What to Eat When Quotes

“Who doesn’t love butter on bread or cream in a salad dressing? These ingredients add luxurious mouthfeel and flavor. The problem is that those additions are loaded with saturated fat—the worst kind. But never fear: We’ve got a really cheap gourmet hack that cuts the fat and adds a ton of flavor. The secret is something we like to call vegetable crema or cream—basically, pureed vegetables. Dr. C got the idea recently when he was perusing the olive oil section of his local grocery store. There, among the golden and green liquids, was a very small but very expensive jar labeled crema di carciofi (artichoke cream). Dr. C loves artichokes, which are not only delicious but also loaded with inulin, a prebiotic fiber that feeds good gut bacteria. A quick look at the ingredient list revealed there wasn’t much to this interesting treat: just artichokes, lemon juice, garlic, and a little olive oil. So, Dr. C decided to make it himself. He picked up a few cans of artichoke hearts, packed in acidulated water. When he got home, he threw them in a high-speed blender with some garlic and extra-virgin olive oil and let it whirl. He gradually added olive oil until the mixture was creamy and totally smooth. Then he tasted it: It was absolutely amazing. And he had a huge jar of it for just a few bucks! Artichokes aren’t the only foundation for vegetable cream; you can use the same method to create other variations with steamed carrots, roasted onions, and more. Want something really fast? Just blend some avocado with lemon or lime (no oil needed). The cremas are great on a piece of 100 percent whole grain bread or paired with some smoked salmon (just as good as cream cheese!). You can also add to hot soups, in place of crème fraîche or sour cream, to add extra body, or as salad dressing with its creamy texture.”
― Michael F. Roizen, What to Eat When: A Strategic Plan to Improve Your Health and Life Through Food