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The De-Fatting of Paula Deen

De-fatting the recipes of Paula Deen

I am constantly looking for a source of inspiration, but who would have ever thought it would have come from Paula Deen?  Her grossly unhealthy, fat-laden recipes have raised the hair on my neck more than once over the years, so it was no surprise when I heard months ago about her diabetes. However, today when I started reading the supposed "lightened" versions of her recipes, it really rubbed me the wrong way. She has a captive audience - she could do so much good if she wanted to.  Her statement about "moderation" simply doesn't cut it, at least, not with me!  Yes, we need to be moderate, but we also need to be informed and willing to make choices.

As a result, I have personally created and taken on "The Paula Challenge". I will try to de-fat at least one of her recipes every day - they will also be plant strong and gluten-free . . . can I do it?!  We will see! Who wants to join me?

First on the list - Almond Broccoli Salad

Her Recipe

 6 cup small broccoli florets

1/2 cup chopped celery

1/2 cup raisins

10 slices bacon, cooked and crumbled

3   green onions, sliced

2/3 cup mayonnaise

1/4 cup honey

1 tablespoon fresh lemon juice

1   (3.75-ounce) package honey roasted sliced almonds

 

MY Recipe

One bunch of broccoli, cut into bite-size pieces

1/2 bunch Italian parsley, finely chopped, including stems

5 green onions, sliced

1/2 c celery, finely chopped

1/2 c sliced almonds, raw

1/2 c mixed berries and raisins (Trader Joe's)

Not quite a raw recipe - I prefer broccoli slightly steamed.  The color becomes so vibrant and that "rough" texture softens a bit.  I also peel the stems, then thinly slice them - SO good!  Toss all ingredients together and store until ready to eat, covered in the fridge.  DO NOT DRESS THE SALAD UNTIL YOU ARE READY TO EAT!

Low Fat Golden Goddess Dressing

¼ c flax seed oil

¼ c water

1/3 c lemon juice

2 T balsamic vinegar

1/2 c nutritional yeast

1T c tamari

2 t dijon mustard

1 t turmeric

2 T miso

1 T dulse flakes (optional)

pinch cayenne

½ t sea salt

few grinds black pepper

1 clove garlic, pureed

I cut the amount of flax oil in half from what I normally use and it is still DEEElicious! Whisk it altogether and dress your salad before eating. For an emulsified dressing, put all ingredients into a blender and blend until smooth and creamy. Either way is yummy!

Eat your heart out, Paula Deen . . . not to mention all your other organs!

Santé, To Your Health!

Sue Ansari RN

Raw Food Chef and Food for Life Instructor 

www.santetoyourhealth.org

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

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