Thursday, June 27, 2013


Last night we dined at MODERN MIXTURE in Rehoboth Beach.  What a treat!  Chef Leo had a delicious Plant-Based No Oil dinner waiting for us. (We had called the day before requesting his famous "meatloaf" and mashed potatoes 302-227- 0600). The meal with wine was so good that we ordered seconds! Plus you won't believe the price--only $9 a plate!
Now what chef do you know gives out recipes for the asking?  Here it is, straight from Chef Leo to you!  If you'd like to see what else Chef Leo can do for you, (be sure to tell him you're Plant-Based No Oil) go to WWW.MODERN-MIXTURE.COM. Better yet, look for the orange awning in the ocean block at 62A Rehoboth Avenue and tell him Dorothy sent you.

Chef Leo's Famous Plant-Based No Oil "meatloaf" 
1/4 cup honey
1/4 cup ketchup
2 Tbsp mustard
2 1/2 cups cooked rice
1 cup oatmeal
1 can garbanzo beans
1 cup black beans
garlic salt to taste
1 onion
1 jalapeno
In a food processor combine all ingredients except rice and mix to a paste.  Mix the paste with the rice and spread in a pyrex pan.
For glaze, combine 1/4 cup ketchup, 2 Tbls each of honey, oil-free bbq sauce, mustard and water.
Bake at 350 for about 1/2 hour.

Serve with steamed vegetables and mashed potatoes made from boiled potatoes whipped with non-dairy milk (Chef Leo uses his own homemade fresh almond milk).
Enjoy the Yum!

Sunday, June 23, 2013


Pick out a squash, or any stuffable vegetable, halve it, steam it, stuff and serve. 
Here I have a kaboucha squash, but you could use acorn, butternut, zucchini, summer squash or bell peppers or eggplant.  Steam your "bowl" until fork tender in 1" water (under 1/2 hr). Then fill each half with beans, whole grains, greens or any mixture that you create.  Here I filled one half with balsamic & wine steamed kale, onions, and mushrooms left over from last night's supper.  The other half, a mixture inspired by pantry basics--wine-sauted onions, peppers, celery, garlic, mushrooms, and a cup of leftover rice. Garnish with chopped fresh herbs and enjoy, bowl and all!

Friday, June 21, 2013

Mulberry Street

I live a few steps from the corner of Mulberry & W. 4th Streets.  But every street becomes MULBERRY when the ripe juicy fruit covers sidewalks and driveways.  Don't hesitate to reach up into those low hanging branches and pluck a handful of berries.  They're so sweet and there're plenty for you, me, the birds and the groundhogs!

According to "Mulberries are acutally a good source of raw food protein, a rarity in the fruit kingdom. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fiber. One of the mulberry's greatest health assets is it's high concentration of resveratrol, an antioxidant currently being studied for its effects on heart health."

Tuesday, June 18, 2013


Can't BEET this for freshness & flavor!
BEETS are the basis for this quick, easy & delicious gourmet dinner.

Chop off the root bulb leaving 1" stem.  Wash & boil as many whole beets as you want 'til tender (1/2 hr or so).  In the meanwhile wash and chop leaves and stems in 1"- 2" pieces. In a large flat pan saute one chopped onion, sliced mushrooms (any kind, any size) in a little wine or broth 'til tender.  Add handful or more shelled & steamed fava beans or any other beans.  Add chopped beet greens and stems and a tablespoon balsamic or other vinegar.  With lid on, steam greens, beans, mushrooms & onions for a few minutes 'til greens are wilted.  Add a few squirts of Bragg's Aminos (soy sauce alternative).
Now peel & slice or chop those boiled beets and mix with steamed greens, beans, mushrooms & onions. Serve with a baked potato, white or sweet.  

Sunday, June 16, 2013

Friday, June 14, 2013

Kickstart Your Health Yearlong!

Kickstart Your Health Yearlong!

The 21-Day Kickstart is live from the first through 21st of each month! Based on research by Neal Barnard, M.D., one of America’s leading health advocates, this program is designed for anyone who wants to explore and experience the health benefits of a vegan diet. Low-fat vegan—plant-based—diets are the easiest way to trim excess weight, prevent diabetes, cut cholesterol, lower blood pressure, prevent and reverse heart disease, and reduce cancer risk. They even trim our carbon footprint.
The Kickstart will give you an all-access pass to:

Monday, June 10, 2013


Yours Truly (Dorothy Greet) implores the audience at the Rehoboth Beach VegFest to "Read THE CHINA STUDY" by T. Colin Campbell, Ph.D. This excellent book recounts this former dairy farmer's life-long scientific research into the impact of diet on health. This book helped me understand why and how to eat a Whole Food Plant-Based Diet of beans, greens, whole grains, fruit and starchy vegetables. It propelled me, even though retired, to study and earn certification in Plant-Based Nutrition from Cornell. It set me on the path to optimum weight and health. It fills me with confidence and fervor to teach anyone and everyone who wants to learn about the extraordinary benefits of Whole Food Plant-Based eating and the damaging impact of the Western Diet of meat, dairy, oil, sugar and refined flour. It changed my life.  It can change yours, too!

When you've finished reading THE CHINA STUDY, join me in diving right into WHOLE, Campbell's newest book that addresses what is blocking the public from the nutritional truth for optimal health.