Jazz Music and Jazzy Recipes!

Truly a Jazzy-licious show today, featuring the great bassist Marcus McLaurine, sharing jazz music and jazzy recipes! Marcus discussed his two new CDs: “Ask Again” by the group “Lines of Reason” and “Soul Step,” with the group “Native Soul.” Marcus is one of the most sought-after artists in jazz, sharing bandstands with Dizzy Gillespie, Kenny Burrell, James Moody, Dame Cleo Laine, Joe Williams, Jon Hendricks, Abbey Lincoln, and the Count Basie Orchestra. For the past twenty-five years, Marcus has toured with legendary trumpeter Clark Terry. 

Marcus shared great tips for eating vegetarian while traveling; “Seek out the nearest Health Food oriented store to your hotel and stock up on fresh fruit, veggies and non-perishable staples.” Jazzy-good tip Marcus! Marcus also shared his super easy and super tasty pasta sauce recipe with us. I featured the Marcus McLaurine composition “Miracle Child,” (one of my personal favorites) from the “Ask Again” CD.

Richard Rothbard  joined us on the show too. He is owner of “The Art of Healthy Living,” a new health food store in the Northern New Jersey area. Richard is also a highly acclaimed woodworker and owner of Boxology where he and his team make puzzle boxes, display shelving, and furniture which Richard describes as “poetry, psychology and philosophy in wood.” All today on Jazzy Vegetarian Radio!

Featured today! My “Rockin' Roasted Veggies” recipe, which is an easy, wintertime favorite. Simply toss it together in a few minutes and this dish is in the oven in a flash.

Jazzy Rockin' Roasted Root Veggies

4 medium, organic potatoes  (scrub, cut into large cubes peeling is optional)

6-8 Carrots  (scrubbed and sliced thick)

4–5 Peppers (combination of green, red, yellow or orange – sliced thick)

1-2 tablespoons extra-virgin Olive Oil (to taste)

Italian herbs (or your favorite combo)

Sea Salt to taste

Toss the potatoes, carrots, peppers, herbs and sea salt together in very large bowl, with enough olive oil to coat. Cover one or two large cookie sheets with un-bleached parchment paper. Arrange the root vegetables in a single layer on the cookie sheets. Roast in a 400 degree F. oven for 30 to 40 minutes, or until the veggies are soft and browned around the edges. Delicious served hot, room temp or chilled. For more recipes: jazzyvegetarianrecipes.com. 

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The great Marcus McLaurine chats up Jazzy music and Jazzy recipes on todays show. All today on Jazzy Vegetarian Radio!