/4 lb), peeled and sliced thin

1 small garlic clove, minced

1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chuncks

1/4 cup heavy cream

2 Tablespoons chicken broth

1 Tablespoon cider vinegar

dash of nutmeg

3/8 teaspoon of salt

1/4 teaspoon pepper

1 cup of shredded Gruyere or Swiss cheese

1 Preheat oven to 400°F. Butter a 6x9 or 8x8 inch baking dish.

2 Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.

3 Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.

4 Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.

5 Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

Serves 4.

Ingredients

2 skinless, boneless chicken breast halves, 1/2-pound each

Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast

2 Tbsp finely chopped toasted walnuts

2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature

1/3 cup bread crumbs

3 Tbsp grated Parmesan cheese

1 egg, beaten well

Salt

Pepper

Herbed Cheese

2.5 oz cream cheese, softened

1 garlic clove, minced

3 teaspoons fresh parsley, minced

3 teaspoons fresh chives, minced

A pinch of cayenne

1/4 teaspoon freshly cracked black peppercorns

A pinch salt

1 Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.

3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.

4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.

5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)

6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.

Let rest for 5 minutes before serving.

Serves 2-4.

The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style).

4 cups of mixed vegetables, for example:

1 carrot, peeled and cut into 2x1/2-inch strips

1 medium zucchini, sliced into 1/4-inch slices

1/2 small eggplant, sliced into 1/4-inch slices

1/2 red onion, sliced into 1/4-inch slices

1/2 bell pepper, any color, cut into thin strips

3 Tbsp olive oil

Salt and pepper

1/2 teaspoon Italian seasoning or herbes de Provence

A sprinkling of garlic salt

1/4 cup of spaghetti, marinara, or tomato sauce

1 pint of cherry tomatoes, halved

1/2 pound pasta (use rice pasta for wheat-free version)

Grated Parmesan optional

3 Tbsp extra virgin olive oil

1 large yellow onion, peeled and chopped

1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes

6 eggs

Salt and freshly ground pepper

1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

Serves 3.

Recipe
1. Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
2. Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
3. Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
4. Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
5. Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
6. Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
7. Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
8. Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
9. Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.

Recipe
1. Soak the young zucchini in salted water for a little while. Squeeze the water out and saute in a pan.
2. Take out the bitterness from the roots of broad bellflower roots by rubbing them with salt. Rip them into thin strips and season with salt, sugar, and chili powder.
3. Sort the bracken into the lengths of 4-5cm and wash them. Panbroil slightly after mixing well with seasoned soy sauce.
4. Cut the green pea jelly into think strips and mix with salt and sesame oil.
5. Cut beef into think strips and saute after mixing well with seasoned soy sauce.
6. Cook yolks and whites of the eggs separately like crepe. Cut into strips in 4-5cm length.
7. Cut sea tangle into 0.2 thickness and fry in oil.
8. Arrange the prepared ingredients nicely onto the freshly cooked rice.