It’s been a very busy and dramatic week, the highlight of which was a telephone call with Rip Esselstyn himself! Author of the New York Times bestseller The Engine 2 Diet, and certified hottie, Rip is paving the way for more and more Americans to realize the health benefits of a vegan diet. It seems that Rip is looking to build a bank of photographs of plant strong food taken by “real” people, so if you’ve got any cool shots submit them here. My photographic entries peaked Rip’s interest in what I was doing over here at Healthy Girl’s Kitchen and I look forward to talking with him more in the future about spreading the message.
My hectic weeks are bookended by Friday nights, when it is common for us to have friends or family over for dinner. It’s a spiritual thing, marking the end of the week and celebrating the beginning of a period of rest. Friday night dinner is really special–we set the table up real pretty, light candles, get to know the people in our community on a different level and, well, eat. Lots and lots of delicious food.
I start preparing for a Friday Night Dinner on Monday, at the latest–all week long, a little at a time, so there is no stressing about it. There’s something very exciting about sharing a plant strong meal with guests. I know that most people that I invite to our home don’t make a habit of eating this way and I enjoy the possibilities in that.
Here’s what was on our menu this week:
The Attias Family Baking Company Challah
Trader Joe’s unfiltered grape juice
Chaya’s Carrot Soup get the recipe here
Big green salad with hearts of palm, sliced almonds, craisins, carrots and cucumbers
Clean Start Sauteed Greens with Leeks and Garlic
Clean Start Acorn Squash with Quinoa, Apricot and Sage Stuffing
Big bowl of fresh strawberries, rice pilaf and grilled chicken breast for the kids, but interestingly, only one of 5 kids ate the chicken
Dessert–graciously provided by our guests–and not plant strong!
On a final note, gotta love the Wall Street Journal for givin’ some major love to the greens. Today’s article on the cover of their weekend section, along with 8 recipes for greens, explains why chefs around the country are beginning to have a love affair with these oft overlooked veggies.
Do you entertain in a plant strong way?
Do you feel like you need to serve animal protein to non-veg’n guests when they are in your home?
Do you have a go-to plant strong entertaining menu or do you like to experiment when you have guests over?
What’s your go-to veg’n cookbook for entertaining?