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PW: What's the easiest way to be a part-time plant eater?
JM: Once a week, make a dish with a plant as the centerpiece, like sweet-potato-and-black-bean tacos, red curry and vegetables or lentils and rice with baba ghanoush. Plain kale is never going to be exciting--but a big bowl of it with avocado, tahini sauce, tomatoes, cucumbers and pumpkin seeds is awesome. Shown here: The Bristol's One Part Plant dish with beets, granola and miso.
PW: We’re protein addicts: meat, chicken, fish. Can we get protein from plants?
JM: There’s protein in greens, nuts, seeds and grains. Remember that some of the strongest animals in nature are plant-eaters. I dare you to tell a gorilla he needs more protein. Shown here: Trenchermen's One Part Plant crudite of smoked hummus with radish, chestnut and carrot.
PW: Tell us about the Clean 15 and the Dirty Dozen.
JM: They?re handy shopping tools that the Environmental Working Group put together to tell you which fruits and veggies have the least pesticides and which have the most. I use them every time I go shopping. For instance, apples are in the Dirty Dozen, so I try to buy those organic. Avocados are a Clean 15, so I'll buy conventional ones. Shown here: Lula Cafe's One Part Plant dish of spaghetti squash with chickpeas and herbs.
PW: What’s the future of One Part Plant?
JM: Planticize the world! I've got my eye on Charleston, Austin and Louisville next--all big foodie cities with great restaurants and innovative chefs. Shown here: David Burke's Primehouse's One Part Plant cassoulet of flageolets, seared zucchini, arugula, braised fennel and toasted-pine-nut vinaigrette.
One Part Plant is Jessica Murnane's guide to "clean and happy" food. Photo by Dan Jividen.
Murnane shares food-shopping tips, recipes and more on the site, which she hopes will be utilized by both plant-based devotees (no meat, eggs or dairy) and those looking for less stringent ways to incorporate veggies into their diets.
Recently certified in plant-based nutrition, Murnane has also convinced chefs at some of the city?s best restaurants--think Sable, Trenchermen and Nightwood, among others--to create healthy One Part Plant-inspired dishes to add to their menus. We asked her: What?s so great about going green?
PW: How did plant-based eating shift your perspective?
JM: Good food has changed my life, from my brain to my booty. I used to think about food as something that made me fat or skinny, but now I think of it as medicine: It?s my antidepressant, my antibiotic and my painkiller.
PW: What?s a One Part Plant restaurant dish that even carnivores will want to order?
JM: The cassoulet at David Burke's Primehouse. It?s hearty, filling and so colorful. It feels extra special because a steak-focused restaurant was open to creating something that?s so different for them. [Read more]
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