Here's a favorite crowd-pleasing recipe from the 2nd edition of my book, "Radiant Health, Inner Wealth." Hope you dig it.
www.radianthealth-innerwealth.com

Tomato, Basil, and Roasted Pine Nut Penne

Know any people with bad attitudes about vegan food? This dish will totally mess with their heads. Put some "Green Bread" (page 69), "Spinach Strawberry Salad" (page 104), and "Chocolate Bliss Pie" (page 232) on the table as well and you may even score yourself some stalkers. Also, because this sauce isn’t cooked, you can throw this entrĂ©e together in about twenty minutes!
 
16 oz. penne pasta (or gluten-free pasta if you are gluten intolerant)
2½ cups grape or cherry tomatoes
½ cup kalamata olives, pitted and chopped (or other high quality Greek olives)
5 large cloves garlic, pressed or minced
¼ cup olive oil (regular or extra-virgin)
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons sea salt (or less if you prefer)
Lots of freshly ground black pepper (to taste)
¼ cup pine nuts
½ cup (packed) fresh basil, cut into thin ribbons or chopped

 
1. Cook the pasta according to the directions on its former home.
2. While the penne is cooking, you can toss the sauce together. First, wash the tomatoes and cut them in half. Place them in the largest bowl you have. No bowl is too big.
3. Add the chopped kalamatas, garlic, oil, lemon juice, balsamic vinegar, salt, and pepper to the giant bowl. Gently toss well to combine.
4. Toast the pine nuts in a dry pan over medium-low heat until they are aromatic and lightly browned, shaking the pan often so that they cook evenly. Watch them closely, as this process will take well under 5 minutes. As soon as they are done, remove them from heat and set aside.
5. When the pasta is al dente, drain it well in a colander or strainer. Add it to the big bowl and toss it with the sauce. Mix well to combine. Add the pine nuts and basil. Toss lightly and serve immediately. Gloat.

Serves 6-8
30 minutes or under! GF (with substitution)/SF/Purple

Woo-hoo!

Well, I finally made it home after a month in the midwest. I was so anxious to see the new books that I went out in the rain with my box cutter and had a look! So happy to report that the books look even better than I expected! What a blessing. So, my 2nd edition of "Radiant Health, Inner Wealth" is now available! To order, go to www.radianthealth-innerwealth.com and click on some sort of link regarding the book.

As far as food goes, I can also report that I am SO happy to be back in my own kitchen! Back to all-organic produce, home-cooked meals, and everything in its place.

At a friend's house in Denver yesterday, I thought of a delicious chutney idea: Currants, rosehips, ginger, lime, and agave nectar. Doesn't that sound delish!

Also on my travels, I tried a delightful concotion at Pepe's Veggie Mex Bistro in Lincoln, Nebraska. It was "cucumber lemonade" and let me tell you--it really hit the spot after a long day of driving!
I plan to make my own at home like this: Juice a whole cucumber along with an organic lemon or two (rind and all, baby!). Stir in some icy cold purified water and add agave nectar to taste. Serve with a sqeeze of lime. YUM!!