This week really flew by! Remember when I used to post up to 5 times a week? Them days is over. A few too many irons in the fire now. I've been itching to talk to you about vegetables, though, and it's been too long since I shared a recipe. A couple of weeks ago, a friend told me he had been reading up on plant-based diets—books like The China Study and others by Dean Ornish, etc. But you're not interested in that, he said. He couldn't be more wrong. After reading books like this and this, I have come to understand that (non-factory-farmed) animal products are not the cause of high cholesterol and other health issues, but I do firmly believe that they should comprise a greatly reduced part of our diet. I think by now it's pretty clear to all of us that we should be eating mostly vegetables, fruits and some unprocessed grains, with small additions of high quality dairy, fish and meat products. Think of using them almost like seasoning, rather than as the centerpiece of your meal. With such a bounty of fresh produce now in season and available at farmers markets, there's no lack of inspiration if you want to start cooking more vegetable-based meals. Want a few cookbooks to help you along the path? Try this one, this one and this one.
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