Robin Quivers talks about her Vegan ways for nymag.com
Saturday, April 5I sleep in later because I stay up late on Friday night. I juice every morning and use nutritional supplements. I get green juices from Liquiteria, an organic juice bar on 11th and Second. I sometimes give them my own recipe, and other times I use recipes from medical nutritionists — with beets, celery, apple juice, carrots, cabbage.
I juice most of the day. For lunch I’ll have another juice — usually of kale and romaine and apple and lemon, along with a green salad. I’ll add green peppers and cucumbers and mushrooms, sometimes tomatoes with a lot of baby greens. I don’t eat a lot of fruit, and I’m not a big fan of green beans, but I like green leafy vegetables like broccoli or asparagus.
Dinner will be grilled vegetables. Sometimes, I may be out to dinner and have a little pasta with vegetables or a risotto. I’ve gotten chefs to make me a risotto with olive oil instead of butter and cheese and then putting in some vegetables. I go to Per Se at least two, three, four times a year — I go out to Napa a lot, so I know them from the French laundry. They have a vegan tasting menu. You have to ask about it. Cru does an incredible job with a vegan tasting menu.
Sunday, April 6 I had the vegetable juice. Howard and I shared diet information years ago. We used to have the same diet for a long while, but I became a vegan in the summer. I have a Magic Bullet [blender] in my office, and I put in these nutritional powders containing wheat grass and alfalfa in my juices. [Other cast members] look at it and say, “I can’t imagine surviving on that or even wanting to.”
For lunch, pretty much the same — I had a fruit smoothie with berries and coconut water.
And I had grilled vegetables. I have a lot of people now coming up to me because I’ve changed drastically, saying, “What’s your secret?” When I tell them, they say, “Ugh, never mind.”
More here:
http://nymag.com/daily/food/2008/04/robin_quivers_of_the_howard_st_1.html
I juice most of the day. For lunch I’ll have another juice — usually of kale and romaine and apple and lemon, along with a green salad. I’ll add green peppers and cucumbers and mushrooms, sometimes tomatoes with a lot of baby greens. I don’t eat a lot of fruit, and I’m not a big fan of green beans, but I like green leafy vegetables like broccoli or asparagus.
Dinner will be grilled vegetables. Sometimes, I may be out to dinner and have a little pasta with vegetables or a risotto. I’ve gotten chefs to make me a risotto with olive oil instead of butter and cheese and then putting in some vegetables. I go to Per Se at least two, three, four times a year — I go out to Napa a lot, so I know them from the French laundry. They have a vegan tasting menu. You have to ask about it. Cru does an incredible job with a vegan tasting menu.
Sunday, April 6 I had the vegetable juice. Howard and I shared diet information years ago. We used to have the same diet for a long while, but I became a vegan in the summer. I have a Magic Bullet [blender] in my office, and I put in these nutritional powders containing wheat grass and alfalfa in my juices. [Other cast members] look at it and say, “I can’t imagine surviving on that or even wanting to.”
For lunch, pretty much the same — I had a fruit smoothie with berries and coconut water.
And I had grilled vegetables. I have a lot of people now coming up to me because I’ve changed drastically, saying, “What’s your secret?” When I tell them, they say, “Ugh, never mind.”
More here:
http://nymag.com/daily/food/2008/04/robin_quivers_of_the_howard_st_1.html
posted by Doc at 6:35 AM
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