Oil-Free Pesto Grilled Veggies

Over the past few days, I’ve started experimenting more with oil- and salt-free recipes (with no added sweeteners) ~ rather than making a blanket (so to speak) of oil- and salt-based flavors, this is a great opportunity to really experience the flavors of the food.

The pesto came about from an abundance of basil to use. I put together a large handful of basil, 2 cloves of garlic, 1 tablespoon of pine nuts, juice of half a small lemon, and about 1/4 cup of water. Continue reading

Ultra-endurance Athlete Rich Roll

One thing I’ve always been fascinated by are people’s stories of where they started and how they got where they are. I love hearing about where their journey took them, and the decisions they made along the way.

And so often I’m surprised at how different “today” is from where the beginning was. Rich Roll is an ultramarathoner who lives in Malibu. I’d heard of him a couple of years ago, but didn’t know much about how he became a raw-food loving endurance athlete. He’s one of those people I’d look at and think that he was always like that – always an athlete, always in great shape, etc.

I recently saw this post that he wrote “From Couch Potato to One of the World’s Fittest Men”… really amazing what changes he has made in only 5 years. Hearing stories like this really make me remember that anything is possible.

Read more here: From Couch Potato to One of the World’s Fittest Men

The Banana Pancakes that Weren’t

Sorry for the lapse in posting… it’s been a crazy week.  In addition to the usual busyness, I also started a nutrition program at the Institute for Integrative Nutrition, which I am loving so far. It will definitely give tons of wonderful information.

On many (most?) food blogs, the recipes are tested and retested before they are posted. So far, I’ve posted new recipes that I made up as I went along. Some I’d made before, but many were created on the spur of the moment, and I took the photos throughout the creative process. Fortunately, all of them came out ok.

This recipe actually turned out differently than planned, but was good in its own way, so I decided to post it anyway. Continue reading

Sweet-Tart Frosty

I’m planning to do one more post with some final quotes and comments from the end of the Food Revolution Summit, but wanted to take a quick break to share the amazing drink I made today. It’s one of the  easiest things I’ve ever made, and was totally incredible!

I LOVE grapefruit juice…. especially fresh squeezed. It takes  minutes to make the juice and clean up, and about 30 seconds to drink :-). I started thinking of  different ways to use it that might make it last a little bit longer…..  a smoothie didn’t seem quite right, and then I realized that the perfect complement would be something sweet – a sweet-tart drink!

Sweet-tart Frosty ingredients

I pretty much always have frozen bananas on hand, and happened to have some frozen pineapple as well, and these 3 ingredients were all it took….

Sweet-tart Frosty Glass

Into the blender went 1 frozen banana, about 1/2 cup of frozen very sweet pineapple, the juice of 1 grapefruit, and a little water to help it blend a little better… and it was GREAT! The perfect mix of sweet and tart, all from whole unprocessed ingredients.

This will be the perfect drink for those hot summer days to come…..


Voices from the Food Revolution Summit, Part 2

“We’re beginning to get across the notion that the radicals in this situation aren’t us.  What I want is a word a little like the one I was born into.  That’s a pretty conservative notion.  The radicals are the oil companies who want to alter the composition of the atmosphere.”  Bill McKibben, founder of 350.org Continue reading