Mar 20, 2017 >> Jessica Murnane’s Mexican Fried Rice Nachos
Here at G&F, our love for JESSICA MURNANE knows no bounds. We’ve whipped up a plant-based Grasshopper Pie with this green goddess, and she’s even guided us through a smoothie bootcamp back in the day. And now—finally!—Jessica is sharing all her palate-pleasing, taste bud-exploding and good-for-the-soul recipes to the masses with her new cookbook ONE PART PLANT: A Simple Guide to Eating Real, One Meal at a Time. Follow along as we talk the healing power of food, why eating plant-based meals isn’t about what you can’t have and how to make nachos One Part Plant-style.
For Jessica, who lives with endometriosis—a chronic and painful condition that affects women’s reproductive health—choosing a plant-based lifestyle was a last-ditch attempt to avoid a hysterectomy. She said bye to her Sour Patch Kids, Diet Coke and Lean Cuisines. And after a couple weeks of eating plant-based, whole foods, Jessica’s symptoms subsided. It wasn’t easy, she explains, but it worked! The One Part Plant cookbook isn’t just about plant-based recipes, it’s a real story about real food and the ability to transform your life from the inside out.
If you’re looking for a catch, there isn’t one. One Part Plant creates a dialogue about what food can do for you. It’s not a diet. It’s not a strict regimen. It’s not about what you can and cannot have. Jessica’s call to action is quite simple: one plant-based meal a day. Jessica’s book gives you a hot sheet of everything your pantry needs to get started, like nuts, seeds, grains and legumes. And it shows you how to have the most delicious, fun and healthy eats you’ve ever tasted.
VIEWER BEWARE: YOU’LL BE ADDICTED >>
“The biggest piece of advice is to start with one meal a day,” says Jessica. “ It doesn’t have to be all or nothing. You don’t have to be perfect. It’s a great place to start. Don’t judge yourself too hard. You can always have another meal tomorrow.”
And trust us, Jessica makes this look easy. With a foreword from Lena Dunham and recipes from the likes of Ruth Reichl and Julia Turhsen, you’ll find 100 recipes of savory dishes, sweet treats and healthy snacks, along with plant-based versions of your favorite guilty pleasures like lasagna and chilaquiles. If you’re still not convinced, we invited Jessica to work her magic in front of the camera with her Mexican Fried Rice Nachos. One part plant—duh!—one part sizzling fried rice, one part creamy cilantro drizzle and all parts satisfying, guilt-free nachos.
And for those who want an extra take-away that you’ll use all the time, Jessica’s Cilantro Cream Sauce is serious dope.
CILANTRO CREAM SAUCE RECIPE
½ cup raw cashews, soaked in water for at least a few hours (overnight is best), drained
¼ cup cilantro
2 tbsp. fresh lime juice
|½ cup water, plus more if needed
Pinch of sea salt
Place all ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl.