Buffalo Cauliflower Bites (vegan + gluten free)

I don't know many people who don't love the tangy heat - varying degrees of heat, that is - of a good buffalo sauce. And of course, buffalo sauce is synonymous with chicken wings. But if you're like me and you choose to very infrequently eat any meat if at all (and for me personally, if I'm going to have some, it never includes poultry - even though that used to be the meat I ate the most of!) - then alternative vehicles for buffalo sauce are needed.Enter cauliflower.Cauliflower is an under-appreciated but very versatile and extremely nutritious vegetable. Roasted to a char it's almost addictive, steamed and pureed it transforms into a mashed potato-like dish (or can be woven into a soup), and it's light enough in flavor that it happens to be a great vegetable to enjoy with any number of dips - hummus, salsa, different dressings, etc. Including buffalo sauce!I had grand plans to make these cauliflower buffalo bites alongside another dish for dinner, but we wound up eating this whole plate and were extremely full - cruciferous veggies can do that!There are many iterations of similar recipes for this out there, but I found this one to turn out the best so far. This particular recipe is gluten free and vegan. I opted for brown rice flour because of its mild flavor and the gooey texture created when mixed with water (unlike some other non-wheat flours). Whole wheat pastry flour should also work fairly well here, though you may need to adjust the flour to liquid ratio so it doesn't get too doughy.As for what constitutes buffalo sauce, this is a hotly debated topic amongst those who consider themselves connoisseurs. Many purists rely on Frank's Red Hot (tasty), with the possible addition of some butter for mellowing. For a treat nostalgic to my husband's Buffalo roots, I ordered a bottle of the "hotter" sauce from the famed Anchor Bar in Buffalo, NY - an institution known for it's wings/sauce. While this sauce contains small amounts of some ingredients I generally and across the board recommend avoiding, given that it has the "real deal" flavor, I thought it would be worth it for at least my own taste test and a throwback for Peter - so I can now work on concocting my own cleaner but just as delicious recipe for the sauce itself. That'll be a future Part II to this recipe!Serve these alone, or with the traditional carrot and celery sticks. And, of course, don't forget bleu cheese or ranch dressing for dipping... easier than ever for those avoiding dairy/ vegan and when you don't want to whisk together something homemade, thanks to Follow Your Heart's amazing bottled vegan dressings. I think everyone (even those who don't stay away from dairy) should try these. I never thought that blue cheese in particular could be replicated without cheese/milk - but they proved me wrong in a big way.I think this is a great recipe for both meat eaters and those who avoid animal protein - you get a delicious (and Buffalonian-approved) dose of spicy buffalo sauce, with a non-fried, nutritious base of cauliflower. So much healthier than fried meat!Recipe: Buffalo Cauliflower Bites (vegan + gluten-free)What You Need

• 2 small heads cauliflower with florets cut off -- the smaller, the easier for crisping up in the oven
• 2/3 c brown rice flour OR 1 c almond flour/meal
• Approx. 1 c water (or 2/3 c light coconut milk or any unsweetened and unflavored coconut milk + 1/3 c water)
• A generous pinch each of salt (himalayan), ground pepper, and garlic and onion powder
• At least 3/4 c preferred hot sauce or pre-made "buffalo sauce" (if buying it bottled, check the ingredients and avoid any that are chemical-laden or have butter if keeping vegan)
• Optional: 1/2 tbsp Earth Balance

What You Do

• Preheat oven to 450
• Whisk the flour, water and spices; consistency should be on the thinner side - just think enough to lightly coat the tip of your finger if you dip it in
• Cover a baking pan in tin foil (optional - but prevents a messier clean up!) and lightly grease
• Dip or toss the cauliflower pieces in the batter, shaking off any excess big drips and arranging on the baking sheet with the "flower" side up when possible (the pieces can be very close together, but try not to let them overlap too much to allow for more surface area cooking)
• Bake for 20-25 min
• While baking, pour your hot/buffalo sauce into a medium bowl. If your sauce is a little too spicy for you and you'd like to reduce some of the heat, melt the Earth Balance and mix into the hot sauce (stir in 1 tsp at a time), tasting as you go. The "butter" will also help slightly thicken the sauce; a pinch or two of flour will also do the trick without impacting heat/flavor if your sauce is very thin.
• Remove the tray of cauliflower from the oven. Being careful of heat, touch a few pieces of cauliflower to make sure the batter has set and is no longer wet (if it is, bake for a few more minutes).
• Using a spatula, gently scoop the cauliflower from the tray and put into the bowl of sauce. Carefully and slowly toss the cauliflower around to coat with sauce. Then put the pieces back on the tray. Alternatively, you can leave the cauliflower on the tray and use a pastry brush to coat the pieces in sauce. Make sure they're thoroughly covered to get the most flavor out of this!
• Put the tray back in the oven and bake for an additional 15-20 minutes, until the sauce has absorbed/firmed up on the cauliflower.
• Switch oven setting to high broil and, keeping a watchful eye on the cauliflower, broil until a few edges of the pieces begin to brown. This broiling is an essential step in helping crisp up the cauliflower - but broiling can go from great to burnt very quickly, so stay near the oven and watch! Depending on your oven, it may be 2-6 minutes (approx.).
• Remove from the oven and let cool for a few minutes - this helps slightly cool the steaming inside and set the outside.
• Pile onto a plate with a side of bleu cheese or ranch (make your own or buy Follow Your Heart vegan brand) and devour while still warm!

Salad Inspiration

Who says salads are bland or boring?They can literally be anything you want. And whenever you're struggling with what to make for a meal, let this be your fall-back. Can't go wrong!Stick with these building blocks: Use greens (can switch out what kind) as a base and change up whatever else you add on top, depending on how hungry you are, what you have in your fridge/pantry or what's in season. Vegetable possibilities are endless, as are fruits, seeds, nuts, croutons, grains, beans and other proteins. And a different dressing can make all the difference in the world - completely transforming and elevating what's already in your bowl.(Stay tuned for a more specific quantity building block breakdown of ingredients you can mix and match into a one-dish meal!)Last night, dinnertime keywords were simple, quick,nutritious and delicious. And so, into a bowl went mixed greens, sunflower sprouts, bell pepper, cucumber, cherry tomato, kalamata olives, raw broccoli, black beans - and an oven-crisped vegan veggie burger, chopped into pieces. Topped with a sprinkling of himalayan sea salt and lot of black pepper, and a vinaigrette drizzle (whisk together some balsamic vinegar, olive oil, garlic, mustard and hot sauce).Keep your body and taste buds happy by making at least a few of your meals each week a hearty salad like this, using whatever specific ingredients you prefer.

Hydrate Hydrate Hydrate

We're in the middle of summer, which for most of us means we're in the thick of heat, be it dry or humid. I wast just in CT and NY and felt that old familiar humidity there, only to fly back to AZ and be hit with 112 degree temps in Phoenix (dry heat aside, that is HOT) - so it's an opportune time to remember how important it is to stay hydrated.Water keeps all of our organs - including our brain - functioning properly. Dehydration can do a number on your body, including increasing cortisol (a stress hormone) levels and moodiness, and negatively impacting most body organs and systems. It can also make you feel sluggish, tired and/or light-headed. Not good! If you've experienced the difference between being dehydrated vs. hydrated, chances are you can recognize on a more conscious level too that it feels different in a bad way when your body is water-deprived.We've heard it all before, but it's too important to not reiterate. Here are five key tips to keep in mind:

1. Don't wait until you're thirsty to drink water. At that point, you are already dehydrated! And know your personal needs, which can vary based on your particular health, activity level, local climate, age, etc.
2. Water in, water out! I give my husband credit for that saying, which he repeats to students at all of his classes. If you're drinking enough, you should be filling - and emptying - your bladder with regularity, and your urine should appear more dilute.
3. Keep a reusable water bottle with you. I'm partial to HydroFlask - it keeps cold liquid cold and hot liquid hot for hours and hours, and comes in several sizes with different lid options. I rarely leave the house without one, and find I drink more water when I have a bottle within arm's reach - especially a bigger one. It's great when traveling on airplanes - simply send it through security unfilled, and then fill up at a water fountain or one of the new water bottle filling stations in airports (and it saves money). In a similar vein, if you're an outdoor walker, runner or hiker - invest in a backpack or lumbar pack Camelbak. The convenience of having such an easily accessible larger quantity of water is priceless!
4. Invest in a water filter. Be it one on your freezer door, a pitcher you keep filled in your fridge or something affixed to your faucet - make sure you're drinking the good, clean stuff! Some areas are fortunate enough to have great tap water, but be aware either way.
5. Do whatever it takes to learn to love it. Well, almost. While I can't get behind products that add artificial dyes and flavors to water, I've heard enough people say something along the lines of "but I just don't like the taste of water" as a reason for not drinking enough that I can see the value in adding certain things to make it more palatable. My recommendation to that end starts and finishes with fruit and/or herbs. A few squeezes or dropped in slices of citrus, strawberries (sliced or muddled), cucumber slices, melon or fresh herbs like mint or basil can infuse your water with a refreshing delicate flavor. Get really creative with it, add some sparkling water and you have yourself a beautiful and healthy "mocktail"!

I try and limit my occasional bottled water purchases to two main types: carbonated or specialty - though in a pinch, I'll grab just about anything if I'm otherwise without. I particularly love Pellegrino, Perrier and Trader Joes' fizzy water. And I was recently introduced to Balance water, a company founded in Australia that infuses different flower essences into their various waters, elevating plain bottled water to produce a functional wellness beverage that is non-flavored. I love the idea that this water is infused with natural, health-supportive extracts (but tastes like plain water) and feel great drinking it as part of my overall water intake. It's actually the first still bottled water other than simple spring water that I've really enjoyed, so I do recommend checking them out!What it comes down to is doing whatever works for you to make sure you're staying appropriately hydrated. Let the good in - with water!

Berry-Mango-Banana Granola Smoothie Bowl

In a smoothie rut? Change things up by making a smoothie bowl! It's an amazing breakfast - or dessert, for that matter. Really the only difference between this and a "regular" smoothie is that it's a little bit thicker, to make for easier spoon consumption. The added bit of granola into the blended mix adds a nice touch of texture, as do the toppings.It's a delicious dose of superfoods - and I think you'll be addicted from your first spoonful!Recipe: Berry-Mango-Banana Granola Smoothie BowlWhat You Need (Note: I don't measure exact amounts when making a smoothie, so these are approximations!)

• Just over 1 1/2 c water

• 1/4 c non-dairy plain cultured yogurt

• 1 cup frozen mixed berries

• 1/2 banana (I used fresh)

• 1/2-1 c mango chunks (I used frozen)

• 2-3 tsp Navitas Pomegranate Powder

• 1 tsp maca powder (I used Navitas brand)

• 1 packet of The Daily Good by Aloha (I can't get enough of this - if you're interested, buy a 30-pack or subscription, use coupon code 13604a for a discount!)

• 1 tbsp vegan protein powder (I used vanilla Nutriboost - love it for the vitamin/mineral content)

• 1/2-1 tbsp chia seeds

• 1/4 c + 1 tbsp granola (Kind oats & honey clusters are amazing)

• 1/2-1 tbsp coconut chips (Trader Joe's are great)

• Small handful of fresh blueberries

What You Do:

• Add all ingredients (starting with water) - minus the 1 tbsp granola, fresh blueberries and coconut chips - into a high-power blender. Blend away until everything is combined - but ideally you should still be able to see some little flecks of the granola. The overall consistency should be pretty thick - if it gets too thin, you can add more fruit (or use less water next time).

• Pour into a bowl, add the toppings and spoon up!

Berry Mango Banana Granola Smoothie Bowl

Collard Green Veggie Wraps with Garlic-Coconut Brown Rice

OXO Julienne Peeler

With warmer weather comes, often, the desire to eat lighter foods. It's like our bodies are in tune with the seasons, which is no coincidence if you ask me, and this symmetry works out perfectly as new crops of spring and summer produce become available.Collard greens, like other sturdy leafy greens, are a great replacement for a tortilla or other grain-based wrap - and can be used in just about any dish you'd typically use a "regular" wrap. A very quick steam adds just a touch of give and a boost of brightness (in flavor and color!) to the leaf, making it easier to work with and eat. And by throwing in an array of fresh, beautiful, crisp produce - you're not just eating healthy, you're eating your colors!Eating a variety of naturally colorful foods - aka fruits and vegetables - helps ensure you're getting the array of nutrients you need, from vitamins and minerals to antioxidants - all of the good and important stuff.For assembling the wraps, I find that julienne or finely-slivered vegetables are best. Dicing would work too. If you want to julienne some like I did - highly recommend for carrots and cucumbers in particular - I can't recommend highly enough purchasing a julienne peeler, like the "OXO Good Grips Julianne Peeler" (available on Zappos with free shipping and through many other retailers too). Works like a charm - so easy and quick! Also making this recipe even easier is a bamboo steamer (we have this one from Sur la Table - it's a pretty inexpensive and worthwhile investment!).These collard veggie wraps are good enough to become a household staple. Doctor them up as you see fit - change what you put inside, use different herbs and dipping sauces or seasonings, etc. If you want a side, some roasted sweet potatoes (cut into large chunks, toss with fresh minced garlic and a little coconut oil, and roast at 425 till browning on the outside and soft inside) are a great match. Experiment and enjoy!Recipe: Collard Green Veggie Wraps with Garlic-Coconut Brown RiceWhat You Need (serves about 4)

• 1 bunch of large collard greens

• 1-2 cups brown or wild mix rice

• 4 carrots (try the multi-color organic blend from Trader Joes - beautiful!)

• 1 large cucumber

• 1 green bell pepper

• 2 avocados

• 1/2 head of purple cabbage

• a few pinches of fresh cilantro (can swap in a different herb instead if you prefer, like basil)

• 1 bunch of scallions

• 2 large garlic cloves

• 1/2 tbsp coconut oil

• ground pepper & himalayan salt to taste

• dipping sauces (try some low-sodium/organic tamari, good balsamic vinegar, Organicville's Sriracha (good mixed in with just about anything else!), Galeo's Miso Southwest dressing, something creamy like Follow Your Heart's vegan dressings such as ranch or blue cheese)

What You Do

• Mince or smash the garlic, and add it and the coconut oil into a pot with the rice and enough water to cook the rice in - bring to a boil and then cover and simmer until the rice is done.

• Prepare the vegetables. Thinly julienne the carrots and cucumber (here's where that julienne peeler comes in handy!) and green pepper; slice the scallions and avocado thinly; chop the cabbage into short strips about a centemeter wide.

• Roughly chop the cilantro.

• Cut the collard leaves into large rectangularish pieces. It helps to cut lengthwise on either side of the stalk; because that's a little tough, it won't roll up as well as the rest of the leaf, so you can discard it. Try and slice pieces that are at least 6 inches long - makes for easier rolling - by 3 to 6 inches wide. Play around and see what size you like to work with best.

• Simmer water beneath a steamer - I use and love this bamboo steamer. Line the tray(s) of the steamer with parchment paper, and lay the leaves on it as flat as possible - it's fine if they overlap. Steam for about 1 minute, peeking at about 30 seconds in. It's done when the leaves look brighter in color and are a slightly softer or more flexible. Remove the steamer from the stove, and carefully lay out the collard pieces on a piece of parchment paper.

• Time for assembly! Spoon a couple of tablespoons of rice onto a collard leaf strip, an inch or two from one end, pressing down a bit. Then add in other veggies and herbs, laying them out lengthwise along the rice. Add a very tiny sprinkle of salt and some pepper, and then roll up starting from the end where the rice etc. are. If you make longer rolls, you can slice them into halves or thirds, or whatever you like.

• Serve alongside your dipping sauces, and devour!

Southwest Chopped Salad Platter

Salads full of bright, fresh vegetables don't need much help in the beauty department - but there's something about laying out all of the components on a platter that adds a bit of elegance to the presentation.This Southwest Chopped Salad Platter - kind of like an elevated taco salad - is nutrient-packed and very satiating. Definitely substantial enough to be a main dish. There's nothing boring about this salad, with so many different flavors and textures complimenting each other. And the "chopped" preparation lets you fit lots of those different components into a single bite. Also, unlike some salads, it's also REALLY good leftover the next day!Two quick notes on the ingredients:- The corn, sweet potatoes and "meat" can be served warm on the salad, or at room temp or chilled - whatever you prefer.- I've been trying and testing different store-bought meat replacements to know what to reach for when the mood strikes and what to recommend when asked what brand/type I like best. Typically, I'm not a huge mock-meat fan (I do not put straight up tempeh, which is my favorite, or tofu into that category, as those are "whole" foods unto themselves and not transformed to be like something else) - but there are a few exceptions that I think are fun to enjoy once in a while. My biggest conditions are that it be non-GMO and/or organic, and as minimally processed as possible. Having tried many, many varieties - Lightlife Smart Ground Mexican is a pretty stellar ground beef/turkey replacement. It's already a bit seasoned, but you can doctor it up more yourself (as I did). The texture is great - not mushy blobs, as some similar products tend to be. Definitely recommend this one!Recipe: Southwest Chopped Salad Platter (makes about 4 servings as a main dish)What You Need (approximations!):

• 5 large handfuls/cups of greens (try and mixed baby greens blend of kale, spinach and chard), chopped

• 1 cup quartered cherry tomatoes

• 1 large or 2 small avocados

• 2 cups sweet corn (ideally fresh or frozen)

• 1 large sweet potato, diced

• 1 green pepper, diced

• 1 14 oz. can black beans, rinsed and drained

• Optional: 1 package of Lightlife Smart Ground Mexican (can omit, or replace with tempeh or something else you prefer!)

• 3 garlic cloves, minced

• 1 small shallot, minced

• 2 limes

• fresh cilantro

• chipotle pepper (dried/ground for seasoning)

• 2 tsp honey

• 2 tsp coconut oil

• 4 tbsp olive oil

• 2 tsp Vegenaise (vegan mayo)

What You Do

• Note: If arranging ingredients on a platter like in the photo, simply place into piles or rows. Otherwise, just toss it all into a bowl!

• Preheat oven to 400 degrees F.

• While the oven is preheating, prepare the vinaigrette. Combine about 1/2 clove of minced garlic, a few shakes of chipotle pepper, a small pinch of salt, a bit of ground black pepper, the honey, the mayo, about 1 tbsp finely chopped cilantro and the juice of 2 of the limes in a small bowl. Mix. Then, whisk in the olive oil. Cover and set aside.

• Toss the diced sweet potato with the coconut oil and about 1 clove of the garlic. Spread out on a baking sheet lined with foil, and bake until tender and browning (about 20 minutes or so).

• Heat the corn in a skillet over med/high (add a drop of oil if needed/desired), stirring to warm through. Season with chipotle pepper to taste. A few good shakes should do the trick.

• Heat whatever meat replacement you're using (if using) according to the instructions on the box. I heated the Lightlife Mexican Smart Grounds with 1-2 tsp olive oil over medium heat, along with one clove of minced garlic and the minced shallot.

• Arrange each ingredient on a platter or toss all into a large bowl. Sprinkle some cilantro over the top. Serve the dressing on the side!

The Daily Good - Dried Green Juice by Aloha

Fresh juice is a beautiful thing - refreshing, delicious and extremely nutritious. Green juice varieties in particular can be extremely revitalizing, detoxifying, nourishing, energizing and hydrating.However, buying enough produce (especially organic) to make desirable quantities of green juice on a very frequent basis can get expensive - as can buying it made-to-order from Whole Foods or a juice bar. Fresh, whole green juices are also being sold bottled now - but come with a hefty price tag too (typically upwards of $6/per). While the cost may be well worth it on occasion, it simply isn't feasible spending for most to maintain daily.That's where The Daily Good comes in - a new product recently launched by Aloha. It's a small packet containing green powder that you can stir into water, juice or add to a smoothie to get your daily dose of greens. Dried green juice!The ingredient list is impressive (and all organic): spirulina, spinach, moringa, green peas, wheatgrass, blueberries, raspberries, coconut water, lemon, king trumpet mushrooms, enoki mushrooms, oyster mushrooms, ginger, alaea salt. And that's it! NO added sugars, artificial sweeteners, preservatives or chemicals of any kind. The list of ingredients - all whole foods - are simply dried (via a proprietary means) in a nutrient-preserving manner. Read more about the particulars of each ingredient here. For people who habitually avoid powders and supplements, especially those with complicated ingredient lists - and I tend to be one such person - this really does seem to be quite different and better than what else I've seen out there, so I encourage even those potential dismissers to give The Daily Good a try.And it tastes really good! I'm a tough taste critic too, especially for things like this - very sensitive to and particular about subtle nuances in upfront flavor, aftertaste and mouthfeel - so even I was surprise with how much I love this. I tried it first simply stirred into water to get the full effect. It mixes in well with only a little bit of sediment, but that's normal and expected with such natural ingredients. The flavor is pretty mild and tastes "real" - not fake or processed or chemical. It's actually quite refreshing. I've been enjoying it the most as-is mixed into cold water, or with a squeeze of fresh lemon juice added.Depending on what quantity is purchased, the price per glass of juice comes out to between $2.50 and $2.89. Which is potentially a third to a half of what would be spent on juice otherwise.So - if you believe in the value of drinking green juice, but the cost of making or buying it fresh constantly is beyond your budget - this is a fantastic alternative. Is it truly as potent as making your own juice? Maybe not point for point - but it comes in a close second, plus you're getting a slew of other super-nutrients that you won't find as easily in home or store-made juices. And it's incredibly convenient - making it especially ideal when traveling!This is also a company that cares sustainability (all packaging is recyclable, biodegradable and compostable - even dissolvable in water - leaps and bounds ahead of most packet products on the market) and quality (ingredients are clean and organically sourced, sometimes even wild-harvested, and as a bonus the packaging is beautiful and sturdy).All signs point to trying this product and supporting this company. I'm excited to continue drinking this and recommending it to friends, family and clients!

Peach Berry Cherry Super Smoothie

When I concoct a smoothie I love, it tends to become my default somewhat indefinitely - like this berry-blend I wrote about not too long ago. But this morning I was forced to deviate, having unexpectedly run out of the mixed berries we usually have stocked in the freezer.Luckily, we happened to have unopened bags of frozen organic peach slices and frozen organic tart cherries (both Costco!), just waiting to be put to good use. And, I also had a few dwindling fresh ingredients in the fridge needing to be finished and not wasted (greens and strawberries), and half of a banana left over from Peter's smoothie. Voila, a new recipe was born!I also just yesterday bought Pomegranate Powder by Navitas Naturals (from the local Natural Grocers, where it was much cheaper than on the Navitas website), my curiosity piqued after reading a few excellent reviews of this new product. It's hard to discern whether I can actually taste it or not, but it blended really nicely into this smoothie, and I love the nutrient boost it adds! Navitas makes across-the-board consistently great products - some of my favorites in the superfood category - so I'm not surprised.Recipe: Peach Berry Cherry Super SmoothieWhat You Need

• 1.5 c cold water

• 10 strawberries (I used fresh)

• 1 c frozen peach slices

• 1/2 c frozen cherries

• 1 tbsp chia seeds

• 2 tsp maca powder

• 1 tbsp pomegranate powder

• 2-3 large handfuls leafy greens

• 1/2 banana

What You Do

• It's a smoothie - you know the deal. Put all ingredients in a blender, and blend away till smooth!!

5-Ingredient Chocolate Mousse Pudding

The "secret" ingredient? Avocado!

No excuse to let any avocados go bad again - the riper, the better for this recipe. Kind of like how bananas are to banana bread, so are avocados to this mousse pudding. And there's no cooking involved - just blending - couldn't be easier.Deeply chocolate, rich and silky - minus the eggs, heavy cream or butter common to traditional mousse or pudding (you'll never miss them). But don't think this is some mediocre replacement just for vegans - trust me, this is going to more than satisfy ANY chocolate lover!Recipe: 5-Ingredient (Avocado) Chocolate Mousse PuddingWhat You Need (serves 2-3)

• 2 ripe avocados

• 1/2 cup + 1 tbsp cocoa powder

• 1/2 cup coconut milk (I used vanilla, but any variety in a carton or the light kind in a can should work - same with any other non-dairy milk)

• 1/4 c agave syrup (honey also works)

• 1.5 tsp vanilla

What You Do

• Put all ingredients in a blender or food processor, and blend well until completely combined and smooth!

• Use a spatula to scoop the mousse into a single bowl for serving, or individual bowls or ramekins for personal servings.

• Eat right away, or refrigerate (ideal) for at least an hour. Best if eaten within two days... but good luck trying to make it last that long!

• For a little extra something, try any or all of the following: sprinkle dark chocolate shavings on top, add a dollop of whipped cream (like Soyatoo Rice Whip) or some fresh berries.

avocado chocolate mousse pudding vegan recipe 2

Chocolate Chocolate Chip Cupcakes with Whipped Raspberry Buttercream

Cupcakes that taste like brownies masquerading as cake, topped with a fluffy raspberry buttercream and a dark chocolate drizzle. Eggs and dairy will never be missed.

I'm not usually a huge buttercream fan, but this one - maybe because of the splash of fresh raspberry - has me thinking twice. Time to get messy in the kitchen!Recipe: Chocolate Chocolate Chip Cupcakes with Whipped Raspberry Buttercream (makes 10-12)What You Need (for the cupcakes):

• 1 cup coconut milk (I used vanilla; unsweetened would also be perfect)

• 1 tsp apple cider vinegar

• 3/4 cup turbinado sugar

• 1/3 cup canola/veg/melted coconut oil

• 2 tsp vanilla bean paste/extract

• 1 cup all-purpose flour

• 1/3 + 2 tbsp cup cocoa powder

• 1 tsp instant coffee granules (or finely ground coffee)

• 1/4 tsp salt

• 1 tsp baking powder

• 1/4 tsp baking soda

• 2/3 cup mini chocolate chips

What You Do (for the cupcakes)

• Preheat oven to 350.

• Line a muffin tin with 12 liners, or lightly grease

• Whisk together the coconut milk and vinegar in a large bowl. Let sit for a few minutes.

• Sift or carefully whisk together the flour, cocoa powder, baking powder, baking soda and salt.

• Add the coffee to the milk/vinegar mixture, and whisk to combine. Add vanilla, oil and sugar and stir well to combine.

• Add the dry ingredients to the wet (aim for 3 increments) and mix to combine thoroughly. Don't overmix.

• Gently stir in the chocolate chips.

• Scoop the batter into the tray/liners (using a cookie dough scoop makes this very easy!), filling each about 3/4 of the way. Bake about 20 minutes, until a toothpick inserted into the center of one comes out clean. Let cool in the tray for at least 15 minutes, and then remove and transfer to a cooling rack.

 What You Need (for the frosting)

• 1/4 cup nonhydrogenated margarine (I use Earth Balance sticks)

• 1/4 cup nonhydrogenated shortening (I use Earth Balance sticks)

• 1 3/4 cups powdered sugar

• 1 teaspoon vanilla extract

• 2 tbsp raspberry juice/puree (see instructions below!)

What You Do (for the frosting)

• To make the raspberry juice, blend fresh or thawed frozen raspberries in a blender or food processor and remove the seeds by pressing through a sieve, or just put the berries in the sieve over a bowl and press with a fork to extract the juice (I did the latter!).

• Beat the "butters" together until completely combined.

• Add the sugar and beat until fluffy.

• Add the vanilla and raspberry, and beat on med/high for 5 minutes.

• To get an even lighter/fluffier texture, switch at this point to a whisk attachment on a mixer and whip for 2-3 minutes.

• Once the cupcakes are cooled, spread or pipe the frosting on. If you have some extra raspberries, stick one on top of each cupcake!

 EXTRA: What You Need (for chocolate drizzle)

• 1 tbsp coconut oil

• 2 tbsp powdered sugar

• 2 tbsp coconut milk

• 2 tbsp cocoa powder

• 1.5 oz dark chocolate

• 1/2 tsp vanilla

• pinch salt

What You Do (for chocolate drizzle)

• If your coconut oil is solid, warm in a small pan over low/med heat. If it's already liquid, gently warm in a small pan.

• Add the dark chocolate to the oil in the pan (still over heat), stirring until it melts in completely.

• Remove the pan from the stovetop, and whisk in all of the other ingredients until completely combined and smooth.

• Let cool and thicken, and drizzle over cupcakes with a spoon or fine piping tip.

TLAT (tempeh, lettuce, avocado, tomato) Sandwich

That may not be the prettiest photo, but it is a pretty delicious sandwich. One of my absolute favorite vegan (or any, for that matter) sandwiches, actually. Take your average BLT and swap out the bacon for some tasty (and MUCH healthier) tempeh and throw in some avocado, all sandwiched between two nutritious slices of spelt bread - and you're good to go. For a side, a simple salad is perfect.Did you know that tempeh is perhaps the most nutritious form of soy you can eat? Because it's fermented, it naturally contains probiotics - which are powerful in helping keep your gut happy and healthy. (Side note: organic and non-GMO is particularly important when consuming soy foods, so the same holds true for tempeh.) All the more reason to start eating more of it - and this sandwich is a great vehicle!Recipe: TLAT (tempeh, lettuce, avocado, tomato) Sandwich (makes 2 sandwiches)What You Need

• 4 slices of spelt bread (try Rudi's!)

• 1 large tomato, thinly sliced

• red or green leaf lettuce, with 4-6 large leaves torn off

• 1 avocado, cut in half and cut into thin slices

• 6 oz package of organic tempeh (Lightlife Organic Smoky Tempeh Strips are amazing! Or buy an unseasoned variety and make your own marinate - try a little tamari, garlic, chipotle pepper and South African Smoke Seasoning from Trader Joe's)

• 2 tbsp Vegenaise (try the Pesto Vegenaise, or buy a plan variety and season it yourself with some garlic, onion and chipotle powders to taste, along with black pepper and a pinch of salt)

What You Do

• Add about 2 tsp of olive oil to a large pan/skillet and heat over medium-high. Cut the tempeh strips in half (so each is about 3 inches long), and place all in the pan. Cook for about 5 minutes, or until lightly browned on one side, and then flip each piece and do the same on the other side. When done, remove and place on a paper towel.

• Very lightly toast the bread so it's just firm to the touch.

• Compile your sandwich! After some trial-and-error, the easiest order of things seems to be: bread, mayo, tempeh (use half the strips for one sandwich; layer them across the bread slice in one direction, and then the other direction in a second layer), tomato, lettuce and then smush the avocado into the other bread slice. "Close" the sandwich, slice and you're ready to go!

Recipe: Chocolate Covered Berry Super Smoothie

This has been my go-to smoothie recipe lately for breakfast - and the chocolate element makes it feel particularly apropos this week with tomorrow being Valentine's Day!This is an uber superfood smoothie that tastes and feels great. Go get the ingredients today and make if for you and/or your sweetie tomorrow morning!What You Need:

• 1.5 cups cold water (or chocolate non-dairy milk)

• About 1-1.5 cup of mixed berries (use frozen (unsweetened) if possible - then you don't need to add ice to the smoothie, making it less diluted and smoother)

• 10-15 frozen cranberries)

• About 1 cup of leafy greens (e.g., kale, spinach, chard)

• 1/2 banana

• 1 tbsp chia seeds

• 1-2 tbsp hemp hearts

• 1 tsp maca powder

• 1-2 tbsp cacao nibs

• 1-2 tbsp Nutriboost protein powder

Combine all in a blender and whirr away!As for the ingredients, every single ingredient packs some uber-super powers. From antioxidants to digestive health, boosting immunity, healthy blood, lowering cholesterol, eye health, glowing skin and so much more - this is THE smoothie. Get all of these benefits in one glass! 

Creamy Corn and Kale Chowder

Happy New Year, dear readers!It feels fitting to start off with a steamy soup recipe, given the uber-wintry weather so many are withstanding right now.To me, "chowders" are one of the rare hot soups that are synonymous with both summer and winter (and everything in between). While hot soups may be at times eschewed in the summer, clam or corn chowder seem to remain a belly-warming staple devoured on even the toastiest of summer days. When I think "clam chowder," two opposing things automatically come to mind: summer evenings by the shore, and winter ski day lunch breaks.I ultimately made this vegan creamy corn and kale chowder for a New Year's Eve get-together of friends. It's a combination of many things: velvety creaminess without being heavy or too rich, a touch of sweetness from the corn, heartiness from potatoes (what's chowder without potatoes?), a burst of green from chopped kale and a punch of spice from red pepper flakes and chipotle pepper. I'm contemplating making it again in the next week as we (even here in Arizona!) make our way through some chilly winter temps (though not nearly as chilly as some other parts of the country - hope you're all staying as warm and toasty as possible!).Recipe: Creamy Corn and Kale Chowder (serves 6-8 depending on hunger levels and want for leftovers!)What You Need:

• 1 tablespoon olive oil

• 1 sweet/yellow onion, finely diced

• 2 garlic cloves, minced

• 1 bell pepper (preferably orange or yellow)

• 6 red potatoes (each being about the size of half an average fist - so use more or less depending on the potato size)

• 1 large carrot, finely died

• 4 cups low sodium vegetable broth (I love Whole Foods 365 brand low-sodium)

• 4 tbsp Better than Bouillon Vegetable Base (sold on Amazon and at Whole Foods and other health food stores)

• 2 cups water

• 2 cans light coconut milk (don't shake - the creamier part will be on top, separated from the water)

• 1 large handful of cashews (I used raw cashew pieces)

• several large handfuls of kale (I used baby kale), chopped

• 2-3 scallions/ green onions finely sliced, plus more for garnish (optional)

• 3 tbsp cornstarch

• 3-4 cups corn (I used organic frozen - from Costco! - which worked beautifully, but fresh off the cob would be great too!)

• red pepper flakes, chipotle pepper (dried seasoning), dried thyme

What You Do

• Put the cashews in a small bowl and pour in enough water to cover. Let sit for 1 hour (longer if using whole cashews vs. pieces). Then, drain out the water as much as possible and put the cashews in a high-power blender (Vitamix!) or food processor with 1 cup of the water, the creamy coconut milk poured out of 1 of the cans (it'll be about 1/2 the can; the water at the bottom can then be discarded) and the cornstarch. Blend until as smooth as possible, and then set aside.

• Drizzle olive oil around a large pot heated over med/med-high heat. Add garlic and onion, sauteing until softened and the onion begins to look translucent (about 5 min). Add the bell pepper, carrot and potatoes and saute for another 5 minutes or so, tossing everything around the pan to combine.

• Pour in the vegetable stock and Vegetable Bouillon Base, stirring until the bouillon mixes in. Add remaining cup of water, cashew blend and remaining 1/2 can of coconut milk (the creamy part off the top; no biggie if you use more of the liquid!). Stir in until combined, cooking on medium heat for a few minutes.

• Taste, and then add seasoning - a pinch of salt (if needed - may not be necessary given the bouillion and stock), lots of black pepper, a few shakes of red pepper flakes and chipotle (depending on how spicy you like it!) and 1-2 tsp of dried thyme.

• Add corn, and turn heat up (never going higher than med-high, and stirring often to scrape the bottom to make sure it doesn't stick too much) until simmering. Then bring heat back to medium, so there are only occasional bubbles. Add kale and scallions, stirring to mix in completely.

• Cover and cook (until the potatoes and carrots are soft, and make sure the corn is cooked if you had used frozen), adjusting seasoning further as needed, stirring periodically. The soup should be fairly thick - you can always add a little more cornstarch or flour to thicken further if you want. Then keep on low heat until serving time.

• NOTE: The cashews can be omitted if needed/desired - if so, replace with another 1-2 cans of light coconut milk (use incremental amounts and keep adding if/as you need).

For serving, chop up some more scallions and thinly slice fresh to top individual bowls. Homemade croutons are also great toppers - slice a baguette or other crusty bread into cubes, spread onto a baking sheet and drizzle with a little olive oil (tossing the bread around to get a touch of oil on each piece), sprinkle with a pinch of salt/ a good few grinds of pepper/ a few shakes of garlic powder, and bake at 375 until lightly browned (keep an eye on it so it doesn't burn).I'd also recommend having some fresh bread as-is (not croutonized) on the side... you're going to want to clean your bowls!

Yoga Yoga Yoga!

So. I have a love/hate relationship with workout DVDs, throughout the years often getting excited and high hopes at the prospect of some, but then only finding about 25% of them to really be great with the remaining 75% leaving some or much to be desired. I do think that even the good ones need to be taken with your own grain of salt - knowing you need to move at your own pace, being mindful of your form and heart rate and fitness goals, and adjusting how you follow along and/or adapt based on those factors.I recently read about the "Ultimate Yogi" program - a set of 12 DVDs that takes you through 108 days of consecutive yoga, consisting of three phases - and was intrigued. And yoga is something that I previously really only enjoyed in a studio setting or doing on my own. I have found some YouTube videos that I liked, but never a whole DVD that really nailed it.Something about "Ultimate Yogi" seemed different though, so I read and read... and read... as much as I could about it, before biting the bullet and purchasing the DVD set (on Amazon.com for a much-reduced price). If the "program" is being followed as designed, there is a yoga practice every day for 108 days; that full duration is also divided into three segments, with the overarching goal being a "transformation" from start to finish. These classes intend to stretch, strengthen and revitalize your body from the inside out, in different ways. I've never looked at yoga as something that focuses on how you look - visible physical changes are a secondary result - but how you feel and how your body functions, which seems to be at the core of "Ultimate Yogi."Peter and I decided to do take this on together, and we started on Monday so are only two sessions in (the third being tonight), and so far I am REALLY happy, enthused and motivated. And sore. Each session has a different focus, and the instructor of the series - Travis Eliot - does a great job guiding each session, focusing on the core intentions of each pose and yoga in general, combining movement and meditation. He really gets at the mind-body balance that's at the core of yoga, and I haven't felt that resonate from a DVD before (only in-person classes).As for the aforementioned soreness - my triceps, deltoids and obliques are quietly screaming at me, but in a "yay, you just awoke me from a long sleep!" kind of way, which to me is a good thing (aka the activation and use of muscles and other tissue in new and important ways!).Like any physical activity, precautions must be taken, care must be exacted and certainly benefits/risks should be assessed based on your individual self and needs... but there is so much positivity in yoga, so much to be gained on body, mind and spirit levels; I really believe everyone could benefit from incorporating it into their life in some way. Even if it's laying in child's pose or savasana for ten minutes a day and breathing mindfully! It's carving out the time, however short or long, to dedicate to your practice in the way that best suits you. And Travis speaks to this in the sessions, which I really appreciate.I love yoga so much - different kinds for different reasons - and am always looking for new ways to expand and evolve my practice. 2013 has been a year of yoga for me in that I practiced more than any other year in the past, and I'm excited to feel that 2014 is going to take it to the next level.My two biggest goals in going through this program are to increase flexibility and strength. I'll post updates as I make my way through... stay tuned!

A Tour of San Luis Obispo

A recent trip to San Luis Obispo opened my eyes to a side of California new to me - that being a smaller "city" and sprawling surrounding area with a more laid-back coastal(ish) feel. Granted, I've been mainly exposed to the greater LA area, with a little San Diego and San Francisco thrown in - and I love each of these places for varying reasons -A recent trip to San Luis Obispo brought me to a part of California I'd never been to before, and what an introduction it was. What a beautiful area - the rocky, crisp and dune-lined Pacific coast with small beachy communities dotting the land nearby (like Avila Beach, where we stayed and Peter worked), the rolling green and farm-filled landscape leading inland to the heart of SLO (aptly named and abbreviated, given the laid-backness of the tea), and of course, SLO itself - a sweet, small city full of inviting shops and eateries of all kinds.A few of our stops along the way are what I'd consider must-dos/sees, so read on for recommendations:StayWe stayed in Avila Beach at the Avila Village Inn, since the class Peter taught was held practically next door. While picking a hotel directly in SLO would certainly have it's benefits (the biggest being walking proximity to what the city of SLO has to offer), Avila Beach is only a 10 minute drive away and this Inn had plenty of perks. It's a modern, Mission-style small hotel - beautiful, clean and inviting - and the staff were all very friendly and helpful. Every room has a gas fireplace and outdoor hottub on a deck... need I say more? And there's a health club right next door with workout facilities, fitness classes, outdoor tennis courts and two outdoor pools that you can use for free when staying at the Inn. Highly recommend! There are a number of other hotels/inns in the Avila Beach area with hot springs and/or hot tubs; it's a really quaint area to stay if you don't need to be directly in SLO.DO/SEESLO Farmer's Market. Not surprisingly, there are farmers markets to be found in the SLO area pretty much every day of the week. But the main event is held Thursday afternoons and evenings on Higuera (main street through the city), and it is well work a visit! Higuera becomes pedestrian-only, and completely lined with vendors ranging from farm stands selling gorgeous produce to crafts and clothes; local restaurants also have food tents, and every few blocks you'll encounter another live music or other kind of performance. It's a bustling event with too many good things to take in at once! We sampled fruit from a few vendors - there are many samples to be had as you make your way up and down the market - and had some Thai iced tea (a personal favorite) with coconut milk. Delicious.Hike! (and use hikespeak.com). Hikespeak.com is an awesome resource for hiking and outdoor exploration all over California. Route recommendations come with specific locations and directions, as well as fairly detailed play-by-plays of the hikes - including photos - so you really know what to expect. Even if you want to just explore without a set map, I think the info on this site is really helpful even for just starting places from which you can then take off any which way you choose. I found the site's page for the greater SLO area, and one recommended jaunt we checked out was the Dune Trail to Hazard Canyon Reef in Montana de Oro State Park. It's a quick mile that takes you through some hilly and sandy dunes (actually - the true trail is pretty level, I think - but we detoured and took a slightly longer route that had steeper climbs) and you end up right on the shoreline where there are beautiful rock formations and tide pools jutting out from the beach, with waves crashing all around. Pretty spectacular!Bob Jones city-to-sea trail. This is a well-paved, well-marked trail in Avila Beach (it actually runs right behind the Avila Village Inn, making for extremely convenient access if you stay there!) that leads from slightly inland to the beach. Run, walk, bike, roller skate - you'll find folks doing any of the above and then some on this nice, easy and pretty trail. More info can be found here.EAT/DRINKThe short version: there's an abundance of amazing things to eat and drink in SLO. There's an across-the-board emphasis on fresh, local ingredients, and many restaurants and cafes take advantage of the nice climate of SLO by offering outdoor seating - made comfortable year-round by many places even when temps are chilly with the addition of heatlamps.Linnaea's Cafe. A sweet little cafe in the heart of SLO, Linnaea's specializes in coffees and teas as well as baked treats and a few other food items. We parked ourselves there one morning for some breakfast, caffeine and a few hours of work on our laptops. The wifi is free, the coffee is strong and the food hits the spot. We modified a breakfast burrito that was on the menu to be vegan - omitted eggs, cheese, sour cream - and it was just right. I'm also a sucker for vegan bakery items - easily enticed at least, but not so much the easy critic. The lime blueberry muffin was pretty fantastic - hit the balance of light-yet-buttery; the gluten-free/vegan chocolate chip cookies were above average, but a bit on the dry side.Mama Ganache Artisan Chocolates. This SLO chocolate shop was hands down one of the best I've ever been to. Organic, fair trade, local and across-the-board decadant chocolates of all kinds. Not to mention the fact that a huge amount of their selection is vegan! Including caramels, which is not commonly found in vegan form. Best of all is the dark chocolate "SLOchew" - made with dark 70% chocolate, rich vegan caramel, crunchy rice crispies and organic cashews. Amazing. Their website includes an online store, so if you feel like indulging...Eureka! Burger. This lively restaurant and bar in SLO (with other locations in CA and elsewhere in pacific nw) has lots to offer - simply put, good, fresh food and massive beer AND whiskey selections. There was a short wait for a table the night we went, so we headed to the bar area to wait - had a really good beer (New Belgium's Lips of Faith Linday's S'more Porter). We had the tempura green lake green beans (enjoyable - the beans were really tasty, though the light batter didn't have a ton of flavor), san joaquin veggie burger (really tasty, and the zucchini pickles add a nice touch; there is egg in the burger patty, but no dairy) and watermelon salad (also delicious). In lieu of dessert, we opted for a whiskey tasting - yes they offer flights of whiskey! - which was fun in its novelty, and for the chance to sample several different whiskeys. Our server sent over another staff member who purportedly knew a decent amount about whiskey - but that didn't really turn out to be the case, based on descriptions given and what we actually then tasted. One or two were decent, but nothing was particularly striking. For proper recommendations or guidance, I'd recommend walking over to the bar and seeing if the actual bartender may be able to help more effectively.Novo. Went to this charming restaurant at the recommendation of good friends, and had a wonderful experience. Thanks to numerous heat lamps, there's outdoor creekside seating on a pretty large deck-like area behind the restaurant - it was a crisp night when we went, but the warmth from the heaters more than dissipated the chill in the air. And we tend to take advance of eating outside whenever possible and convenient. The tofu lettuce cups were a particularly memorable dish well worth getting!Bliss Cafe. This all-vegan cafe is open for lunch and dinner, and we sat outside amidst falling leaves for a delicious lunch. We shared a sandwich with tempeh, avocado and other veggies as well as chili dogs - which really were vegan hot dogs covered in a sort of warm black bean salsa - not exactly what I'd call "chili", but really tasty regardless. They have a great and varied menu, including raw items (desserts too) and juices and smoothies. I wish every town had a place like this.Luna Red. Broad, fresh tapas menu with a great beer list and plentiful outdoor seating (with strong heatlamps - and also an outdoor seating area around a sort of gas fire pit as well as an outdoor bar).Shell Beach Brewhouse. We checked out this very recently opened tap house and restaurant at the recommendation of a local; it's a pretty snazzy joint, especially for a tiny slip of a beach community in between Avila and Pismo. We waited almost an hour in the crowded bar for a table, fortunately having the good luck and position of being able to snag two barstools. There are . Once seated, we were excited to soon discover that the food exceeded expectations. Had the house-made ono kettle chips, garlic and truffle style (an addictive pile of garlicky and truffley heaven), the aloha ahi poke with butter leaf lettuce cups (if you like tuna, this should be ordered), and a modified brewhouse standard burger (sub in black bean burger - which I think had egg in it - and nixed the cheese, bacon and sauce) which was decently good. This place certainly has above average, modern pub fare and a quality beer selection. While it's a little off the beaten path, being that it isn't in SLO or another more commonly known town or city, it's worth a drink/meal - especially if you're staying in nearby Avila or Pismo Beach.SLO Brewing Company. It isn't always a guarantee that a city's eponymous brewery will deliver on the promise of great beer - but this one truly does. Especially if you love IPAs... one is on nitro, which mellows some of the typical IPA bitterness and makes for a more velvety beer. Equally as good, though for different reasons, as the regular IPA. The oatmeal stout was also quite memorable. We sat at the bar, and had a very friendly bartender who was extremely generous with sample pours - always a huge bonus when at a brewery with so many good things to try! I can see why this place seems to be across-the-board highly reviewed. 

Chipotle-Spiced Lentils & Veggies

Lentils have long been one of my favorite foods (not like I've mentioned that probably a thousand times before already...), and lately I also can't get enough of chipotle pepper - it imparts such a warming smokey heat that really elevates other flavors, and it happens works particularly well with lentils (see Exhibit A here, and consider this recipe Exhibit B!). Combined with fresh garlic and a shallot, gently sauteed and melded with lentils and fresh vegetables, it's all pretty irresistible - and luckily, this happens to be food that's good to fill up on seconds (and then some?)!This dish came together on a weeknight after a long day of work and not wanting to spend a ton of time preparing food. I'll also confess that while pre-made legumes or vegetables don't compare to those that are freshly prepared at home, I used a pre-cooked package of lentils and one of beets from Trader Joe's (both found in the refrigerated produce section). As far as these things go, TJ's is often one of the exceptions to my rule; I think their quality is quite decent.This is a shortcut, easy, one-pan recipe that fulfills those two critical categories: healthy and tasty. And chilled leftovers from the fridge are great for lunch the next day, as is or with some other veggies or a grain mixed in.I'd rather just share the framework for this recipe for chipotle-spiced lentils and vegetables rather than a specific "how to", as it's one you should tweak and make your own based on whatever fresh or leftover veggies / beans/ grains you have on hand to cook. In essence, I started by adding a glug or two of olive oil to a good pan over medium heat, and then 2-3 minced cloves of garlic and one shallot - adding in a gentle shake of dried chipotle pepper just as the garlic and shallots begin to soften. Then in went about a pound of greens (spinach, kale, chard all work beautifully), and a cup or two of roughly chopped mushrooms. Once the greens began to wilt, I added a cup or two of halved small tomatoes, about a cup of cooked beets, and up to two cups of cooked lentils.Whatever you use for main ingredients, remember to taste season as you go - adding more chipotle, cracked black pepper, a pinch of salt, maybe some paprika.One tip for this particular kind of single-pan cooking: use a pan large enough to create vague "sections" where you can sort of designate a spot on the pan for each separate ingredient - understanding of course there will be plenty of overlap (and all should mix together when serving/eating) - but this makes it a little easier to account for different components needing slightly varying cooking times.Spoon into individual bowls or plates for eating, and try adding a bit of Bragg's Aminos on top or some really nice balsamic vinegar. And a touch of a good hot sauce adds a nice kick too. We also enjoyed a small fresh baguette on the side with some peppered and salted olive oil for dipping, and a bottle of red wine.For such simplicity (also maybe because adding a baguette and red wine to just about any meal makes it a bit more French, no?), this still feels deserving of a bon appetit!   

Spiced Lentil Tacos with Pickled Red Onions

Tacos are certainly a year-round food (and one of my favorites), but there's something nice about making them in the summer when you can get some good fresh veggies to really pop as a topping. It's the little things that make a good thing a great thing!Farm fresh crisp red and green leaf lettuce, bright and sweet multi-color mini tomatoes, perfect avocados - so much better than the off-season or bland versions of each. Being that I'm a sucker for anything pickled, I also chopped up some pickled jalapenos (organic! check the labels when you buy a jar - many have gross preservatives and artificial coloring added, so unnecessary - definitely worth buying natural/organic or making your own!) and made some quick pickled red onions (recipe below). And couldn't resist a little Tofutti vegan sour cream on top too. It's funny - I used to be a sour cream fanatic when eating Mexican food. And since cutting out dairy, I really never miss it - a realization that came as a surprise to me. I bought Tofutti sour cream once on a whim to try and see how it was out of curiosity, and found it to be pretty decent. I usually find avocados/guac add enough of a textural creaminess to this kind of food, but once in a while a little Tofutti is a nice add-on too. (end digression)So. We eat a lot of Mexican food for three main reasons: 1) we love it, 2) there are lots of good authentic restaurants in our area, and 3) it's quite easy to have a delicious, satisfying and healthy vegan meal. Go-to simple order: either a burrito or a plate with beans (whole when possible, refried if without lard), rice, guacamole, lettuce, tomato, jalapenos and enchilada sauce. Typically the beans are black or pinto, which is fine by me. But lentils, being one of my absolute favorite foods, make for an amazing, hearty and healthy taco or burrito filler too - though one I have yet to directly encounter in a restaurant.Spicy, seasoned lentils and lots of yummy toppings all wrapped up in a spelt tortilla - this is one for the books!For the Spiced Lentils:What You Need:

• 1.5 c organic green lentils

• 2 large cloves of garlic, smashed and chopped

• 1 small sweet onion, finely chopped

• 1 tbsp olive oil

• 3-4 c vegetable broth (low sodium)

• seasoning to taste (cumin, pepper, chili, cayenne, smoked chipotle)A note about seasoning: Play around with this the spices - types and quantities - and see what your tastebuds prefer. I can't recommend smoked chipotle powder enough! Also, in a pinch, you can use a "pre-made" seasoning packet and doctor it a little if you like - but please only use a packet if you can purchase it at a Whole Foods, Natural Grocer, etc. and look carefully at the ingredient list. Avoid at all costs when it contains all other kinds of garbage (which is what is sold at most grocery stores)!

What You Do:

• In a large pot, heat the oil over medium-high heat

• When hot, add the garlic and onion and saute until soft (about 5 minutes)

• Add the lentils and add seasoning (start with 1 or 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked chipotle powder), stir to coat and saute for about one minute

• Add 2 cups of the broth, reduce heat to medium and cover; let the lentils simmer

• Stir occasionally; after about 10 minutes, taste the lentils and adjust seasoning as needed

• Add more broth as needed and continue to cook until the lentils are just past firm - you don't want them to have "bite", but don't want them to be complete mush

For the Pickled Red OnionsWhat You Need:

• 1 large red onion, cut in half and very thinly sliced

• 1/2 c water

• 3/4 c apple cider vinegar (try Bragg's!)

• 1/4 c white vinegar

• 2 tsp turbinado sugar

• 1 tsp salt

• 10 whole peppercorns

• 3 whole cloves

• 1 bay leaf (I used dry)

What You Do:

• Add all liquids, sugar and salt into a small pot and bring to a boil

• Add onions and cook for one minute

• Remove the pot from the heat and add the additional seasonings; let sit to cool slightly for 5-10 minutes

• Pour everything into a glass jar

• It's best to let it come to room temp on your countertop, but if you're in a time crunch, put it in the fridge to chill

• These are best enjoyed chilled, so wait if you can until they're good and cold to eat!

And when making these tacos - don't forget your favorite other toppings. As I mentioned before, I chopped: a few cups of red and green leaf lettuce, a pint of mini tomatoes, a bunch of japaleno slices, 1 avocados, and some fresh cilantro. I also had a good habanero salsa and the Tofutti vegan sour cream to add on as well. And wrapped it all up with Rudi's organic spelt tortillas. Go to town! 

Vegetable & Farro Chopped Salad

Spring in a salad! Hearty, healthy, delicious.You can replace the grain with whatever you prefer, and also play around with the quantity and type of vegetables, dressing and herbs included. So many combinations to be tried!Let's get right to it:Recipe: Vegetable Farro Chopped SaladWhat You Need/Do

• 1-2 cups of cooked farro (cook according to instructions, drain, run under cold water, drain)

• 4 cups of chopped fresh vegetables (raw) - grape tomatoes, peeled and seeded cucumbers, mushrooms (I pulsed each in a food processor)

• 1/4 c scallions, finely sliced

• 1 c of cooked fresh peas (boil in water for about 90 seconds, drain, run under cold water, drain)

• 1 c finely chopped cooked beets (the food processor makes this a cinch)

• 1-2 tsp fresh dill, chopped (or another fresh herb)

• A few grinds of pepper and a pinch of salt

• 4 tbsp white wine vinegar, 1/2 tbsp dijon mustard, 2-3 tbsp olive oil (adjust total quantity of vinaigrette to your preference) - whisked together

• Combine all ingredients - minus the beets and dressing - in a large bowl. Toss with dressing, and spoon the beets on top (the beets can also be mixed in, but will turn everything else pink - but won't impact taste!)

• Leftovers will keep wonderfully in the fridge for about two days

Veggie & Hummus Wedges

Food for Life brown rice tortillas (wheat and gluten-free!) are great for wraps, but are even better sliced into wedges and lightly toasted in the oven into a chewy-and-crunchy (around the edges) "chip." Then you can go to town adding whatever you want on top, and the tortilla provides a light base that's supportive enough to not sog or crack beneath your topping of choice. This is yet another example of a "recipe" that's really just one example of infinite possibilities this can serve as inspiration for - and a pretty tasty (and very healthy) one at that!Without formatting this as a formal recipe, here's a basic description what I used and did - take it as a springboard to create your own! I:

• Sliced 3 tortillas (this makes for a light meal for 2, or a good snack or appetizer) into 6 wedges each, placed them in an even layer on a baking sheet and lightly toasted them in a 375 degree oven for about 10 minutes (just keep a close eye on them - they're done when ever so lightly browned around the edges)
• Diced equal parts tomato and cucumber (de-seeding both first), and tossed them with a pinch of salt, black pepper to taste, and a shake of garlic powder since I for once didn't have fresh garlic on hand
• Finely chopped a few handfuls of Trader Joe's Organic Power to the Greens (a mix of baby kale/spinach/chard)
• Spread a dollop of kalamata olive hummus on each tortilla wedge and topped with a scoop of tomato/cuke or greens, and drizzled some balsamic vinegar on top of each wedge
  • I can't get enough of Napa Valley Grand Reserve Cherry Wood Aged - it's thicker, almost like a reduction, and really just perfect

  • 

    I also added some pesto, though I didn't capture that with my camera - check out Basiltop's varieties - amazing!! I discovered them at a Santa Monica farmers market, and we've been devouring the vegan habanero pesto

Oatmeal Chocolate Chip Cookies

Back to basics.I'm always a sucker for a classic - especially when it comes to food. Something simple done fantastically? Yes please.Our oven hasn't been seeing as much activity lately as is otherwise typical in our house, but the other week before a trip away I decided to throw together something sweet, not too unhealthy, and portable. When you have a sweet tooth like P and I both do, you learn to prepare for these things when traveling since most common store-bought sweets are loaded with unpronounceable ingredients, are full of butter, or something else along those lines. So - homemade vegan chocolate chip cookies to the rescue!These come together quickly and easily, and the dough freezes well too - perfect for popping in the oven whenever you're craving a homemade treat, or even for eating raw (that's what happens in our house anyway - cookie dough is a common weakness!).Happy baking! Recipe: Oatmeal Chocolate Chip Cookies*Note: These are vegan as is, and can easily be made gluten free by swapping out the whole wheat flour for gluten free flour and making sure you use gluten free oats (I used Bob's Red Mill Gluten-Free Quick Oats)What You Need:

• 3/4 c whole wheat pastry flour (or gluten free flour)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• big pinch of salt
• 3/4 tsp cinnamon
• 1/2 cup packed brown sugar
• 1/4 c raw sugar
• 1/8 c maple syrup (the REAL kind!)
• 1/4 applesauce
• 1/4 c coconut oil (melted/liquid)
• 1 tsp vanilla (extract or bean paste)
• 1 1/2 c oats (I used gluten free quick oats, but any kind should do)
• 1-2 generous handfuls of dark chocolate chips

What You Do:

• Preheat oven to 350
• Combine flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk to combine
• Combine applesauce, oil, sugars, vanilla and maple syrup in a bowl and stir well to combineTIPS: If your coconut oil is hard at room temp or if you keep it in the fridge, melt it in a small saucepan over low-med heat. Then, if you use refrigerated applesauce, warm that slightly as well - otherwise the cold applesauce will cause the coconut oil to firm up in pieces in your dough! Which won't ruin the recipe, but it's good to avoid if possible for best results.
• Add the dry ingredients to the wet in thirds, stirring each time to combine
• Stir in the oats and chocolate chips
• Drop rounded tablespoons of dough on ungreased parchment-lined baking sheets and bake for about 15 minutes (give or take), or until lightly golden brownTIP: If your balls of dough stay rounded when baking, use the bottom of a spatula to gently flatten each (can be done while baking, and then before you put the next batches in the oven)

Enjoy!