Vegetarian Star

Christina Pirello has written a new cookbook, Wellness 1000: Simple, Plant-Based Recipes and Sound Advice to Cook Your Way to Vibrant Health. The ebook edition of Wellness 1000 was released today, and the vegan chef and host of PBS’ Christina Cooks! gave an exclusive interview to Vegetarian Star to give readers a preview of what to expect on their electronic readers.

1. During your PBS cooking show, Christina Cooks!, the audience usually leaves with lots of laughter in addition to culinary tips. Can readers expect to find the same humor in Wellness 1000?
It’s hard to translate humor to the written page but luckily we were able to insert 32 videos into the Wellness 1000 so I can say with confidence that people will get a generous taste of my humor, since that is my hallmark. People say that I write like I talk, that they can ‘hear’ me in the pages of my books, so I think we might be all set in the humor department.

And did you hear the one about…?

2. You’ve talked about your Italian roots and growing up enjoying Italian cuisine, both on your site and your show. Italian food can be rich in cheese, cream and other dairy and meat products. Can you talk about some of the vegan alternatives and are there any recipe examples in Wellness 1000?
My Italian heritage is all over Wellness 1000! While I subscribe to a macrobiotic lifestyle, I have adapted it to embrace my Italian-ness and bring out the best of that simple yet elegantly delicious cuisine. Since freshness is the hallmark of Italian cooking, it’s not a big leap from traditional to plant-based. Wellness 1000 is rich in Italian style recipes.

As for all the cheese, cream and meat you find in some regions of Italian cooking, I have developed ways to create rich satisfaction without all of that…and without a lot of compromised, highly refined ‘vegan’ alternatives. I am not a huge fan of faux products. They can be seriously refined which is not good for our health; they usually fall a bit short of the food they are trying to mimic, which is disappointing. But mostly, I don’t employ them in my cooking because I think faux foods keep us attached to our old behaviors, our old patterns of eating…burgers, sausages, cheesecake, etc. On occasion, they can be fun foods to play with, but I really subscribe to the thinking that a change to healthy eating involves moving away from refined foods that can leave a heavy footprint on the planet and on our health and moving toward whole, unrefined ingredients.

That said, when I make certain dishes and I want to give the impression of cheesiness, I use white miso to achieve that richness…it’s not a refined faux food; it serves a purpose for our health by aiding digestion and it gives me that creamy, salty, cheesy flavor I am going for in a dish. Of course nut milks can be used in place of any milk or cream product with amazing results. And finally, if you must create the illusion of creamy cheese, go with soaked, pureed cashews. It’s a more caloric alternative, but it’s not refined or manufactured.

3. From your website, it’s apparent you have a few utensils and appliances that are your favorite (juicers, pressure cookers, etc.) If you had to pick just three utensils or appliances to work with for whatever reason (snowed in for a few days, vegan super chef competition), which would you choose and why?
First and foremost, I would be lost without my knife. I choose to work with a ceramic blade. It’s light, fast and sharp; I can work all day. Second, I would say my wooden spoons are some of my favorite things, hands down. I love the feel of them, the durability; the fact that they are handmade and of sustainable wood. Finally, my cast iron cookware (including a pressure cooker) is something I can’t imagine my cooking life without!

4. Wellness 1000 is basically your “Greatest Hits” of recipes, containing revised dishes from several of your cookbooks, the website and Christina Cooks! How did you go about deciding which recipes to include in this collection?
Greatest Hits! I love that!

How did I choose?

First, it was an eye-opening experience to work on this book. I did not realize how many recipes I had written! I chose my all-time favorites first; the recipes I return time and again in my own cooking. Next I looked at the recipes people who watch the show asked about most often; I looked at what was most popular with visitors to the site. I worked up to 1000 recipes from there. And at the last minute, I decided to add some very cool new stuff to the book, some very cool surprises in terms of new and insanely delicious recipes.

5. Choose your favorite to either eat or cook with between the following groups of foods and state why
a. tofu, tempeh or seitan
Tempeh…I love the fermented quality and what that does for digestion. I also love the heartier texture it brings to various dishes.

b. rice or quinoa
Quinoa is my best friend in the food world. It’s my go-to grain when I am pressed for time; I love its complete protein nutrition; I love its flavor and versatility.

c. fresh spices or dried
Fresh, fresh, fresh! I think the flavors are more nuanced and delicate. I love the fresh ‘sparkle’; if you will that they bring to any dish. Dried spices are nice; I’d be lost without dried cinnamon, but in general, I am a fresh fan.

d. soy milk, rice milk, or almond milk
Almond milk…I like the flavor best; I love the richness; I love the delicate ‘sweetness’ and I love that it comes from nutrient dense almonds. Always be sure to get organic almond milk when you can.

e. vegan butter substitute or vegetable oil
Impossible to choose, really. If I am baking, I am going with a vegan butter substitute to achieve a finished product that people will love. In cooking, I am a fan of both extra virgin olive oil and avocado oil. Depending on the dish, I will choose the flavor most suited to the recipe.

6. Wellness 1000 also contains a section on using foods as medicine (Kitchen Pharmacy).What are some of your favorite foods to use as home remedies?
I think it’s important for people to realize that their first line of defense in their health; their best pharmacy is their kitchen. Common ingredients can be used therapeutically to alter our bodies’ energies so we can heal.

My favorite ingredients are daikon for its ability to aid the body as a de-tox; dried shiitake mushrooms for their ability to help the body break down fat and for their contribution to heart health; kombu for its ability to aid the body in breaking down fat and nourish intestinal health; cinnamon for its warming effects and its ability to help balance blood sugar levels.

6. Finally, is there a celebrity you feel is a great example of the vegetarian or vegan lifestyle? Do you have a favorite?
Hhhhhmmmmm…that’s a tough one…there are a lot to choose from. President Clinton is a hero of mine so he has to top my list, followed closely by Sir Paul McCartney for his life-long commitment to this great lifestyle. But my favorite vegan is my friend Alicia Silverstone who is committed to helping people live better lives through discovering the power of food. We share the same commitment and I love that she works so hard for human health and for the planet.

Download your copy of Wellness 1000 from Amazon or Barnes & Noble today.

Possibly Related Posts:

• Chrissy Teigen Failed Vegan Experiment
• Mia Evans Is A “Masterchef Junior” Vegetarian Star
• Holly Madison Enjoys Vegan Smoothie From M Cafe In Beverly Hills
• Controversy Over Pro-Vegeterian Curriculum In Schools
• Ellie Goulding Creates Protein Bar “Everlasting Joy” With GoMacro