Swallow This, Second Edition by Mark Phillips [pdf | 2,18 Mb] ISBN: 1935879502

  • Full Title: Swallow This, Second Edition: The Progressive Approach to Wine
  • Autor: Mark Phillips
  • Print Length: 325 pages
  • Publisher: Board and Bench Publishing; Second edition edition
  • Publication Date: June 10, 2016
  • Language: English
  • ISBN-10: 1935879502
  • ISBN-13: 978-1935879503
  • Download File Format | Size: pdf | 2,18 Mb
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The iconoclastic host of the PBS show Enjoying Wine with Mark Phillips, has been turning the wine world on its ear since it first aired. In his 2009 wave maker, Swallow This, Mark stirred things up even more to the delight of consumers. Now comes the second edition, and it’s a doozy. Among its new material are topics such as how to “fix” wine if you don't like it; wine selection and pricing ratings for major retail chains’ additional food and wine pairing guidelines; how global warming is significantly changing wine growing regions; and a list of restaurants with the best deals on wine in the major metros of every state. Mark offers a whole new approach to wine, which flies in the face of what has been traditionally taught and serves as a practical and empowering alternative. Witty, unique and never boring, Swallow This will change the way you think about wine.

 

Editorial Reviews

About the Author

Mark Phillips is host of Enjoying Wine with Mark Phillips which airs nationally on PBS and is the most watched wine show of all time. He has been written about in the Washingtonian, Washington Post, Washington Times, Marie Claire, The Hill and USA Today. And when ABC News, Reuters News Service, Forbes, National Public Radio, FOX TV, NBC, PBS, and the Smithsonian need a wine expert, they call Mark.

 

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iii

MODERN

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C & G

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good chinese restaurant, chocolate box, diet and exercise, pizza roma, vegan uk,
t includes Deb Brody, Bruce Nichols, Rebecca Liss, Jessica Gilo, Melissa Lotfy, Marina Padakis Lowry, Tom Hyland, Kevin Watt, David Futato, and Rebecca Springer. The day-to-day editor — not a fun job, dealing with me, but she handled it brilliantly — was Stephanie Fletcher. Suzanne Fass copyedited.

To my friends and family, thank you, as always. To my kids, I’ve said it before and I’ll keep saying it: You are the best. To my mom: You’ve seen quite a few of these! Congrats to you too. And to Kathleen, thanks for being there/here during the sometimes tortured and always rewarding hours of producing this monster.

Mark Bittman

New York, 2017

Introduction

I’m not a vegetarian, nor am I invested in you becoming one. I began writing How to Cook Everything Vegetarian in 2002, when I realized that our future depended on eating more plant-based foods. I’ll get into the “why” of that in a bit, but the book became a fascinating journey of both introspection and revelation: As I explored the world of cooking plants, I continued to recognize how important a skill this was for home cooks, and how it could really be both life- and planet-changing.

It’s worth noting that my changed cooking and eating experience in the ten years since How to Cook Everything Vegetarian was first published has been largely in sync with that of much of the U.S. population. Yes, Americans continue to outconsume just about everyone when it comes to meat — only the Australians beat us, 205 pounds of meat and poultry per year to our 200.6 pounds in 2015 — but there has also been an uptick in the number of Americans who identify themselves as vegetarians (this includes vegans). In a Harris poll conducted by the Vegetarian Resource Group in 2016, more than 35 percent of Americans said they ate a vegetarian meal at least once a week, at home or in a restaurant.

Twenty years ago that number was probably 5 percent. And almost everyone I talk to eats less red meat than they used to.

What encourages me is that the idea of eating meatless meals — the understanding that this is a healthy thing to do and worth aspiring to — has become mainstream. Whether you do it for reasons of health, animal rights, cost (cut back on meat and — especially — processed foods, and watch your food bills drop), or environmental responsibility, abstaining from eggs, dairy, and meat, either as a lifelong choice or as a goal within an omnivore diet (as I do), has become part of the national conversation about food.

It’s also a lot easier to be a part- or full-time vegetarian than it was ten years ago. All supermarkets have refrigerated sections for soy products, carrying both block and silken tofu, as well as miso, tempeh, and seitan. And who could have envisioned so many healthy ingredients essentially going viral — quinoa, kale, cauliflower, brown rice, unsweetened yogurt, chia seeds?

In addition, interest in how people eat across the globe and the desire to discover and experiment with unfamiliar flavors has led to the mainstreaming of ingredients that were considered exotic ten years ago: smoked paprika, lemongrass, gochujang, harissa, mangoes, sherry vinegar, all manner of seaweed. It’s a fantastic time to be a home cook and the perfect time to experiment with meat-free cooking.

How to Cook Everything Vegetarian 2.0

In writing this second edition, I eliminated recipes with flavors that seemed dated and those that, though vegetarian, didn’t seem consistent with the goal of good health, and developed new recipes in line with today’s more adventurous taste buds. (I’m not antidairy, but taking meat out of food and loading it up with cheese and eggs instead may appeal to people who are ethically vegetarian, but from health and environmental perspectives that may not be much different.) To that end, the desserts chapter has gotten a massive workover, putting the focus more on recipes that include fruits and vegetables (yes, of course, carrot cake and more!), as well as sweetly satisfying desserts that are vegan and/or gluten free. The same goes for the bread chapter, where there are now many more vegan breads.

The first edition included recipes for how to make your own tofu and seitan; in this edition, DIYers will also find from-scratch recipes for nut butters; grain, bean, and nut milks; vegan “cheese”; tofu jerky; soy nuts; and more.

This edition also includes a brand-new chapter on beverages. Take your pick of fresh juice drinks, smoothies (with and without dairy), aguas frescas, and tea- and coffee-based drinks, from brewing a good cuppa (including how to prepare matcha tea) to making your own cold brew coffee.

Finally, the most immediately obvious change in the second edition is the glorious photography. This is in keeping with the changes in attitudes about vegetarian cooking: It’s no lo
gourmet recipes, party recipes, fruit cake, paleo granola, gourmet cakes,
verwenden. Am besten eignet sich Sonnenblumen- oder Rapsöl.

Wo es so viele Vorteile gibt es leider auch einen kleinen Nachteil: Anders als Hefeteig bleibt Quark-Öl-Teig nicht lange frisch und lecker. Am besten schmeckt er direkt am Tag der Zubereitung.

Rührteig

Der saftige und zarte Rührteig ist leicht in der Zubereitung. Lediglich zimmerwarme Zutaten und ein wenig Geduld beim Rühren sind wichtig – mehr braucht es nicht, um einen köstlichen Rührteig herzustellen. Besonders schön am Rührteig: Er bleibt lange lecker. Oftmals schmeckt er sogar 1–2 Tage nach dem Backen am besten. Tipps und Tricks zum perfekten Gelingen in Kürze:

• Alle Zutaten müssen zimmerwarm sein, sonst verbinden sie sich nicht optimal miteinander.

• Butter und Zucker werden lange, mindestens 10 Minuten lang gerührt.

• Eier und Eigelbe kommen nur langsam nacheinander hinzu. Erst, wenn das vorhergegangene Ei sich vollständig mit der Butter-Zucker-Masse verbunden hat, kann das nächste folgen.

• Mehl wird am Ende über die Masse gesiebt und dann zügig untergerührt.

• 10 Minuten vor Garzeitende sollte eine erste Garprobe gemacht werden. Dafür ein Holzstäbchen in den Kuchen stecken und sofort wieder herausziehen. Hängt noch klebender Teig daran, braucht der Kuchen noch etwas. Kommt das Stäbchen sauber oder nur mit ein paar Krümeln wieder aus dem Kuchen, ist die Backzeit zu Ende.

• Bevor der Kuchen aus der Form gelöst wird, sollte er rund 10 Minuten in der Form abkühlen. So wird die Struktur fester und er ist stabiler.

• Für einen besonders lockeren Kuchen können die Eier getrennt werden. In die Butter-Zucker-Masse werden dann nur die Eigelbe gerührt. Das steif geschlagene Eiweiß kommt ganz zum Schluss unter den Teig, wenn auch das Mehl schon untergerührt wurde. Rührteige, die auf diese Weise hergestellt werden, brauchen keinerlei Backpulver, sondern sind von sich aus schon fluffig und luftig.

Mürbeteig

Der Teig, aus dem die Träume, bzw. Streusel sind. Mürbeteig ist äußerst vielseitig. Er lässt sich ebenso zu Plätzchen verarbeiten, wie er auch den Boden für die köstlichen Beläge der meisten Tartes und Quiches bildet. Mürbeteig wird auch Hackteig oder 1-2-3-Teig genannt. Hackteig deshalb, weil die Zutaten in der klassischen Zubereitung erst einmal auf der Arbeitsfläche miteinander verhackt und erst zum Schluss kurz mit den Händen durchgeknetet werden. Auf diese Weise bleiben die Zutaten so kühl wie möglich, was einen besonders zarten und knusprigen Teig hervorbringt. 1-2-3-Teig leitet sich von den Mengenverhältnissen der Zutaten bei süßem Mürbeteig ab: 100 g Zucker auf 200 g Butter und 300 g Mehl. Je nach Belag und Guss können die Verhältnisse natürlich variieren, außerdem ist häufig noch 1 Ei oder 1 Eigelb im Teig enthalten. Die Faustregeln zum Teig:

• Je mehr Zucker der Teig enthält, desto knuspriger wird er.

• Je mehr Butter im Teig ist, desto weicher und zarter wird er.

• Ei und Eigelbe machen den Teig elastischer, im gebackenen Zustand aber auch fester.

• Mürbeteig ohne Ei ist besonders bröselig.

• Am besten ruht der Teig vor dem Backen etwas. Je nach Buttermenge zwischen 30 Minuten und 2 Stunden. So wird der Teig wieder schön fest und besser formbar, zudem kann das Mehl seine Klebereigenschaften entwickeln.

• Werden Mürbeteigböden ohne Belag vorgebacken, wellen sie sich gerne. Daher: Am besten mit Hülsenfrüchten beschweren, also blindbacken. Wer keine Hülsenfrüchte zur Hand hat, sollte den Boden vor dem Backen immer mit einer Gabel mehrfach einstechen. So kann Luft entweichen und die Wellenbildung wird weitestgehend unterbunden.

Biskuit

Gerade für Tortenfans eine großartige Kombination: Luftig-zarter Biskuit mit üppigem Creme-Belag und obenauf ein knuspriges Streusel-Topping. Nicht ganz unaufwendig, nicht ganz kalorienarm – aber traumhaft im Geschmack.

Biskuitteig enthält von allen Teigsorten die meisten Eier und dabei relativ wenig Mehl und Fett. Es gibt ihn sogar in gänzlich fettfreien Varianten. Saftiger ist er allerdings, wenn etwas flüssige Butter hinzukommt. Auch beim Biskuitteig gibt es ein paar Tipps und Tricks, die das Backen erleichtern:

• Die oberste Regel lautet auch hier: Geduld. Sowohl beim Schlagen der Eigelb-Zucker-Mischung, als auch beim Schlagen des Eischnees. Eigelb und Zucker sollten mindestens so lange geschlagen werden, bis sich alle Zuckerkristalle aufgelöst haben und die Masse weißlich-gelb und dick-cremig ist.

• Erst am Schluss wir alles miteinander vermengt. Das heißt, auf die Eigelb-Zucker-Masse wird Mehl gesiebt und nicht unterrührt. Dazu wird lauwarme Butter gegossen und erst wenn der Eischnee untergehoben wird, werden auch alle anderen Zutaten miteinander vermengt.

• Der fertig zubereitete Teig kommt sofort in den Backofen, das heißt, dieser sollte vorgeheizt sein.

• Damit der Teig nicht zusammenfällt, sollte die Backofentür in der ersten Hälfte der Backzeit keinesfalls geöffnet we
matcha tea, great desserts, leftover pork recipes, beer pong, stuffed pork loin,
irect ancestor is the awamori that is produced and adored in the Ryūkyū Islands, a part of Japan that is now known as Okinawa. It is a beverage that is intimately connected to the subtleties of Japanese cuisine and the vegetation that calls this country home.

Aside from being delicious, what else is shochu? Well, it’s easy to pronounce correctly. Say it with me, show-chew (or try /shōh chū/ if you have already perused the first part of chapter 10). The Chinese characters (kanji) used to write the word on bottles and menus here in Japan, 焼酎, literally mean ‘burned alcohol’ which alludes to the fact that it’s distilled. This may come as a surprise for some readers, but despite the strong sales and recognition afforded to Japanese whiskey around the world these days, shochu is currently the best-selling spirit here in Japan. After decades of playing second fiddle to nihonshu (saké), this versatile beverage seems to finally be enjoying the respect that it deserves.

Indeed, versatility is a major reason why shochu is climbing the ranks. It’s an excellent aperitif but is also commonly enjoyed alongside a meal. It goes without saying that shochu is great when drinking socially, and it can be served in myriad ways. People drink it straight up, as the base alcohol in a cocktail, with a couple splashes of cool water, and even with hot water to help enhance the drink’s bouquet. The ability to suit any occasion or craving is what causes it to show up in nearly every convenience store, supermarket, restaurant, bar and bottle shop across Japan, and it’s also why it will soon be seen on the menu of a drinking establishment near you.

And what is shochu not? Well, at 50-60 proof, it certainly doesn’t qualify for membership in the world’s “firewater” club, that legion of spirits whose credentials include blinding alcohol percentages and searing aftertaste—and membership dues involve multi-day hangovers. On the contrary, shochu is a respected tipple that has been granted geographical protection by the World Trade Organization (WTO) to help prevent others from passing their beverages off as the real thing. Just as wine can only be labeled Bordeaux if it was brewed in that particular region of France, and Scotch whiskey must be distilled in Scotland, there are four types of shochu and awamori that enjoy the same international protection under Article 23 of the TRIPS agreement.

History

Historians have found evidence of distillation technology being used in Mesopotamia, which is now modern-day Iraq, between four and five thousand years ago. However, it took quite a while for that technology to spread around the world. Distillation was taking place in Cordoba, Spain by 732 BC, and eastern trade routes helped give rise to distillation in India roughly 400 years later. Japan was first introduced to the wonderful world of distilled spirits in the early 15th century, and official records kept by Korea’s Joseon Dynasty show that by 1477 Okinawans were making their own distilled drinks to compete with the variety of alcoholic beverages being imported through decades of trade with Siam (modern-day Thailand).

No one is entirely sure how distillation technology finally made its way to Japan, but there are at least four major theories that are still being debated. The most popular theory is the overseas route between Thailand and Okinawa, Japan. This route seems the most probable because of Okinawa’s trade history, as well as the initial and continued use of long-grain Thai rice in the production of shochu’s sibling spirit to the south, awamori.

The rest of the possible routes find their way to Japan via China. The first hypothesizes an arcing journey that passes through northern China before traveling down through the Korean Peninsula and eventually taking a short trip across the water to Kyushu Island, an area that would eventually become the heart and soul of shochu production in Japan. It is highly likely that this route had a direct hand in the birth of Japan’s barley shochu tradition. A more southerly route swings past modern-day Shanghai, skips the peninsula, and sails straight to Kyushu. The final theory posits that distillation techniques journeyed across southern China before eventually landing at the ports of Okinawa’s main island. Even though historians may never settle on a definitive connection to the distilling bloodline of the Asian continent, it’s probably fair to assume that all four of these routes, with all of the goods and ideas that changed hands along them, had at least a small influence on the birth of distilled drinks in Japan at one point or another.

Following the official Korean accounts of trade and life in Okinawa during the fifteenth century, Jorge Álvarez, a Portuguese explorer who spent time in Yamagawa Port near the mouth of Kagoshima Bay, wrote in 1546 that the Japanese drank an arak-like spirit made from rice. This is likely the first re
allrecipes, revani, gluten free pasta recipe, mint ice cream, dessert cake,
sh and a quinoa salad with roasted figs and walnuts.

STOP THE SUGAR CREEP

Sugar isn’t evil, but it can pile up in our daily diets, especially when we eat a lot of ready-made foods. For sweetness, there’s a bit of honey, maple, fruit, and dark chocolate, but even those we keep moderate, since we’re aiming to curb sugar cravings.

DRINK LESS

Limit your alcohol consumption to 4 drinks per week max. See more about drinking here.

SAY YES TO THE AVOCADO (AND OTHER SOURCES OF HEALTHY FATS)

We incorporate plenty of foods that are rich in omega-3 fatty acids, such as nuts, salmon, of course avocados.

DIAL BACK THE LATTES

If you can’t give up your morning coffee, we understand (and you’re still getting a nice boost of antioxidants), but the results of cutting back can be interesting. One of the personal effects of this cleanse is that I discovered I sleep much, much better without a regular coffee habit. This isn’t true for everyone, but it’s a discovery I wouldn’t have made without the FLC. Try to keep coffee to a single cup, low on the added milk and sugar. After that, swap it for unsweetened tea throughout the day: green, white, and herbal are generally lower in caffeine, are good sources of antioxidants, and can give you that nice afternoon lift you might be looking for.

PORTIONS GUIDE

The Food Lover’s Cleanse urges you to keep an eye on your portions. We want you to learn to observe your own hunger levels and adjust your eating to fit. Often, if you take a breather three-quarters of the way through a meal, you may decide you don’t need to clean your plate—or at least you may calm your cravings for seconds. Thoughtfulness is one thing, but sometimes you need a way to visualize how much you should put on your plate. Here’s a quick cheat sheet for portion sizes: take a look at your fist to get a good ballpark serving size for protein, and then double it for vegetables and salads! Here are guidelines for servings of other foods:

PROTEIN (MEAT, FISH, TOFU)

Size of your fist (3 to 4 ounces for women, 6 ounces for men).

GRAINS AND PASTA

Grains: ½ to 1½ cups cooked; pasta: 1 to 2 cups cooked. Go a little smaller if you’re a petite female, a little larger if you’re a guy or if you’re extremely active.

POTATOES AND OTHER STARCHY VEGETABLES/WINTER SQUASHES

Size of your fist (yup, love that fist!).

VEGGIES AND SALADS

They should take up at least half of your plate most of the time.

TREATS AND DESSERTS

Keep them small—1 ounce maximum for chocolate or a piece of fruit. See here for more details.

FRESH FRUIT

1 serving = 1 piece whole, or about 1 cup sliced.

DRIED FRUIT

¼ cup or less (2 or 3 dates, apricots, or figs).

NUTS

As a stand-alone snack, 1 good handful (about 20); for pistachios you can go up to 50.

YOGURT/KEFIR/BUTTERMILK

4 to 6 ounces per serving.

VINAIGRETTE/DRESSING

1 to 2 tablespoons per serving.

OLIVE OIL

Stick with moderate amounts for cooking/drizzling.

AVOCADO

¼ to ⅓ avocado is a serving for most women; ½ avocado is a serving for most men.

A DAY IN THE LIFE OF THE CLEANSE

Since we’re trying to make healthier eating a (good) habit for you, we’re setting up a regular pattern for meals; this will help you avoid weird dips in energy and keep you going at a steady pace all day long. Here’s a look at the daily structure of The Food Lover’s Cleanse.

BREAKFAST

A solid breakfast gets you going for the day and keeps you from lurching hungrily into midmorning snacks or lunchtime. It’s even possible to resist office doughnuts if you start the day with a healthy, satisfying breakfast. But breakfast is a meal that should fulfill your most basic comforts, and you should feel free to repeat your favorite recipes more frequently or improvise your own meal that meets our guidelines. We’re looking for a good bit of fiber and some protein in the morning, even enough fat (yay!) to keep you feeling sated until lunch. If you like a whole-grain breakfast, look to eat ¾ to 1 cup cooked unsweetened oats or other porridge, mixing in about ½ cup fresh fruit or 2 tablespoons chopped dried fruit, plus about 1 tablespoon nuts or seeds or some almond milk for additional protein. Try to limit honey or agave syrup to a teaspoon or so. If you crave eggs, allot yourself 2 and feel free to stir herbs, vegetables, one of the pantry condiments, or a crumble of fresh chèvre into the mix. If you like a smoothie, try to balance fruit and yogurt with some protein: nuts, silken tofu, or almond milk can all give you something to anchor the fruity sugars in the drink.

LUNCH-O-MATIC

You’ll notice that we don’t provide explicit lunch recipes in the book. Because everything in The Food Lover’s Cleanse is so prescribed, over the years I’ve discovered that it’s nice to let lunch be a place to improvi
involved in the process too. Rather than sending their children off to play or watch TV while dinner is being made, mums have written to tell me how they now get their little ones involved. Others have written to say they’ve started cooking in the evening with their partner, each choosing their favorite recipes and taking turns cooking, rather than one popping something in the microwave. Cooking has the beautiful ability not only to transform a family’s health but also to pull a family together in a wonderful way.

So ignore the phony rules and the plethora of packages and promises, get out of those central aisles in the supermarkets and head into your kitchen to make your meals from scratch. I promise you, it will be the single best thing you ever do for your health.

BROCCOLI AND CASHEW STEAM-FRY

SERVES 4

This is a recipe for when you don’t have any meat or fish in your fridge but you want to rustle up a filling meal, using nuts as a source of protein. A steam-fry is a healthy alternative to a stir-fry.

Cashews are a source of omega-3 fatty acids and, with a nice creamy flavor, they lend themselves well to this sort of dish. Broccoli has been found to be one of the most potently powerful foods for influencing our health positively, so I say wherever you can get it into your diet, do—daily, if possible.

So this is an anything-goes recipe, using whatever you might have in your fridge. Simply chuck in some nuts for flavor and you have a meal. If you can’t afford, or choose not to eat, meat or fish, this is a quick tasty meal packed full of protein and veg. Other flavor combinations that work well are almonds and cabbage, green beans and pine nuts or kale and walnuts.

INGREDIENTS

coconut oil

1 head of broccoli, broken into florets (approx. ½ pound florets)

2 handfuls (approx. ½ cup) of cashew nuts, soaked in water for 1 hour

a ¾-inch piece of fresh ginger, peeled and finely sliced

a good splash of coconut aminos or tamari

sea salt or pink Himalayan salt

optional: chili flakes

Put 1 teaspoon of coconut oil into a frying pan on a medium heat. Add the broccoli florets and 2 tablespoons of water.

Drain the cashews and give them a quick rinse under fresh cold water, then add them to the pan with the ginger and the coconut aminos or tamari.

Mix well and steam-fry for 3 to 4 minutes (you want the broccoli to be crunchy, not soft), tossing the pan frequently. Serve with a little salt and chili flakes, if desired, and eat immediately.

CUCUMBER NOODLES WITH TAHINI DRESSING

SERVES 4 AS A SIDE DISH

This is such a delicious hit of flavor. It’s a simple salad or a side dish, especially good with a barbecue, yet because it contains vegetables, fats and protein, it’s also a complete meal by itself. It’s so refreshing and light: perfect for the summer. I love the texture of the cucumber in noodles. It’s a much more interesting way to serve it.

INGREDIENTS

1 small or ½ a large cucumber, washed

juice and zest of 1 orange

4 teaspoons tahini

optional: 1 teaspoon honey

a small handful of fresh mint, chopped

12 chive stalks, finely chopped

2 sprigs of fresh flat-leaf parsley, chopped

a pinch of sea salt

a large pinch of toasted sesame seeds

Use a spiralizer or peeler to make noodles out of the cucumber.

Mix the orange juice and tahini together. Add the honey (if using). Pour this dressing over the cucumber ribbons. Scatter the mint, chives and parsley over the top and stir well. Sprinkle with the sea salt, toasted sesame seeds and orange zest.

SPICY CARROT SALAD

SERVES 2

This is a simple and quick salad to make, another recipe that came to be on a hungry night with an empty fridge. Sometimes the most delicious meals can be created at these times, using the simplest of ingredients. I’d happily eat this on its own, but it’s also a lovely salad to serve with fish or as part of a salad buffet. It is so delicious!

INGREDIENTS

2 medium carrots, peeled

2 teaspoons fish sauce

juice of 1 lime

optional: a drizzle of toasted sesame oil

6–8 drops of Tabasco sauce, or to taste

1 small teaspoon raw honey

1 teaspoon melted coconut oil

optional: 2 tablespoons pumpkin seeds, olive oil, sea salt

Grate the carrots into a bowl. Add the fish sauce, lime juice, sesame oil (if using) and Tabasco. Massage in the honey and warm coconut oil with your hands.

If serving with pumpkin seeds, heat a pan and add the seeds to it when hot. Shake the pan until they pop, then add a drop of olive oil and some salt. Shake the pan again, then scatter the pumpkin seeds over the salad and mix well.

Voilà!

ROASTED PEPPERS WITH BAKED EGGS

SERVES 1

For years one of my favorite quick meals was roasted peppers stuffed with feta cheese and harissa; this is now one of my boyfriend’s favorite dishe

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