Terry Walters, author of Clean Food, introduces us to the main philosophy behind her newest cookbook. These recipes are a great and tasty way to add something new to your plate that your family will enjoy. For more like this visit: www.legourmet.tv
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Host: Hey everyone! Welcome back. Today, we’re here Terry Walters, author of Clean Food, welcome. Terry Walters: Thank you very much. Host: Tell us a little bit about your cookbook. Terry Walters: Sure, Clean Food is about eating close to the source. So, these are simple and delicious preparations of foods, so that we can get the maximum nutritional value. Host: Source is the philosophy behind these recipes. Terry Walters: Well, the idea is that by eating closer to the source, we all need more of these super nutritious foods and so the idea is that we can bring these foods in no matter what we’re eating, whether we’re serving them with a piece of steak, a piece of fish, or some roasted Tofu. These are the foods we all need more of, so super nutritious, lots of dark leafy greens and vegetables, a variety of grains like legumes, nut seeds and again, simple and easy because it has to be in order to bring it in. We’re supposed to eat like this everyday not just when we have, you know, a good chunk of tome to cook. Host: And cooking things like these greens really doesn’t take that long. Terry Walters: No. Host: And super flavorful. Terry Walters: Super flavorful, super healing, super strengthening and the greens in particular. Green is the one color that’s the most healing. So, heart healthy cleansing for the liver, really a super food and probably if I were to pick one food that we all needed more of, it would be dark leafy greens. Host: Fantastic, so what have you got for us for today? Terry Walters: For dessert we made a ginger pear crisp which is much like any other crisp but for some reason when I make the ginger pear. First off, it makes a house smell amazing and people tried into it like I’ve done something completely different just because I’ve used pears and you know this time of year we’re always apple picking. Host: Yeah. Terry Walters: But the pears are great too and there are so many varieties and so this is a terrific easy dish and really I would have made it as a dessert here today, but my kids will eat this for breakfast I send it with lunches. It’s really so simple and delicious, and then we also have some spice maple nuts which are great for gift giving around the holidays. They are great just to have around. They are just really tasty, not too sweet because we want to bring sweet in nutritionally so we don’t crave it non-nutritionally. Host: Which is just a hint of sweet and you really get all the other flavors at the same time. Terry Walters: Exactly, the cinnamon. Host: Yeah, which is great. Now, that looks like it shouldn’t be good for you. Terry Walters: Well, I was done, my work is done. You know, real food should nourish all of our senses. It should look delicious. There’s no point in eating if when you don’t like. Two, it doesn’t look fabulous. Food should nourish us, it should connect us to each other and it should be delicious. Otherwise, move on the next thing. You want to give it a try? Host: I do and give that a try. Terry Walters: Let’s see what we can do for you. This is the mother and me that makes me have to really pile it on for you. Host: That was great. So, what’s in the topping? Terry Walters: The topping is just some slice almonds, some oats, and a little bit of almond extracts mixed with Canola oil and maple syrup. Real easy, do you like it? Host: I like that. Terry Walters: Yeah. Host: That’s really good. Terry Walters: And I know that’s going to be a hard sale. Host: With some of the other flavors going on in here? Terry Walters: Well, the ginger really adds a nice twist and it makes it popped and it’s someone expected. Host: Yeah. Terry Walters: So, it’s such a nice thing to do and you know at this time of year you go to the Farmers market you can add some apples to this. My favorite this time of year are the fig, so you can slice some figs in half and throw that in and when you open up a crisp and there’s that nice ripe pink fig in there. It’s an added little tree. So you know, all

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