Here is a fun twist on traditional guacamole!
ASIAN GUACAMOLE
3 ripe Hass avocados, diced
2 tbsp. purple onion, minced
juice of 1 lime
1/2 tsp. soy sauce
1/2 tsp. sesame seed oil
2 tbsp. chopped cilantro
1 tbsp. toasted sesame seeds
1/8 tsp. cumin
Mash in a bowl and serve with chips or jicama.
Happy Friday! Here are my eco-friendly obsessions for this week- I just cannot get enough of them!
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Serves 2
What You Need:
8 ounces dry penne pasta
3 Roma tomatoes, diced Learn to Dice a Tomato Here!
5 cloves garlic, chopped
2 cups vegetable broth
1/2 cup vodka
3 tbsp tomato paste
1/2 cup vegan cream cheese
1 tbsp olive oil
1/4 tsp salt
What You Do:
Place all the ingredients in a pasta pot and cook on high heat for 9 minutes, stirring frequently. Serve warm topped with fresh basil.
With the Oscars right around the corner, this week’s Fab Five Friday is all about essentials for your red carpet look! I enlisted the help of one of my most dear friends Ginger Boyle, owner of Planet Salon because she styles lots of celebrities and always has the best tips and tricks! Check out the video:
A steakhouse dinner is probably the most popular dinner for Valentines Day and I’m saying leave the meat and the restaurant behind! Make this fantastic dinner in the comfort of your own home!
Serves 2
2 russet potatoes
1 sweet potato
4 tbsp. Earth Balance (vegan butter)
1/4 tsp. chipotle powder (more if you like spicy!)
maple syrup
big pinch of salt
1/4 cup chopped, toasted walnuts
Coat the clean and pricked potatoes and yam with olive oil and bake in the oven for 50-60 minutes at 400 degrees until fork tender.
Cut the potatoes in half lengthwise and scoop out insides into a mixing bowl. Be careful to preserve the shells of the Idaho potatoes. Discard the yam skins.
To the potatoes, add Earth Balance, chipotle, 2 tbsp. maple syrup, and a big pinch of salt. Smash with a potato smasher until smooth. Gently spoon the potato mixture back into the Idaho potato skins and score the top with a butter knife, two lengthwise and 3 sideways. Place on a cookie sheet and bake an additional 20 minutes at 375. Remove from oven and top with the chopped walnuts.
Serves 2
1 clove of garlic
10 stems of rainbow swiss chard
3 tbsp. of olive oil
a pinch of salt
Heat the oven to 400 degrees. Cut the stem side of the garlic off and place in an oven for 30 minutes. Chop the chard into bite size piece. In a large frying pan, heat up the oil and toss in the chard to coat. Add the pinch of salt and saute until the chard is tender and wilted. Chop 3-4 cloves of the roasted garlic and add to the chard. Serve warm.
Serves 2
2 large portobello mushrooms, stems trimmed
2 1/2 cups cabernet sauvignon
1 large shallot, finely chopped
a pinch of salt
1 tsp. agave nectar
In a medium pan, sauté the shallot in a tbsp. of olive oil for about 1 minute. Add the wine and salt. Place the mushrooms in the wine gill side down and let simmer for 5 minutes. Carefully flip the mushrooms and cook another 5 minutes. Remove from the pan and slice thinly. Add the agave nectar to the wine sauce and let simmer until reduced by half. Spoon over the mushrooms.
Mmmmm! Valentines day is upon us and for lovers and singles that means one thing to me: chocolate. Chocolate everything. I’m single this year and will be celebrating with my Mom who shares a birthday with Cupids big day and she loves chocolate as much as me which means this cake will be our dinner finale. The original version of this recipe came from my friend Brittany (please go see her in the new Teenage Mutant Ninja Turtles!). I’ve altered it a bit to my flavor and nutrition likes. This recipe works with gluten or gluten free flour. If you are going for gluten I like Glutino or King Arthur. You want one that’s mainly rice and potato flours vs. garbanzo beans (Bob’s Red Mill) which will give it a really grainy taste. Ok, here’s the recipe 
Oh! I made the heart shapes by cooking the cake in a 9X13 pan and using a cookie cutter. Totally optional, but super festive! Happy Valentines Day!
1 1/2 cups all-purpose flour or gluten free
1/3 cup unsweetened cocoa (I like Valrhona)
1 tsp. baking soda
1 cup sugar
1/2 tsp. sea salt
1 cup water
1 tbsp. apple cider vinegar
5 tbsp. coconut oil, melted
2 tsp. pure vanilla extract
2 cups chocolate chips
3/4 cup non-dairy milk (coconut is best)
Heat oven to 350º F.
Sift together the flour, cocoa, and baking soda into a large bowl and stir in the sugar and salt.
In a separate bowl, whisk together the water, oil, vanilla, and vinegar.
Pour the wet ingredients into the dry and whisk until smooth.
Pour into a greased, parchment paper lined 9 X 11” pan and bake for 25-30 minutes.
Let cool completely and turn onto a cutting surface. Use a cookie cutter to cut out desired shapes.
Slice the cakes in half and fill with fruit puree, chocolate, or skip this step.
Sandwich together and set aside.
Heat the non-dairy milk until little bubbles form and pour over chocolate chips. Let sit for 3 minutes, stir and pour over the cake hearts.
Optional toppings include shredded coconut, strawberries, raspberries, toasted almonds, and whatever else you love with chocolate.
I LOVE veggie burgers! I have made a zillion varieties. My good friend Fiona Gubelmann loves them too and wanted me to teach her how to make them. We decided to film it so you all could learn I hope you enjoy as much as us and please subscribe to my youtube page! ps My dress is Della and our aprons are from Sugar Baby Aprons
Serves 6
2 cans black beans, drained and rinsed
1 cup cooked brown rice
6 oz. mushrooms, chopped (I like using crimini, but any will work)
3/4 cup rolled oats, more if mix is too wet
1 cup chopped walnuts
1 red beet, grated
1 flax egg (1 tbsp. ground flax seed soaked in 3 tbsp. water for 10 minutes)
3 tbsp. smoked paprika
1 tbsp. cumin
3 tbsp. nutritional yeast
1 tsp. sea salt
In a large bowl, using your hands, mash the beans until they are about 3/4 mashed. Add in all the other ingredients and mix well. Form 6 tight patties with your hands. Either freeze, refrigerate or cook immediately. Cook in a frying pan with either coconut or olive oil for 4-5 minutes on each side or until golden brown. Serve with toppings like lettuce, tomato, Follow Your Heart slices, pickles, caramelized onions, and avocado.
Super Bowl is here and my FAVorite thing to make is my famous Ultimate Vegan Nachos! They have been featured on Food Network, on Buzzfeed and so many websites! I hope you enjoy as much as I do!
Serves 6
(for a even healthier version, cut jicama into “chips”!)
1 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. sea salt
1 15 oz. can of black beans (do not drain)
1 tsp. cumin
pinch of cayenne
1 dried bay leaf
Sauté the onions in a small pot in the olive oil and sea salt over medium heat until they begin to soften and look glassy. Add the rest of the ingredients and simmer on low for 20 minutes. Remove the bay leaf before serving.
2 cloves of garlic, chopped
1/4 cup diced onion
1/4 cup sun-dried tomatoes (dry, not packed in oil)
1 cup raw walnuts
1/2 cup raw pumpkin seeds
1 1/2 tsp. fresh lemon juice
1 tsp. olive oil
1 tsp. cumin
1 tbsp. chili powder
a pinch of cayenne
Combine all the ingredients in your food processor and pulse until it reaches a crumbly texture.
1 cup raw cashews
2 cups purified water
1 tsp. lemon juice
1/2 cup nutritional yeast
1/2 tsp. sea salt
1/2 tsp. garlic granules
1/2 tsp. onion powder
2 tsp. chili powder
1 tbsp. smoked paprika
a pinch of cayenne
In a medium pot, place the raw cashews and about 3 cups of water on the stove on high and boil for 7 minutes. Drain and rinse. Add to a high-powered blender along with all the other ingredients and puree until smooth. You might have to add a little more water if the cheese mixture is too thick.
1/2 cup diced sweet onion
1 clove of garlic, minced
1 jalapeño, chopped (remove the seeds and ribs if you like it a mild)
1/4 tsp. sea salt
1/2 tsp. lime juice
3 roma tomatoes, diced
1/4 cup chopped fresh cilantro
Mix all the ingredients together in a bowl, cover and chill an hour.
1/4 cup finely diced onions
2 ripe avocados
1 tsp. cumin
1/2 tsp. sea salt
1 tsp. lime juice
Mash the ingredients together in a bowl with the back of a fork.
Assemble the nachos! Make sure the beans are warm and give the nacho cheese a quick zap in the microwave. Place the chips in a large bowl, followed by some big spoonfuls of beans and chorizo, drizzle the nacho cheese all over and top with the pico de gallo and lastly the guacamole. Try not to consume alone, because you will eat the whole bowl 😉
For me, 2016 is going to be a year all about renew. The definition of renew is: to make (something) new, fresh, or strong again. To begin (something) again especially with more force or enthusiasm.
So this is me. I’m starting over again. Only a few people close to me know that the last 5 years have been pretty brutal. Not all brutal! There have been amazing times, huge leaps in my career, fun adventures around the world, and have cultivated some wonderful friendships. The brutal parts came in the form of a long divorce and a bad car accident. They were the two biggest challenges I’ve ever been through. I know I have come out a stronger person, but I would never wish either experience on anyone.
In 2016, I’m getting back to what brings me joy. I am happiest in the kitchen creating new recipes. I’m happiest on television, educating people on the benefits of treating your body to delicious healthy foods. I’m happiest throwing parties for wonderful people. I’m happiest connecting with people who are out there reading this and have been so supportive to me on Instagram, Facebook, and Twitter!
I kicked off this renew year with Alana and Heather, the fabulous strong women over at Clover PR. (all photos by Matthew Dean Photography)
We put together a little party at Cold and Thirsty for some favs in the social media world. It was so fun to bring everyone together! There was cryo-freezing, yummy cocktails, of course lots of vegan food, and fabulous networking!
Clover Cloth had their adorable line at the party and everyone got to go home with a piece! They plant a tree for every item sold!
My girl Taryn Southern picked out the perfect tee for her!
Of course I did a ton of vegan food! Recipes coming soon
Chickpea salad stuffed mini peppers:
Mediterranean antipasti skewers:
Eggless mushroom & leek quiche and my spinach artichoke dip with coconut bacon:
Pineapple with chili lime salt:
John Salley jumped in the cryo machine to check it out for himself. He was a 7 foot popsicle when he came out, but thought it was really cool and could see the benefits.
Catching up with the lovely Tara Buck, actress and wine maker.
My girls Alana from Clover PR and super star Dawn McCoy from Beauty Frosting and Amanda Goodfried from The Body Book. (ps how cute is the back of my Della dress?)
Whitney Lauritsen from Eco Vegan Gal and Eva Bloomfield from Dirty Rotten Vegan and me sipping cocktails made from Renew juice and Le Grand Courtage bubbles!
Tina Tangalakis from Della LA. Like my dress? It’s Della! John Salley, Annabel Acton from Never Liked It Anyway and Alana from Clover PR
Such a fun party! I hope you have a wonderful 2016 and all your wishes come true!
It’s a gloomy El Niño day in Los Angeles and that makes it a perfect day to make soup! In my fridge I had mushrooms and leeks that needed to be used. I love a creamy soup, but I didn’t want to make it too heavy so I used a potato to thicken it instead of nut cream. I finished it with fresh chopped parsley for two reasons: I love the freshness it adds to any dish and I have the biggest bush of parsley growing in my yard I have ever seen! So, I kinda use it in everything. I loved the way this simple tasty soup came out and I hope you do too!
Serves 4-6
3 tbsp. extra virgin olive oil
1 cup of diced leeks (2 small or 1 large), white and light green parts only
4 cloves of garlic, chopped
1 lb. crimini mushrooms (or a mix of wild mushrooms), sliced and halved
1/8 tsp. sea salt
1 cup diced potato (I used Idaho, but you can use white or red too), peeled
2 cups of vegetable broth (my favorite is the 365 brand at Whole Foods)
1/4 cup chopped fresh parsley
In a large pot, on medium heat, sauté the leeks, garlic, mushrooms, and salt in the olive oil for a couple minutes until they begin to sweat. Add in the diced potatoes and stir. Pour in the vegetable broth. The broth should just barely cover the veggies. Add a bit of water or broth if you need. Cover and simmer 15-20 minutes or until the potatoes fall apart when they are stuck with a fork and twisted. There are two ways to go from here: 1. Use an immersion blender to cream most of the soup or 2. Transfer to a blender and blend until smooth. Just depends on what you have and how creamy you like your soup.
Stir in the fresh parsley and serve warm with a salad and some garlic bread
