Gwennie on the Go and DOPO La Spiaggia in East Hampton NY present:
We took a few moments to unwind. Closing our eyes and focusing on our breath, we listened to our mind’s chatter and then put it aside. We reminded ourselves that it was time to slow down and relax as the dark blanket of night began to cover us.
It was an amazing four courses, starting with Caponata – Eggplant, zucchini, tomatoes, celery root, raisins and pine nut, homemade tofu and micro greens. The chef then showed us how to make our own tofu from soy beans. It was followed by Gnocchi all Romana Vegana, and I think this was my favorite – Semolina gnocchi, baked with dairy free mozzarella and parmesan, chives infused with organic extra virgin olive oil. It was creamy and so flavorful! The soup was also my favorite, Fagioli al Fiasco – Cannellini and borlotti soup, thyme, rosemary and roasted garlic gremolata. What was so amazing (yes, I’m using that word again) was the smoked flavor of the beans, and when I asked the chef how he did that, he responded, “I used wood chips in the fire.” Yes, it was amazing. Linguini al Pesto di Piselli to follow, and a fake banana for dessert.
In between servings and the tofu demonstration, I talked a little about macronutrients. Yes, protein is the second largest component of our body, but we want to stay within the “Goldilocks” limit of protein consumption: not to little, but not too much. Why plant-based? It offers all of our daily protein needs, including the nine essential amino acids, eating a variety of plant-based foods. It’s also filled with fiber, monounsaturated fats, vitamins, minerals, phytochemicals, carotenoids, which are easily digested and used to nourish our body. Fiber, which is the largest missing nutrient in the American diet, bonds with metals and cholesterol in our digestive system, so that they can be excreted.
I didn’t have to tell you that. I’m sure just the description of the food we ate had your mouth watering. Consuming plant-based foods is the way to go, starting now. See you at the next, Beyond Twigs, Sticks and Berries in March?