Sometimes I like to discuss. Today's topic: vegan cooking shows. And why, for goodness sakes, there aren't any out there. Read my Open Letter to Food Network..

I think FN is ready to serve-up veg cuisine. Here's why...

I watch Food Network. A lot. Proudly. And yes, I'm vegan. So why do I watch? Probably the same reason most people watch - cooking is our passion! Plus the shows are fabulously produced and the FN Chefs are always entertaining.

But sometimes, like today, I get moody. Cue my "where's my soapbox" mood. Thus, this post.

It started when I was reading Facebook and saw a note about Food Network's new show Meat and Potatoes. The vegan author was annoyed and frustrated by the slogan "Vegetarians Just Don't Understand."

I agree the slogan is obnoxious. As is the "rated "M" for Meat" quip. But I also think Food Network can add any voice they'd like to their line-up. Meat Show? Go for it. But to be fair, also have a "Veg Show" - otherwise, is there a case of Veg-Inequality going on here?..

Dear Food Network,

I'm writing to you (via my blog) to argue the case for Untitled: Veg Show. But don't think of me as a vegan blogger - to you, I'm not a vegan. I'm a viewer.

I love Food Network. I adore it. Chopped, Iron Chef, Ten Dollar Dinners, Giada, Cooking for Real, anything by Bobby, NFNS and more. I'd love to add a veg-themed cooking show to my list of FN faves! My 6 reasons for a veg show..

1) Keep up with Trends.
Veg, vegan, vegetarian, green, plant-based buzzwords are all over the place. Many of my readers tell me they are not vegan, but looking to experiment with veg recipes. That's great news for veganism/animals/earth - and also great news for Food Network.

This new veg-curious audience is a prime market to focus a show on. Seize this opportunity while it's hot and growing! I am so confident that you guys could produce a snazzy Veg show - so why not keep up with the trends and do it!

2) Everyone Can Eat Veg!
With omnivore shows, you are leaving out a significant chunk of viewers - vegetarians. A veg show would be something everyone could watch! Everyone eats plant-based foods - and veg recipes don't have to be all or nothing. Many of my blog readers have confessed to me that they are not vegan, but still love my recipes.

3) Veg Equality.
Now I don't want to go all "I Have a Dream" on you.. But I strongly feel FN is not playing fair. You are called Food Network. Not Meat Network. Not Mainstream America Network. "Food" Network. Yet you lean far to the side of meat-eaters in your show line-up. Where's the variety? Everyone loves a buffet, right?

After seeing the promos for your show "Meat & Potatoes" (as you say, "Rated "M" for meat, vegetarians beware.") I rolled my eyes and flipped the channel. But in reality I have no problem with this show! Go for it. Meat-eaters embrace your meat-loving. But in a veg-equal world, FN would also have a show called: "Tempeh Cubes & Sweet Potatoes" with the warning line: "Rated "V" for veggies, veggie-phobes beware!"

4) Don't Go Healthy on Us.
I get it. Food Network doesn't thrive on diet food. It thrives on burgers, cupcakes, cheesy lasagna and banana cream pie. For most food magazines, shows and blogs (including mine) the decadent high-fat eat-in-moderation stuff is usually the most highly trafficked, "liked" and tweeted. So go ahead, embrace the vegan junk food out there. It's fun. And FN is all about fun food.

And I'd like to remind you that vegan and vegetarian food doesn't have to be "low cal" rice crackers and seaweed stuff. Vegans eat well. They are often interested in cooking and learning new recipes (because they know cooking skills will help them thrive as a vegan) And they are passionate about food! Sounds like the perfect Food Network viewer to me! So don't think vegans are all about salads. Example: Vegan Cupcakes.

5) Cupcake Wars.
You have seen the brilliance of vegan chefs in action on Cupcake Wars. Sticky Fingers Bakery, Cest La Vegan and Chloe Coscarelli have all done smashingly on this show.

6) Controversy Equals Cash.
One of my fave slogans. It's true! There is a very clear playful divide between meat-lovers and meat-haters in our society right now. Why not turn that tension into a light-hearted new show about veg vs. meat. Traditional recipes vs. the veganized version. NamelyMarly did an amazing series for veganizing America's Top Sandwiches. I mean, check this out. Yum, indeed. Veganized show: I'd watch. Everyone likes to cheer for their team. Team Veg.

In conclusion, I want to mention the Cooking Channel. In many ways I feel like you have diverted many of your alternative 'not so safe' shows to Cooking Channel. Like when you did The Veg Edge. Loved that show btw. But why push all the trending and adventurous content off your main channel? Look at how well What Would Brian Boitano Make turned out to be. Totally edgy show that I love. PS, Brian needs a third season.

Veg is an upward sloping trend. Embrace it. Make it fun. You guys rock at that.

So those were my ramblings for today. Thanks very much for reading. Cheerful responses and comments welcomed!

~ Kathy

Happy Sunday morning friends. I hope that before you head out to enjoy the day you can collapse at your kitchen table and feast on a friendly Sunday brunch with the fam. Here are a few of my Vegan Sunday Brunch ideas and how I'm spending my sunny (sort've) weekend...

OK, so last night I had to switch back into my winter coat and boots. But during the day .. I was all spring-ed out in my flip flops, sunglasses, tank top and spring sweater. It was fabulous. Even if I was freezing in just a few hours after we started our stroll.

My husband and I took a long walk down to Pier 25 here in NYC. It had been rumored that there was a mini golf course opening up this spring - and since there are literally NO mini golf courses in the city - we decided to venture down there and see for ourselves if it was open. Plus the walk was fun. We saw the beautiful course - but it was closed. However, if you have kids and live in the city - there is an awesome kids playground. Wow, swings, jungle gyms, climbing towers, spaceship-looking things and more. Super fun.

Here I am on the pier. If you squint, you can see the Statue of Liberty in the distance. I was half-smiling because I was kinda freezing from the windy air!..

Blue Sky in SoHo. Spring is here? I hope so.

Now onto Vegan Sunday Brunch! Here are a few of my gave ideas..

1. Vegan Waffles (don't be afraid to try whole wheat or exotic grains!)

2. Tofu Scramble

3. Vegan Pancakes

4. Vegan Breakfast Sandwich

5. Morning Melon Bowl

6. Cream o Wheat

7. Tempeh Morning Bagel

8. Vegan Fruit/Yogurt Parfait

9. Vegan Quiche

10. Breakfast Risotto

11. Tempeh Bacon

12. Muffins with Lemon Curd

13. Breakfast Carrot Cake Bars

14. Peanut Butter, Banana Toast (simple starts - #4 in my 5 secrets to a healthy happy 2011)

15. Vegan Chocolate Fruit Panini

And of course .... vegan smoothies!!

Or if you are really just not in the mood to cook (and you us cooks-of-the-house totally deserve a break once in a while!) - head over to "vegan brunch out" - my fave is at Le Pain Quotidien!..

Today I'm kicking off my Spring into Health Saturday series. Every Saturday I'll be posting a spring-inspired recipe to keep you fit and healthy all the way to summer! Smoothies, salads, wraps, sandwiches, drinks and light desserts will speckle this series. So be sure and visit my every spring Saturday for the best and yummiest vegan recipes spring has to offer!

Sunshine Sandwich. My first series recipe is a sandwich I very randomly created on Friday - it was the first above seventy degrees day here in NYC - and I wanted something that saluted the sunshine! Get my recipe..

Kitchen Sink Sandwich. This started out as a kitchen sink sandwich of sorts. I was craving a sandwich but really had nothing except some fresh spelt sandwich bread, a few oranges and a bunch of random pantry items. So I created this lovely bite and oh my was I impressed! I replaced the usual thick sliced onion or tomato with a thick slice of juicy navel orange. #winning (sorry, I had to..)

Why it's healthy: The beans and seeds add fiber, protein and healthy fats - also from the tahini. The "Sunshine" brand veggie burger also adds protein. The citrus adds vitamin C and fiber as well. Plenty of healthy grains and fiber from the spelt bread - and a hint of healthy probiotics from the fermented sauerkraut. Get this sandwich on your plate!..

Sunshine Sandwich
makes one sandwich

2 slices spelt sandwich bread
1 tablespoon Vegenaise spread
1 thick slice navel orange (peeled)
2 tablespoon sunny bean spread (recipe below)
2 tablespoon sauerkraut
1 Sunshine Veggie Burger (optional - add more bean spread if not adding veggie burger)

Sunny Bean Spread
makes 2 cups

1 can garbanzo beans, drained
½ cup raw sunflower seeds
2 tablespoon raw pepitas
¼ cup lemon juice
2 tablespoon tahini
dash salt/pepper
dash garlic powder
splash apple cider vinegar
1 teaspoon olive oil
1 teaspoon agave syrup
¼ cup nutritional yeast (opt'l)

Directions:

1. Prepare the bean spread by smashing all the ingredients together with a fork. Chill in fridge while you prepare the other ingredients. (you can chill longer if you'd like - and yes there will be leftover spread!)

2. Slice your orange and heat your veggie burger (I like to heat mine in the oven for 10 minutes).

3. Assemble your sandwich. Add the Vegenaise to your bread. Top with your orange and sauerkraut. Top with bean spread. Close. Slice Serve!

A few nights ago I was excited to attend the launch party for Food Network Magazine's first Cookbook. The party took place in the Food Network test kitchen at Chelsea Market.

Check out my party photos! And step inside the Food Network kitchen...

I've always wanted a first hand look at Food Network - yes I am a fan. I watch. I love it. Giada, Bobby, Melissa, Ted. I am what I like to call - a Food Network optimist. Aka, I keep lobbying for more vegetarian and vegan recipes and features on FN - and maybe even someday a vegan cooking show. I can dream, right?

I guess I have a love/hate relationship with Food Network. I love it. But I hate that there is not a veg cooking show. And they could so pull it off. Look at the huge veg audience out there! I mean I loved Cooking Channel's VegEdge show.

So here I stand. A Food Network optimist.

And I will continue to shamelessly tryout for The Next Food Network Star reality show - and who knows, maybe I'll win someday just like my friend and FN host Melissa d'Arabian (Melissa on twitter). Well anyways, at least I have my foot in the door -- of the test kitchen...

Read my review of the Food Network Magazine Cookbook on Babble. I love their table of contents where every single recipe has a photo. And there is a nice chunk of vegan-friendly or veg-modifiable recipes.

Onto my cookbook launch party photos...

There appears to be an extra work station. Mind if I jump in guys?? I have a killer tempeh croutons recipe these FN folks will love!..

ah, the wall o' shows..

post party side note: I was able to grab a glass of bubbly at the party, but not much food. But thank goodness One Lucky Duck has a chelsea location! I stopped by for a few Swan Greens juices, snacks and treats before I left. Thank you OLD and Sarma!.. Tried the lemon bar dessert for the first time. SO good.

Read my review of the Food Network Magazine Cookbook on Babble.

St Patrick s Day recipes are sprouting up all over the place, so here is my vegan edition of a few fun green-themed recipes for our favorite Irish holiday. Here are my Top Ten Green St Patrick's Day Recipes!..

2011 St Patrick's Day Recipes: Vegan Edition

1. Veganized Coconut Shamrock Shake
The only recipe I will ever 'copycat' from McDonald's! This coconut cream minty, hand-whipped shake is dreamy. (pictured above)

2. Spring Green Salad
This unique green salad is beautiful for a spring brunch or party - with unique savory sweet flavors from kiwi, pistachio, avocado, mint and more.

3. Lasagna Verde
Green Lasagna for St Patty's Day? Why not?! Dreamy Lemon Mache Pesto Sauce in each layer.

4. Mint Chocolate-Frosted Vegan Cupcakes
Here's a yummy treat - minty chocolate frosting tops these elegant vanilla cupcakes. Vegan cupcake salute to St Patrick's Day!

5. Green Juice!!
..healthy, festive and oh so cravable. Give "green juice" a try!

6. Mint Cucumber Tea Sandwiches
Green Tea and green tea sandwiches anyone??

7. Spring Green Swirled Cupcakes with Colorful Frosting
Give your holiday a colorful boost of fun with these cheery vegan cupcakes. You can use natural food dyes (as shown above) Or vegan food dyes from India Tree.

8. Beachy Green Pesto Pizza
Try a pesto pizza for your green feast. You an even add some broccoli and vegan cheese if you'd like!

9. ..Just the Cabbage!
Corned Beef and Cabbage is all the rage for St Patty's Day - among the meat eaters - but I like to just grab the cabbage part! My fave cabbage cole slaw recipes:
Zesty Lemon
Purple Cabbage (and fried pickles!)
Seedy Tahini Slaw

10. Green Dips
Try these fave green dips for your St Patrick's Day party. Love them all..
Spinach Dip
Lemony Guacamole
Sunny Asparagus Dip
Green Dream Dip
Green Pepita Almond Dip

Bonus #11 ..I always like a few bonus recipes..
And why not start off your St Patrick's Day with a Minty Cocoa - before the spring weather warms up and you need to make it 'iced'!..

Bonus #12
Green Food Coloring (from veggies!) ..for all your green baking needs..
For cakes, cookies and frosting - try this all-natural way to color your goodies green! Perfect for your green themed St Patrick's Day recipes.

My Sweet Potato Pizza is a twist on a food combo I've been eating (and obsessively craving) for years..

Sweet Potatoes and Pizza.

Versatile indeed.. serve this pizza as a yummy lunch, side dish, movie night appetizer - or add a hearty salad along side and make it the main dinnertime event. Get my recipe and my food confession..

This sweet and savory recipe is a family-pleasing creation. Crunchy roasted pecans, sweet creamy sweet potato mash, sticky sweet caramelized clementine slices, a hint of maple syrup, bold Italian herbs in the crust and a velvety accent of extra virgin olive oil throughout.

Food Confession. Every time I make my own pizza - or order pizza delivery (my NYC pizza faves here) - there is one item I must have at my dinner table. Sweet Potato Mash. I add a hint of maple syrup, garlic powder and olive oil. Then I like to spread my sweet potato mash on top of my pizza as I eat. What? Is that weird? Try it before you mock it pizza puritans! I kid, I kid.. Really, I'm telling you this because I'm quite certain that if you love sweet potatoes, you will love this pizza idea.

So for this recipe, I really just cut out the middle man pizza and added the sweet potato directly to the crust! And you can actually add any topping you can dream up - but this sweet combo won me over.

Do you any food confessions? Or weird food combos? just curious.

Onto the recipe..

(let the kids - if you have any 🙂 - roll out the dough and place the toppings for an extra dinnertime treat!)..

Silly Sweet Potato Pecan Pizza
vegan, makes one pizza

1 ball of pizza dough
1 ½ tablespoon Italian dried herbs
1 tablespoon olive oil
1 teaspoon garlic powder

Sweet Potato Mash
1 large sweet potato
2 tablespoon olive oil
½ teaspoon salt
1 tablespoon maple syrup
squeeze of clemetine juice (about 1 clementine)

3 clementines or tangerines, peeled/de-seeded/sliced into circles
¾ cup cheddar cheese slices (I used vegan Follow Your Heart here - Daiya shreds would be yummy too)
¾ cup chopped roasted/unsalted pecans
1 tablespoon olive oil

Directions:

1. Preheat your oven to 415 degrees.

2. Start with the dough. (kid-friendly stuff here!) Fold the herbs and olive oil into the plain pizza dough. The start to stretch it out into your pizza shape. Lay it on a pizza pan - brush the top layer with olive oil, and sprinkle with garlic powder. Set aside.

3. Mash up your baked sweet potato with the other sweet potato mash ingredients. Spread the sweet potato mash over the pizza dough just as you would marinara sauce.

4. Prep your clementines and cheese slices. Sprinkle a thin layer of pecans over top the sweet potato and then add the clementine rounds and cheese. An extra drizzle of olive oil or maple syrup is optional.

5. Bake the pizza for 20 minutes or until the edges begin to brown. Cool for a few minutes. Slice. Serve. Smile and say "I love sweet potatoes!"

Bright idea: spring forward with a healthy breakfast habit! (like this pumpkin seed-soy-blueberry oatmeal)..

The sun is up (your cell says 8am, but it feels like 7am), the alarm has been snoozed too many times and finally you crawl out of bed. Do you streamline your morning to get you in your office chair or off to work as fast as can be? Or do you say "my day can't start before I've had my healthy breakfast."

A few reasons why breakfast is so important and my re-cap and PHOTOS from my fancy-fun weekend brunch at Pure Food and Wine...

Put the "break" back in breakfast. As in, you deserve an AM break to fuel up!..

New AM Habit: spring forward with breakfast each and every day. A smoothie, tofu scramble, a quickie almond-butter banana toast with soy chai or coffee. I mean really, breakfast is one of those times when you probably have to force yourself to take a break and eat. But trust me, you'll be better off for it. Your entire day may be more productive if you take a quick break to fuel yourself. Be a breakfast PRO - as in Pro-ductive.

Healthy Breakfast Recipes here

Brunch at Pure Food and Wine. Hope you all had a lovely weekend! For me, it was one of the first sunny, cheery spring-is-coming weekends here in NYC. And to celebrate, I went out to Pure Food and Wine's brunch on Sunday afternoon. Though it still felt like Sunday morning from the time change. It was delicious. I had the Spinach Florentine - crimini shrooms, a vegan raw hollandaise sauce, spinach, citrus and more. It was one of my new PFW faves. Amazing. The quiche and crepes my dining pals ordered were also fab. Then for dessert, my bff and I split a Mint Sundae. WOW. Best sundae ever. Really and truly. No guilt attached to this baby..

So don't forget to fuel up with breakfast! Or brunch.

Here are a few tips why...

Reasons to Join the “Breakfast Club” aka, those who eat breakfast habitually..

side note: last spring I attended the Dole Health and Wellness Blogger Summit - and one of the most important lectures at the event was all about the importance of breakfast. Many of these quips are pulled from what I learned from the Dole breakfast nutrition demo.

1) High Fiber.
Many healthy breakfast foods are high in fiber and will satisfy your hungry tummy well into the lunchtime hour. Foods like whole grains, fruit and even veggies. Sometimes I adore veggies for breakfast!

2) You will Eat More Fruit.
Fruit is so easy to pair with a healthy breakfast. Try a giant mixed fruit salad filled with seasonal delights. Fruit is fiber, potassium and antioxidant rich. The most antioxidant-dense fruits are usually berries like blueberries and blackberries. You are much less likely to add fruit to your lunch and dinner. So in the morning: fill up on fruit!

3) Metabolism Kickstart! Energy-burning power!
Breakfast perks up your metabolic rate and establishes your “point of satiation for the day”.

4) *Eat Less* Everyday!
Studies show that people who eat breakfast eat 25% less calories during the rest of the day than those who skip breakfast (this statistic from the Dole Summit lecture). Choose filling, hydrating options like oatmeal, smoothies and more.

5) Be Smart. Brain Power for Kids and Adults!
Breakfast has been shown to help improve cognitive ability – which is important for kids and school. Make sure your kids are a member of the Breakfast Club!

Vegan Healthy Breakfast Recipes here

Happy Spring Forward Day! And what better way to burst into springtime (spring starts next weekend, March 20th) than with a farmer's market inspired Spring Forward Salad with lush spring greens like spicy arugula, velvety edible flowers, juicy blood oranges and organic carrot dimes. Drizzled over top is my homemade "bottled copycat" recipe for Poppyseed Dressing...

dressing...

blood orange (the only salad ingredient not from the Greenmarket)..

Poppyseed Dressing. I love making my own dressing, but I'll admit I've also fallen in love with a few bottled brands over the years. For a while I was obsessed with Annie's Goddess Dressing. Then I fell in love with Zesty French dressing. Then there was my love of all things 'Balsamic Vinegar/Oil' and then tahini dressing. Then I moved on to Brianna's Poppy Seed Dressing. Sweet, light, creamy. So why not make it myself!..

Farmer's Market Salad with fleurs. This entire lovely spring salad is created from goodies picked up at the Union Square Greenmarket here in NYC. It's amazing the difference in taste and texture between even the best store bought salad brands and farm fresh greens. These greens were so good I literally could eat then like chips - by the green handful. I also picked up these spicy/flavorful edible flowers at the market. Edible flowers on salads are like the 'cherry on top' of ice cream sundaes.

a perfect lunch!.. (added spelt bread with sun dried tomato hummus)..

A few popular edible flowers varieties..
Squash Blossom – Sweet, tender. Perfect for stuffing and frying. Filled with your favorite cheese or bean spread. Very seasonal and regional.
Rose – usually used as rose extract, but some varieties of rose are edible. Sweet, bold, strong aroma. Lovely in desserts.
Pansy – Popular edible flower for salads and spring soups. Mild to spicy in flavor. Tender and delicate to bite.
Honeysuckle – you may have sucked on sweet, honey-smelling honeysuckle flowers as a kid. I know I did! But you may not want to eat these flowers. Honeysuckle berries are not edible.
Dandelion – buttery, nice seasoned and boiled.
Chamomile – classiclly known for brewing a lovely calming tea. Try this Calm Chamomile smoothie!
Saffron - known and loved as “the most expensive” spice on the planet. Saffron is the stigmas of the crocus sativa flower.
*Always make sure your are buying truly edible flowers from a trusted vendor. Only experienced gardeners should pick and chew from their own garden.
Learn more about edible flowers.

Spring Salad
organic Greenmarket greens (mixed blend)
edible flowers
1 blood orange, peeled/sliced into rounds
1 small carrot, sliced into dimes

Vegan Poppseed Dressing
makes about 1 cup (so you will have leftovers)

2 tablespoon Vegan mayo (aka, Vegenaise)
2 teaspoon spicy Dijon mustard
1 ½ tablespoon olive oil
2 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 tablespoon agave or maple syrup
1 teaspoon shallots, finely chopped
1 tablespoon poppy seeds
½ teaspoon garlic powder
dash pepper

Directions for dressing:

Wisk all ingredients very well - I used a mini foaming wand to blend well. A small beater would also do the trick.

Modify! if you'd like..

For a creamier dressing: add more vegan mayo or reduce the vinegar a tad
For a sweeter dressing: add more agave or maple
For a lighter dressing: remove the excess olive oil and add more lemon juice as needed to achieve desired consistency

My Spring Forward Smoothie will spring you into a state of frosty, dreamy, sunny day bliss. Bright peaches, sweet strawberries, silky soy and creamy frozen bananas give this smoothie it's own healthy glow.

Spring is coming. I promise it is. This weekend is daylight savings time. Then St.Patty's Day. Then voila! .. spring. I can't wait to sprawl on my back on a soft field of grass and stare up at a blue canvas sky speckled with white puffy clouds. Sweet song birds tweeting from the nearby trees. Sunglasses on. Shoes off. And at my fingertips, this pink frosty sip..

Secret Ingredient: Frozen Bananas. I don't really know why stores don't sell frozen bananas. I spot them once in a while, but very rarely and they are usually in a berry/banana mix. I mean really, frozen bananas are such a genius ingredient to add to smoothies. They are like natures dairy-free ice cream. When blended they add body, texture and supreme sweet-creaminess to a smoothie or shake recipe.

..so I always freeze my own bananas. Organic. Really ripe. I slice them thin and toss them in freezer bags to grab whenever I please.

My other fave frozen banana shake recipe: Banana/Almond Butter.

Spring Forward Smoothie
vegan, serves 2

1 cup frozen bananas (freeze as thin rounds)
1 ¼ cups soy milk
½ cup vanilla soy yogurt
¾ cup organic frozen strawberries
½ cup frozen peaches
1 teaspoon apple cider vinegar
1 tablespoon maple syrup (optional)
½ cup ice (coconut water ice cubes are my fave)

Blend. Pour. Serve.

More Smoothie/Drink Vegan Recipes.

And grab my smoothie Apps for iPhone or Droid (I'll be updating later this year with plenty more recipes to add.

This morning I was feeling inspired to make a Fat Tuesday Salad - and make it skinny. I whipped up "Big Easy" Fried Pickles and Red Slaw. The flavors: fantastically zingy. So yes, you can eat this on Fat Tuesday and still manage to have a skinny Wednesday...

I posted the recipe over at Babble's Family Kitchen. I wanted to show a mainstream audience of moms and dads that vegan salads (and foods in general) can be delicious, fun and even a little "fried!"

The pickles are egg-free and the slaw is dairy free. Thank you Vegenaise...

Get the recipe and peruse more salad pics: "Big Easy" Fried pickles and Red Slaw Recipe

This morning I stumbled upon Frank Bruni's New York Times article on David Murdock,"The Billionaire Who Is Planning His 125th Birthday" - it is a fascinating and inspiring piece.

Bruni writes, "There are health nuts, and then there is Murdock: health paragon, patron and proselytizer"

Mr. Murdock is my kind of guy. Anyone who pushes the restaurant butter dish towards the server and says, "take the death off the table" deserves the spotlight on my blog. Here are my favorite quotes and lessons from the NYT article on Murdock..

About the Man. Murdock is a man I had been somewhat familiar with as being "one of the richest men in the world" - Forbes ranks him as the 374th-richest, with a net worth of 2.5 billion dollars. Murdock is 87. And as spry as can be, according to Bruni. He has a sharp tongue and an even sharper mind when it comes to wellness and healthy eating.

Murdock is the chairman of Dole Foods (how I really came to know of him) and another fun fact - he basically owns the Hawaiian island of Lanai. On a sadder note, the NYT article made me realize how much tragedy this man has experienced in his life. His soul mate wife died of untreatable, late-stage Ovarian Cancer. And two of his three sons have died way too young, from tragic accidents (pool drowning and a car crash).

When I attended the Dole Nutrition and Wellness Food Blogger Summit last year (photos in this post are from that trip), I learned much about the health, wellness, longevity and nutrition aspects of Murdock's life. And the NYT article expanded greatly upon this.

Veganish. He's not vegan, but more vegan-ish. From what I can tell he consumes as much produce as he can fill his belly with, in the form of sugar-free/salt-free smoothies, soups and salads. He has sworn off dairy, alcohol, red meat and poultry entirely - but still eats egg whites and seafood. Besides the eggs and seafood, I feel like I am this man's nutrition soul mate. Smoothie guzzling at age 87? Love it.

Here are my favorite outtakes from Frank Bruni's NYT article. And a few lessons I took away from each of Murdock's quotes.

" “I never have anything go wrong,” he said later. “Never have a backache. Never have a headache. Never have anything else.” This would make him a lucky man no matter his age. Because he is 87, it makes him an unusually robust specimen, which is what he must be if he is to defy the odds (and maybe even the gods) and live as long as he intends to. He wants to reach 125, and sees no reason he can’t.. "

Lesson: You control your lifestyle health - and that includes nutrition and fitness. Longevity is different for everyone (genes and surroundings do matter) but when it comes to lifestyle, healthy habits are yours to grasp with a stern fist.

"he crams as many as 20 (fruits and veggies), including pulverized banana peels and the ground-up rinds of oranges, into the smoothies he drinks two to three times a day, to keep his body brimming with fiber and vitamins."

Lesson: Drink more smoothies. Eat more produce. Feel good. (..I could've told you that!)

"His energy, more than his appearance, makes him seem younger than he is. At his lodge he leapt from his chair every 20 minutes to grab unwieldy four-foot-long logs and hurl them into a stone fireplace two stories tall. The gesture was not only irresistible metaphor — he didn’t want the flame to die — but also showy proof of his strength."

Lesson: Never let your fire and passions in life burn out. Find and feed your zest for life.

"He doesn’t count calories or believe in extreme caloric restriction as a way to extend life. But he does believe that excess weight is a sure way to abbreviate it, and reprimands friends, acquaintances and even strangers who are heavy."

Lesson: Don't keep quiet with your passion for health. Inspire others to find and meet their own wellness goals. Speak out.

"In restaurants Murdock will push the butter dish toward the server and say, “Take the death off the table.” He will ask employees or friends who are putting sugar in coffee or milk in tea why they want to kill themselves and will upbraid people leaving healthful food unfinished about the vitamins they’re squandering."

Lesson: Don't be ashamed of your health point of view. It's OK to rebel from "societal norms" of how to eat. Butter at the table for bread doesn't have to be a constant!

"At Dole’s headquarters in Westlake Village, Calif., just a 15-minute drive from the ranch, employees eat in a subsidized cafeteria where salad is plentiful and chicken nuggets unthinkable, and they have free access to a company gym where personal training, also subsidized, is $30 an hour. The exhortation to eat right is so pervasive that if you call Dole and are put on hold, you don’t hear Muzak but, instead, sunny dietary bromides and nutrition news bulletins."

Lesson: The Dole Institute is seeking to verify what we already suspect is true: eat more fruits and veggies, and wellness finds you and keeps you longer. The sunrise over the institute in Cali..

A meal from the Institute's employee cafeteria..

(more photos from the institute below)

"Murdock says that he wants to slay such killers as diabetes, heart disease and, of course, cancer, and the scientists around him say that in some epically optimistic corner of his mind, he quite possibly believes he can."

Lesson: oh the power and influence that positive thinking can have on your goals.

"..Sure, the rinds and peels — which he explains by saying that the parts of fruits most directly sun-kissed are bound to harbor the most energy — may be a little strange. But they’re not dangerous-strange, and a plant-based diet that’s low in animal fat while still allowing for protein sources beyond legumes has emerged as the consensus recommendation of most medical professionals. Murdock never neglects protein: the breakfast he ate just hours before our lunch included not only a smoothie and 10-grain cereal in almond milk..."

Lesson: Lean towards a plant-based diet. Or better, go vegan.

"“You want to know what I like and what makes me happy?” he said as we stood on the bridge. “Just having these fish makes me happy. Every one is alive because of me.” He pointed out that some were ordinary and some magnificent — just like people, he said — and told me that after a female releases her eggs, she tries to ward off lesser males, so stronger ones fertilize them. “It’s the survival of the fittest in all aspects of the world.” "

Lesson: Animals and humans have a connection that cannot always be explained, but should never be taken for granted.

Want to learn more? Read the entire article at the NYT. So inspiring. I hope I'm throwing back smoothies and juices 3 times a day when I'm 87 🙂 I toast to Mr. Murdock with a tall smoothie glass! Cheers to you wellness-mogul, may you reach 125 or close to it. Read the entire article at the New York Times.

And don't miss my inside look at Murdock's Westlake village, CA Dole Wellness Institute here.

A few more photos from my Dole Institute trip..

Gena (of ChoosingRaw.com) and I, lunching at Dole..

A few of Murdock's Dole nutrition/wellness/science experts..

Here are my 15 Food Photography Tips for Bloggers. Since many of you have requested a food photography post, I'm excited to finally say "here it is!"..

Tips! Drawing from my self-taught experience as a photographer - I have solidified a few food photography tips that I think will help bloggers improve their food photography skills - and increase their chances of getting approved by the awesome food photo blogging sites like FoodGawker and Tastespotting. This post is jam-packed with info: Check out my 15 tips!..

Since starting the site FindingVegan.com last summer I have been exposed to so many talented food blogger photos - thousands upon thousands submitted to the site. Since July I have curated and posted over 2400 submitted photos all linking to delicious vegan recipes or articles. It's been eye-opening to see such a wide variety of submissions (both approved and unapproved). Some fantastic food blogger already have galleries on FV, including Meet The Shannons, Namely Marly, VeggieNumNum, NatureInsider, BittersweetBlog, CestLaVegan, ManifestVegan and many more. Be sure to swing by and check it out: FindingVegan

Now onto my 15 Food Photo Tips! But first a quick intro and "warning"..

Warning! Dear artists, read my tips with an open mind. As an artist myself I am incredibly passionate about not having too many rules when it comes to critiquing any sort of art - paintings, photography, music, writing and more. I'm with you. There is really no right or wrong way of producing art.

I worked in an art gallery here in NYC for a while and saw paintings of "gorgeous blobs of paint" on a canvas (they were literally blobs of paint) sell for thousands of dollars. So believe me, I certainly know that art is in the eye of the beholder.

So my number one tip to you is to take these tips with a grain of salt and if you are critiqued or rejected by food photography sites, don't take it personally. As with anything, the editor or curator of a visual project will be looking for something specific. Something that fits the mold and something that speaks to them. Hopefully, these tips will help you get to that happy place of food photography "yes!"

Now before you proceed you'll want to make sure you have three things:
* a good camera
* lovely lighting
* beautiful food to photograph.

Your Camera: Your camera is really your best friend through all this. It doesn't matter how beautiful your food is if your camera stinks. A low-lit, cell phone snapshot of a gorgeous Pure Food and Wine restaurant plate will probably not do the food's beauty justice (at least not enough to be accepted by photo sites).

And no, you don't need a $2k Canon with a macro lens and studio lighting to get a fab shot. A nice SLR or DSLR (digital single-lens reflex) camera will get you started. Heck, you may be able to swing successful shots with a point and shoot. But SLR's are just so much more fun. My first SLR was a Canon EOS Xsi - loved it. In the past year I upgraded to a Canon D7 and I shoot mostly with a 100mm Macro lens.

Ten Food Photography Tips for Bloggers

1. Viewpoint: be weary of "flying bird" shots.
What in the world is a "flying bird" shot, you ask? Well it is any shot that is overhead and directly (or nearly directly) pointing down at the food in a "birds eye view" sort of way. Don't do this. The correct general rule is that you want to capture an angle that makes the viewer think they are about to dive into your yummy creation. And most humans don't fly over their food - they look directly at it. Straight on.

Note: sometimes "flying bird" shots can be awesome. But you really have to know when to use them and how to capture the shot. Like if you hover over the table and capture a colorful place setting, some rustic ingredients along side your serving bowl and a shiny spoon. Remember: make me want to dive into your photo (not fly over it).

2. Capture a Scene.
This bounces off of tip number one. Capture a scene for your food. Food is real. Food is relatable. Use this to your advantage and put the viewer in the shot. Give the food context. Like a movie set for an actor. Don't be afraid to show more than just the food in your shot. Instead of a simple slice of pizza on the plate, try to capture the whole pizza, maybe a place setting and some background props like tomatoes. Pretend you are directing a movie and instead of "photographing the food" you are preparing for "the pizza scene". Create a scene.

3. Props: Go for the background glow.
Now you don't always need props. Sometimes food is gorgeous shot in a minimalist form. And you really do want to capture a variety of angles, plating arrangements and settings. Now for "the scene" shot mentioned in tip #2, you may want to include some "props".

Props may be ingredients, utensils, napkins, glassware, excess plates/dishes, flowers, cooking tools and more. The fabulous things about props are that they don't always have to be in focus - so really the most important factors for choosing them are: 1)color 2) shape 3) lighting effects (..sometimes a nice translucent glass can add a colored glow effect). So if you are doing a pizza photo shoot and want the effect of red blur in the background, you can certainly use tomatoes - but with the right aperture - you may not even need tomatoes - just something red - you can even use your cats red ball cat toy! Get creative with background blur, "glow" effects. They can really make your main focal point (aka your food) pop!

4. Bust those Beige Blues. Color is your friend.
To increase your odds of getting approved on photo submission sites, go with color! I was shocked by how many submissions I received that were "beige" in color. A screen full of beige photos is terribly unappealing - even if they are the most gorgeous shots ever! Sometimes I'll scroll through submissions and seek out a brightly colored photo (even if the quality is slightly lower) just to get a pop of color amidst a stream of beige pics. Just think of all the yummy "beige" foods: bread, grains in general, muffins, cereal, pasta noodles, nuts, cakes and more.

The ironic part is that not only are "colorful" foods good for photography - but they are healthier too. "Eat the rainbow" can easily be "photograph the rainbow" .. And even if you are photographing a beige food like a slice of homemade grain bread - you can still add a pop of color via your plating props or garnish. A turquoise plate, a light pink napkin, a purple flower in the background, a blob of jam - whatever. If you are photographing a beige food - add a splash of color somewhere in the shot.

But don't go overboard on plate colors. White always works and white plates and dishes are my personal preference to photograph food. I like to add splashes of color elsewhere, like in the linens, food, garnish and props.

5. Embrace Shapes.
Shapes are very useful when setting up your scene. Oddly shaped food items or a random splattering of ingredients can sometimes lead to disaster. While a simple "shape" can help guide your shot. Lets say you are plating pasta. Throwing the pasta on a plate in a random way will create a "splattered' effect. Find a way to create a shape either with the pasta or by placing the pasta in a shape-making bowl. This also goes for items like baked goods. A nice triangle shaped pie is better than snapping it at an odd shapeless angle. Don't get too hung up on exact shapes, but definitely stay away from the "splatter" effect. Messy is rarely a good look for food photography.

6. Pull Back for a Brilliant Shot.
If you do a quick browse of the photos that get accepted to food photo sites you will notice one thing - about 70% of the time the shots are perfectly cropped and "pulled back". This phrase of "pulling back" is one of the most important tips I can give you. A newbie photographer will have the impulse to "move in" on their subject. Get that beautiful crumbly crust of a muffin as close as can be. But really, the most beautiful shots are when you can "pull back" from your subject and make the intended focal point "pop" as opposed to "fill the shot". It's a simple phrase to remember when shooting: "pull back".

7. Lighting. Be a light-chaser.
Lighting is one of the three key points in food photography. It's huge! Lighting can make or break a shot. It's even more important than the food. Yes, I'll say it again: Lighting is More Important than the Food. It's true.

And the second point about lighting I will make is that "every studio is different". Very key. The 4pm lighting in your kitchen may be better than the 11am lighting in your dining room. Or maybe that small window in your bedroom gets amazing light around 1pm. Skylight in your bathroom? Go for it! OK, maybe not. But the key is to find your sweet spots for lighting. Also realize that the weather can play a big role too. Glare-filled sunny days can ruin your shoot. But a nice cloudy, bright day may be your ideal lighting setting. The one thing to remember about working with natural (rather than studio) lighting is that you control very little. You are merely a light chaser, and when you capture the perfect light take advantage of it.

Lastly, try experimenting with back lit photos - or even side-back lit. Back lit food can be very glowing and warm.

8. Getting technical: Camera Settings.
I'm not going to get too technical in this post because your camera quality will have a lot to do with how you run your settings - so really, every camera is different. A few photo settings may look like this:

ISO speed 400 | Aperture ƒ/2.8

In general, I work on auto ISO and constantly change my aperture. But obviously - more light (slower ISO) is usually a good thing. For the "f" aperture I like low settings to get that background blur effect. The lower your "f" setting the more intense the blur will be from focal point to background.

Learn by doing. Shoot a lot, play around with your camera. I don't want to get further into settings since I believe the best way to learn about your camera is to read the manual from front to back (I did on a long train ride once) and then really play around with every possible setting. And if you can get a mentor to give you an in-person photo lesson take it!

9. Be Clear. Reduce Focal Point Blur.
Your focal point is the thing you want your viewer to look at - what their eyes will be drawn to. It may be a whole muffin, or it may be a single dreamy blueberry on the muffin. You do not want a blurry focal point. While it is fun to capture a blur -> sharp transition in your entire photo (blurry background, crisp focal point), a blurry focal point can ruin your entire shot.

To reduce focal point blur: 1) work with a tripod to reduce 'shaky' shots. I don't always use a tripod. I used to use it religiously, and I do think it helps new photographers. But if you can be a steady shooter in good lighting, it is your call. 2) Lighting. For the best photos, make sure your lighting is perfect. Too much or too little light will tarnish your shot. You want a warm glow that highlights the food from the front and back. 99% of the time, I use natural lighting. So no 1am photo shoots for me. 3) Settings. Your camera settings will also impact the blur of your photos - see tip #8 above. So while the yummiest of food photos usually do have a blur effect (an intense background blur can really make your focal point pop) - you do not want a blurry focal point.

10. Lighting Trick: Whitewash it.
When using natural lighting you want to make sure to wash it in white. What this means is you don't know what color filters could be hiding in your "in-home studio". The yellow curtains, dirty glass windows, a blue-painted wall reflecting onto your food and more. In a perfect "studio" setting everything would be white. Crisp, bright, clear.

But obviously your "studio" probably isn't perfect (I know mine isn't!), so one trick I use is to have removable/adjustable long white-translucent curtains on my windows. So all the natural light that is coming in is white-washed/white-filtered. I was shooting with beige-yellow curtains for a few weeks and realized that all my photos had an annoying 'gold' tint to them. Changing the curtains fixed my issue.

11. Plate Cropping Crimes.
Simple tip. Don't crop the plate in a choppy way. You will be best off if you can get the whole dish or elegantly half-crop one side of the dish. Try to avoid the dreaded triangle corner look.

12. Embrace Randomness. And "The Rule of Thirds".
There are a few theories on how to set up a shot and where to place your focal point or points of interest when framing a shot. The "Rule of Thirds" is a popular photo 101 technique. Basically, the lesson is that a direct face-on, centered shot is not always the most interesting or pleasing to the eye. You want your photo to have movement and flow. Here is a good tutorial on the rule of thirds.

13. Rejection Red Flag: Hands and Bite Marks.
There are a few red flags when accepting a photo on a photo site. Hands and sloppy "obvious bites" are two of them. I remember I actually felt a little offended the first time my photo was rejected because it had my hands in the shot. Ha, I'm over it.

I've realized that in general, hands do not work well in food photos simply because then it personalizes the food. It makes the food someone else's rather than your own. Someone else holding your sandwich does not make it as appealing as laying the sandwich on a plate (just for you).

The only time hands are great is for process photos. I love to see hands making the food. Chopping, rolling dough, stirring.. But that's just me. As for bite marks. Just don't do it. Yes it is possible to give food a yummy look after being bitten, opened or sliced - but really, who wants to eat food with a bite out of it? Hands and bites - use with care!

14. Too Dark. Too Many Shadows.
This is just a general reminder about brightness. Photos that are too dark will get rejected. Make sure you have good lighting that captures the color, texture and tone of the food. And make sure the lighting is generally free of shadows. Too many shadows can distort your food. ..You know how shadows can distort your face in photos - bring out all the little imperfections and lines and kill your face photo? Well the same is true for food.

15. Reasons for Rejection: frustrated? You're not alone.
It's never fun to get rejected. But it happens to everyone. Like I said, don't take it personally - and it doesn't mean your photo is 'bad' - it's just not what the editor is looking for. If you've submitted to FoodGawker or Tastespotting, you probably know that there are several standard reasons for rejection. My 'favorites' are poor composition and low lighting/exposure issues.

Rehected? Frowny face. But really, these critiques are worthy of judgement for a photo site. To work on your composition, use the "pull back" method I referred to in tip #6. To work on the lighting issues you'll really have to play around with your camera and pray to the "lighting Gods". And never give up! Your photos will improve as you gain more experience.

Good luck!

These Sweet Potato Glow Spirals are a yummy way to get the dreamy sweet potatoes you crave. The goods: tender garlic-infused bites of sweet potato deliciousness.

Spicy meets sweet in this glowing spiral wrap. Creamy garlic hummus, harissa and roasted red peppers. Rich in antioxidants like vitamin A, fiber, healthy fats and flavor! Get my vegan recipe..

Many of you know that sweet potatoes are one of my all time favorite foods. I adore them. Mashed, roasted, baked, boiled, fried or blended into a perfect vegan Mac N Cheese recipe - I can't get enough of my favorite root veggie.

I had so much fun making my Easy Hummus Wrap Spirals last week that I decided to craft a new recipe featuring sweet potatoes. So instead of 'hummus' inside the wrap, I am adding a creamy, savory hummus/sweet potato mash featuring harissa, garlic, roasted pepper and maple flavors. Perfect for a vitamin-A packed (lunchbox-perfect) lunch.

Sweet Potato Glow Spirals
vegan, serves 2 - makes 12 spiral bites (plus extra mash filling)

2 lavash wraps (rectangle flatbread)
2 teaspoon olive oil (brush over lavash wraps)
⅓ cup shredded carrots
⅓ cup roasted red bell peppers, thinly sliced

Mash:
1 medium sweet potato, roasted and peeled
2 tablespoon sweet onion, diced
1 tablespoon olive oil
½ cup garlic hummus
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 teaspoon harissa (or sub with red pepper flakes or dash of cayenne)
salt to taste
dash of fresh ground black pepper

Directions:

1. Roast your sweet potato in the oven until sticky and caramelized. Also in the oven, warm your lavash wrap. I brush one side with olive oil and wrap in a piece of foil. Heat for about 3 minutes - or until soft and pliable enough to roll. Set warm wrap aside.

2. Peel sweet potato. Add to small bowl and combine with "mash ingredients" - mash until a creamy mixture is reached. Taste and add more 'heat' as desired. Use either harissa, cayenne, hot sauce or red pepper flakes. I prefer the smoky flavor or harissa.

3. Slice your red pepper and shred or julienne chop your carrots.

4. Spread 1.2 cup of mash over your warmed lavash wrap. Add your red peppers and carrots.

5. Roll your lavash wrap. Slice and serve!

Here is my Academy Awards Nominee-Inspired Menu. Black Swan Cupcakes, The Social Network Spicy Appletini and more. Find out which recipes I pair with my favorite nominated flicks..

I adore the Academy Awards! I am a huge fan of film. Movies not only entertain us, but transform the way we see the world and interact in it. It's just a movie. But it's so much more. You could actually say the same thing about food! It's just food. But it's so much more.

So in tribute to my favorite nominees this year, I give you a few recipe selections - and a dash of my film commentary..

Academy Awards Nominee-Inspired Menu

*pick and choose from the movie-inspired recipes below to add some fun to your Oscar viewing party!*

Beverage: "The Social Network" Spicy Appletini
Appetizer: "Inception" Avo-Beet-Pea Shoot Salad
Entree: "True Grit" Spicy Vegan Chili paired with Buttery-Maple Cornbread
Entree: "The Kids Are All Right" Broccoli Cheese Pizza
Soup: "Rabbit Hole" Carrot Ginger Soup
Side: "Fighter" Savory Roasted Crispy Taters
Fun Snack: "Toy Story 3" Sticky Sweet Popcorn Balls
Dessert: "Black Swan" Cupcakes
Post-Meal Hot Bevie: "Winter's Bone" Minty Creme Cocoa

1. Black Swan, Best Picture Nominee
The Recipe: Black and White Black Swan Cupcakes
Thoughts: I adored this ballerina-gone-bad, edgy, artistic flick. My prediction is that Natalie has the "best actress" category in the bag. Natalie probably didn’t gobble up cupcakes while she was training for her role. Tights, tutus and toe shoes don’t always mix with butter-cream frosting. But now that Natalie is a glowing, pregnant, mom-to-be, I’m sure she wouldn’t mind grabbing a few of these frosted delights – she deserves it!

2. The Social Network, Best Picture Nominee
The Recipe: Spicy Appletini
Thoughts: I loved this movie because it is so timely. My favorite lines: "Mark, you're not an asshole. You just try so hard to be." and "Mark, dating you is like dating a Stairmaster." I hope The Social Network wins best picture. And in the movie, there is a memorable scene where it's "Apple-tinis all around" - thus my inspired bevie.

3. The Fighter, Best Picture Nominee
The Recipe: Game-On Savory Roasted Taters
Thoughts: I've never actually been to a fight. But I imagine that at fights, they serve fried, crispy, finger foods. French fries, onion rings and such. Well here's my version of those eats. These savory crispy oven-roasted potatoes are full of spicy/savory/bold/fight-worthy flavor.

4. True Grit, Best Picture Nominee
The Recipe: Vegan Chili paired with Buttery Maple Corn Bread
Thoughts: Though I haven't seen True Grit yet I can only imagine the cowboy-influenced western fare they dine on in the movie. And hearty slow-cooked beans get my vote here. This spicy, chunky vegan chili is perfectly gritty fare.

5. Inception, Best Picture Nominee
The Recipe: Avocado Beet Pea Shoot Salad
Thoughts: Inception was a fun movie. Definitely a little dizzying with the special effects - but I love anything with Leo. This salad is a little "3D" inspired itself with its jutting green avocado and beet edges, laced with whimsical pea shoots.

6. Toy Story 3, Best Picture Nominee
The Recipe: Sticky Sweet Popcorn Balls
Thoughts: If you are watching a movie - there must be popcorn. And instead of a giant tub of popcorn, for your Oscar party lets make these sticky sweet popcorn balls. Dainty and delicious. You can nibble a popcorn ball in even the sparkliest of Oscar dresses. This recipe is very kid-friendly - thus why I paired it with Toy Story 3. And btw, who knew animation could be so tragic (yet lovely and hilarious)? I was a mess when watching this flick. Waterworks. Fabulous movie.

7. Winter's Bone, Best Picture Nominee
The Recipe: Minty Creme Cocoa
Thoughts: Have yet to see this film. But the title just sounds so chilling that an icy Peppermint Hot Cocoa mug seems like the perfect pairing.

8. Rabbit Hole, Best Actress Nominee
The Recipe: Spicy Ginger Carrot Soup
Thoughts: Rabbits, carrots. ..Perfect. This twisted tragic tale deserves a warm, cozy, carrot, bunny-inspired soup.

9. The King's Speech, Best Picture Nominee
The Recipe: Sea Salt & Cracked Pepper Biscuits
Thoughts: Crumpets, digestives, scones, biscuits. These remind me of jolly old England. Thus why I added these tasty biscuits to my menu. Soft and tender with a hint of peppery spice. And I'm still on the fence about seeing The King's Speech. Anyone want to convince me??

10. The Kids Are All Right, Best Picture Nominee
The Recipe: Cheesy Broccoli Pizza
Thoughts: Pizza is a perfect entree for your Oscar viewing party. But why not choose a kid-friendly pizza like this easy broccoli-cheese combo.

11. 127 Hours, Best Picture Nominee
The Recipe: Cheesy Spinach Dip
Thoughts: I want to see 127 Hours. But my movie-watching companion (aka my husband) won't see for it. It's the whole arm-chopping-off thing that terrifies him. I can't imagine why!.. So yes, hiking reminds me of healthy foods like spinach. So here is a lovely cheesy vegan spinach dip to add to your menu.

..or try my Red Carpet Ready Red Hot Bruschetta!!

Happy Oscar Night!! Which film are you rooting for??..

I've searched all over downtown NYC and to me, the "Vegan Angelique" from Cafe Angelique in NoHo is one of the best vegan lunch sandwiches to be found. I simply had to share this sandwich inspiration with you guys. See what's in it and how you can try and replicate it in your own kitchen!..

I skipped over to Cafe Angelique today. Not even the windy rain could get between me and my vegan sandwich craving.

I've tried and tasted a wide variety of lunchtime sandwiches here in NYC. A few faves include the Hummus Sandwich from Murrays, the Smokycado wrap from Blossom du Jour, the Cauliflower Chickpea wrap from *Snice, the Mushroom Health Sandwich from Aroma, the Black Bean Hummus Tartine from Le Pain Quotidien, the "Vegan Sandwich" from Think Coffee, the vegan BLT from Teany, my fave vegan dosa food cart guy and I could go on and on. But hands down, my favorite vegan lunch sandwich (well, for today anyways) is the "Vegan Angelique".

It's like a giant salad stuffed into a sandwich.

I love it because it is stuffed with good stuff! Avocado, sprouts, a huge handful of baby greens, tomato, olive tapenade, olive-oil fried/breaded eggplant, zucchini and a hint of basil pesto spread. (And yes, I've asked several times to make sure the pesto is vegan. They always say yes.) All the ingredients are piled between two soft slices of Seven Grain Bread. They always make my sandwich fresh and lightly toast it for me. Yum!

I always get my sandwich at the NoHo location. So I can't vouch for the sandwich from the other locations.

Make it! You can easily make this sandwich at home. Start off with good, fresh 7-grain sandwich bread. Add whatever veggies you'd like then those two secret ingredients seem to be the olive tapenade and the pesto spread. Also, that thinly sliced and sauteed breaded eggplant and zucchini.

Try making it with my vegan Cheesy Walnut Pesto Spread.
Or my Lemon-y Pesto Spread.
Or my Spicy Rockstar Pesto recipe.

This vegan sandwich just rocks.

It's a lemon-lovers party as I dot deliciously creamy Vegan Lemon Curd on lovely Lemon Poppyseed Muffins.

Every time I wander into a gourmet store and see a tiny sweet jar of Lemon Curd, I grab it and read the ingredients label hoping that by some miracle, someone will have invented vegan Lemon Curd to be sold in stores. But alas, the butter and egg-filled delicate lemon-y spread is never, ever vegan. Until now! And if I would've known how easy vegan lemon curd could be, I would've made it a long time ago and saved myself the longing.

Oh, and I've paired this spread with a delightful batch of Lemon Poppyseed Muffins!..

Lemon Curd Goes Vegan..

lemon poppyseed muffins..

Lemon Extract recipe note: you'll notice that each of my recipes calls for an optional dash of lemon extract. This adds an extra boost of lemony flavor - but is totally optional. I like it in the muffins, but for the curd it is very optional.

Vegan Lemon Curd Spread
makes 1 ¼ cups

½ cup soy milk, plain
¼ cup water
1 tablespoon corn starch (updated amount)
6 tablespoon sugar
6 tablespoon fresh lemon juice
1 teaspoon lemon zest
5 tablespoon vegan buttery spread
pinch of salt
optional: ⅛ teaspoon lemon extract

Directions:

1. In a soup pan, dissolve the corn starch in the cold soy milk and water.

2. Turn heat to medium-high and continuously stir the mixture. Add in the buttery spread, lemon juice and sugar and continue to stir until mixture starts to bubble and thicken.

3. Reduce heat to low and beat with a hand-held beater for about 90 seconds.

4. Transfer mixture to serving dish and refrigerate until chilled.

5. Store in fridge and eat in 2-3 days.

Serving Suggestions: Spread over muffins, pancakes, waffles, dollop onto oatmeal or wheat porridge. Spread over toast or fill freshly baked vanilla cupcakes.

Lemon Ginger Poppyseed Muffins
vegan, makes 12 muffins

1 ½ cups white flour
¾ cups whole wheat flour
½ cup poppy seeds
⅓ cup vegan buttery spread OR canola oil + ¼ teaspoon salt
2 teaspoon baking powder
½ cup lemon juice
1 teaspoon lemon zest
2 teaspoon ginger powder
½ cup plain soy milk
½ cup applesauce
⅔ cup sugar + some for sprinkling on top
¼-1/2 teaspoon lemon extract (opt'l)

Directions:

1. Combine all ingredients. Fold well by hand.

2. Pour batter into lined or greased muffin tins.

3. Bake at 375 degrees for 20 minutes.

4. Cool. Serve!

These Easy Hummus Spiral Wraps are the perfect lunchbox filler to pack for yourself, your kids or your spouse. I call these snazzy spirals "lunchbox lavash" because they are made with lavash wrap - a type of roll-able, thin wheat flat bread.

And this recipe doesn't get any easier. Just spread, roll and slice your way to a happy lunchbox.

Fun Finger Food. These dainty spirals remind me of being at a party or a wedding (remember how trendy these were back in the 90's?) I do! But back then they were filled with turkey, creamy cheese or mayo spreads and maybe a few veggies. So I've veganized. Get this easy recipe and make it your own!..

Like I said, make this recipe your own! The basic concept is that the hummus bean spread is your "glue" and your filling ingredients make the recipe! You can add anything and everything your hungry tummy desires: lettuce, carrots, avocado, peppers, onions, edamame, spinach, fennel, radishes, corn, tahini, olive oil, a splash of vinegar or lemon juice, thinly sliced tofu or whatever you want.

You can keep the roll long if you'd like, but really the fun part is slicing it up into little bites - they kinda remind me of veggie-Americana sushi rolls.

Healthy too! Each lavash wrap has 220 calories, 8g protein and is fat free. Fill them with healthy veggies and legumes and you are "on a roll" ..sorry, I had to.

Super easy, just toss those ingredients on, roll and slice!..

The last time I made these wraps I did Bullseye Spiral Wraps (soy cream cheese and roasted red peppers) super yummy. And here's the recipe I used today..

Today's Easy Hummus Spiral Wrap Ingredients:

2-3 tablespoon Roasted Red Pepper Spread
handful of shredded carrots
handful of baby spinach
splash of lemon juice/olive oil
fresh ground pepper
edamame soy beans
avocado slices

How To:

* Spread the hummus.

* Add the ingredients in a thinly spread layer - distribute evenly.

* Roll up your lavash bread wrap - tightly. Slice into 1 inch thick rounds. Serve.

My vegan recipe for Cheesy Broccoli Pizza is so delightful, so cravable - that I can't believe I didn't think of it sooner! Have a vegan pizza party tonight!..

It's all about the simple brilliance of the broccoli and cheese. Classic combos should not be fussed with.

Broccoli & Cheese, a match made in kitchen heaven..

Oozy vegan cheese in two luscious flavors. I used Daiya's mozzarella shreds and a hint of Follow Your Heart's nacho cheese cheddar flavor. These melted hills of cheesy bliss were rolling over a layer of seasoned broccoli florets that lay on a perfectly puffy whole wheat pizza crust.

If you can't get your kids (or husband) to eat broccoli .. well now you can.

Crispy-Soft thick whole wheat crust..

cheesy (vegan cheesy)..

Though I adore the broc/cheese combo - you could use other veggies besides broccoli. Asparagus, carrots, green beans, kale, yams, corn, zucchini, tomatoes, mushrooms, spinach, even brussel sprouts.

The secret to this veggie-rific pizza is layering the cheese on top of the veggies. Your eyes are so distracted by the layers of oozy melty cheese that you forget you are eating spoonfuls of veggies! And to make the recipe simple and flavorful I don't add any sauce. This makes the pizza almost like an open-faced grilled cheese and veggie sandwich as opposed to a classic red sauce pizza.

Dive in!!

Cheesy Broccoli Pizza
vegan, makes on pizza

1 ball of whole wheat pizza dough
olive oil for rubbing

florets mixture:
1 ¾ cups broccoli florets
2 tablespoon apple cider vinegar
2-3 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon mixed green Italian herbs, dried or fresh
pinch of salt

¾ cup mixed vegan cheese shreds (white/orange)
*add more or less cheese to suit your tastes

Directions:

1. Preheat oven to 415 degrees.

2. Toss your broccoli florets in the florets mixture ingredients. Set aside.

3. Roll out your pizza dough. Rub olive oil on all sides so that the dough doesn't stick to whatever pizza pan you use. I used a basic medium baking sheet - rubbed with olive oil.

4. Spread you dough over your pan. Start adding the florets right to the dough - until the dough is covered in broccoli.

5. Add your cheese shreds until covered.

before baking..

6. Bake your pizza at 415 for 20-25 minutes. When your dough begins to brown and is cooked though your pizza is done. Allow to cool a minute or two before serving.

Enjoy!!

I'm excited to announce that my Smoothies recipe App is now available on Android, aka Droid system phones!

Last June, I released my Smoothies iPhone App, and I have been thrilled by the response and feedback. However not everyone has an iPhone - and many of you requested an Android version of the App, and now here it is!..

Get my Smoothies Android recipe App here! cost: $0.99

My Android Smoothies App is the exact same as my iPhone App. Here are the App features...

* 100% Vegan, Dairy-Free! Most smoothie App recipes are not 'veganized' - mine are! No need to stumble through vegan ingredient substitution guesswork.

* Tested Recipes. Each recipe was tried, tested and tasted by me personally. I provide commentary on each smoothie recipe - with quips about nutrition, lifestyle and ingredients.

*The App that Grows. Yes, I'll be adding more smoothies to the App in the future - and you'll get free updates! All you have to do it buy it once.

* Quality vs. Quantity. When Building my App I focused on the quality of my recipes vs. quantity of recipes. With 20+ recipes (and growing) you'll surely find enough ideas to keep you inspired and fight blender boredom.

* Yummy Photos. Smoothie photos accompany each and every recipe. Some of the other smoothie Apps are stingy on photos.

* Bonus Smoothie FAQ's and Tips are included.

* Recipes Anytime, Anyplace. The App recipes are based on my blog recipes - but now you can get the recipes on your phone without an internet connection. Anytime, anyplace. Save paper - no printing out recipes needed.

* Creativity! You won't find boring predictable smoothie recipes in my App. I always try to think "outside the blender" when crafting my creative, healthy, yummy vegan recipes.

* Easy-to-Follow. Ingredients plus step-by-step Instructions for each recipe.

Spice up your vegan Valentine's Day dinner at home with these Feisty Fiesta Recipes. And with this fiesta spread you can stay on track with your "Meatless Monday" habit!

I'm guessing that many happy couples will be spending tonight cuddled up inside. But "takeout" is so not romantic guys. Scoot in the kitchen with your valentine and whip up this vegan feisty fiesta feast together!...

Valentine's Day Dinner at home: Vegan Feisty Fiesta Feast

Entrees:
Sexy Tempeh Tacos - Light and healthy!
Cheezy Tofu Enchiladas (verde or rojo sauce) - warm cozy romantic comfort food.

Your entree can be paired with some California-inspired Tomato Mexican Rice and spicy salsa rojo. Add some of my party lemon guacamole, and my favorite Mexican side dish: sauteed sweet plantains. Also fun is my salsa verde or jalapeno poppers.

My idea of the perfect dinner salad for your spread: this Fiesta Salad with Zesty Lime-Agave Dressing. Or try a sweet/mild Avocado Beet Pea Shoot Salad.

Anytime I'm serving a Mexican spread I always like a big bowl of chopped citrus on the table. I marinate mandarins, oranges or grapefruit with black pepper, lime and a drizzle of agave...smells divine and you can add citrus to tacos, salads or nibble in between bites.

Another creative, protein-rich addition: my corn cake bean balls! I adore these as appetizers or as part of a tapas spread. You can even make mushroom bean balls too!

Craving soup and fiesta-style biscuits? Try my spicy Fiesta Jalapeno Carrot Ginger Soup with Cilantro Lime Agave Biscuits.

Pop by your favorite vegan-friendly grocery store and pick up vegan sour cream, vegan chipotle seitan sausages and even some fresh flour or corn tortillas. And don't forget the Daiya or Follow Your Heart vegan cheese to melt over your tacos, enchiladas, burritos or homemade nachos.

The perfect party bevie: White Fruity Fizz Sangria

Have a happy, love-filled fiesta!

A few photos from my feast recipes above to get you in the mood (for your your fiesta!)..

guac..

corn cake bean balls..

salad fixings..

Mexican Tomato Rice..

poppers..

tofu enchiladas..

sangria..

Celebrate a chocolate-filled Valentine's Day every day with this luscious vegan dessert recipe. Soy whip swirled on top...

It's my "Use Up Your Winter Cocoa" Chocolate Pudding with warm Peanut Butter Caramel Sauce. It's comfort food meets fancy schmancy pudding parfait..

The flavors.. "Luscious swirls of sticky sweet peanut butter caramel twist over a decadent dish of chocolate pudding and a fluffy whipped cream spiral. A dash of cinnamon and a hint of vanilla. Crunchy roasted peanuts sprinkled on top."

This is a crowd-pleasing vegan dessert recipe for sure. I mean who doesn't love peanut butter and chocolate?

Pantry Helper! This is a great recipe for helping you use up your wintertime stock of hot cocoa mix. Instead of using unsweetened cocoa powder and a separate sweetener, all you need in sweetened cocoa mix.

Start this recipe now and you can be enjoying it in under and hour. Quick Serve Tip: for faster serving, cool the pudding in small, shallow dessert cups. This way they will cool/firm up faster in the fridge.

Chocolate Pudding with Peanut Butter Caramel Sauce
vegan, makes 3 cups

"Use Up Your Cocoa" Chocolate Pudding
2 cups vanilla soymilk
1 ½ tablespoon corn starch
3 tablespoon sweetened cocoa/hot chocolate mix powder
⅓ cup dark chocolate chips
2 tablespoon peanut butter (salted, creamy)
3 tablespoon sugar (or sweeten to taste since your cocoa sweetness will vary)
dash of cinnamon
dash of sea salt (to taste)

Peanut Butter Caramel Sauce
vegan, makes 1 ½ cups

¾ cup soy milk
2-3 teaspoon corn starch
3 tablespoon peanut butter, creamy salted
2 tablespoon butter or shortening (vegan versions)
½ cup sugar
1 tablespoon lemon juice
⅛ teaspoon vanilla extract
dash of sea salt
dash of cinnamon

garnish:
roasted peanuts and soy cream whipped topping

To Make:

The process for making both the pudding and the caramel sauce is about the same.
First, you dissolve the corn starch into the cold soy milk.
Then you add all the remaining ingredients and heat over medium-high heat.
Stir continuously until the mixtures begin to thicken.
I like to use an electric beater so that both the pudding and caramel sauce are extra fluffy and smooth.
Remove from heat.
Pudding: transfer to a serving bowl (or mini individual bowls) and allow to chill and harden in the fridge. Smaller serving dishes will cool/firm faster.
Sauce: I actually like my sauce warm and runny – so I make it right before I’m ready to serve my chilled pudding cups. If you want a thicker/chilled caramel sauce make it ahead of time and chill – as you do the pudding.

Click over to Family Kitchen to get my recipe and additional recipe photos.

Start a new tradition with my five fave Vegan Valentine's Day Smoothies!

The traditional celebratory food for Valentine's Day is chocolate. Giant, towering boxes of chocolate. And for good reason! Creamy dark chocolate truffles will make anyone feel warm and fuzzy inside. But let's not get carried away and celebrate VDay by downing an entire box of truffles. Not exactly romantic.

My solution?.. A few bites of chocolate paired with a creamy vegan smoothie. Perfection. One tall smoothie. Two straws please!..

Fresh Strawberry Smoothie..

What makes the perfect Valentine's Day Smoothie recipe?

Color: pink, red, purple (berry-infused!)
Flavor: Perky , zesty and energizing OR creamy, smooth and luscious.
Nutrition: heart-healthy, protein-rich soymilk (rich in isoflavones) - and fruit (like berries and bananas) that are rich in potassium, fiber and antioxidants!

Here are my five favorite vegan Valentine's Day Approved smoothie recipes...

1) Fresh Strawberry Smoothie
My latest smoothie creation takes the familiar and lovely flavor of fresh ripe strawberries and blends them into a perky purple berry-infused smoothie.
*Family Friendly.. This link is kid-friendly too! Includes a fun Lunchbox Bunch "Super Duper Strawberry" coloring sheet when you follow the recipe link!

2) Pinky Sweet Smoothie
Light and sweet-tart, this pomegranate-infused smoothie is heart-healthy and delicious. Energizing. Snazzy. Fun.

3) Chocolate Covered Strawberry-Banana Shake
It's like sipping a chocolate covered strawberry and banana through a straw. Frosty, chocolate, creamy and refreshing. This shake is the perfect Valentine's Day treat.

4) Banana Berry Soymilk Smoothie
Classic banana berry flavor combined with heart-healthy soymilk makes this smoothie a winner for all tastebuds.

5) Creamy Almond Banana Smoothie
OK, so this one isn't 'pink' or 'berry-infused' but these creamy almond butter and frosty frozen banana flavors are quite healthy, happy and maybe even a little romantic.

Want more vegan smoothies??? Grab my Smoothies Apps! Now in an Android version!!

Grab my Smoothies App for the iPhone or Android.

My Black and Blueberry Heart Pie (with a sticky berry sauce) is the Valentine's Day dessert for everyone. Because even if you don't have someone to snuggle up to, at least you can have some darn tasty vegan pie. Get my recipe..

fresh berries for pie..

While taking photos, I noticed that love really is everywhere you look .. (upside-down heart)

I have a love/hate relationship with Valentine's Day. Sure, I love to be showered in Cocoa-V vegan chocolates from my husband and asked to a fancy date night out to dinner (see my VDay plans featured on Meet the Shannons).

..But there is always that little thought scratching in the back of my head: "wait, why does there have to be a day to celebrate love? Isn't Valentine's Day everyday?" (eye roll) Then I take another bite of my Cocoa V truffle (oo! Coconut Cream!) and I'm back to loving Valentine's Day.

Valentine's Day: It's not fun for everyone! Even though I am sickeningly in love with my husband now, I do remember those sad VDays spent at home. Alone. Or with other boyfriendless girlfriends, partying the night away saying, we don't need boys to be happy! Ha. That didn't last long. And don't you fret my Valentine-less souls, Love always finds a way. Just give it time.

Love-filled or loveless this VDay, my Black and Blueberry Heart Pie is a sweet, antioxidant-packed treat to enjoy. And the recipe is pretty darn simple. Heck, you can even forward this to your Valentine and tell them "make this for me" 🙂

Crust Note: To make this pie super simple I used a pre-made spelt pie crust. But I must admit, I was missing my homemade crust greatly. So if you have time make your own vegan pie crust.

easy sauce..

I am in love with the super easy berry sauce that tops this pie. I also featured this sauce with tart cherry juice in this pudding recipe (cherries/chocolate)on Babble.

seasonality note: if you want to stay seasonal and use pears or apples instead of berries, go for it. However, the baking time will vary for different fruits...and the black/blue heart theme kinda goes out the window.

Recipe..

Black and Blueberry Heart Pie
vegan, makes one pie

4 cups fresh berries (mix of blueberry and blackberry)
¼ cup sugar
½ cup cold liquid (you can use any berry, sweet citrus or apple juice)
2 tablespoon vegan buttery spread
pinch of salt
2-3 tablespoon lemon juice
2 tablespoon corn starch (more starch, firmer pie)
dash of cayenne (opt'l)

Berry Sauce Drizzle
1 ½ cups berry juice (grape, tart cherry juice or blueberry works best)
1 tablespoon corn starch
1 tablespoon vegan buttery spread (opt'l)

two pie crusts (there will be leftover) or enough fresh pie dough for 1 ½ crusts

Directions:

1. Dissolve the corn starch into the cold liquid in a soup pot. Place over high heat and add the filling ingredients. Stir continuously until bubbly. Reduce heat and continue stirring. Mash a few of the berries with a fork.

2. When the mixture starts to thicken to a yogurt consistency, remove from heat.

3. Pour filling into your pie crust.

4. Top with heart cut-outs from additional pie crust dough. You don't need a fancy cookie cutter to make hearts. I cut mine by hand with a butter knife.

5. Top with a spray of cooking oil and a pinch of sugar.

before baking..

6. Bake for 15 minutes at 400 degrees. Reduce heat to 350 and bake for an additional 15 minutes. This pie will bake relatively quickly since the filling has already been heated. Allow pie to cool. Set aside or in fridge.

after baking..

7. Make your berry sauce topping. This is easy. Simply dissolve the corn starch into the cold juice and heat in your same soup pot (its OK if a few berries are leftover). Stir and heat until mixture thickens. (I like to pour the warm sauce over chilled pie).

berry sauce..

The film Chow Down shows how heart disease, even in its late stages, can be reversed by adhering to a plant-based diet (aka, vegan diet).

Last night I was lucky to attend a screening of the new documentary film Chow Down.

The event, held at the Tribeca Grand Hotel, also included a post-screening Q&A featuring an inspiring panel of guests. (Including Gene Baur, Alex Jamieson, and more). Check out my review of the film and a few of my favorite quotes from the evening
.. (and even watch the film for yourself!!)..

Chow Down Film: "Uncover The Astounding Causes of Heart Disease. Learn Prevention Methods and Reverse the Deadly Disease"

The panel speakers: "President and co-founder of Farm Sanctuary Gene Baur, Bart Potenza, owner of Candle 79 and Candle Café; Dr. Annemarie Colbin, founder of the Natural Gourmet Institute; Michael Parrish Dudell, senior editor of Ecorazzi; Simone Reyes, reality star from Running Russell Simmons; Victoria Moran, author of The Love-Powered Diet; and Alexandra Jamieson, author of The Great American Detox Diet."

..The panel was fabulous! Each speaker had something inspiring and passionate to say and I walked away feeling incredibly empowered for living a vegan lifestyle and promoting delicious vegan recipes here on my blog! (a few quotes from the panel at end of post)

Guest panelist Alex Jamieson was one of my Veggie Girl Power ladies - so it was quite wonderful to finally meet her face-to-face during the cocktail hour.
-> don't miss Alex's Red Hot Heart's Tele-Course for women's weight loss and cardiovascular health! (only 8 spots left as of this AM) Full details/sign-up here.

My view from the back row, Gene Baur speaking post-film..

My Thoughts on Chow Down: Chow Down's main topic is one that all Americans are familiar with: heart disease. So it immediately struck a chord in me since I know and love many people who have been affected - as most Americans do.

The end results of the plant-based study done on heart disease patients may not be shocking to me, but will definitely be eye-opening for mainstream Americans who may not be convinced about the connection that heart disease has with diet. Diet is more important than genes - because as the film states: "genes are like the gun, but diet is like the trigger."

My favorite part of the film was hearing in-depth interviews with leading medical experts like Neal Barnard, MD, T. Colin Campbell, PhD, and David Katz, MD, MPH, to name a few.

There is also a memorable scene where a former USDA employee tells her story of being lured to a five star hotel room in Washington DC and offered a briefcase of $60,000 cash to not mention the word "cancer" on a new Red Cross label. She of course did not accept the offer - but it certainly leaves my mind spinning about what else goes on in between food industry lobbyists and the USDA.

Also, it was eye-opening for me to remember that the "Food Pyramid" ..you know the one with 6-11 servings of "wheat" at the bottom (largest) level, was actually invented in the 1970's! Funny how it seems that America's obesity rates seemed to skyrocket just a few decades later - after eating from the "Food Pyramid" that I grew up coloring with crayons in second grade and was told by every health teacher in school that "this is how you are supposed to eat" ....I think it's time to evolve.

So yes, I greatly enjoyed the film. I hope the film's message reaches a wide audience. There are many eye-opening facts about heart disease in the film, so check it out for yourself on Hulu!..

Watch Chow Down Now on Hulu!..

Panel Speaker Quotes. I also live-tweeted the event to track my fave quotes from the panel speakers. I've moved those tweets here for you to view:

"(I have no animal product craving) try sea veggies ...and thank god chocolate is vegan!!" - @alexnutrition on vegan cravings.

"I sooo agree.. "I crave quinoa and kale as loserish as that sounds!"" - MPD @ecorazzi on vegan cravings.

"If u don't have to kill animals to survive, its an inherently violent act" - @genebaur on "humane" animal farming

"Ha!.. "Save a straw, save an elephant. It all has a connection!" -@candleCafe co-founder

"..read the ingredients. if it doesn't sound like food, it ain't food." - @naturalgourmet founder

Chow Down, more info from press release:

While cardiovascular disease afflicts approximately 81.1 million adults in America*, Virgil Films & Entertainment is taking initiative to keep America healthy with the nationwide debut, Chow Down.

Chow Down will make its nationwide debut with the DVD premiere on July
27th, by Virgil Films & Entertainment, and includes the bonus features: Extended
Interviews, Extended Scenes, and a Healthy Recipe from Dr. Caldwell Esselstyn,
MD.

Directed by Julia Grayer and Gage Johnston, Chow Down presents smart savvy
preventions for today’s most critical cases, in order to kick the disease and
maintain a healthy lifestyle. With only moderate changes, simple food choices
and the help of expert leading advice, viewers can fight back and reduce the risk
of heart disease.

www.chowdownmovie.com/trailer
www.facebook.com/ChowDownDocumentary
www.hulu.com/chow-down

Some exciting news for me this week as I join the Babble.com Family Kitchen team of bloggers. Find out what I'll be blogging about, what this means for HealthyHappyLife, and meet my fellow Babble bloggers! Get the buzz..

Please check out and share my very first Family Kitchen Post! It's a re-vamp at my popular Fruit Rainbow Wraps for kids!

..Buzz. Buzz. Just call me a busy little vegan bee these days. With cooking, photographing and writing posts for HHL, editing FindingVegan.com, working on more iPhone (and soon Droid) Apps and tweeting and facebooking all my yummy vegan food adventures. ..now I'll be adding another venture to my stacked plate. And I couldn't be more excited about it!

Starting this week I'll be blogging at Babble.com for Family Kitchen.

I'm be bringing my healthy vegan perspective to the Babble readers.

What does this mean for Healthy Happy Life? Even more fun content! Now you'll be able to read my standard HHL fare as well as more niche topic posts for Babble.

Babble.com is a vast online community for "a new generation of parents" and really anyone looking for fresh, fun, high quality lifestyle content.

I'll be blogging my vegan recipes, and I'm excited to share more kid-friendly vegan recipes. Babble will give me a chance to share more Lunchbox Bunch "kids in the kitchen" fun. I'll also share lots of easy vegan recipes/tips to help busy families get (and stay) healthy via plant-based foods.

I'll be linking to my Babble blog posts often to keep you updated on my new recipes - or when I add a fresh perspective to an archive recipe. Lots of healthy recipes to go around!

And I'm in some amazing company!.. Meet the lovely Family Kitchen ladies..

Kelsey Banfield, @TheNaptimeChef
Brooke McLay, @CheekyKitchen
Julie Van Rosendaal , @dinnerwithjulie
Angie McGowan, @AngieMcGowan
Elizabeth Stark & Brian Campbell, @brooklynsupper
Rachael Hutchings, @FujiMama
Shaina Olmanson, @FoodforMyFamily
Jennifer Leal, @SavortheThyme
Jamie Mormann Richardson, @sophistimom
Jaime Morrison Curtis, @PrudentBaby
Laurie David and Kirstin Uhrenholdt @Laurie_David

It was even so nice to meet a few of the Family Kitchen bloggers at the Dole Wellness Summit last summer. Here is the lovely Brooke McLay and me..

So please check out my first post and let me know what recipes/kitchen tips you'd like to see my write on Babble. I'd love your feedback!

Excited to arrive at Babble!..