Planet Green
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Cajun and Creole food are rich and satisfying, but how do you make them low carb, while using local and seasonal ingredients? Patricia loves Louisiana cuisine, but can't figure out how to use her farmer's market picks to keep it light and local.
She knows it's important to buy local, but she's at a loss for how to put together a healthy meal that's still satisfies her craving for Creole cooking. But with Chef Emeril's help, Patricia will learn new ways to make her favorites like Gumbo, Smothered Greens and Cornish Hens!
Emeril's Low Carb and Local Tips:
- Instead of using white rice, try using other grains like quinoa, millet or barley. They're better for you and will add great variety to your daily dishes!
- Tired of plain old potatoes? Try turnips, parsnips or even celery root! You can cook them the same way you would a regular potato—mashed, roasted or baked.
Recipes featured in this episode:
Shrimp and Okra Gumbo
Cornish Hens with Cornbread Dressing
Smothered Greens
Cajun Style Meatloaf
Turnip and Celery Root Puree
Find all Emeril Green recipes in the Emeril Green Recipe Archives.
Check out the Planet Green Schedule to catch this episode of Emeril Green.
Read more about eating green:
How to Go Green: Eating Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
