The Onion Revolt! | Semaj Brown’s Theatrics Promote Plant-Based Foods!

MrsBrownRecounting

 

-By Hertha J. Woodruff, A.M.L.S., M.A.

Here is a special and unique story that I would like to share with our Orchard Maple Family Dental, Health and Nutrition Blog, readers.  My husband, Dr. William Woodruff, and I had the grand opportunity of attending the debut, theatrical performance of Onion Revolt! One Woman Healthy Comedy written, performed, and directed by educator, Semaj Brown, who was accompanied on stage musically by her husband, James Brown, M.D., with his original compositions.  The live performance was held on Saturday, April 26, 2014, in Flint, Michigan, and was hosted by the Flint Youth Theater/Bower Theater.  We were guests of Dr. Tom and Mrs. Linda Belford of Grand Blanc, Michigan.  Linda Belford has been a strong supporter of Semaj’s initiatives and was instrumental in having her organization help fund The Onion Revolt!: The Links, Incorporated-Flint Area Chapter.  The other fundraising associates were the Pierians Greater Flint, Inc., St. Luke’s N.E.W. Life Center, and the State of Michigan Zeta Phi Beta Sorority, Inc.

The majority of Semaj’s characters in her stage show are vegetables… yes, plants!  The vegetable characters speak out adamantly about how their vibrant nutrients have been destroyed through food processing.  Thus, the vegetables revolt for their ROC (Right of Consumption) rights.  They express their frustrations in being altered for the fast food industry.

Semaj and her husband are staunch vegetarians who actively spread the word about the positive effects of eating a plant-based diet via radio shows, on CDs, and through a creative cookbook.  Semaj and her husband have improved their health tremendously with weight loss and more through their journey.  In addition, they have encouraged many patients and other individuals to follow this healthy lifestyle.

My husband and I truly believe that this production has Broadway potential.  Here is my shout-out to all of our readers out there, if you have contacts with producers or theatrical professionals, to contact Semaj Brown directly.  Her strong message is one that is needed in the forefront to uplift the health of our nation.  I am calling on anyone who is reading this blog post to contact the co-founders of the Planted Kingdom Project: Semaj Brown and her husband, Dr. James Brown, if you are looking for an educational and entertaining play that carries a healthy, positive message that can be enjoyed by both the young, K-12, and adults of all ages.

If you are interested in sponsorship opportunities for workshops and performances, e-mail the Browns at info@plantedkingdom.com or call (810) 733-5501.  Also join them on Facebook at www.facebook.com/PlantedKingdom.

Semaj Brown’s cookbook is accessible via Amazon.com:

Feasts and Fables from the Planted Kingdom by Semaj Brown

My husband and I love to order onion soup off the menu when we are dining out at restaurants but do not care for the thick layer of cheese on top.  We remove the cheese to make the onion soup more plant-based.  Here is Semaj’s version of onion soup from her cookbook below.  My husband and I approve of this alternative version of onion soup!

 

The 6 Onion Soup

onion

TOOLS

  • Knife
  • Chopping Board
  • 2 Quart Pot

 

CROP SELECTION

1 cup chopped white onions

1 cup chopped yellow onions

2 cups chopped red onions

1 cup chopped shallots

1 cup chopped leeks

1 cup chopped scallions

1 cup chopped celery

2 cups chopped tomatoes

2 Tbsp lemon juice or apple cider vinegar

2 Tbsp Tamari sauce

Freshly grated parmesan cheese (optional)

 

THE CULTIVATION

  • Peel skins off white, yellow, red, and shallot onions, discard.
  • Chop onions, place into pot of boiling water (about 6 to 8 cups).
  • Wash leeks thoroughly, scrubbing insides with a brush.  Cut 1 to 2 inches from each end, discard.
  • Wash scallions.  Cut 1 to 2 inches from each end of scallions, discard.
  • Chop leeks and scallions into 1 to 2 inch pieces, add to boiling water with onions.
  • Wash and finely chop celery.  Wash and cut tomatoes into ½ inch squares.
  • Boil onions for 10 minutes; add chopped celery, tomatoes, lemon juice and tamari sauce, boil for 10 more minutes.
  • Steep veggies for 20 minutes, drain to obtain the broth of the 6 Onion Soup.

HARVEST

The 6 Onion Soup yields about 6 cups.  It can be frozen and used as a broth for flavorful cooking.  Also, you can add shredded vegetables to it.  Just be sure that the vegetables are small (1/2 inch or less) in size.  Some like it served with a topping of fresh grated parmesan cheese.

ROOTS

Onions were first cultivated in North Africa by the Egyptians.

 

To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey  

To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here

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