This week Josephine of Chic At Any Age is hosting Fashion Flash. This is the first time she is hosting and I am so thrilled she has joined us. Josephine has pitch perfect fashion advice for women over 40. She has that seemingly effortless European style for every situation. When I have an upcoming occasion, I click thru the archives at Chic At Any Agefor ideas and direction. I think what sets Josephine apart from other style experts is the range of her choices. She has options for both cold and hot weather, casual and dressy, affordable and upcale. In other words beautiful, real clothes for beautiful, real women.
Food reflects our personal culture– who we are and where we come from. When health issues like diabetes, obesity and heart disease require new food choices it is very difficult to eliminate all that is familiar and comforting– a key reason why most diets fail.
Bryant Terry, author of Afro-Vegan is deeply concerned about the rising tide of diet linked health issues in the Afro- American community. His book seeks to provide a healthier plant based menu that still reflects the African, Caribean and Southern culture. Rather than looking for low fat, low salt versions of traditional recipes, he drills deeper to develop a truely original approach to cooking and eating. Terry pulls out the flavors and textures of beloved foods like grits, greens and sweet potatoes to create dishes that are delicious, healthy and culturally satisfying.
The recipes in Afro Vegan burst with flavor. They combine tingly cayenne and Jalapeno peppers, fragrant spices like cardamom, cinnamon and ginger and diverse grains like farro, tiff and millet. They are new and unique yet with tastes and textures that are familar and comforting. His blackened okra kabob with red rice is a mouth watering summer grill. A corn broth made from fresh cobs is a gorgeous base for vegan and vegetarian soups. My current favorite recipe is a puddle of savory grits topped with slow-cooked greens. Traditional braised greens are a personal favorite but I know they are basically a salt and pork fat delivery system. Terry offers a meal of grits made with vegetable broth and cashew cream topped with greens spiked with garlic, ginger and cayenne . I have made it three times in two weeks. Yes, its that good.
The recipes are not technically complicated nor do they require expensive equipment and ingredients. However if you don’t have a fully stocked pantry and spice rack you will need to do a bit of shopping to gather the parts and pieces for the recipes. Once you have stocked up for a few dishes you will be ready for the rest.
Summer is the perfect time to expand your plant based recipe repertoire. The farmers markets are overflowing with local fruits and vegetables. Fill up a basket of greens, tomatoes and peppers and dive into Afro-Vegan by Bryant Terry.