Easy Grilled Polenta Recipe | Interview and Cooking with Erica Nedley

Erica Nedley has been a vegan cook since 1986. After graduating with a degree in physical therapy from Loma Linda University, she traveled nationally and internationally with her husband, Neil Nedley M.D., to his numerous speaking engagements. Dr. Nedley, an internal medicine specialist, shared in-depth information on health, nutrition, and mental performance with a variety of audiences, and Erica offered cooking classes based on the scientific data revealed in Dr. Nedley’s research.

Erica continued to hone her cooking skills while raising four boys in Ardmore, Oklahoma. As they would say goodnight, they would ask about the next day's breakfast menu and request favorites. As a result, the "Brighten Up Breakfast" cook book evolved and it became a reality a few years later. A mix of classic and contemporary, beautifully photographed, it contains more than 100 mouth-watering easy, kid-friendly and vegan recipes, over half of them gluten free.
Erica has a passion for cooking with fresh, wholesome ingredients, and sharing it with others. Her vision for this cookbook is that it will help many individuals and families move toward higher physical and mental performance through advanced nutrition.

You can order her book here:
https://www.amazon.com/dp/1938028023?ref=exp_chefaj_dp_vv_d

OMEGA-3 BLAST SMOOTHIE
Getting in your brain-boosting omega-3 fatty acids was never so delicious. Hidden inside this delectable blended breakfast are six superfoods rich in this important nutrient. The dark color of the carob disguises the spinach for those having trouble eating their greens! SERVES 2
2⁄3 cup 100% orange juice
2½ cups fresh spinach, loosely packed
1 small frozen banana, sliced
1 cup frozen blueberries
2 Tbs hempseeds
1 Tbs walnuts (2 walnut halves)
1 Tbs carob powder
½ Tbs ground flaxseed
ADD ingredients to a high-speed blender and blend.
Nutritional data per serving: Calories: 214; Total Fat: 7g; Saturated Fat: 1g;

CITRUSY OAT GROATS Groats are whole, minimally-processed oats that have not been steamed or rolled, so they retain more of their nutritional value. Groats require a longer cooking time than rolled oats, so they are the perfect choice for slow-cooking. SERVES 4

1 cup oat groats, uncooked*
3 cups water
¼ tsp salt
1 tsp fresh orange zest
1 Tbs sweetener of choice
¼ tsp ground coriander

Like oatmeal (rolled oat groats), whole oat groats are a low carb and high protein whole-grain food source. However, because the bran layer is left intact, it takes longer for digestive enzymes to break it down. Slower digestion means stable blood sugar levels, and a longer-lasting, steady flow of energy that is necessary to maintain mental focus.22

1 PLACE oat groats, water, and salt in slow cooker overnight at a low setting.
2 MIX in orange zest, honey, and coriander in the morning. 3 SERVE with orange slices and fresh mint.

Nutritional data per serving: Calories: 125; Total Fat: 3g; Saturated Fat: 1g; Carbohydrates: 31g; Fiber: 4g; Sugar: 5g; Protein: 7g; Sodium: 145mg

GRILLED POLENTA WITH VEGGIES & SAUSAGE
On many mornings I have used leftover polenta from dinner the night before and simply dressed it with margarine to enjoy as a side with breakfast. When you add sausage and peppers to polenta it becomes a full meal in itself! SERVES 6

POLENTA:
4 cups warm water
1 tsp salt
11⁄3 cup polenta cornmeal
SAUSAGE & PEPPER MIX:
2 Tbs water
½ Tbs chicken-style seasoning
1 cup sweet onion, coarsely chopped 1 cup green pepper, coarsely chopped 1 cup sweet red pepper, coarsely chopped 1 cup fresh asparagus spears, coarsely chopped 3 cloves garlic, minced
1 cup sliced Italian Sausage Links - *You may also use store-bought vegan sausage.
* ½ cup tomato sauce

1 COMBINE water, cornmeal, and salt in a heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly until thickened and bubbling. Be careful that the hot polenta does not spatter on you.
2 COVER, reduce heat, and simmer 20 minutes or until the grain is thoroughly cooked. Stir occasionally, watching that the bottom doesn’t burn.
3 GREASE a 8½x11 - inch glass dish. Spread the polenta about ½ inch thick, then cover with plastic wrap, smooth the top, and refrigerate to set, about 2 hours (or overnight).*
4 CUT polenta into 12 rectangles. Brush both sides lightly with oil, then grill on both sides until brown and crisp. 5 MIX water and seasoning in a saucepan and sauté the vegetables until tender crisp. Stir in sausage slices. 6 PLACE two pieces of polenta on each plate and top with sausage and vegetable mixture. Drizzle with tomato sauce. Serve immediately.
*For an impressive presentation, pour the hot polenta into a clean, greased soup can or bread tube. When set, slide it out and slice ½ inch thick to grill.

Nutritional data per serving: Calories: 185; Total Fat: 4g; Saturated Fat: 1g; Carbohydrates: 27g; Fiber: 4g; Sugar: 4g; Protein: 11g; Sodium: 675mg

Видео Easy Grilled Polenta Recipe | Interview and Cooking with Erica Nedley канала CHEF AJ