Dr. Ryerson: Mark, Can you provide any tips for us wishing
to stay healthy during the summer BBQ season?
Summertime Grillin' with Veggies...MMmmm Good!
Nothing beats the flavor that grilling
adds to dishes. You will be amazed how simple this is. It
contributes a wonderful smoky flavor. Consider grilling tempeh
and tofu cutlets, as well as many vegetables such as portabella
mushrooms, corn on the cob, onions, baby bok choy, peppers,
zucchini, eggplant or your favorites. Grilled vegetables are
amazing to have on hand for last minute sandwiches and salads.
Getting Started
1. Preheat a grill.
2. Place items to be grilled in a marinade.(see
below for sample recipe) Marinate from a few minutes up
to overnight. The longer an item stays in the marinade,
the more of the flavor it will absorb. Be careful not to
over marinate.
3. Place on grill and baste with a basting
sauce. (This can be as simple as olive oil with a little
salt and pepper). Brush occasionally and grill until char
marks appear and the item is heated thoroughly, flipping
periodically. If using a gas grill, avoid placing items
over a direct flame.
Try grilling a portabella mushroom, or a marinated tempeh
or tofu cutlet with all the fixing’s. There are also several
good products on the market like Garden burgers or Boca burgers
that simulate the taste and texture of animal products. Use
traditional condiments or try with a delicious pesto (page
57 of the7
Minute Chef e-book) or roasted garlic aioli (page 7 of
the 7 Minute Chef e-book). With all the fixings, you can’t
tell the difference. Actually, you can because this is a
whole lot better for you!
Please check out 7
Minute Chef to learn more about the healing qualities
of foods as well as the simple tools you need to prepare your
own delicious and healthful meals.
Do you have any healthy BBQ recipes you can share?
BBQ Tempeh Kebobs 30 min prep / 15 min cooking / 6-8 kebobs6-8 kebob skewers
8 ounce Tempeh, _” cubes
1 medium Bell pepper, 1" chop
1/2 medium Red onion, quartered
6-8 medium Cherry tomatoes
1 large Portabello mushroom, 1" cubes
BBQ Sauce
1/4 C Barley malt syrup
1/4 C Natural Catsup
2 Tbl Safflower oil
2 tsp Apple cider vinegar, raw
2 tsp Vegetarian Worcestershire sauce
1 tsp Stone ground mustard
1/2 tsp Chili powder
1/2 tsp Paprika
1/4 tsp Liquid smoke (optional)
Pinch Cayenne pepper, or to taste
Loving Preparation
1. Combine BBQ sauce ingredients in a
medium size bowl and whisk well. Place tempeh and vegetables
in the bowl, mix well and allow to marinate for 20 minutes,
stirring occasionally.
2. Decoratively arrange tempeh and vegetables
on skewers, finishing each with a cherry tomato. Grill until
char marks appear and tempeh and vegetables are cooked through,
approximately 15 minutes. Baste with BBQ sauce as grilling
and top with remaining BBQ sauce before serving.
MAPLE BALSAMIC MARINADE
5 minutes / approx 3/4 cup
1/2 cup filtered water
3 Tbl soy sauce - shoyu or tamari
2 Tbl olive oil or coconut oil
1 Tbl maple syrup or agave nectar
2 tsp balsamic vinegar or red wine vinegar
1 tsp garlic or ginger, minced
pinch cayenne pepper loving preparation
1. Place all ingredients in a medium size bowl and whisk well
About The Author
Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurants
and a recipient of a 2006 Platinum carrot award given by the
Aspen Center of Integral Health to ‘Americas Top Healthy Gourmet
Chefs’. He is a recognized authority in the field of healthy
cuisine. Mark is the coauthor of Vegan World Fusion Cuisine,
winner of 8 national awards. His latest e-book, 7 MINUTE CHEF
Volume 1 available at www.7minutechef.com shows us how simple
it is to create delicious , life giving cuisine.
Pure Q10®
Digestive Defense
Dr. Chad Larson
Summertime Grillin' with Veggies...MMmmm Good!
