Terry Walters

Cooking Up a Photo Shoot

Terry Walters — Thu, 02 Feb 2012 13:58:48 +0000

What goes into the recipe for creating pictures for the revised edition of CLEAN FOOD?

Start with PURE SPACE – a beautiful studio featuring
nothing but white space and spectacular northern light…

stir in a buzzing kitchen…

a small village of sets…

a computer station… or two…

and a generous showcase of props…

… add to that a rainbow of clean food
and the results are guaranteed to be delicious!

Stop by tomorrow for a taste of the photos created by this incredibly talented and inspiring team: photographers Andrea Gentl and Marty Hyers, food stylist Susan Spungen, and art directors Kurt MacKenzie and Andrew Brown of MacKenzie Brown Design. I can’t wait to share the results with everyone!

Eat clean live well!

Presentation and Book Signing | Chabad House | West Hartford, CT

Andrew — Tue, 31 Jan 2012 20:10:09 +0000

Celebration of Tu B’Shvat!
Terry joins in an evening celebrating A New Year for the Trees with a presentation on “Good Health for Our Bodies and Our Environment” followed by a CLEAN FOOD and CLEAN START book signing.

Tuesday, February 8th | 7:30 pm

Chabad House of Greater Hartford | 2352 Albany Avenue | West Hartford, CT

Cover charge: $12/person
To reserve your space, please call 860-232-1116 or visit the Chabad House site here.

Presentation, Q+A and Book Signing | Bridgewater, MA

Andrew — Tue, 31 Jan 2012 19:47:57 +0000

Terry will be featured as a guest speaker at the CLEAN FOOD CLEAN WATER event at Bridgewater State University!

“What’s On Your Plate and In Your Glass?” presentation with Q+A session and book signing.
Followed by Iron Chef Competition, with Terry as a judge!

Thursday, April 26, 2012 | 2:00 pm

The Center for Sustainability | Bridgewater State University | Bridgewater, MA

Change

Terry Walters — Tue, 31 Jan 2012 18:41:43 +0000

Today marks the first day of a photo shoot for a revised edition of CLEAN FOOD that’s gluten-free friendly and features new recipes, an all new snack section and yes, photography!

When I self-published CLEAN FOOD nearly five years ago, I could have never imagined letting go of our original vision. But as our lives, our food, our environment and our world have changed, it seems timely for CLEAN FOOD to change too. I admit, I’ve spent the past few months holding on to what CLEAN FOOD was, but today am ready to embrace change. In fact, when I reflect on the state of our food and our health, simply embracing change is not enough. Instead, we must create it.

With that intention in my heart, and a whole lot of help from the creative genius of Andrea Gentl and Marty Hyers, we embark on bringing clean food to life so that even more people can eat clean and live well. Over the next four days I will be sharing this journey here on my blog, on Facebook and on Twitter.

I hope you will join me.

Eat clean live well!

Corporate Wellness Program | Connecticut Society of Eye Physicians

Andrew — Wed, 25 Jan 2012 06:30:11 +0000

The Connecticut Society of Eye Physicians Management Program

Terry Walters Presentation: Protecting Your Health

Friday, January 13, 2012 | 8:30 am
The Aqua Turf Club | Plantsville, CT

The Ties Between Us

Terry Walters — Mon, 16 Jan 2012 15:11:03 +0000

In memory of the Great Martin Luther King Jr., sharing a bit of non-food nourishment today.

To sharing the journey…

Eat clean live well!

A Friend of the Mediterranean

Terry Walters — Mon, 09 Jan 2012 15:30:55 +0000

My parents taught me to be kind-hearted, loyal, open, trustworthy, honest, real… blah blah blah!

What they should have told me is that sharing beloved recipes would endear me to family and friends instantly! Come on…you know it’s true! I served this recipe over the New Year and my inbox has been stuffed with requests for it ever since.

This recipe has been in my family so long that I’m not even sure where it came from, but I vividly recall my mother tweezing it from a recipe box stuffed like a Build-A-Bear with a variety of paper that would rival any paper mill’s inventory! I’m sure it’s changed from the original, but it’s every bit as yummy (please forgive the out-of-season use of basil)!

In an effort to give credit where it is due, I’d like to thank Delicious magazine, or was it Cooking Light or maybe Vegetarian Times…sometime in the early 90s? My apologies to the author (if you’re out there reading, please chime in). For those interested in making this gluten-free, substitute Job’s Tear’s or sweet brown rice and enjoy!

MEDITERRANEAN BARLEY SALAD

1-1/2 cups uncooked whole barley
1/2 teaspoon sea salt
1 cup dry, sun-dried tomatoes (30 halves)
1/2 cup dried apricots (18)
1 small bulb fennel, thinly sliced (3/4 cup)
3/4 cup raw shelled pistachios
1/2 cup chopped fresh basil
3 tablespoons drained capers
24 kalamata olives, pitted and chopped

Lemon dressing
1/2 cup olive oil
1/2 cup fresh lemon juice
2 Tbs. chopped scallions
2 Tbs. flat-leaf parsley
2 large cloves garlic, minced
Sea salt and freshly ground black pepper

Soak barley overnight. Drain and place in large pot with 3 cups water and 1/2 teaspoon sea salt. Bringing water to a boil, add barley, reduce to a simmer and cook covered until water is absorbed. Remove from heat and set aside to cool slightly before tossing.

In small mixing bowl, cover dried tomatoes and apricots with hot water and soak approximately 15 minutes to reconstitute. Drain soaking water and chop coarsely. Fluff barley and add chopped tomatoes and apricots, plus prepared fennel, pistachios, basil, capers and olives.

In small mixing bowl, whisk together all dressing ingredients. Season with salt and pepper to taste. Pour over salad, toss to coat and serve room temperature.

I like to serve this over greens, with a side green salad (perhaps some arugula, spinach or a raw kale salad) or simply on its own. However you choose, I hope you enjoy it in good health!

Eat clean live well!

TERRY’S KITCHEN Cooking Class | Avon, CT

Andrew — Sat, 07 Jan 2012 03:55:32 +0000

Each class will include 5 seasonal and organic recipes, tons of information about the health benefits of the different foods and techniques used, and lots of connection and nourishment.

Monday, May 9, 2012 | 11:00 am – 1:30 pm

Fee is $65 per person, per class.

Payment in advance is required and there are no refunds. If you are unable to make it to class and your seat can be filled from the wait-list, I will gladly refund your money. If I can not fill your seat, you can send a substitute to take your place.

For more information and to register, email info@terrywalters.net.

Menu TBA

TERRY’S KITCHEN Cooking Class | Avon, CT

Andrew — Sat, 07 Jan 2012 03:51:52 +0000

Each class will include 5 seasonal and organic recipes, tons of information about the health benefits of the different foods and techniques used, and lots of connection and nourishment.

Thursday, May 31, 2012 | 6:00 – 8:30 pm

Fee is $65 per person, per class.

For more information and to register, email info@terrywalters.net.

Menu TBA

TERRY’S KITCHEN Cooking Class | Avon, CT

Andrew — Sat, 07 Jan 2012 03:47:35 +0000

Each class will include 5 seasonal and organic recipes, tons of information about the health benefits of the different foods and techniques used, and lots of connection and nourishment.

Wednesday, March 21, 2012 | 11:00 am – 1:30 pm

Fee is $65 per person, per class.

For more information and to register, email info@terrywalters.net.

Menu TBA