Compassionate Eating

I love sushi. And even though I don’t eat fish it doesn’t mean I can’t enjoy all the things that make sushi so delicious – sticky rice, roasted seaweed, creamy avo and salty sauces mmm hmm. I’ll be uploading a new video in the next few weeks where I’ll show you how to make vegan tuna rolls and avocado veggie rolls. But for now here’s a really easy way to get your sushi fix that is quick to make and portable so you can wrap and go!

INGREDIENTS
handful of cooked rice (white or brown sushi rice is preferred but for this wrap you can use pretty much any type of rice since it is folded up inside and won’t need to stick to seaweed like cut rolls)
sushi nori (roasted sea vegetable sheets)
sliced avocado
cucumber
cilantro
carrot
any other veggie you like – I used sautéed asparagus for this one you can also use some baked tofu or tempe for added protein.

DIRECTIONS
1. Start by adding rice to your nori sheet after it has cooled. Be sure to dip you hands in water first before handling the rice. (It will stick to your hands less, and make spreading easier.

2. Add veggies and avo on top of rice,
allowing some to poke out of the top.

3. Add a little tamari, Braggs liquid aminos
or in this case I used coconut aminos to
the veggies and rice.

4. Fold nori from bottom corner to top
creating a little pocket.

5. fold in right side

6. Then fold in left and tuck under.

7. Enjoy!

A new farmers market has recently sprouted up on the east side of Ventura. Local vendors from in and around the County are offering fresh veggies, home made soaps, jewelry, olive oil, delicious fruits, flowers, baked goods and even organic dog treats. Some of the vendors include, H & A Farms, Kelsey’s Anytime Fudge, Arreola Farm and Nopal Cactus Foods.

Visiting a local market has a timeless quality
about it. Seeing and connecting with people who are growing and producing their own products brings us closer to that life energy that runs through all of us. These people have a passion for what they do and they want to share that with you. I can feel it in all the hand made scarves blowing in the wind, and the neatly wrapped packages of cookies.

Out door markets have played and important role in towns and villages all around the world, for centuries. The simple act of people coming together to offer the eclectic bounty of their particular region is just as important today as it was hundreds of years ago. We are so fortunate to live in a part of the world that has such an incredible climate, rich soil and access to abundant fresh produce year round.

I love leaving the market with two big bags of produce for the same price or often less than conventional grocery stores and the freshness is unbeatable!

Plus I get to learn new things and meet new people. Etsy, who sells non-gmo cactus corn chips, tortilla wraps, and home made salsa, told me that cactus is very high in calcium and has a soothing effect on our digestive tract and acts as an anti-inflammatory, who knew!? I used them to make some really great avocado veggie wraps for dinner that night. Yum!

These markets can only exist if we support them so check out the new location on Thursdays from 3-6pm at Kimball Park on Ventura’s east side. You will see the flags on the corner of Telephone and Kimball Rd. Park entrance is on Kimball just off Hwy 126.

SO I decided to experiment with some gluten-free baking. Seems like everywhere in the conscious eating world people are giving up gluten or are discovering they are sensitive to this ancient food staple. What is causing this? Is it genetic modification? Are we as a species changing? Is it a build up of toxins in our environment that are weakening our bodies natural functioning? I would suspect its all three. Especially the genetic modification part.

While I was studying environmental science in college, my world food and fiber class touched on the topic of GMOs. They were touted as being helpful in relieving hunger and growing foods in harsh climates. But what is the trade-off? Destroying eco-systems, using more chemicals to grow the same or even less than the same organic crops. Farmers losing their land and being slaves to big agra and bio-tech. These GMOs create so many more problems than they claim to solve. Personally I think we should stick to the way food has been grown for thousands of years. Seems like everything was just fine without chemicals, pesticides and artificial fertilizers.

Some claim that farmers have been genetically modifying crops for centuries, but the process of selective growing is much different from actually inserting the genes from another species into a living organism via, bacteria or virus.

As food companies try to monopolize and control what we eat, I take solace knowing that I can protect myself with the knowledge and access to organic, healthy, sustainable food.

Here’s a yummy gluten-free vegan carrot cake for you to enjoy! I used Bob’s Red Mill organic gluten-free brown rice flour. For the flax egg I boiled half a cup of water and handful of flax seeds for 2-3 min to create the sticky binding of egg whites. Just strain the seeds and check out the gooey texture! I’m hoping to have a video of this process soon. Blessings!

INGREDIENTS
Cake
2 cups gluten-free brown rice flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 cup flax egg
1/2 cup olive oil
1 mashed banana (adds fluff and helps bind)
3/4 cup agave nectar
2 3/4 cup shredded carrot
8 ounces crushed pineapple drained
1 cup coconut flakes
1/2 cup chopped walnuts

Frosting (optional)
1 tub vegan cream cheese
1-2 handfuls of shredded coconut

DIRECTIONS
Combine dry ingredients in a large bowl (flour, baking soda, baking powder, spices, salt). In a separate bowl combine wet ingredients (oil, agave, flax egg and mashed banana) mix well and pour into dry ingredients. Add carrot, walnuts, coconut, pineapple and mix gently. Pour into a large, greased rectangular baking dish or two pie pans if making a layered cake*. Bake for 45 min. Remove from oven and let cool before spreading on vegan cream cheese and sprinkling with coconut flakes. Enjoy!

*If making a layered cake you may need two tubs of vegan cream cheese to cover entire cake

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I watched My Cousin Vinny last week and was cracking up over the scene where Joe Pesci is trying to eat grits for the first time after seeing them cooked in a nearly a pound of lard. “Are you guys down here aware of the on-going cholesterol problem in the country?” Hilarious.

I was also inspired by the latest issue of Vegetarian Times and came up with a veganized version of these recipes. I added a few ingredients that always remind me of So-Cal like fresh cilantro and lime juice. Grits (also known as polenta) are a delicious grain made from corn meal that can add some interesting texture, flavor and protein to many dishes. For this recipe I used Bob’s Red Mill Organic Yellow Corn Grits. I find the warm creamy texture to be the epitome of comfort food. Sorry the pic is a little blurry, this meal got gobbled up before I could bust out my Nikon! Enjoy!

Vegan Cheese Grits
INGREDIENTS
1 cup organic corn grits (polenta)
1/2 -1 cup Diaya vegan cheddar shreds
4-6 leaves curly kale de-stemmed and torn into pieces
1 yellow sweet onion
2 tbs coconut oil or olive oil
hemp seeds (optional)

DIRECTIONS
Slice onion and saute in oil for 15-20min until carmelized. Cook grits according to package directions. Steam greens just before serving for about 5-7 min until just wilted but still bright green. When grits are done stir in Diaya Cheese and stir until melted.

Black -Eyed Pico de Gallo
INGREDIENTS
1 can black-eyed peas rinsed
2 stalks celery chopped
big handful of cilantro chopped
1 carrot diced
1 fresh tomato diced
1/2 green bell pepper diced
2 green onions diced
2 tbs olive oil
2 tbs apple cider vinegar or lime juice
1 tsp cajun seasoning
dash of sea salt

DIRECTIONS
Combine all ingredients in a large bowl and mix well. Tastes great the next day too after spices have had time to soak in.

Serve grits topped with carmelized onion, steamed greens and a sprinkle of hemp seeds (if using) along with a nice helping of black-eyed pea salad. Hey who’s up for movie night?

Remember eating local organic ingredients when ever possible helps contribute to a more sustainable future for all living beings. By adding a little compassion to our eating habits we can make a difference with every bite we take!

Hello Dear Ones, I’m offering new classes for 2013! Please see classes page for more delicious details…

Vegan 101 for new or transitioning vegans or those who want to learn some tasty new recipes. Lots of nutritional info and practical tips for vegan baking, raw food and more…

Couples Vegan Cooking Class will feature some tasty (and romantic) dishes for you and your sweetie to share together. Focus will be on yummy vegan aphrodisiac foods for sexual health!