White Beans with Rosemary and Kale

While I started out wanting to create a copycat recipe of Zoe’s Kitchen’s white beans with rosemary, the concept for the dish evolved as I was prepping. I wanted to keep it simple and add up the nutritional value by adding some greens. The result? A fantastic, hearty one-pot meal! (I served the beans with Rosemary Maple Blue Corn Muffins – stay tuned for the recipe!)

Read More →

Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others’ ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you’re using – if it’s hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Read More →

Ten Traits of Lightworkers

“Pointing to another world will never stop vice among us; shedding light over this world can alone help us.” Walt Whitman

Lightworkers are a force of light in what sometimes seems like a dark world. We feel different from other people. Different doesn’t mean superior mind you; just…different. Think you might be a lightworker? Read on for ten common traits of lightworkers.

Read More →

Easy Vegan Butter – No Palm Oil

I have to give a shout out to the Virtual Vegan for this recipe – it’s based on her creation, and it’s absolutely fantastic. Who knew almond flour could be a base for vegan butter?!?! I made a couple of tweaks based on my personal taste (and doubled the recipe). I doubt I will ever buy vegan butter again. This comes together in about 5 minutes and is oh-so-tasty.

Read More →

Ten Ways to Enjoy Button Mushrooms

Last week, I shared a video from Dr. Michael Greger of Nutrition Facts that educated us on the benefits of eating mushrooms daily to protect against breast cancer. Read on for a few quick and easy ways to enjoy them!

1. Add them to a tofu scramble. Make sure you use organic tofu, as soybeans are often genetically modified.

2. Top a salad with them. They’ll be great raw or cooked, your choice! I like to saute them and put them on top of spinach with a simple lemon tahini dressing, sprinkled with raw slivered almonds.

Read More →

Mushrooms vs. Breast Cancer

Based on current data, 12.4% of women in the United States will develop breast cancer during their lifetimes. This estimate is based on a report published annually by the National Cancer Institute’s Surveillance, Epidemiology, and End Results (SEER) Program. This means that each of us has about a 1 in 8 chance of being diagnosed with breast cancer.

The good news?

Read More →

Five Easy Healthy Living Tips to Start Using Today

Healthy living doesn’t have to be complicated, overly time consuming, or expensive. Start moving toward a healthier you with these five quick and easy healthy living tips.

1. Start the day with a smoothie. Smoothies – made the right way, with fruits, veggies, and no added sugar – are a quick and easy way to start the day. My favorite elixir is awesome and simple: put a couple of handfuls of spinach or kale, two celery stalks, a handful of cilantro, half an avocado, a fresh squeeze of lime juice, and about half a frozen banana, a small green apple, or a few fresh strawberries in a high-powered blender with about a cup of filtered water or coconut water, and blend until smooth. Voila! You have a tasty, nutrition-packed smoothie to kick off the day.

Read More →

Vegan Sage Series: Julieanna Hever, The Plant-Based Dietitian

In the Vegan Sage Series, seasoned vegans share what being vegan means to them and offer advice for nascent vegans. Our guest today is Julieanna Hever, M.S., R.D., C.P.T. She is a Registered Dietitian who has been in private practice in Los Angeles since 2005, specializing in weight management, disease prevention and management, and sports nutrition. Julieanna authored The Permanente Journal’s Summer 2016 article, A Physician’s Guide to Plant-Based Diets. She is the host of the wellness talk show series What Would Julieanna Do? on Z Living Network, has given a TEDx talk, author of The Vegiterranean Diet and the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. She is the co-author of the cookbook, The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, and a recipe contributor to both New York Time Best-Selling Forks Over Knives books. Julieanna counsels a variety of clients throughout the world from her Los Angeles, California-based private practice including elite athletes, adults, and children with various nutritional and/or medical concerns. Julieanna was recently featured on The Dr. Oz Show, The Steve Harvey Show, Reluctantly Healthy, The Marie Osmond Show, The Jane Velez-Mitchell Show, and E! News, co-stars on The Chef and The Dietitian, on numerous radio shows, and lectures extensively throughout the United States. To learn more, visit Julieanna at her website: www.PlantBasedDietitian.com.

What does being vegan mean to you?

Veganism is the ultimate symbiotic trifecta…a daily choice that we have to directly benefit animals, the planet, and our health. Being vegan represents the deep sympathy I have for animals that suffer horrifically for mere hedonistic desires and the empathy I have for humans that suffer (in perhaps worse ways) for consuming them. Being vegan is the most perfect way of eating that we know of for optimal human health, reduction of chronic disease, and promotion of longevity. Eating a whole food, plant-based diet offers the easiest adequacy of nutrition, ideal spectrum of  health advantages, and vast culinary diversity. After personally transitioning to this way of eating over a decade ago and helping hundreds of people do so ever since then, I have witnessed dramatic improvements in health conditions, from the alleviation of minor persistent symptoms (such as chronic pain, acne, and gastrointestinal issues) all the way to significant reduction of medication use and improvement in more severe health conditions (such as heart disease, kidney disease, and diabetes). It is quite literally the most powerful tool in the healthcare armamentarium that we have. 

Read More →

Miso Balsamic Dressing

I wish I could say I am one of those people who eats a lot of salads because I love the taste of raw veggies. But that would be a tall tale. For me, salad is all about the dressing. (Just like it’s all about the sauce with hot foods!) With easy, tasty dressings like this one, I honestly could (and almost do) eat salads every day.

Read More →

Easy Corn Chowder

This recipe is based on one of Sunny Anne Holliday’s recipes, with slight modifications. Sunny is the owner of Lovin’ Spoonfuls, the first fully vegan restaurant in Tucson – which she opened over a decade ago, before vegan was hip! She is an inspiration, and I love her Lovin’ Spoonfuls Cookbook. (You can order it on Amazon.) One cool thing about the recipes is she includes amounts for a single serving, as well as amounts for a family serving. This recipe is for a family serving.

Read More →