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EATING OUT MCDOUGALL STYLE
Gary Chu's Steamed Broccoli & Shitake Mushrooms BY DOROTHY P. GREET
October 6, 2015
Chu's Steamed Fresh Vegetables in Garlic Sauce BY DOROTHY P. GREET
Chu's Corn Soup BY DOROTHY P. GREET
*Call ahead.
*Speak with the chef.
*Request a meal with no animal products and no added oil.
*Specify whole grains, beans, fruit and plentiful vegetables.
*Ask for minimum salt and maximum flavor.
*Now expect a delicious and satisfying whole food plant-based meal to remember.
That's how Mary MCDOUGALL planned our MCDOUGALL PROGRAM lunch at Gary Chu's Chinese Restaurant in downtown Santa Rosa, California. Her experience in California and mine back home in Delaware are reminders that many chefs welcome the challenge of preparing a wholesome satisfying meal that avoids all meat and dairy foods. Sometimes the absence of oil stumps the chef, but let them know that vegetable broth or any other liquid adds flavor without artery-clogging calories.
At Chu's we enjoyed a variety of tasty dishes from Mu Shu Vegetables with Plum Sauce to Steamed Vegetables & Chow Fun (flat rice noodles). But the one I am making in my own kitchen today is CHU'S CORN SOUP--only 2 ingredients (1 lb frozen or fresh corn/1 cup veg broth) and takes 5 minutes to make (place thawed or fresh corn in processor with broth and spin until smooth). Heat, season and garnish to taste. Enjoy a fresh made bowl of Chu's Corn Soup!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
