If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons
Sheryl Crow, Chuck White
Format: PDF / Kindle (mobi) / ePub
Rock star. Activist. Mother of two. How does Sheryl Crow have time to keep so healthy and fit? Sheryl knows how to eat right and deliciously thanks to personal chef Chuck White, affectionately known as “Chef Chuck.” The duo met while Sheryl was battling breast cancer, which for her, was a wake-up call to eat better. Since then, Chuck has taught Sheryl how to do just that by cooking foods that are seasonal, locally grown, and vitamin-rich to keep her on top of her game and always ready to perform. This wholesome approach to every dish has been successfully integrated into all aspects of Sheryl’s busy life—from dinner parties, to touring, to settling in at home near Nashville, TN with her two sons, Wyatt and Levi. Now Sheryl and Chuck want to bring their nutritious, delicious creations from her kitchen into yours.
Rock-and-roll flavored throughout, If It Makes You Healthy will have a full menu of approximately 125 recipes grouped seasonally, which reflects Sheryl’s busy schedule: Summer months offer tomatoes and corn, and summer also puts Sheryl on the road. Fall and winter brings apples and winter squash, when Sheryl is at home and in the studio. From the big entertaining menus that are prepared for her crew while touring (Mojito braised pork) to small home-cooked meals for Sheryl and her children (basil and apple marinated chicken)—all lushly photographed by Victoria Pearson—this book will be filled with easy and flavorful recipes anyone can make. Along the way, Sheryl opens up about touring and home life with stories about her childhood, her early years as a backup singer, and her eventual stardom.
vitamins. He visits both the farmers’ market and supermarket and picks out what is freshest or in season. He selects produce with the brightest purples or oranges and whatever is highest in nutrients, and builds a meal around it. All this for someone who never realized that potatoes and cauliflower came in colors other than white! Chuck’s dishes incorporate spices that have cancer-fighting properties, such as cinnamon and cumin. There is much to know about spices that can be beneficial to
dressing over the salad and fold until the salad is evenly mixed and dressed. Serve immediately or let the salad marinate for an hour or so. The salad can be covered and refrigerated for up to 4 days. Champagne Vinaigrette CHUCK: In a classic vinaigrette, the ratio of vinegar to oil is 1:3, and this is no exception. I have added Dijon mustard to boost the flavor depth and help emulsify the dressing. I use this with the Mixed Lettuces with Anjou Pears, Toasted Walnuts, Blue Cheese, and Pickled
Cornbread Muffins Vegan Chocolate-Mint Brownies Vegan Reuben Vegan Thousand Island Dressing Vegenaise Vegetable Panini (Roasted Summer Vegetable), with Goat Cheese vegetables, seasonal chart for Vegetables (Summer), Bruschetta with Tofu Spread and Vegetarian (Mostly) Lasagna Veggie Caponata Soup vinaigrettes Champagne Vinaigrette Cumin-Lime Vinaigrette vinegar, balsamic Baby Spinach Salad with White Balsamic–Tarragon Dressing Balsamic Reduction White Balsamic–Tarragon Dressing
lunches when I was a kid and my mom made tomato soup and grilled cheese sandwiches. You may not be familiar with pimento cheese sandwiches—I think pimento cheese is a Southern thing—but I make it with three kinds of cheeses from all parts of the country, so it’s immediately universal. I serve the sandwiches with a fancy little soup shooter dressed up with truffle oil to make it a party. Plastic or glass shot glasses are sold in party supply stores. And speaking of parties, this is not an everyday
and up to 1 week. Stir well before serving. To make the sandwiches: Lightly butter each slice of bread. Spread the pimento cheese on 4 slices of the bread and top with the remaining 4 slices. In a large, nonstick skillet set over medium-high heat, grill the sandwiches until nicely browned on each side, 2 to 3 minutes on each side. As they cook, press gently on the sandwiches with a metal spatula. To serve, cut the crusts off the bread and cut each sandwich into 4 triangles. Ladle the soup into 2-