The vegan, versatile and 15-year veteran of the NBA, John Salley, 48, from Brooklyn, actor and Emmy host, nominated for "Best Damn Sports Show Period," follows a strict diet free of animal products since his retirement from basketball in the 2000. He is closing deals with CVS and Walgreens as he builds the largest grocery store on the Internet with a product line he calls BETTA, an acronym for "Better, Eating, Today, Tomorrow and Always" (The best food for today, tomorrow and always).
"I showed everyone that you do not have to be a weakling to be a vegan," says Sellay.
After seeing family members suffering from cancer and diabetes, Salley began to make a connection between food and health. After two championship seasons with the Detroit Pistons, Salley became friends with teammate Adrian Dantley who taught him options for improving eating habits. Shortly after, Salley began a diet based on organic vegetables with the hope that it will make him live a healthier, better and longer way of life.
Salley was the first NBA player to win four championships with three different teams. Was his success partly due to something he ate? Salley thinks so. He is so committed to this idea that he now spends time educating others about the benefits of eating a healthy diet. He speaks in front of Whole Foods markets across the country and asks Congress for options for vegetarian meals in schools. Salley recently became the health guru of the Los Angeles Unified School District.
Meanwhile, Salley also enlisted in a cooking school to become a certified raw food chef. But as he moved toward incorporating a raw diet that avoided heating food above 110 degrees Fahrenheit, his favorite food was still the one he started his day at 6:30 every morning: salted grits, mashed Toasted avocado, meat sausages and the kale drink "Oh So Green".
"I cook organic grains on the stove, add sweet pepper, black pepper and other condiments, and my daughter says she knows how to eat pizza in the morning." Then, Salley cooks meat in grains, an alternative to beef, pork or turkey sausages at breakfast.
"I take the roasted field sausage and the cold in my beautiful ceramic cast iron pan without oil, without salt and without sugar".
Next, Salley toasts a slice of bread from a bar containing whole grain sprouts kneaded within the dough, including the wheat germ, creating a rich texture and increasing protein.
"I put the avocado on top of the bread, step on it and then heat it with a little balsamic vinegar.I put turmeric because it's good for the blood. "
Salley is associated with California Island, a group of people who sell organic products from a collective of seven organic farms, where organic farms get the ingredients for their car. -nominated laughing cabbage drink "Oh So Green".
"In a Vitamix, I put the kale, frozen spinach, a banana, a Fuji apple, an orange, a little parsley and I threw it in the fresh ginger closed. I pour it in alkaline water-it's phenomenal-and it has a pH of 10.5. I take a cup of that and carry the rest in a bowl and drink it all morning. "
" I showed it to everyone you do not have to be a weakling to be a vegan. "
Why do you love her?
" The semolina is like oatmeal and I had reached the point where I did not want to eat oatmeal every day. So the grains with the condiments gave me that warm, pleasant feeling. For the mental part of needing meat, I wanted something that tastes like chorizo. And my kale drink is the best in the world. "
What makes a meal healthy?
Mindy Black, a registered dietitian who has a Bachelor of Science in Food Science and Human Nutrition from the University of Florida, says that Salley's breakfast is a healthy alternative, especially for people struggling with high cholesterol.The flour contains approximately 700 calories, 17 grams of fiber and 37 grams of protein.In addition, Livestrong dietitian Kelly Plowe, MS, RD, says that the food is adequate for an active Salley of 6 feet, 11 inches and 230 pounds, but it may be too much for those with less caloric needs, reducing portions or omitting one of the foods is a spectacular way to help balance total caloric intake.
Black adds: "Juice has many fruits and vegetables in one drink instead of trying to get - in John's example - seven servings of fruits and vegetables during all day, but the juice has less fiber and less satiety than if it were to eat fruit and whole vegetables. "
How to make food even healthier?
Salley's breakfast seems satisfactory on most nutrients, except for a few, such as vitamin B12, vitamin D, and calcium, which are key to many vegans, says Black, a certified specialist in sports dietary through of Academy of Nutrition and Dietetics.
"If vitamin B12, vitamin D, and calcium are not counted in subsequent meals, John could add a calcium-enriched soy beverage for the breakfast portion and take care of all the deficiencies," advises Black. I could add salted or dried celery seeds for their juice to include calcium. "
How to make a vegan breakfast for John Salley?
John Salley's Recipes of Flavored Semolina, Toasted Avocado Puree, Beef Sausage and the Oh So Green Kale Drink.
Flavored semolina (Makes 4 servings) Ingredients 3 cups of water 1 cup of organic corn grits ½ teaspoon of sweet paprika A pinch of black pepper
Preparation Place 3 cups of water to boil in a saucepan. Turn the heat to low and then add 1 cup of grits stirring the mixture slowly for 5 minutes, checking from time to time to make sure the beans do not burn or bubble. When the beans are almost cooked, prepare the sausage.
Sausage without meat (Makes 1 serving) Ingredients 1 link of grilled field grain beef sausage
Preparation Cut the grain meat link longitudinally. Place the slices of the sausage in a cast iron skillet over medium heat, and then sauté for a minute or 2 until it is hot and brown evenly on all sides. (Salley avoids frying in oil but you can add a small stream of olive oil to moisturize.)
Toasted avocado puree (Makes 1 serving) Ingredients 1 slice of toast with sprouts ½ organic avocado Balsamic vinegar Striped turmeric
Preparation Take a slice of bread with sprouts (like Ezekiel bread). Cut and remove an avocado pit. When the toast jumps, spoon half the avocado on top of the toast and gently crush it with a fork to make a thick spread. Sprinkle balsamic vinegar over the avocado puree. Sprinkle with turmeric.
John Salley's kale drink called "Oh So Green" (Makes 2 generous servings) Ingredients 2 cups chopped cabbage 1 cup frozen spinach 1 organic banana 1 organic Fuji apple 1 organic orange 5 parsley stems 1 spoonful of fresh grated ginger 8 oz. of water
Preparation Mix all ingredients in a blender and mix at high temperature for 60 seconds. Serve in a glass and enjoy.