Grilled Veggie Wrap and Oil! Jon and Julieanna In the Kitchen

Time to delineate the controversy that surrounds the consumption of oil. Oil is a processed food and consists of 100% pure fat, with no nutrients that we need. It is grossly overused in cooking today, particularly at restaurants. The good news is that it is just as easy to cook without using oil and you lose absolutely none of the flavor.

Much research suggests that people with diagnosed heart disease, type 2 diabetes, high cholesterol, and obesity fare better when they eliminate the consumption of oil and other high fat food products (including nuts, seeds, olives and avocados for those following a whole food, plant-based diet, which is the optimal diet for disease prevention and reversal). Proponents of a low-fat, plant-based diet including Dr. Caldwell EsselstynDr. John McDougallDr. Neal Barnard, and Dr. Dean Ornish have had great success treating their patients and ameliorating their life-threatening chronic diseases.

Jon and I discuss in this video the fact that for the healthy and physically active population, using tiny amounts of oil once in a while is safe. Hence, as we create Jon’s Grilled Veggie Wrap recipe, he uses about a teaspoon of oil to grill the vegetables. This minute quantity spread through all 4 servings is approved by me for people not at risk for or already diagnosed with any of the aforementioned chronic diseases. However, with these conditions, grilling the vegetables without the oil will taste just as great but will pose absolutely no health risk whatsoever nor will it alter the cooking process adversely. Another aternative is use raw veggies in this wrap in order to preserve more of the nutrients n the vegetables, add more crunch, and eliminate the need for oil or even a grill! In fact, I do recommend the use of raw vegetables as the majority of a healthy diet.

Jon’s Grilled Veggie Wrap is truly delicious and is simple to make. Just add hummus, sliced carrot peels, sliced avocado, grilled vegetables (yellow squash, red pepper, and zucchini, and Jon’s dipping sauce (tamari, rice vinegar, spicy mustard, chili paste) to a tortilla. We used brown rice tortillas. Here you have a rainbow of colors and nutrients in a quick and delicious meal! Enjoy!

2016-11-29T15:12:24-05:00April 20th, 2010|Press|