A Thanksgiving Menu & Broccoli-Garlic Goodness!

Dear Friends,
I hope you are all looking forward to an enjoyable Thanksgiving tomorrow! Today, I'll be preparing a few items, and last night I finished all of my shopping. So, what's on the menu this year for my annual vegan Thanksgiving feast?


I'll be making:
For snacking, a vegan "cheese" ball encrusted with chopped walnuts, served with crackers and veggies.
Vegan "buttermilk" biscuits (a recipe from Vegan Vittles)
Roasted Broccoli with Garlic (recipe below)
Cranberry sauce
Garlic Mashers with Scrumptious Shiitake Gravy, Asian Asparagus Wraps, Fresh Pumpkin Pie, and Apple Puffs with Vanilla Bean Caramel Sauce (all recipes from my book Radiant Health, Inner Wealth)

Friends will be bringing: a beautiful salad (my friend Elaine has a magic touch with salads) and the tofurkies--a tofurky is a yummy vegetarian roast available in the freezer section of health food stores. I'll be marinating it in an orange-tamari glaze and garnishing it with roasted potatoes, carrots, roasted garlic, and roasted onions.

So, here's my simple veggie side dish that's always a crowd pleaser...and for another veggie side dish that's out of this world, sign up for my free e-mail newsletter--this month features my recipe for "Oven Roasted Cauliflower with Rosemary and Garlic" from Radiant Health, Inner Wealth.

Roasted Broccoli with Garlic

This uber-delish side is always a hit! I apologize for the loose measurements on this one--I usually just throw it all together intuitively. But, I promise that by the time my next cookbook rolls around I'll have it down to a science! Hope you enjoy.

Fresh garlic cloves, amount to your liking (and loving)
Broccoli florets, washed and cut into bite-sized pieces
Olive oil
Seasoned salt
Garlic granules


1. Preheat your oven to 400F. Peel the garlic cloves and cut each clove into thin slices.
2. In a large bowl, toss the broccoli with the oil, salt, garlic granules, and sliced garlic. Spread out in a single layer on a baking sheet. Bake for about 10 minutes.
3. Remove from the oven and shake the pan or turn the pieces over with a spatula. If the broccoli isn't done yet, put it back in the oven. What you want is very, very tender broccoli with bits of dark brown on it--it should look a bit caramelized.
4. When the broccoli looks unbearably delish, remove it from the oven and serve to your lucky guests.

*Do-ahead tip: You can cut the broccoli into bite-sized pieces a few days in advance. Then, all you'll need to do is pop them in the fridge in an airtight container until they are summoned.

Caramelized Banana Bliss Bombs

Caramelized Banana Bliss Bombs are one of my favorite desserts--they're easy to make, healthy, and really scrumptious. This photo was taken by Wanda, the administrator for the Vegan Peace Website. She's been making them often and says her kids just love them too! This is one of the 250-ish recipes from my book Radiant Health, Inner Wealth. I hope you love it too!


Caramelized Banana Bliss Bombs
Who would be interested in a dessert that is all at once healthy, elegant, easy, quick, and downright scrumptious? Me. And hopefully you!

Spiced Sauce:

One 12.3 oz. container of silken tofu (firm)
½ cup pure maple syrup
2 tablespoons oil (sunflower, melted coconut, non-virgin olive, or safflower)
¼ teaspoon each: ground cardamom and ground cinnamon
⅛ teaspoon sea salt

Flair:

1½ cups sliced strawberries
2 tablespoons crushed or chopped pecans (raw or dry toasted)

Bananirvana:

3 firm bananas (not overly ripe)
1 tablespoon sucanat or packed brown sugar
1 teaspoon vanilla powder (optional but delicious!)*
1 tablespoon non-hydrogenated margarine

1. In a blender, combine the tofu, maple syrup, oil, cardamom, cinnamon, and salt until very smooth and consistently creamy. Set aside (or refrigerate for up to a week).

2. Prepare the strawberries and pecans and set them aside.

3. Slice each banana in half lengthwise. Next, slice each banana half in half width-wise so that you end up with twelve banana segments that are each half of their original thickness and length.

4. Mix the sucanat and vanilla and lightly coat each banana segment evenly with the mixture. Alternately, you can throw caution to the wind and simply sprinkle the sugar and vanilla on each piece of banana.

5. Heat a very large skillet over medium-high heat. Add the margarine. When the margarine is melted, distribute it evenly over the pan.

6. Place the banana pieces in a single layer on the pan. Allow them to get nicely browned on the bottom (this should take well under 5 minutes). Gently flip them over with a heat proof spatula and allow them to brown on the other side. When both sides are gloriously browned and caramelized, turn off the heat.

7. To serve: Place the desired amount of sauce on a dessert plate. Top with three of the banana segments and garnish with some strawberries and pecans. Repeat for the remaining three portions. Serve immediately if you know what’s good for you.



Serves 4; 30 minutes or under! GF/Blue (according to the guidelines in Radiant Health, Inner Wealth)

Gratitude and Thanks

Dear friends,

First of all, I want to thank you so much for tuning in and for your feedback! I've been paying attention to what people have been telling me they want to see on this blog (including the survey on the lower left of this page) and it's great to have that information. And, although recipes are the #1 request, inner wellness tips are up there too. So, in the best spirit of Thanksgiving, I'd like to bring our attention today to the quality of gratitude.

And, I have to say that gratitude...wait, Gratitude with a capital G, deserves a primo spot on the inner wellness team. It's easy to implement, fun, makes you feel good, and is almost magical in its effects. It truly can help you turn things around in every aspect of your life.

For those of you who have Radiant Health, Inner Wealth (and I'm grateful for you!), you can check out the chapter called "Unconditional Gratitude is THE attitude." Otherwise, I've decided to list a few tips today that can help us feel more grateful in our lives. Because being thankful (to yourself, your friends, your life, your higher power, and everything else) will create a magical shift in your life. And you are guaranteed to like it.

Five tiny tips to create Grandiose Gratitude:
1. When you wake up in the morning, think of 5-10 things you are grateful for.
2. Before you go to bed at night, think of 5-10 things you are grateful for. This may sound a little like the first suggestion, but it's completely different. Or not.
3. You can either apply this next tip to all of your relationships or just choose one person to start with. Begin by consciously focusing on what you are thankful for in that relationship. Think of ten things that you love about that person. Then, make an effort to say thank you to them more often, as well as choosing an attitude of praise (vs. criticism) when interacting with them. After a day or two, you'll see some pretty positive shifts in your relationship--and for this reason, this exercise is great to practice on people that challenge you (or that you don't even like that well)!
4. Now, apply all of the good ju-ju from suggestion #3 to yourself. Love and appreciate yourself more. The next time you look in the mirror, don't criticize the parts of your body that aren't "perfect." Instead, focus on what you love about your body and why you're thankful for it. Be kind, grateful, and loving with yourself...and watch the goodness roll in like a tidal wave of sparkling thankfulness confetti. (Over the top? You know you love it.)
5. The next time something doesn't go your way (or just plain bites the big one), try something unusual. Give thanks. You don't have to mean it, or even say it out loud. Just be aware that the experience at hand just might be a gift in disguise, there to teach you something beautiful. I'll tell you for a fact that the more you practice this, the more you will be amazed at the positive shifts in your life.

Finally, I'd like to thank you, lovely reader, for being here and for your support and enthusiasm. You inspire me, and for that I am so thankful!! XO
Love always,
Tess

Green Chili-Garlic-Potato Soup (a.k.a. Health in a Bowl!!)

Yesterday I taught an "Immune Boosting Foods" cooking class. It was lots of fun, and everyone seemed inspired on great tasting foods that could also keep their bodies thriving. One of the favorites was this soup--a fairly new concoction that I've fallen in love with. It's super easy to make, and really IS health in a bowl!
Oh, and I have to brag a little about a comment someone made in the class, just because it was such a great thing to say. A very non-vegetarian man tasted this soup and said "I have a comment...." I waited, wondering and hoping... He then said: "Your Chicky Baby seasoning tastes more like chicken than chicken." This, my friends, made my day. Hope you enjoy this recipe...and as always, thanks so much for tuning in. Here's to your ultimate wellness!

Green Chili-Garlic-Potato Soup


This is just good medicine—and also delicious! Green chilis are extremely high in vitamin C, and the abundance of fresh garlic is the perfect natural antibiotic. Make sure not to overdo it though, as green chilis are great in moderation but can upset the tummy if eaten in excess.

First:
1 cup diced onion
1 tablespoon olive oil

Next:
4 cups each: water and chopped potatoes (skins on if organic)

Last:
1 cup roasted, peeled, and chopped green chilis (I’m a spicy baby and even I use milds)
1 teaspoon sea salt
2 tablespoons: Chicky Baby seasoning (recipe in Radiant Health, Inner Wealth) or other powdered vegan chicken seasoning
2 tablespoons fresh lime juice
4 large cloves garlic, minced or pressed

1. Saute the onions and oil in a large pot for about 5 minutes on medium-high heat.

2. Add the potatoes and water. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the potatoes are tender (about 20 minutes).

3. With a potato masher, smoosh the potatoes as much as you can (while still in the pot).

4. Add the green chilis and cook on low for about 3-5 minutes, until warmed through.

5. Add the remaining ingredients and combine well. Serve hot or warm.

Serves about 4; GF/SF/Green (according to the recipe coding system in Radiant Health, Inner Wealth)

I'd also like to add that The Kathleen Show has launched a program called "Prevention Not Prescriptions" aimed at keeping our bodies healthy and less reliant on prescription medicine. It's a wonderful program and more information can be found at: Prevention not Prescriptions at the Kathleen Show

Glorious Beets

Beets make me happy. The kind of happy that makes me want to hum in my kitchen and tell stories about my grandma. Why? For starters, I love any food that's so upfront about its nutritional value that you feel vitamin-y (not a word, don't look it up) just looking at it. Beets do that to me. Their earthy, vibrant essence just feels so nourishing. They're high in iron, calcium, and vitamins--plus, as their color would indicate, they work well for enriching and purifying the blood.

Just last night, my daughter and I made some memories in the kitchen as I introduced her to my passion for beets. She patiently watched them boil and then helped me peel them. And, once they were happily pickled in a glass jar, we stood there and admired them. They just looked so darn purty!!

So, today I thought I'd share my simple technique for pickling beets. The ingredients are completely simple and the results are nutritious and tasty. For more ideas on what to do with beets, you can also sign up for my FREE newsletter on my website--this month, I'll be featuring beets and root veggies. Ah, Autumn. Such earthy goodness!

Super Simple Pickled Beets of Happiness:
1. Get yoself some beets. Preferably some organic ones.
2. Wash them and place in a large pot. Cover well with water and bring to a boil. Reduce heat to low and simmer until a knife inserted in a beet proves it to be tender. This usually takes about 20 minutes.
3. Rinse under cold water.
4. Peeling the beets can be done in two ways: One, you can use a vegetable peeler or small knife. Otherwise, if you have cooperative beets, you can just eliminate the outer skin of the beet with your fingers, using a highly advanced "smooshing" technique.
5. Slice the beets thinly and place in a container (I like to use glass jars). From here, you can have fun with vinegars. I like to use healthy vinegars and mix them up for fun. Last night, I used a little umeboshi vingegar mixed with apple cider vinegar. However, usually I just use plain apple cider vinegar. Fill the jar about halfway up with vinegar and top off the container with pure water. You want a pickling solution of half vinegar, half water. Ish.
6. Let the beets sit overnight or for several hours before consuming. They will last for at least a week, but probably much longer. Enjoy!

Grandma's Apple Crisp

I've been asking what you'd like to see on this blog, and several people have said "healthy comfort food!" So, although this recipe is a dessert (and therefore not something to eat three bowls of or make a meal out of), it's still pretty healthy in the grand scheme of things. Especially compared to how MY grandma used to make it--with way more sugar, fat, and with only refined ingredients. However, the great thing is, as with many foods, you can healthify (my word) almost any recipe and still keep it tasting divine.
Case in point: This dessert. It is absolutely scrumptious! Plus, it's made using whole grains and vegan ingredients. With apples still in season, it's also something that can be made with local, organic produce. So, I hope you enjoy this recipe and find it yummy, comforting, and just the thing on a cool Autumn day.

This recipe is from my 2nd edition of Radiant Health, Inner Wealth, which includes over 240 delish, color-coded recipes, all with your greatest health and enjoyment in mind!

Grandma's Apple Crisp
This dish brings me back to winter nights of childhood, savoring this homey creation next to a crackling fireplace. No, we didn’t live in a little house on a prairie, but I felt like we did when we ate this! In our family, this was always served with a little milk poured over the top. However, it’s also great plain or with some nondairy vanilla ice cream. Whichever way you end up, it’s simple, easy, and delicious every time!


Thrilling Filling:
4 cups chopped apples (skins on)
1½ teaspoons ground cinnamon
Pinch of salt
¼ cup water
1 tablespoon fresh lemon juice

Crumble Topping:

•¼ cup melted non-hydrogenated margarine
•¾ cup flour (whole wheat pastry, white, or gluten-free all-purpose)
•½ cup organic “white” sugar
•Pinch of salt
1. Preheat the oven to 350° F. If you’re like me and don’t have a microwave, this is a great time to put the margarine in the oven to melt (in a heat proof container).

2. Mix together the apples, cinnamon, salt, water, and lemon juice. Place this mixture in a lightly oiled 10 x 6-inch baking dish or a round pie pan. Next, mix the melted margarine with the flour, sugar, and salt until thoroughly combined. Crumble this evenly on top of the apples.

3. Bake for 45-50 minutes, or until the topping is nicely browned and “crisp.” This is best served hot (or very warm). If you like, pour a little nondairy milk over the top. If you have any Little House On the Prairie reruns handy, this would be an ideal time to bust them out.

Serves 6; GF (with substitution)/Purple

Final Day of my Super-Immune Boosting Week!

Ahhhh....As I sit on my friend's comfy 70s couch in Denver and write this, all I can say is "ahhhhh." It's so nice to be here after a long drive (it takes about 5 1/2 hours from where I live). But, the day has really been great, despite the length of the drive. One gem I've gained is that I've finally decided to stop wishy-washying and learn how to make kombucha! And you can bet your buttons I'll be sharing what I learn with you. I already have three flavors I'm really inspired on and can't wait to experiment with.

So onward with the final day of my immune-boosting week...

Breakfast: This morning I had my usual veggie juice. And remembered the ginger. So, it was a carrot-celery-lemon-parsley-ginger juice. SO dang satisfying. Really made my tummy happy and perked up my senses.

Mid-morning: I wanted something quick and healthy, so I had a smoothie (strawberry-pineapple-banana-raspberry-orange). Life cannot be anything but good when you're drinking that sort of thing. Makes me wonder, too, why anyone would put sugar in their smoothie. It's so perfect as is, with only fruit.

Lunch-ish: I headed on the road at about 10 this morning for my Denver weekend of book signings. On the way up, I stopped at the Organic Peddler--just about the cutest spot ever, located in Del Norte, Colorado of all places. The owner, KimAnna, is an absolute angel and an artistic genius. Her store is just beautiful and reflects an immense amount of love and creativity. So, when I walked up to the front door and saw a sign that read "Today: Kim's homemade cranberry kombucha," I could not resist. There was a zero percent chance of resistance, even though I had a half-opened guava kombucha in the car. How often does a kombucha addict like me get to try the stuff homemade? Hers was made from green tea (I think, although she often uses black tea and yerba mate) and had the perfect blend of pure cranberry and fermented tea. Just divine. DIVINE.

I spent the next two hours savoring it on my drive, along with another food blessing--some beet soup a friend had made from homegrown organic beets. I cannot put into words how lucky I felt just to enjoy those simple pleasures today--foods that just vibrated with life and goodness. And they felt so amazing in my body--so nourishing and rejuvenating. So, short story long, I've decided to start making my own kombucha! It sounds like a doable process, one requiring not much more than a scoby (mushroom starter), some cheesecloth, glass gallon jars, and the tea of your choice. I'll keep you posted as I delve into the world of kombucha making over the winter...Ooh, project!

Dinner: I was quite famished by the time I rolled (well, drove, actually) into Denver, so I made a beeline for my favorite restaurant, WaterCourse. They are a veggie restaurant that can make any item on their menu vegan. So, I splurged. Big time. As in, I'm glad I don't live here cuz I'd be fat. Just kidding! (sort of) So, I had a Po Boy (polenta-crusted portabella sandwich), salad with Maple Dijon dressing, and some yummy, homey mashed potatoes with mushroom gravy. AND....a very non-immune-boosting piece of vegan Boston Creme Pie! Well, how often do I have dessert, really? Not often...so, what's the lesson here? As usual, it's all about the balance!

Thanks for playing, and I'll look forward to reconnecting with you after the weekend. I hope yours is very fun, rejuvenating, and relaxing!! And as always, please let me know your suggestions for blog topics...you guys inspire me! XO