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Emeril Green Episode: Healthy Choices

with Guy Weigand

Team Planet Green

By Team Planet Green
Silver Spring, MD, USA | Tue Jul 28, 2009 04:15 PM ET

rockfish photo


Davies and Starr/Getty Images

Everyone has his favorite dish. Something you like to eat again and again. But for those who may have health challenges or dietary restrictions, sometimes cooking options can seem too limited, and you forget how to make food fun. Today I'll reveal how you don't have to work hard to get the most out of a meal and create some new favorites. We're going to meet Guy, who has some health issues related to his liver, and although he keeps pretty active, this meat-and-potatoes man knows a change in his diet will lead to a healthier lifetsyle.

TIPS:

  • Rockfish and striped bass are, in fact, the same fish.

  • Dandelion greens are delicious sauteed though their bitter flavor intensifies the longer you cook them. Just toss them in a saute pan with a little olive oil and crushed red pepper and you have a healthy side dish in minutes.

Recipes featured on this episode:
Whole Roasted Rockfish Stuffed With Citrus And Herbs
Roasted Beet Salad With Walnut Dressing And Cheese Crisps
Cheese Crisps
Roasted Asparagus
Five Grain Salad
Raspberry, Ginger And Strawberry Crisp
Crisp Topping

Emeril Green Recipe Archive

Checkout the Planet Green Schedule to catch this episode of Emeril Green.

Read more about cooking with fish:
Emeril Expert Clip: Meet the Whole Foods Market Fishmonger
Eat These Vitamin D Rich Foods and Recipes To Boost Optimal Health
How to Choose the Freshest and Most Sustainable Fish
Eat Less Fish, and Why
Find Green Gindara and Happy Hamachi
Serve Dinner Guests Sustainable, Elegant Eco Friendly Caviar
How to Choose Eco Friendly Farm Raised Fish

 
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show schedule

Monday, November 23 / 06:00pm

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Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Monday, November 23 / 08:00pm

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Episode 58: Liquid Gold

Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.

Monday, November 23 / 08:30pm

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Episode 59: Meat Medley

Chef Emeril visits Duskie and John Estes, the duo run two restaurants that source humanely raised meat paired with vegetables from the restaurant's own garden in order to create fresh dishes their customers adore.

 
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