Terry Walters to talk about “clean” foods at Métier, downtown farmers market

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Fried Brown Rice and Cashews with Hot Sesame Oil from “Eat Clean Live Well” by Terry Walters. Photo by Julie Bidwell.

ECLW_FrontCover_080414-428x480Sprouted foods, fermented foods, local foods. Terry Walters wants you to eat them all.

The Connecticut-based author, educator and activist has written two bestselling books based on her “clean food” philosophy of health- and Earth-conscious eating, and her new book “Eat Clean Live Well” (Sterling Epicure, $30) features another 175 recipes to help you along your wellness journey.

Some of them — like her “immune-boosting tonic” that calls for fresh turmeric, horseradish, ginger and astragalus roots — will appeal to a hardcore gardening and cooking crowd, but others, such as a golden beet and blackberry salad or a baked macaroni and cheese with peas and chard, will remind you that healthy eating can be tasty, too.

In addition to the recipes, readers will find Walters’ advice on starting and maintaining vegetable gardens and her guidance on doing a proper, nontoxic spring cleaning of your house and kitchen.

Walters has two appearances in Austin scheduled for this week: The first is from 5 to 7 p.m. Thursday at Métier Cook’s Supply, 1805 S. First St., where she will chat with fans and sign copies of the book; she will also be at the SFC Farmers’ Market downtown from 9 a.m. to 1 p.m. on Saturday for a book signing.

Fried Brown Rice and Cashews with Hot Sesame Oil from “Eat Clean Live Well” by Terry Walters.  Photo by Julie Bidwell.

Fried Brown Rice and Cashews with Hot Sesame Oil from “Eat Clean Live Well” by Terry Walters. Photo by Julie Bidwell.

Fried Brown Rice and Cashews with Hot Sesame Oil

If you’re not a fan of reheating leftovers, try to find a way to “upcycle” them, as in this fried brown rice dish that is actually better when you use day-old rice as opposed to freshly cooked. Feel free to use whatever produce you have growing in your garden or what looks fresh at the market.

1/2 cup carrot rounds (1/8-inch thick)
1/2 cup sliced snow peas (cut crosswise on an angle into 1/4-inch strips)
1/2 cup chopped scallions
1 shallot, minced
1-inch piece ginger, peeled and cut into thin strips
2 Tbsp. mirin
2 Tbsp. tamari
1 Tbsp. virgin coconut oil
2 cups refrigerated cooked short-grain brown rice
2 tsp. toasted sesame oil
1/2 tsp. hot pepper sesame oil
4–5 dashes ume plum vinegar
1/2 cup chopped toasted cashews
2 Tbsp. chopped fresh cilantro

Prepare all vegetables, shallot and ginger and place on plate so they’re ready to go. Add mirin and tamari to lineup.

Place wok or large cast iron skillet over high heat until water drizzled on surface sizzles and evaporates. Add coconut oil and tilt wok or skillet to coat cooking surface. Add shallot and ginger and stir-fry for 15 seconds. Continue stirring and add carrots. Fry until bright orange, about 30 seconds. Add snow peas, scallions and mirin. Add rice to vegetables and mash it with the back of your spatula or wooden spoon to break up any chunks. Fold to combine ingredients and heat through.

Push ingredients to edges of pan and add tamari to center. Push rice back into center to combine. Stir to evenly incorporate all ingredients and remove from heat. Drizzle with both sesame oils and ume plum vinegar. Fold in cashews, top with cilantro and serve. Serves six.

— From “Eat Clean Live Well” by Terry Walters (Sterling Epicure, $30)


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