These are about 8 inches across!
Thursday, May 16, 2013
Wednesday, May 15, 2013
Last night I went to The Dubliner in north Phoenix for Billy Brett’s wake. I was chatting with Krystal Baker and she asked about my vegan pursuits!
A little over a year ago I read, “The China Study.” It changed the way I look at meat and dairy products. I was so affected that I asked my wife if we could stop eating all animal products. She agreed and I announced this on my blog. We ate this way for three months. In that time we both lost weight and felt better overall. Sometime last summer we decided to ‘have a little fish.’ One thing led to another and soon we were eating meat and dairy again.
Meat and dairy are so convenient and we are great at cooking them. In a short period if time the weight came back and we were feeling like before. So we have once again decided to take a look at our diets. In this pursuit we have been cutting down on dairy products. First to go was milk in our coffee, next was cheese. This was fairly easy but we have been using butter on our bread and toast.
The other day I was chatting with my old friend Bill Payne and he mentioned Coconut oil in place of butter. This is great and no it’s not as delicious as butter, but it’s nice and helps us reach our goal of no dairy. It’s also great for you. We have also instituted a 80/20 rule of 80 percent vegetables to 20 percent protein. And the weight is coming off and we’re starting to feel better.
So Krystal there is the update. If you live in the Phoenix area go check out The Waters (Krystal and her husband Sturgis) they are great musicians and old friends!
Thursday, May 9, 2013
This easy recipe is unbelievable! I find myself craving Oven Roasted Broccoli and Cauliflower. You can toss in what ever vegetables you have in the fridge!
Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well. Bake, on a sheet pan, for 35 - 45 minutes at 400f. It should look crunchy and a little dried out, but trust me it's delicious.
Tuesday, May 7, 2013
By roasting this in your grill, you get the light smoky flavor of barbecues of the past.
5-8 Assorted baby vegetables per guest
Extra virgin olive oil
Fresh-ground black pepper
1. Place the vegetables in a large baking dish. Lightly drizzle with olive oil and sprinkle with salt and pepper. Grill roast for 30 minutes in a grill indirectly, or an oven, preheated to 375°. Or grill directly to desired texture.
2. Let cool 5 minutes and serve.
Monday, May 6, 2013
Well the garden is coming in. I thought I'd post this great recipe from our TV show, The Sonoran Grill. It's delicious, easy to make, light and unexpected!
1 LB New potatoes, quartered
1/2 LB Sugar snap peas, trimmed
1/2 LB Green beans, cut into 2" pieces
1/2 LB Carrots, cut diagonally into 2" pieces
1/3 C Sauvignon Blanc wine
1 C Fennel, julienne (reserve the fronds)
1 Red onion, thinly sliced
3 TBL Balsamic vinegar
1/2 C Black olives, pitted
1 PT Cherry tomatoes
2 TBL Fennel fronds, chopped
1/4 C Italian parsley, chopped
Salt and pepper to taste
1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl. Pour in the Sauvignon Blanc and toss gently.
2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently. Add the tomatoes, olives, fennel fronds, and parsley.
3. Salt and pepper to taste. Toss gently and serve.