Cookbook Giveaway! Inspired Vegan

inspired vegan Collage

(Contest has ended.)

Don’t you just love a good cookbook?  I hate to part with this one but I’ll do this for you. There are 2 ways to enter but you only have until midnight tonight (pacific).

1.  If you already subscribe to the newsletter, then just forward this email to your friends. Each forward is an additional entry.

2. If you’re reading this on facebook or twitter, inbox/DM me your email address.  Click SHARE or RETWEET for an additional entry.

That’s it!  I hope you’ll enter.  Since it’s a short contest, your chances are pretty good. ;)

 

Green Smoothie Recipe – Pineapple Banana Kale Avocado with Coconut Water

I felt a little tropical today, but was limited to what was in my fridge and freezer. So, voila!

pinacovado

 

I call this PinaCoVado for the pineapple avocado and coconut water combination.  I love the refreshing taste of this one.  And as usual, you cannot taste the kale.  I would have added lime to the recipe if I had any on hand.  And if my little one wasn’t waiting for me to finish so she could taste, I would also have thrown in a bit of parsley.  To make it more kid friendly you may want to add a bit of honey or other natural sweetener.  This one’s good for potassium, fiber, vitamin C, and the ginger aids in digestion.  Should you try this one, let me know what you think in the comments below, and what substitutions you made.  And take a pic! Be sure to share it on the facebook page so we can all enjoy.

PBJ Green Smoothie Recipe- Peanut Butter Jelly Time!

pbj green smoothie

 

Peanut butter and strawberry jam go together like hand and glove, right?  But with kale in a green smoothie, who knew? Nobody but a kid would think of this one.  Fabulous.

1 c leafy greens

2 c frozen strawberries

1/2 frozen banana

2 heaping tablespoons natural peanut butter

1 c ice

1/2 cup almond or flaxseed milk

honey to taste

Blend until smooth.  Taste and adjust according to your own preference.  I prefer a bit more peanut butter, but then I always end up adding more strawberries, then more honey.  We love, love, love this one in my house.  Recipe courtesy of my little sous chef.  Any takers? Be sure to click a share button below and share the love.

Oakland Veg Week April 22-28, 2013 – Vegan and Vegetarian Food Celebration

oak veg weekThere is nothing better than eating good food, except eating healthy good food.  I give extra points when the food will NOT make me gain weight, and will actually ADD to my health.  I am so excited about a whole week focused on a plant based diet.  Veggie lovers heaven!

Chef Alex Bury of Oakland Veg at Whole Foods Oakland

Photo courtesy of Chef Alex Bury of Oakland Veg at Whole Foods Oakland

I took a look at the Oakland Veg week website and it sounds like it’s right up my alley.  Vegan and vegetarian cooking classes, a screening of Forks Over Knives, a special vegan and vegetarian menu from a variety of food trucks, a vegan and vegetarian pop-up market… what more can I ask for??? Many of the events will be held at the  Oakland Whole Foods Market, which I wrote about a while back when they opened the wellness club.  I’m saddened to know that the wellness club is no more, but glad to know they are still using the space to educate the community on healthy cooking and eating.  Hmm, I need to get over there and get on the calendar myself.

Photo couresy of Off The Grid at Oakland Museum of California

Photo couresy of Off The Grid at Oakland Museum of California

I have yet to make it to one of the weekly Off The Grid food truck events, but I noticed there will be a vegetarian and vegan menu created for this weeks food truck gathering at the end of Oakland Veg Week.  This event takes place at the Oakland Museum of California.  I guess we all know where I’ll be this Friday.

Finally, the weeks’ events will culminate with the “Grand Finale Celebration” which includes tastings from local vegetarian food businesses, answers to your questions about a plant based diet, and a “plant strong foods” cooking demo and discussion by Berkeley native Chef Robert Dorsey III, founder of the Junior Chef Society, a culinary training center for Oakland youth. I love it!

Chef Robert Dorsey, III  Photo courtesy of oaklandveg.com

Chef Robert Dorsey, III Photo courtesy of oaklandveg.com

“People are sick and tired of feeling sick and tired, and they’re looking to make changes in their diet” according to the Oakland Veg website.  Yes, I totally agree.  A plant based diet really can take away a lot of the sickness and tiredness.  If you’ve tried it, have you noticed a difference?  I know I have.  If you plan to attend any of the weeks’ events let me know in the comments below.

Drink Your Greens Ladies! Drink, Drink, Drink Your Greens Ladies! The Farmer’s Market Trip Turned Green Smoothie Party

IMG_0565

Today was great! I guess I know how to make a party out of anything.  Me and a few ladies met up at our local farmer’s market to select some leafy greens to put in the blender.  This was an intro to green smoothies for all of them.  As for why green smoothies, you can check out articles one and two on that right here on the blog.

IMG_0659Fortunately it was a beautiful sunny day to take our time and pick out some nutritious edibles.  We went for curly kale, spinach, and dino kale.  And then we headed to the kitchen, which was stocked with all we needed.

IMG_0576The choices for liquid were pineapple orange juice, almond milk and flaxseed milk.  The flax milk was new to us, but I think we actually liked it even better than the almond milk.

Add ins included maca powder, hemp powder, and chia seeds.  The ladies went for the hemp powder, but reported it as grainy.

The combinations we came up with were the following:

Cucumber mint mango avocado ginger with spinach, pineapple orange juice and agave syrup – it was a keeper.

Sweet potato peach with almond milk and dino kale – not ever doing that again.  I tried to salvage it, and actually it’s in the fridge because I won’t give up. LOL

Strawberry banana peach blueberry with juice and kale – it was tasty but too thin.

IMG_0635Apple cucumber mint cilantro with almond milk and honey – really fresh and earthy.  We liked it, but I think earthy is an acquired taste.

Peanut butter banana kale with flaxseed milk and agave syrup – this was hands down the winner!!  And of course this recipe was created by my little one.  Kids always know how to cover up veggies if given the chance.

IMG_0605We will certainly be doing this again so make sure you have subscribed here to be updated on our local event calendar.  We are in the SF Bay Area, northern Cali.

What’s your favorite green smoothie?

 

Juicing and Smoothies Part 2 – Drink Your Greens 21 Day Habit

IMG_3559

I added (to taste) cardamom, ginger, honey, cinnamon, allspice to what you see there – a cup of soymilk, a cup of spinach, and a cup of roasted butternut squash. You can add water and ice cubes if it’s too thick. Use almond milk or hemp milk instead if you like.

As we begin the second quarter of the year I think back to January, and how hyped we were about our new blenders, green smoothies, and lofty goals. Just checking in… are you on schedule or have you fallen by the wayside?

IMG_3561

This was made using my Ninja blender and was one of my favorite smoothies, using leftover roasted squash!

The 21 day habit this month will be Drink Your Greens. Now remember, the plan here is not to drink green smoothies for 3 weeks in place of all meals, but rather to add them to our diet as a way to make sure we are increasing our fruit and veggie intake. And here’s why…

1. Detox – You do not want to piss your liver off, so give it some love by drinking some cruciferous veggies. These include kale, broccoli, cabbage, bok choy, cauliflower just to name a few. These blood cleansers assist the liver in the process of detoxifying our blood, protecting us from some cancers. I love that the name cruciferous means cross bearing, as these veggies have crucefers, cross shaped flower petals.  Who knew?

2. Fiber – As I mentioned on the facebook page, Americans spend $600 million annually on laxatives. When you juice, you throw away that lovely bowel moving fiber.  So if you are able to take in the additional fiber, then by all means, do!

3. Meal replacement – or should I just say portable, drinkable meal. That is one of my faaaavorite features of healthy green smoothies.  Add a scoop of peanut butter, some chia seeds, or flaxseed meal for an even more complete meal.

4. Nutrients – You could eat a salad for lunch, but when you drink your veggies you multiply the nutrients you take in, as you are able to drink far more leafy greens than you can eat.

5. Weight loss – The increase in fiber from drinking green smoothies leads to feeling fuller longer and less spikes in blood sugar levels, which can help with losing weight.  Yay!

6. Beverage variety – I’m a huge water pusher. I don’t even see the point of drinking sweet sugary beverages, unless of course it’s a martini or margarita, then by all means have one. Or two. But if you want to switch up from drinking just water, add some fruit, or make your own smoothie or juice.

7. Beauty – Toxins removed from the blood and bowels can only lead to healthier skin, hair and nails.  We all love that, don’t we?

So how have you been doing since the January smoothie habit?  As for me, I’m holding steady, still loving my green smoothies. I stopped for a couple of weeks due to plain old dontwannagetupthisearly-itis. But I’m back. And I came back to get those of you who got left behind.

For those who have kept steady on the course, congrats. Will you do all of the readers here a huge favor by sharing with us your tips for keeping the passion for reaching your goals?  Drink Your Greens, 21 Days to a New Habit starts April 9.  The Q&A session is April 8 in the Soul Food Therapy Google + Hangout.  See you there?

March is National Peanut Month

 In honor of National Peanut Month, the Peanut Board would like for me to share this recipe with you. Any takers?  I think I’ll try it with soy milk.
 image
Peanut Cherry “Sundae” Smoothie
Serves 2
1 cup frozen cherries
1 cup reduced-fat, plain Greek yogurt
1 cup fresh, prewashed baby spinach leaves, packed
1 cup skim milk
¼ cup unsalted, roasted peanuts
½ teaspoon vanilla extract
4 ice cubes
Place all ingredients in a blender and process until smooth. Serve immediately.
Nutritional Stats Per Serving (1 3/4 cups): 319 calories, 21 g protein, 35 g carbohydrates, 10 g fat (1 g saturated), 12 mg cholesterol, 5 g fiber, 137 mg sodium.

 

Kale Tortilla Soup – Recipe For a (Mostly) Whole Foods Plant Based (Vegan) Diet

IMG_0470

For those of you joining the fun on the facebook page, or the monthly Q&A sessions, you may be a part of the March 21 Days to a New Habit challenge: a mostly whole foods plant based diet.  This recipe is one that I enjoyed during this time and have received several requests to share.  As we approach the end of National Nutrition Month, I think this recipe is appropriate for the occasion as well.  If you didn’t join the plant based diet challenge, or celebrate nutrition month in some way, it’s not too late.  Try this recipe.  It is one of my new faves.

By the way, I must give credit where credit is due.  This is another of those recipes I came up with at the suggestion of my daughter.  She’s still at the age where she won’t eat salad, or any raw vegetable for that matter (despite the fact that she loved salad when she was 2).  And the salad (which is absolutely divine) is from a chef friend.  So good I didn’t even bother to put my own twist on it, yet.

IMG_0468Kale Salad – serves 4

1 bunch of kale

1/4 red onion

1 red bell pepper

2 avocados

2 lemons (juice)

1/4 c olive oil

coarse salt and pepper

Remove the rib (stem) of the kale (you can save them to use in your Vitamix or heavy duty blender) and chop into bite sized pieces.  Thinly slice the peppers and onion.  Slice avocado.  Toss all ingredients together.  For the dressing, drizzle olive oil into lemon juice while whisking.  You determine how much olive oil you want by tasting constantly.  Whisk in salt and pepper to taste as well.

Tortilla soup – use a mix or make your own.

Add a handful of salad to the soup, or eat them separately if you prefer.  Enjoy!  I know we did.

 

February is American Heart Month – What Heart Healthy Foods are you Eating?

heart health monthWe’ve eaten all the chocolate we can stand this month.  Fortunately, it has some wonderful heart benefits if it’s dark, and eaten in moderation.  But do you know about some other friends of our heart?

Tomatoes – Recent studies are showing that not only are tomatoes good to feed to your man for the health of his prostate, but you should indulge as well, since cardiovascular disease kills more women that breast cancer.  According to a Tufts University study, the same property that helps tomatoes fight prostate cancer, lycopene, works to protect our heart and reduce risk of heart disease by as much as 25%! Eat them raw, sun or oven-dried, and surprisingly even canned to get the most health benefit out of tomatoes.

Sweet Potatoes – Just like tomatoes, sweet potatoes are among the most powerful foods to contribute to heart health.  High in lycopene, beta-carotene, vitamins A and C, sweet potatoes are known to support the immune system, and are good roasted, grilled, and even blended into a green smoothie.

Brown Rice – Remember when you were a kid and mom let you eat white bread, and white rice?  And as the years went by, if your mom was even remotely into health, she eased you over to “brown” bread.  Later came brown rice.  Well, if you are still, in 2013, eating white rice and refusing brown rice (or bread) it’s time to put away childish things and get on board with the heart health program.  Brown rice, and many other whole grains, provide the fiber you need to help lower cholesterol.  As well, whole grains provide nutrients that assist with maintaining healthy blood pressure and overall heart health.  Do your heart a favor and tell your taste buds to grow up.

Soy Milk – How about a heart friendly beverage?  I love soy milk in my fruit smoothies, green smoothies, with cereal, coffee, tea.  I’m not saying I drink it straight, but I don’t much care for dairy milk that way either.  Not only is soy milk a cholesterol free alternative to milk, but research is starting to show that it may even protect from certain cancers.

Do you notice a pattern?  Not too many animal based products are on the heart healthy list.  That’s because much research shows that a plant based diet has numerous benefits for heart health.

This list could go on, (flaxseed, broccoli, blueberries, and so on) but I just thought I’d ask, are you giving your heart a little extra love this month?  What foods would you add to this list?

Happy healthy heart month.

 

 

Gluten & Allergen Free Expo 2013 – Kathy Smart, The Celiac Diva, Cupcake Wars Winner and More!

IMG_3960

Me and Kathy Smart

 

Last week I had to opportunity to attend, as an official blogger, the 2013 Gluten & Allergen Free Expo in San Francisco.  Talk about tasty fun.  And I got a chance to meet a couple of rock stars in the gluten free world.

As you may know I went gluten free last year, so many of the products and people were very new to me.  However, I made their acquaintance quickly.  My top 3 -

Kathy Smart – nutritionist, chef and gluten free activist brimming with knowledge, she was one of the warmest people I’ve met in a long time.  Kathy really made me feel at home at the expo.  She even gave me a free copy of her newly revised cookbook, Live the Smart Way, which you’ll get a chance to win if you subscribe to the blog and leave a comment below.

Karen Morgan – I was honored to sit in on a talk before Karen flew off to the Grammy’s where she would be providing her famous gluten free cupcakes.  Founder and owner of Blackbird Bakery, Karen restored my faith in baking.  Becoming gluten free led me to completely shut down all operation of Sweet Tooth Therapy until I have time to develop delicious gluten free recipes, which until this point seemed impossible.  And then I met Karen.  With all of her tips, knowledge and encouragement, I’m back in the baking lab again.

IMG_3953Kyra Bussanich – If you don’t want to bake your own cupcakes you’ll be more than pleased with what Kyra provides at the Crave Bake Shop.  You may have seen her on Cupcake Wars? And Kyra will very proudly let you know that she was the winner… TWICE.  Fortunately she had samples to back up her claim and yes, I agree, she should have one twice with those cupcakes.  Kyra has one of two cupcakes I have ever had that are gluten free and actually delicious.  I bought a box of her mix and look forward to trying it at home.

IMG_3962

me and Lauren-Lucille

There were several other notable people that I met so this list could actually go on and on.  Lindsey Deitsch of XO Baking Co., Lauren-Lucille of  theCeliacDiva.com, Mary Fran Wiley of FrannyCakes.com are just a few.  What these people had in common – not only were they gluten free and full of knowledge, but they all, seriously, had the warmest sweetest spirit and passion for helping others live the gluten free lifestyle as normally as anyone else.

San Francisco was the first stop for the expo this year.  If you’re blessed to be able to go you can find info on the tour for the rest of 2013 at gfafexpo.com.  If you are gluten free, or have other food allergies, or would like to know more about the gluten free lifestyle, I highly suggest you make it to the expo.  These days so many have problems digesting gluten and don’t even know it, as I discussed in a previous post about the expo.  Even if you don’t think one of those people is you, try to make it to the expo.  If nothing else, you’ll meet some really sweet people, and eat some sweet treats.

I’m passing on the generosity that Kathy passed on to me.  Would you like to win a copy of Kathy Smart’s latest version of her cookbook, Live the Smart Way?  If so be sure you have subscribed to this blog AND leave a comment below by February 23 (my birthday) to enter the drawing.  One winner will be selected using random.org and the cookbook given to me by Kathy will be mailed to that person.  Woohoo!