Deborah Madison offers a wonderful new cookbook, Vegetable Literacy, and I offer you a fresh, easy, and tasty salad. Her recipe calls for butter lettuce and green zebra tomatoes, but, unlike baking, where it helps to follow a recipe, I just used ingredients that spoke to me at the market.
For the last three months or so, I have been eating almost exclusively whole grains, beans, fruits, veggies, and legumes just to see what it's like. Basically, instead of looking for 50 different ways to do chicken breasts, I am finding 50 different ways to do a hundred different ingredients.
So many of my colleagues who are still practicing medicine now advocate for a more plant-based diet that limits meat and dairy — and some are doing guest posts on this blog. They are on to something. It is possible to eat a lot of good food and feel well in the process.
Tip: The trick to getting the pit out of an avocado is to bring your chef's knife blade down sharply on the pit then twist 90 degrees. Voila!