Radiant Health Inner Wealth

Pure and Simple Vegan Tapioca Pudding

2012-02-13T17:28:00.000-08:00

I've been messing around with this recipe for about 15 years, so I was bound to get it right one of these decades! The thing that I was missing for far too long was the importance of simplicity in this dish. Previously, I was cluttering it up with things like maple syrup, raisins, and cinnamon. All fine ingredients otherwise, but they simply muddied the pure, delicate flavor that you're looking for in a vanilla tapioca pudding.

That said, it's really important to use high quality ingredients, as there are so few ingredients in this dish. First of all, start with your tapioca. Personally, I prefer whole tapioca simply for the fun texture - but you can also use instant. (Instant is often easier to find as well)

So, what you'll want to do is place 1/4 cup of either whole tapioca (shown above) or instant in 3 cups nondairy milk. Now, this... THIS...is a crucial step, my friends! If you use sub-par milk, your pudding will not taste fabulous. Personally, I like to use homemade almond milk. If you're so inclined, you could also use coconut milk or another high quality nondairy milk - the fresher the better!

If you're using whole tapioca, let it sit in the milk for about 2 hours. If you're using instant, proceed with the next step.

Next, place the tapioca and milk mixture in a medium pot. Add your vanilla. You can either use one tablespoon vanilla extract or a luscious vanilla bean (or two if you're really a vanilla lover!). Obviously, using the whole vanilla bean will elevate this to another level. To use, simply score it down one side (lengthwise) with a sharp knife and then scrape out all the innards with the back of a spoon. Heaven.

Next, add 1/2 cup of organic sugar (basically, the healthier version of white sugar) and 1/4 teaspoon sea salt. Stir well with a whisk and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, for about ten minutes.

Remove from heat, let cool, then refrigerate. Before serving, stir again. Enjoy!

Serves 4
GF/SF/Blue (according to the health guidelines in my books)

Contest Winner Announced!

2012-02-11T17:01:00.000-08:00

Hey friends! I just picked the winner of my latest contest. The winning entry will receive a free coaching session with me ($100 value!) via skype or phone to empower them with their ultimate wellness goals. (It's funner than I made it sound... I have zero creativity today, apparently)

And the winner is.... Selina!! Congrats, Selina! Can't wait to assist you in achieving YOUR highest level of wellness! : )

Thanks so much, all! These contests are SO fun and I appreciate all of your wonderful comments! Best wishes to each and every one of you for YOUR ultimate wellness.

A Sexy and Delicious Vegan Valentine's Day

2012-02-06T14:49:00.000-08:00

photo of Rosemary Sea Salt Caramels (via Lagusta's Luscious)

Whether you're spending this Valentine's Day with your sweetie or by yourself (singles, represent!), you can't go wrong with a little self-indulgent deliciousness now and then, right? Especially when it's plant-based and high quality, it's all about the love. Here are ten of my favorite dishes that are sure to be a hit this Valentine's Day. Enjoy!

1. I'm not sure why (OK, I could make a few guesses), but asparagus is just plain sexy. Here are some ideas on how to use it. Oh, and these asparagus wraps are insane. You'll literally go crazy for them. LITERALLY.

2. Chocolate truffles made healthy, vegan, and insanely, addictively delish? Why yes! Your valentine will never, ever forsake you if you make them these. Or, purchase some of my latest addiction (pictured above) - "Rosemary Sea Salt Caramels" from the vegan artisan small business, Lagusta's Luscious. Pure freaking heaven.

3. Oh, and since we're on the subject of chocolate, these homemade chocolate peanut butter cups are a really fun project to do with your sweetie!

photo by Olga Vasiljeva

4. This delish, healthy, and light Ginger Lime Carrot Soup will knock your socks off. So, that's a start, right? ; ) Recipe from Radiance 4 Life and also here.

5. Watching a movie? This "Everything Nice" popcorn from Radiant Health, Inner Wealth is the perfect treat!

6. Doing the raw foods thang? This cold yummy guacamole wrap is a light, fresh meal that's sure to heat things up. Wink.

7. These gourmet mini-pizzas will win you love, admiration, and yummy noises.

8. Want to make a knockout non-chocolate dessert? Yes, I do realize there are a few of you out there. ; ) Caramelized Banana Bliss Bombs is the way to rock this party.

9. What better way to say "I love you" this Valentine's Day morning than these uber-healthy, delicious superfood pancakes?

10. Here's the ultimate chocolate cake for chocolate lovers, vegans, health foodies, or basically anyone you know with taste buds.

Book Winner Announced AND New Giveaway!

2012-01-30T13:42:00.000-08:00

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!

2012-01-20T14:29:00.000-08:00

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 30th...you might just win yourself a signed book!!

Ten Reasons to Keep Cold Brown Rice on Hand

2012-01-16T12:12:00.000-08:00

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

2012-01-13T11:32:00.000-08:00

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 my newest book, Radiance 4 Life.

▪½cup raw cashews

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

2012-01-07T09:16:00.000-08:00

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 freefrom refined flours, artificial ingredients, cholesterol, animal products, andhydrogenated oils. You can actually feel good about eating this decadenttreat! 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, andground allspice
½ cup each: water, raisins, and orange juice (thefresher the better)

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

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 alarge bowl and stir well. You can now choose one of the following methods tomarry the flavors: You can allow the items to soak overnight in the fridge in acovered container. Alternatively, you can place the items in a saucepan andbring them to a boil over high heat. Reduce the heat to low and simmer for fiveminutes. Remove from heat and cool to room temperature.

2. Preheat the oven to 350° F. Place the flour, baking soda, and saltin 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 untileverything is well combined. However, do not over-mix.

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

5. To make the frosting, place the cream cheese andmargarine in a medium-large bowl and whip with electric beaters until wellcombined—but don’t over-mix or your frosting might lose its consistency. Youmay also want to have a rubber spatula on hand to scrape down the sides of thebowl, as this will ensure a consistent frosting. Add the remaining items forthe frosting and whip just until well combined. Refrigerate the frostinguntil 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 thelemon zest on top and serve. Oh yes. Yes, yes, yes!

Makes one11.5 x 8-inch cake; GF (with substitution)/Purple (according to the health guidelinesin my books)

Meet my new wellness partner and co-author!

2011-12-29T18:20:00.000-08:00

Greetings, friends!

Wow, this sure has been an exciting week, hasn't it? I love seeing how many folks are focused on inspiring changes for the new year....So many wonderful developments are taking place in the area of wellness and holistic health - truly exciting stuff!

One such thrill for me this year has been my partnering with Carré Otis (author, activist, mother, and model). Respectively Carré and I come from two different backgrounds but have found our common ground in our recovery from disordered eating. We are joining forces to bring to you a practical, nourishing, enticing and exciting way of preparing and experiencing food that will transform old habits into healthy and liberating new ones!

Carré's book, Beauty Disrupted, was one of the first things that gave me insight into the stellar person that she is. Despite the many trials in her life (both in and out of the modeling and acting industries...you can read about them in her memoir), I can say without hesitation that she absolutely TRIUMPHED. It is incredibly rare to see someone work so hard to overcome, grow, and evolve - and to exemplify such dedication not only to the betterment of their own life, but also to use their abilities to make the lives of others better. Carré is just such a person - a shining example of the power of humans to make radical, profound, deeply beautiful, and lasting shifts!

So, what exactly is this spectacular and powerful woman cooking up with me? Well, lots!! We have all kinds of incredibly exciting plans in the works...for starters, we're working on a groundbreaking book together. We will also be offering unique holistic retreats very soon in the beautiful Colorado mountains. Haven't you ever needed to just get away and feel totally regenerated, nourished, and recharged on all levels? Um, YEAH!! Sign me up while you're at it!!

So, sit tight my sweet peas and we will keep you posted on all the new ways we're planning to be of service to your greatest wellness. You can also check out Carré's blog here and connect with her (and also me) on Twitter for more fun stuff. She has also done some great interviews recently for her book. For starters, here's one of her on The Today Show, and this is a great interview she did for Huffington Post. And don't forget to check out her book - if you want to be completely inspired and moved (and yes, entertained!), it will totally deliver.

Here's to a fantastic, inspired, love-filled, vibrantly healthy new year. Much love to you all!

Giveaway Time!

2011-12-29T11:56:00.000-08:00

Greetings, friends! In honor of the New Year and all its promise, I've decided to do a HUGE giveaway before 2012 begins! In case you didn't know, I'm rolling out a super exciting program, devoted to making 2012 your happiest, healthiest year EVER. A year of membership is still a screamin' deal at only $299 (or $199 if you get a group together!) but I'm giving away one free membership for a full year to the lucky winner!

What all does this golden, glittery prize include, you might be wondering?

1. You get FREE e-copies of my books (or hard copies of all 3 at a great package price)

2. Menu planning - I will give you set menus each week to assist you in reaching your optimal health, weight, and energy levels! Each Friday, you'll receive the DELISH menu for the upcoming week, along with a complete grocery list and preparation guidelines to help you maximize your time and simplify your life. Basically, staying on track will be a no-brainer with these guidelines!

3. Goal Charting for Extreme Awesomeness on ALL Levels!

4. This program will take the guesswork out of setting goals to achieve your ultimate wellness. You'll receive a DOABLE step-by-step guideline, plus a weekly chart to track your progress. This is key, as it will teach you to build on your successes!

5. Each morning, you'll wake up to an email that will inspire and motivate you! You will also receive all of the steps you'll need to take that day to keep you on track with your goals. (It's funner than it sounds)

6. On the first and third Sunday of each month, I will be available via conference call to answer questions, offer support, help you fine tune your goals, and renew your inspiration!

7. Stay connected with other members and myself via the Facebook page (and also a private blog) that's dedicated to making 2012 your most amazing, awesome, rockstarring year ever!

So, how exactly DO you enter to win? Simply do the following:

1. "Like" my Facebook page where you'll find healthy tips, recipe ideas, & other fun wellness jazz
2. Follow this blog (scroll down to the right and hit "follow")
3. Reply to this post and tell us what your wellness goals for 2012 are
4. Share the love! Post this contest either on your Facebook page, Twitter page (here's my Twitter profile), or blog.

Good luck...and cheers to making 2012 your healthiest, happiest year EVER!!

Vegan Gingerbread Molasses Cookies

2011-12-24T12:52:00.000-08:00

This recipe is one of those lucky experiments that I happened to get right on the first try...which was today! My daughter and I wanted to make up a special Christmas eve meal with something a little different, so we decided on gingerbread as the dessert. Hope you enjoy!

Dry ingredients:
1 1/2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
1/2 cup (packed) brown sugar (I use dark brown sugar for extra molasses flavor)
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon sea salt
1/4 teaspoon nutmeg

Wet ingredients:
1/4 cup plus 2 tablespoons oil (I used non-virgin olive, but coconut or sunflower would work too)
1/4 cup molasses (not blackstrap)
2 tablespoons nondairy milk

Final fun:
Organic sugar or turbinado sugar for topping

1. In a medium bowl, combine all of the dry ingredients until thoroughly combined. You may need to sift them in order to remove the lumps. This is also a good time to preheat your oven to 350 F.

2. Stir the wet ingredients together well and add to the dry mixture. Combine well.

3. Here's the semi-tricky part. Place the dough-like substance on a countertop and knead for a minute or so. It won't knead up like regular dough, but just do your best. It will all turn out well in the end. Next, form into a ball and roll out (using a rolling pin) until it's about 1/4-inch thick. Cut with cookie cutters and place on an ungreased baking sheet. Tip: to get the cookies to the pan without breaking, you may find a spatula helpful.

4. Finally, sprinkle the tops of the cookies with the sugar. Bake for about 10 minutes, or until the bottoms are lightly browned (well, more browned). Remove and let cool.

Makes 2 dozen medium-ish cookies
GF (if using gluten-free flour)/SF/Purple (according to the health guidelines in my books)

Vegan Egg Nog

2011-12-23T10:27:00.000-08:00

I've been meaning to come up with a great recipe for vegan egg nog for years now, and I finally got down to it this morning. I already knew the basic ingredients I wanted to use, and as I'd hoped, they came together beautifully. This is very sweet, not unlike traditional egg nog, which also made my recipe co-tester (my 8-year-old daughter) very happy! Enjoy.

1/4 cup raw cashews
1 large banana, very ripe (I use frozen banana)
2 cups almond milk (plain and unsweetened)
1/4 cup maple syrup
1 tablespoon vanilla
1/2 teaspoon nutmeg (plus more for garnish)
1/8 teaspoon EACH: sea salt and cinnamon

In a good blender, combine the cashews, banana, and just enough of the milk to blend. Process until creamy and then add the remaining ingredients. Blend until completely smooth and emulsified. Serve with a little extra nutmeg sprinkled on top. Happy holidays! : )

Makes 6-8 servings
GF/SF/Blue (according to the health guidelines in my books)

Ten Great DIY Vegan Food Gifts

2011-12-17T11:06:00.000-08:00

1. Kale chips! This is what started me thinking about doing this blog post in the first place. A friend suggested the idea that kale chips in pretty tins would make the perfect Christmas gift. I had to agree! What better way to give the gift of yummy snacky healthy deliciousness?! And who doesn't need a little green balance, what with all the sugary madness this time of year? My personal preference would be to make raw kale chips, but if you don't have a dehydrator you can also bake them at low temperatures (see my video for tips on making baked kale chips). Also, my newest book contains great raw kale chip recipes if you need some inspiration.

2. These chocolate truffles are insanely yummy and can be decorated with all sorts of fun coatings. My favorites are crushed candy canes, peanuts, walnuts, and raw cacao nibs. For holidays, I often make up a double batch of these and give an assortment of them away in pretty tins. People completely love them, and they're perfect for those who think they don't like vegan food. They'll flip for these and never even guess they're not chock full of artery-clogging ingredients.

3. Have someone who loves to grow their own food? Give them the gift of sprouting! All you'll need is a few glass mason jars, some sprouting lids (cheesecloth and even a screen patch kit can stand in), sprouting seeds, and instructions. They'll never be able to thank you enough!

Raw Cinnamon Rolls photo by Olga Vasiljeva

4. My recipe for Raw Cinnamon Rolls from Radiance 4 Life is one of those things that has surprised even me. I can't tell you how many folks have made these as gifts, served them at holiday parties, and taken them to work for rave reviews. The cool thing is that most people love them withouth even realizing that they're vegan, raw, and contain absolutely NO sweeteners (aside from whole dried fruit)! Oh, and they're scrumptious. How cool is that?!

5. This vegan parmesan sprinkle is the perfect gift for the health-minded Italian food lover on your list. It's a fantastic topping for pasta, lasagna, roasted vegetables, and anything tomato-related. Plus, it's insanely high in Omega 3s, delicious, and easy breezy to whip up. The fact that it looks super cute in a glass jar with a green bow on it doesn't hurt either!

6. These dark chocolate mint cookies are perfect for the raw foodie or gluten-free person on your gift list. In fact, just about anyone would love these healthy, raw cookies - and what a great way to balance out all the nutrient-poor treats we see everywhere this time of year!

photo by Olga Vasiljeva

7. Have someone who could use a little yummy fuel for themselves, and perhaps their family? These lemon poppyseed muffins (with zesty lemon glaze!) are super delish and made with whole grains. Long live the vegan muffin basket!

8. Want to make one dish that you can use as gifts for a LOT of people? Of course you do! Who doesn't need an awesome & delicious short-cut this time of year? Plus, you won't be tempted to eat the ENTIRE TRAY of this insanely delish orange-spiced baklava when you know you have to give most of it away. The recipe (from Radiant Health, Inner Wealth) is also on my blog here and makes like 15 pieces. So, that's at least 5 gifts right there, yes? Package it up all cute, perhaps with a cinnamon stick up in there.

9. Have a Thai food lover on your list? Or anyone with tastebuds? This Peanut Sauce is off the hook awesome and can be bottled up in a pretty glass bottle for a gift they'll never forget. Trust me, this is a recipe I used to have to dodge stalkers for.

10. Like the idea of popcorn in tins? I know I do...I grew up looking forward to our yearly giant canister of popcorn with the divider thingy in it, yielding a trio of cheese, regular, and caramel corn. Well, you too can duplicate this idea...with cleaner ingredients! Give a variety of popcorn to your munchie gift recipients for something they won't forget. Some ideas on types of popcorn include cinnamon spice Everything Nice Popcorn, caramel corn (there's a good one in Radiant Health, Inner Wealth), plain popcorn with olive oil and sea salt (add some nutritional yeast for extra lovins), spicy lime popcorn, BBQ popcorn, and chili-garlic popcorn. YUM. Need my mailing address? ; )

So, I hope that gives you plenty of ideas on what to give your friends and family (and anyone else lucky enough to be on your gift list) this season! I'd love your feedback...and please send me pictures of the vegan foodie gifts you're making. I love that stuff!

Italian Bread Salad with Tangy Basil Vinaigrette

2011-12-16T12:24:00.000-08:00

Ialways associate this one with potlucks. Maybe that’s because I have so manyvivid memories of people, in said potluck setting, raving about thissalad. However, be warned—it makes no excuses for its totally bold, intenseflavor! Anyway, a salad giving you excuses would be pathetic and just a littlecreepy.

Recipe from Radiant Health, Inner Wealth

8 oz.loaf of slightly stale crusty sourdough bread, cut into cubes (6 cups of breadcubes)*

Deliriously Delectable Dressing:

4large cloves garlic, peeled

⅓ cup(tightly packed) fresh basil leaves

¼ cupextra-virgin olive oil

⅓ cupnon-virgin olive oil (or additional extra-virgin olive oil if you prefer)

⅓ cupred wine vinegar

¾teaspoon sea salt

¼teaspoon ground black pepper

Salad Stuff:

½ lb.red leaf or romaine lettuce (one medium sized head)

Onemedium-large cucumber, very thinly sliced

Onesmall red onion, very thinly sliced

Threeroma tomatoes, seeded and chopped

¼ cupkalamata olives, pitted and chopped in half

1.*Cut or tear the bread into bite sized cubes or pieces. You should end up with sixcups of bread cubes. Allow them to sit overnight in a partially open bag. Thepurpose of this is to make the bread slightly stale so that it does not becomesoggy when the dressing is added to the salad. Of course, if you already havestale bread, you can pretend like this step never happened.

2.Place the garlic, basil, and a little of the olive oil in a blender. Blend onlow to emulsify the ingredients. Add the remaining olive oil and other dressingingredients and blend on high for a minute or so, until very smooth and thick.

3.Wash the lettuce. Dry it with paper towels or in a salad spinner to remove allof the excess water. This step is important, as too much water on the lettucewill dilute the dressing. Prepare the other vegetables at this point as well.

4.Put the bread cubes in the largest bowl you can get your hands on. Place thelettuce, cucumber, onion, tomatoes, and olives on top of the bread. Pour all ofthe dressing on top, making sure to get every last drop with a rubber spatula.Using the same spatula, stir the salad very well to mix the dressing evenly.

5.Cover the salad bowl and refrigerate it for an hour or so. This will allow thedressing time to work its magic. Stir again and serve, either at roomtemperature or chilled. Enjoy having the most popular item at the potluck! Youwill never live this down.

Serves about 6; 30 minutes orunder! (with slightly stale bread) SF/Purple (according to the health guidelines in my books)

Whole Grain and Flax Cornbread

2011-12-08T07:26:00.001-08:00

Mmm....cornbread. The perfect winter goodie. Nothing beats homemade cornbread that's warm, steamy, and fresh from the oven! Especially when it's guilt-free, as this one is - all high in fiber and goodness and whatnot, with no refined flours or animal products. Enjoy!

Flegg:
2 tablespoons flax meal (ground flaxseed)
1/4 cup water

Wet:
1 tablespoon apple cider vinegar
1-1/3 cups nondairy milk
1/3 cup oil (non-virgin olive, melted coconut, or sunflower)

Dry:
1 cup EACH: cornmeal and whole wheat pastry flour
2/3 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon EACH: sea salt and baking soda

1. Preheat the oven to 400F. For skillet cornbread, place a large (12-inch) iron skillet in the oven to warm it while you're making the cornbread. For muffins, lightly oil the cups in a muffin tin.
2. Flegg out. How, you ask? Simply combine the flaxseed meal with the water in a small bowl and stir. Set aside for at least 5 minutes, or until gooey.
3. In another small bowl, combine the vinegar and milk (this will become your "buttermilk"). The vinegar/milk bowl will also need to be in time out for five minutes - same as the flegg. They can talk amongst themselves if they get bored.
4. In the meantime, combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.
5. Combine the flegg with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients (and flegg) are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
6. Remove the skillet (if using) from the oven and spray or lightly coat with oil. Pour the batter into the skillet and smooth out the top. If making muffins, pour the batter evenly into ten muffin cups. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy!

Makes 10 servings/SF/Blue (according to the health guidelines in my books)

What to Bring to Holiday Parties and Potlucks? My Top 12 Picks!

2011-12-05T10:15:00.001-08:00

So, you've asked...and I've heard you...and here's my answer. What DO you bring to all those annoying (I mean, simply delightful) Holiday parties and potlucks?? Especially when you want to contribute a relatively healthy dish but still knock some socks off? THIS, people. This...

photo by Olga Vasiljeva

My Top Twelve Picks for Healthy, Scrumptious Potluck and Party Dishes!

1. This Carrot Ginger Lime Soup from my newest book Radiance 4 Life will have everyone raving! Not only is it delicious - it's also incredibly immune-boosting, nutritious, and vitalizing. If you don't have my book, it's also here on my blog.

2. I know you've seen far too much hummus at parties, but how often is it really spectacular? Plus, sometimes hummus really is just the right thing to do. Here's my blog post on hummus perfection in all of it's glory.

3. Do you have something to prove in the "vegan desserts are just as awesome as any other kind" realm? Then make THESE. They're the most delicious, addictive chocolate truffles in the world...plus, you can do all sorts of fun coatings on them for parties. My favorite is a candy cane crunch coating. Yeah, you heard me right. It's epic and such.

photo of Raw Cinnamon Rolls by Olga Vasiljeva

4. These raw cinnamon rolls are crazy easy to make, healthy, nourishing, energizing, and totally scrumptious! Try em. Recipe from Radiance 4 Life but yes, also on my blog.

5. Want to do something really different? Every time I make this Indian appetizer, it never fails to disappear in minutes. Seriously, people freak out over these Lemon Cilantro Pakoras. Think of them as the crack cocaine of Asian snacks.

6. Speaking of flavor, these Chili Lime Noodles are incredible. Even picky eaters flip for them! Plus, they're great if you have any gluten-free guests. Another recipe from Radiant Health, Inner Wealth that's also on my blog here.

photo of fresh spring rolls by Olga Vasiljeva

7. This will win you friends, stalkers, and fans. I promise. My fresh spring rolls (aka "summer rolls") are always a hit, no matter what the venue. They're unusual, fresh, vitalizing, and you're likely to be the talk of the party if you bring them, especially if you serve them with my insane Peanut Sauce! I even have a fresh spring rolls video to help you, as well as tons of spring roll recipes in my books.

8. OK, so this is so perfect that I get a little over excited...it's a pretty green dip (that's colored naturally by the edamame!) served with red bell pepper strips. The perfect holiday colors, and the perfect holiday dip! This recipe uses a ton of healthy superfood ingredients and the result is delicious and crowd-pleasing! I recommend serving with some black sesame crackers or other healthy crackers that are relatively neutral in flavor. Yet another recipe from RHIW that's featured here on this blog.

photo by Michelle (McCluggage) Bebber

9. Here's a delicious, easy to make dessert that travels well and that everyone is sure to adore. My Grandma's Apple Crisp recipe is also near and dear to my heart as it was something my darlin' grandma and I always used to make together this time of year. And trust me, it's insanely delish! Recipe from Radiant Health, Inner Wealth and also here on my blog.

10. These asparagus wraps are so fun and fancy! Yeah, I just said that. But really, you'll get a lot of secret admirers up in your grill if you serve these awesome asparagus wraps. (pictured above) They're pretty exciting and very easy to make, even if you've never worked with phyllo before. Recipe here on my blog (and also in RHIW).

11. Feel like bringing something super easy and snacky? This cinnamon spice Everything Nice Popcorn is a breeze to make and will surely be a hit!

photo by Michelle (McCluggage) Bebber

12. This Tomato, Basil, & Roasted Pine Nut Penne is great for when you want a crowd-pleasing entree that no one will ever guess is vegan. It's delicious, satisfying, and guaranteed to get rave reviews!

So, I hope you find that helpful, friends! And please let us know - what are YOU bringing to your next potluck or party?

A Dozen Gifts for Vegan Book Lovers

2011-12-01T09:10:00.001-08:00

So, you're working your way through your gift list and you've come to that vegan/vegetarian friend, relative, or co-worker who loves to read. How very convenient, then, that you've somehow stumbled upon this blog post! It was really hard for me to narrow this list down to just a dozen, as there are so many great choices out there. It actually blows me away, considering what was available when I first made the choice to go vegan in 1991. I think there were like two books back then. (I started writing cookbooks for a reason.)

Anyway, this is my definitive list. It's an eclectic mix, so there's something here for just about anyone - even if they're only veg-curious! So, get yourself ready for some thrills, people - this is gonna be fun...yet informative.

My Top Twelve List of Gifts For Vegan Book Lovers (in no particular order):

1. The New Whole Foods Encyclopedia by Rebecca Wood: This is a lovely reference guide that I recommend in all of my books. Rebecca's book is a wonderful treasure of whole foods, listed in alphabetical order along with their nutritional benefits. She also includes storage tips, historical references, and a few preparation tips. Basically, it's like a fun, well-written wikipedia for plant foods.
2. Vegan Bodybuilding and Fitness by Robert Cheeke: This book gives you all the information you need for building your body on a plant-based diet (it's not just for bodybuilders either - it's helpful for all fitness regimes). I also like recommending Robert's book because he's just a really nice guy with a lot of common sense - and he does one hell of a George Bush impression.

3. My books (Radiant Health, Inner Wealth; The Two-Week Wellness Solution; Radiance 4 Life): I know many of you already have these, but for those who don't, they're all about deliciousness and optimal health. And who doesn't want that fab combo?? I'm currently running a sale on all three - perfect for the foodie who wants to get (or stay) healthy!
4. Beauty, Disrupted by Carré Otis and Hugo Schwyzer: Although this isn't technically a book about veganism, I can't bring myself not to include it on my must-read list. It's one of the most inspiring things I've read in ages, being that Carré is living proof that transformative change is possible in this life.
5. Happy Herbivore Cookbook by Lindsay Shay Nixon: I love how simple and easy Lindsay's recipes are. If you want practical, healthy dishes, her book is a fantastic resource! And she's also just a down-to-earth, friendly person who constantly surprises me with her creativity and intelligence.

6. Japanese Cooking by Miyoko Schinner: I love this book mostly because it contains some of the first vegan recipes I ever came to love. Imagine my delight when, twenty years later, I got to spend some time with Miyoko at the San Francisco Veg Fest (we were both speakers there). She's just a delighful woman who understands the concept of balance, health, and delicious food.
7. The Thrive books by Brendan Brazier: I actually met Brendan on that same trip (at the San Fran VegFest) and found him to be delightful, funny, and just chock-full of good, common sense - something that's ironically often lacking in so many health books. Brendan is a great example of how to be in top notch physical condition on a vegan diet and his books are full of great advice for anyone interested in reaching their peak condition.

8. A subscription to VegNews Magazine: So, this isn't a book, but you probably figured that out after you saw the word "magazine." But hey! What's more fun than a gift that you keep getting all year round? Not much, my friends. VegNews is all kinds of awesome.
9. The Complete Idiot's Guide to Plant-Based Eating by Julieanna Hever: A great book for those who need to learn the basics of healthy vegan eating, written by one of the sweetest people I know! Plus, how cool is it that Julieanna was recently featured on Dr. Oz? I'll answer that - it's crazy cool.
10. Sweet Freedom by Ricki Heller: This book was even recommended by Ellen Degeneres. It's a great gift for the gluten-free gal (or guy) on your list, as all of her dessert recipes are wheat-free, vegan, and also free of refined sugar. And, yeah, Ricki's a peanut too. It's a great community that I'm part of!
11. The New Fast Food by Jill Nussinow: The great thing about this book is the fact that Jill really gets pressure cookers - and few do. I often recommend this book, as I love seeing my readers and students using the fabulousness that is the pressure cooker!
12. Party Vegan by Robin Robertson: Robin is one of those long-time vegan goddesses who has written lots of books and is very dedicated to her profession. I admire her tremendously. I chose to recommend this book as it's a great resource for, yeah, parties. And also, it gives me some time to stall the people who've asked me to write a book along those lines! For now, I have a few others I'll be writing first, so I'm happy Robin has it covered! It's a great concept and a great book.

So, I hope you found that list helpful. And I do encourage you to give the gift of reading these great books not only to the vegans on your list, but also to anyone who wants to live a healthy, happy life.

I also have to mention that it was very hard keeping this list to a mere dozen - there are many other vegan books and authors that are near and dear to my heart, and I hope I have a chance to feature them as well before too long! Happy holidays and thanks for stopping by!!

Tess's Top Ten Picks for Family Movie Night

2011-11-27T13:43:00.001-08:00

So, you've got the night off and want to enjoy delish (yet healthy) snacks and a family movie that's actually good (unlike most "family films"). What do you do??!! You check out my blog, of course! I've got you covered with my top ten favorite family movies and fabulous snacks. You probably already suspected I love you, but this confirms it.

What to watch?? Here are my Top 10 Family Films That Both Kids and Grown-ups Will Love (in no particular order):

1. A Little Princess (the 90s remake, not the Shirley Temple version): Love this. LOVE it. Don't ask me to explain, or I'll burst into tears.
2. The Education of Little Tree: A beautiful true story about a Native American boy who was raised by his grandparents - so moving and sweet, I can barely stand it!!
3. Megamind: I was prepared to hate this, but ended up watching it twice. Will Ferrel is comedic genius as the voice of the main "bad" guy who you can't help but love. (oh, and I'm sneaking in a plug for "Elf" here as another super fun family film that also stars WF)
4. Ratatouille: Foodie rat-loving fun for the whole family.
5. Little Manhattan: So freaking adorable!! It's about a pre-teen boy who experiences his first crush. Very clever, good-hearted, and engaging. We love it.
6. Enchanted: Amy Adams is perfection in this - also perfect in this is my secret boyfriend, James Marsden. (even he doesn't know he's my boyfriend)
7. True Muppet Movies: This includes anything during the Jim Henson era, and also the newest "Muppet Movie" (2011). Forget about anything in between. Muppets = Love.
8. My Dog Skip: Super cute film about the pure, devoted love that exists between a boy and his dog.
9. The Secret Garden: Magical, inspiring, and endearing. Love this one!
10. The Black Stallion: This was my favorite movie as a child. Directed by Frances Ford Coppola, this film is strikingly beautiful, quiet, and enchanting.

My Top 10 Healthy & Delish Things to Munch on Movie Night:

1. My newest creation - BBQ popcorn! You know you want to.
2. Raw veggie sticks dipped in vegan ranch or creamy hummus
3. Hello, delicous! Spoon up some of this fat-free banana ice cream and feel the love!
4. "Everything Nice Popcorn" from Radiant Health, Inner Wealth - it also happens to be here on my blog.
5. Any of the other yummy, healthy popcorn recipes from my books - our current favorite is the sweet and spicy turmeric popcorn from Radiance 4 Life. YUM.
6. Sweet potato fries - even picky eaters usually munch these beta-carotene-rich yummies right up!

7. VEGAN PIZZA. Here's an example on my blog, and there are several others in my books.
8. Here's a great way to get your VEG on while still feeling like you're munching fun stuff. This recipe for rosemary roasted cauliflower is so sinfully delicious, you'll swear it's made of evil.
9. Check out my blog post on Ten Healthy Snack Ideas for another ten within this ten. The mind boggles!!
10. These "No Will Power Cookies" are super easy to make and also totally satisfying. Peanut butter chocolate love shall reign supreme!! OK, I know I'm being a little dramatic...but hey, this is a movie blog post after all! ;-)

So, I hope this post inspires you to have some wholesome, awesome, delish fun on your next family movie night! Oh, and of course you can enjoy these suggestions even if you are all growed up and gots no wee ones...a truly good family movie is one that anyone can enjoy, no matter what your age! So please let me know what you think...and also I'd love to hear what YOUR favorite family movie is!

BBQ Popcorn

2011-11-22T12:12:00.001-08:00

Sure, it's a little "out there." But, yeah, so am I! I've had this odd craving the last week or two for BBQ popcorn. Out of nowhere. And I'm not sure it's even a real thing. But hey, it is now! And it only takes about ten minutes to whip up a batch! Be sure to use smoked paprika, though, as it's very important to the overall flavor. For those of you not familiar with the stuff, it's also divine on my Hungarian Chickpeas (from Radiance 4 Life and also here on this blog). Enjoy!

BBQ Popcorn

1 tablespoon oil (coconut or olive)
1/2 cup popcorn kernels

1/4 cup raw agave nectar
1 tablespoon smoked paprika
2 teaspoons mustard powder
3/4 teaspoon EACH: sea salt, garlic granules, and onion granules
1/8 teaspoon (or more, you spicy baby!) ground cayenne powder

1. Pop the corn in the oil - I use the old fashioned stovetop method, over medium-high heat. Make sure to shake often, keep the lid on, and remove from heat as soon as the popping slows.
2. Drizzle with the agave nectar and sprinkle with the remaining ingredients. Stir well and serve!

Makes 3 servings
GF/SF/Blue

How To Pack An Awesome Healthy Lunch for Your Child!

2011-11-17T12:59:00.003-08:00

Hey friends! I snapped this (truly stunning) photo last night to answer the question I'm so often asked: "What DO you put in your daughter's lunch every day?!" Well, that often varies, but I figured that this was as good a lunch as any to photograph as an example.

From top left, clockwise, here's what I packed last night:

* Dehydrated kale chips (I used my recipe for "Krazy Kale Chips" from Radiant Health, Inner Wealth that work great either baked or dehydrated as a very healthy snack)
* Nancy's soy yogurt (I like this particular brand as it's very fresh and nutritious, unlike so many of the other brands that seem overly processed)
* Homemade applesauce (in a pinch, you can purchase pre-packaged organic applesauce cups)
* "Wacky Apple" wild berry fruit leather - I like this stuff because it's one of the few brands that still makes organic fruit leather - so many other brands are using conventionally grown fruit, which is too bad, especially when they include heavily sprayed fruits such as apples and grapes. Of course, the best fruit leather can easily be made at home if you have a food dehydrator! We do that often, but don't have any on hand at the moment.
* "Carrot pennies" - these are simply thinly sliced carrots, made into an exciting snack by the addition of the word "pennies."
* Nori strips (we buy these pre-packaged in strips - kids love them and they're very high in minerals!)
* Manna bread (cinnamon date) - this stuff is sooo nourishing! It's made of very simple, nutrient-dense ingredients and baked at low temperatures to preserve the nutrients. This particular flavor only has three ingredients, I believe - sprouted wheat berries, dates, and cinnamon. The "carrot raisin" variety is also really good, btw.

So, now that you have an idea of what we put in our lunches, you might be asking what we put them IN. Well, as a matter of fact...as of today, Imma have to rush out and get the awesomest lunch box I've ever seen in my life! This morning, I was at Carre Otis's home (pu-leeze check out her amazing book Beauty, Disrupted - it will move you to tears and inspire you!) and she showed me these environmentally friendly and non-toxic wonders, Go Green Lunchboxes, that she uses for her daughter's lunches. I love that you can put a variety of foods in all the little compartments and also write a love note to your little one on the dry erase board inside. They've really thought of everything! Here's the one I want:

And last but not least, I wanted to leave you with some other lunch ideas for the kiddos. These are all things I've had success with in my daughter's lunches.

My TOP TEN Ideas For Healthy Kid Lunches:

1. Nori rolls: My daughter loves these and they can be made with short grain brown rice for extra nutritional benefits. She likes hers filled with carrots and seasoned tofu strips, but you can use any veggies your kiddo likes. I sprinkle them with a little tamari and lemon juice and top with sesame seeds.
2. Fresh fruit: Enough said.
3. Ants on a log: Cut celery into segments, fill with peanut or almond butter, and dot with raisins. Classic.

4. Sesame Tofu (pictured above, photo by Olga Vasiljeva and recipe from Radiant Health, Inner Wealth) or any other fun little tofu bizness. The recipe for this is also on my blog here, btw.
5. Peanut Butter and jelly sandwiches: See, I knew you'd learn something fresh and new from reading this blog post!! In case you've never heard of these, they're pretty much cutting edge. They involve peanut butter, some sort of smooshy fruit substance, and hopefully a whole-grain bread of some sort. Oh, but wait, there's more! Have you ever made a...
6. Rainbow PB&J?! Trust me, you want to know about this. Take a whole grain slice of bread and top with peanut butter and a thin layer of jelly. Then, make a rainbow open face sandwich happen. I make my rainbow out of sliced strawberries, mango, banana, kiwi, and blueberries. So fun, healthy, and pretty!
7. Fresh spring rolls! My daughter loves these bad boys filled with seasoned tofu, carrots, sesame seeds, cabbage, and mint....with a lil peanut sauce on the side. You can find the exact how-to on spring rolls in any or all of my books.
8. Sesame Peanut Noodles: Toss udon (or soba, linguine, rice, etc.) noodles with peanut butter, toasted sesame oil, maple syrup, tamari, and tahini. Add whatever Asian-style veggies your child will go for (edamame, carrots, peas, cabbage, and cilantro are good choices).
9. Bean burrito: My daughter loves these in her lunches! I simply fill a sprouted grain tortilla with vegan cheese and beans, wrap, and pan-fry until both sides are crisp and browned. From there, I wrap it up and serve with a little vegan sour cream. Surprisingly delicious even when served cold, the next day!
10. Don't underestimate the magic of liquid sustenance! Smoothies, shakes, and even green smoothies are a great way to keep your child fueled and energized throughout the day. Here's a green smoothie recipe that I've made at kid's cooking classes with rave reviews.

So, there you have it! Lots of ways to make your kid's lunches something fun, special, and uber-nutritious. Enjoy!

Rosemary Mushroom Strudel

2011-11-16T10:37:00.001-08:00

photo by Olga Vasiljeva

Recipe from Radiant Health, Inner Wealth

Mushroom lovers, this dish was made for you (us)! There isnothing like a medley of well flavored mushrooms to delight the palate andnourish the body. If you are gluten intolerant, you can substitute pan-fried polentafor the puff pastry. However you end up, this is a delicious, easy, and impressive way to begin a meal. Oh, and yes, this is a great side dish for Thanksgiving!

Rosemary Mushroom Strudel

½ lb. frozen puff pastry dough (thawed according to thepackage directions)*

Mushroom Mania:

1 cup thinly sliced shiitake mushroom caps

1½ cups (3 oz.) sliced or chopped portabella mushroom caps

1½ teaspoons fresh rosemary leaf, chopped

½ teaspoon each: driedthyme and fresh lime juice

¼ teaspoon each:organic sugar and ground black pepper

5 large cloves garlic, minced or pressed

½ teaspoon sea salt

1 tablespoon each:balsamic vinegar, tamari (or shoyu or soy sauce), and olive oil (orrosemary-infused olive oil)

Garnish:

1 tablespoon olive oil or rosemary infused olive oil

1 teaspoon each: driedminced onion and fresh rosemary leaf, chopped

1. Preheat the oven to 400° F. Sauté all of the ingredientsfor the mushroom mania medley (mmm...) over medium heat for 5-10 minutes, oruntil all of the liquid is absorbed.

2. Cut the puff pastry into 3-inch squares. Alternatively,you can opt for fun shapes, made using cookie cutters. Place the pastry pieceson lightly oiled cookie sheets, leaving just a little room in between so theycan puff out. Top them evenly with the mushroom medley.

3. Drizzle the additional olive oil evenly on top of themand sprinkle with the dried onion and rosemary. Bake for about 10 minutes, oruntil the pastry is golden brown. Serve immediately.

Serves 4; 30 minutes or under! GF (with polenta)/Purple (according to the health guidelines in my books)

*Tosubstitute polenta for the puff pastry, simply follow the directions for makingpolenta on page 94 of RHIW. When the polenta is firm (after chilling overnight), cut itinto squares or shapes and pan-fry it until golden browned on both sides. Topthe hot, pan-fried polenta pieces with the cooked mushroom mixture, sprinklewith the garnishes, and serve.

The Ultimate Vegan Thanksgiving Menu

2011-11-09T11:39:00.000-08:00

Hey sweet peas! How's November treating you? If you're like me, you've already begun to think about the deliciousness that is Thanksgiving. Mmmm, nothing satisfies like a well planned Thanksgiving dinner! And in my world, that dinner has been a vegan one for the last 20 years. Granted, I didn't always host my own vegan dinners, but over the last 10 years (ever since I moved to Colorado), I've had a vegan Thanksgiving dinner at my home. Most years, we invite good friends over and they all bring vegan dishes to share. Many of my friends aren't vegan (or even vegetarian!), but they're all cool enough to be psyched to have a delicious meal with friends and not care that it's animal-free.

So, what does a vegan eat on a day that is usually all about eating turkeys? PLENTY. We eat a-plenty. In fact, I always try to get in a good workout the morning of, so that I can give myself room to enjoy all that amazing food!

On Thanksgiving this year, there will be a dozen of us gathered at my home. Several vegetarians, three vegans (myself, my daughter, and a friend), and a few meat-eaters. We don't really do much other than talk, laugh, and eat. For us, it's a day of homey kitchen fun, warmth, laughter, and damn good food.

So, I know what you're thinking now... "Enough talk! Tell me what you eat! I want details. Specifics." Yes, I hear you, and I shall comply! Here goes...

Our Vegan Thanksgiving 2011

* Tofurky: Yes, tofurky. I do realize many people mock the idea of having a "fake turkey" but really, I don't think of it that way. First of all, it's DELICIOUS. And secondly, it's REAL food, not fake. In fact, if it tasted like turkey, I personally wouldn't like it! But it's made from real foods like tofu and garbanzos, and makes for a great main dish that's easy to put together. I like to baste my tofurky roasts with a mixture of orange juice, olive oil, and tamari and add lots of trimmings to the pan - potatoes, lots of garlic cloves, sliced onions, and carrots. And oh mama! When the roast is done, you have all those yummy caramelized veggies on your plate.

* Some kind of warming winter soup must make an appearance, and this year I think that soup needs to be my Carrot Ginger Lime Soup from my newest book. But, since I love this recipe so insanely much, I also shared it here. You must try it! Pictured below.

* Garlic Mashers: Basically, my yummy mashed potato recipe from Radiant Health, Inner Wealth

* What goes on the mashed potatoes and tofurky? Why, none other than my pride and joy, Scrumptious Shiitake Gravy. Seriously, even if you eat meat and hate mushrooms, you'll want to eat this stuff with a spoon! The recipe is also from Radiant Health, Inner Wealth, but also on my blog here.

* Another huge crowd-pleaser is my recipe for phyllo wrapped asparagus. Trust me, you'll have stalkers if you serve these (pictured below). Again, this is a recipe from my first book that I also shared on my blog here.

* This year, I'll be making the Roasted Rosemary Butternut Squash from Radiance 4 Life. I made this for a cooking class last weekend, and everyone wanted seconds (and thirds, but at that point, it was gone!)

* Cranberry sauce of some form must happen. I'm sort of traditional that way. Sometimes, I cheese out and buy pre-made organic cranberry sauce, but this year I'll be making this recipe from VegWeb. I've tried it before, and it's really unusual and delish!

* My recipe for Roasted Cauliflower actually won an award! It's CRAZY good. It's in the sides chapter of Radiant Health, Inner Wealth and also here on my blog.

* Warm bread of some kind is a must, so this year I will be making a whole grain cornbread. YUM.

* My friend Elaine is bringing one of her magic salads (her salads are unreal!) this year, but normally I make either my Spinach-Strawberry Salad (pictured below and SO good!) or something along those lines.

* This year, a friend is making the citrus beets with maple glazed pecans from my book Radiance 4 Life. SO glad I invited her! I'm literally drooling, thinking about this one.

* Finally, we always make sure to have some ridiculously delicious desserts on the table. I'll be making a pumpkin pie (using my recipe from RHIW) with the beautiful local organic pie pumpkin I picked. Woot! Also, I think we'll make some Apple Puffs with Vanilla Bean Caramel Sauce (also from RHIW and pictured below) just to round things out. They're easy to make, but sooo impressive and delish!

Well, that's about it! I feel like I'm forgetting something, but if so, I have a feeling we'll somehow have enough to eat! So, howzabout it? Let us know what's on YOUR menu this year!!

And THANK YOU to Olga Vasiljeva and Michelle Bebber for their beautiful photographs!

Scrumptious Shiitake Gravy: A Vegan Gravy That Even Omnivores Flip For!

2011-11-06T21:36:00.000-08:00

Oooohh…how decadent and delicious is this gravy? Very. Thelast time I included this in a cooking class, the students were actually eatingit by the cupful! This is divine served over baked or mashed potatoes, crunchytempeh, noodles, grains, pan-fried tofu, or an empty cup. Don’t let the longlist of ingredients fool you—this is actually quite simple to make. And sooooooworth it!

P.S. Slather this on your entire Thanksgiving. Except for the cranberry sauce....wait, I take that back. This is craycray good on every. Single. Thing. Recipe from Radiant Health,Inner Wealth

Scrumptious Shiitake Gravy

1 cup thinly sliced shiitake mushroom caps

One medium yellow onion, minced
½ cup non-hydrogenated margarine (1 stick)
¼ cup tamari, shoyu, or soy sauce
8 large cloves garlic, minced or pressed
½ cup EACH:white wine or sherry, rice flour, and nutritional yeast powder
1 cup water
¼ cup balsamic vinegar
1 teaspoon dried sage
2 teaspoons dried rosemary leaf
3 cups nondairy milk, plain and unsweetened
4 teaspoons dried onion granules
2 teaspoons organic sugar or sucanat
2 tablespoons vegetarian chicken seasoning or “Chicky BabySeasoning” (recipe in my books)
1½ teaspoons sea salt (or less if you prefer)
1 teaspoon ground black pepper (or freshly ground to taste)

1. In a large saucepan, sauté the mushrooms and onion inabout 3 tablespoons of the margarine over medium-high heat until the onions aresoft and just beginning to brown. Be sure to stir often during this process. Ifthe pan becomes dry, add more margarine as needed.

2. Add the tamari, garlic, and wine and stir well. Sautéfor another 2-3 minutes, stirring often.

3. Reduce the heat to medium-low. Add the rice flour andnutritional yeast and stir well to make a smooth base (aside from the lumpymushrooms and onions, that is). This is your “roux.” Add the water slowly,stirring constantly, until the base is as smooth as possible.

4. Add the remaining items, one at a time, stirring well tocombine. Simmer gently over medium-low heat to marry the flavors for about15-20 more minutes. You will want to stir the gravy often during this time tomake sure that nothing sticks to the bottom of your pan. Serve hot or warm.Enjoy your gravy, you lucky baby.

Makesabout 6 cups; 30 minutes or under! GF/Purple (according to the healthguidelines in mybooks)

Perfect Polenta - Quick, Easy, and Vegan!

2011-10-30T19:59:00.000-07:00

This is a very quickand simple version of the Italian classic. Granted, this is a majorshortcut compared to the traditional method which takes an hour or more tocook. However, this version is still delicious and makes homemade polentaaccessible for people who wouldn’t otherwise try it. As this is also a kidpleaser, many parents I know (including myself) have made this a staple intheir repertoire. There are several ways to serve this, so you will want toread through this recipe entirely before you begin. A delicious variation (ifyou will be serving it as firm, pan-fried polenta) is to stir additions intothe polenta while it is still creamy. Rosemary, fresh or roasted garlic,organic lemon zest, and sautéed, sliced mushrooms all work beautifully forthis.

Creamy Polenta with Variations

Recipe from Radiant Health, Inner Wealth

1 cup dry polentameal
3¼ cups water
2 tablespoonsnon-hydrogenated margarine
3 tablespoonsnutritional yeast powder
¾ teaspoon sea salt(or less if you prefer)

1. Place the polentaand water in a medium saucepan and whisk (with a wire whisk or fork) to removelumps. Cook over medium heat, whisking continually, until it begins to thicken.Stirring the polenta constantly will prevent it from spattering, clumping, andother forms of disorderly conduct.

2. Once it begins tothicken a bit, turn the heat down to the lowest setting your burner can manage.Continue to cook, whisking very often, until it is thick (usually about 5-10minutes).
3. Stir in themargarine and allow it to melt. Once it has melted, mix it in well. Finally,add the nutritional yeast and salt. Stir the mixture until everything is wellcombined.

Serves 4-6; 30 minutes orunder! GF/Blue (according to the health guidelines in my books)

To serve creamy style:

If serving the polentaimmediately, it is delicious just plain. However, you can top it with tomatosauce or soy cheese. If desired, you may add just a little more water to theportion you will be eating as creamy polenta. If you are reserving some polentato make “firm style,” do not add any extra water to that part.

To serve firm style:

Option 1: Place the cooked, warm polenta in plastic wrap and roll it up into alog formation (like you see instores). After it has chilled in the fridge for several hours (or overnight)and become firm, it can then be cut into rounds. Sauté the firm polenta roundsin a little oil or margarine over medium heat until golden on both sides (about3-5 minutes on each side).

Option 2: You can press the creamy polenta into a pan. Cover and refrigeratefor several hours (orovernight). Once it has chilled and become firm, you can cut it into squares (or fun shapes usingcookie cutters). Finally, pan-fry the shapes in a little oil or margarine until golden on both sides.

New Giveaway!!

2011-10-27T16:53:00.000-07:00

Well, hello there, lovelies! And how are you on this fine and fanciful day? Thanks so much to all who participated in my last giveaway...you guys really made it fun!! And the winner, Janet, is super excited about her new Japanese books by Miyoko Schinner.

So, today - being the new day that it is - brings with it the promise of yet another giveaway. When I was in San Francisco this month, speaking at the World Veg Fest, I met the nicest lady. (Well, I met a crap-ton of nice ladies - it was VegFest after all!!) But this particular nice lady was the owner of Animal Matters, the makers of a children's game called Fur and Feathers. She was even nice enough to offer to watch my booth while I was speaking. I didn't even have to ask! So, she gains major bonus points in my book for being a sweetie - and if I didn't know already, I would have discovered this fact by playing this board game. It is, simply put, pure awesomeness.

My daughter is flat-out addicted to it and wants to play it with me, her friends, and pretty much anyone she can grab off of the street. (We live on a friendly street.) You win the game by saving animals (via the "Choices Cafe," "Animal Shelter," or by rescuing animals from the farm). I think my daughter's exact words upon first playing this game were: "I really love this game for two reasons... for one, it's fun. For two, it's vegan-friendly. Not just vegetarian-friendly, but VEGAN-friendly. Like, you can get pretend vegan pizza."

So, now that you want to win one really, really bad, you're in luck. Because we're gonna give one away!! (and again, so sorry to our friends out of the U.S., but we can only ship prizes within the U.S.) So, here's what you have to do for your shot at this awesome prize:

1. "Like" our pages on Facebook: Both the Radiant Health, Inner Wealth page and also the Animal Matters page
2. Follow this blog, where we will announce the winner on Wednesday, November 9th. To follow, simply scroll down the right side and click to "Join this Site"
3. Reply to this blog post and answer the question "What's your favorite vegan comfort food from your childhood?" (It can either be a dish that was originally vegan or one that you've veganized)

Thanks so much for playing...and let the awesome Fur and Feathers games begin!!

Vegan Japanese Book Giveaway Winner!

2011-10-26T13:23:00.000-07:00

FUN! So, I just picked a winner at random for the Vegan Japanese Book Giveaway on my blog. And the winner is... "Janet at the Taste Spice." Congrats, Janet!!! You will love Miyoko's books. Send me your mailing address and we'll get those sweet babies mailed out to you pronto!

And stay tuned, friends...I'm cooking up another giveaway that will begin very soon! This time it's for the funnest, bestest kid's game ever, Fur & Feathers! Details soon. Thanks for stopping by...and let's all go to Janet's house for sushi and Japanese croquettes!!!

Green Bread (the ultimate vegan garlic bread!)

2011-10-20T14:13:00.000-07:00

Manyyears ago, I was cooking for a family of four. Whenever I would make them this,their young son would do a happy dance and sing of his love for what he called“green bread.” Needless to say, this is a big hit with kids! Also keep in mindthat you do not need to use all of this spread right away. It freezessurprisingly well, and also keeps in the fridge for at least a week.

Recipefrom Radiant Health, Inner Wealth

Photo by Michelle Bebber

Green Bread

½ cup(1 stick) non-hydrogenated margarine

10large cloves garlic, peeled (if it seems like too much, it’s almost enough)

2tablespoons (lightly packed) fresh parsley

¼ cup(tightly packed) fresh basil

1scallion (green onion), trimmed (use both white and green parts)

¼teaspoon sea salt

Ze Bread: about 10 large slices of crustymultigrain or sourdough bread

1.Preheat the oven to 400° F. In a food processor, combine the margarine, garlic,parsley, basil, scallion, and salt until thoroughly “greenified” (and no chunksof garlic or scallion remain).

2.Spread this generously on the bread slices—don’t be shy! Bake just untilgolden browned (be careful not to over-brown) and serve immediately.

Serves about 10; 30 minutesor under! Blue according to the guidelinesin my books)

Giveaway Time!!

2011-10-14T09:04:00.000-07:00

Greetings, sweet ones! As many of you know, I just returned from my trip to California. There were many great aspects to my business/pleasure trip, but one of the best was meeting so many fantabulous people! One such human was Miyoko Schinner, whom I met at the San Francisco World Veg Fest (we were both speakers there). And you know what's really cool? I've been an admirer of her books for about twenty years (ever since I became vegan) and found out that she's an absolute foodie soul sister. Not just that, she's the queen of vegan Japanese cuisine and just a really sweet, lovely person. Oh, and also - her vegan recipes ROCK!

So, we've decided to do a giveaway of her two books (pictured in her mitts) right here, right now! The contest ends on October 26th and the winner will be selected at random. Please and sorry, only U.S. residents may enter. How to enter? Do these easy peasy THREE things:

1. Reply to this blog post with your answer to the question "What is your favorite vegan Japanese food?"
2. Follow this blog, if you aren't already (scroll down & click to "join this site")
3. "Like" my facebook page and Miyoko's facebook page, where we'll be announcing the winner on October 26th. You must pay attention, as we will not hire a private investigator to find you if you win!

Good luck, and now let's all go eat vegan sushi!!!

Vegan Peanut Butter Cup Shake

2011-10-07T18:12:00.000-07:00

As you may have guessed, this richie rich is slightly more decadent than most of the other breakfast drinks in my books and on my blog. However, it still contains loads of nutrients and is very filling. This also works well as a meal in itself anytime you're hungry and want something quick and satisfying. And gooooood.

From Radiant Health, Inner Wealth

2 frozen bananas

2 tablespoons natural, creamy peanut butter

1-2 cup(s) nondairy milk* (see note at the bottom of this page)

1 cup nondairy ice cream (vanilla)

3 tablespoons cocoa powder

2 tablespoons pure maple syrup (you may omit if using sweetened milk)

2 teaspoons vanilla extract (not artificial vanilla)

Place the bananas, peanut butter, and a little of the milk in your blender. Blend until the bananas are smooth. Add all of the other items and just enough of the milk to blend. Serve immediately.

Serves 2; 30 minutes or under! GF/SF/Blue (according to the health guidelines in my books)

*The less liquid you add, the richer and thicker it will be. I give an estimated amount here, as it will depend on your blender and size of the bananas as to how much milk you’ll have to add. Simply start with the lesser amount given, and add a little more at a time until you have just enough liquid to blend with.

Black-eyed Peas with Kale

2011-09-30T09:08:00.000-07:00

This is one of those dishes I could practically live on—it’s light, easy to throw together, satisfying, and soooo yummy. This entrée works best with soaked peas, so you may want to plan ahead for maximum goodness.

Recipe from The Two-Week Wellness Solution. (and incidentally, this is an all-time favorite recipe amongst my fans and readers - I hope you fall madly in love with it too!)

• 1½ cups dry black-eyed peas, soaked in water overnight (or 8-12 hours)

• ½ cup diced onion

• 3½ cups liquid vegetarian “chicken” broth (if you have my books, you can use "Chicky Baby Seasoning" to make broth - just use one tablespoon of the seasoning per 1 cup of water)

• 4 bay leaves

• 4-inch piece of kombu

• 2 cups (packed) kale, preferably lacinato (cut into thin ribbons)

• 6 medium cloves garlic, pressed or minced

• 2 teaspoons each: sea salt, nutritional yeast, and olive oil

• ¼ cup fresh lemon juice

• To Taste (optional): hot sauce of your choice (habanero, tabasco, etc.)

1. Drain the black-eyed peas to remove the soaking water and then rinse them.

2. Place the beans in a pressure cooker (or regular pot with a tight-fitting lid). Add the onion, broth, bay leaves, and kombu and bring to a boil over high heat. Reduce the heat to low and simmer until the black-eyed peas are tender. This will take about 15 minutes in the pressure cooker (after the top begins to spin) or 45 minutes in a regular pot.

3. Once them beans is finally done, drain off most of the excess liquid. Remove the bay leaves and kombu. Next, stir in the kale and garlic. Cook over medium-high heat for about 5 minutes, stirring often, until the kale is wilted. Remove from heat.

4. Stir in the salt, nutritional yeast, olive oil, and lemon juice. Top with some of the hot sauce (if using) and serve.

Serves 4/GF/SF/Green

Fatoush Salad

2011-09-26T11:55:00.000-07:00

photo by Olga Vasiljeva

After eating this for years in restaurants, I finally came up with a recipe of my own for this fresh and delightful salad. This version is lower in fat and slightly more minty than the other kinds I’ve tasted. If you don’t care for mint, simply replace it partially (or fully) with parsley. Recipe from Radiant Health, Inner Wealth.

4 tortillas (or pita rounds), cut into 1½-inch pieces

1-2 tablespoons olive oil, regular or extra-virgin

Dressing:

• 3 tablespoons olive oil

• The fresh juice of 1 large lemon

• ½ teaspoon sea salt

• Fresh ground pepper to taste

• 1 tablespoon zatar (optional, but fabulous)

Salad:

• 1 lb. cherry tomatoes, halved

• 2 cups diced (or very thinly sliced) cucumber

• ½ cup minced fresh mint

• ¼ cup chopped scallions (green onions)

1. Preheat the oven to 400°F. Spread the tortilla or pita strips in a single layer onto a lightly oiled cookie sheet. Brush them with the 1-2 tablespoons of oil.

2. Bake the strips until they are golden brown and crisp. Set them aside.

3. Whisk the dressing together and set it aside.

4. Next, place the tomatoes, cucumber, mint, and scallions in a medium-large bowl.

5. Add the tortilla or pita strips to the salad and top with the dressing. Gently combine everything until thoroughly mixed and serve.

Serves 3-4; 30 minutes or under! GF (with gluten-free tortillas)/SF/Blue (according to the health guidelines in my books)

Contest Winner Announced!

2011-09-21T19:23:00.000-07:00

Hey lovely peeps! Um, what's that, you say? Did I tell you I was going to announce the latest winner on September 20th? Yeah, it's still the 20th...somewhere in the world...right? No? OK, so I'm a total spaz for forgetting to mark this very important day on my calendar! Bad me! But enough of the self-deprication. Onto the light. Onward into better calendar-noting habits. And yes, please do forgive me for my lapse!

One person hopefully will forgive me at least, as she's getting the grand GIFT-GIVING PRIZE of THREE signed copies of Radiant Health, Inner Wealth! And that person is...drumroll.... RebeccaMom! Girl, your Christmas gift-giving just got a lot cheaper!!

So, thanks all for being so fabulous and participating in this contest! I loved reading your favorite fall meals - isn't it just the best time of year to be in the kitchen??! And also, for a fun lil' note, I'll soon be the vegan blogger for The Network as well. I'll be sure to let you know on my Facebook page once my first blog is up - should be very soon! Also, watch out for their new reality show on the CW network, coming this January. I've seen the trailer and I can't wait!

Fat-Free Raw Vegan 5-Minute Superfood Ice Cream?? YES Please!

2011-09-20T10:00:00.000-07:00

Before we begin, I will explain the "superfood" part of this delicious puzzle. For those of you who aren't familiar with maca, it's a butterscotchy-tasting root that can be purchased in most health food stores in a raw, powdered form. I love it not only for the flavor, but also because it's incredibly health-boosting, energizing, strengthening, and vitalizing. I have a lot of maca recipes in my newest book, but am constantly experimenting with it to find even more yummy ways to use it! Mmmmmmaca. And speaking of yummy ways to use it, here's one I came up with this week as an answer to "too many" ripe bananas, sitting on my counter.

Maca Cacao Chip Ice Cream

Oh my darlings, this is goooood. And easy. And chock-full of vitalizing superfoods. And fat-free. And....sorry, I need to stop writing immediately and go make this NOW!!

♥ 2 cups frozen very ripe banana chunks (for tips on how to *properly* freeze bananas, check out my books or this blog post
♥ Nondairy milk (I use homemade almond milk) - just enough so that your mixture will blend (I use about 1/4 cup)
♥ 2 tablespoons maca powder (or less, if you prefer a milder maca flavor) - Navitas Naturals is what's shown in the picture (and I like it!)
♥ 2 teaspoons vanilla extract
♥ dash ground nutmeg
♥ Add last: 2 teaspoons raw cacao nibs (or chocolate chips)

In a food processor with an S-blade, place all of the ingredients, except for the cacao nibs. Blend until smooth and creamiliscious. (it's a word) Serve immediately, topped with the cacao nibs. If you do have leftovers, they'll freeze - just thaw them slightly upon removing from the freezer, as your mixture will be very hard due to its fat-free-ness.

Serves 2
GF/SF/Raw/Green (according to the health guidelines in my books)

The Perfect Hummus Experience

2011-09-16T11:20:00.000-07:00

photo by Olga Vasiljeva

Happy Friday, friends! Today, I've decided to share my beloved recipe for hummus perfection. My friends over at Sunshine Burger were asking how to make a really good, totally from-scratch hummus, so I just had to chime in with this recipe from my first book, Radiant Health, Inner Wealth.

They were also wondering how to make this without using canned beans. I personally cook beans from scratch on a very regular basis. As in, my pressure cooker looks like it's been through several natural disasters. (It's really only been through one)

Cooking beans from scratch is a wonderful way to eat great on a budget as well, so I highly recommend it! There are many bean tips and yummy bean recipes in my books, but for those of you who don't have them (yet), here are the basics:

1. Soak your beans! Just place them in plenty of water overnight (or for about 8 hours), then drain them in the morning. This simple step will make them way more digestible (and quicker to cook).

2. For the love of all that is beans, toss in a piece of kombu while you're cooking them. Kombu is a sea vegetable that will do several things - it will add minerals, bring out the flavors, and increase digestibility. You can find dried kombu in any health food store.

3. If possible, use a pressure cooker. Don't be scared. They won't explode...unless you're using your grandma's model from 1954 and you do something really crazy with it. The newer models are all equipped with safety features, and pressure cooking is a great way to save time, use less energy, and preserve nutrients.

So, it really is your choice. You can use dried beans that you've cooked yourself, or for a quickie, go ahead and use some organic canned beans (Eden is a great brand). Either way, please enjoy this recipe...and let me know what you think!

Creamy Hummus with Variations

I fell in love with the flavor of this thinner, lemony hummus in college. The favorite lunch spot of everyone I knew was a café that served just this sort of hummus. I spent years trying to recreate it and finally discovered that the secret was to add enough lemon juice, tahini, and olive oil so that the end result would be unusually creamy and light tasting. Of course, if you prefer a thicker hummus you can simply omit the olive oil (or use less of it). If possible, refrigerate this for several hours (or overnight) before serving. This will give the raw garlic a chance to mellow and allow the flavors to become happily married.

1½ cups (one 15 oz. can) garbanzo beans (chickpeas), rinsed & drained*

2-3 medium cloves garlic, peeled
¼ cup raw tahini (sesame paste)
¼ cup plus 2 tablespoons fresh lemon juice
1 teaspoon sea salt (or less if you prefer)
¼ cup plus 2 tablespoons olive oil (regular or extra-virgin)*

In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.

Makes about 2 cups of hummus; 30 minutes or under! GF/SF/Blue (according to the health guidelines in my books)

*For a lower fat hummus, reserve the liquid when you drain the beans. Use ¼ cup bean liquid (and 2 tablespoons oil) instead of the full amount of oil.

Serving Suggestions:

Classic: Sprinkle the hummus with a little paprika and parsley. If you wish, drizzle some extra-virgin olive oil over the top. Serve with warmed pita wedges or crusty bread. Kalamata olives can also make an appearance here.

Falafel Burger: For a quick, delish falafel experience, place a Sunshine burger (falafel flavor) on a whole grain bun and slather with this creamy hummus. Top with sliced onions, lettuce, pickles, and tomatoes. You're welcome.

Hummus Wrap: Spread a tortilla generously with hummus. Top with all of your favorite fixings. I like to use chopped tomato, pickles, thinly sliced red onion, lettuce or spinach, fresh basil, kalamata olives, and cucumbers.

Greek Hummus “Pizza:” Please see the recipe for “Fresh Greek Delight” on page 135 of Radiant Health, Inner Wealth or check it out here on my blog. You won’t regret it.

Hummus with Zatar: Zatar is a tangy, unique, and delightful combination of sumac, thyme, and spices, and can be found in many health food stores (or online). You may sprinkle it over the hummus for a lovely and surprising flavor addition.

You can also find my recipe here for the "Wellness Weekend." Thanks so much, friends, and have a great weekend! :-)

Ginger Lime Carrot Soup

2011-09-14T15:50:00.000-07:00

Ginger Lime Carrot Soup

This soup (recipe from my newest book, Radiance 4 Life) is pure, vibrant, delicious health in a bowl! If it were any healthier, it might be illegal in certain states. In fact, let’s just keep this between you and me.

▪ One medium sweet potato, baked until soft (1 cup sweet potato flesh)

   ▪ 3 medium-large carrots, trimmed and chopped (1½ cups chopped carrots)
   ▪ 2 cups plus 1 additional cup nondairy milk (plain and unsweetened)
   ▪ 2 tablespoons grated fresh ginger
   ▪ 1 tablespoon fresh lime juice
   ▪ 2 large cloves garlic, minced or pressed
   ▪ 1¼ teaspoons sea salt
   ▪ ¼ - ½ teaspoon ground cayenne (½ teaspoon will make it very spicy)
   For serving: ¼ cup chopped cilantro

1. Bake the sweet potato if you haven’t already done so. Remove the skin and set aside.

2. In a medium pot, place the carrots in 2 cups of the nondairy milk. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until the carrots are tender. This should take about 20 minutes.

3. Place the sweet potato in a blender along with the carrots and milk. Add the additional 1 cup of milk and all of the remaining ingredients (except the cilantro). Blend well, until very smooth. Serve immediately, topped with cilantro. Let the moaning begin!

Serves 4/GF/SF (if using soy-free milk)/Green (according to the guidelines in my books)

♥ Superstars: sweet potatoes, carrots, ginger, garlic, lime, chili peppers (cayenne)

Red Lentil, Spinach, & Lemon Soup

2011-09-09T14:35:00.000-07:00

photo by Michelle Bebber (McCluggage)

So, today when I was trying to figure out what to share on my blog, I decided that - since it's my sweet mama's birthday - I would post one of her all-time favorite recipes of mine. She has always been one of my biggest fans and supporters and has shared my books with many of her friends and our family members. In fact, she recently made the decision to switch to a vegan diet after watching Forks Over Knives! So, Mom, this one's for you - thanks so much for being so wonderful and for always letting me know how much you love not only me but also my work. You're the best! And HAPPY BIRTHDAY.

Red Lentil, Spinach, & Lemon Soup (From Radiant Health, Inner Wealth)

My mom longs for this soup whenever she’s feeling under the weather. She equates it with Nature’s perfect medicine! Luckily, it’s also a snap to make and tastes phenomenal. Lemon lovers, this is just what the good doctor ordered!

2 tablespoons plus 2 teaspoons oil (sunflower, coconut, olive, or safflower)

Medium-large onion, finely chopped (1½ cups chopped onion)

6 cups water, preferably filtered

1 cup plus 2 tablespoons dry red lentils

Zest of 1 large organic lemon (about 2 teaspoons grated or finely minced zest)

It’s Thyme for Freshness:

2 teaspoons minced fresh thyme leaves, optional

¼ cup plus 2 tablespoons fresh lemon juice (start with ¼ cup if you’re lemon-shy)

½ cup nondairy milk, plain and unsweetened

4 large cloves garlic, minced or pressed

2 cups (lightly packed) fresh baby spinach

1 tablespoon sea salt (or less if you prefer)

Fresh ground pepper to taste

Green Garnish:

¼ cup minced fresh chives (or scallion tops)

1. In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté for about 10 minutes, stirring often, until soft and lightly browned.

2. Add the water, red lentils, and lemon zest. Cover and bring to a boil. Reduce the heat to low and simmer until the lentils are very soft, about 30-40 minutes.

3. Turn off the heat and add the thyme, lemon juice, milk, garlic, spinach, salt, and pepper. Stir well and cover the soup pot with the lid. Allow the soup to sit, covered, until the spinach is wilted.

4. Stir well and serve garnished with the fresh chives (or scallions). Feel it!

Serves 6; GF/SF/Green (according to the health guidelines in my books)

Gift Giving Giveaway!!

2011-09-06T12:55:00.000-07:00

Greetings, friends!

I hope you're all enjoying your week so far. I know it's a little early to start thinking about the holidays, but since it's always nice to have gifts on hand for other occasions, I felt oddly inspired to do a giveaway today! And when I feel oddly inspired, I simply cannot be stopped.

Many of you have ordered several copies of my first book, Radiant Health, Inner Wealth to give as presents. Thanks for that, by the way! In fact, this has happened so often that I've occasionally done gift-giving specials and discounts on multiple copies of that book. I've been told it's a great resource for new vegans as it includes over 240 recipes as well as a complete kitchen set-up, food glossary, menu planning guide, and a bazillion other handy tips.

Sooo....today I'm doing a giveway for THREE signed (2nd edition) copies of Radiant Health, Inner Wealth! If you win, you can give your copies to that aunt of yours who loves to cook, your friend who is flirting with veganism, or your boss just because you want to suck up. Your call. Or if you don't have a copy yet, keep one for yourself for the love of all that is good and holy!!

For your chance to win, please follow these simple steps...

1. Follow this blog (scroll down to the right side & click on "join this site")
2. "Like" my facebook fan page
3. Reply to this post telling us what your favorite plant-based autumn recipe is
4. Check back on my facebook page (or this blog) on September 20th to see if you've won!

Good luck and thanks for playing! And yes, so sorry but this contest is only for those in the U.S. (I learned the hard way when I spent $60 on shipping when of my previous contest winners was in the UK) I love, love, love my non-U.S. fans though. Kisses! Love! Please don't be bummed! :-)

I Want To Go Vegan - But How Do I Deal With The Rest Of The World? And Parties?

2011-09-02T11:06:00.000-07:00

I've been asked about this topic so frequently - and by some of my closest family members and friends - that I've decided to do a blog post on it. Many people tell me that they're in love with the recipes in my books, they're fired up after watching "Forks Over Knives" (and/or the heartbreaking "Earthlings") and really want to make a change. They know that they can completely satisfy their taste buds with delicious vegan foods when they're in their own kitchens (or at fabulous vegetarian restaurants), but when they're out, they lose momentum.

And for those of you reading this who are all like "This blog post is lame! I came here for chocolate!" you might want to consider checking out all of what a plant-based (vegan) diet could do for you. As someone who has been vegan for 20 years now, I absolutely love it! The health benefits are amazing, the food is top-notch, and I don't have to worry about so many of the crippling health problems that are running rampant in our society. Win!

You may notice that this is an unusual blog post for me - in length and topic. I toyed with the idea of making it shorter, etc., but decided to give my readers the benefit of the doubt. I hope you will find it useful. And please let me know what you think!

So...here are a few of the questions I'm frequently asked, along with my responses.

"How do I refuse foods with animal products when I'm at someone's house? I don't want to seem rude!"

Trust me, I understand! I hate to seem rude myself and make every effort to be considerate and easygoing. So, here is generally what I would recommend: Ask your host(ess) in advance if there is a dish you can bring to contribute to the gathering. Say "Since I'm eating vegan these days, I'd love to bring a dish to share." That way, you are offering a contribution, letting your host(ess) know you're vegan, and not asking for special favors (though they're implied! ;-)) all at once.

Once you're actually at someone's house, you can just gently ask about the ingredients. You can even say "Sorry to be a pain, but I'm not eating anything with animal products in it. Can you please tell me which foods are vegan?" If you're polite and gentle with your words, you will help eliminate the stigma that vegans are demanding and/or rude. Because most of us aren't! :-)

And last of all, do not feel bad about saying no to many of the foods that are offered. I think we underestimate so many of the people around us! We think they'll be crestfallen if we don't eat all of the foods that are offered. But in truth, you never know where someone is at. Perhaps seeing our example will inspire them to try a healthier diet themselves. Perhaps it will make them use less of the unnecessary animal products in their own meals when they see us making different choices. Don't assume someone is going to be offended by the food choices you make, because perhaps they'll be inspired instead!

And hey, even if they are offended, the truth is that we cannot please people all of the time. If we are generally kind, thoughtful, easygoing, and polite, a few non-mainstream food choices will be no big deal. And again, as a 20-year vegan myself, I can say with confidence that this gets way, way easier with time!

I love the vegan foods from yummy vegetarian restaurants and your books...so I know that you don't need the animal stuff to make food taste amazing! BUT...when I go to parties, events, or restaurants where there isn't exactly a four-star vegan caterer, the choices are insanely boring. Help!

Yeah, I hear you! The thing that immediately comes to mind for me was my 20-year reunion a few years ago. The vegan selections were abysmal. I think I ended up with a salad (even the raspberry dressing tasted like toxic metal - what's up with that??) and some overcooked vegetables. YUM. Oh, and I think I paid like $25 for the privilege of eating that meal, too. Uh, yeah. This, my friends, is why some people think we vegans live on boring food and have a difficult lot in life. Which we don't under any other circumstances!

But yeah, back to the point at hand...what to do? First of all, you usually know when you're going to end up somewhere with crappy food choices. And I'm probably not going to tell you anything here that you haven't heard before. There's no magic solution here. But I will tell you what works every time for me. Here's what I do: First of all, I eat beforehand. Then, I don't really care what they have there for me to eat. Sometimes l also bring a few snacks, just in case. While I'm there, I focus on the non-food aspects, namely the people that I'm there to see! And if it's an event where it's appropriate to bring a dish to share, I always do.

And for those of you who might feel bummed about not indulging in the standard American fare that is being offered, all I can say is that it WILL get easier! If you associate non-vegan food with something that is totally off limits (say, toxic chemicals or garbage), you won't be tempted. I know it sounds like an extreme way to put it, and I hope I'm not offending anyone here. But really, this is how I look at food. It's either FOOD (something that will nourish me) or NON-FOOD (something that will feel like garbage in my body).

In fact, I think that's what helped me so many years ago. I struggled most of all with giving up chicken. Those who knew me back then may even remember me saying "I can give up red meat, but I will NEVER give up chicken!" It was my favorite "food" growing up. Well, once I hit my sophomore year of college and began watching videos on the incredible suffering that goes into producing my beloved fried chicken - and once I began to see how much healthier I was without it - I began to view chicken in a whole different light. I would see a piece of chicken and instantly an image of a sick and suffering chicken would pop into my mind. No thanks!

So, simply put - work on your associations. If there are foods you want OUT of your diet, then begin to change the way you think about them. Associate new images and feelings with those foods. Make it a conscious effort. I can guarantee you, it really does work!

My family is giving me a hard time about being vegan. They say I'm being extreme and also that it's not as healthy as I think. What me do??

Yes, I am also familiar with this one!! Back when I became vegan, most of my family was against the idea. In fact, many of them really gave me sh*t about it! But I stuck with it. And here's what reaaaaally made a difference: I got very good at making delicious vegan foods and invited them over for dinners! It got to the point where they stopped saying things like "What can you even eat as a vegan??" and started saying things like "WOW, I can't believe this is vegan! This is the best thing I ever ate!"

My sweet grandma (lover of chicken pot pie and ham and cheese sandwiches) once said "If you cooked for me, I would go vegan!" So, yeah, get good at cooking. It will do more for gaining support than anything else I could possibly tell you! And for those of you who need some seriously omnivore-converting recipes, be sure to check out my books and this blog for ideas!

Another idea is to watch Forks Over Knives with them. I watched this recently with my mom and she texted me several days later to say she was going vegan!! GO MOM!

My final suggestion is to just be patient and give them time. Not everyone is like my daughter Alethea, who has been a happy vegan all her life. Most of us were also meat-eaters at one point, so let us not forget to be compassionate with others! We win more team members with compassion, understanding, and love than we do with pressure and pushing.

And remember too that people often do not have a complete understanding of nutrition, no matter how many dairy ads they saw as a child! ;-) They really are worried about how you're going to get your protein! But in my case, I just continued to answer their questions with patience. I kept a sense of humor when they teased me (a good sense of humor goes a long way!!). I cooked them insanely delicious food. And now, most of the ones teasing me are now vegetarians or vegans themselves! Patience. Love. Humor. Joy. Deliciousness. Yes, they work wonders! :-)

And last but not least, it's as Einstein (also a vegetarian) once said: "Setting an example is not the main means of influencing another, it is the only means." Just BE that example of great health, joyful living, and compassion, and you will create more positive change than you could ever know.

I hope I answered many of your questions...and if not, let me know! I'm happy to address this subject, as I feel it is really important. Much love and thanks so much for stopping by! xoxo

10 Ways to Use ZUCCHINI!!!

2011-08-29T21:16:00.000-07:00

Yes, the excessive exclamation points are there for a reason. I have an overly enthusiastic, never ending, borderline obsessive love for summer squash, aka zucchini. I don't seem to ever get sick of the stuff! Chock full of fiber, vitamins, and general veggie goodness, zucchini are incredibly versatile and delicious when prepared with care.

So here are some of my favorite ways to use zucchini. Which will come in handy for people like me on days like today when several friends give me all their extra zucchini. Yes, I have 25 zucchinis in my fridge. And I'm not the least bit concerned! Because....

You Can Use Zucchini in So Many Ways! Here are 10 For Starters:

1. Make a simple, yet super delicious pasta sauce: Peel, chop, and steam 2 cups of zucchini. Blend with 2 tablespoons of fresh lemon juice and 2 tablespoons of vegan butter (I use Earth Balance). Add salt and pepper to taste. Pour over whole grain pasta and top with cut chives or scallions. Add a dash of paprika for color and viola! The perfect entree.

2. Have a LOT of zucchini and not sure you can use it all up in time? Lengthen their lives by dehydrating them! Zucchini chips are a delicious, nutritious snack and even kids flip for them! The recipe for "Zucchini Chips To Dry For" is from my first book, Radiant Health, Inner Wealth, and is also here on my blog.

3. Have a spiralizer? Make raw zucchini noodles! They're especially delish topped with vegan pesto (fresh basil, roasted pine nuts, xvoo, and plenty of garlic).

4. I've been doing this almost daily: Cut zucchini into slabs, then place on a cookie sheet. Top with seasoned salt, garlic granules, dry polenta, and pepper. Spray with olive oil and bake at 400 F until browned on both sides (you will have to flip them midway). This usually takes about 10 minutes per side.

5. For a super simple wrap, steam zucchini (or make some "Anna's Zucchini" from Radiant Health, Inner Wealth) and place in a sprouted grain tortilla. Sprinkle with nutritional yeast, pepper, and a bit of Daiya vegan cheese. Sounds odd, but I find it ODDLY addictive. ;-)

6. Grate up some zucchini and squeeze the water from it. Combine it with grated or mashed potatoes, cornmeal, and spices. Pan-fry for zucchini potato latkes.

7. These September Surprise Muffins are one of my daughter's favorites. Even the frootloop-eating kids at her school were begging for seconds!

8. Zucchini are a crucial component in veggie fajitas. Chop them up, add some spices, and pan-fry along with mushrooms, onions, and red bell peppers. Roll them up in a sprouted tortilla along with beans, fresh salsa, and guacamole. Satisfaction!

9. Grilled zucchini is my love child. Why, do you ask? Because. Because I love it so much it hurts. To make this painfully delicious treat, brush zucchini slabs with olive oil, balsamic vinegar, fresh garlic, and sea salt. Grill until very tender. Eat plain - you don't want anything else up in your business at this point.

10. Grate raw zucchini into salads and veggie wraps.

Yes, I could go on and on! But I won't. Instead, I will post this and let you get on with the important work of making zucchini happiness part of your own life. Happy zucchiniing! (it's a word)

You Should Really Have a V5

2011-08-28T12:20:00.000-07:00

Greetings, friends! Today, I'm busy cooking up lots of healthy treats for the Two-Week Wellness Solution, as we start today. Woot! If you want to join in, please connect here on my Facebook page.

Anyhoo...part of the program (and the way I try to eat in general) is to include tons of fresh veggies. As I recently got a vitamix, I've been experimenting with green smoothies a lot. However, I also wanted to create a green smoothie that was veggies-only. So, today I hit the jackpot! Using the fresh kale I just scored from my friend's garden, I supercharged this drink with five incredibly vitalizing, fiber-rich, nutrient-dense veggies.

So, just think! What an increcibly easy way to get all of your servings of veggies in each day! Of course, as a total veggie nut, I like to work other vegetables into my day as well...You simply cannot eat too many veggies! But I love having this as a fabulous foundation - and for busy travel days when I might especially need an easy way to get in my veggies. It's nice knowing that even if I don't eat any other vegetables in any given day, I've got it covered with a serving of this! Cuz I've truly found that nothing is more important to ADD into our diet than fresh, organic vegetables - they truly provide us with vibrant health and wellness!

So, here's what I threw into my vitamix...

V5 Veggie Power Drink

* 2 medium tomatoes (2 cups)
* 3 medium carrots (2 cups chopped)
* 4 cups kale (lightly packed)
* 2 cups chopped celery
* The juice of 4 lemons (yeah, this is actually a fruit but it's very low in calories and sugar - and so alkalinizing to the body - that I had to add it...plus, it makes the flavor work better)
* 4 cups water

Blend all of the ingredients very well. If you prefer, you can add a pinch of sea salt and/or some cayenne for a kick. Also, you may need to add a bit more water after drinking a bit of this - the bottom can get a bit thick with all the fiber! :-)

NOTE: This also stores well...I like to keep half of the batch in a glass container, refrigerated, so that I'll have some for the next day.

Serves 2 (makes 2 large servings!)
GF/SF/Raw/Green (according to the guidelines in my books)
30 Minutes or Under!

Lemon-Cilantro Pakoras

2011-08-23T09:10:00.000-07:00

Yes, this recipe is a little more decadent than what I normally post...however, it's hands-down one of the yummiest darn things on the planet, as well as a great way to impress guests when you're serving Indian food. This recipe, from my first book (Radiant Health, Inner Wealth), will win friends and convert enemies...every time.

Lemon-Cilantro Pakoras

Hold on to your socks, this one has flavor that will knock them off! I have made these many times for catering events and they never fail to disappear immediately. Pakoras are a traditional part of an Indian meal and are usually served with a chutney. However, these are so tasty that I usually just serve them plain. If you do prefer your pakoras to have a dipping sauce, I would especially recommend the "Cilantro Chutney Elixir" (page 125 of RHIW).

Dry Ingredients

½ cup plus 2 tablespoons garbanzo (chickpea) flour

1 tablespoon rice flour

⅛ teaspoon each: ground cayenne pepper and baking soda

¼ teaspoon each: dried turmeric and ground coriander

1 ½ teaspoons each: cumin powder, cumin seeds, and sea salt

Vegetable Mixture

½ cup finely chopped cauliflower (cut into very, very small pieces)

½ cup (packed) cilantro, washed well and chopped

¼ cup (4 tablespoons) fresh lemon juice

1 ½ cups chopped yellow (or white) onion*

For frying: coconut oil

1. Mix the dry ingredients together very well in a small bowl. Set aside.

2. Combine the vegetable mixture (cauliflower, cilantro, lemon juice, and onion) together in a large bowl, stirring very well.

3. Add the dry mixture to the vegetable mixture in the large bowl and stir to combine thoroughly.

4. Place enough oil in a large, heavy skillet to form a ½-inch well. Set to medium-high heat.

5. To test the oil for the correct temperature, drop a small amount of the batter into it. If it sizzles immediately and begins to brown soon after, it is ready. If it takes a while to sizzle and brown, it is not yet hot enough.

6. To form the pakoras, you have two options. You can either use a small cookie scoop or your hands to gather small amounts of the batter. You will want each pakora to be about one tablespoon in size. Gently drop the pakora into the oil. Continue to put as many pakoras into the oil as will fill about half of the skillet. If you put in too many at once, the oil temperature will drop.

7. Cook for about 1-2 minutes (or until nicely browned on the underside) and flip over. Cook for another 1-2 minutes, or until nicely browned on all sides. Remove with a metal slotted spoon or spatula and drain on paper towels.

8. Serve immediately. If you do have leftovers, these reheat very nicely in a 400° F. oven.

*NOTE: It is best to chop the onions by hand for this recipe, as chopping them in a food processor can make them overly wet, causing the pakoras to fall apart.

Serves 4; 30 minutes or under! GF/SF/Purple (according to the guidelines in my books)

Miso Healthy Dressing

2011-08-15T08:14:00.000-07:00

This tangy dressing is absolutely one of my favorite recipes (yes, I play favorites with my own recipes) from my newest book, Radiance 4 Life. Hope you love it as much as I do!

This addictive dressing will jazz up any salad, veggie pasta toss, tempeh, or grain dish. Miso is incredibly immune-boosting and detoxifying, so you can feel great about indulging in this incredibly tasty dressing!

▪ ¼ cup each: raw cashews, balsamic vinegar, and sesame oil (raw, not toasted)

▪ ½ cup each: water and chopped onion

▪ 2 tablespoons dark miso (I use red miso)

▪ 1 tablespoon tamari

1. In a blender or food processor, blend the cashews, vinegar, and oil until smooth.

2. Add the remaining ingredients and blend until very smooth and no lumps

remain. This will keep, refrigerated in an airtight container, for several weeks.

Makes 1¾ cups dressing (14 servings)

GF/Green/HR (according to the guidelines in my books)

30 Minutes or Under!

♥ Superstars: cashews, sesame, onion, miso

Eating Well On The Road!

2011-08-07T08:05:00.000-07:00

Hey friends! Today I leave for a two-week trip - which means all the way from Southwest Colorado to Michigan...and back. I get asked quite often how I stay healthy with all the traveling I do, and this is a great question. It basically boils down to one thing - planning and preparation! Yes, I know, that's two things, technically. But they both start with "P."

SO, what am I taking on this long road trip? I snapped a photo of what'll be going into my cooler today. What you *don't* see are a few items I have yet to pack: 2 bean burritos (one for me, one for the kiddo), fresh spring rolls, kombucha, snacks for the kiddo (nori, dried fruit, popcorn, etc.), water, sun tea, and the makings for pb&j's.

Now, I should also mention...please don't let what's in my cooler scare you! I don't always, always, always eat this healthy. There WILL be a stop for greasy vegan Indian food and a few decadent vegan goodies when I do my Raw Catalonian Kale demo at the Chicago Veggie Fest. But, I find that it's SO important to stay in balance - a few splurges like that don't really bother me, as long as I have a healthy foundation of fresh, organic, vitalizing foods going on! :-)

So enough small talk... Here's the deal:

So, I guess I have some explaining to do, yes? OK, from upper left, clockwise, we have...

1. 4 quarts of crazy vegetable smoothie stuff... I wouldn't recommend this one for the masses! Basically, I wanted to use up all the veggies in my fridge PLUS make sure I was getting enough veggies on the road. SO, I put the following in my Vitamix (in several batches): 6 carrots, 2 beets, 6 stalks of celery, 3 tomatoes, a whole cayenne pepper, some whole lemon, and a ginormous bunch of kale. It's not delicious, but I'll drink it. And don't worry, you won't see it in any of my books til I get it to taste better!! :-)
2. In the tahini jar is some dilly hummus I whipped up. I'll be making hummus-veggie wraps, one of my favorite travel staples. In fact, below that, you can see the tortillas I like to use - they're Alvarado Street sprouted grain tortillas. If you're gluten-free, I recommend the brown rice tortillas.
3. In the glass jar (an old coconut oil jar) to the right are some of my "Raw Cinnamon Rolls." They save me! I love them for travel and on-the-go snacking. I swear, walnuts are magic.
4. To the right of that, also in a glass jar, are some of my chocolate maca energy cookies. You can find the basic recipe in Radiance 4 Life or here on my blog.
5. Then, the meticulously prepared veggies are what you'll see next...carrot "pennies," cucumber slices, and julienne-cut beets. Oh, and some sliced organic dill pickles. These are the happy veggies I'll be putting in my hummus wraps. I'd normally add some sliced onion, but I'm out!
6. At the bottom are some dried apricots and raw rosemary sweet potato chips. Beta-carotene snacking at its finest!
7. In the containers with the blue lids, you'll see my solution to using up the last of the broccoli in the fridge! (I hate to waste good organic food, so before I leave on one of these trips, I'm basically putting a food puzzle together!) So, in those 2 containers is some steamed broccoli, mixed with wild rice, "Chicky Baby Seasoning" (a recipe from my books), and tamari. Super simple, but healthy and good.
8. In the glass container with the red lid is some really yummy raw spread I made. I will double check the recipe soon and post it. It's fantastic! Basically, just a mixture of carrots, celery, sunflower seeds, almonds, & seasonings. It's good road food as it's very portable, yummy, filling, nutrient-dense, and can be eaten with crackers or veggies.
9. Finally, the Quinoa Treasures Bowl is what you see in the plastic (yeah, I know) container. It's a yummy, filling food that's easy to eat with one hand! :-)

So, that's what I have for now...as I said, I'll be making a few stops for vegan goodies as well. Why lie to myself? ;-) But I do make a serious effort to stay as healthy as possible during these trips, so I try to limit the splurges. It's all about the balance! :-)

Thanks so much and stay tuned...I'll be posting more about my adventures in healthy food here and also on Facebook and Twitter. Much Love and Gratitude! xo

2011-08-06T08:45:00.000-07:00

Photo by Michelle McCluggage

Blackberry Peach Goodness
This dessert is a recipe from my first book (containing about 250 yummy vegan recipes), Radiant Health, Inner Wealth. It's a perennial winner as it’s both delicious and light—fancy that! I used to make this regularly for my weight loss clients and they just loved it. It seemed that not feeling deprived of desserts was a key element in making them want to stick with their healthy new diets. Of course, if you aren’t concerned about calories, you can double the topping amount. Either way, it’s delicious and fresh tasting!

Gooey Goodness Filling:

10 oz. fresh or frozen blackberries

4 cups chopped fresh, ripe peaches

3 tablespoons organic sugar

1 tablespoon arrowroot

2 tablespoons fresh lemon juice

Too Tasty Topping:

½ cup rolled oats*

⅓ cup whole wheat pastry flour*

3 tablespoons organic sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

⅛ teaspoon salt

3 tablespoons melted coconut oil

1. Preheat the oven to 375° F. Lightly oil a round pie pan and set it aside.

2. Gently combine the filling ingredients in a large bowl. Place them evenly in the pie pan.

3. In a medium bowl, combine the dry topping ingredients (oats, flour, “white” sugar, cinnamon, nutmeg, and salt). Stir very well to combine.

4. Drizzle the oil into the dry topping mixture and stir well until thoroughly combined. Sprinkle evenly over the berry-peach mixture.

5. Bake for about 40 minutes, or until it resembles a gooey fruit nirvana with a golden brown topping. Cool slightly and serve immediately. This is no laughing matter.

Serves about 6; GF (with substitutions)/SF/Blue (According to the guidelines in my books)

*For a gluten-free version, substitute an all-purpose gluten-free flour for the whole wheat pastry flour. You may also substitute quinoa flakes or gluten-free oats for the rolled oats. See page 44 for more details.

Raw Rosemary Sweet Potato Chips

2011-08-04T08:19:00.000-07:00

Greetings, friends! I hope your August is off to a healthy, happy start thus far! I'm doing more travels this month and wanted to get a head start on some healthy snacks this week, so I've been using my food dehydrator (the Excalibur 9-tray) to make zucchini chips, kale chips (Bold Lime Kale Crunchers from Radiance 4 Life), dried mango, and these! I love that these chips are raw, tasty, and chock-full of beta-carotene.

I've been asked if you can cook them in the oven by a few people who don't have a food dehydrator. Truth is, I haven't tried. But I'm guessing you could do it if you used the lowest setting on your oven - I would guess they'd take about 15-20 minutes per side (flipping them once) to cook. If you try it, let me know how they come out!

Raw Rosemary Sweet Potato Chips

One large sweet potato, cut into thin slices (I use my mandolin to slice it - so easy & they come out in uniform slices, which helps them "cook" more evenly)
1 tablespoon dried rosemary
4 teaspoons olive oil (the more oil you use, the more crisp your chips will be - if you want crispier chips, use more oil than this - if you want lower fat chips, you can use less oil but the chips will be more chewy)
1/2 teaspoon sea salt

1. In a large bowl, combine all of the ingredients and stir well to coat.
2. Place them out flat on food dehydrator sheets...like so:

3. Dry at about 105 F (this is the temperature I use, but I believe you can dry at a maximum of 118 degrees and still maintain the live enzymes) for several hours. This usually takes me 7 hours at 105 degrees.
4. To check for absolute doneness, you can put them in an airtight container and make sure that no beads of moisture appear. If they appear, you will need to dry the chips longer. They will store in an airtight container at room temperature for...a while. I always eat them before they spoil - drying them preserves them so well that I've never had a problem eating them up fast enough!

Makes about 4 cups of chips
GF/SF/Raw/Green (according to the guidelines in my books)

Beta-Carotene Smoothie

2011-07-31T09:08:00.000-07:00

So, I've been on a huge beta-carotene kick recently. Ever since I read an article about the amazing benefits of carotenoids, I'm all over it. This nutrient is a powerhouse that will give your skin a glow, boost your immune system, and fill your body with antioxidants. So, long story short...I've been putting carrots in everything lately! Try this easy, 3-ingredient smoothie and you'll be doing the carrot dance right along with me.

Beta-Carotene Smoothie

2 cups frozen mango chunks
large carrot, cut into chunks
1 1/2 cups orange juice, the fresher the better

In a Vitamix, Blendtec, or good blender, combine all of the ingredients until very smooth. Serve immediately and enjoy!

Makes 2 servings
GF/SF/Raw/Green (according to the guidelines in my books)

Hungarian Chickpeas!

2011-07-29T09:32:00.000-07:00

Holy bean love, people...these are insanely delicious! This recipe is one of my favorites from my newest book, Radiance 4 Life. It's very quick and easy to put together, but does require smoked paprika. You can usually find this divine elixir of spice in health food stores, many supermarkets, and most international food markets. It's worth the (relatively inexpensive) purchase though - smoked paprika will lend a rich, earthy, complex flavor like nothing else. It's also great sprinkled on babaganoush or hummus, or as a seasoning for a wide variety of dishes.

Oh, and by the way...this lovely photo was taken by the fabulous Olga Vasiljeva. However, as she's in Latvia, she doesn't always have access to the same ingredients as I do. So, when you use smoked paprika, this dish will look significantly more red in color.

So, without further delay...

Hungarian Chickpeas!

Welcome to my new obsession.

▪ 15 oz. can chickpeas (garbanzo beans), rinsed and drained

▪ 2 tablespoons pitted and quartered kalamata olives (or other Greek olives)

▪ 2 tablespoons each: raisins, chopped cilantro, and minced yellow or white onion

▪ 1 tablespoon each: extra-virgin olive oil and raw agave nectar

▪ 2 teaspoons each: dijon mustard, fresh lime juice, and smoked paprika

▪ 1 teaspoon dried oregano

▪ 2 large cloves garlic, minced or pressed

▪ ½ teaspoon sea salt

Combine all of the ingredients and stir very well. Serve cold or at room temperature. This will keep, refrigerated in an airtight container, for up to a week.

Serves 2/GF/SF/Green (according to the health guidelines in my books)

30 Minutes or Under!

♥ Superstars: beans, cilantro, onions, extra-virgin olive oil, lime, garlic

Guest Post Today! Vegan Mexican Cabbage by Happy Herbivore

2011-07-28T08:45:00.000-07:00

Greetings, friends! I hope you're all enjoying life on this fine and fancy Thursday! Today, my friend Lindsay (vegan diva of Happy Herbivore) and I are trading guest posts. She's featuring my fat-free and yummy quick cobbler on her blog and I'm sharing her recipe for Mexican Cabbage here with you.

We both share a love of making healthy, plant-based foods taste fantastic - and as you can see (and taste) from these recipes, there's no excuse not to! Vitalizing, health-supporting foods really can taste as good (and, um, much better thank you) as ones that don't. Life is good and food is meant to taste great, be enjoyed, and keep us in a state of perfect health.

So, be sure to check out this recipe and let us know what you think! Cheers!

Mexican Cabbage

Ingredients:

½ whole cabbage
1 whole sweet onion, diced
2 whole garlic cloves, minced
8 ounces tomato sauce
4 ounces green chilis, diced
2 tbsp tomato paste
1 tsp cumin
½ tsp oregano or majarom
¼ tsp black pepper
1 cup corn, frozen
1 cup black beans, cooked
¼ cup baked corn chips

Here are Lindsay's instructions:

Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.

This recipe serves 2
According to the health guidelines in Tess's books, this recipe is GF/SF/Green

My Daily Green Smoothie

2011-07-26T08:18:00.000-07:00

Yes, I really do drink this just about every day! I just lerrrve the idea of getting lots of veggies in my system, first thing in the morning. Plus, antioxidant-rich, delish blueberries and grapes are so boldly flavored that they make this easy peesy to drink with a smile on your face!

1 1/2 cups frozen blueberries
1 very large carrot
2 cups raw kale
1 cup organic concord grape juice
Optional: 1 cup ice cubes or water

Blend all of the ingredients very well, using a Vitamix, Blendtec, or good blender. Drink immediately and feel fabuloso!

Serves 1-2 (personally, I drink the whole thing myself)
GF/SF/Raw/Green (according to the guidelines in my books)

3-Ingredient Vegan Parmesan Sprinkle

2011-07-24T20:30:00.000-07:00

Healthy, easy, and yummy on *everything* ... Why would you even think of NOT making this??!

And pu-leeze don't let the excessively glamorous, professional photograph intimidate you. I guarantee yours WILL come out just as sexy as mine...if not more so.

1 1/2 cups raw walnuts
1/4 cup nutritional yeast
3/4 teaspoon sea salt

Blend all of the ingredients in a food processer until the walnuts are very crumbly. This is really the only point during this whole process where you need to be on your toes. Too much blending will result in cheese paste. Too little blending will result in big walnut lumps. You're looking for middle ground here. Nice, small, cheesy crumbles.

Once you've achieved perfection, you can store this mixture, refrigerated in an airtight container, for several weeks or more.

Makes about 1 1/2 cups of sprinkle (20 servings)
GF/SF/Raw/Blue (according to the guidelines in my books)

Carrot Mango Popsicles!

2011-07-23T08:32:00.000-07:00

Wowza, do I ever love these! It's a foolproof way to get lots of beta-carotene rich carrots into the willing bodies of children (and adults!), because they taste like pure mango bliss! I've been tinkering in my kitchen with these all week, trying to get them just right before I shared them. Last night, the magic happened...so here we go!

Oh, and here's a picture of my daughter (on the right, looking at her popsicle like she wants to marry it) and her best buddy, enjoying this treat. When I asked them if they liked the popsicles, they both said "Mmm HMMMM!!" I'll take that as a success! :-)

2 cups mango chunks, fresh or frozen
1 cup banana chunks, fresh or frozen
1 cup chopped carrot (about 2 medium carrots)
3/4 cup orange juice
1/4 cup fresh lime juice

Blend all of the ingredients together until smooth. Personally, I use a Vitamix for this, but you can also try a regular blender, food processor, or Blendtec. When smooth, pour into popsicle molds and freeze. Alternatively, you can freeze it and eat it like sorbet (or do this with any leftovers you may have). If you're eating it like sorbet, you will need to thaw it just a bit after removing it from the freezer. Enjoy!

Makes about 6 popsicles
GF/SF/Raw/Green (according to the guidelines in my books)

Healthy, Delicious, Vegan Cheese Sticks? Yeah Baby!

2011-07-22T09:36:00.000-07:00

I've made these cheese sticks at cooking classes several times, and invariably the response is always "WOW! I can't believe these are vegan, let alone healthy!" They're from my latest book, Radiance 4 Life, which includes over 105 mouth-watering vegan superfood recipes.

Vegan Cheese Sticks

Yeah, I know—this stretches the boundaries of what a superfood recipe “should” be. But we all need a little comfort food now and then, right? So, we might as well make it as healthy as possible, while still keeping deliciousness as a priority!

Cheesy Filling:

▪ ¾ cup cauliflower purée (steam cauliflower until tender and blend until silky smooth)

▪ 1½ cups Daiya mozzarella vegan cheese (grated)

Crunchy Breading:

▪ 1¼ cup fine bread crumbs (pulse sprouted grain bread in a food processor)

▪ 2 tablespoons chia seeds (or ground flaxseeds)

▪ 2 teaspoons dried parsley

▪ 1 teaspoon dried basil

▪ ½ teaspoon each: sea salt and garlic granules

For pan-frying: 2-3 tablespoons coconut oil (not extra-virgin)

1. Stir the filling ingredients together and set aside.

2. In a large bowl, combine the breading ingredients thoroughly and set aside.

3. Now I’m about to tell you something very honest, but I trust you can handle it: This next step is going to be tricky. In fact, you might wonder if you can do it. At one point, you may even curse me and my “fricking stupid recipe.” But I promise that if you hang in there, you’ll not only get the hang of it, but also be in a very comfortable position—one that involves gooey, scrumptious cheese sticks.

4. Are you ready to get on board? Then roll up your sleeves and roll up the cheese. To do the latter, remove about 2 tablespoons of cheesy filling and roll it into a little log formation. Next, roll it in the breading until thoroughly coated on all sides. Place on a plate. Repeat until all of the filling is used up, placing all of the sticks on a plate (leaving enough room so that they don’t touch each other). Pop the plate in the freezer for 25 minutes.

5. Heat a large skillet over medium-high heat and add the oil. Remove the plate from the freezer. Once the oil is hot, place the cheese sticks on the pan in a single layer and cook, uncovered, until the bottoms are golden-browned. Turn over and continue to cook until golden-browned on all sides. This will take about 2 minutes on each of the 4 sides, for a total of 8 minutes.

6. Remove to a plate and serve.

Makes 12 vegan cheese sticks (serves 3-4)/SF/Blue/F (according to the guidelines in my books)

♥ Superstars: sprouted grains, chia, parsley

Quick, fat-free, delicious, whole-grain, vegan blueberry cobbler? Yes, please!

2011-07-20T08:35:00.000-07:00

As promised, here's that kickbooty recipe I was talking about yesterday. It's basically the recipe for "Ultra Light Blackberry Cobbler" from Radiant Health, Inner Wealth - except with blueberries instead of blackberries. Cuz that's what was in my fridge. I’ve always loved this dish because it’s crazy easy, fat-free, high in fiber, and still manages to taste wonderful!

So, the top picture is what your cobbler should look like before it goes in the oven. Below that is what it looks like when it's done. But as I've said many-a-time, I am NO food photographer! That thing looked way better in real life! My lil' camera somehow failed to capture the gooey, perfectly browned gorgeousness that actually happened. Oh well...make it and see for yourself! :-)

2/3 cup whole wheat pastry flour

1 1/2 teaspoons baking powder
1/8 teaspoon sea salt

1 1/2 teaspoons vanilla
1/3 cup maple syrup
2/3 cup almond milk (or other nondairy milk)

2 cups blueberries (or blackberries), fresh or frozen

1. Preheat the oven to 350° F. Combine the flour, baking powder, and sea salt very well in a medium bowl. Stir in the vanilla, maple syrup, and milk until evenly combined.

2. Lightly oil a round pie pan. Pour the mixture into the pan, using a rubber spatula to remove all of the batter. Evenly sprinkle the blackberries over the top of the mixture. Bake for about 45 minutes, or until the cobbler is a gorgeous shade of brown. Allow to cool for 5 minutes or so, then serve immediately.

Serves 4-6; GF (with substitution)/SF/Green (according to the guidelines in my books)

* Many thanks to Dr. John and Mary McDougall for providing the inspiration for this recipe! Their books are the reason I was inspired to go vegan 20 years ago.

10 Minute Gluten-Free Pasta with Artichokes!

2011-07-19T07:50:00.000-07:00

I have an undying love of artichokes and felt like indulging said love yesterday with a big bowl of goodness. And although I'm not gluten-free, I don't like to overdo any one nutrient - so I take lots of breaks from wheat. One of the best ways to do this is with corn-quinoa pasta. Even if you're like me and don't have to avoid gluten, you'll love the flavor, texture, and visual appeal of this healthy pasta!

8 oz. dry corn-quinoa pasta (I use "Ancient Harvest" brand)
Two 15 oz. cans or jars of water-packed artichoke hearts, drained
3 tablespoons extra-virgin olive oil
8 cloves garlic, pressed or minced
1/4 cup fresh parsley, minced
lots of black pepper, to taste
sea salt to taste (I use white truffle sea salt for extra deliciousness)

Cook the pasta according to the directions on the package. While the pasta is cooking, place all of the other ingredients in a large bowl and toss well. Once the pasta is al dente, drain and toss with the "sauce." Serve immediately. Enjoy!

Makes 4 servings
GF/SF/Blue (according to the guidelines in my books)

It's Our Last Day, Two-Weekers!!

2011-07-18T16:48:00.000-07:00

Hey babies! How's your day 14 going? I can't believe it's already over. How did your overall experience go? Did you achieve your health goals? What did you most enjoy about this? What were your challenges?

And I have something to admit...there's a funny way the Two-Week Wellness Solution seems to work for me. I start off with a bang, then kind of slack off a bit, then end with a bang. And here's the thing that's really cool...the whole experience leaves me in a better place, ready to move forward in an empowered, vibrantly healthy way.

For example, I am now feeling so much stronger and more prone to eating high-level foods. My cravings for sweets and flour are gone. I am going to continue following most of the principles - eating loads of veggies, drinking plenty of water, eating only until level #3, etc. But it often takes me a little while to gain momentum. But the more I do this plan, the cleaner my body gets and the EASIER it gets to make really healthy choices! Yay! :-)

So, here's how my day 14 looked:

Breakfast:
lemon water
canteloupe
sprouted grain toast with earth balance

Lunch:
spring rolls!! (filled with lotsa veggies)

Snacks:
more spring rolls!

Mid-afternoon:
yummy pasta bowl (corn-quinoa pasta, tossed with a LOT of artichoke hearts, 2 teaspoons of xvoo, a little white truffle sea salt, pepper, parsley, and fresh garlic)

Dinner:
huge veggie smoothie (tomato, carrot, celery, kale, lemon, & water)
some banana "ice cream" (just bananas, a smidge of almond milk, nutmeg, vanilla, & cacao chips - inspired by Happy Herbivore's recent post!)

Exercise:
90 minutes on the exercise bike

Water:
One gallon of sun tea (made with mint, hibiscus, nettles, & green tea)

So, how did YOUR last day go, lovely ladies (and gents, if you're out there, silently observing)?? :-)

It's Day 13, Two-Weekers!

2011-07-17T16:57:00.000-07:00

Howdy, two-weekers! How has your day gone so far? I'm doing well, feeling good, & getting inspired to finish fabulously...hope you are too!! :-)

Here's the deets on my day:

Breakfast:
lemon water
blueberries

Mid-morning:
one small "Magical Multigrain" pancake with blueberries and maple syrup

Lunch:
bean taco thingy (black beans, 2 corn tortillas, a light sprinkle of vegan cheese, and a generous portion of Mango Habanero Sauce)

Snack (throughout the day):
4 fresh spring rolls
sprouted grain English muffin
1 dark chocolate mint cookie (raw)

Exercise:
over an hour of fairly intense cardio (walking/jogging uphill on a treadmill)

Water:
a gallon

Veggies:
about 4 servings so far - planning to have a salad with blueberry balsamic for dinner to fill in the gap! :-)

Visualization:
several small visualizations throughout the day - plus one before bed to help co-create a great day tomorrow

So, feeling great about my day overall...I feel like I'm finally recovered from that intense box-moving thing I did last week. Yay!! So, how did YOUR day go?

TWWS Day 12!

2011-07-16T20:28:00.000-07:00

Hey loverlies! Sorry to be checking in so late...but hoping your day 12 went well. Since it *is* so late, I'm gonna get to the goods...

Breakfast:
lemon water
blueberries

Lunch:
yummy burrito (sprouted tortilla filled with red potato, lots of grated carrot, black beans, & fresh salsa)
kombucha

Mid-afternoon:
hummus, pita bread, grape leaves
large salad

Lots of water, check! (about a gallon - loving the mint water I've been making!)
Exercise? Plenty of walking around + recumbent biking while watching "Waiting for Superman." So, almost 2 hours on the bike. Check! :-)

How did your day 12 go?? And thanks so much for letting me play hooky yesterday for my birthday! I will be back tomorrow with a longer blog post & an earlier check-in time. Thanks for being so awesome, lovely 2-week crew!! :-)

TWWS Day 10!

2011-07-14T15:42:00.000-07:00

Greetings, two-weekers! We're in the home stretch now. Only a few more days to go! How are you feeling today? Are you discovering more about what foods make your body sing while doing this program? Remember, it's about progress, not perfection. Love yourself exactly where you are NOW and beautiful things will unfold! Just keep taking those steps in the direction of your dreams and you're sure to thrive.

My day 10 journal...

Breakfast:
lemon water
sweet cherries (yeah, yeah, I'm obsessed!)

Mid-morning:
2 raw cinnamon rolls

Lunch:
Yummy burrito (potatoes, zucchini, black beans, fresh salsa, and scallions)

Mid-afternoon:
coconut probiotic drink and a big salad
sprouted grain bread, toasted with a little earth balance

Dinner:
Not sure yet, but I may whip up some more "Lickety Split Pea Soup." I never get sick of it!

So, how did YOUR day 10 go, two-weekers?? Thanks for joining in - much love! :-)

Two-Weekers - It's Day 9!!

2011-07-13T19:36:00.000-07:00

Good evening, m'lovelies! How did your day nine go? Mine was the end of a very tiring week...I *finally* got all them boxes moved, cleaned out my storage, then did some more work. I feel like I can finally relax now! :-) So, today wasn't probably the best day food-wise, but now that my HUGE project is finished, I can settle into a more self-caring routine. YAY.

Breakfast:
lemon water
cherries (you knew I was gonna say that, yes?)

Mid-morning:
One raw cinnamon roll

Lunch:
Bean, rice, veggie burrito
2 carrots

Mid-afternoon:
CHEATER ALERT: I was so spent from the day that I caved. I went to a new spot in town and tried their pizza (they put vegan cheese on it for us). And it's funny...despite feeling bad about my "cheat" (that thing was made with white flour and far from organic or healthy), it's always nice to get a perspective. I was reminded tonight that unhealthy food doesn't have much flavor to me anymore. I didn't truly *enjoy* it. My body and taste buds are over it. They want VITALIZING food. I know this, and yet I occasionally forget it! So, I'm looking at this as a big fat reminder. Onward with health-supporting, radiance-giving foods! :-)

Oh, and somewhere in my day...2 kombuchas and a KeVita coconut probiotic drink. My addictions!!

So, two-weekers...how did your day nine go? And let's all take a few moments tonight to reflect on our greatest health goals and desires...and remind ourselves that YES we can achieve them. Oh YES we can - and it can be an enlightening, joyful, delicious process!! :-)

Day 8 of the Two-Week Wellness Solution!

2011-07-12T19:40:00.000-07:00

Hey two-weekers! I hope you're all doing wonderfully. And just so you know, I am proud of each of you - you're all such beautiful people (inside and out!) and I'm happy that we're all in this together! :-)

Here's my Day 8:

Breakfast:
lemon water
sweet cherries (I will not get sick of them...ever)
one nettle-mint ball (local raw food company makes them - so yummy & uber-nutritious!)

Lunch:
Burrito (sprouted tortilla, filled with black beans, brown rice, veggies, and salsa)
Ginormous salad with fat-free grapefruit balsamic

Mid-Afternoon:
carrot
that pizza thingy I put on facebook
popcorn, lightly popped in a little coconut oil
passionberry kombucha

Dinner:
tomato soup
3 small raw chocolate mint cookies

Exercise: Lots more book loading/carrying/stacking boxes (1 1/2 hours worth) + 45 minutes on the exercise bike while watching a show + yoga (it's saving me from being even more sore during this week of mega heavy lifting!!)

Water: a gallon and a half

So, overall I feel very good about the day! I ate mostly nutrient-dense foods, got in plenty-o-veg, and even felt good enough to do some other exercise, besides just the boxes!

So, two weekers...how was your day??

It's Day 7 Already, Two-Weekers!

2011-07-11T20:11:00.000-07:00

Hey lovely people! How's your day going so far? Sorry to check in so late - my internet was down. Luckily, the tech people are always pretty helpful so it's obviously back up and running now. Yay!

So, here's the rundown for my day:

Breakfast:
lemon water
cherries (I can NOT get enough sweet cherries lately!!)

Mid-morning:
coconut yogurt with high fiber cereal (I used "F-Factor" cereal - it's insanely high in fiber! Like 18 grams per serving!)
One raw cinnamon roll

Lunch:
salad and veggie fried rice (brown and red rice, stir-fried with peas, shiitakes, corn, & garlic)

Mid-afternoon:
coconut probiotic drink
5 vegan cheese sticks (from Radiance 4 Life)

Dinner:
kombucha, Smoky One Pot Beans and Rice

So, how did YOUR day go? Tomorrow we begin week two. Let's all get re-motivated to go out with a serious "Yeah BABAY" and meet our goals!! :-)

TWWS Day 6!

2011-07-10T19:08:00.000-07:00

Hey two-weekers! How's it going for you today?

I'm going to apologize in advance for making this short...Today, I pushed my body to an extreme I haven't done in - uh, years? Ever? I have a storage unit with a bazillion (OK, maybe 400) 35# boxes in it (filled with copies of Radiant Health, Inner Wealth). Since I now only have 400-ish boxes, not however many I started with 2 years ago, I decided to transfer them to the storage space in my house. Why pay $50 a month if I don't have to, right? So, today I began the transfer. I loaded, unloaded, carried, and stacked like 120 of those boxes. I. AM. WHOOPED! I musta burned literally like 1200 calories doing it.

BUT, somehow I managed to still stick with the plan! So, here's my day...and if I'm not sore tomorrow, it will be a vegan powah miracle!! :-)

Here's my day:

Breakfast:
lemon water
cherries

Mid-morning:
One lemon-fig ball (from Radiance 4 Life)

Lunch:
Bean and rice burrito
Large salad with grapefruit balsamic
a few squares quinoa chocolate
kombucha

Dinner:
5-Minute Vegan Buffalo Bites (from this blog)
a slice of sprouted raisin-cinnamon bread
a big bowl of sauteed mushrooms (portabello and shiitake)

Exercise: A freakin lot (4 hours with the books plus an hour of house-cleaning this morning)
Water: A *lot* of lemon water - probably about 1 1/2 gallons (Alethea kept making me lemon water while I carried books - she was so sweet and helpful today and even insisted on doing the dishes and cleaning the stove!)

So, how did YOUR day 6 go, lovely ladies?

TWWS Day 5!

2011-07-09T19:01:00.000-07:00

Greetings, two-week cutie pies! Hope your day five went wonderfully. I'm gonna make this short, as I just returned from a very long day of work and fun. Same thing, really, lucky for me - but a long day nonetheless.

Alethea wasn't really following the program today (kind of like her mama - ahem), but she and I plan to get back into it full swing tomorrow. We're all stocked up with groceries and menu ideas, so we're raring to go. I feel like I'm finally recovered from all my travels and can give my full attention to this now. So, I apologize for being a bit off these first few days, but I'm very excited to get on board 100% now that I'm rested and refreshed! :-)

SO...without further delay, here's a report for my day 5...

Breakfast:
I wasn't too hungry, and I was heading out to Durango for the farmer's market and a few business meetings, so I grabbed a coconut probiotic drink (strawberry acai). YUM.

Mid-morning:
At the farmer's market, I stopped by the Turtle Lake Refuge stand. They are FREAKING AWESOME. They do all raw, vegan foods, many grown locally or in their gardens. I got a raw nori roll, jam-packed with veggies and a little "seed cheese." My body said "Thank you!" quite audibly after eating that bad boy! :-)

Lunch:
We stopped at Zia Taqueria in Durango. They're also really cool - they support local growers and use many organic ingredients as well. I got a burrito filled with beans, brown rice, guacamole, mango habanero sauce, green chile, local stir-fried veggies, pico de gallo, cabbage, and lettuce. I cannot believe that guy was able to stuff all of that into a "baby burrito" tortilla, but he did. Yum.

Snacks:
popcorn, kombucha, and a few squares of organic quinoa chocolate. Wowza!

Dinner:
It's late, but I'm super hungry, so I'm gonna break tradition and eat past my normal cutoff time of 7 p.m. I think I'll have a veggie wrap and another kombucha. It's just a 2-kombucha kind of day!

Can't wait to check in tomorrow, as I'm-a-gonna be refreshed and ready to go! :-) How did YOUR day 5 go, friends?

TWWS Day 4!

2011-07-08T15:14:00.000-07:00

Hey, 2-week troopers! How's your day going so far? Alethea is back, doing the program with me again and so far it's going great. And for those of you wondering what in the heck this is all about...a group of us are doing the two-week plan from my book, The Two-Week Wellness Solution: The Fast Track to Permanent Weight Loss and Vitality! We're blogging each day to keep each other motivated! :-)

So, here's a recap of our day...

Breakfast:
Me: lemon water, canteloupe
Alethea: lemon water, canteloupe

Mid-morning:
Me: 2 "Raw Cinnamon Rolls" (these really kept me going - I didn't get hungry for hours!)
Alethea: 2 slices sprouted grain toast with earth balance

Lunch:
Me: pizza (sprouted grain English muffin, topped with organic pasta sauce, Daiya vegan cheese, & onions); baked sweet potato "fries" (YUM!); very large salad with beets, greens, carrots, and onions
Alethea: pizza (sprouted grain English muffin, topped with organic pasta sauce and Daiya vegan cheese); baked sweet potato "fries;" and "Princess Salad" (from RHIW)

Late afternoon:
Me: quinoa with roasted veggies and a kombucha
Alethea: carrots and beans/rice

So, overall a good day! I'm drinking my water and eating lots of veggies. I rented a movie for Alethea and I, so I plan to watch while on my recumbent bike - getting in that exercise where I can! :-)

So, how was YOUR day??

TWWS Day 3!

2011-07-07T19:22:00.000-07:00

Hey 2-weekers!

Sorry to be checking in so late...how has your day gone so far? Alethea has been at a friend's house all day, but she'll be back in the game tomorrow!

Here's my day:

Breakfast:
lemon water and cherries

Mid-morning:
one "Raw Cinnamon Roll"

Lunch:
Spicy Moroccan Sweet Potato Fries
large salad
sprouted grain English muffin sandwich with white truffle tofu and veggies

Mid-afternoon:
Spirulena popcorn
hibiscus lime cooler with lots of extra lime! Wow, I love it this way!

So, basically, I'm not doing the best job of eating my veggies today...but I plan to be back in full form tomorrow. I just got groceries tonight and revised my menu, so I am newly inspired (and stocked) with lots of goodness! :-)

So, how did YOUR day go??

TWWS Day Two!

2011-07-06T17:59:00.000-07:00

Hey lovely peeps!

You're all off to such a great start - I hope you're feeling happy and empowered on your journey so far. Here's the scoop on our day two. Let us know how your day went when you get a chance!

Day Two Journal:

Breakfast:
Me: lemon water, blackberries, and cherries
Alethea: lemon water, blackberries, and cherries

Mid-morning:
Me: high-fiber cereal with homemade soy-almond milk (unsweetened)
Alethea: too busy playing

Lunch:
Me: beans and rice (brown and red rice, mixed with black, kidney, and pinto beans - seasoned with a little xvoo, tamari, and nutritional yeast...I was in the mood for very simple and easy!! Luckily Alethea and her friend loved it. Whew!), a large salad with beets, onions, and blueberry balsamic. Also, a small glass of the hibiscus pineapple lime cooler
Alethea (and her friend!): beans and rice, salad with apple cider vinegar and xvoo, nori triangles

Dinner (Whoops! no mid-afternoon meal....I'll plan better tomorrow!):
Me: big batch of portabellas and zucchini, stir-fried with tamari, balsamic, garlic, and a little xvoo - I also had a small multi-grain pancake (using my "Magical Multigrain Mix" from RHIW) and a strawberry kombucha
Alethea: a huge batch of pancakes and a large carrot

So, I'm realizing that I need to spend a little time tonight planning. Today, I was hungry but nothing on my list really appealed to me. I'm going to treat myself right and come up with some yummy "green" (and a few "blue") recipes. I think what threw me off was doing all my planning with Alethea. We have different tastes and I get bored eating what she's eating! So, from now on I'm gonna separate our lists a bit. Livin and learnin! :-)

So, how did YOUR day go???

Day 1 of the Two-Week Wellness Solution!

2011-07-05T13:13:00.000-07:00

Hey, Beautiful People!

As many of you know, we're starting another round of the Two-Week Wellness Solution. This is the plan from my second book, The Two-Week Wellness Solution, and works amazingly well as a way to detoxify, cleanse, lose weight quickly, ditch junk-food cravings, and overcome a plethora of health problems.

As you may also know, I just returned (Monday, actually!) from a 3-week trip, where I did book signings and classes, as well as visited friends and family. Overall, I feel great about how well I kept up my healthy habits while traveling - but even so, it's never the same as being at home, so I want to reset my system back to optimal health and rejuvenation.

It was, in fact, my 8-year-old daughter, Alethea, who came up with the idea to do this now...Several days ago, while we were on a long drive, she said: "Mama, can you promise not to laugh if I say something?" I said, "I promise to try!" And she said "Well, I really want to do the solution." True to my word, I held back my giggles and took her seriously. She had been eating sweets and other less-than-ideal stuff while traveling and intuitively knew that her body needed a healthy change. Plus, she accompanies me on many of my book events, so she overhears a lot of people telling me about their success with my program.

So, we spent some time planning out our menu that day. Heck, what else were we going to do while driving through Nebraska? It was a great way to use that driving time - we thought of all the "green" and "blue" foods that we'd both like to incorporate and then came up with a grocery list and menu.

I love the healthy start she's getting with all of this, and I'm also loving that we can share this journey together (and with all of YOU!)...it's only day ONE but I'm already loving it and feeling more energized. And although the day is far from over, I wanted to blog about this a little earlier to kick off the plan for those of you participating.

So, please feel free to join us and comment each day on your menu and how things are going for you. It's always so great to do things as a group - powah in numbers!!!

So, without further delay...

Day One:

Breakfast:

Me: lemon water, cherries, blackberries

Alethea: lemon water, cherries, blackberries

Mid-morning:

Me: one "Raw Cinnamon Roll"

Alethea: sprouted grain toast with earth balance

Lunch:

Me: polenta (pan-fried in a teaspoon of olive oil), mushrooms, and steamed asparagus (pictured above) with a glass of "Hibiscus Pineapple Cooler"

Alethea: polenta, asparagus, and a tossed salad with balsamic vinegar and agave nectar...she also had some of the hibiscus pineapple cooler to drink (YUM! Those of you with Radiance 4 Life, check it out - it's one of our faves!)

Mid-afternoon:

Me: bean burrito with fresh salsa and veggies, carrots

Alethea: bean burrito, carrots

Dinner:

Me: I plan on having some "Lickety Split Pea Soup" and a salad with blueberry balsamic vinegar

Alethea: She doesn't like this soup - and she doesn't need to lose a single pound - so I'll probably make her a vegan grilled cheese on sprouted grain bread. I'll also make her some "lemon butter broccoli" - her favorite! It's just steamed broccoli, tossed with fresh lemon juice and earth balance.

Water: We're both drinking our way to our goal for today. My goal is one gallon, and her goal? Three kombucha bottles full of water (each bottle is 16 oz.).

Exercise: Alethea is always running around or riding her bike. Getting that kid to exercise is like getting me to drink a guava kombucha. No arm-twisting required. For my exercise, I plan to take a walk and do some yoga. I'm easing my way into a more strenuous routine for the rest of the week.

Thanks so much for dropping by! We'll be back tomorrow night with details on how things went. And please share how your day one is going when you get a chance! :-)

Lemon-Poppy Seed Muffins with Zesty Lemon Glaze

2011-06-27T09:42:00.000-07:00

The most frequent thing I hear when serving these muffins is: "How can you possibly expect me to eat just one of these?" Luckily, these are much healthier than typical lemon poppy seed muffins due to the use of whole grains, flax, and animal-free ingredients.

This recipe is from my book, Radiant Health, Inner Wealth. (photo by Olga Vasiljeva)

Flegg (flax egg replacer)
2 tablespoons ground flaxseed (flax meal)
3 tablespoons boiling water

Dry Ingredients
2 cups whole wheat pastry flour
½ cup organic sugar
½ teaspoon sea salt
1 teaspoon each: baking powder and baking soda
3 tablespoons poppy seeds

Wet Ingredients
¾ cup nondairy milk
¼ cup each: fresh lemon juice, melted coconut oil, and pure maple syrup
1 heaping tablespoon minced or grated organic lemon zest
1 teaspoon vanilla extract

Zesty Lemon Glaze
¼ cup plus 2 teaspoons organic powdered sugar
½ teaspoon minced or chopped organic lemon zest
1 ½ teaspoons fresh lemon juice
⅛ teaspoon vanilla extract

1. Preheat the oven to 400° F. Whisk the flaxseed and boiling water together in a large bowl. Allow to sit for 5-10 minutes, or until gooey. Real gooey.

2. Mix the dry ingredients together in a medium bowl, using a whisk (or sifter) until thoroughly combined. Set aside.

3. When the flegg has become sufficiently gooey, add all of the wet ingredients to the flegg bowl. Stir the wet ingredients into the flegg mixture until well combined.

4. Next, add the dry mixture to the large bowl with the wet ingredients. Stir them together until well combined, but do not over-mix.

5. Spray a dozen muffin cups lightly with oil (or place paper liners in each cup). Pour the batter evenly into each muffin cup or liner.

6. Bake the muffins for 20-30 minutes, or until they are golden brown and a knife inserted in the center comes out clean.

7. After a few minutes, take a knife and go around the edges of each muffin to loosen them. Gently remove them from the muffin tin and place them on a cooling rack or plate.

8. To make the Zesty Lemon Glaze: Place the powdered sugar in a small bowl and sift or whisk it (if necessary) to remove any lumps. Add the zest, juice, and vanilla to the bowl and stir well to combine.

9. Once the muffins have cooled a bit, drizzle the glaze over them. Now, see if you can eat just one!

Makes 12 muffins; GF (with substitution)/SF/Blue (according to the health guidelines in my books)

Raw Cinnamon Rolls

2011-06-23T14:52:00.000-07:00

These are one of my favorite recipes from my newest book, Radiance 4 Life. They've been such a lifesaver on my travels this month! I love how they're so sweet and satisfying, yet devoid of any sweeteners (other than whole dried fruit). Enjoy!

Photo by Olga Vasiljeva

Raw Cinnamon Rolls

Think of these as a quick, delicious, healthy alternative to packaged energy bars. Since they’re so nutrient-dense, just one little roll can be surprisingly satisfying!

▪ 1 cup raw walnuts

▪ ½ cup raisins

▪ ½ cup (packed) pitted dates (about 12 dates)

▪ 2 teaspoons cinnamon

▪ ¼ teaspoon each: sea salt and ground nutmeg

1. Place all of the ingredients in a food processor. Blend until well combined and very crumbly, but don’t over-blend—you want to retain some texture.

2. Pull out small pieces of the mixture and roll into 1-inch balls with your hands. These will store in an airtight container, refrigerated, for several weeks or more.

Makes 18 rolls (9 servings)/GF/SF/Green/R/F/30 Minutes or Under

♥ Superstars: walnuts, dates

Fresh and Fast Thai Tofu Bowl

2011-06-16T08:46:00.000-07:00

Here's a recipe from my newest book, Radiance 4 Life. All of the recipes in the book are chock-full of superfoods and, as always, vegan. This recipe is one of my favorites, as it's so satisfying and light, but so delish! Hope you enjoy. (Photo by Olga Vasiljeva)

Fresh and Fast Thai Tofu Bowl

This colorful dish combines cooked and raw items for a fresh, fast, delicious entrée. It may look like a lot of ingredients, but this really does come together very easily, and the entire dish can be prepared while the rice is cooking.

Rice:

▪ 2 cups water

▪ 1 cup forbidden rice (or long grain brown rice)

▪ 2 teaspoons tamari

Simple Sesame Tofu:

▪ 16 oz. tofu, firm or extra firm (use sprouted tofu if possible)

▪ ¼ cup tamari

▪ 2 teaspoons garlic granules

▪ 2 tablespoons sesame seeds

▪ 2 teaspoons coconut oil

Fresh Veggies:

▪ 2 medium carrots, grated (1 cup grated carrots)

▪ 1 cup finely chopped or shredded cabbage, green or purple

▪ 4 scallions, trimmed and chopped

Final Flavors:

▪ ½ cup Thai sweet red chili sauce

▪ ¼ cup dry-roasted peanuts

▪ ¼ cup (packed) fresh basil, cut into thin ribbons

1. Place the water, rice, and the 2 teaspoons tamari in a pressure cooker, rice cooker, or pot with a tight fitting lid. Cover and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender (about 20 minutes in a pressure cooker or 45 minutes otherwise).

2. While the rice is cooking, get the tofu ready for action. Slice into 8 slabs and place on paper towels in a single layer. Cover with more paper towels and place a cutting board or cookie sheet over the top. Weight it down with something heavy such as a gallon of water or a case of strawberry kombucha.

3. While the tofu is pressing, prepare the rest of your ingredients and set them aside. To crush the peanuts (and trust me, you want them crushed), place them in a sealed plastic bag. Roll over the bag with a rolling pin or smash the bag with another heavy object. My daughter finds a large spoon quite fun and effective for this task. Set aside.

4. To finish the tofu: Remove the tofu from the pressing situation it’s in and cut into ½-inch cubes or little triangles—and yes, technically speaking, triangles are cuter. Next, place in a single layer on a plate and sprinkle with the ¼ cup tamari. Turn the pieces so that they’re evenly coated with the tamari. Sprinkle evenly with the garlic granules and sesame seeds. Heat a large skillet or wok over

medium-high heat and add the coconut oil. When melted, add the tofu and stir-fry for about 5 minutes, or until the tofu is golden-browned on all sides.

5. To bowl up your entrée: Place some rice in each bowl and top with carrots, cabbage, and scallions. Place some tofu on top of that and drizzle with some Sweet Red Chili Sauce. Sprinkle with peanuts and basil and serve immediately.

Serves 4/GF/Green (according to the health guidelines in my books)

♥ Superstars: forbidden rice, coconut, carrots, cabbage, sesame, onions (scallions)

Stay Healthy On Your Travels with These Simple Tips!

2011-06-10T10:10:00.000-07:00

As promised, I'm going to share the details of my food nerd diligence in regards to planning for my upcoming road trip. Hopefully this will be useful to you in some way! I personally find that planning in advance goes miles (yeah, literally) in the quest for optimal health, whether at home or on the road. So, cheers to the highway and here we go!

So . . .I'll be leaving Monday and will have the following elements to consider:
* Food while on the road (while driving to and from my destination)
* Food while at my different destinations
* Cooking demonstrations at health food stores and fests
* Several cooking classes over a 3-week period of time
* Hot weather (so, yes, a cooler as my constant companion is in order!)
* Cooking for friends, family, and my daughter (who loves healthy vegan food, but is picky too!)

What are YOUR elements when you're traveling? Defining them individually will help you make a plan. And as you can see, your task will hopefully be less complicated than mine! :-)

Next step... Pick 5 food staples that meet the following criteria:
1. Quick and easy to prepare, requiring little in the way of fancy kitchen gadgets
2. Healthy and vitalizing
3. Rich in vegetables and nutrients
4. Not too many ingredients are needed
5. Easy to make under any circumstance (in less than ideal kitchens, etc.)
6. You like this food enough that you won't mind eating it over and over!
7. The ingredients travel relatively well (or can be purchased at your destination)

So, given that criteria, what are those 5 food staples for you? Mine are:
1. Veggie wraps (I can travel with sprouted grain tortillas, portable veggies, avocadoes, and hummus to make these up in a flash)
2. This one is great for a serious no-time-to-prepare-but-I-need-sustaining-nourishment mini-meal: Plain avocado with healthy crackers (I use "Mary's Gone Crackers" for this)
3. Quinoa salad (I'll use a recipe from one of my books - probably "Quinoa Treasures Bowl" from TWWS)
4. Bean burritos
5. "Perfect Tabouli" (from Radiance 4 Life)

In addition to those staples (which should be filling enough to count as meals or mini-meals), I also suggest having 5 snack staples. Mine are:
1. Fresh fruit (Cherries are great for traveling!) and power smoothies (yeah, that's two)
2. Pre-cut veggies (I'm bringing carrots, celery, and broccoli - and maybe a little "Guilt-Free Ranch" from R4L to dip them in)
3. Organic popcorn, popped in a little coconut oil, topped with nutritional yeast and kelp
4. Energy snacks (I'm bringing "Raw Cinnamon Rolls" from Radiance 4 Life)
5. kombucha and other fun, low calorie, vitalizing drinks (including lots of water, of course!)

So, that's about it. Oh, and I am also doing some other things to ensure healthy travels, such as...
* Filling gallon jugs and water bottles with pure water, then freezing them. I will use them to keep my cooler cold while traveling - plus, I'll be able to enjoy ice cold water on hot days as the ice melts!
* Bringing some basics such as: cutting board, good knife, single burner, blender, lemon juicer, and garlic press
* Looking on sites such as happycow to find health food stores and vegan-friendly restaurants while traveling
* Taking time to exercise, relax, and enjoy the journey!

So, I hope this helps and I would love to hear any ideas YOU might have on how to keep your travels as delicious and healthy as possible!

Day 14 of the 2-Week Super Shape-Up!!!!

2011-06-08T17:26:00.000-07:00

Woo - HOO! We did it! I am so, so, so proud of everyone!

As you know, it's the last day of the 2-Week Super Shape-Up. Hopefully you're as happy with yourselves as I am (with you)! I would love to hear how your last day went and also how you plan to continue your healthy habits. What elements of this plan do you intend to carry on with you after today is over? What positive changes did you notice after doing this plan? I'm all ears!!

My food journal for today:

* lemon water
* super shake (acai, strawberries, pomegranate juice, vegan yogurt) - by the way, strawberries and acai are heavenly together!
* burrito (sprouted grain tortilla filled with kidney beans, red rice, a sprinkle of "Daiya" vegan cheese, pan-grilled....then, I added pineapple habanero sauce and onions. YUM!)
* salad (baby greens, beets, fat-free balsamic dressing)
* 1/2 batch of popcorn (popped in a small amount of coconut oil)
* 1 1/2 kombuchas
* 2 raw cinnamon rolls

Exercise for today:
* one hour on the exercise bike

Overall, I feel great about today. I do need to get in two more servings of veggies, but I plan to do that asap! This program has reminded me how powerful veggies are, and I hope to never forget again! ;-)

As a powerful finish to this program (and new beginning for the next step), I am going to decide upon a plan that will help me maintain higher-level habits. I plan to write out a specific, doable plan that I can sustainably & happily live with every day from now on.

I would also like to encourage you to do the same! What kind of exercise program do you see yourself sticking with? What kinds of eating habits do you want to carry on in your life after today? Write them down and make them happen! I know you can. And remembering to focus on what you DO want will help you stay motivated!

Thanks so much to everyone who joined in the program. I really enjoyed doing this as a group! Power in numbers! You're all doing so fantastic & making healthy strides towards greater & greater health every day. Keep up the great work!! xoxo

Day 13 of the 2-Week Super Shape-Up!

2011-06-07T19:13:00.000-07:00

So, today I got oddly motivated. I watched "Extreme Makeover" on my computer (it's an ABC show) and saw a woman work her butt off (yeah, literally) for an entire year. It was inspiring! So, I decided if she could work that hard for a whole year, I could do it for a measly week. So, since I've been slacking a wee bit lately, I've decided to notch things up around here for the next week! I want to meet all my goals before I leave on my trip next week. And I plan to do it! Where there's a will, there's a way. So cliche, but we all know it's true!

Today's food journal:
* 2 quarts of hibiscus limeade (It had 6 lime's juice up in there! It was stevia-sweetened, so it was basically calorie-free and made me feel great!)
* 2 mini-pizzas (a sprouted grain English muffin topped with organic pasta sauce, vegan cheese, shiitake mushrooms, and kalamata olives)
* raw broccoli with a little lowfat vegan ranch
* one slice of raw key lime pie (OMG, this is off the hook insane delish! I hope it's not totally rude to say that, since it's from my new book!) :-)
* 1 1/2 cups red rice with kidney beans, grated carrots, 2 cups of lettuce, and "Everyday Chicky Gravy" (YUM)
* strawberry kombucha
* a few "pop chips" (lowfat snack chips)

Exercise for today:
* a strength training session (about 30 minutes)
* an hour of good, sweaty cardio on the treadmill

Water: one gallon plus (mostly hibiscus-related...)
Visualization: several so far today, and my usual pre-bedtime one to set up the next day

So, I'm feeling pretty good overall. And we only have one more day as a group, doing the shape-up! How did your day 13 go??
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