No Meat Athlete | November 25, 2014
Towards the end of today’s interview with Terry Walters, she says,
“Eating clean is not a diet, it’s about having the knowledge to make good choices.”
That’s exactly what I love so much about Terry, and why I’m so excited to share her new cookbook Eat Clean Live Well with you today. She doesn’t worry about labels (although all the recipes are vegan and gluten free), but instead is focused on understanding the importance of healthy, sustainable, seasonal foods, and sharing that knowledge with the world. In today’s episode, we have a great discussion on clean foods and how to help children understand the importance of healthy eating. We also dive into some of the unique ingredients she loves cooking with most.
As mentioned in the episode, Terry was generous enough to share her Stuffed Butternut Squash recipe with us (perfect for Thanksgiving!)… click here for the recipe.
Here’s what we talk about in this episode:
- Why Terry thought it was important to write a book about clean food
- Teaching your kids to eat healthy
- Everything you need to know about the clean ingredients Terry likes best
- The truth about soy (and why it should be fermented)
Party In My Plants | November 20, 2014 | Talia Pollock
Who doesn’t love a trilogy? Toy Story, Mission Impossible, The Hangover, Twilight? (Oh, Twilight‘s not a trilogy? I guess I just gave up at #3.)
Trilogies prove that a story line has real leverage – real staying-power, a real ability to keep people coming back, wanting more..and more…and even more.
Not all movies can make trilogies, heck – a lot of movies can’t even make sequels.(Umm, Bring it On Again? Jaws 2? Grease 2? Legally Blonde 2? Like seriously…oh wow, like totally freak me out…)
So that makes it all the more impressive when a trilogy kicks ass, now doesn’t it!
Such is the case with cookbook author Terry Walters, of the Clean Food trilogy. Terry was able to write not one, not two, but THREE blockbuster plant-based cookbooks! [Clean Food, Clean Start, Eat Clean Live Well]
Each book is filled with incredible recipes, drool-worthy photos and really warm personal sentiments. Sometimes browsing her cookbook feels like you’re reading her holiday card…or diary. (I mean, the books come with those satin ribbon things that help you bookmark your page – just like the one in your high school diary! Point proven.)
But even more than the photos and personality, Terry’s recipes are truly, hands down, the easiest, most fail-proofed, HEALTHIEST (and tastiest) plant-based recipes around.
Terry’s books are those books that I grab when I want certainty that what I cook or bake that day will be an ultimate success.
I have made dozens of recipes from her cookbook trilogy and I have never ONCE not had that recipe be a home-run. (I mean, I guess one or two might’ve been a triple, but her books give me a really high batting average.)
The food I make from her books are demanded by family, friends and family friends for months and years after they ate it – “you can only come to my graduation party if you bring that berry tart” or, “can you make that carrot ginger soup? I’m sick [fake] cough cough” or “I’m mad at you. Make me Terry’s tofu kale lasagna and I’ll forgive you.”
Now, before you go thinking that Terry’s secretly paying me (with her amazing teff ginger molasses cookies – OMG I wish), let me assure you that she is not. It’s just my duty and responsibility as a plant-partier to share the best resources in plant-party-world, and Terry’s books are some of those best resources. I am lucky enough to call Terry a friend, however. I fortuitously grew up right next to her in the woods of good ol’ Connecticut. It’s a shame I didn’t start giving two hoots about healthy eating until I moved OUT of my Connecticut home and into my college dorm, or else I probably would’ve moved in with Terry (or at least hid in her kitchen).
So let’s talk about her latest installment in her series, shall we?
Her third book, Eat Clean Live Well, JUST came out! Wahoo! And while her previous two books were filled with personal anecdotes and backstories for her recipes, Eat Clean Live Welltakes it to the next level. This time, you basically move in with her – into her garden, her kitchen, her pantry…no, not her bed you dirty mind!
The book tells (and shows) you the ins and outs of clean, healthy living – in a broader sense than just food. She talks about decluttering, gift-giving and gardening (which is 100% non-applicable to me in my tiny NYC apartment, my aloe plant is barely makin’ it…but it’s still fun to read about).
But my favorite part of Eat Clean Live Well and the entire Terry Walters trilogy is how her recipes are divided by seasons. Hands down, this part makes me giddy. No joke. Not an exaggeration. (Maybe kind of a weird thing, though.)
There’s just something so freaking exciting about finding a slew of recipes specifically for the current season. It’s like when Netflix gives you a list to watched based on “what you previously watched,” or when Spotify gives you new artists to check out based on your listening habits…or when Facebook pops up ads based on the secret piece of lingerie you bought for your anniversary, while you’re using Facebook in a public coffee shop…..
I love being in the middle of autumn and going to the “fall” section in her book (’cause autumn=fall BTW) and finding loads of squashy recipes. (And you know how I love my squash…)
Or being in the heat of summer and going to the “summer” section in her book (there’s really no second word for summer, is there?) and finding a bunch of peachy, watermelony and cucumbery things to make.
In fact! I did just this the other night. I turned to the “fall” section and found a “seared tart apple and kale sauté,” which worked perfectly with the bushel (literally) of apples I had recently picked with my own two hands, and decided to whip it up, knowing, with certainty, that the recipe would rock my wool socks.
Rock my wool socks it did, and now I’m going to share this simply easy recipe with you, from Terry’s latest book (GO BUY IT) Eat Clean Live Well. Oh! And I might as well share the recipe I made it with: Terry’s Baked Macaroni and Cheese with Peas. It’s from the “winter” section of her new book, but I figured since I can see my breath outside now, I’m allowed to make a “winter” recipe. (By the way – this “cheese” isn’t dairy cheese, it’s homemade dairy, soy and nut-free cheese.)
So lemme walk you though my totally comforting, healthy, delicious dinner from Eat Clean Live Well. [Click here and scroll down for recipes and photos included in the original post.]
Baked Macaroni and Cheese with Peas and Chard, page 258
Seared Tart Apple and Kale Sauté, page 187
Honestly, these two dishes complemented each other fabulously. Whenever I eat something like pasta, it’s essential to balance all the starch with a ton of greens, and lucky for me, this easy, quick kale recipe was not just a good way to get in the greens, it was one of the most delicious kale recipes I’ve ever made! (And not because it brought out the flavor of kale. It actually disguised it. No kale flavor here – I promise.)
What is the difference between a chef and a cook? I ask myself this question all of the time. Maybe I’m insecure, maybe it’s just my tremendous respect for chefs, or maybe it’s a bit of both. Either way, when people introduce me as a chef, in the back of my mind I’m thinking “but I didn’t go to culinary school…really, I’m just a cook.”
Then I started working on improving the school lunch program locally with Chef Tony Cammilleri, Executive Chef of Rizzuto’s in West Hartford, Connecticut, and another non-culinary-school trained “cook.” Except, I would never even dream of calling Tony anything other than “Chef.” It occurred to me, perhaps the difference wasn’t just the schooling, but the experience of running a restaurant kitchen. Realizing I had not one, but two strikes against me, I set out to get a glimpse of everything I was missing…and that’s how I found myself working side-by-side with Tony in the kitchen at Rizzuto’s.
It was just one day (so far), but even in that short time, I received quite the education. And the biggest difference? When I’m contemplating what to make for dinner just 30 minutes before I plan to serve it, Tony is preparing for lunch and dinner for today, tomorrow, the next day and the day after that! But it turns out that Tony and I work in many similar ways as well. We both start with the freshest locally grown ingredients and then create our menus from there — letting the ingredients inspire our creativity and using all of our senses to yield dishes that look, smell and taste delicious — wether it’s a gallon of shallot pomegranate vinaigrette and wild mushroom risotto for 100 or Pumpkin and Cannellini Bean Chili with a salad for four.
I’ll be returning to Rizzuto’s to be schooled on the fine art of working the line and the bar, but really I’m going back more for the sheer enjoyment of working alongside a creative and accomplished chef like Chef Tony.
Eat clean live well!