Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
One who neglects or disregards the existence of earth, air, fire, water and vegetation disregards his own existence which is entwined with them.
And then they sign an affidavit swearing that she's not in a vegetative stage. I'll tell you. That's a doctor you really want; they can look at a picture and make a diagnosis.
In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
I tend to eat vegetables only when I'm with the kids and the rest of the time, I'm a bit slack. But, I am weight-conscious, so I concentrate on avoiding junk food.
I have a lot of fruit trees and my own little vegetable garden and chickens. And every time I eat, I bless my food; I say I'm grateful for for it and let it nourish every part of my body.
I pay a bit more than lip-service to health: I don't eat chips or pre-prepared food, and it might be a comedy sacrilege to admit I do like vegetables, fruit and salad and stuff.
I follow my own advice: eat less, move more, eat lots of fruits, vegetables, and grains, and don't eat too much junk food. It leaves plenty of flexibility for eating an occasional junk food.
I find all food irresistible. I have friends who live in the mountains in France. One of them sells vegetables, and to walk through her garden when everything is bursting out - it's impossible not to eat something.
Both sides of my family had come from Ireland in the 19th century for the same reason: There was nothing to eat over there. Since then, I've tried to make up for the potato famine by making the potato the only vegetable that passes these lips.
People want to think that staying in shape costs a lot of money. They couldn't be more wrong. It doesn't cost anything to walk. And it's probably a lot cheaper to go to the corner store and buy vegetables than take a family out for fast food.
We know that there are significant health benefits from consuming more fruits and vegetables, and that's an opportunity for us to sort of move away from some of the meals that we've been preparing in the past.
My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
No pills, not even aspirin, and certainly no supplements ever enter my mouth - everything I need comes from my fish and vegetarian diet, which incorporates many different kinds of fruit and vegetables every week.
Shoot for a total of no more than 80 grams of carbs in your daily diet. This means favoring vegetables that grow above ground like kale, broccoli, spinach, and cauliflower as opposed to those that store carbohydrate in the form of starch like potatoe...
I won't sit here and say I've never had a pimple, but I try to have a really great diet, you know, lots of vegetables and fish. And I think stress plays a huge part too.
People need to eat whole food plant foods, primarily... whole grains, fruits, vegetables, nuts and seeds. That diet supports our lives. We ought to live to be 90 or 100 without getting any diseases.
Our typical Western diet is full of inflammatory fats - saturated fats, trans fats, too many omega-6, inflammatory, processed vegetable oils like soy and corn oils. These increase IGF-1 and stimulate pimple follicles.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
