Show 242, September 30, 2017: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and drew from her grandfather’s Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”).

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is fully documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Part Indian cookbook, diet guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and healthy without sacrificing their rich South Asian flavors. To demystify an “exotic” cuisine, Thomas provides step-by-step instructions with ingredient substitutions (all ghee-free!), shortcuts, and secret techniques that will make New Indian easy, everyday fare. Beautifully photographed with menu plans, kitchen wisdom, and scientific commentary, Deepa’s Secrets includes East-to-West recipes.

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

Proceeds of the book sales benefit the American non-profit, FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

We’ll meet Deepa.

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Show 198, November 19, 2016: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Bacon Blue Burger at Simmzy'sGrass-fed beef is of the moment right now. There is even a better burger concept promoting their grass-fed beef. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked? Are there possible health benefits backed-up by science?

All beef cattle start on a diet of grass. At a certain point in their maturity some are finished on corn while other continue on grass. There is a difference in flavor and marbling.

Our incredibly knowledgeable Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us with differing (and informed) points-of-view.

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Show 141, October 10, 2015: Chef Andrew Gruel, Mussels and National Seafood Month

Andrew GruelIt’s National Seafood Month and as our Co-Host, Chef Andrew Gruel points out there is a massive deficit of seafood in the American diet. For example Americans, on average, only consume 16 pounds of seafood a year. Compare that to Japan where the average consumption per person is 170 pounds per year. “The SoCal Restaurant Show” encourages all of our listeners to enjoy more seafood as a part of their regular diet. It’s both tasty and healthy…

Mussels seem to be the forgotten and underappreciated mollusk in the United States. They are incredibly popular in Europe. The meat is a bit tougher than an oyster or clam but it’s still delicious with a mildly sweet flavor.

Mussels are an ancient food of early man going back over 20,000 years.

The “SoCal Restaurtant Show” was recently on Prince Edward Island in Canada. We enjoyed mussels there simply steamed in white wine, craft beer, and with tomatoes. The broth is equally delicious, too.

Our resident seafood authority, Chef Andrew Gruel, will spread the joy of mussels. They are really good eating. There is life beyond oysters !

 

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