How Does the Omnivore’s Diet Stack Up Next to a Vegetarian’s?

By on April 19, 2017

How Does the Omnivore’s Diet Stack Up Next to a Vegetarian’s?<>

Depends on who you ask. There’s no doubt that the most radiant skin prize goes to those who eat the most deeply colored veggies: the carrots, the kale, rest of the rainbow represented in the vegetable aisle.

But there is also a very good argument made on the behalf of animal protein. A pork loin wrapped in bacon is not only super nutritious in the B vitamin category, but also so full of good fat that helps cushion the brain – wahoo let’s hear it for brain health and all the other organs of the body who could benefit by a little cushion.

So, for my money, a diet that encourages a healthy mix – like this one with pureed carrots and cauliflower, sautéed kale with garlic, and a serving of bacon wrapped pork loin. Now that’s the ticket. It’s super gorgeous on the plate, honestly makes your mouth water, and baby, wait until you taste.
I want to live a long and healthy life, one that will permit me to jump off and on airplanes when I’m in my nineties like my idol, Julia Child did.

There is no Omnivore’s dilemma in my house. I say make your plate sing with vivid oranges and greens, then add a luscious golden brown piece of pork loin you slow cooked with garlic, mushrooms and brown sugar.

Now you’re cooking.

These three dishes can be cooked ahead, then held at room temperature until dinner time. Quickly reheat and plate. Yum.

Slow Cooked Pork Loin with Bacon, Mushrooms and Brown Sugar
1 3-pound or so pork loin
Sea salt, freshly milled black pepper, and brown sugar to taste
4 – 6 slices bacon
6 fresh mushrooms, stemmed
6 whole garlic cloves, smashed
Heat the slow cooker set on HIGH. Meanwhile, lay out the pork loin on the counter. Rub a mixture of salt, pepper and brown sugar over all.
Lay bacon slices onto the loin and wrap tight. Gently lay the loin in the slow cooker (or crock pot). Add mushrooms and garlic. Cover with a lid.
Cook on high 3-4 hours, then turn to low and leave it until dinnertime.
Carefully lift out to a cutting board. Let it stand 5 minutes or so. Slice and serve on a plate along with pureed carrots and cauliflower, as well as braised kale with garlic.
Transfer the pan juices to a gravy boat and pass it.

Pureed Carrots and Cauliflower

Peel carrots and cut cauliflower into florets, then arrange in a steamer and cook until tender, about 20 minutes.
Use an immersion blender to reduce the mixture to a fine puree. Season to taste with sea salt, pepper and butter. YUM!

Sautéed Kale with Garlic

1 large head of triple-washed kale (about 14 cups)
3 tablespoons extra virgin olive oil
6-8 garlic cloves, smashed
Sea salt and freshly milled black pepper to taste
¼ cup water
Use a large stew pot, and heat oil until it shimmers, then add garlic, salt and pepper and cook until garlic becomes aromatic, about 3 minutes. Add kale and stir fry, turning about 2 minutes. Then add water, cover and cook about 5 minutes more. That’s it. How easy was that.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”