Dr. Joel Fuhrman. And, everybody, I mean EVERYBODY in his audience was 60+ but, then, I listened a little further and everything he discussed was about how to prevent getting cancer and heart disease and it all made sense. So, one short book later, and two cookbooks by some smart women, Tess Challis and Lindsay Nixon later...
The Nicholson's of the Larry Nicholson steak and starch and lots of Pokey Joe's BBQ and of the Bill Taylor's medium well done steaks, meatloaf and more family have become...VEGANS!!!
Okay - I can't quite say that. We've switched to almond milk and about 1/2 the egg intake baking everything sans eggs. We still have some weekend eggs here and there and I don't think we'll ever reduce the yogurt intake of one almighty 3 year old Sam. Some of you know, his habit is about 1/8 of our grocery bill. And, we are mostly meat free. But, we are overall MUCH healthier eating a happy helping of legumes and salads (with super greens kale, spinach, and arugula) almost daily. We've switched cold cereals to rolled oats oatmeal and have incorporated more garlic, onion, mushrooms, berries, nuts and seeds into our meals that I thought possible.
The result: We are overall feeling better and I've noticed a big boost in energy. I even lost a few pounds, which wasn't my intention but, the end result hopefully is a longer, healthier life with less sick time and doctor visits.
The new lifestyle has encouraged a lot of cooking in the kitchen. I've always been a throw it together with what we have girl, rarely following an actual recipe. So, I've actually really learned to cook over the last few months. Some recipes have been winners, some doozies according to Mike, Iris, and Sam, that is.
I thought I'd share a few of our household favorites every once in awhile:
Recipe #1
This is a super healthy and tasty Kale Salad. We did it with roasted butternut squash and it was a huge hit!
{Northern Spy's Kale Salad}
Serves 2
1/2 cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
- Heat oven to 425° F. Toss squash cubes in
just enough olive oil to coat, and season with salt and pepper. Spread
on a baking sheet (lined with parchment for easier cleanup), leaving
space between the cubes. Roast in the oven until tender and caramelized,
about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the
almonds on a baking sheet in the same oven until they start to smell
nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale with
the almonds, cheddar and squash. Season to taste with lemon juice and
olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons
olive oil). Season to taste with salt and pepper.
Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
Recipe #2:
METHOD: Heat oven to 375 degrees. Wrap beets in foil, roast for 30-40 minutes or until fork tender. When beets are roasted, let cool to room temperature while you make everything else. When beets are cooled, slice and set aside.
Recipe #2:
{Yummy roasted beet & chickpea salad from Love and Lemons}
bright arugula, smoky-garlicky chickpeas, and juicy beets topped with a generous dollop of tangy jalapeño yogurt, a garnish of cilantro, and an unexpected indian-ness from the sprinkled brown mustard seeds.
1 pound beets (about 4 or 5 medium sized beets)
a few handfuls of arugula
1 cup cooked chickpeas
1 large garlic clove, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoky paprika
drizzle of olive oil
salt and pepper
jalapeño yogurt sauce:
1/2 cup plain yogurt (I like icelandic skyr yogurt, but greek is fine too)
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
1 tablespoon honey
1/2 teaspoon salt
additional salt and pepper to taste
1/2 cup plain yogurt (I like icelandic skyr yogurt, but greek is fine too)
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
1 tablespoon honey
1/2 teaspoon salt
additional salt and pepper to taste
garnish with:
1/2 teaspoon brown mustard seeds
2 tablespoons chopped fresh cilantro
1/2 teaspoon brown mustard seeds
2 tablespoons chopped fresh cilantro
METHOD: Heat oven to 375 degrees. Wrap beets in foil, roast for 30-40 minutes or until fork tender. When beets are roasted, let cool to room temperature while you make everything else. When beets are cooled, slice and set aside.
Mince 2 cloves of garlic, set half aside for the yogurt sauce. Heat oil in a skillet over medium heat. Add garlic, coriander and cumin and let the spices cook for 30 seconds until aromatic but not burnt. Add chickpeas and cook until golden brown, stirring occasionally. Add salt and pepper to taste. Mix all yogurt sauce ingredients together. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. (salt, pepper, sweetness, spice). If your jalapeño was too spicy, add a dash of white wine vinegar. Plate salad: arugula, followed by beets and spiced chickpeas. Add a dollop of yogurt sauce and garnish with cilantro and brown mustard seeds. Serve with naan bread and extra yogurt sauce on the side.
It's so rainy this weekend, we've stayed indoors, making tents, watching The Incredibles, and doing a little cooking in the kitchen. Thanks to my supportive husband Mike for buying me these cookbooks for Christmas (yes, he will seek out a good present high and low) and my old tenant & friend Courtenay for being a great source of information. Check out her blog here.
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