Fusilli in a Spicy Tomato Sauce with Spinach and Olives

This pasta recipe’s  a lifesaver when you’re pressed for time, but crave a fresh, home cooked meal like Mama used to make. There’s no need to dial for a take away when cooking is this easy (and rewarding). Sooth your senses by filling the house with the heavenly aroma of sauteed garlic and chilli, sweet plum tomatoes, fresh spinach and moreish olives. Finish with a flutter of Parmesan. Ah, any day’s a great day for pasta if you ask me. Fusilli with Spicy Tomato Sauce with Spinach and Olives 3 tbs good olive oil 2 cloves garlic, minced tsp dried red pepper flakes 1 1/2 lb tomatoes, blanched for 2 minutes, peeled, seeded, and roughly chopped (or a can of organic chopped plum tomatoes) 3 cups fresh spinach, washed and dried 1 cup pitted black olives 1 lb dried fusilli handful fresh basil leaves, torn freshly grated parmesan sea salt and fresh ground black pepper to taste 1. Heat the olive oil in a medium saute pan and stir in the garlic and chili flakes. Cook for 2 minutes or until soft. Add the tomatoes, salt, and pepper to taste. Raise the heat to hight for 2 minutes, then lower [...]

Black Bean and Corn Quesadillas

What a blissful day in the Canyon. A bit of gardening in the morning, swimming with friends, a fresh and easy lunch, followed by a bit of blogging. One of things I’m most excited about today is finding another kid-friendly recipe that’s delicious and nutritious. As a Mom of a finicky eater, I’m constantly on the lookout for healthy food that’s appealing to young taste buds. You’re in for a treat today because this recipe brings smiles from everyone at mealtime. Jake had not one, but four big slices of  Quesadillas! Serve with guacamole and salsa (recipes below) and you’ve got heaven on a plate. While I continue my research for the new site, please join me on my Facebook page, to view exciting therapies and ideas for optimum health. Black Bean and Corn Quesadillas Filling 1 can organic black beans, drained 2 cups organic corn from the cob, boiled or grilled, then sliced off the cob (defrosted organic corn also works) 3 cups shredded “Mexican Blend” of cheese(asadero, monterey jack, sharp cheddar, and queso blanco)  or cheddar (vegan, dairy-less cheese is available at your local health food store) tsp garlic powder tsp onion salt pinch of freshly ground black [...]

Vegetarian Kebabs with Smoky Tempeh

One thing came to mind with all the hooplah surrounding the Supreme Court’s decision to allow the Affordable Care Act to stand this week: rather than debate over the variables of the law, shouldn’t Washington (and every American for that matter) focus on eradicating The Western Diet? How is it that we are straying so far from the real issue? As a nation, we need to focus on healthier eating habits and taking some form of light exercise, instead of lining up like lambs to the slaughter for a veritable buffet of disease (type 2 diabetes, heart disease, hypertension, cancer, to name a few). Education is the best form of preventive medicine, but somehow we’re worrying about how and when to line the pockets of insurance companies. Furthermore, our government could save millions of dollars if people actually understood the implications of eating junk food everyday. Once again, politics has trumped prioritizing the health of our nation and education. I wholeheartedly support the idea of  providing healthcare for every citizen in our wonderful country. I believe that it is an absolute necessity and a right to have coverage which ensures a healthier and happier society. I also believe that as [...]

East West Salad

Cool and refreshing, the East West Salad is also remarkably filling, thanks to the addition of ginger-grilled tofu. For the best flavor, marinate the tofu overnight in the tangy ginger inflected soy sauce.  For my friends that are allergic to peanuts, I have substituted peanut butter for almond butter with incredible results. Macrobiotic and  vegan, with a high content of raw organic ingredients, this is a quick and easy recipe that will make you smile and your body glow with health. East West Salad with Sesame Dressing 4 cups napa cabbage, shredded 2 cups red cabbage, shredded 2 carrots, shredded 3 inch piece of daikon radish, julienned 4 cups ginger grilled tofu (recipe below) 1 cup Sesame Sauce (recipe below) sprinkle of gomasio (optional) Gingered Tofu: 1 12 oz pack of extra firm tofu 1/2 cup tamari sauce 1/4 cup brown rice vinegar 1/4 cup sesame oil thumb size piece of ginger, minced tbs canola oil 1. Whisk all the wet ingredients in a bowl. Toss the tofu in the sauce. Cover and chill for 3-4 hours, or better yet, overnight. 2. Preheat the oven to 400. Strain the tofu. Grease a baking sheet and lay the tofu on the sheet, grilling on [...]

Vanilla Almond Milk

I’ve been drinking almond milk for years, but to be honest, I’ve never really found “my brand.” Sometimes the vanilla flavor can taste a bit synthetic, it’s too sweet, or the texture is too thick or thin. O.k. o.k., so I’m a little A-type when it comes to my almond milk! The test of a great nut milk is whether it’s drinkable on it’s own. After years to searching, I thought it was time to make my own batch. The only reason I’ve been holding off for so long is the thought that it would  too complicated to make. Boy was I wrong. What I love about making almond milk is that you can gauge it exactly to suit your taste, and there’s no funky fillers to worry about. You can either uses a nut milk bag, or a fine sieve to strain out the nuts and spices. You can find nut milk bags at your nearest health food store, or buy them on Amazon (info below). I also created a Chai-flavored nut milk with chai spices I bought from my local Indian grocer. I have to say that I’m leaning to my chai flavor nut milk, but you decide! Feel [...]