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)

Lemon-Poppy Seed Muffins with Zesty Lemon Glaze

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

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