Blue Raspberry Waffles

One of the fun aspects of my career is that I occasionally get to develop recipes for great companies. A few years ago, I created recipes for Ziggy Marley Organics, and now I'm working on recipes for Bow & Arrow Brand cornmeal. It's a local company (I live in SW Colorado) that is owned by Ute Indians, and they produce non-gmo cornmeal. Bonus points for both companies that they were willing to have all my recipes be vegan and healthy (because that's how I roll). Very cool!

I'll be sharing some of my absolute favorite recipes with you, because I love you and sometimes I like to share. 

ANOTHER fun aspect of my work is that I get to meet awesome people - most recently, Kristin of Will Travel for Vegan Food. This fabulous lady has been in my neck of the woods lately and we've become very good friends. One day, I tested this recipe on her and we both agreed it was a keeper. Below is her picture of how it looks up close and personal... We had a good laugh over how gross the raspberries looked, but she had promised her fans she'd post a pic of the innards, and she wasn't about to back down. 

So, here's the recipe. It was a fun twist on the artificial blue raspberry flavor I loved as a kid (but would never eat now), but all healthy-like. These waffles are free from gluten, fat, cholesterol, refined flours, and sugar. But I think you'll love them! Let me know what you think if you try them. : )

2 tablespoons ground flax (flaxmeal)

3 tablespoons water

1 ¼ cups almond milk, unsweetened

1 cup blue cornmeal (I used Bow & Arrow Brand)

¼ cup brown rice flour

½ teaspoon baking powder

¼ teaspoon EACH: salt and baking soda

1 cup raspberries, fresh or frozen

1. Stir the flaxmeal with the water and set aside for five minutes.

2. Add the almond milk to the flaxmeal mixture and stir well.

3. Add the cornmeal, flour, baking powder, salt, and baking soda to the wet mixture and stir well. Preheat your waffle iron.

4. Stir the raspberries into your batter and cook your waffles according to the directions on your waffle iron. Serve with fresh berries and maple syrup if desired. If you have leftover waffles, they can be frozen individually and reheated in a toaster or toaster oven.

Makes 4 large waffles (serves 2-4)/GF/SF/Green (according to the guidelines in my cookbooks and Be Radiant program)

My Top 10 Favorite Kombuchas (Reliably Good!)

Today, I'm celebrating my ten year boochiversary! Ten years ago, I discovered the amazingness that is kombucha. OK, I should actually back up a sec. When I first tried it, I didn't actually like it. I thought it tasted vinegary and weird. But then, after time, something magical happened. I tried another flavor ("Gateway Grape" as I used to call GT's Divine Grape) and I was hooked.

WHY do I love kombucha so much? For one thing, it's healthy. When my body feels a smidge rundown, it asks me - in no uncertain terms - for a kombucha. In my experience, it's rejuvenating, immune-boosting, and restorative. However, it's also just a reaaaaally yummy thing to sip and savor. I enjoy my kombucha as some might enjoy a fine wine. A really good booch is a thing of pure heavenly perfection . . . but a bad one can be devastating. 

I mean, let's say you're dying for a booch fix. You need one bad. Real bad. We've all had days like that, where we just need a nice cold band-aid for what ails us, right? You go to the store, buy a kombucha, and then BAM. It's as flat as a sidewalk. SO sad! So, here's what I've learned - when you really need a good kombucha, rely on the ones you know are going to deliver. Hence, this post! That's how much I love you. : ) 

Tess's top 10 reliable favorites:

1. If you're new to kombucha, a good one to start with is GT's strawberry. It tastes like fizzy strawberry candy. I consider it to be the new Gateway Grape.

2 and 3. If you're lucky enough to live somewhere you have access to Kombucha 221bc, they make some pretty epic booch. My two favorite flavors are the ginger and orange turmeric cinnamon. Oh how I miss them since I moved back to Colorado!!

4. This next one, I really turned a corner on about a year ago. I never understood why this was a best-seller until I realized it was ALWAYS fizzy. You gotta respect that in a booch. No bad days for Trilogy.

5 and 6. If you're ever in Denver, you simply must make a trip to Happy Leaf kombucha bar. YES A KOMBUCHA BAR AND YES I ALMOST DIED WHEN I FOUND OUT. (I was brought back to life with kombucha, obviously) You can get a kombucha flight (right??!!), but my favorite is their salted grapefruit. It's heaven. 

However, in all fairness, I ALWAYS get a flight there, and then I get a glass of my favorite flavor from the flight. If they're out of the salted grapefruit, there's invariably another flavor I'm excited to have more of. So, the official recommendation here is a flight AND a glass of their best, which is often the salted grapefruit!

And I highly recommend hanging out at the bar, and enjoying your kombucha along with some nibbles (they have some great vegan items on their menu). Plus, their staff has never been anything short of delightful!

7. I waited til now to tell you I'm celebrating this Boochiversarry with my dear friend/cousin/soul sister/fellow booch addict, Stacia Aashna. This next kombucha is one that she suggested I include. As I mentioned earlier, some people don't like kombucha due to the vinegary taste. This next variety, made by Live Soda, is sweeter, without a trace of vinegar flavor. 

Personally, I've come to prefer a more tart kombucha over the last few years, but in all fairness, Live Soda was my favorite for a long time. They really reminded me of the sodas I grew up on. My favorites were the root beer, lemon-lime, and most notably, the cola, as I was a diet cokehead all through my youth - and this really took me back!

8. Another GT flavor I totally rely on is Passionberry. The passion part (from passionfruit) takes me back to the time I lived in Hawaii, while the berry part is from blackberries, my absolute favorite kind of berry! And again, I've yet to have a Passionberry let me down in the fizzy department. Always a good time.

9 and 10. Disclaimer: Two of my favorite GT flavors are ones I hesitate to mention, because I've been let down many times. It's really a crapshoot with these two. About 37% of the time, they're flat. But when they're good, they're really really goooooood. So, I gamble. 

Plus, I have a little trick to increase my odds of finding out how fizzy they'll be. First of all, I look to see if any of them have bubbles or foam where the liquid ends at the top. Then I very gently shake (GENTLY!!!) to see how much action I get. If that little nudge-shake movement yields some bubbles and promise, I bite the bullet and gamble my life away. Have you ever had a really good, fizzy Guava Goddess? Totally worth all those other times. BLISS.

So that's it. I've had other great kombuchas in my day, but none I can give my pure, unwaivering endorsement to. I haven't been paid (even in kombucha, which is kind of tragic) to write this, I just wanted to share with you - so that you too can feel confident when choosing a booch. 

Celebrate with me? Get a kombucha (or three) today and share a photo of yourself with your favorite flavor. 

Thanks so much for stopping by - and CHEERS! : )

XO 
Tess

p.s. I haven't made my own in a while, but I plan to start again very soon. When I do, I'll refer back to my step-by-step guide on how to make your own at home! It's cheap, easy, and fun!

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!

Rosemary Mushroom Strudel

photo by Olga Vasiljeva

Recipe from Radiant Health, Inner Wealth

Mushroom lovers, this dish was made for you (us)! There is nothing like a medley of well flavored mushrooms to delight the palate and nourish the body. If you are gluten intolerant, you can substitute pan-fried polenta for 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 the package 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: dried thyme 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 (or rosemary-infused olive oil)

Garnish:

1 tablespoon olive oil or rosemary infused olive oil

1 teaspoon each: dried minced onion and fresh rosemary leaf, chopped

1. Preheat the oven to 400° F. Sauté all of the ingredients for the mushroom mania medley (mmm...) over medium heat for 5-10 minutes, or until 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 pieces on lightly oiled cookie sheets, leaving just a little room in between so they can puff out. Top them evenly with the mushroom medley.

3. Drizzle the additional olive oil evenly on top of them and sprinkle with the dried onion and rosemary. Bake for about 10 minutes, or until 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)

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

Perfect Polenta - Quick, Easy, and Vegan!

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

Creamy Polenta with Variations

Recipe from Radiant Health, Inner Wealth

1 cup dry polenta meal
3¼ cups water
2 tablespoons non-hydrogenated margarine
3 tablespoons nutritional yeast powder
¾ teaspoon sea salt (or less if you prefer)

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

2. Once it begins to thicken 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 5-10 minutes).
3. Stir in the margarine 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 well combined.

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

To serve creamy style:

If serving the polenta immediately, it is delicious just plain. However, you can top it with tomato sauce or soy cheese. If desired, you may add just a little more water to the portion you will be eating as creamy polenta. If you are reserving some polenta to 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 a log formation (like you see in stores). 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 rounds in a little oil or margarine over medium heat until golden on both sides (about 3-5 minutes on each side).

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

Fatoush Salad

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)

The Perfect Hummus Experience

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.

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 and Be Radiant program)

*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.

                                                               photo by Olga Eglite

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.

10 Ways to Use ZUCCHINI!!!

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)

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!

10 Minute Gluten-Free Pasta with Artichokes!

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)

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)

5 Minute Vegan Buffalo Bites!

I was feeling mighty snacky yesterday and wanted something along the lines of the Vegan Buffalo Wings from my favorite vegetarian restaurant, Watercourse in Denver. Speaking of which, please do yourself a favor if you're ever in the Denver area and stop on by that place. Mmm mmm goodness!

However, I wanted a relatively healthy and uber-quick version of their yummy treat (they make theirs with breaded, deep fried seitan). This is what I came up with - it's a keeper in my book and I hope you enjoy it as well!

14 oz. container extra-firm tofu (use sprouted tofu if possible)
3 tablespoons non-virgin coconut oil

3 tablespoons tamari
1/4 cup hot sauce (a basic, inexpensive cayenne hot sauce works well)
1/2 cup cornmeal or dry polenta

1. Cut the tofu into 8 slabs and press with paper towels to remove excess moisture. Cut the tofu into strips, then into small rectangles (about 1/2-inch x 1-inch in size).
2. Heat a wok or large skillet over medium-high heat and add the oil.
3. Sprinkle the tamari and hot sauce evenly over the tofu.
4. Add the tofu to the skillet and sprinkle the cornmeal on top. Stir-fry immediately to coat the tofu evenly with the cornmeal.
5. Continue to stir-fry until the tofu is golden-browned on all sides, about 3-5 minutes. Serve plain, with additional hot sauce, or vegan ranch dressing for dipping. Yeah baybay!!

Serves 4
GF/Blue (according to the guidelines in my books)
30 Minutes or Under!

Tip: For the vegan ranch, I'd suggest using Vegenaise lowfat vegan mayo as the base - I love it because it's made with flax and olive oils (And it tastes great, despite being lower in fat!). If you need a recipe, check out this one from VegWeb - OR buy my new book next month! There's a recipe in it for "Guilt-Free Ranch Dressing" that's yum!

Raw Moroccan Quinoa Spinach Toss

This recipe has been adapted from my book, Radiant Health, Inner Wealth. The recipe in RHIW calls for barley, but I'm loving it with this quinoa variation! I recently demonstrated this at a local health food store, and everyone was really impressed with how delicious it was, given how healthy and easy to make it is!

Raw Moroccan Quinoa Spinach Toss

I could live on this stuff! It’s fat-free, raw, nourishing, easy to make, and tasty! If you haven’t guessed yet by now, I’m a big fan of Moroccan seasonings—sweet, tart, and savory all at once. Yum!


1 cup dry quinoa, soaked overnight, then rinsed and drained well

Sweet-Savory Sauce:
1 teaspoon each: ground cumin and minced organic orange zest
¾ cup fresh squeezed orange juice
4 teaspoons each: fresh lemon juice and very finely minced onion
2 teaspoons ground cinnamon
2 tablespoons raw agave nectar

Simple Salad:
½ cup raisins
1 cup (packed) baby spinach, cut into very thin ribbons or minced

Optional:
Fresh mint, minced (about 1½ tablespoons)
Sea salt to taste (even I don’t salt this one, though!)

1. If you haven’t yet soaked the quinoa, you will need to do that first.

2. Stir the sauce ingredients together in a medium sized bowl until well combined.

3. Add the quinoa, raisins, and spinach to the sauce and toss to thoroughly combine.

4. Allow the mixture to marinate for at least 20 minutes, stirring occasionally to saturate the sauce into everything. If you do have the time to marinate this for an hour, that’s even better.

5. After the dish has finished marinating, you can add the mint and/or some salt if you like. If you have leftovers, this will keep for a few days in an airtight container, refrigerated.

Serves about 4-6
GF/SF/Green (according to the health guidelines in my books)

Coconut-Lime Rice

Ooh baby, this is good. Are you ready for a flavor blast? Yes? Then put on your seatbelt and make up a batch of this. It's great served with spicy stir-fried tofu or tempeh and a green salad. Recipe from Radiant Health, Inner Wealth.

Coconut-Lime Rice

Yum. That’s all I have to say on the matter.

½ cup finely minced onion (white, yellow, or red)
4 teaspoons toasted (dark) sesame oil
1 cup each: jasmine (or basmati) rice, water, and coconut milk
2 teaspoons organic lime zest, finely chopped (zest of one lime)
¼ teaspoon dried turmeric

Final Freshlings:
2 tablespoons minced fresh cilantro
3 tablespoons fresh lime juice
½ teaspoon sea salt
One scallion (green onion), trimmed and chopped
2 teaspoons grated fresh ginger
2 large cloves garlic, minced or pressed

Combine the onion, oil, rice, water, coconut milk, zest, and turmeric in a covered pot or rice cooker. Stir well and bring to a boil. Reduce the heat to low and simmer (covered) for about 15 minutes, or until all of the liquid has been absorbed. Stir in the remaining ingredients and serve. Hello, flavor party!

Serves 3; 30 minutes or under! GF/SF/purple (according to the guidelines in my books)