Thursday, April 24, 2014

A Magnificent Herbivore

The next four days I am in Lexington, Kentucky working at Rolex, an International Horse Show. While horses are herbavores I am certanly not seeing a whole lot of vegetables around this town unless it is in the form of cole slaw (fantastic) and head lettuce (not so fantastic with all the creamy cheesy dressings).  But when you see the sights, the sunshine and the country side, it's the daily routine of what you bring to the table in your own tasty plant based comfort food with what you do to keep yourself in shape that speaks to your own level of discipline.
Eat Well, Be Active, Have Fun.

This is a photo from the Thoroughbred rating exam.  This guy past with flying colors as hundreds of spectators looked on at some truly amazing animals. The cross county event starts tomorrow, Thursday.  To the horse!  The fitness is within him.

Monday, April 21, 2014

Easter Bunny Horses do Exist !


EASTER is a fantastic day, especially when you get to ride The EASTER BUNNY HORSE!    

Friday, April 18, 2014

Tasty Swim Food

Cucumber Gazpacho with White Grapes.....YUM!
I love to swim.  Regardless of being in water, you get a bit dehydrated as you burn a lot of energy.  So before I go at it, I guzzle a glass of two of clear refreshing water.  But when done the last couple of days I planned the time for gazpacho!  This time, green. 5 minutes of peel, chop, and blend and I have a few glasses or bowls of a fantastic savory chilled soup. For those of you who think a clove of garlic is not much, I would start with half a clove, as the garlic carryies an extended flavor from the addition of the olive oil. 

Cucumber Gazpacho
Puree 4 cups of peeled, seeded and chopped cucumber with  1  1/2 cups sliced green grapes, a handful of parsley leaves, 1 clove of garlic, 1/3 cup olive oil, 1 tbl. white vinegar, 1/3 cup blanched slivered almonds and  1 to 1 1/2  cups water.  Season with a touch of coarse sea salt.   Blend adding a touch more water and reseason depending on the cucumbers.
Serve chilled with your favorite crisps.

Wednesday, April 16, 2014

Back at it......

Grilled Cauliflower
Miso, Cilantro & Szechuan Pepper 

It's been a while since I made a post on what's happening in my life.  Been busy figuring out a way for a little fitness and the pursuit of all things fun in better plant based recipes.  I also had to learn a little more about what I wanted this blog, the web site and The Vegetable Alchemist to do. 

So here we recipe this time.....but to all of you....glad to be back....!

Cauliflower is by no means the newest thing to hit any culinary scene.  But this dish straight from a great spot named Rye in Louiville, Kentucky turned heads on a recent trip back to Chicago from Asheville, North Carolina.  Savory, touch of citrus and full of mildly-tasty miso it was finished with cilantro.  The veggie head was grilled first and garnished last.  A pinch of puffed rice got sprinkled on the plate to add crunch.  What a hit. Order me another! 

A glass of a crisp white was super but the  medium pale ale did the trick too. 
The Vegetable Alchemist