Pineapple Hibiscus Cooler

This drink has it all—coconut water for electrolytes, green tea for antioxidants, hibiscus and lime for vitamin C and body alkalinity, and pineapple for enzymes and yumminess. Drink up and feel beautiful! Well, more beautiful, that is. You’re already gorgeous, baby.

Recipe from my third book, Radiance 4 Life.

▪2 green tea teabags

▪2 tablespoons dried hibiscus, placed in a tea strainer

▪2 cups boiling water

▪5 cups pineapple juice, the fresher the better

▪1½cups coconut water (approximately the amount from one young Thai coconut)

▪¼cup plus 2 tablespoons fresh lime juice (or more, if you want a real lime kick!)

1. Pour the boiling water over the teabags and hibiscus and let steep for 15 minutes. Discard the teabags and hibiscus.
2. Pour the tea into a large pitcher and stir in the remaining ingredients. Serve at room temperature or chilled.

Makes about 9 servings/GF/SF/Green/HR/F (according to the health guidelines in my books)

30 Minutes or Under!

Hungarian Chickpeas!

Photo by Janet Malowany

Holy bean love, people...these are insanely delicious! This recipe is one of my favorites from my third cookbook, 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.

So, without further delay...

Hungarian Chickpeas!

▪ 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!

Raw Cinnamon Rolls

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

Photo by Olga Eglite

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

Here's a recipe from my third cookbook, 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 Eglite)

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)