Immune-Boosting Krazy Kale Chips


This time of year, I really focus on getting as many healthy, immune-boosting foods into my system as possible (and into my daughter's system as well!). This recipe is a perfect way to do so, as it is a big hit (BIG hit, I tell you) with adults and children alike. This recipe was taken from the "Simple Sides" chapter of my 2nd edition book, Radiant Health, Inner Wealth. I hope you enjoy it! And for a live, unscripted, ka-razy demonstration of these chips, please check out this new video.
Oh, and p.s.... I LOVE kale in case you were wondering.



Krazy Kale Chips

Want to get addicted to something that’s ka-razy good for you? Glad I could help.


4 teaspoons olive oil (regular or extra-virgin)
3 tablespoons apple cider vinegar
¼ teaspoon each: garlic granules and seasoned salt
4 cups (lightly packed) kale, chopped into pieces about 2 x 3-inches in size

1. Preheat the oven to 375° F. In a small bowl, mix the oil, vinegar, garlic, and salt until well combined.

2. Place the kale in a very large bowl and pour the mixture over it. Combine very well, using your hands if necessary. Spread the kale evenly over a large nonstick cookie sheet, pouring any extra liquid from the bowl on top of the kale pieces. Bake for 10 minutes. Remove and turn the pieces over. Bake for another 10-20 minutes, or until all of the kale is crispy. However, please note that not all of the kale will crisp at the same time. Feel free to remove pieces that are crisp even if the whole batch isn’t quite there yet.

3. Remove immediately from the cookie sheet and serve—you will not have leftovers.

Serves 2; 30 minutes or under! GF/SF/Green (according to the guidelines 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.

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

Thursday's Immune Booster Shot



Greetings, friends! Thanks for tuning in. Today was a bit crazy-busy, but I still managed to keep an eye (not two eyes, just one) on my immune-boosting project. For details on what in blue blazes this is all about, please read a few of this week's earlier posts.


Breakfast: Deja Vu! Another carrot-celery-parsley-lemon juice. Except I totally forgot the ginger today. But, happily, my daughter also drank some and didn't even complain about the parsley I put in it! Mama Victory.
Lunch: I pretty much snacked on the quickest, healthiest stuff I could find as I was extremely busy today. This included some Sticks and Twigs (a new snack product from Mary's Gone Crackers--I love these, as they're not only tasty, but the only truly whole food, organic snack in a bag that I know of...under $10 that is!), Nancy's soy yogurt, and some carrots.
Dinner: By dinner, I was really hungry. REALLY hungry. So, I made up a pasta-veggie-tofu Asian toss, which was great because Alethea (my 6-yr-old) loved it too. I made sure to include lots of shiitake mushrooms and kale (if you haven't guessed by now, these are two of my absolute favorite immune-boosters!). I put lots of garlic and chili-garlic sauce in mine for an extra immune-boosting kick.

Well friends, today wasn't exactly ideal, but I've done worse on super-busy days. Tomorrow I leave for Denver to do some book signing events (and immune-boosting talks!), so things won't exactly get more mellow over the weekend. However, food nerd that I am, I've already planned out what I'll be preparing while I'm there so that I won't be tempted to eat out too much. Plus, I'll know what to pack (garlic press, check!) and what to buy when I'm there. Yes, I may be a hopeless food nerd, but I wouldn't have it any other way.

Thanks so much, and I hope you are all staying healthy and happy on this lovely day as well! XO

Day 3 of my Super Immune Boosting Week



Good evening, friends! I hope you all had a wonderful day. Luckily, and knock-on-wood, this week is going great for me, and as I'd hoped. I'm feeling generally back to my normal state of health, minus maybe one or two more days of extra love and care. So, you ask, what was my doodle-do today? Glad you asked. Here it be:



Breakfast: Yet another fresh veggie juice. Carrot-parsley-ginger-lemon-celery. At least my juicer finally feels loved and appreciated! It had been ignored for far too long.
Mid-morning mini-meal: Fresh spring rolls (shiitake mushrooms sauteed in tamari, then tossed with raw garlic, along with carrots, basil, cilantro, cabbage, and scallions) with peanut-ginger sauce. And a kombucha, of course.
Lunch: Got a little crazy today and had a grilled soycheese sandwich on Rudi's whole wheat bread. I could have used sprouted grain Ezekiel bread (much healthier due to the amazing ingredients and sprouts), but I really wanted a soft, mushy bread. To go along with my mushy attitude, I had some smooth, simple tomato soup.
Dinner: A nice big salad, some split pea soup, and a whole grain biscuit. Lovely and simple!

Otherwise, today was a bit busy. However, I did find time to get in some meditation, visualization, and relaxation time just sitting in the fresh air and sunshine. Those things really rejuvenated me for sure! Thanks so much for tuning in, and may you find renewed inspiration and motivation to keep your immune system so strong that nothing can mess with it! I'll be back tomorrow, with TMI again--good night for now!

November 3rd Journal

Good evening, friends! Welcome to day two of my super immune boosting week. In a nutshell, I'm doing everything I can to stay healthy and not succumb to being sick, as I might have many years ago. But these days, I'm all about supercharging the immune system and letting it do its magic. So, here's what I did today...

Breakfast: Today I did another veggie juice (carrots, celery, a whole organic lemon, kale, and ginger)
Snack: Guava kombucha (yum!) and a Clif Nectar bar (kind of like a Lara bar, but organic--this kind had dates, cashews, sour cherries, and pomegranate in it)
Lunch: I hopped (ok, drove) over to Durango today to run some errands and was able to catch a lunch at the lovely Turtle Lake Refuge. They are a non-profit raw foods center and only serve lunch on Tuesdays and Fridays. So, this was a real treat. I love how they use so many locally found ingredients too--today that included home grown sprouts of all kinds, crab apples, acorns, and dock. I was served the best apple cider of my life (lots of ginger), some "Thai balls" with some sort of creamy sauce, a sprout-veggie salad with delicious dressing, some sprouted chickpea-lemon soup, and a dessert made from dates, acorns, coconut, and crab apples. I felt so nourished after that meal!
Dinner: For dinner, I was really craving chili peppers and noodles. Probably because I hadn't eaten any carbs all day, and as for the chilis--well, they're great for busting a move on any kind of illness. So, I made some buckwheat soba noodles and tossed them with cubed, stir-fried tofu. From there, I added some kale-shiitake mixture along with lots of fresh garlic and some chili-garlic sauce. Yum. I was glad my 6-yr-old ate so much of the noodle-tofu mixture or I would have been tempted to eat more!
Snack: Still a little hungry, so I had some Nancy's soy yogurt. Really great for building beneficial bacteria in the tummy.

Here's what else I did today:

Meditation, 2 quarts of water (a little low, so I'll try to get another quart in before bed), and some positive visualization.

I have also chosen to feel very grateful for my state of health today as well as the many blessings in my life. It makes all the difference in my attitude and outlook when I focus on the positives and give thanks! And on that note, thank YOU, my friend, for staying tuned and inspiring me. I really do appreciate it!
LOVE, Tess


November 2nd Journal


For those of you just tuning in, please refer to my last blog post so that this makes a little sense!

Today, I woke up feeling better than yesterday (yesterday I awoke with a scratchy throat and slight fever, hence the idea to get on the scene with this experiment!). This was a relief, because I just can't get sick right now and I'm determined to stay healthy the rest of the season, no matter what germies invade my space. So...

Today, I ate the following (95% of which was organic):

Breakfast: This morning, I started the day with some fresh veggie juice (kale, one whole organic lemon, 3 carrots, celery, and a nice hunk of ginger with the skin still on)
Mid-morning snack: Chili-Ginger Cabbage and a grape kombucha
Lunch: Miso-Soba Noodle-Kale-Shiitake Bowl with lots of fresh ginger and garlic (take that, buggies!)
Other mini-meal: Baked Chimichanga (sprouted wheat tortilla filled Perfect Pinto Beans, then baked and topped with fresh, extra spicy salsa and some nondairy sour cream)
Dinner: I like a light dinner, with lots of veggies. So, tonight I'm having a large salad with a light vinaigrette (with extra fresh garlic cloves for added nutritional oomph), some split pea soup, and some homemade pickled beets.

Other immune-boosts I added to my day included:
-I drank lots of purified water
-Plenty of meditation
-Exercise: I felt good enough to take a nice 2 mile walk today in the fresh air
-Fresh air: See above comment. Check.
-Supplements: I'm not a supplement/vitamin person--I believe in getting nutrients from real food. However, I did chew up a yummy papaya-mango vitamin C tablet today. Sometimes I just get crazy like that.

My super immune-boosting week!


Greetings, friends! I hope you all had a wonderfully fun and rejuvenating weekend.

Here's what's on my mind today: This coming weekend I have several Denver events lined up, most of which have something to do with my new slogan "This year, don't get sick, get smart!" So, how did I feel when I woke up today? Not my normal, peppy self, that's for sure. I've been around sick kids for weeks and I'm sure, been exposed to all kinds of yicky sicky bugs. However, my attitude is fortunately different than it would have been, say, ten years ago (I would have "known" I was getting sick and succumbed to it). Now, I feel as though I have a pretty darn good shot at returning my body back to a healthy, thriving state. And, fingers crossed, this will be perfectly aligned with my weekend of immune-boosting talks and workshops!

Now, here's the part where I do some admitting. Why was I feeling run down today? Well, I haven't been taking enough time to rejuvenate myself and relax, which really makes a huge difference for me. Plus, with all my recent travels, I've been eating out more than what my body would prefer. And it's pretty hard to find the same level of whole, fresh, organic foods in restaurants as you do in my house.

So, here's my plan: Take extra, super-duper good care of my health over the next 5 days and eat foods that will boost up my immune system and restore my body to great health. My last post included many of the foods I'll be empasizing this week. And, for those of you who don't mind TMI, I'll be blogging on what I eat and what I do over this period of time. So, stay tuned as I'll be posting daily this week. And hopefully, it will be a fun, empowering, educational experience for us all!

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

80 Ultra-Immune-Boosting Food Ideas!


In the spirit of staying healthy this season, I've been trying to stay focused on eating things that are highly vitalizing and nutrient-rich. Here are my top 80 picks for food ideas and recipes that are guaranteed to boost your immune system and make you feel fantabulous...I hope this helps you to make this season your healthiest one ever!


80 Ultra-Immune-Boosting Food Ideas!


1. The Ultimate Veggie Juice: In a juicer, juice carrots, celery, ginger, a whole organic lemon, beets, and kale or parsley.

2. Super Soothing Miso Bowl: Cook soba or other whole grain noodles. Saute kale and shiitake mushrooms in a little toasted sesame oil. Make a simple broth using dark miso and water. Combine the noodles, veggies, and broth in a, yes, bowl. Stir in some crushed garlic and grated ginger. Serve topped with toasted sesame seeds.

3. Ultra-Immune Boosting Smoothie: In a blender, combine acai puree, blueberries, strawberries, orange juice, and pomegranate juice.

4. Tempeh wraps: Sauté strips of tempeh in tamari and a little olive oil. Season with fresh garlic and lemon juice and wrap in a whole grain tortilla with the fixin’s of your choice and some veggies (such as grated carrots, romaine, and sliced red onion).

5. High Quality soy yogurt: A truly fresh yogurt is wonderful because it nourishes the stomach and rejuvenates the system. However, there’s only one vegan yogurt I can really recommend with a completely clear conscience. And that is Nancy’s soy yogurt. The reason I only like this kind is because not only is it truly vegan (not made with dairy cultures), it’s the only kind made solely with truly nourishing ingredients. I know this is starting to sound like an ad, but I swear this company doesn’t even pay me in coupons! It’s just one of those rare products that makes my body feel supercharged and I want others to know about it too. Unfortunately, it’s hard to find in stores, so you may have to special order it. We buy it buy the case (6 quarts of plain) and use it in everything from smoothies to sauces to just plain with some berries on top.

6. Miso Healthy Soup: Add some fresh garlic and ginger, along with some shiitake mushrooms and you’ll be dancing on the roof in no time.

7. Shiitake-Kale Saute: These two top-notch superfoods can be stir-fried together with some tamari and garlic and served plain, or with rice or noodles. Or rice noodles.

8. Nori Rolls: Wrap some short grain brown rice in nori, along with some healthy veggies inside and serve with wasabi. What a yummy, healthy meal or snack!

9. Fresh Spring Rolls: Use soaked rice wraps to enclose super-healthy fillings like shredded carrots, cilantro, basil, mint, sautéed shiitake mushrooms, and grated cabbage. Serve with a delicious dipping sauce.

10. Baked Chimichanga: I’m a little addicted to these. But unlike crack or diet cola, this addiction pays off with no side effects. Wrap some pinto beans and sautéed veggies or roasted green chilis in a whole grain (or sprouted grain) tortilla. Spray lightly with olive oil and bake until nicely browned and crisp. I like to top mine with lots of fresh, spicy salsa and cilantro.

11. Root Fries: Cut beets (red and gold), carrots, and potatoes into the shape of French fries. Toss with a little olive oil, salt, and fresh garlic. Spread out onto a cookie sheet and bake until tender, browned, and way too delicious looking.

12. Super-veggie Fried Rice: Stir-fry kale, shiitake mushrooms, garlic, carrots, and any other favorite veggies in tamari and toasted sesame oil. Add cooked, cooled brown rice and warm. This is epecially immune-boosting with some chili-garlic sauce (come to Mama!)

13. Turmeric Stir-fry: Turmeric is nutritional powerhouse! Add a little to some olive oil in a skillet and then add tamari, cubed tofu, and veggies. Saute until golden and add some fresh pressed garlic for an extra boost.

14. Potato-Green Chili Soup: Yum! Combine chopped potatoes, water, roasted green chilis, and garlic for an extremely immune-boosting bowl of goodness. I may post a recipe on this blog for my version soon, so stay tuned!

15. Popped Amaranth: You can buy this supergrain at most health food stores. Simply pop small amounts of the grain in a small pan (covered, of course) over medium-high heat. You may have to do several batches of it to get much, but it’s worth it! Yummy treats don’t get much healthier than this.

For those of you with my book, Radiant Health, Inner Wealth, these are my picks for those recipes with the absolute crazy-highest immune-boosting properties:


16. Mango-Ginger-Mint Power Smoothie

17. Four Goodness Shake

18. Triple Green Purple Power Shake

19. Super Antioxidant Smoothie

20. Berry Good Morning Shake

21. Tropical Smoothie

22. Indian Spiced Supergrain Cereal

23. Juice of Empowerment

24. Kiddie Power Drink

25. Carrot-Orange Juice

26. Carrot-Apple-Ginger Juice

27. Yellow Tofu

28. Edamame Miso Dip with Black Sesame Crackers

29. Three Citrus Asparagus

30. Fresh Thai Spring Rolls

31. Southwest Spring Rolls

32. Mango-Cucumber Spring Rolls

33. Vietnamese Spring Rolls

34. Nori Rolls with Creamy Ginger-Wasabi and Lemon-Lime Soy Sauce

35. Thai Spinach Nests

36. Moroccan Quinoa

37. Zesty Kale with Cranberries

38. Ful Mudhamas

39. Kid’s Kale

40. Quick and Healthy Herbed Garlic Bread

41. Joe’s Guacamole and Kid’s Choice Guacamole (especially healthy when served with baked sprouted corn tortilla chips)

42. Mexican Fiesta Rice (with chilis!)

43. Krazy Kale Chips

44. Garlic Mashers

45. Baby Greens with Light Miso-Ginger Dressing

46. Greek Salad

47. Indian Kuchumber Salad

48. Fatoush Salad

49. Avocado and Grapefruit Salad with Chili-Roasted Almonds

50. Chili-Ginger Cabbage

51. Shiitake, Walnut, and Dried Cranberry Salad

52. Japanese Salad with Ginger Magic Dressing

53. Salads with any of the following dressings: Ginger Magic, Light Miso-Ginger, Classic Vinaigrette, Cleansing Miso-Lime, Tangy Basil, Got Dressing!

54. Top anything with these immune-boosting chutneys: Spicy Onion Chutney or Cilantro Chutney Elixir

55. Black-eyed Peas with Kale

56. Easy Indian Mung Beans

57. Lemon Tempeh Burgers

58. Mommo’s DLT Sandwich (especially when using the Creamy Mayo to Play Dead For)

59. Tasty Lowfat Tostadas

60. Thai Drunken Noodles

61. Vitality Noodles

62. Saag “Paneer”

63. Thai Emerald Noodles

64. Crusted Tempeh with Avocado-Mango Salsa

65. Chili-Lime Noodles

66. Triple Omega Dip/Wrap with Basil & Tomatoes

67. Divine Mango Pie

68. Moroccan Barley-Spinach Toss

69. Raw Pesto Dip

70. Nori Rawls with Sprouted Barley

71. Almond-Banana Power Morning Shake

72. Funky Chunky Guacamole Wrap

73. Raw Radiance Superballs

74. Liquid Radiance Tea

75. Supercorn!

76. Peach Mango Kanten

77. Mulligatawny

78. Red Lentil, Spinach, and Lemon Soup

79. Lemon-Ginger Miso Medicine

80. Immune Power Soup

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