Happy Herbivore Blog

June 1, 2012

The Starch Solution Tweet Chat & A Giveaway!

On Monday, I'll be doing a live tweet chat with John McDougall, MD! We'll be talking about his book The Starch Solution and covering a few different topics. If you'd like to join in the discussion, it will be on Monday, June 4th, from 12-1 PM PT . You can use TweetChat.com and enter the hashtag #starchsolution to follow the entire conversation.

A few of the topics up for discussion will be: · The benefits of starch and why it should make up the bulk of our diet. · Five major poisons found in animal protein · When friends ask: where do you get your protein? · When friends ask: where do you get your calcium? · Salt and sugar: the scapegoats of the Western diet

Dr. McDougall was nice enough to offer to share a preview recipe from his new book with you Herbies! His team also graciously offered to give away THREE copies of the book! This recipe is perfect for summer, it's so colorful and full of fresh vegetables.

Summer Tomato Panzanella

My daughter, Heather, returned home from a trip craving a bread salad she’d enjoyed while away. She created this one, which is best when it’s made with vine-ripened tomatoes from the garden or farmers’ market.

Prep: 20 minutes | rest: 15 minutes • serves 4 Ingredients 1 loaf fat-free French or Italian-style bread, crusts on, cut into 1" cubes 1 cucumber, cut into 1⁄2" cubes 1 green bell pepper, seeded and cut into 1⁄2" cubes 3 ripe tomatoes, cut into 1⁄2" cubes 1⁄2 cup chopped fresh basil 1⁄4 cup kalamata olives, pitted and cut into quarters 1 cup Fat-Free Balsamic Vinaigrette or bottled vinaigrette 3 cloves garlic, crushed or minced 2 tablespoons hot water 2 tablespoons vegetable broth 2 teaspoons balsamic vinegar Directions: 1.Preheat the oven to 300°F. 2.Spread out the bread cubes on a baking sheet and bake for 15 minutes to dry. Let cool on the sheet. 3. Put the cucumber, bell pepper, tomatoes, basil, and olives in a large bowl. 4.In a small bowl, whisk together the Fat-Free Balsamic Vinaigrette,garlic, water, vegetable broth, and vinegar. 5. About 15 minutes before serving, add the toasted bread cubes to thevegetable mixture and mix to distribute the ingredients evenly. Add the dressing and toss again. Let the salad stand for 15 minutes before serving to allow the bread cubes to soak up some of the dressing. To enter to win a copy of The Starch Solution , leave a comment telling us what your favorite starch is! We'll choose three winners after the live chat on Monday. I'm a fan of brown rice- so versatile! (Bonus- if you subscribe to our newsletter, you'll get a recipe from Dr. McDougall that uses brown rice in a veggie burger!)

This giveaway is now closed. The winner's will be announced soon.