Book Winner Announced AND New Giveaway!

Well, the day is upon us. The winner of a brand spanking new copy of Healthy Voyager's "Global Kitchen" is.... drumroll please....wait for it.... Jeff Zellar!!! Congrats, Jeff! Please give me your mailing address and the lovely author of the book will send your copy pronto!

Again, thanks very much to all who entered the contest. And because I want EVERYONE to win when we do these, I just can't help myself and must create yet another giveaway! Yes, I know... it's a sickness. ; )

So, the new giveaway is for a FREE wellness coaching session with me ($100 value!) - and yes, you can use it even if you're far, far away. Most of my clients aren't local, so I usually work via phone or skype anyway. So, if you (or anyone you know... you can give this as a gift if you win!) could use some fine-tuning and empowering guidance in meeting your health goals, why not enter to win? You'd be surprised what can be accomplished in just one session.

OK, to enter this contest, simply do the following:
1. "Like" my Facebook page, where I will announce the winner on February 10th.
2. Follow this blog.
3. Reply to this post, telling us what your biggest holistic health goal is for 2012.

Good luck and please be sure to check back on this blog or my Facebook page on February 10th, cuz you might just be the winner!!! : )

It's Another Book Giveaway!

Greetings, friends! I hope your weekend is off to a fun, fabulous, and healthy start so far!

About a week ago, Carolyn Scott-Hamilton sent me a copy of her new book, The Healthy Voyager's Global Kitchen. It's a beautiful book, filled with all kinds of fun and yummy vegan recipes. You can browse through and find recipes that span anywhere from Japan to Greece to Germany to China. In fact, she even has a recipe for vegan fortune cookies. Serious fun!! So, today we'll be doing a contest to give away a FREE signed copy of Carolyn's book!

How to enter for your chance to win one of these awesome books:

1. "Like" BOTH of our fan pages on Facebook, where we will announce the winner on January 30th. My page is HERE and Carolyn's Healthy Voyager page is HERE.

2. FOLLOW this blog (you'll see the spot to click if you scroll down to the right).

3. REPLY to this blog post and tell us what your favorite vegan world cuisine is. I know, it's really hard - there are sooo many good ones!! But just pick one...or two...or heck, who even cares. Just tell us your fave(s) and we'll still enter you in the contest. See how nice vegans can be when they're well fed?! ; )

Good luck and be sure to check our Facebook pages on January might just win yourself a signed book!!

Ten Reasons to Keep Cold Brown Rice on Hand

Yeah, so this is pretty much my new thing. I am so in love with opening up my fridge when I'm crunched for time and seeing comforting, nutritious, versatile brown rice all ready to become lunch! It's such a time saver and it ensures I'll be eating well for the week. To keep rice on hand, simply cook up either short grain or long grain brown rice and then store in an airtight container in the fridge. It will keep for about a week.

Here are my top ten ways to use leftover rice:

1. Put some brown rice alongside your beans and veggies for a quick, filling, nutrient-dense burrito. Top with guacamole for extra lovins.

2. Make veggie fried rice. My favorite ingredients for this quick dish include green onions, sliced shiitake mushrooms, edamame, corn, tamari, toasted sesame oil, and garlic. Simply stir-fry in a wok or large skillet and you'll have dinner in five. YUM.

3. Yummy bean fritters! My new obsession is cajun chickpea fritters. I just mash up chickpeas and add cooked brown rice, cajun seasoning, garlic, minced onions, lemon, and sea salt. Healthy, snacky heaven.

4. If it happens to be short grain brown rice you've got on hand, you can make veggie sushi! Here's my how-to video on making Uramaki Zushi (could that please be any more fun to say??). My fave fillings for veggie sushi are avocado, asparagus (hello, tempura!), pickled ginger, carrots, cucumbers, and toasted sesame seeds.

5. You can make a soothing hot cinnamon raisin breakfast with brown rice - simply warm the rice with raisins, almond milk, cinnamon, and a bit of natural sweetener if desired. Ahhhh....

6. Make soup into a hearty meal by pouring it over warmed brown rice. My favorite soups to do this with are my Lickety Split Pea Soup (from Radiance 4 Life) and Green Chili Potato Garlic Soup. Hummina hummina!

7. Make a delish cold rice salad! You can do a southwestern version (black beans, cumin, garlic, onions, corn, etc.), a Japanese version (umeboshi plum paste, ginger, carrots, scallions, red cabbage, etc.), or an Asian version (toasted sesame oil, sesame seeds, brown rice vinegar, veggies, etc.). You get the idea - lots of fun options!

8. Make a yummy, hearty rice bowl. I like to top brown rice with pan-fried tofu, fresh and also sauteed veggies, then pour some yummy gravy (such as my Scrumptious Shiitake Gravy) on top. Yeah babay!!

9. Pair warmed leftover rice with a quick stir-fry for a healthy, veggie-packed meal that will leave you feeling great! For extra awesomeness, drizzle with some of my insane peanut sauce.

10. Bragging rights - who doesn't want to say they have brown rice on hand at all times? Trust me, you want to look this cool.

So, those are my top ten rice reasons...what do YOU like to use your leftover brown rice for??

Rawcho Cheese Dip


This dip is my latest obsession—I even dream about it. (You’ve been warned.) And it stars one of THE stars of the plant-based (vegan) kingdom - cashews. From creamy sauces to smooth dips to raw key lime pies, cashews are perfect in a huge variety of dishes. Plus they're nutrient-dense as well, which makes them 100% pure awesome!

Recipe from Radiance 4 Life.

▪ ½ cup raw cashews
▪ 4 oz. jar pimientos, drained
▪ ¼ cup nutritional yeast powder
▪ 3 tablespoons fresh lemon juice
▪ 3 medium-large cloves garlic, peeled
▪ 2 tablespoons water
▪ 1 teaspoon granulated onion
▪ ¾ teaspoon sea salt
▪ ¼ teaspoon ground cayenne

Blend all of the ingredients in a food processor (or good blender) until completely smooth. Serve cold or at room temperature with raw vegetables, baked tortilla chips, or raw crackers. This will store, refrigerated in an airtight container, for at least a week.

Makes about 1 cup of dip (4 servings)
GF/SF/Blue/R (according to the health guidelines in my books)
30 Minutes or Under!

Vegan Carrot Cake

This is the cake I'll be making today with my some of my cooking clients. It's rich, spicy, and totally delish. It’s also free from refined flours, artificial ingredients, cholesterol, animal products, and hydrogenated oils. You can actually feel good about eating this decadent treat! Recipe from Radiant Health, Inner Wealth.

Carrot Mixture:
1 cup each: grated carrots and pure maple syrup
1½ teaspoons ground cinnamon
½ teaspoon each: ground nutmeg, ground ginger, and ground allspice
½ cup each: water, raisins, and orange juice (the fresher the better)

Additions: 2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
2 teaspoons baking soda
⅛ teaspoon sea salt
½ cup oil (sunflower, non-virgin olive, or coconut)

Creamy Lemon Frosting:
One 8 oz. container nondairy cream cheese
¼ cup non-hydrogenated margarine
1 tablespoon vanilla extract
Zest of two large organic lemons (minced or grated)
⅛ teaspoon sea salt
1 tablespoon fresh lemon juice
2½ cups organic powdered (confectioner’s) sugar

Garnish: the zest of one large lemon (minced or chopped)

1. Combine the ingredients for the carrot mixture in a large bowl and stir well. You can now choose one of the following methods to marry the flavors: You can allow the items to soak overnight in the fridge in a covered container. Alternatively, you can place the items in a saucepan and bring them to a boil over high heat. Reduce the heat to low and simmer for five minutes. Remove from heat and cool to room temperature.

2. Preheat the oven to 350° F. Place the flour, baking soda, and salt in a large bowl and whisk or sift until well combined.

3. Stir the oil into the carrot mixture and combine well. Pour the wet mixture into the bowl with the dry ingredients and stir until everything is well combined. However, do not over-mix.

4. Lightly oil an 11.5 x 8-inch cake pan. Pour the batter into the pan, using a rubber spatula to make sure you get all of the goodness into the cake pan. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow the cake to cool slightly before frosting it.

5. To make the frosting, place the cream cheese and margarine in a medium-large bowl and whip with electric beaters until well combined—but don’t over-mix or your frosting might lose its consistency. You may also want to have a rubber spatula on hand to scrape down the sides of the bowl, as this will ensure a consistent frosting. Add the remaining items for the frosting and whip just until well combined. Refrigerate the frosting until the cake has cooled.

6. When the cake is cool enough not to melt the frosting, slather on the good stuff using a rubber spatula or butter knife. Scatter the lemon zest on top and serve. Oh yes. Yes, yes, yes!
Makes one 11.5 x 8-inch cake; GF (with substitution)/Purple (according to the health guidelines in my books)