We've come to the end of part one of the Healthy Makeover Summer Eats Series: Parade of Picnic Sandwiches! Here's the complete list of five healthier versions of your favorite summertime picnic sandwiches....

Parade of Picnic Sandwiches

1. Chicken-less Salad Sandwich
*healthier than a traditional Chicken Salad Sandwich

2. Farmhouse Jack Tempeh Sandwich
*healthier than a traditional Farmhouse Monterey Jack Cheese Sandwich

3. Healthier Club Sandwich with Tempeh Bacon
*healthier than a traditional Club Sandwich

4. 5-Minute Vegan BBQ Sandwich
*healthier than a traditional BBQ sandwich

5. TMT (Tempeh, Mache, Tomato)
*healthier than a traditional BLT Sandwich

Next up, Part Two in the series: Summertime Sippers...

The classic Club Sandwich is the king of house made sandwiches. It turns soft poppy seeded loaf bread into a triple decker feast suitable for everyone from poker players and little league teams to ballerinas and poolside bathing beauties. Elegant yet dangerously filling. Dainty yet monster sized. And now there's a healthier recipe to enjoy this classic lunchtime, picnic plate. Here's the recipe for my Healthier Club Sandwich with tempeh bacon. And yes, it's built for two...

One picnic basket. One sandwich. Two hungry healthy eaters. What's fabulous about a club sandwich is that it's big enough for two diners to share. How romantic, fun, easy is that?! Super fun.

Now lets get to the recipe:

Healthier Club Sandwich
(It's a classic club with tempeh bacon)
vegan, serves two or one who is hungry

3 slices soft seeded grain bread
*I used 365 Whole Foods brand 'Birdland' Bread
4-5 ounces tempeh bacon
*recipe for vegan tempeh bacon here
2 large leaves of curly red lettuce
1 slice vegan cheese (thin and deck of cards sized.)
1 teaspoon vegan buttery spread
1 teaspoon Dijon Mustard
1 tablespoon Vegenaise mayo spread
2 slices sweet onion
2 slices tomato
fresh black pepper
4 green olives with pimentos
4 toothpicks

Sandwich Assembly:
First, toast the bread to a light-dark brown.
Spread vegan buttery spread on both sides of the middle stacked slice of bread.
Spread mustard on the inside of top slice.
Spread vegenaise on inside of bottom slice.
Spread any leftover vegenasie on both sides of middle slice of bread.
Start the layering:
Bottom: Bread.
Next, onion.
Next, a layer of tempeh bacon.
Some pepper.
One lettuce leaf.
More pepper.
The middle bread slice.
A layer of vegan cheese.
Next, the tomato slices.
Another layer of tempeh bacon.
A bit of pepper.
The last leaf of lettuce.
A tad more pepper.
The top layer of bread.

Next, stick 4 toothpicks in the sandwich. One for each triangle slice.
Now carefully slice the sandwich into the triangles.
Stick one olive in each toothpick.
Arrange on plate however you wish!

Some salt and pepper potato chips are a nice addition for an extra special picnic for two.

Optional: Melt the cheese on the middle slice of bread for a 'melted' club sandwich.

So just why is it healthier?...

Healthier than the Original. To do a quick compare of the facts. Take Jack in the Box's Chicken Avocado Club sandwich. It is a hand-held mini-club sandwich and has 800 calories. 43 grams of fat and 9 grams of saturated fat. It feeds one person. My healthier makeover club easily feeds two picnicers, is made with tempeh for protein, healthier fat-containing vegenaise, higher fiber bread, higher quality veggies and animal-product free cheese. Plus it's nutrient dense. And it's significantly lower in sodium. The JBX club has a whopping 75% your RDA of sodium in one sandwich. Yuck. While I haven't done the exact calculation, this club is definitely a lot less than than.

I'm obsessed with vegan tempeh bacon. My first inspiration for this recipe was because I wanted to make a vegan club sandwich. This recipe is sweet, smoky and possibly a bit spicy too.
Warm up a skillet and whip some up today!..

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(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.

Sometimes I slice the tempeh as thin as possible and other times I like a thicker strip - or even cubes or "bits."

I hope you love this go-to tempeh recipe as much as I have over the years!

Optional add-in spices...

- cumin
- cayenne
- smoky paprika
- garlic powder
- chipotle powder

...all good options if you want to diversify the flavors.

Some of my favorite tempeh bacon recipes:

* Creamy Cashew Pasta with Tempeh Bacon

* Bread and Butter Pickle Tempeh Bacon Toast

* Savory Scones - cheddar, scallion, tempeh bacon

* English Muffin

* Chili-Bean Stuffed Sweet Potatoes

* Vegan Cobb Salad

* Picnic BLT

* Broccoli Tempeh Pita

Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps...

Tempeh Vegan Bacon Uses: sandwiches, sides, sliced into salads, soups and heck even desserts - maybe.

A cool spring breeze sweeps across the farm, tenderly combing the green meadows, wide orchard and sunflower fields. Bluebirds glide over the rusty old farmhouse nestled on a golden hill, a dusty dirt road leads to the open door, painted a cornflower blue. Inside, your picnic awaits. How does a classic Farmhouse Jack Tempeh sandwich sound? Creamy vegan Monterey Jack cheese. Farmhouse red vegan mayo. Maple glazed tempeh and a thick slice of sweet onion. This rusticly scrumptious sandwich has a lot less saturated fat than the traditional version. The healthy recipe awaits...

Healthier Farmhouse Jack. A traditional Farmhouse Jack sandwich, using real cheese and mayonnaise will have significantly more saturated fat than this veganized recipe. Let's compare the cheeses:

Vegan Jack cheese, Follow Your Heart Brand:
serving size: 1 oz.
calories: 70
fat: 7 g
saturated fat: 0.5 g

Traditional Dairy Jack Cheese:
serving size: 1 oz.
calories: 110
fat: 9g
saturated fat: 6g

That is 5.5 grams of saturated fat that you will save yourself in just one ounce of cheese. Plus, by using tempeh instead of a animal-based protein, you will be getting lean saturated fat free protein and nutrients. Tempeh is quite a super food.

Farmhouse Jack Tempeh Sandwich
vegan, makes one sandwich

1 small ciabatta loaf bread
5.5 ounces tempeh, maple glazed
*one tempeh package is usually 8.5 ounces. Use ¾ of the package
2 thick sweet onion slices
2 thin tomato slices, vine ripened tomatoes
2 romaine lettuce leaves or baby mixed greens
2 slices Vegan Monterey Jack Cheese
*I like Follow Your Heart brand
1 tablespoon Vegenaise
½ teaspoon paprika
fresh black pepper
1 tablespoon spicy Dijon mustard, optional

Maple Glaze for Tempeh:
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil

To Make:

Tempeh:
First you want to either lightly saute, or microwave the tempeh. I prefer to use the stove top, but if you are in a crunch, the microwave works very well on tempeh marinades.
Slice the tempeh diagonally, into two long triangles.
Soak the tempeh slices in the marinade.
Then microwave on high, half covered for 1 minute. Flip tempeh, and microwave for an additional minute.
Or saute on high for 5 minutes until browned on both sides.
Drape slices of cheese over warm tempeh snd set aside.

Spread:
Mix ½ tablespoon vegenaise with paprika, to get a red mayo spread.

Sandwich Assembly:
Slice ciabata loaf in half.
Spread paprika vegenaise on bottom half.
Spread ½ tablespoon white vegenaise on top half.
Layer sandwich starting with the cheese draped tempeh slices.
Next place tomato and onion slices.
Next drape lettuce leaves.
And lastly, sprinkle fresh ground pepper on top of the lettuce.
Place top half of bread on and slice in half.

Serve with spicy dill pickles or sunflower oil kettle chips.

Want it even healthier? Here are some tips, below...

Healther Still.
Use multigrain baguette bread. Or whole wheat loaf.
Use all mustard and no mayo. Less fat.
Use an oil/vinegar spritzer bottle to season the lettuce and use less mayo.
Use spinach or mache greens-higher in nutrients than romaine.
Add some sunflower or poppy seeds.
Share it with a farmhouse friend and split a pitcher of fresh lemonade!
Yum.

Peach Perfection. My creamy Fresh Peach Hemp Milk Protein Smoothie tastes lightly sweet with a cool nutty flavor from the ice cold hemp milk.

Hemp-tastic? I'll admit that I ignored hemp based foods for a long time-despite all the hemp hype among vegans. Though after research and taste-testing hemp products, I am a fan. Hemp milk is an ideal smoothie milk due to its higher fat and lower carbohydrate content. The hemp milk I use has only 1 gram of carbs. And hemp milk is a hemp-tastic source of vegan protein because hemp seeds contain all 10 essential amino acids. You must try this smoothie and re-think hemp milk...

Hemp Milk Smoothies. I am loving hemp milk for smoothies. It is higher in fat than most rice and soy milks and thus provides a very creamy base. Plus my favorite brand Living Harvest has a yummy unsweetened vanilla flavor with only 70 calories per cup. 4 grams protein, 5 grams of fat. And only 1 gram of carbohydrates. Plus just one cup provides 20% RDA of vitamin B12. Yay! And a whole host of other nutrients too. See the label on the Living Harvest website. And note, other brands do hemp well, but I am always satisfied with Living Harvest.

Why is Hemp so Great: "Hemp seeds contain all 10 Essential Amino Acids (EAA's) - the building blocks of protein. They're also rich in naturally-balanced Omega-3 and Omega-6 Essential Fatty Acids (EFA's). Additionally, hemp is high in magnesium, iron, potassium, fiber and phytonutrients, plus natural antioxidants like vitamin E. " -Living Harvest website, Hemp 101.

Here is the smoothie recipe:

Fresh Peach Hemp Milk Protein Smoothie
vegan

1 fresh ripe peach
1 ½ cups hemp milk, vanilla flavor
*I like Living Harvest brand, unsweetened flavor
1 cup frozen papaya
½ cup frozen peaches
¼ cup peach soy yogurt
½ cup coconut water ice cubes
1 frozen or fresh banana
¼ teaspoon salt
1 tablespoon agave syrup
optional:
2 tablespoon Hemp Protein Powder
*also Living Harvest brand, original flavor
2 tablespoon shredded (fine) coconut flakes

To make:

1. Blend all ingredients except the protein powder and fresh fruit (peach and if using, banana)

2. Once smoothie is blended, add in the fresh fruit and powder and blend for another few seconds until only tiny bits of the fruit can be seen. You don't want to over blend for a mushy smoothie-when using fresh fruit.
Always blend in the protein powder last too. Or some brands can get mushy and milky when over blended.

3. As always, add more frozen fruit/ice for a thicker smoothie. And add more liquids for a thinner smoothie. See my 20 best smoothie wellness tips for more advice.

4. Sip and Enjoy!!! Repeat the next day...

So How Much Protein is in the Smoothie?....

There is around 15 grams of protein.
7 grams protein in the hemp protein powder.
6 grams in the hemp milk.
About 2-3 grams in the remaining ingredients.

Campfire smores, picnic sandwiches, summer fruit cobblers, frosty milkshakes, beach-side barbecues, pink popsicles, lemonade frosties, ballpark nachos and sidewalk pretzels (with extra mustard), boardwalk french fries, thin crust pizza and even a sunny Sunday champagne brunch. Everyone's favorite season just wouldn't be the same without these tasty summer eats, treats and outings. But most of these traditional favorites will leave you feeling not-so-beach-ready. So I'm changing that with my healthy makeovers summer series! Get ready to indulge this summertime!

Healthy Summer Series. Over the next few weeks I'll be posting healthy vegan makeovers for all our favorite summertime eats. An abbreviated schedule is posted on the right side of this page. Continue reading for the detailed schedule so can get your tummy growling to tune in and taste summer! And vote for the readers choice post....

Healthy Makeover Series: Summer Eats, Treats and Outings

6/9/09 Introduction. Series Schedule Announcement

6/11/09 A Parade of Picnic Sandwiches.
Three vegan sandwiches perfect for your to-go picnic lunch. Farmhouse Jack, Chicken-less Salad and a surprise sandwich will grace this sunny post. All are healthy, happy and fabulous!

6/13/09 Summertime Sippers: Cashew Slushee, Frosted Lemonade, Sangria, PBB Milkshake.
Healthier versions of three classic summertime beverages. Included in this post: my unique cashew juice slushee, frosted lemonade, fruity sangria spritzer and a peanut butter milkshake to die for! All vegan and ice cold!

6/16/09 Boardwalk fries and boardwalk pizza.
Salty thick-cut french fries just like you remember them, only this time, a whole lot healthier! And you know that thin crust greasy cheesy boardwalk pizza you hate to love? Well now you can have it...without all the bad-for-you grease.

6/19/09 Beach side Barbecue: Campfire Smores and Burnt Bottom Soy Dogs.
Whip out the roasting stick or scavenge the beach for a sturdy branch because it's a firefly night at the beach for dogs and smores. All vegan. All black-charred.

6/22/09 Fresh Picked Desserts: Fruit Tart and Seasonal Special.
Who says the only good desserts are made with chocolate? Not me. These sweet treats will leave you with a warm fresh-fruit glow and are the perfect end to a summertime meal.

6/25/09 Ballpark to Sidewalk: Nachos and a Giant Pretzel.
Yup, even the greasy starchy pretzel and nachos can get a healthy vegan makeover. You don't want to miss this snackable post.

6/28/09 Sunny Sunday Brunch.
The name says it all! And it's going to be a healthy celebration without all the busted gut blues at the end.

7/4/09 4th of July Celebration: Red White and Blue Menu!
You'll have to tune in to see all the fabulous surprises I have in store for this summer fun holiday. Let me just say it's going to be healthy, vegan, fun creative and oh yeah, delicious. And my favorite firecracker red, white and blue Popsicle just might get a healthy vegan makeover with a red-white-blue twist to my morning smoothie...

7/6/09 'After-Party' Readers Choice! The Winner: BBQ Tofu and Tempeh!
See the poll below and see who the nominees were...

Are there any favorite summertime treats you have that you don't see on this list???

Let me know in the comments section.

Happy Summer!

Another vegan biscuit recipe to warm your kitchen and crank up the cozy in your day. These are delicious savory Sea Salt 'n Cracked Pepper Spelt biscuits. They are made with coconut oil for a moist flaky texture and exotic coconut essence. These biscuits are perfect for a breakfast sandwich, dinner side or mid-day tea snack. And house-made recipes don't come any easier than this...

Spelt Flour. Spelt flour is gaining a lot of attention these days. Why? It is easier to digest that traditional gluten-containing wheat flours. In fact, some individuals who cannot tolerate gluten from wheat, can digest spelt flour quite well. A good explanation comes from About.com:
"Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet."

Cracked Pepper. I love the strong bite of flavor that comes from black cracked pepper. I use a simple hand-held mill grinder from Trader Joe's. It breaks up the peppercorns thickly, so it works perfectly for this recipe. Try not to substitute the thick pepper for all fine, unless you want less black pepper bite. But then if you don't want that, maybe you should stick to my sweeter Sweet Potato Biscuits.

Sea Salt 'n Cracked Pepper Spelt Biscuits
vegan, makes 10

2 cups spelt flour
1 tablespoon baking powder
⅓ cup virgin coconut oil, room temperature
¾ cup warm water
1 tablespoon agave syrup
1 teaspoon sea salt
1 teaspoon black pepper (fine)
½ teaspoon thick ground cracked pepper (hand grinder pepper mill)
Topping:
coconut oil glaze
kosher salt or coarse sea salt
thick cut cracked black pepper (hand grinder pepper mill)
*tools: I use a simple juice glass to cut my circle biscuits.

To make:
Set up a baking sheet with parchment paper and a light olive oil spray. Set aside.
Combine dry ingredients (spelt flour, baking powder, salt, pepper) in a large bowl.
Add coconut oil, agave syrup and warm water.
Mix until a dough is formed.
Add more flour if needed.
Knead on floured surface for 2 minutes.
Begin using your fingers to press out the dough into a ¾ inch thick circle.
No rolling pin is needed...
Brush rolled out biscuit dough with coconut oil.
Sprinkle a bit of coarse salt and thick cut/ground black cracked pepper.
Next, use a circle cup or a circle cookie cutter to cut out 2-3 inch wide circle biscuits.
Before baking, brush the sides of the biscuits with coconut oil.
If you want to add even more sea salt/pepper, go ahead. But don't over-sprinkle the salt!
Bake in a preheated to 375 degree oven for 9 minutes.
For crisp bottom biscuits-lay the baked biscuits directly on the oven rack for an additional 2 minutes of baking.

Serve warm. Eat in a few days or freeze for later use.

Photos for baking process....

This just makes me happy. Mark-Paul Gosselaar returns to Jimmy Fallon's show dressed and acting like Zack Morris, from Saved by the Bell. If you are a kid of the late 80's/early 90's you'll appreciate this clip. Otherwise, you'll just have to bear with me as I laugh and giggle all the way to Bayside High.
...No recipe. No super food tip. Just something that makes me giggle with giddiness (laughing is really good for your health, FYI). Photo ahead...

...oh and he signed on for the Saved by the Bell show reunion. That also makes my little heart happy.

Oh, my favorite Saved by the Bell episode..."I'm so Excited.." You know the one.

Zack Morris and Kelly Kapowski forever. Just kidding. Sort've..

Gotta love the Saved the Bell reruns.

And Zack even played "Friends Forever" as Zack Attack.

Saved by the Bell reunion. Fun.

I used to hide my obsession with The Food Network. But not anymore. I love it. Giada, Throwdown with Bobby Flay, Iron Chef, Ina, Chopped and re-runs of Rachel Ray vacation shows. Sorry Bourdain, but it's good clean entertainment. So, did you watch the first episode of The Next Food Network Star? It was promoted like crazy, and for good reason. It's like Top Chef, American Idol and Survivor all rolled into one. The show is co-hosted by Bobby Flay, he's also a judge. Here are my first impressions of the contestants, and my week one rankings of who's on top...


My The Next Food Network Star rankings this week (Week One):

1. Melissa (the blond Texas mom): Lots of energy. Sparkle. I'd want to be friends with her and swap stories. Very warm and that's important to me.

2. Debbie (the one with Ina's voice): Some bloggers thought she should go home for the angel food cake debacle, but I like her. Calm and warm with authentic spunk. I want to hear what she has to say.

3. Jeffrey (the Greek God looking, laid back one): Really like him, but I think he might be a bit too laid back for a broad audience. Almost too mature, young FN audience might not get him. But he certainly has charm and speaks well on camera-and chef skills to boot!

4. Eddie (the cocky California boy with spunk): Yeah he's cocky. Very commercial, watchable and charismatic, but so far passion and warmth is lacking. And we haven't seen his 'skills' surface yet.

5. Teddy (the one who beat Bobby Flay in a Mussels and Fries Throwdown): Not so comfy on camera-yet. But I love his 'generation foodie' pitch for why he should be the next star.

6. Jamika (the sweet and lovely quiet one): Sweet. Lovely. But boring? If she opens up more, she would benefit. Too quiet to tell just yet. Not overly abrasive like some of the contestants-and that's great.

7. Katie (the healthy RD with the 'valley girl' voice): I really really want to love the dietitian, but like one comment said, it looked like food a dietitian would serve.She seems to be lacking warmth and creativity. Two values very important to my view. Confused by her first impression confidence and then tears at the end of the show...

8. Michael (the wild one): Really like him. His energy and personality are huge! But probably too wild for FN TV, I predict. But I'd love to have a soy chai and chat NYC chef and foodie gossip with him...

9. Brett (the tall one that looks and acts like Kramer): Comes off an a slightly annoying Kramer meets teenager Bourdain. He's intriguing, but does his personality have authenticity? nope.

On Who Went Home: It was Jen, Housewife 2.0. Well anyone with that slogan deserves to go home. But maybe not Jen. She had genuine appeal, but her green beans were a bore. She lost me when she said she watched Access Hollywood every night. Jen would be an awesome girlfriend, but her star quality was too dim to send her into week two. When Morimoto said he could buy her green beans down the street at the corner store, I laughed out loud. Not to be too harsh, but it's so true.

What are your contestant predictions and reviews?? Leave them in the comments!

And be sure to check back each week when I'll update my rankings and let you know who I think should be winning. Hopefully, the judges will get it right!

Love the show, can't wait for next week...

Watch it: Sunday nights on The Food Network.

This sweet loaf bread, it's like a tea cake, has sweet tart fresh cherries and punchy blue poppy seeds. Add some orange zest and love and you have a healthy happy winner...

Sweet Cherry Bread. I've already discussed cherries. And yes, they are worth the price for a special treat. So now lets get a little creative before those $8 a pound cherries go bad, and make a yummy tea cake loaf. I take my favorite bread lemon-poppy seed and twist it up a few orange zesty degrees. And did you know that poppy seeds are high in calcium. Just another bonus to this healthy treat that tastes like summer brunch.

Sweet Orange Cherry Poppy seed Loaf
vegan

1 ¼ cups Spelt or Wheat Flour
½ cup vegan sugar
2 tablespoon agave syrup
⅓ cup plain soy milk
¼ cup plain soy yogurt
¼ cup poppy seeds
1 ½ tablespoon baking powder
¼ cup canola or coconut oil
1 teaspoon Xantham Gum
1 teaspoon vanilla extract
1 cup fresh cherries, pitted, halved and quartered
2 tablespoon pulpy orange juice, fresh
1 ½ tablespoon orange zest
1 tsp. salt
1 teaspoon cinnamon

To make:
Preheat oven to 350 degrees.
Combine soy milk, oil, agave syrup, sugar, poppy seeds, vanilla extract and orange juice in a large bowl.
In a separate bowl, combine flour, baking powder, xantham gum, salt, orange zest and cinnamon.
Stir dry ingredients into liquid ingredients.
Stir until you have a well blended thick batter.
Fold in the cherries.
Pour into a greased loaf pan.
Top with a few leftover cherries.
Sprinkle with sugar.
Bake at 350 degrees for 40 minutes.
Test doneness with a toothpick.

Serve warm or store at room temp for a few days.
Freeze slices for prolonged tea cake enjoyment.

Teany in so many ways. But the experience is huge!
Teany NYC, Moby's vegan-friendly tea cafe on the lower east side of Manhattan is 100% natural 100% nice, as their slogan says. They serve a ba-zillion teas and cafe eats like a BLT sandwich using smoky tempeh bacon. And let me just say that it's better than Moby's video recipe for vegan blueberry pancakes. I kid, I kid. (I actually think they looked good.) Explore Teany NYC, in my full review...

Every vegan or tea-lover in NYC knows Teany. It's a tiny, sweet cafe located on Rivington street in the lower side neighborhood. And it's tea list reads like a wine list. It's a tea book. Like I said, a ba-zillion tea possibilities.

My Review: Teany NYC
lower east side, New York City

Curb Appeal: Teany is tiny. And sweet. And charming. And tiny. With only a few handfuls of tables inside and two benches outside, you'd better come on a weekday or expect to wait. On weekends Teany is flooded with patrons. This inside is literally the size of a big shoebox. Heck, it's smaller than my first apartment in NYC, which says a lot. But lining the inside are cozy tables and beautiful vegan cakes and treats. Grab a table or order to go. It's a tricky call, but you've got to try this quaint little vegan-friendly Teany spot.

Health Value: So many teas, so little time. So many healthy tea antioxidants from white, green, herbal, black and chai teas. They even had a lavender lemonade tea that was a light delicate lavender-pink color one day. Yum. The menu is filled with tea sandwiches and salads. Everything is pretty healthy. And there are tons of vegan options. I like the BLT on Pumpernickel bread. The many vegan desserts may not be the healthiest of treats-many are decadent coconut, red velvet, carrot and double chocolate cakes-but if you have a sweet tooth, at least you can feel good about it. Vegan desserts have less saturated fat, are cruelty free and taste divine.

Taste Test: The BLT, and a raspberry black iced tea. To-go please. Yum. Very light, but just enough good stuff to fill me up and keep me moving on a Saturday afternoon. The tempeh bacon or facon, is amazing. They must prepare it with some smoky flavors because it is just that-smoky and crisp of the outside. I also love the tea. It doesn't taste bitter or overly sweet at all. You can add your own raw sugar or agave syrup however you'd like. My husband tried the vegan cheese sandwich. It comes open faced. Very good, but the BLT is better if you have a thing for tempeh or smoky flavors. The cakes are a-m-a-zing! Huge. Fluffy. Vegan. They also have yummy cookies, muffins and breads. My gingerbread was pretty good. Good as a tea side for sure.

Price Check: $6 for my BLT. Not to shabby. My iced tea and sandwich came under $10 which I love. True, I could make myself a sandwich at home. But teany makes their special teas daily with the highest quality of tea and unique flavors. Plus I haven't figured out that tempeh bacon recipe ...yet! A great lunch deal on the LES of NYC.

Final Word: It's Teany. In so many ways. But the vegan-friendly, healthy experience is HUGE!

90 Rivington St
New York, NY 10002
(212) 475-9190

www.teany.com
www.moby.com

"Is Moby still the owner?" side note: I'm actually not sure who owns Teany now. NYMag had mixed comments saying that Moby isn't the 'owner' anymore. But, whatever the true status, Moby's presence and creative appeal is still apparent in the many Moby-autographed Teany iced tea bottles and teany Moby-style space and even the letter from Moby of the Teany website...

It's rainy, soggy and unfriendly outside. But inside it's warm, cozy and toasty because I have vegan sweet potato biscuits cooling on the counter top. Wanna join my sweet potato biscuit party?...

Sweet Potato Habit. If you know me at all, you know my sweet potato addiction. Creamy rich garnet orange sweet potato flesh makes me weak in the knees. So what's even cozier than a bowl of mashed sweet potatoes? A warm flaky spelt flour sweet potato biscuit of course!!

At First Bite. My first really good sweet potato biscuit was at a little cafe somewhere in Santa Cruz California when I was like twelve. Probably not vegan. Then I had an amazing encounter with a vegan sweet potato cheddar chive biscuit in college. That was amazing. And then I discovered Diamond Organics mail-order vegan sweet potato biscuits. I think I order about a dozen of those every season. Love them. But then I discovered spelt biscuits and decided to sweet-potato them. The result? My delicious Spelt Sweet Potato Biscuits with a cornmeal crust bottom. So cozy you'll think your mom made them...but you made them!

The too easy fifteen minute recipe...

Spelt Sweet Potato Biscuits
vegan, makes 12-15

2 cups spelt flour
¼ cup flaxseed meal
1 tablespoon baking powder
⅓ cup virgin coconut oil
¾ cup warm water
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
1 cup mashed sweet potato
¼ cup thick cornmeal
Bottom Glaze:
2 tablespoon maple syrup
1 tablespoon lemon juice

To make:
Set up a baking sheet with parchment paper and a light olive oil spray. Set aside.
Combine dry ingredients (spelt flour, flaxseed meal, baking powder, salt, pepper, cinnamon) in a large bowl.
Add coconut oil and warm water.
Mix until a dough is formed.
A drier than normal dough is good at this stage-the sweet potato will hydrate it a lot.
Knead on floured surface for 2 minutes.
Next, knead in the sweet potato gradually.
You may also want to add a bit more flour.
Once all the potato is kneaded into the dough you can begin using your fingers to press out the dough into a ¾ inch thick circle.
No rolling pin is needed...
Next, use a circle cup or a circle cookie cutter to cut out 2-3 inch wide circle biscuits.
Cornmeal Bath:
After you cut your biscuit, using a pastry brush, brush a bit of 'bottom glaze' on the bottom of the biscuit, then dip it gently in the cornmeal.
Then lay it on the parchment paper.
Continue this until all the dough is used.
Before sticking in the oven, brush each biscuit with a dab of leftover bottom glaze and a dab of coconut oil.
Sprinkle a bit of salt and/or cinnamon of the tops of the biscuits as well if you'd like.
Bake in a preheated to 375 degree oven for 12 minutes.
For an extra crisp bottom-lay the baked biscuits directly on the oven rack for an additional 3 minutes of baking.

Serve warm. Eat in a few days or freeze for later use.

The Sun is breaking through the clouds, and I want a taste of that yellow glow! Juicy tart peaches cut into tender triangles, buttery bananas with dainty lemon zest and aromatic fresh cut pineapple dashed with some cayenne. And it's all drizzled in a special dressing to enhance the flavors and protect from fruit oxidation. Taste the sun, before you head out to go play, picnic, romp, frolic, dance, laugh and sing in it. No time for a vacation? Take a fruit-cation with this recipe...

This is a light and energizing fruit salad that is perfect in the morning before heading out into the sun...

Golden Pineapple. Fresh cut pineapple is rich in the enzyme bromelain. Great for replenishing your digestive enzymes in the morning.

Sweet Banana. Bananas are high in potassium and easily digested. They are gentle on the stomach and can be calming to the stomach lining.

Yellow Peaches. Peaches are high in vitamin A and low in calories. One peach has around 38 calories. Sweet and tart, peaches are a prized summertime fruit to brighten your morning.

Here's the recipe...

"Taste the Sun..Then Play in it" Fruit Salad
vegan, serves 2

½ fresh cut pineapple, sliced into thin chunks
1 peach, sliced into thin triangles
1 banana, sliced into thick cubes

Dressing:
3 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 tsp. maple or agave syrup

Garnish:
dash of cayenne-on pineapple
lemon zest strips-on banana

To Make:
Slice fruit. Trim all 'pins' off of pineapple.
Zest the lemon.
Juice 3 tablespoon of lemon juice.
Arrange sliced fruit on two plates in rows.
Whisk dressing ingredients in a small bowl.
Drizzle dressing over top of fruit.
Dash cayenne on pineapple.
Lay zest on banana.
Optionals: dash of cinnamon, mint garnish.

Soft fluffy rice is one of life's great comfort foods. So why not crank up the fluffiness by adding in some protein-rich marshmallow-y tofu pillows. Then add exotic coconut, cashew and vanilla flavors to make the ultimate comfort food rice dish. I call it Fluffy Coconut Rice with Tofu Pillows. And FYI, this one is definitely kid-approved for kids of all ages. Continue ahead for the recipe and photos...

Coconut Cashew. This dish is simple, because I use rich flavors. Crunchy-creamy cashews, coconut milk, shredded coconut, organic brown rice and vanilla rice milk are just a few of the flavors you'll find in this dish. Add in some tofu pillows (flavored by absorbing the flavors of the rice) and you have a dish that is not only fluffy and comfy, but healthy! It's loaded with protein, fiber and vitamins. You can always make this dish lower in fat by substituting coconut milk for rice milk. But trust me, that creamy coconut milk adds a warm comfy flavor that I wouldn't dream of skipping. Even a few Tablespoons of coconut milk will bring the rice to life.

Long Grain Brown Rice. I tried this dish with both long and short grain rice and I was surprised how much more I liked it with long grain brown rice. The stringy long texture of the rice complimented the choppy texture of the coconut flakes. You can also use long grain white rice, but the brown rice is a bit healthier. For more, read my post: Brown Rice: Super Food. White Rice: Not So Much.

Kid Approved. For all the moms and dads out there. This dish will be a hit with kids. Call the tofu pillows, tofu marshmallows if you want. The sweetness and creamy coconut flavor is one kids can enjoy. To mild out the flavors use less seasonings if you'd like. Let your kids sprinkle the last pinch of coconut on top and they will be healthy happy eaters. Kid Add-in: Need more sweet flavor? Add in fresh pineapple chunks. I like them raw folded in, but you can also cook them in for a Teriyaki flavor. Call the dish a Luau Bowl!

Here's the recipe..

Fluffy Coconut Rice with Tofu Pillows
vegan, makes 3-4 cups

1 ¼ cups long grain brown rice
½ cup coconut milk
1 teaspoon salt
1 cup coconut water* (tap water is OK if you are out of CW)
*I like ONE, ZICO and Vita CoCo brands-or a whole coconut
1 cup vanilla rice milk or So Delicious coconut beverage
½ cup shredded unsweetened coconut
¼ cup cashews, raw unsalted
1 cup extra firm tofu, large cubes
1 teaspoon mixed seasoning blend
½ teaspoon cinnamon
2 tablespoon agave syrup
1 tablespoon rice or white vinegar
1 tablespoon coconut oil (optional)
1 tablespoon coconut flakes for garnish
optional: ½ teaspoon vanilla extract for a more intense vanilla flavor.
1 tsp. grated fresh ginger.

To Make:
Add rice, coconut milk, water and rice milk/coconut beverage to soup pot.
Add salt, cinnamon and powder seasonings.

Bring to a boil, then cover and reduce to a simmer for about 15 minutes.

In about 15 minutes, fluff the rice (it should be about ¾ of the way done.)
Then fold in the agave syrup, vinegar, cashews, coconut flakes and optional vanilla extract.
Add tofu cubes to top of rice-smooth them into the rice, but keep them on top to steam cook.

Cover pot again with lid and allow rice to simmer for 5-10 minutes or until tofu is fluffy cooked through. Note: If the rice looks dried up at this point, add a ½ cup of coconut milk, or for a lighter version ½ cup of rice milk.

Check on the dish in 5 minutes. Test a piece of tofu by slicing it in half. If the center is airy and fluffy, it is done. If it is still gritty or grainy, keep cooking.

When dish is ready, gently fold the tofu into the rice. Also fold in 1 tablespoon of coconut oil (optional). Remove pot from heat, but let dish sit for 5 more minutes, covered. This will further marinate the tofu with all the creamy coconut rice flavors.

Plating: Spoon rice into a bowl. Add a few large tofu pillows to the top layer. Sprinkle with shredded unsweetened coconut flakes. Another nice addition would be a fresh pinch of chopped basil or fresh grated ginger on top. I also like a bit of fresh ground black pepper.

I'm so excited because I just found out that I won the Eric Ripert, AvecEric.com Cinco De Mayo Photo contest! Check out my photo and the other entries on Eric's awesome website.
...Yes AvecEric.com is the website of Chef Eric Ripert, the incredibly talented award winning Executive Chef of Le Bernardin Restaurant in New York City. I am a big Chef Ripert fan, so this was quite the honor to win! Click ahead see what I won, for the recipe for my Salsa Verde Guacamole in my award winning photo...

What I won: A brand new Olympus Stylus Tough Camera. Yippee!

Wow I won! How exciting. Awesome prize too! Score one for the vegan Salsa Verde Guacamole!

My recipe for Salsa Verde Guacamole is here.

Also, here was my complete vegan Cinco De Mayo Menu post, inspired by the contest menu Eric posted on his site.

Eric Ripert. I am a huge Eric Ripert fan. My dinner at Le Bernardin was one of my most memorable dining experiences ever. If you are in NYC for a special occasion, Le Bernardin is a do-not-miss experience.

Food Photography Tops: I found this great page on Eric's website featuring food photo tips by Lou Manna.

Lou Manna was one of the judges, and a genius food photographer...www.loumanna.com

Visit Eric's awesome website for a lot of foodie wondederfulness...

www.aveceric.com

There is some Blackberry Bliss on the menu at Jamba Juice this summer season. And get $1 off your smoothie. Oh, and Fake-cation Photos (a la Jamba Juice)...

New Blackberry Bliss smoothie at Jamba Juice! Yum! Blackberries are incredibly high in antioxidants and this sweet smoothie sounds like a hit. However, to make it healthier and vegan, order it without the sherbet. Substitute more frozen fruit. All the yum without the milk and extra sugar.

How to Get $1 off...

Simply log on to the Jamba Juice website to see what the "blissful word of the day" is. Then say that word to the cashier. Website: http://www.summerblissisback.com/

Today's word was swimsuit...fyi...

Even more Fake-cation fun....

While at JJ's site, check out the fakation photo generator. It's lots of fun when you are seeking a silly break in your day.

Here's mine...direct from Cannes, France, Alaska and more!.... silly break indeed...

Finally! You can eat dessert for breakfast and feel great about it! Meet the organic Galia Melon, and find out more...

The Galia Melon is commonly refereed to as a dessert melon because of its sweet succulent flavor. But I call it the perfect breakfast melon, and not just because it tastes so delicious..

Organic Melon: For One! I found this Galia Melon at Whole Foods Market. I was excited to buy it because unlike most melons, this one fit in the palm of my hand. Perfect for a one person breakfast! Most melons feed 2-4 people easily, so a solo breakfast may not seen melon-friendly. And carrying large melons home from the store can be a big pain. Literally! What is the heaviest melon? Check out these watermelons weighing 268 pounds! The average in-store watermelon weighs anywhere from 5-40 pounds. I would definitely have to have a giant watermelon delivered to my door here in NYC. Unless I hulled it home for a really good workout...

Galia's Taste Like? Galia's look like a small cantaloupe from the outside, but have the greenish inner flesh similar to a honeydew. The flavor is sweet and intense. Incredibly succulent and tender. Juicy. Tart. Sweet. No mild weak melon flavor here. This melon has a flavor worthy to wake you up!

Dessert Melon? Every web page about Galia Melon's say that it is a dessert melon. Well I don't think this is the best plan-eating melon for dessert. Melons digest incredibly quickly and so it is always wise to eat them on an empty stomach without any other foods. Say, at breakfast! Melons in general are great breakfast eats because they are hydrating, low in calories and high in nutrients like potassium-an important electrolyte for replenishing your body and assisting in hydration.

Organic Melon from California. These organic Galia Melons I bought came from Be Wise Ranch in California. After visiting their website, I was very impressed with their CSA farming and loyal following of fans. So now I was feeling really good about eating 'dessert' for breakfast.

So if you are looking for an absolutely delicious way to start your day, try starting off with dessert! A dessert Galia Melon...

Instant 20% off Vita Coco Coconut Water from Amazon.com. Up to 35% off possible. Click ahead for the code...

Save up to 35% on select Vita Coco products sold by Amazon.com. Save 20% when you enter code COCON442 at checkout. Plus, save an additional 15% when you combine the instant rebate with your Subscribe & Save order--bringing your total savings to 35%. Offer valid through June 30, 2009.

Amy's Kitchen has two new products. A Teriyaki Wrap (vegan) and a Breakfast Scramble wrap (Vegetarian). If you are seeking a bit more time, taste, value and health during your busy day, this may be the product for you. Find out the results of my Teriyaki Wrap review and taste test...

Night Owl Chef. I'm definitely a PM chef. What do I mean? Instead of cooking in a sun-soaked AM kitchen, I prefer to end the day in a golden glow PM kitchen. It's like meditation to me: chopping the onions, stirring the pot, slicing the bread, smelling the herbs and plating the dish. Preparing a knockout meal is my reward and art at the end of the day. But a girl has to eat during the day too! So instead of another round of chai lattes, sometimes I'll reach for the super easy, organic and tasty option: Amy's.

There are two new wraps from Amy's, but I'm excited to try the vegan one: Teriyaki! The breakfast tofu scramble wrap is vegetarian.

Product Review: Amy's Kitchen Teriyaki Wrap
vegan

Shelf-Appeal: Simple plastic wrapping. Easy to grab and go-no w excess cardboard to throw away. Yay. I'm always tempted to stick the whole plastic wrap in the microwave, but it really does stay moist wrapped in a paper towel-as the directions describe. I like to actually spray a wisp of olive oil on the towel to prevent sticking.

Label Check:
Here are the facts:
vegan.
calories: 290
fat: 7g
saturated fat: 1g
protein: 9g
carbs: 48g
fiber: 5g, 20% RDA
cholesterol: 0g
sodium: 460mg, 19% RDA
Iron: 10% RDA
Vaitamin C: 30 % RDA
First 10 ingredients: Organic brown rice, filtered water, organic wheat and whole wheat flour, organic tofu, organic broccoli, pineapple juice, organic tamari, organic green beans, organic cabbage, organic carrots....(con't)
High in fiber, good source of protein, iron, vitamin c and made with 88% organic ingredients. No GMO's. I like the under 300 calories point. And the 9 grams of vegan protein is just what I crave during the day. The sodium content is a bit on the high side, but if you compare that to the sodium in 300 calories of potato chips, there is 14% RDA. So instead of snacking on salty snacks-get some protein, fiber and vitamins from a wrap. I love the facts that the wrap is not white flour and the rice is brown rice. Yay!

Taste Test: Yum! I love tofu veggie wraps, so I was really hoping that the filling would live up to the description. And it did. Nice, nutty and hearty. Savory sweet. Green veggies are bright green. Carrots are bright orange. I could easily eat this with a baggie of carrot sticks and an iced tea at lunchtime and feel satisfied and energized. I had a scoop of butternut squash with my wrap and it was a perfect side dish. And the teriyaki flavor is authentic, yet mild. Not too sweet, as some treiyaki flavored foods can sometimes be. Tofu is superb. I can taste the ginger, which is my fave.

Price Check: 5.5 ounces, SRP: $2.79 Under $3, suggested retail price. Add a drink and side, and lunch in under $5. All you eat-outers at lunch for around $10...this wrap lunch is something you can do a few days a week to save some time, money and be healthy.

Last Word: Your time is valuable. Saving a few bucks is always welcome. And your health is the highest value of them all. Make your taste buds happy too and you are four for four. Time, money, health, taste. That makes me happy.

Amy's Kitchen Website.

This time of year I start seeing big bright red bags of cherries flooding the Whole Foods Market produce section. They catch my eye. I reach for a bag. Then the price catches my eye. $7.99 a pound?! Ugh. Are those sweet red tree-picked gems worth the price of admission? Does my soy-cream sundae really need a cherry on top? Lets weigh the facts...

Cherries
Nutrition Facts from nutritiondata.com
1 cup, pitted
calories: 91
protein:2g
fat: 0g
carbs: 23g
fiber: 3g
vitamin c:18% RDA
Potassium:10% RDA
copper:5% RDA
manganese:5% RDA

phytochemicals: Bright red cherry skin-anthocyanins.
Pain Relief from cherries: The anthocyanins of tart cherries, for example, have been found to inhibit(2)so-called cyclooxygenase-1 and -2 enzymes. In particular cyclooxygenase-2 plays a role in mediating inflammatory processes and pain development.
For more on this:cherries and health.

American journal of clinical nutrition:
Phytochemicals 101: "Phytochemicals—the bioactive nonnutrient plant compounds in fruit, vegetables, grains, and other plant foods—have been linked to reductions in the risk of major chronic diseases. It is estimated that more than 5000 phytochemicals have been identified, but a large percentage still remain unknown and need to be identified before their health benefits are fully understood. However, more and more convincing evidence suggests that the benefits of phytochemicals in fruit and vegetables may be even greater than is currently understood because oxidative stress induced by free radicals is involved in the etiology of a wide range of chronic diseases"

So, are cherries worth it?....
My answer: sometimes.
Cherries unique phytochemical properties have a lot of health pluses. But if you are looking to get the most bang for your buck, make cherries a sometimes fruit. But do not count them out. For a cheaper cherry-head to farm stands and farmers markets.

...there's more than one reason why cherries go on top.

I blog a lot about honeybees. Honey, clearly an animal product, is still heavily debated about by vegans: is it a vegan-approved (or not) food? POLL So I was very interested to read brand new 'beekeeping' blog entries by both Martha Stewart and Jean-Georges. Martha and JG both keep their own bees. Martha has some amazing photos of the hard working little bees. So whatever you feel about honey and beekeeping (many of you hate the practice I know), educating yourself on the process of beekeeping is always a good use of time for your curious mind.
Martha's Blog:
Beekeeping #1
Beekeeping #2
Jean-Georges Blog:
Bees are Back in Town.

The "is honey vegan?" poll.

It was that sweet spoonable corn cake that always got me....
...You must click ahead for the full story and two nostalgic, vegan, sweet corn cake recipes...



I'll confess! I had a childhood adoration for those cheesy chain Mexican restaurants. The fake husked palapa or terra cotta tiled roof, the Mariachi band trolling the tables, the all-you-can-eat warm chips and salsa. It was family fun with Mexican flair. And it didn't hurt that my family's favorite location overlooked the deep blue Monterey Bay on Cannery Row.

Table with a View. Swimming sea otters, lazy brown seals and swooping seagulls-right outside the large glass windows. But what really drove my love of this place was not the picture perfect setting, but that darn sweet corn cake they'd serve on the side of my sizzling hot plate of Mexican food.

Corn Cake Ingredients? Unfortunately, the restaurant version of the super sweet and creamy corn cake was probably laden with butter, sugar and who knows what else. But to a kids palate, it was heaven in a scoop. Better than ice cream. Well almost...

Corn Cake 2010. I love corn bread and corn cakes. But I wanted to get that same fresh sweet corn, buttery flavor without all the actual butter and refined sugar. These two recipes achieve the sweet flavor of fresh corn (because I use fresh corn) and even get that sweet moist scoop-able flavor with a spicy Mexican twist. Unlike my childhood corn cake, these are vegan, made with all natural ingredients and don't require that you sit through five rounds of Mariachi singing "La Bamba" or "Amor Mio". OK, that last point I'll kinda miss.

Masa Harina Flour. It's not corn meal. And it's a must for this recipe. It's Masa Harina. The same corn based flour that is used to make corn tortillas. Its fine milled and makes for that moist corn cake bliss.

Here are the recipes...

Corn Cake #1: Scoop-able. Spoonable. A super moist corn cake that you can, if desired actually scoop onto a plate. Holds up for a loaf slice, but very heavy from the high liquid level in the cake. Rich. Not crumbly.
Corn Cake #2: Loafed Bread. Same flavors, only less sweet moist texture. A bit crumbly due to the higher amount of corn meal and whole corn and less liquid. Spicier due to serrano pepper. Able to slice into squares or loaf slices.
*For both recipes, to lower fat content, replace part of coconut milk with soy milk. You can also add more soy milk for a lighter version of each cake. As is, these recipes make delicious, rich and dense versions of each corn cake recipe.

Corn Cake #1
Sweet Fresh Corn Cake, Spoonable
vegan

2 large ears of corn, kernels removed
1 ⅔ cups masa harina
1 cup coconut milk
3 tablespoon corn meal
4 tablespoon vegan buttery spread
1 tablespoon vegan sour cream
½ cup natural dry sugar
⅓ cup agave syrup
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup diced bell pepper
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon white vinegar
Topping: 1 tablespoon buttery spread and 1 tablespoon natural dry sugar.
Optional: Diced Jalapeno, peppers or another ingredient to add spiciness.

Directions:
Pulse ¾ of the corn kernels with 4 tablespoon of buttery spread in a food processor.
Keep a few corn kernels whole.
Pour pulsed corn into a large mixing bowl.
Gradually add the masa harina, corn meal, salt, pepper, baking powder and soda, and dry sugar.
Mix well with fork.
Add in the coconut milk, sour cream, agave syrup and vinegar.
Fold in the remaining whole corn kernels.
Mix well until all flour and clumps are dissolved. Batter should be fairly thin.
Pour into a loaf or cake pan.
Top with a tablespoon of melted butter spread, a dash of salt and a sprinkle of dry sugar.
Bake in loaf pan at 350 degrees for 40 minutes.
Bake in cake pan at 350 degrees for 30 minutes.
Allow to cool slightly before serving.
To serve: scoop with an ice cream scoop or spoon.
Slicing will work as well, though the slices will be very delicate and heavy.

Corn Cake #2
Sweet Fresh Corn Cake, Loaf
vegan

3 large ears of corn, kernels removed
1 ¼ cups masa harina
⅔ cup corn meal
5 tablespoon vegan buttery spread
3 tablespoon vegan sour cream
¼ cup natural dry sugar
¼ cup agave syrup
¼ cup coconut milk or soy creamer
1 teaspoon baking powder
½ teaspoon baking soda
1 serrano pepper, finely chopped
¼ cup diced bell pepper
1 teaspoon salt
2 teaspoon black pepper
2 tablespoon white vinegar
Topping: 1 tablespoon buttery spread, 1 tablespoon whole corn kernals, 1 teaspoon sugar.

Directions:
Pulse ¾ of the corn kernals with 5 tablespoon of buttery spread in a food processor.
Keep the remaining corn kernals whole.
Pour pulsed corn mixture into a large mixing bowl.
Gradually add the masa harina, corn meal, salt, pepper, baking powder and soda, and dry sugar.
Mix well with fork.
Add in the coconut milk, sour cream, agave syrup and vinegar.
Fold in the remaining whole corn kernals, diced bell pepper and chopped serrano pepper.
Mix well until all flour and clumps are dissolved.
Fold in the remaining whole corn kernals, diced bell pepper and chopped serrano pepper.
Pour into a loaf or cake pan.
Top with a tablespoon of melted butter spread, a dash of salt and a sprinkle of dry sugar.
Bake in loaf pan at 350 degrees for 40 minutes.
Bake in cake pan at 350 degrees for 30 minutes.
Allow to cool slightly before serving.
To serve: slice into squares or loaf slices. Spooning bread will work-bread will be a crumbly scoop.

Fresh corn Questions: Note: Use fresh corn! You may be tempted to use canned corn. I can assure you that the flavor will not be the same. However, if needed you can used frozen or canned whole corn. Just be sure to account for any excess moisture and tweak the recipe ingredients a bit. Canned corn will require less coconut milk. Frozen corn should be about the same as fresh, perhaps use a bit less liquid though.

Farm fresh corn is a seasonal super food bursting with the flavors of summertime. Crisp white and yellow kernels are delicious munched right off the cob or accented with flavors like sweet vegan butter, crimson red spices or simple sea salt and cracked black pepper. Any way you prepare corn you'll be getting some major nutritional benefits. Click ahead to learn more about corn...

Fresh raw corn, nutrition facts
1 large ear
*facts from nutritiondata.com

calories: 123
carbs: 27g
fat: 2g
protein: 5g
fiber: 4g
Vitamin C: 16% RDA
Vitamin A: 5% RDA
Thiamin: 19% RDA
Folate: 19% RDA
Pantathenic Acid: 11% RDA
Phosphorus: 13% RDA
Magnesium: 13% RDA
Potassium: 11% RDA

Corn is an excellent source of Folate, Thiamin and Fiber. It has a good amount of protein, potassium, phosphorus, magnesium and Vitamin C. Fresh corn is sweet and hydrating.

How to choose corn: Look for bright green husks with health silky stalk fibers sticking out the top. You can peel back the husk and check for plump firm juicy kernels. Any wilted or black kernels is a bad sign. A healthy corn will be heavier than an unhealthy corn-more hydrated and healthy.

Recipe ideas....

Genetically modified corn has been a big concern in recent years. So, when you can, choose organic corn. Organic corn is always the best choice when available and well-priced. Local farmers market corn is also something to watch for.

Corn recipe accents and ideas:
Corn bread
Buttered corn (vegan butter)
Salt and peppered corn.
Spiced corn with cayenne, chili powder or paprika
Cheesy corn with melted cheese
Barbecued corn-grill marks and all
Fire-roasted corn

Interesting Corn Facts from Soyatech.com:

*In 2005, the U.S. produced 42 percent of the world’s corn. Over 50 percent of the U.S. crop is produced in Iowa, Minnesota, Nebraska or Illinois.

*Other world corn producers: China, Brazil, Mexico.

*Over 90 percent of the starch Americans used is produced from corn.

This dessert smoothie blends into swirls of pink and white with berries on top. I dare you to slurp a straw-ful of my Chai-Berry Short-Cup smoothie without feeling light and dreamy...

My Chai-Berry Short-Cup will gladly go up against a Strawberry Shortcake any day! This dessert smoothie is sweet and creamy with a nice punch of nutrition as well. Packed with protein, berry antioxidants and potassium, this smoothie is guilt free!

Bolthouse Farms Chai. I used the brand Bolthouse Farms chai in this smoothie. It is a vanilla soy-milk based chai. But if you can't find this exact brand you can easily brew your own sweet/spicy chai, add soy milk and a few dollops of agave syrup. However, I adore the Bolthouse Farms brand for this smoothie.

Here is the delightfully sweet recipe...

Chai-Berry Short Cup Smoothie
vegan, makes 2 servings

1 ½ cups Bolthouse Farms Vanilla Chai Tea drink
½ raw banana
½ frozen banana
3 tablespoon raw unsweetened coconut shreds
½ cup frozen strawberries
1 cup coconut water ice cubes
6 raw raspberries (optional)

Blend until smooth!
Garnish with coconut and fresh berries.

*For an extra icy-creamy dessert treat add a scoop of vanilla soy cream!

Bolthouse Farms (chai brand): http://www.bolthouse.com/

The very first dinner recipe that I learned to prepare on my own was a tofu enchilada casserole. I was just a teenager, but would do an elaborate spread of fiesta foods and flavors for my family. My inspiration came from growing up in Santa Cruz, California where I was exposed to a lot of authentic Mexican cuisine.

Fiesta! I adore 'fiesta' 'taco' or 'enchilada' night. My ingredients are simple, vegan, authentic and just-spicy-enough! This dish is prepared in one large casserole dish for the whole family to enjoy. Break out the guacamole, fresh pico salsa and a heaping mound of shredded vegan cheese! It's fiesta enchilada night and you're invited....

Vegan Tofu Veggie Enchiladas
vegan

2 cups tofu cubes, extra firm
1 cup shredded vegan cheese (mix of cheddar and Monterrey jack)
12 corn tortillas
1 cup mushrooms, chopped (any variety)
8 cloves garlic, chopped
1 cup zucchini, chopped
1 small poblano pepper
½ cup red bell pepper, diced
1 ½ cups enchilada sauce (red or green)
1 jalapeno
3 tablespoon black olives, sliced
¼ cup green chilies, canned (mild or medium heat)
3 tablespoon agave syrup
2 limes, juiced
1 tablespoon Mexican seasoning spice mix
olive oil
salt
black pepper
¼ cup cilantro, chopped-garnish post cooking

*Side Notes: You can also use spinach, corn, onions or any other mix of veggies you'd like. Just be sure to saute them before enchilada assembly!
Also, for a spicier enchilada, add some cayenne or even a few more jalapenos to the veggie and tofu sautes. Habanero pepper slices will add a lot of heat if you are a super-high spiciness lover.

Directions:
First, prep your enchilada pan by greasing it with olive oil.
Lay 2-3 corn tortillas in the bottom of the pan.

Next we want to prepare all the ingredients that we will be using to fill our enchiladas.

Peppers:
Before we chop our poblano, bell and jalapeno peppers we want to roast - How to Roast a Pepper 101- them on the stove top. If you have a gas stove top you are in luck. Lightly roast each of the peppers. Remove any dark black charred areas and dice each pepper.
Set aside.
(Roasting 101)

Veggies:
Next we'll prep our veggies.
Chop the zucchini, mushrooms and garlic.
Add 3 tablespoon olive oil, the juice from one lime and a dash of salt to a saute pan.
Add the zucchini and garlic.
Saute for a few minutes. You want to steam off a lot of the water in the zucchini.
Next, add in the mushrooms, bell pepper, poblano pepper and about a tablespoon of jalapeno slices.
Saute until the veggies are cooked down and a bit caramelized on the edges.
Set aside.

Tofu:
Add the juice of 1 lime, 3 tablespoon olive oil and tablespoon agave syrup to your saute pan.
Add the tofu cubes.
Saute on high until the edges of the tofu begin to brown up.
The tofu will take longer than the veggies to saute because you want to cook the tofu completely through.
Add a dash of salt and pepper and your Mexican spices to the tofu about half way through the cooking process.
Set the cooked tofu aside.

Assembly:
Now we are ready to assemble our enchiladas.
Take one corn tortilla and add about a teaspoon of shredded cheese, a tablespoon of veggie mix and about 2 tofu cubes.
Fold over tortilla and place seam side down in your enchilada dish.
Repeat until all the filling is gone and until the dish is filled.
If you have leftover filling, it is OK to simply stuff it into any crevices of your dish.
Then lastly, I'll lay 2 corn tortillas as the top layer.

Next, pour your enchilada sauce over your enchiladas.
Press the sauce gently into the tortillas and make sure you get a nice even spread of sauce.

Next, sprinkle about ½ cup of your vegan shredded cheese on top of the sauce.

And lastly, spread your mild green chilies over the cheese and sprinkle your olive slices on top of that. If you have any leftover jalapeno rings, you can place them on top as well.

Rojo Enchiladas:

Verde Enchiladas:

Cover with foil (spray it with oil first to prevent sticking).

Place in a 350 degree oven for 35 minutes. Then uncover enchilada's and broil on high for an additional 5 minutes to brown and bubble the cheese top.

Keep in a warm oven until ready to serve. I like to dab a bit of vegan sour cream on top of each slice-and sprinkle some fresh chopped cilantro.

Serve hot and enjoy your FIESTA!

Secret Ingredients revealed from Babycakes NYC! Yippee! I recently received my copy of the new Babycakes NYC cookbook. And before I do a complete book review I knew I needed to test out a few recipes. But to my not-so-surprise, Babycakes NYC cookbook has a few must-have secret ingredients (not so secret anymore) that you will need to obtain in order start crafting your own Babycakes treats at home. Here are the top 5 must-buy secret ingredients used in the Babycakes cookbook....that are probably not in your cabinet...

Erin McKenna Loves Coconuts. And I love her. On a recent episode of Martha Stewart, I watched Erin McKenna, Babycakes founder and owner describe her passionate love of coconut oil. Honestly, I have been confused about its purpose in the past and stood by blindly as co-workers and friends did the 'coconut oil diet' by downing tablespoons of the stuff throughout the day. What always got me was the amount of saturated fat. But Erin proclaimed on the MS show that coconut oil is fabulous because it is stored in your body in a way that is not fat, but energy to use. Now I don't know the exact truth about coconut oil. But I do have a lot of faith in Erin. So I will wholeheartedly embrace her recipes and the delicious vegan gluten-free ingredients she uses in them...

Here are the Top 5 Babycakes NYC Must-Have Secret Ingredients
.....Not in Your Cabinet (Most Likely).....

1. Coconut Oil.
One of her favorites. She says it is high in omega-3 fatty acids as well as lauric acids which allows the coconut oil to be stored as energy and not fat. Used in many many many of her recipes.

2. Arrowroot Powder.
I discovered arrowroot powder when I was obsessively tweaking my award-winning Lemon Tofu Custard Bars. Arrowroot powder is a thickener. Though similar to corn starch, it is much easier to digest in the body. It has been used for years by native Americans. It has a mild flavor, so I use it in everything from savory soups to sweet desserts.

3. Garbanzo-fava bean flour.
Wow. This one is the kicker. I have never used it, but it is a staple ingredient in many of Erin's cakes, breads and cupcakes. It is meant to be similar to wheat flour, without the gluten! She likes it much better than rice flour. Great for me because I have never really liked using rice flour as a main four ingredient.

The last two...
4. Xantham Gum.
A very important ingredient in Erin's cookies and cupcakes. She says that without it, many delicious bakery creations would fall apart! It adds stickiness and viscosity.

5. Flax Meal and Coconut Flour.
Two powder ingredients that you probably don't own. Coconut flour is a thickener and adds a nice taste. It is used in Babycakes frostings. Flax meal is like a substitute for eggs. It provides protein and adds fiber. Two yummy and healthy ingredients that aide in the nutrition content of the treats from the Babycakes kitchen-any now your own kitchen!!

Order Babycakes new cookbook online, and look for my official review in a bit (once I actually buy all the needed ingredients and head into my kitchen!)

Amazon:

Click here to see the awesome viral video about the Babycakes NYC cookbook...

I love the Travel Channel's host Samantha Brown. She is always cheery, witty and tells it like it is (in her own polite and positive way). And when I recently saw her episode of Samantha Brown's Great Weekends where she traveled to the island of Hawaii, it got me pondering the origin of 'eating local'...

Aloha Locavore's! Sweet baby bananas, pink guavas, fresh picked pineapple and crunchy macadamia nuts. Hawaiians have had this trendy idea of eating locally grown, regional cuisine, aka 'locavorism', down for a long time. Let's discuss and bask in a few Hawaiian daydreams...

First off. If you don't know the show, it's called Samantha Brown's Great Weekends and airs on the Travel Channel, Saturday's at 10pm. A new season started May 9th. Sam Brown even has a twitter page for the show.

I Love Hawaii. Daydreams. Watching Sam Browns' Hawaii episode got my memories from Hawaiian travels spinning. Such a beautiful part of the world. The breezes are soft and smell of pink hibiscus. Tall green and purple mountains parade into the misty blue sky. Hiking through the hilltops and bamboo forests you will find hidden caves, lush gardens and crystal blue waterfalls. Tropical fruit trees speckle the land and that ethereal aqua green water brush against the white, pink, black and caramel colored sandy shores. Hawaii, it's a magical place where wellness, health and happiness abound.

Locavore Approved. Hawaiians, historically, have had no choice but to eat in a locally inspired way. You can visit a traditional luau full of grass-skirt and flower-shirt wearing tourists and eat dishes like roasted pig, mahi mahi (both not for me, obvi) poi, guava syrup, Hawaiian slaw, taro root, fried rice, mai tai's and pina colada's. But really this isn't just tourist fare. You can visit posh fine dining restaurants on the island and be served the same varieties of foods, with an elegant twist. All local. All fresh. Many organic. All locavore-approved.

Thanks Sam. I love Sam Brown's Travel Channel shows, she is such a friendly person-yet not fake. That's a tricky personality combo to balance. It sealed the deal of my 'Sam fan status' when Sam Brown and her girlfriend's stayed at the Delano in Miami for their 'girls weekend'. Delano-my fave.So if you haven't checked out her Hawaii episode, visit her blog and read a bit of her Hawaiian thoughts....and have daydreams of POG, banana smoothies and pineapple tofu purses. Happy Aloha.

My comment to Sam on her Hawaii blog post:

Sam,
I loved the Hawaii episode! I love how Hawaiians are the original 'locavore's'. They indulge in the fruits of the island and the result is healthy local cuisine. My favorite memories of Hawaii travels always involved their delicious food: fresh guavas picked right off the trees, sweet juicy pineapple, tiny bananas from a roadside stand or those amazing pancakes with guava syrup and a side order of POG juice. Great episode-thanks for inspiring my memories.

Kathy

Travel Channels Great Weekend's with Samantha Brown

New York City in the summertime gives me constant daydreams of having a picture perfect picnic in Central Park. It'll be a sunny day with a light sweet meadow breeze, birds chirping, a cool patch of emerald green grass to lay on, and nothing to do but bask in the sunshine, shoes off and a picnic basket at my side. What's inside the basket? Well only the perfect vegan chickenless salad sandwiches of course. Maybe some ginger lemonade and a side of salty apple slices and root veggie chips for snacking. Click ahead to see how I've mastered my recipe. ...So all I need is that perfect day to roll around...

What is that Secret Ingredient? In my Chickenless Vegan Salad there are a few 'secret' ingredients. But the main flavor kicks are the tangy lemon juice or apple cider vinegar, that fennel/basil-like green herb tarragon and a warm hint of paprika and/or cayenne. Also of note: adding a lot of celery gives this salad a nice crunch. And using flat leaf parsley adds a fresh crisp taste. And the natural thickener, arrowroot powder helps this chickenless salad firm up in the fridge. You can even add in a tad more cabbage if you want an extra salad-y chickenless salad. Add a thick sliced onion, tomato and a dab of dijon mustard, and my perfect picnic sandwich is complete. First picnicing activity: the food.

Picnic Perfect Chicken-less Salad
vegan, makes 3 cups

1 package Trader Joe's Chickenless strips
or 1 ½ cups of grilled seitan, firm tofu or tempeh
1 ½ cups celery, chopped thinly
2 teaspoon black pepper
1 teaspoon salt
1 tablespoon paprika
1 small orange, diced
½ cup cabbage, shredded
2 tablespoon Tarragon, chopped
4 tablespoon Vegenaise, heaping
1 tablespoon olive oil
1 lemon, juiced or 2 tablespoon apple cider vinegar
1 teaspoon lemon zest
¼ cup flat parsley, chopped
3-4 tablespoon sunflower seeds, roasted/salted
2 scallions, chopped thinly
optional: 3 tablespoon Arrowroot powder (natural thickener)
optional: 1 teaspoon cayenne
*Add more Vegenaise if you want a richer creamier chickenless salad

Directions:
1. Saute, grill, bake or microwave chicken-less strips or seitan/tofu/tempeh. Chop into small cubes. Place into medium sized bowl-set in fridge to cool while you prep the other ingredients.

2. Clean and chop celery.

3. Finely chop tarragon leaves.

4. Shred and chop cabbage. Dice and de-seed orange. Zest and squeeze lemon.

5. Add to a medium glass bowl:
Protein: chickenless cubes or seitan/tofu/tempeh cubes.

6. Add olive oil. Stir oil into cubes.

7. Add celery, orange, lemon juice, lemon zest, salt, pepper, paprika, cabbage, parsley, sunflower seeds, parsley and scallions. Mix well. Fold in veganaise and tarragon.

8. Add optional arrowroot powder gradually and fold into salad. Add optional cayenne and more black pepper to top of salad.

9. Press salad firmly into bowl, cover and place in the fridge for a half hour to chill. Chill overnight if you have time.

10. Serve! Add to sandwiches, pitas or eat with hearty grain crackers. Picnic perfect!

tip: use on crusty and toasted grain bread to avoid a soggy sandwich.

More yummy photos...

As promised, here is part two in my lasagna two ways series. First came my Lasagna Rosso Classico, and now for my less traditional, Spicy Lasagna Verde. Instead of tomatoes, I fill this lasagna with pine nut basil pesto sauce. A spicy green jalapeno adds a flavor kick. You'll be amazed at how much the pesto sauce reminds you of that creamy dense texture of ricotta cheese. This is a vegan 'green' twist on lasagna that you must check out....
Spicy Lasagna Verde
vegan

1 box no-boil lasagna pasta strips
1 container extra firm tofu (about two cups of ½ inch thick 'tofu steaks'.)
1-2 cups of shredded Mozzarella or Monterey Jack cheese, vegan (I use Follow Your Heart brand because it melts well.)
For tofu/mushroom/zucchini fillings:
2 cups zucchini, thinly sliced
5 cloves garlic, chopped
1 ½ cups mushrooms, sliced (any variety you'd like)
agave syrup
fresh lemon juice
For Pesto:
2 cups raw unsalted pine nuts (pignolias)
½ cup garlic
1 cup parsley, chopped
1 large bunch fresh basil, stems removed
¼ cup olive oil
2 large lemons, squeezed
2 tablespoon agave syrup
1 teaspoon pepper
1 teaspoon salt
1 large jalapeno, stem removed
Also needed:
crushed red pepper flakes
olive oil, as required in cooking process.
salt/pepper as needed
fresh basil and chopped parsley for garnish

To make:
First lay out all your ingredients.
You will be pre-cooking most of the filling ingredients so you want to make sure everything is ready and available on the counter top.

First make your pesto sauce.
First lightly toast the pine nuts with a drizzle of oil and a pinch of salt. About 60-90 seconds on high heat in a skillet.
Add to food processor.
Combine all the pesto ingredients in the food processor-lemon,parsley, basil, olive oil, salt, pepper, agave, jalapeno and garlic- grind until smooth.
Set aside.

Grease the bottom of your pan with olive oil.
You may use a 9" round pan or a long rectangle casserole dish.
Layering Note: You can actually layer the lasagna ingredients any way you'd like, but this is how I like to do it.

I put a very thin layer of tomatoes on the bottom layer (because I had some leftover. But you can skip that for a tomato-free lasagna.)
Lay one layer of no-boil pasta strips in pan.
Spread a layer of pesto sauce.
Then a thin layer of cheese.
Then another layer of pasta strips.
A little overlap of the pasta is good.

Put a thin layer of mozzarella cheese on pasta. Set pan aside.

Ingredients prep.
It's time to braise the tofu.

First, slice the tofu into ½ inch thick strips.
Add 2 tablespoon olive oil, 3 tablespoon lemon juice and 1 tablespoon agave syrup to a hot saute or soup pan. Add the sliced tofu.
Cover pan and allow to braise for a few minutes over med-high heat.
You want to brown the edges of the tofu, while still keeping the center of the tofu fluffy and moist.
Salt and pepper the tofu as needed.
About ½ teaspoon salt/pepper per batch.

Repeat this process with all your tofu rectangles. I had about 10 to work with.

Next, in the still hot pan, add a few drizzles of olive oil, dash of salt and the mushrooms, zucchini and chopped 5 chopped garlic cloves.
I'll also add in some leftover lemon juice and pine nuts to the pan as the cooking process proceeds.
Saute for a few minutes, covered.
Add some fresh black pepper and toss this mixture.
You want the mushrooms to be cooked though and the zucchini to be browned a bit-not soggy.
Make sure a lot of steam comes off the mixture to remove some of the moisture.
Water moisture out, flavor moisture in from the lasagna layers.
Remove from heat when ready, set aside.

Now back to the lasagna layering.

Atop the last layer of pasta, spread a layer of neatly placed zucchini rounds.

You can do another layer of pasta here.
Then a layer of tofu, tightly packed. (Only tofu layer)

Then do a layer of mushrooms and any remaining zucchini.

Then do another layer of pasta.
Then the last layer of thickly spread pesto.


Here, you can either top it with thick mozzarella cheese, or do a layer of pasta, then cheese. If you don't have an additional pasta layer, your top pesto will brown significantly, but will also dry out a bit to taste like a grainy ricotta cheese. I liked this outcome, but if you want to keep your pesto super moist-add pasta-then cheese for the last layer. Confused? I hope not!

Then cover tightly with a greased foil sheet.

Place in a 350 degree oven to bake for 45 minutes.
When the 45 minutes are up, carefully uncover the lasagna and broil it on high for about 5 minutes to brown the top cheese layer and crisp up the edges.

Garnish with fresh basil, chopped parsley and red pepper flakes.

There is a new fun and fitness-oriented virtual reality video game on the market called Wii Active, from the EA Sports brand. Wii Active is the first fitness game to compete with the highly popular Wii Fit program by Nintendo. Lets compare Wii Active to Wii Fit, and my commentary on the fitness gadget industry...

Wii Fit. Wii Fit was the first widely successful Wii based video game to use the fun and fitness, exercise as the 'game' theory. Uses a board based program: Wii Balance Board.
Price: Around $90.
Activities: Yoga, Strength Training, Balance Games, Aerobics and tracking features.
Maker: Nintendo.

Wii Active. Wii Active is the new video game to use fun and fitness. Uses a jump-rope like hand-held device based program: the Nunchuck.
Price: Around $60
Activities: Various activities including running, dancing, punching, sports, and a wide variety of movement activities.
Maker: EA Sports, endorsed by celebrity trainer bob Greene.
Notable: Marketed mainly to women. Has an active online community that features weight loss profiles and a motivation center.

Big differences?? I see price as a major point. Yes the Wii Active system is only $30 less, but that thirty bucks can be a significant value when consumers are deciding on which brand to buy. The other difference is the interactive gadget. The Wii balance board vs. the Nunchuck. Arm/hand based vs. bottom/foot based balance board. Depending on your activity favorites, the gadget may also be a determining factor. Those who love boxing/upper body activities may be excited about the Active. While yoga or lower body activity fans may be balance board loyalists. Since the Wii Active from EA Sports is still new, came out on May 19 2009, we will have to wait for the consumer demand to say yay or nay.

*Have you tried either of these? Post your experiences in the comments section.

*I have not personally tried either of these products. I don't own a Wii or any video game console. But I do have an opinion on the philosophy of video game/trend/gadget fitness values....

Fitness Tech Chick. I'll be the first one to admit that I love fitness technology trends, gadgets and innovations. As a teenager, I was always the first one at my community sports club to try out a new innovative brand of workout machine. The new StairMaster 3000, the latest elliptical machine and that handy new heart/fat monitor gadget. I tried them all and loved them all. Good healthy fun. But as much as I loved those trendy new gadgets, I never stopped to ask myself how trendy workout gear influenced my lifetime wellness. Today, years later, I do not use a StairMaster 3000 or 4000 or a trendy workout machine or even a futuristic heart monitor to keep me fit. My fitness values were not formed by healthy gadgets. My health values were formed by real exercise lessons that I learned in PE class, after-school sports and with my active family.

My lifetime fitness values: A simple pair of tennis shoes, the ability to go for a jog whenever I choose, the ability to recognize my likes and dislikes of certain sports, knowing that I love yoga, long mountain hikes, tennis, skiing and basketball.

Question: Are these Wii Fit and Active programs acting as a crutch for users? Is computer game fitness simply "the latest" gadget that may not stand the test of time? Consumers may use Wii fitness to get a few good years of exercise into their lives, but couldn't you say the same about 'trends' like the thighmaster or 80's home aerobic videos? When their time has passed, what then? I hope that Wii users, especially kids, are getting a wide variety of fitness activities--and not only the virtual reality kind. Onto my values...

Life cycle Fitness Values. In college I lived in a small dorm. There were only two ways to exercise: 1) Fight for a machine in the crowded gym. or 2) Break out my tennis shoes and go for a jog on the not-crowded track. Yay track. I certainly didn't have a StairMaster3000 in my dorm room. But that was OK because I knew how and where to workout, move and get active without a fancy gadget. And this is my point. We can't teach our kids to rely on technology as the main form of exercise. The point of exercise is to move, run, jump, sprint, laugh, spin, travel, run, hike and swim out and about. To move. To go. And simply jumping around in one place-your living room-might get the immediate results done, but may not be a lifelong solution to building fitness values. Someone could easily say: "I play tennis on my Wii, but I've never picked up a racket." Sounds unauthentic. And almost sad , to me. What do you think?

www.nintendo.com/wiifit
www.easportsactive.com

Nelly Kitty Photos
updated: feb, 2012
Because I love photography and my kitty Nelly...

what kitties do on Saturdays..

Worn shirts are made for snuggling..

Bird Watching from the windowsill..

I love my mummy.. she lets me nap allll day loong.

In my tent.

Hi.

Late Afternoon Nap-fest.

Sunbeam Snooze..

Let's get a close-up of that..

I know. I'm adorable...

What? Paws make great pillows..

Paw Zzzzz...

Ah, finally cozy..

Just-Woken-Up Kitty:

Human legs make great pillows...

Fuzzy kitty paws...

Hi...

Lick, lick, lick, a kitty's work is never done...

Dreaming of my next big can of tuna...

Who woke me up?!...

Yaaawwn. What? This is my bed, right?...

Hmmm, what should I do next, eat, sleep, eat, sleep,eat, sleep??...

Resting up for my next nap...

Memorial Day weekend Saturday is probably the worst day to attempt a stroll through the Union Square NYC Greenmarket. Crowded is an understatement. But the sunshine and festive mood at the market tempted me, and I wanted to share the day with you!

Greenmarket? Farmers Market? Confused about the name? Well let me clear it up. "Greenmarket is a program of the Council on the Environment of NYC, a privately funded citizens organization in the Mayor's Office." Thus, "Greenmarket operates farmers markets in NYC. "-CENYC.org.

Click ahead for my photo tour of the Union Square Farmers Market as well as my review of how NYC markets compare to other cities markets like Los Angeles and Miami. You can even weigh in by taking my best farmers market poll...

Take a Farmer Market Stroll. I recommend that everyone takes a stroll through a farmers market. Even if you are not intending on buying anything, you will learn a lot about your community and the local foods that grow in and around it. The sights, smells and sounds of the market will hopefully inspire your mind body and spirit into a 'healthy zone'. And who knows, you just may pick up some really good apples or a big bunch of radishes you never knew you wanted.

Urban Market. If you've never been to NYC Greenmarket and are only used to less urban farmers market environments, you may be in for a green-market-shocker. Less space to stroll and more people crowding into a small narrow space. Claustrophobic's beware of the Union Square pathway of people, vendors and few easy exits. You'll have to reach around bodies and wait your turn to grab your produce and pay the cashiers. Though the popularity of NYC Greenmarkets, especially the Union Square one, is obvious. And that's great for all-things-green. But not-so-good for locals who may want to grab their produce and run. My suggestion is to go during the week. or head to a smaller greenmarket outpost in your neighborhood where there will be less tourists and more of the best produce for you to peruse. However, you can't beat the energy of Union Square.

Take a virtual stroll with my Union Square Greenmarket photo tour...

These radishes and onions mesmerized me...

The NYC Greenmarket at Union Square is alive and thriving!

Apples for miles. Yum...

Seasonal Eats sign. Love this.

Pies. Pies.

Peach pies. Blueberry Pies. Apple Pies. Rhubarb Pies. Cherry Pies. Yummy Pies.

Fleurs. Pretty purple fleurs.

The best apples are shine free. Au natural...

I love farm fresh apples. No wax. Leaves in tact.

More of those star-of-the-day radishes...

Now for the big Farmers Market Showdown. What city reigns as the best farmers market champions? Read on...

How does a NYC compare to other Farmer Market cities?

NYC. Crowded. Loud. Sometimes the produce can be not-so-cheap. But if you come in the early morning hours or on an uncrowded weekday you will be in farmers market heaven. Don't wait until 4pm on a busy Saturday to arrive. The chefs and local restaurants all embrace the farmers markets in NYC, so arrive early and get the star-chef-treatment. Also, get to know the vendors. They will let you know when the best produce is coming in and when to expect a new crop of seasonal items. The NYC markets are definitly a not-to-miss experience for locals and tourists.

Los Angeles. Wow. I love the farmers markets in Los Angeles. The Third street promenade/Santa Monica/Brentwood and Westwood markets can't be beat. It sprawls for miles and miles (or so it seems). Enough room for locals and tourists to co-mingle in produce harmony. So much space to stroll, and so many vendors to choose from. They really do supply the best of the best produce that the Los Angeles area has to offer. And the vegan kettle corn guy was always a favorite of mine.

Washington DC. Pretty good for the nation's capitol! The surrounding areas of DC include the farms of Virginia and Maryland. I love the smaller neighborhood friendly markets in DC. Especially in the summer months, the peaches, peppers and sweet corn produce is all painted in my brain as delicious market fare. For a metro area with less space than even LA, Wash DC is pretty darn fabulous for farmers market lovers like me.

Miami. I've only been to a few markets in Miami. But the range of tropical produce at fair prices is incredible. If you are looking for exotic farmers market fare, Miami will knock your socks off. The market itself was a bit scruffier than LA, but less crowded and claustrophobic than NYC. And they had a coconut water stand I recall!

Santa Cruz, CA. I grew up in Santa Cruz and thus first learned to love farmers markets there. And to me, the Santa Cruz markets can't be beat. Easy parking. Amazing five-star local produce. And friendly folks. Call it a sentimental favorite, but a Santa Cruz market is my version of produce heaven.

Long Island NY. I was always very impressed with the farmers markets on Long Island. So many small farms and local producers of some high quality finds. And not just fruit and veggies. Flowers, wine and such too. The produce quality at Long Island market, I have to say, can sometimes be better than the NYC markets - simply because the produce usually comes from just a mile down the road. How great is that? The only downside is that there is less variety of items (all locavore-approved though).

Georgia. I have to add in my love of the southern state farmers markets. I have driven across country about five times now and whenever we hit the states of say Georgia, I go nuts. I will make my travel companions pull over for every little farm stand I can find. I like to taste every last peach grown in Georgia. I'm a peach lover and you can't beat the Georgia peach stands. They are everywhere! Just when you think you've hit the last stand another bigger and better one pops up! "We're stopping....again folks!"

Hawaii. Sigh. Love Hawaii. Such amazing tropical produce. Baby bananas, papaya, guava, pineapples, white ginger and those addicting salty macadamia nuts. Hawaii has a ka-billion roadside farm stands for the locals and tourists to enjoy. Some stands are much better than others, but everything is local, fresh and tastes like paradise.

Do you have a favorite farmers market? Let me know in the comments section.

I asked the question: What wellness activity are you doing this Memorial day weekend. And I received some great answers from you, my wellness-loving blog readers and twitter followers. (I'm almost up to 15,000 twitter followers!) Your Memorial Day plans include: Lots of gardening, frosty drink sipping, biking, hiking, BBQ-ing and beach going! Here's a few of my favorite responses...

"Beach on Sunday, possibility of vegan soy cream cones in the forecast."
"BBQ, eat, sleep, BBQ, eat, sleep. Not very wellness oriented, but at least I'll be serving veggie burgers!"
"Planting a garden- the activity that gives back all summer long!"
"Anything that involves buckets of sunshine."
"Late start on spring cleaning. Then rewarding my hard work with a tall glass of homemade agave-sweetened lemonade."
"Memorial day weekend plans = gardening and vegan picnic!"

Click ahead for a lot more of your answers and my answer to "What wellness activity are you doing this Memorial Day weekend?".....

First, what do I plan on doing?
My plans include, possibilities of either a vegan picnic in Central Park or a Brooklyn Bridge run. My plans definitely include a long walk through to sunny city streets with my husband- the final destination being one of my two favorite vegan ice cream shops in the city: STOGO or the newly tasted by moi, Lulu's Sweet Apothecary. Both are stunningly delicious. STOGO has a coconut milk based vanilla bean with those aroma-infused specks of vanilla bean. And Lulu's intense Ginger Molasses flavor tastes like a gingersnap in soy cream form! If you are in NYC on a hot day, I highly recommend one of these vegan ice cream shops.

What Wellness Activities You're Doing this Memorial Day Weekend...

"Beach on Sunday, possibility of vegan soy cream cones in the forecast."

"Planting a garden- the activity that gives back all summer long!"

"Memorial Day is beach bbq day of course."

"Cold drinks to be drunken and vegan veggie burgers to eat at our MD barbecue."

"Memorial day weekend plans = gardening and vegan picnic!"

"Long Bike Ride through the sticks on Memorial Day."

"I signed up to do a 2 mile race in the next suburb over--i'll be slow but at least i'll be exercising!"

"BBQ, eat, sleep, BBQ, eat, sleep. Not very wellness-y, but at least I'll be serving veggie burgers!"
"Family BBQ by the pool. Homemade watermelon Popsicles in the freezer."

"Nothing. Chilling is my favorite weekend activity"

"Heading downtown for shopping with my girls. Then probably relaxing in the sun somewhere. "

"I don't know. But it will involve a lot of vitamin D in the form of sunshine."

"Watching and playing sports. Go Yankees. "

"Gardening this Memorial Day weekend."

"It's Memorial Day. Gosh, I totally forgot. Any good ideas?"

"Memorial Day is overrated. Everything fun gets crowded and everything crowded is stressful. I'll be kicking it inside with some frosty beverages until the mass hysteria chills out. Maybe the PM will be safe to go outdoors. I live in NYC....Touristas!"

"I'm so excited about a wine tour on Sunday. At an organic vineyard. "

"Anything that involves buckets of sunshine."

"Attempting to bake a rhubarb pie. Wish me luck."

"Nothing! Cheers to resting."

"Pool and kids. And a tall glass of iced tea."

Add your ideas to the comments section!

Need a smoothie, juice or drink recipe? Drink recipes!
Need a at-home iced tea recipe? Bottled Iced Tea.

Have a Healthy. Happy. Memorial Day!!!

Still fumbling through your kitchen cabinets feeling a bit uninspired to create a fun, vegan, festive and healthy Memorial Day menu? Well, here is a little last minute inspiration from a few of my favorite recipes-perfect for an outdoor BBQ or indoor family gathering. And for each course I'll even give you two suggestions: a super fast recipe and a 'worth the wait' recipe in case you have time restrictions-or not! Click ahead for my healthy, happy, vegan Memorial Day menu...

Starter Snack:
Super Fast: Vegan Ranch Dressing Dip with Veggie Sticks
Worth the Wait: Sweet 'n Pepper Toasted Nuts

Beverage:
Super Fast: At-Home Bottled Iced Tea with Mint
Worth the Wait: Frosted Ginger Lemonade

Veggie Side Dish:
Super Fast: Crunchy Cool Jicama Slaw
Worth the Wait: Deviled Avocado

Fruit Side Dish:
Super Fast: Salty Apples
Worth the Wait: Surfer Sunrise Golden Fruit Salad

Entree-Burger/Pita:
Super Fast: 5-Minute BBQ Sandwich, vegan
Worth the Wait: 'Thanksgiving in July' Backyard Burger

Entree-Pasta Dish:
Super Fast: Lemon Peppered California Pasta Salad (Cold)
Worth the Wait: Squash 'n Spirals Summer Pasta Salad (Hot)

Dessert:
Super Fast: Double Chocolate Chip Soymilk Shake
Worth the Wait: Zesty Lemon Custard Bars

The classic red tomato lasagna gone vegan. That is my recipe for Lasagna Rosso Classico. It's vegan. It's gourmet. And it's sure to please every lasagna lover-even the non-veg folks. Plus lasagna leftovers are always yummy. Less time in the kitchen, more time eating. Side note: This is part one of the lasagna recipes. In the next few days I'll post my Spicy Lasagna Verde recipe-made with pine nut pesto, tomato-free. Yum.

Click ahead for part one, my classic red lasagna recipe and a super duper how-to photo slide show of the lasagna making process...

Before you begin, be sure to read my five tips for a better vegan lasagna.

Lasagna Rosso Classico
vegan

1 box no-boil lasagna pasta strips
1 container extra firm tofu (about two cups of ½ inch thick 'tofu steaks'.)
1-2 cups of shredded Mozzarella or Monterey Jack cheese, vegan (I use Follow Your Heart brand because it melts well.)
1 can of diced San Marzano tomatoes
1 ½ cups tomato sauce, any variety
¼ cup roughly chopped garlic
3 tablespoon pine nuts
1 cup mushrooms, sliced (any variety you'd like)
For tofu/mushroom prep:
agave syrup
fresh lemon juice
Also needed:
crushed red pepper flakes
olive oil, as required in cooking process.
salt/pepper as needed
fresh basil and chopped parsley for garnish
optional layer: a sweet potato layer adds an interesting texture and flavor if you are looking for a creative way to jazz up your lasagna. It also adds some healthy fiber and vitamin A.
You can also add in an optional pine nut pesto layer. It adds a flavor and texture similar to ricotta cheese. My recipe for Spicy Lasagna Verde will have this layer...

To make:
First lay out all your ingredients.
You will be pre-cooking most of the filling ingredients so you want to make sure everything is ready and available on the counter top.

Grease the bottom of your pan with olive oil.
You may use a 9" round pan or a long rectangle casserole dish.
Open the tomatoes and tomato sauce.
Spread about ¼ cup tomato sauce on the bottom of the pan.
Then lay one layer of no-boil pasta strips on top of sauce.
A little overlap of the pasta is good.

Note: You can actually layer the lasagna ingredients any way you'd like, but this is how I like to do it.

Next, put a thin layer of mozzarella cheese on pasta. Set pan aside.

Ingredients prep.
It's time to braise the tofu.

First, slice the tofu into ½ inch thick strips.
Add 2 tablespoon olive oil, 3 tablespoon lemon juice and 1 tablespoon agave syrup to a hot saute or soup pan. Add the sliced tofu.
Cover pan and allow to braise for a few minutes over med-high heat.
You want to brown the edges of the tofu, while still keeping the center of the tofu fluffy and moist.
Salt and pepper the tofu as needed.
About ½ teaspoon salt/pepper per batch.

Repeat this process with all your tofu rectangles. I had about 10 to work with.

Next, in the still hot pan, add a few drizzles of olive oil, dash of salt and the mushrooms and garlic cloves. I'll also add in some leftover lemon juice if the pan is bone dry.
Saute for a few minutes, covered.
Next add in the pine nuts. When the pine nuts toast up and turn dark in color remove the pan from the heat. Add some fresh black pepper and toss this mixture. You can also toss in some red pepper flakes if you want a spicier lasagna.

Set this mushroom mixture aside.

Now back to the lasagna layering.

Atop the last layer of cheese, add the mushroom mix. Spread it evenly over the pasta.
Next add another layer of pasta.
Next add a thick layer of San Marzano tomatoes.
Add another layer of pasta.
Next, add a thick layer of tofu. Pack them in tightly.

Next, pour a layer of tomato sauce atop the tofu.
Next, add another layer of pasta strips.
Next add another layer of cheese.
And another layer of pasta.
Next, a last layer of San Marzano tomatoes, and some pasta sauce as well.
Then cover that top layer in a thick spread of shredded cheese.

Sprinkle about a tablespoon of crushed red pepper flakes on top.
*You can also drizzle a table spoon of olive oil on top for a tad richer finished product.

Cover the lasagna with foil-tightly.
Place in a 350 degree oven to bake for 45 minutes.
When the 45 minutes are up, carefully uncover the lasagna and broil it on high for about 5 minutes to brown the top cheese layer and crisp up the edges.

Garnish with fresh basil, chopped parsley and more red papper flakes.

One of my favorite dishes growing up was my mom's lasagna. I requested it every year on my birthday. I also requested it with a bowl of fresh guacamole, but I've come to realize the flavor error on that oddball craving combo. But I still adore lasagna. Over the years I've evolved into a vegan lasagna snob it seems, because just any layered pasta dish will not do. So if you're curious to improve your lasagna skills, I have a few tips to share. And then my next few posta will include two of my best lasagna recipes: Classic Lasagna Rosso. And Spicy Lasagna Verde which is made with no tomatoes and uses pesto instead of tomato sauce. It's a knockout recipe. But before you tackle those, check out my five tips for a better gourmet vegan lasagna...

Five Tips for a Better Gourmet Vegan Lasagna

1. If you wouldn't eat it that way, don't layer it that way.
With exception to the noodles, which need no treatment at all, every ingredient that I layer into my lasagna gets 'prepared' before I go stuffing it inside. For example, with zucchini, I won't layer it in raw, I will saute it in seasonings, garlic and olive oil first-then layer it in. For tofu? I prefer to braise my tofu slices before I layer them in the lasagna. Raw tofu is quite bland on flavor. So while the flavors will soak into it during the cooking process, by braising my tofu first, it will have a delicious caramelized texture on its edges and the flavor will be much better. I do the same for mushrooms, veggies, pine nuts, garlic and any other ingredients I add in. I'll saute the veggies, roast the garlic, toast the pine nuts, etc. Better ingredient flavors and textures going into the oven, better flavors and textures coming out.

2. Save Time and Flavor: Use No-Boil Lasagna Pasta.
I used to think that this was cheating to use the hard-simply lay them in the pan pasta strips. But I have come to realize that they are a huge time saver and actually increases the flavor of the lasagna. What happens is instead of the pasta strips cooking and being soaked up with pure plain pasta water, the pasta becomes marinated with flavor-packed juices from the tomatoes, veggies and other ingredients. The pasta will have tons of flavor and will also pull away any excess moisture from the ingredients preventing a mushy or soggy lasagna.

3. Cheese Substitute.
Everyone knows that cheese is the big yummy fun ingredient in lasagna. Well I have two tips to re-creating that cheese flavor and fun with vegan ingredients. First, you can use a vegan no-casein cheese in place of mozzarella cheese. I love Follow Your Heart brand. It melts very well and is very flavorful. I will also use a vegan cheese substitute for Parmesan cheese-if I am adding it that day. The second tip is instead of ricotta cheese, use a pine-nut dense pesto sauce. About ¾ toasted pine nuts and ¼ basil and garlic and other ingredients. When cooked, this pesto will become very dense and dry-and full of flavor-and it really tastes a lot like a ricotta cheese does. Only it's much healthier and dairy-free!

4. Premium Ingredients.
Again, ingredients shouldn't just be stuffed into the layers. A good lasagna isn't a everything-but-the-kitchen-sink, whatever leftover veggies and herbs you have lying around dish. Go premium on the ingredients! Premium doesn't have to be expensive. Go for the good stuff that is on sale if you'd like. Delicious-looking organic red bell peppers on sale? Do a premium red pepper lasagna. Premium meaning high, eat on-their-own quality. Use really good mushrooms. Use the good brand of firm tofu. Use san marzano tomatoes instead of the on-sale brand x variety. Use fresh herbs, real garlic, good olive oil and high quality seasonings. Using premium ingredients makes for a gourmet lasagna. And if you want to keep it cheap-use only one ultra premium ingredient like mushrooms or a really high quality blend of veggies-or like I mentioned the organic bell peppers.. Then highlight that ingredient in the dish by not using any lower quality 'filler' ingredients. Keep it simple and high quality and you will have a winner.

5. To Tofu or Not to Tofu.
It seems everyone uses tofu in their vegan lasagna-right? I see it on menus, at Whole Foods prepared food section and maybe there is a reason for it. Well, I tried the tempeh lasagna thing and I played around with seitan flavor in a lasagna dish and it just wasn't the same. You may not agree, but for me tofu is indeed the protein of choice for a premium vegan lasagna. The trick to tofu is to marinate, braise or bake it first-before you layer it. Get some of that flavor-less extra tofu water out before sticking it in your dish. Another tofu tip: get creative. You don't have to do a pasta, tomatoes, tofu, cheese lasagna. That can be boring over and over again. Luckily, tofu is a versatile ingredient and goes well with and picks up strong flavor accents like jalapeno, garlic, basil, mushrooms, corn, pesto, fennel, hemp seeds, artichokes, olives, chili peppers and many many more flavors that you can build your lasagna around.

Bonus Tip....

Bonus Tip: You may already know this tip, but it is crucial to getting that bubbly burnt edge crust of your lasagna. The last five minutes of cooking should be done after you uncover the lasagna and turn your over on high broil. But watch carefully, you don't want to burn it-just bubble the top and crisp up the edges. A lasagna tip must...COMING UP...

Don't forget to check back for two amazing vegan lasagna recipes: Lasagna Rosso (Red Lasagna) and a Spicy Lasagna Verde made with a rich pine nut pesto sauce.

And the best thing about lasagna is that it will last you a few days: less cooking, more eating!

I found these exotic gourmet mushrooms at Whole Foods Market for $29.99 a pound. I purchased a nice handful for around $3. You've heard of shiitake, bluefoot, portobella, white button and oyster mushrooms. But have you ever heard of these....

What are they?

Yellowfoot Mushrooms!

Similar to the name bluefoot, with the delicate texture of oyster or hen of the woods. They have bright yellow stems and not-so-shocking, they taste divine!!!

If you can find them, try a few. Simply saute with a bit of olive oil and lemon juice or garlic. They have a pungent salty woody taste that is delicious eaten along or as a gourmet side dish.

If you've seen yellowfoots before-let me know! It was a first time find for me.

"Fiddleheads Ferns", is not only fun to say, but they are fun to eat. I had actually never tasted a fiddlehead fern until last weekend when I dined at Craft NYC. Craft is my place to 'craft' my own veggie tasting. I ordered morel mushrooms, ramps, English peas, Jerusalem artichokes, hen of the woods mushrooms, fingerling potatoes and the wild card veggie: fiddlehead ferns. All the foodie buzz about fiddleheads got me excited to taste the spiraled green fern. And wow, they were delicious!

What's all the Fiddling About? Highly seasonal, fiddlehead ferns are available for a short time in the month of May. And they excite foodies and chefs the way ramps and morels do this time of year. Yay Whole Foods. I bought some fiddleheads at WFM and created this delicious pasta dish around them. The ferns are seasoned very mildly with lemon and olive oil. And they are paired with spicy sweet toasted chickpeas. The result is a yummy and lively dish that lives up to the awesome name fiddlehead ferns...

Fiddlehead Fuss. You may be curious about the fiddlehead, as I was. So here are a few facts: "Fiddlehead ferns refers to the unfurled fronds of a young fern harvested for food consumption."

The name Fiddlehead Ferns: "The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a fiddle."

Also, fiddlehead ferns are low in calories-only ten calories per ounce. And a good source of vitamins A and C.

So here's the fiddle-tastic recipe....
Spicy Sweet Fiddlehead Chickpea Pasta
vegan, serves two

1 can chickpeas
1 cup fiddlehead ferns
2 portions of your favorite pasta
1 small vidalia onion, sliced into thin rounds
6 cloves garlic, chopped roughly
4 tablespoon olive oil
3 tablespoon veggie broth (or salted water if you are out)
1 lemon, juiced
1 teaspoon cayenne
1 teaspoon red pepper flakes
1 ½ tablespoon agave syrup
1 teaspoon salt
1 teaspoon pepper
garnish: fresh parsley

Chickpeas:
Add 2 tablespoon olive oil, 6 cloves garlic, 1 ½ tablespoon agave, ½ teaspoon salt, and 1 tablespoon lemon juice to saute pan.
Turn stove on med-high.
Add 1 can drained chickpeas.
Saute uncovered for 5 minutes or until chickpeas appear to brown and crisp up on the edges.
Turn heat to low.
Add 1 teaspoon cayenne and 1 teaspoon black pepper to chickpeas.
Toss well in still-hot pan.
Set aside until needed.

Pasta:
Boil 2 portions of your favorite pasta. I used a wide papardelle pasta.
Drain pasta water and pour pasta into a large mixing bowl.
Drizzle 1 tablespoon olive oil onto cooked pasta.
Add in the sliced onions and toss well.
Add in the red pepper flakes and toss again.
Optional: some vegan Parmesan cheese is also a nice add in here.

You can now add the toasted chickpeas to the pasta.
Toss well.
Plate each portion of pasta and chickpeas.
The fiddleheads will be placed on top of the pasta dish-still sizzling hot.

Fiddleheads:
Cook the fiddle heads last, as they will be the topping for the pasta dish and best when firm and hot.
Turn saute pan back on med-high.
Add in 3 tablespoon veggie broth, 2 tablespoon lemon juice, ½ teaspoon salt, and 1 tablespoon olive oil.
When pan is hot, add in fiddleheads and cover.
You want the steam and pan heat to cook the fiddleheads quickly.
They should be cooked through in about a minute.
The fiddleheads will turn a dark green when done, but still stay firm.
If you want to firm them up a bit more, continue sauteing them uncovered for another minute.

Place a few spoonfuls of fiddleheads on each plate of pasta.
Garnish with red pepper flakes and fresh chopped parsley.

I'm Conflicted. I'm on Alice's side by virtue of health, wellness and greeness - but Tony is the winner when it comes to street-appeal charisma and common sense.

Bourdain vs. Waters. Live! You may have heard of the ongoing clash between the sometimes 'ditsy' know-where-your-food-comes-from advocate Alice Waters and the I hate anything good for me by principle, celebrity chef/author/TV host, Tony Bourdain. Last winter, Tony said some not so nice comments about Alice Waters and in turn felt the public wrath of her many garden-growing followers. To put it 'nicely', Tony said Alice annoyed him. The full quote here.

Round Two. So last week when Tony and Alice (and Duff Goldman) shared a stage at the Connecticut Forum's Food for Thought Forum Panel Discussion, they spoke to a sold out audience, no doubt hoping for a little controversial clean fun (or dirty Bourdain-style) debating. The audience was well rewarded with a clash of the foodie titans. Click ahead for a video of Alice and Tony discussing the virtues and inner morals of...a hot dog...

Save the Cupcakes. Ban the Truffle Oil. Not only did hot dogs come up, when asked what food trends each of the panelists would ban, 'Ace of Cakes' star Duff Goldman had an answer that might upset the folks at Babycakes: cupcakes! Alice answered Fusion cooking and Tony said Truffle oil. Read more here: Eat Me Daily.
Some cupcake love...

Papaya is one of my favorite fruits to rave about. I love it in smoothies, eaten alone in a papaya bowl (recipe here) or used in fruit salads. You can even grill it, gently. It is sweet, soothing and incredibly easy to digest. One cup of papaya is packed with nutrients and health benefits. Get papaya recipes and the super food details on this must-eat fruit...

Papaya and Papain. Papain is the enzyme found in papaya.

Healthy Pinkness. Papaya is an incredibly healthy fruit for the high amounts of papain that it contains. Papain is right up there with bromelain from pineapples when it comes to high quality fruit enzymes. Papain aides in digestion, and has been shown to assist in a wide variety of body functions from clearing up allergies to calming skin issues. I recommend eating papaya first thing in the morning on an empty stomach and with no other food. Papaya digests very quickly, and thus should be eaten alone.

As you'll find below, papaya is low in calories, yet nutrient dense. And the high water content make it a hydrating fruit for warm and dry days, seasonal eating.

Here are the nutrition facts for papaya, obtained from nutritiondata.com... Nutrition Facts: Papaya
1 cup cubes
calories: 55
fat: 0 g
protein: 1 g
carbs: 14g
Vit A: 31% RDA
Vit C: 144% RDA
Fiber: 3 g
Folate: 13% RDA
Vitamin E: 5% RDA
Vitamin K: 5% RDA
Potassium: 10% RDA
Calcium: 3% RDA
Magnesium: 3% RDA

Nutrition Facts Summary: Papaya is low in calories, fat-free, high in vitamins A and C. High in potassium. And a great source of vitamins K and E. It is even a good source of fiber.

Papaya: super food. Get some!

Papaya Recipes:
Fresh Strawberry Papaya Coconut Smoothie
Double Fruit Enzyme Smoothie
Peach Papaya Light and Dreamy Smoothie
Where to find frozen papaya chunks
Calm Tummy Smoothie
Ten fruits to grill

I am on a real mango blitz right now- I can't seem to get enough of them. Champagne, Haitian or traditional round varieties all make me swoon in the produce section. So I wanted to build a light no-bake pita pocket sandwich around some beautiful thick mango slices, but I didn't want to heavy-it-up with a dense proteins like tempeh or seitan. So, I decided to do a zesty pine nut pesto as the flavor pairing. I changed my traditional pesto recipe to make it a tad sweeter and super lemon essenced. Bright, acidic and sweet, this pesto is to die for! And it compliments the sweet creamy mango perfectly. What a hit of a pita pocket sandwich! Click ahead for the sunny-licious recipe...

Pesto Gone Sassy. This pesto sauce is soo good. I sassed it up by amping up the lemon flavor and adding a sweet-saute of toasted pine nuts to the blend. But it is indeed that hefty kick of lemon that leaves you coming back for another spoonful. Good thing the pitas won't use all the pesto you make-so there will be plenty for dipping!

Here's the sunny summertime style recipe...
Simply Sunny-licious Pesto Mango Pitas
vegan, serves two

½ cup Kathy's Lemon-y Pesto Spread (recipe below)
*the recipe below will make about a cup, so you'll have leftover pesto for dipping. Yum.
1 large ripe mango, sliced
1 small vidalia onion, sliced into rounds
a few handfuls of greens-your choice
2 soy or whole wheat pita pockets, warmed

To Make:
The only intensive part of this recipe is the pesto:

Kathy's Lemon-y Pesto Spread
1 large lemon, juiced
1 cup toasted pine nuts
2 tablespoon agave syrup
1 tablespoon olive oil
1 teaspoon pepper
1 teaspoon salt
2 cups chopped fresh basil
½ cup parsley
8 cloves of garlic
1 teaspoon red pepper flakes

To make pesto:
Lightly toast pine nuts in a bit of oil, salt and agave syrup. Be careful-pine nuts only need about 45 seconds over high heat to toast up! The burn very easily.
Add all ingredients to food processor and blend until creamy and smooth.

Pita Assembly:

Add a few spoonfuls of pesto, a few slices of mango, and onion to each pita. Add as many greens to stuff the pita full. Serve in triangle pieces.

So yum.

My alternate walnut-cheesy pesto dip recipe is here.