In an interview, Starr revealed he went vegetarian after attending a bullfight in Spain. Since then, the musician has been admired for his graceful aging. Former drummer for The Beatles, Ringo Starr, recently revealed the secret to “staying young” and maintaining high energy levels. Speaking to music and pop culture magazine Rolling Stone, Starr commended his vegetarian diet for helping him stay “so young and active.” Starr says, “I am a vegetarian, I have broccoli with everything and blueberries every morning. I just do stuff that I feel is good for me.”
The musician, who is 80 years old, spoke about how he keeps up with his busy life, including the launch of his new coffee table photo book “Another Day in the Life,” and an upcoming tour with the All Starr Band, when the virus lifts. The All Starr Band is 31 years old and still going strong as is fellow Beatle, Paul McCartney, also a vegetarian.
“You’re a busy man these days,” Rolling Stone interviewer Rob Sheffield said to Starr. He asked the rock star how he maintains the lifestyle. “I think staying active keeps you young,” Starr said, adding that he works out with a trainer. But diet also plays a role; the drummer highlighted that he follows a vegetarian diet and includes broccoli “with every meal.” Many have pointed out that he looks even younger than his son. Keep up the good work, Ringo!
Sauté cashews, zucchini, onion, garlic, chili powder, water, tomato paste, and salt until onion turns translucent. Add 1/12 of the mixture to each tortilla or taco shell, followed by lettuce and salsa.
Light and delicate, millet is a nice, high-protein alternative to couscous. The combination of millet, cashews, and broccoli makes a substantial side dish.
2 cups millet
6½ cups water
2 tablespoons oil
2 teaspoons mustard seed
1 large bunch broccoli, chopped
1 medium onion, chopped
½ cup cashews, chopped
1 tablespoon soy sauce
Place the millet and 6 cups of the water in a medium saucepan, cover and cook over medium-high heat until the millet is soft, 15 to 20 minutes. While the millet is cooking,
heat the oil in a large pan. Add the mustard seeds and cover the pan. As the seeds fry they will begin to pop (like popcorn). When you no longer hear any seeds popping (a minute or so), add the broccoli, onion, the remaining half cup of water, cashews and soy sauce. Sauté the ingredients until the broccoli is tender, about 15 minutes. Serve the sautéed mixture over the cooked millet.
Cashew Coconut Date Cookies
You can use pre-ground cardamom for this recipe or grind your own, which will give it a more intense flavor. Break the pods open and crush the black seeds with a mortar and pestle. Be sure the dates you use for this recipe are fresh and moist. Organic medjool dates are particularly nice.
Makes about 40 cookies
1½ cups quick or old-fashioned oats, ground fine in a food processor, or oat flour
1 cup unbleached all-purpose flour
¾ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cardamom
1 cup natural unsalted cashew butter
3 tablespoons water
½ cup maple syrup
1 teaspoon vanilla extract
1 cup natural granulated sugar (like Sucanat)
2/3 cup nonhydrogenated margarine
2/3 cup unsweetened grated coconut
½ cup finely chopped pitted dates
Approximately 40 cashew halves (optional)
Heat the oven to 350F. Line two baking sheets with parchment paper. In a small bowl whisk together the ground oats, flour, salt, baking powder, baking soda and cardamom; set aside. Using an electric mixer, beat the cashew butter with the water in a large bowl until smooth. Add the maple syrup and vanilla and beat until well blended. Add the sugar and margarine and beat until completely incorporated. Add the dry ingredients and beat on low speed just until completely blended. Stir in the coconut and dates.
Drop the dough by rounded teaspoonfuls onto the baking sheets. Press each dough ball gently with your fingers, and nestle one cashew half, if using, into each dough ball. Bake until the tops are lightly browned but the cookies are still slightly soft, 10 to 12 minutes. Cool on wire racks