Eating Clean & Living Well with Author Terry Walters

Written by Matt Frazier

Towards the end of today’s interview with Terry Walters, she says,

“Eating clean is not a diet, it’s about having the knowledge to make good choices.”

That’s exactly what I love so much about Terry, and why I’m so excited to share her new cookbook Eat Clean Live Well with you today. She doesn’t worry about labels (although all the recipes are vegan and gluten free), but instead is focused on understanding the importance of healthy, sustainable, seasonal foods, and sharing that knowledge with the world. In today’s episode, we have a great discussion on clean foods and how to help children understand the importance of healthy eating. We also dive into some of the unique ingredients she loves cooking with most.

As mentioned in the episode, Terry was generous enough to share her Stuffed Butternut Squash recipe with us below (perfect for Thanksgiving!), and provide a copy of her new book for one lucky listener. Just leave a comment below, and we’ll announce the winner in a future episode. One entry for leaving a comment, and a bonus entry if you leave No Meat Athlete Radio a review on iTunes and let us know below.

Here’s what we talk about in this episode:

  • Why Terry thought it was important to write a book about clean food
  • Teaching your kids to eat healthy
  • Everything you need to know about the clean ingredients Terry likes best
  • The truth about soy (and why it should be fermented)

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Links from the Show:

 

Stuffed Butternut Squash with Tempeh

Stuffed Butternut Squash with Tempeh

I USUALLY LOOK FOR BUTTERNUT SQUASH with a long neck and a small bulb so that I get the most squash and the least amount of seeds. For this recipe, I want the opposite—a larger cavity for filling and just a little squash to add to my stuffing.

  • 1⁄4 cup uncooked wild rice
  • 1⁄4 cup uncooked brown basmati rice
  • 11⁄2 cups water or vegetable stock
  • Pinch of sea salt
  • 1 large butternut squash
  • 2 tablespoons plus 1⁄2 teaspoon extra virgin olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 celery stalk, finely chopped
  • 8 ounces tempeh
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Seeds from 1⁄2 pomegranate

Preheat oven to 425°F. Line 2 baking sheets with parchment paper.

Place wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 45 minutes). Remove from heat and set aside.

Cut squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub larger piece with 1⁄2 teaspoon olive oil. Place flesh-side down on prepared baking sheet. Peel other piece and cut into 1⁄2-inch cubes. Place cubes in bowl, toss with 1 tablespoon olive oil and spread in single layer on second baking sheet. Roast both 35 minutes or until tender. Remove from oven and set aside.

In cast iron skillet over medium heat, sauté shallots and garlic in remaining 1 tablespoon olive oil until soft (about 2 minutes). Add celery and sauté 2 minutes longer. Crumble tempeh and add to pan. In bowl, combine lemon juice and maple syrup and pour over tempeh. Fold to combine and continue sautéing to heat through.

Fluff grain and add to tempeh mixture. Fold in pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus shell. Fill squash with stuffing allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions and serve.

SERVES 4

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