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12 ounces beets, peeled and grated
2 cups arugula, or chopped beet greens if they came with the beets
Instructions
Put the barley in a large dry skillet over medium heat. Cook, shaking the pan often, until the barley is golden and fragrant, 3 to 5 minutes. Transfer to a bowl. Put the walnuts in the skillet and repeat the process to toast them the same way. Warm the stock or water in a medium saucepan.
Put the olive oil in the skillet over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the barley and cook, stirring often, until it is glossy and coated with oil, 2 to 3 minutes. Sprinkle with salt and pepper, then add the white wine. Cook, scraping up any browned bits from the bottom of the pan, until the liquid bubbles away.
The biggest deficiency in the American diet is not protein, it s fruits and vegetables, says Dr. Joel Kahn, a leading cardiologist and bestselling author, who himself adopted a plant-based diet 44 years ago. He tells his patients to get as close to a whole-food plant-based diet as they can. Perfection may not be the goal for everyone, he explains, but make moves toward it. A mostly plant-based diet full of healthy whole foods may be more attainable for most people than trying to achieve pure perfection.
We spoke to Dr. Kahn about his concerns over the misdirected American obsession with protein, the false hope that fake meat alternatives are healthy for us, and that if everyone just tried to eat the recommended 5 servings of fruits and vegetables a day, we would be way ahead of the current game. His view about what the best diet to aspire to, that is sustainable and healthy: What is now known as the Green Mediterranean diet, where most of the animal protein is replaced with pl