In Episode 5, Tracy Anderson interviews Kim Wehle, tenured law professor and ABC News legal contributor. She is an insightful contributor to Tracy Anderson Magazine and the author of four incredible books. Her upcoming book How the Pardon Power Works–and Why explains the power of the presidential pardon and how– and when– American presidents use it. In this conversation, Wehle breaks down the law for everyday citizens and situations. Join Tracy and Wehle for an important discussion on how to choose who to vote for, what to expect from the supreme court and reproductive issues, and the benefits and drawbacks of social media as a tool for political change.
Episode 5 of In My Kitchen is the lunch for vegetable-lovers. Come into Tracy’s kitchen to cook with her resident chef, Alexander Browne, while he cooks an all-natural, spicy-sweet lunch that is full of vitamins and antioxidants. Chef Alex guides you in preparing a cabbage salad with fresh herbs, a Thai vegetable curry with pan-seared cod, and forbidden rice pudding.
Cabbage Salad with Fresh Herbs
- 3 cups purple cabbage shredded (I use a Mandoline)
- 3 cups green cabbage (napa or savoy cabbage is good too)
- 1/2 cup fresh basil chiffonade (reserve some for garnish)
- 1/2 cup cilantro chopped (reserve some for garnish)
- 1/4 cup scallions sliced thin (whites and greens) (reserve some for garnish)
- 2 tbs tarragon chopped (reserve some for garnish)
- 1 tbs dill chopped
- 1 tbs toasted sesame seeds (black and white and reserve some for garnish)
- 1 tsp fresh ginger minced
- 1 glove garlic minced
- 2 tsp mirin
- 3 tbs rice wine vinegar
- 1 tsp tamari or soy sauce
- 5 tbs olive oil
- 2 tbs sesame oil
In a medium mixing bowl add the mirin, vinegar, garlic, ginger, olive oil, sesame oil and sesame seeds and whisk well. Set aside in fridge and save for later.
In another bowl add all herbs and toss together save a 1/2 cup of the herbs to garnish with.
In a large bowl mix together the herbs and cabbage together and pour desired amount of dressing over salad toss well and plate salad. Garnish with reserved herbs and toasted sesame seeds.
Thai Vegetable Curry with Pan Seared Cod
- 2 cans full fat coconut milk
- 1/4 cup chicken broth
- 1 cup Yukon potato peeled and diced
- 1 cup yellow onion sliced
- 1/2 cup red bell pepper diced
- 1/2 cup zucchini and yellow squash
- 1 tbs massaman curry paste
- Juice of half a lime
- 1/2 tsp salt
- 1/2 tbs olive oil
- 1 tsp fresh basil
- 1 tsp fresh cilantro
In a medium soup pot add olive oil and heat on medium to medium high heat. Once hot add curry paste to pan and cook for 30-60 sec then add coconut milk and chicken broth and bring to a boil. Reduce heat to a simmer, add potato cover and cook for 5 min. Then add onion and bell pepper cover and cook for another 5-10 min. Remove from heat, add zucchini and squash, place lid back on pot and let rest for 5 min. Then add lime juice and salt.
Serve over Jasmine rice with pan seared cod and garnish with basil and cilantro.
Forbidden Rice Pudding
- 2 1/2 cup water
- 1 cup full fat coconut milk
- 3 tbs coconut sugar (more if you like it sweeter)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp salt
In a medium sauce pan combine the water, rice and coconut milk, bring to a boil, reduce heat and simmer for 45 min stirring occasionally, check on rice after 30 min. If too dry add 1/4 cup at a time until your reach 45 min. If you like your pudding with a looser consistency add more water. Once rice is tender add sugar, salt, cardamom and cinnamon. Stir well and serve hot or place in fridge and let cool and enjoy later. Enjoy!