Soba Noodles with Mint Pea Pesto

My dear friend, and incredible chef, Agi from Just a Pinch created this awesome recipe for my Karma Chow Ultimate Cookbook and it’s great for Meatless Monday. It’s loaded with flavor, fiber and nutrition! She brilliantly uses peas in place of basil for this pesto, with a touch of mint. The natural sweetness of the peas shines through and gives this dish a special salubrious sparkle.

INGREDIENTS

Cook noodles according to package directions and set aside. In the mean time, in a food processor bowl fitted with the s-blade, process the peas, garlic, pine nuts, mint leaves, salt and pepper and lime juice until combined. Remove lid to scrape down sides. With processor running, slowly pour the oil in the top until the mixture is all combined into a pesto consistency. Toss with noodles using tongs. Serve warm or cold.

Sweet & Savory Tempeh “Tacos” – Korean Style

These meatless tacos using organic, fermented tempeh, are super simple to make, super delicious to eat and super nutritious too. I serve them up on lettuce leaves, for a lighter bite, but feel free to use traditional (organic) soft corn tortillas. In one word, they are SUPER!

INGREDIENTS

• 1 tablespoon plus 2 teaspoons extra virgin olive oil
• 1 package (8 ounces) organic tempeh, crumbled
• 2 tablespoons vegan Worcestershire sauce
• 3 tablespoons tomato paste
• 2 tablespoons sesame seeds
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 6 Bibb or romaine lettuce leaves
• Avocado slices

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the crumbled tempeh and sauté until lightly brown, stirring frequently. Meanwhile In a small bowl, whisk together the remaining oil, Worcestershire sauce, tomato paste, sesame seeds, vinegar, and syrup. Pour the sauce over the tempeh and let the mixture cook for about 3 to 4 minutes or until the sauce is absorbed into the tempeh. To assemble the tacos, place a spoonful of meat on a lettuce leaf and top with the avocado slices.

Olive Spread

This olive spread is delicious and made with a base of raw almonds. Peeling them can kind of stink, so after you’re done soaking them, drain and rinse, put on some tunes and pop em’ out of their skins. It’s a meditation of sorts…eh, not really, but it’s fun when one of the almonds goes flying across the room!

INGREDIENTS

• 1-1/2 cups raw almonds, soaked for 4 hours and peeled
• 1/4 cup pitted Kalamata olives
• 1 garlic clove
• 1 tablespoon Bragg apple cider vinegar
• 1/2 teaspoon dried marjoram or thyme
• dash cayenne pepper
• olive oil
• sea salt and pepper to taste

Place all ingredients in a food processor fitted with the s-blade except olive oil, salt and pepper. Process ingredients while pouring olive oil in through the top, until ingredients become the consistency of a paste. Scrape sides of bowl as needed. Season with salt and pepper to taste. Serve with crackers or crusty bread.

Millet Sandwich Bread – Gluten Free (Not Vegan)

Baking gluten free is definitely not easy, but I think I finally came up with a good bread recipe that you will enjoy. I was inspired by The Gluten Free Goddess’ bread and started to play around a little bit and came up with my own version. Enjoy this bread toasted and topped with Almond butter, or open-faced with my Chick Pea “Tuna” Salad.

INGREDIENTS

• 1 package rapid dry yeast
• 1/2 cup warm water
• 1 tablespoon maple syrup
• 2 cups millet flour
• 1 cup almond meal/flour
• 2 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 3 organic pasture-raised eggs, beaten
• 1/3 to 1/2 cup warm water

Toxic Behaviors: Are They Holding You Back?

A couple months ago, my business partner Allison and I had a very special speaker at our monthly women’s event, Gather n’ Glow. Jenny Schatzle of The Jenny Schatzle Program is a dynamic, motivating and authentic woman who has created an amazing life and career for herself, but not without struggle.

After sharing her story of overcoming addiction and food issues that have plagued her most of her life, she then asked the participants, “What toxic behavior is holding you back and keeping you from becoming all that you can be?” And then she claimed, “We all have one, so get honest with yourself.”

This gave rise to a lot of emotion for me because I knew exactly what mine was immediately, but it wasn’t something that was outside of myself, or even easy to admit. Most people’s toxic behaviors usually consist of drinking, drugs, gossiping, eating bad food, over eating, mindless eating, watching too much TV, getting involved in other people’s dramas, meaningless sex, etc. For me, it was none of those.

Now you may be thinking I am some Mother Teresa, or that I am bragging, but the truth is giving up some of those toxic behaviors I listed above took time and commitment to myself. I have been very intentional about the way I live my life, and living as cleanly as possible, because it feels better than living the other way, and believe me, I did the other way for years and it never felt good at the end of the day. I always came up feeling empty.

But what I did come to realize as I felt the sting of her question, and if I was really honest with myself, that my most toxic behavior is my own self-doubt and thoughts of unworthiness that creep into my day on a regular basis and keep me from really showing up fully in my business and life in general.

You may not know this about me because you only see my highlight reel on social media, and we all know that social media is not the real truth of anyone’s life,  but self-doubt has been something I’ve struggled with my whole life.

I think on some level we all have feelings of self-doubt and unworthiness and that is what can drive us to these toxic behaviors. It’s hard to look at ourselves, and uncover those dark shadows that live within. It’s easier to wear the mask and pretend everything is A-ok. But what I have come to realize is that, if we don’t look within and address what is driving these toxic behaviors, and get honest with ourselves, our life will never be as full and rich as it could be.

Jenny shared how she felt completely out of integrity with herself each day and even though she knew it,  she didn’t do anything about it because her ego had better ideas. She is a very well-known fitness trainer in Santa Barbara and one that many people respect and look up to. She would work out intensely every day and train people while preaching that they need to be healthy, eat healthy, etc., yet she was engaging in toxic behaviors on the weekends to an extreme of drinking, partying and over-eating. She would justify it by stating that she was being social and having fun with her friends, but she started to realize how out of alignment she was with her words and her actions. She wasn’t walking her talk. Once she got truly honest with herself, and started to take different actions, her whole life changed and her career exploded and she met her amazing husband.

Cleaning up my external life has been the key to a lot of wonderful things opening up for me, and I have to say, that unless I check myself regularly from an internal perspective when I have feelings of self-doubt, I recognize that I could let them ruin and run my life. But I don’t.

What I find super helpful is engaging in a daily practice of cultivating self-compassion, acceptance and turning toward myself, versus turning to an external behavior that wouldn’t support me and would only make me feel worse.

I listen to what my self-doubt really is telling me and ask myself if it’s really true, or if there is a deeper message to be heard, because sometimes there is.  I am not saying this is easy. The inside work is always the scariest, but to me, there is no other way. I want to live life full out and really be able to embrace all parts of me, not just the “good stuff.”

So, I ask you; where can you get honest with yourself and truly identify those things that you are engaging in that hold you back? Whether it’s drinking every night, over eating, justifying eating bad food, sabotaging negative thoughts etc, how can you take action to start to acknowledge and change those behaviors? Just one small step makes all the difference in the world. So take one!

Know that I am rooting for you and loving you on your journey, whatever it is!

Gluten Free Pasta with Sundried Tomato Cream Sauce

Vegan Chocolate Coconut Pudding

Who doesn’t love chocolate pudding??? I’m not sure, but if you know someone, they need to be re-schooled in the ways of chocolate, creamy decadence. This vegan version is loaded with healthy fats, tons of flavor and zero-guilt. Spoon into some cute little cups and top with raspberries or cherries for an extra delicious indulgence.

INGREDIENTS

• meat from 2 young thai coconuts
• 1 cup cashews
• 1 cup coconut water from thai coconut
• 5 tablespoons raw cacao powder
• 3 tablespoons maple syrup
• 1-1/2 teaspoons vanilla extract
• pinch sea salt

Add all ingredients to a high powered blender and blend until creamy smooth. If too thick, add more coconut water. Dish into dessert cups and store in the refrigerator.

Salted Vegan Cardamom Caramel Sauce

We all love caramel sauce, er…well, at least I do, but I NEVER eat it because it’s loaded with refined sugar and dairy and it makes me loopy. Really!

SO, I just had to share my favorite vegan caramel sauce with you — two ways! One is plain and one has a dash of cacao for a little extra richness…as if it needs it. It’s super simple to make and all you need is a high-powered blender.

Drizzle this caramel sauce over fruit or coconut ice cream. Dreamy and Delish!

INGREDIENTS

• 1 cup medjool dates, pitted and soaked for 20 minutes
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond or coconut milk (more if needed for thinner texture)
• 2 tablespoons maple syrup
• 1/8 teaspoon sea salt
• 1/4 teaspoon cardamom
• Optional: 1 tablespoon cacao powder

Place all ingredients in a high-powered blender and blend until creamy smooth. Add more almond milk if too thick. Store in refrigerator in a squeeze bottle for up to two weeks.

Raw Vegan Brownies with Goji Berries and Cacao Icing

Valentines day is right around the corner, and what a better way to celebrate with some homemade vegan brownie for your sweetie. Who wants store bought chocolate in a red, foil heart anyway? Not me!

You can lose with these healthy, delectable treats that are high in protein, fiber, healthy fats and antioxidants. What?? Yes, that’s right. Skip the guilt and dive right in.

BROWNIE INGREDIENTS

• 2 cups raw walnuts
• 1/2 cup raw hemp seeds
• 1-1/4 cup pitted dates (I like medjool)
• 1/2 cup raw cacao powder
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• 2 tablespoons raw cacao nibs
• 1/4 cup goji berries, soaked for 10 minutes and drained

CACAO ICING INGREDIENTS

• 2 ripe avocados
• 5 tablespoons cacao powder
• 5 tablespoons maple syrup
• 1-1/2 teaspoons vanilla extract
• pinch sea salt

Cauliflower Cilantro Smash & Simple Mushroom Gravy

Cancer-fighter and versatile, Cauliflower outshines the white potato in this healthy version of the favorite traditional, blood-sugar spiking, weight gaining mashed potatoes.  Yes, we all love mash potatoes, but give these a try topped with my simple and savory mushroom gravy and you will not feel like you are missing out at all!

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 medium size head of cauliflower, cut into florets
• 1 can white beans, drained & rinsed
• 2 tablespoons unsweetened coconut creamer or almond milk
• Handful cilantro
• ½ teaspoon sea salt

Steam cauliflower in a steamer basket until tender, approximately 5-7 minutes or so. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sauté garlic until soft and golden brown. Combine garlic, cauliflower, cilantro and beans in food processor fitted with the S-blade and puree until smooth. Add coconut creamer or almond milk and sea salt, and puree again until smooth. Scrape down the sides of the processor cup as needed. Serve warm with Mushroom gravy.

MUSHROOM GRAVY

• 2 tablespoons olive oil
• 2 tablespoons brown rice flour
• 1 yellow onion, finely diced
• 2 cloves garlic, mince
• 3 cups sliced cremini mushrooms or any other kind you like
• 1 teaspoon minced fresh herbs of choice
• 1-1/4 cups veggie broth
• 2 tablespoons Bragg’s Aminos

In a saucepan heat oil over medium heat and whish in brown rice flour to make a roux (thick paste.) Add onion and garlic and stir to coat. Saute until translucent, stirring constantly. Add mushrooms and sauté for about 5-minutes more, or until they start to release juices. Add remaining ingredients and let gravy simmer for about 5 minutes, letting it thicken, but being careful not to burn.