Promoting a smarter human race, and a healthier planet Earth.

"I've found that a person does not need protein from meat to be a successful athlete. In fact, my best year of track competition was the first year I ate a vegan diet. Moreover, by continuing to eat a vegan diet, my weight is under control, I like the way I look, (I know that sounds vain, but all of us want to like the way we look) I enjoy eating more, and I feel great."
— Carl Lewis, athlete, 9 Olympic gold medals

I prefer to keep it simple. If a meal involves cooking, nothing is likely to be much simpler than grilling (in my case, on a gas grill in the backyard). Asparagus and white corn, as well as many root vegetables and squashes, are obvious foods for the grill. But with a grilling basket, many vegetables can be grilled. Here’s an easy, delicious meal:

** Grilled vegetables.

**Chop at least 4-6 of the following vegetables into good-sized chunks, any combinination you prefer.

Artichoke hearts
Asian eggplant
Broccoli
Brociflower
Brussels sprouts
California chiles

Carrots
Cauliflower
Green beans
Onions (green, white or brown)
Parsnips
Peppers (sweet and/or hot)

Potatoes (red or white)
Squash (acorn, butternut)
Squash (choyote, summer, yellow)
Sweet potatoes
Yams
Yellow chiles

Add salt, black pepper, Italian seasoning, crushed red pepper, or ginger as desired. Add fresh pineapple if that sounds good (perhaps with chiles, acorn squash and/or parsnips). Toss with about 2 tablespoons canola or other vegetable oil. Wing it. Grill in pre-heated vegetable grilling basket, about ten minutes, turning vegetables three times. Add coarsely chopped fresh herbs of your choice (basil, dill, mint, cilantro, or whatever you like). Enjoy.

** Spicy Butternut Squash and Chickpea Soup.
Thick, spicy-hot, and just slightly sweet; awesome "comfort" meal for a chilly fall or winter evening. Serve with a worthy bread.
Ingredients (for 10+ very generous servings, but consider doubling this and freezing some for an easier meal another day):
— 2 butternut squash
— 1 large yam
— 2 onions
— 6 or 7 jalapeño chile peppers
— 4 cups (1 liter) chopped tomatoes
— 4 cups (1 liter) chickpeas (garbanzos)
— 4 teaspoons cumin
— 2 teaspoon cinnamon
— 4 garlic cloves
— 3 pints (1.5 liter) vegetable stock

Peel and coarsely chop squash and onion (cutting raw butternut squash is no minor thing, use a sharp knife!). Crush garlic cloves. Chop jalapeños. Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking. Add the jalapeño, garlic and spices, stir and cook for 15 seconds.

Add the butternut squash and stir to coat in the spicy mix. Add 6 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat. Add tomatoes, remaining stock and half the chickpeas; season well, stir, bring to boil, then cover and cook over a medium heat for approx 20 minutes or until the squash is tender. Let it cool a little; blend*, then add the remaining chickpeas. *Here's a recommended variation: set aside about a third of the soup before blending, after blending add the unblended "chunky" soup (along with remaining chickpeas). Stir and serve.