Healthier & Happier Living with a Plant-Based Diet
... in the world. Whew ~ back to regular posting now! Internet became pretty slow where we were in Bhutan, and we all even lost blackberry coverage for the last 3 days of the trip, so not much was done. Now I"m in Bangok for a couple of days before returning to California, and I'm… Continue reading Now I know why it’s the happiest country….
Bhutan is known as the happiest country on the planet ~ they calculate "gross national happiness" as a serious socio-economic indicator. And it is surpassing my expectations... it is incredibly beautiful, and the people are among the nicest and most helpful I've met. The chef at the retreat center we are staying at has never… Continue reading From the happiest country in the world…..
Today is the first day of Vegan MOFO - the Vegan Month of Food. I'm happy to be joining in this great program to share all of the great yummy food that vegans eat. This month is beginning a little differently than normal ~ I'll be doing some traveling this month, so will be posting… Continue reading Vegan Travel Food ~ Vegan MOFO
I just came across this very interesting article in Scientific American. It is a bit longer than your usual blog post, but well worth the read. I've seen lots of discussion lately about the value of calories... some people still say that a calorie is just a calorie, and calories in-calories out=our weight... and others… Continue reading A calorie is a calorie is a calorie?
One of the raw foods that I love to make is guacamole. It's so easy, and there are so many ways to individualize the flavors. This is the version that I make most often. The stars of this particular guacamole are Bacon avocados. If you're not familiar with Bacon avocados, let me introduce you. This… Continue reading Glorious Guacamole
This is a simple yet elegant salad that I created for an online cooking class that I taught last weekend. It is easy to make and got rave reviews. Salad: Baby Arugula Baby Spinach Fresh figs, quartered (or dried figs, soaked) chopped almonds Dressing: a mixture of olive oil & water to make 3/4 cup… Continue reading Fig & Arugula Salad with Ginger Balsamic Dressing
Here is some information about a great program that I'm enrolled in ~ the Vegan Mastery Program. This is a series of 50 lessons, one per week, that you can take at your own pace over the course of the year. Enrollment is only open 3 times per year, and it's ending this Wednesday 9/19.… Continue reading Vegan Mastery Program
I've wanted to create my own blackened tempeh recipe for a while - one that is oil free, not pan fried, and uses ingredients that are readily available in my pantry.... and it finally happened! This has a spicy, slightly smoky flavor, and is very simple to put together. Blackened Tempeh 2 packages of tempeh… Continue reading Blackened Tempeh
Yesterday was one of those days when suddenly it was time to eat and I had no idea what to make. This is what I pulled together from what was on hand ~ a wonderful combination of textures and flavors, and was a nice dish for the very warm weather we are still having. Edamame… Continue reading Edamame Rice Salad with Apple & Basil
I've wanted to create this recipe for a little while, and got to making it today. I was really amazed at how well it turned out! This is a great, easy recipe for a nutritious, delicious dessert (or breakfast!). It is completely raw, and has plenty of chia seeds, which provide lots of fiber and… Continue reading German Chocolate Chia Pudding
Kelli's Vegan Kitchen 