Show 219, April 15, 2017: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)

Dave Peters of Veggie Fries“Our story is probably your story; a family searching for healthy and delicious food for our three daughters. We achieved the best of both worlds in some of America’s most iconic foods. Our whole family loves French fries and tater tots, so we made them healthier; blending in our favorite vegetables to make a tasty nutritious treat. We experimented with over 300 recipes to create perfect fries and tots –extra crispy on the outside, fluffy and tender on the inside using a delicious blend of vegetables, legumes, and potatoes. We hope your family loves them as much as we do.” Dave Peters, Founder, Veggie Fries / Farmwise

Veggie Fries are genuinely tasty frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat.

Each batch of Veggie Fries provides a crispy texture on the outside, fluffy and tender on the inside. Every variety has at least 27% of non-potato vegetables and legumes, containing 9 vegetable servings and a substantial amount of vegetable nutrition in every14 oz. bag.

We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

 

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Show 117, April 11, 2015: Karen Page – The Vegetarian Flavor Bible Continues…

Karen Page and Andrew DornenburgAfter losing members of her family to cancer, the author – an established culinary professional – was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. A lifelong omnivore who grew up eating meat “two and often three times a day,” Page was motivated by nutrition studies to experiment with vegetarianism. She eventually eliminated meat from her diet, losing digestive aches and pains and more than twenty pounds in the process, while gaining new vitality and even joy – and she pours here newfound passion into this book.

Page shares what she’s learned about making dishes with the most healthful, nutrient-dense ingredients available (vegetables, fruits, legumes, grains, nuts, and seeds) taste so delicious that their meatlessness is entirely beside the point.

At the heart of The Vegetarian Flavor Bible are the A-to-Z listings of hundreds of ingredients (from acai to zucchini blossoms), and the herbs, spices, and other seasonings that best enhance their flavor. Searching by ethnic cuisine or flavor or season, the reader will find endless inspiration for harmonious combinations.

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