I'm man enough to admit that I'm a fan of the Skinny Bitch series of books. If you haven't read them, you've probably heard of them. Skinny Bitch is a New York Times Bestseller by Rory Freedman and Kim Barnouin that dumps a ton of information into your eye holes about the current appalling state of our nation's food supply. The final upshot of the book is that a vegan lifestyle is the only real way to avoid America's common killers of heart disease, high blood pressure and diabetes while reducing your exposure to pesticides, antibiotics, growth hormones and lots of other dirty stuff (both chemical and natural).
After reading Skinny Bastard (yes, its the male version...basically the same book but with humor tailored to male sensibilities) a few months back, I have really devoted myself to eating a cleaner diet. I'm not 100% vegan, but I tend to trend toward a primarily plant-based diet with the occasional foray into the world of meat and dairy. I can say that now that I'm straddling the vegan/meat-eating fence, I have observed that I just feel cleaner, lighter and more energetic when I'm eating meals that are primarily focused on a variety of fresh, organic vegetables.
If you don't believe me, I would encourage you to try a few of the incredible recipes that I post here from Skinny Bitch in the Kitch (one of two cookbooks the gals have created). Earlier I posted a Veggie Burrito recipe and today I bring you Green Goddess Pasta. It's simple, healthy and oh so yummy!
First, melt 3 Tbs of coconut oil in a small sauce pan and sauté 4 cloves of garlic in it over low heat. Just as the garlic begins to brown take it off the heat and add 4-6 Tbs of vegan butter (I use Earth Balance from Whole Foods...I had actually been using before the vegan bug bit me and I didn't realize that it wasn't real butter!). Stir it all up until the butter melts and you now have a garlic butter sauce. Are you salivating yet? You will when you smell this stuff!
Now, boil some water with some salt in it and throw in a package of brown rice or whole wheat macaroni pasta. While that boils, cut 2 zucchini lengthwise then slice them into 1/4 inch half moons; cut about 2 or 3 handfuls of broccoli into bite size florets; and cut about 4 oz. of kale crosswise into 1/2 inch strips. When the pasta is almost done, add all the veggies and let the mess boil for another minute or two until the pasta is al dente and the veggies are bright and tender.
Finally, the mash up...strain the pasta/veggie mess while reserving 1/2 Cup of the liquid. Then pour it back into the pot with the liquid and the yummy garlic butter. Toss everything together with a handful of pine nuts and maybe a little pinch of salt and fresh cracked pepper and serve. Be prepared to follow over saying, "I never knew health food could be this GOOOO-OO-OOD! That Jeremy is really on to something. I'll never eat crap again!"