My 1st Radio Interview (Audio) is Now Available Online!

My interview on the Dr. Don Wagner Show (09/27/12) is now availble as a streaming and downloadable mp3 audio file (http://bullheadurgentcare.com/archives/playfiles/09262012p.html).

It's about 50 min. in length.  Dr. Don was great. The audio quality deteriorates a bit due to Skype issues, so I had to live with audio artifacts (echo/reverb) in my ears most of the time and my vocal level gets a bit uneven as a result in 2nd half).

Definitely check out his mp3 Archives of previous interviews (http://bullheadurgentcare.com/archives/).

Some very interesting people! Honored to have been asked, and my appreciation to Dr. Don for the opportunity and experience.

Quinoa, Artichoke, & Dijon Mustard Topping Sauced Pizza

One of my all-time favorite grains is "quinoa," due to it's fantastic nutritional profile (even though it is expensive).  One of my greatest joys in writing "Heart Healthy Pizza" was when I figured out how to use quinoa in some cheese-like topping sauces (there are several in the book).  Two are favs: the 1st (below) using Artichokes was so outlandish a concept that I laughed out loud when making it the first time ("this'll never work, Sutton").  Imagine my surprise when it came out so well (the quinoa-based sauces tend to be delicate and fluffy).

The 2nd is one using quinoa, sweet potatoes (could've used winter squash), and corn: a not-so-subtle homage to South America in general.

This week quinoa was a big topic in veg'n social circles, due in part, to the UN FAO declaring 2013, "International Year of Quinoa."  I decided to make the following pizza from my book to show off the recipe.  Enjoy!

"Quinoa, Artichoke, Dijon Mustard" Topping Sauced Pizza from "Heart Healthy Pizza" (©2012 by Mark Sutton)

Mad Cowboy Newsletter, Official Pizza, & Free Cookbook Giveaway

The latest Mad Cowboy Newsletter was posted shortly before Memorial Day weekend.

You can read the entire issue at this address:
http://groups.yahoo.com/group/Mad_Cowboy/message/96

Note: I've posted the Official Mad Cowboy Pizza recipes (& photos:
http://www.hearthealthypizza.com/Recipes_WP.html#MCOWBOY

and there's a free giveway of my cookbook, "Heart Healthy Pizza" detailed in
this edition of the newsletter.

Here's the Intro/Table of Contents:

-----------
Howdy! Welcome to the 73rd issue of the Mad Cowboy Newsletter!

In this special issue, we have two contests! The periodic Vegan Mind-Bender Contest (for a year's subscription of VegNews), and today, a free giveaway of the very 1st vegan pizza cookbook: "Heart Healthy Pizza." There's also a link to where you can view the Official Mad Cowboy Pizza recipe, obtain more information about this book, and order an autographed copy of same.

Reading further, learn about some new and very large studies indicating that consumption of red meat not only increases mortality from degenerative diseases, but from strokes as well. There's information on a unique court case where the judge is assessing liability for potential damage to the Earth's atmosphere for future generations, the environmental impact of eating shrimp vs. beef, the brewing eco-storm, continued warnings about too much salt, and take action against the collective evils of Monsanto.

Moving onward, among other matters, you can contact the FDA about animal testing, see the difference between PR spending between the Meat Industry and Veg-related Organizations, know about the controversial "Vegan is Love" book, how to be vegan inexpensively, FARM's mobile activism, and how to be a hero by what you eat.

And don't miss our "Vegan Digital Media Theater" featuring video of Dr. Esselstyn, President Clinton, vegan ultra-marathoner Scott Jurek, and others of
note.

... as always, a tip of the hat to our new subscribers: y'all can browse/search
through past issues at the Mad Cowboy Newsletter Archives at:

http://groups.yahoo.com/group/Mad_Cowboy/

Best regards, Mark MC editor/webmaster

***********************************************
TABLE OF CONTENTS:
00: Quote(s) from Howard
01: The Vegan Mind-Bender Contest Winner/Challenge!
02: Mad Cowboy Pizza Recipe & Heart Healthy Pizza Book Giveaway Contest
03: Mad Cow Info Round-Up
04: Red Meat=Mortality=Strokes, Hold the Salt
05: Judging the Atmosphere, Shrimp vs. Beef, Eco-Storm, Evil Monsanto
06: Vegan Digital Media Theater
07: Tell FDA No Testing, Meat vs Veg Ad$$, Mobile Activist Video
08: "Vegan is Love," Cheaply Vegan, Be a Hero by What You Eat
09: Quick Bytes
10: Closing Thoughts

Guest Post: Dr. Greger's Review of "Heart Healthy Pizza"

Dr. Michael Greger, M.D.

"Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues.Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.  His recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.  Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University."

---------------------------------------------------------------

"It's not often that a "first of its kind" vegan cookbook arrives on the scene, but here it is:  "Heart Healthy Pizza:  Over 100 Recipes for the Most Nutritious Pizza in the World" is the very first cookbook devoted solely to making plant-based pizzas.

Inspired by Dr. Caldwell Esselstyn's ground-breaking research in reversing heart disease ("Prevent and Reverse Heart Disease"), Mark Sutton has put together a comprehensive guide showing anyone how to make healthy vegan pizzas, without all the salt and fat common from using commercial dairy and or meat-based ingredients.  Considering the number of chronic diseases associated with the consumption of saturated fat, trans-fat, and excessive sodium, that these recipes avoid the use of such ingredients is quite significant.


Using whole food ingredients such as quinoa, barley, millet, legumes, and a variety of vegetables, there are some 60 "cheese-like" topping sauces available in this unique cookbook to create your own vegan masterpieces.  There are also Chapters on making your own dough (some recipes are "gluten-free"), "bottom" sauces, and complete "Powerful Pizza Possibilities."  Each Chapter contains a list of "Tips and Techniques" to guide the Heart Healthy Chef to success, and there are also appendices expanding on various topics of interest, including a primer on cooking grains and legumes.


A sampling of "topping" sauce recipes:

- Barley, Carrot, Sunflower Seeds, and Chili Garlic Sauce

- Millet, Black-Eyed Peas, and Ginger Sauce

- Quinoa, Sweet Potato, and Corn Sauce

- Chickpeas, Oats, and Pimentos Sauce

Although it might seem arrogant and pretentious to call these the "most nutritious pizzas in the world," one would be hard pressed to think of any others that would be as healthy and beneficial to one's diet.  Mark takes full advantage of the abundance of phytochemicals in fresh vegetables and whole grains in these recipes to raise the bar on vegan cooking and demonstrates a unique and creative approach to making one of the most popular foods in the American diet not only a nutritious experience, but a enjoyable and tasty one as well.

@2012 by Mark Sutton. "Millet, Sunflower Seed, Mustard, Horseradish" Topping Sauced Vegetable Pizza.

Both vegans and non-vegans should check out "Heart Healthy Pizza."  As improbably as it might seem, pizza can truly be a healthy food!

For more information about "Heart Healthy Pizza" and to purchase a copy online, visit:

http://www.hearthealthypizza.com

Michael Greger, M.D.

Director, Public Health and Animal Agriculture

Humane Society of the United States | Humane Society International | Humane Society Institute of Science and Policy

2100 L St., N.W. | Washington, DC 20037 | t (301) 721-6461 | f (202) 676-2372

DrGreger.org

NutritionFacts.org

twitter.com/nutrition_facts

facebook.com/NutritionFacts.org

New Review, Giveaway of Heart Healthy Pizza & Interview

"Oat Flour Crust Pizza" ©2012 by Quantum Vegan

Calling the book "phenomenal," "Quantum Vegan" just posted a very comprehensive review of "Heart Healthy Pizza." There's also links to our Interview, QV's experiences/photos making pizza from my book, and a free giveaway of an autographed copy:

http://quantumvegan.com/2012/04/23/review-giveaway-heart-healthy-pizza-mark-sutton/

FYI, Mark

Photos of Last Night's "Heart Healthy Pizza!

The following photographs are from last night's pizza!  The crust (from "Heart Healthy Pizza") was made with unbleached all-purpose wheat flour and semolina flour (with Italian seasonings).  The filling ingredients (in order) were: chopped baby spinach, sliced tomatoes, chopped fresh basil, garlic powder, cauliflowers, slices of vidalia onion, and a spattering of tabasco sauce.

The thick topping sauce (also from "Heart Healthy Pizza") was made with, among other things:  potatoes, carrots, and ground ginger.  It was poured on the pie and sprinkled with ground black pepper and paprika.

All photos ©2012 by Mark Sutton.  If linked to, please include the copyright and the address of this blog.  Thanks!

Pizza with fillings awaiting topping sauce. 

Topping sauce added and sprinkled with spices.

Hot Pizza fresh from the oven! 

Cross-section of leftover Pizza before breakfast consumption the next day...

We Have a Winner!

Congratulations to Ms. Barbara Runge, for entering the free "Heart Healthy Pizza" cookbook contest giveaway and winning the luck of the draw.  Barbara, I'll need your physical address NLT 5pm this coming Thursday or another winner will be selected.

My personal thanks to all those who entered!  There will be more giveaways from this and other blogs in the near future.  Stay "tuned!"

St. Patty's Pizza Recipe & Free Cookbook Giveaway!

"St. Patty's Pizza Pie" Before Adding Sauce

Welcome to the "Heart Healthy Pizza" Blog!  Still being worked on, but complete enough to proudly post my "St. Patty's Pizza Pie" recipe from the world's first vegan pizza cookbook, AND, to announce a free giveaway of a copy of "Heart Healthy Pizza" contest (details after recipes below)!

The St. Patty's Pizza Pie recipe calls for a wonderful "Barley, Navy Beans, and Horseradish" topping sauce!  Here's a photo of a slice of the finished pizza:

Completed and savory "St. Patty's Pizza Pie (both photos @2012 by Mark Sutton)

"St. Patty's Pie" Out of the Oven

St. Patty's Pizza Pie 

CRUST:

• Whole Wheat Dough (add 1 T. dried dill before mixing)


LAYERING INGREDIENTS:

• 1/2 cup carrots (sliced small julienne)
• 1/2 cup turnips (sliced small julienne)
• 1/2 cup parsnips (sliced small julienne)
• 1 cup diced cabbage
• 2 t. horseradish
• 1 t. wet mustard
• 1 t. dried parsley
• 1/4 cup white wine (or water)
• 1 t. soy sauce
• TVP Corned Beef Cubes (recipes follows)
• Barley, White Beans, and Horseradish Sauce (p. 47)
• 1 onion (sliced thin)
• paprika (optional)


METHOD:

1. Pre-heat oven to 425 or 450 degrees F. (depending upon your oven).

2. Put ingredients up to soy sauce into a non-stick (preferably) saute pan or wok. Bring to a slow boil, stirring to mix, and simmer on very low until most of the liquid is gone and the vegetables are still tender crisp. Drain, let cool to room temperature.

3. Arrange vegetable mixture on prepared and shaped dough.

4. Sprinkle on TVP Corned Beef Cubes.

5. Arrange onion slices on top of pizza.

6. Pour topping sauce on pizza.

7. Sprinkle on paprika (to taste).

8. Bake pizza for 15 to 20 minutes.


VARIATION:

• Use 3/4 cup carrots and 3/4 cup cubed potatoes instead of 1/2 cup carrots, turnips, and parsnips. Be careful not to overcook the potatoes or they will be mushy.

TVP Corned Beef Cubes Recipe 

INGREDIENTS:

• 1 cup unflavored TVP cubes
• 1/4 cup red wine vinegar
• 1/4 t. ground pepper (or to taste)
• 1 T. Ketchup
• 3/4 cup water
• 1 T. red Tabasco sauce


METHOD:

1. Put all ingredients into a small pot, mix, and slowly bring to a boil.

2. Simmer on very low for 10 to 15 minutes, turn off the heat, and let cool. Drain if necessary.


VARIATION:

• Substitute TVP cubes with tempeh cubes, reducing simmering time to 5 minutes.

Barley, White Beans, and Horseradish Sauce

INGREDIENTS:

• 1/3 cup pearl barley
• 1 1/4 cup water
• 1 cup cooked white beans
• 2 T. corn starch
• 1/2 T. prepared horseradish
• 1/2 T. wet mustard
• 3/4 cup water


METHOD:

1. Rinse and drain the beans (to remove any salt).

2. Bring 1 1/4 cup water and barley to a boil, cover, turn down to very low, simmer, covered, for 30 to 40 minutes or less (until the water is absorbed). Let cool to room temperature.

3. Add all ingredients except the water to a blender or food processor, pulse a few times, and add half the water, pulse, and then the remaining water to blend until it's a smooth pancake-like batter.


NOTE:

• Makes enough sauce for two 12 to 14" inch pizzas (around 3 cups).

Recipes @2012 by Mark Sutton.  Please include this copyright,  post and my website if you post them elsewhere.

Win a Free Copy of the "Heart Healthy Pizza" cookbook Contest Details

Anyone can enter.  Contest runs from the time of this posting to this coming Monday, March 19th, at 6pm est.  All you need to do to enter is link to this post/blog on your website, with Twitter, or with Facebook, and provide info in a Comment below where you've done this.  OR you can, in a Comment, tell me what your favorite pizza toppings are.

The winner will be picked at random and announced on this blog.  The winner will have 48 hrs. from that announcement to get me their name, mailing address, and e-mail address, or another winner will be chosen.

Have fun!  (and a special acknowledgement and thank you for Robin Robertson's original giveaway of my book contest for the ideas used herein.  Visit her great VEGAN PLANET blog asap!)