Carol Alt

Is the Veggie Side Dish a Star?

By Carol Alt / Post / July 10, 2017

I know I keep referencing back to when I first wrote Eating in the Raw, but the change has come so slowly in our diets and in our understanding of nutrition that we almost don’t know it’s happened. In 2004 doctors used to argue with me that nutrition played no role in health. It dumbfounded me! At that time, meat was a staple in our meals at least for one meal every day.

But today it’s wholly different! It’s a whole new world when it comes to diet. People are understanding that health is directly related to diet. I don’t know how many times I had to say that food is the most powerful drug you’ll ever put into your body, but it’s finally paying off!

Today, the statistics say that 22 million adults eat veggies for a mostly vegetarian or vegan diet in the United States, a huge change from “back in the day!” Farmers markets grew as well, from 3,706 in 2004 to 8,669 in 2016. There’s even a floating barge in the Bronx, NY that’s been converted to grow vegetables! Face it, veggies are no longer the sad side dish. They’ve come full circle to become the main dish again, or as they said on CBS This Morning, “the sad veggie side-dish has become the star!”

If you’ve read anything about the China study (here’s the link to my August 2016 blog discussing it), which in a nutshell says animal proteins actually kick in to help cancer cells proliferate, you’d realize how smart it would be to switch over to a mostly vegetable diet. That doesn’t mean you have to completely give up meat or fish- I personally haven’t given them up entirely, as I feel tired and lethargic without small portions- but it’s much better if your meat or fish stays around 5-10% of your diet.

In any case, as I wrote in my last blog: in the summertime it’s better to look for foods that have a lot of water in them. Because we don’t drink enough plain, clean, clear water, we need to find sources of it. Water will help us from dehydrating or stroking out in the heat of summer. Veggies can be a big help in bringing water to the body, thereby boosting our health.

Here’s a recipe from my book Easy Sexy Raw to help kick-start the raw revolution!

Celeriac Carpaccio

You’ll need:

  • 1 small celeriac (about 3/4lbs), peeled
  • 2 tbsp cold-pressed extra virgin olive oil (and extra for drizzling)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt (and extra for sprinkling)
  • 3 tbsp finely chopped raw macadamia nuts
  • 3/4 oz Parmigiano Reggiano cheese, shaved
  • coarse-ground black pepper to taste
  • Using the thinnest setting on a mandolin, slice the celeriac into rounds. Place in a bowl and toss with the olive oil and lemon juice. Add salt and toss more. Let marinate for 20-30 minutes.

    Divide the celeriac among small plates and drizzle with oil. Sprinkle with nuts, cheese, plenty of pepper, and serve.

    Serves 4-6

    My three books, Eating in the Raw, The Raw50, and Easy Sexy Raw (request them at your library) have plenty of vegetable recipes that you won’t even know are vegetables.

    Trust me, veggies are awesome!

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    Edited by Jake Layton

    Carol Alt

    Learn more about Carol here.

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