How To make Robb's Red Potato and Green Bean Salad
2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 ts Paprika
1/2 ts Salt
1 Clove garlic
1 ts Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste
To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified. Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large pot of boiling water until just tender-crisp. Refresh in cold water, drain and pat dry. Cook the potatoes in a large pot of boiling water until just tender when pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a small amount of dressing over potato slices and tossing to coat as you slice. Add green beans to potato slices and toss to combine, drizzling a small amount of dressing to coat. Dice red pepper, chop scallions and parsley, and add with remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and adjust seasonings. Salad is best if eaten the same day it is made - slightly warm or at room temperature - do not refrigerate! Leftovers should be refrigerated, but may be warmed slightly in the microwave before serving. NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and marjoram. This is available from Balducci's, New York City. A reasonable substitute could probably be made by steeping these herbs in white wine vinegar for a few weeks before using.
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Porn, Sugar, Cookies, Bananas, Sweet Potato Chips & The Matrix: A Wired To Eat Book Review With...
The last time I had Robb Wolf on my show, we talked about nicotine gum, alactic training, binaural beats, small-scale farming and a whole lot more.
This interview with Robb threatens to be no different, as we delve into his new book Wired to Eat: Turn Off Cravings, Rewire Your Appetite for Weight Loss, and Determine the Foods That Work for You. The surprising truth is that we are genetically wired to eat more and move less, the exact opposite of the advice we are often given. Robb claims to have developed a more customized weight loss solution that works with your body, a solution based not on arbitrary restriction of foods but on what works for you. A former research biochemist, health expert, and bestselling author Robb Wolf, has designed an eating program, based on groundbreaking research, that will rewire your appetite for weight loss and help you determine the optimal foods for your diet and metabolism.
During our discussion, you'll discover:
-Why Robb decided to include a discussion of your brain on porn in his new book, and how chili-cheese nachos are like a porn site...[9:10]
-The fascinating link between ketosis and brain derived neurotrophic factor (BDNF)...[14:50]
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-The shocking study done in Israel that showed massive variations in blood sugar responses to everything from hummus to cookies to bananas...[26:30]
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-The best foods, herbs, spices and supplements you could add into a meal that is high in sugar to lower your blood sugar response...[61:54]
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Do you have questions, thoughts or feedback for Robb or me? Leave your comments at and one of us will reply!
Going Primal with Mark Sisson: Get Ripped, Eliminate Pain and Thrive - Episode 189
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