Summer is almost here! Could you use a refreshing drink? I know that I could. This delicious and easy to make mango lassi comes from the excellent raw food chef, Diana Stobo.  She is a classically trained chef studying culinary arts at Cornell University.  She eventually became interested in nutrition and healing and turned to raw foods.

“No Sugar,  No Wheat, No Dairy, No Alcohol, No Meat” is her motto which is covered in more detail in the new award winning book, Get Naked Fast.  The book focuses on raw nutrition and raw beauty.  What I really like about Diana Stobo is that she makes raw food accessible and quick with common tools, techniques and ingredients.  Visit her site here.  This healthy, speedy recipe is a thirst-quencher on a hot day and requires the following ingredients:

* Larry and Luna Coconut Bliss ( a real favorite of mine although, another coconut ice cream will work as well)
* Diced mango
* Rejuvelac (substitute for yogurt)
* Almond Milk (unpasteurized)
* Cardamom
* Agave or other sweetener as desired

Coconut Secret introduces Coconut Aminos a raw seasoning sauce that is an excellent alternative to soy sauce.

Some of you are unable to use soy sauce for a variety of reasons. Perhaps you have an allergy or you take medication that forbids the use of soy. Could it be that you simply prefer not use anything that is soy-based? Are you like me wanting to try something new? About a month ago, I purchased Coconut Aminos, and it’s a great low glycemic substitute for soy sauce.

Coconut Aminos only contains coconut sap and sea salt.  Keep in mind that you will spend more money however, there are some advantages such as it’s: low sodium, gluten-free, 100% organic, dairy-free, vegan and it contains 17 amino acids.  Seems like this product has a lot of pluses right?  Yes, it does and the best thing of all is the taste.  I actually prefer the taste to soy sauce – it’s sweeter, lighter and milder without the sharp taste.  If you are a diabetic or you need to reduce your sodium intake and want a tasty sauce for marinades, sautés or seasoning, be sure to try this.

Kale is a real favorite of mine. If you like it as well then, you’re in for a treat. Vegetarian chef Cherie Soria has been teaching for over 35 years and states that one of her greatest accomplishments has been “saving the lives of countless innocent animals.”  Would you like to learn more about healthy raw foods?  Tomorrow, February 22nd @ 10pn Eastern, she will be teaching a free teleseminar titled, The Raw Food Revolution Diet on Global Teleclass.  Note that there are long distance charges; for time zone conversions, go to www.timeanddate.com.  Another option is to watch this video and learn about the 5 tastes and make this healthy recipe.

For the salad:

2 cups large kale leaves
1 1/4 cups whole head cabbage
1 large ripe tomato
1/2 cup currants
2 tablespoons whole red onion
1/2 red jalapeño chile, seed and minced or pinch of cayenne
Pinch of salt

For the dressing:

1 tablespoon light miso
2 teaspoons flaxseed oil
1 1/2 teaspoon agave nectar
1 teaspoon lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon onion powder
1 teaspoon ground golden flaxseed
1 small clove garlic
Pinch powdered mustard

Even though Mardi Gras celebrations ended this past Tuesday, it is not too late to have some Mardi Gras fun. Chefs Mike C. and Olivier Said over at Kitchen on Fire put together this easy Vegan Rataouille. Laisser Le Bon Temp Rouler. The ingredients are:

1 or 2 cloves garlic
1 or 2 red bell peppers
1 or 2 zucchini
1 or 2 Japanese or Asian eggplant
2-3 tablespoons oregano
2-3 tablespoons thyme
2 bay leaves
1/4 cup black olives
1 pinch salt (or to taste)
1 pinch pepper (or to taste)

February will focus on food and a few of the finer things in life. Why? With so many celebrations occurring this month, why not? Chocolate is definitely one of my guilty pleasures: Is it one for you too? If not, you may change your mind after this. Find out about the health benefits of dark chocolate with Mary Engler, a professor in the School of Nursing at the University of California San Francisco. Follow Timothy Childs of TCHO chocolates in San Francisco as he shares the process of making chocolate from the cacao fruit to the cocoa bean and finally to the finished product. Afterward, there are two delicious chocolate recipes for your enjoyment.

I used to love S’mores a child and remember making lots of them over the stove. S’mores are great with vegan marshmallows. Chocolate plus gingersnaps! Both treats are healthier with dark chocolate. Can’t wait to try them? Check out the recipes below.

It’s Monday, and I could sure use a drink. What about you? Well you won’t be left out because there are not one, but two drinks – with a twist – on tap. One is alcoholic; one is not. You decide which you prefer. If you are like me, you will take both of them! The first drink contains Moscato, and it’s a little on the bubbly side. Moscato d’Asti G D Vajra, Moscato d’Asti Spumante, Moscati d’Asti Mario Torrelli and Makulu Moscato are all vegan. A vegan Muscadet such as Muscadet des Coteaux de la Loire and le Muscadet de Sèvre et Maine are some other choices. Drink number two is apple cider. Trader Joe’s makes an organic, vegan apple juice. Salud!

Pumpkins are plentiful this time of year in the United States.  Yes, the recipe calls for garnet sweet potatoes, but pumpkins would also work well.  “Sugar pie” pumpkins would be a good choice.  Acorn squash and butternut squash are also fine substitutes.  Credit goes to Healdsburg, California based Lia Huber for this recipe.  She has traveled extensively and written several articles.  In addition, Lia runs the Nourish Network community site which furthers her goals of “helping people enjoy food that’s healthy for both their bodies and the earth in new way” and sharing the “fundamentals of sound nutrition.”  While it’s not a vegetarian site, there are some suitable videos on the basics such as grating and mincing garlic and some recipes like “Farrotto” with Butternut Squash and Shallots.  See more recipes below.  Bon Appétit!

Honey-Ginger Roasted Carrots An easy, sweet and basic way to add taste to carrots.  Choose agave nectar, yacon or brown rice syrup instead of honey if you like.

Watermelon-Basil Agua Fresca Don’t have any watermelon? Try strawberries instead.

Eggplant-Ricotta Tartine Out of eggplant? Roasted red peppers or basil would be great substitutes.  Raw “cheese” would be a great replacement for ricotta.

Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette Enough said!

So healthy and tasty as well. This recipe is from chef, Terry Walters. She has a new book out titled Clean Food, “The cleaner we eat, the clearer we think, and the better we can embrace good health and nutrition.” Now I know that this seems contradictory after that killer chocolate pecan cake. Well it’s all out balance – something decadent, something healthy. Right? Anyway, no packaged food here. Terry’s approach

“is not about denying ourselves the foods we love. Rather, it is about looking at the big picture, delving into our imbalances and incorporating the nutrients and life practices that we are missing in order to be healthy – mind, body and soul.”

Some may be allergic to soy and nuts or gluten so, use your own judgment. She recommends eating more of the following foods:

* Whole Grains
* Vegetables (especially dark leafy greens!)
* Legumes
* Soy
* Nuts and seeds
* Fruit
* Sea vegetables
* Herbs

Sounds good to me.

Hello all. October – in additional to being the time when autumn kicks in and Halloween trick-or-treats appear – is Vegetarian Awareness Month. At this point, we’re a week into the month. What better way to celebrate than to have a decadent chocolate cake! Three of the skills necessary to be a successful vegetarian are: substitution, adaptation and modification. Today’s recipe requires replacements if you go vegan. Soyatoo or coconut cream are both suitable substitutes for cream. If you don’t eat eggs be sure to use an egg replacement such as Ener-g egg replacer or 1/3 cup of apple sauce (per egg) . Ditto for butter: vegetable oil and a substitute like Earth Balance spreads will work. With a little planning and know-how adaptation is no problem.