Propeller Sustainability Series: FOOD, Part 3 — Mar 22nd 2008

By Alexia Prichard

Let's face it, for most of us trying to change our eating habits is really tough. If you're like me, you cave to the crave, which in my case means beer and chicken skin. "Healthy food," by comparison, seems bland and frightening. Still, if you're overweight, getting in shape and losing those extra pounds is a matter of health, not of choice.

One way I address the problem of "bland and frightening" is to choose a cookbook that sounds cool and just go all the way through it. I don't allow myself the luxury of choosing between different cookbook recipes to fit my mood or I'll never get off my butt and into the kitchen. A lot of healthy-recipe cookbooks these days are written by chefs who are keenly focused on taste because that's the only way many of us are going to learn to eat things like tempeh and tofu on a regular basis.

In this video we meet one such chef: Ann Gentry, Executive Chef of Los Angeles fixture REAL FOOD DAILY, a vegan restaurant that makes healthy yummy...


Propeller Sustainability Series: FOOD, Part 3 from Alexia Prichard on Vimeo.

A great place to start your healthy eating adventure is with either of Mollie Katzen's first cookbooks: THE MOOSEWOOD COOKBOOK, and THE ENCHANTED BROCCOLI FOREST. Also check out her "Recipes" section!

For the more advanced, there are some wonderful books from Bloodroot, a mostly vegan restaurant that separates the recipes into seasons.

Lastly, for those days when you just can't look at another can of black beans, check out Happy Cow Vegetarian Guide for a list of restaurants and healthy-food stores.

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