Good morning! I missed you on Monday, but I appreciated the day “off” from blogging. A few things have been happening, but all good stuff.
Healthy Taste of Ventura:
That is Dr. Matt Lederman, M.D., from Forks Over Knives fame. He is so, so knowledgeable about the health aspects of plant-based living and it was an honor to hear him speak and get to talk to him afterwards.
How about this guy?
Maybe you don’t recognize him with his clothes on? That’s Robert Cheeke who is another truly nice individual who is also very knowledgeable about vegan nutrition and health.
This event also featured three cooking demos, fabulous food, and a lecture by one of my idols, Dr. Michael Greger, M.D., from NutritionFacts.org (yes, I did just see him a few weeks ago; what can I say, I’m a Greger groupie?):
Here are some more pictures from the event:
One of the things I love the most about attending events like this is meeting like-minded people. I also get updated information and inspiration to keep on keeping on, you know what I mean? I plan to attend the Healthy Taste of LA in November where Dr. Neal Barnard, M.D., will be speaking (I am already beyond excited for this one). Join me; you can get your tickets for that here!
Vegan Mashup Giveaway:
Have you heard of the new vegan cooking show, Vegan Mashup? I was sent a DVD of the first season and it is fantastic!!! I especially loved the segment on healthy recipes. This show is airing on many public television stations around the U.S. and Canada, so do keep an eye out for it; it’s not to be missed!
The DVD of the entire first season is also available for purchase here, but the producer has generously offered to send two lucky readers a free copy.
To enter to win this DVD, please leave a comment on this post telling me about one of your favorite healthy cooking inspirations, whether it be a blog, book, chef, show, or whatever. I will randomly select two winners on Tuesday, April 16th. This giveaway is open to people over the age of 18 in the U.S. or Canada. Good luck! [Editor's note: this giveaway is now closed].
Photo Food Journal:
Since it is Wednesday, I am sharing a picture with you of everything I ate yesterday.
I started off with an Energizing Green Smoothie, but this one was made with dandelion greens from my local farm stand. The fresh mango covered up the bitterness of those strong-flavored greens pretty darned well, thankfully. I added some buckwheat groats for crunch:
Lunch was an iteration of my Eat Your Veggies Quinoa Salad; in this one I added a cup of cooked lentils and a drizzle of my Herbed Hemp Dressing (don’t forget you can get all of my favorite recipes in my app for iPhones and iPads, Vegan Delish here!):
Since it was Alan’s birthday yesterday, we got all crazy and had Peanut Butter Soft Serve as a treat after lunch:
It’s a good thing that the carob made the dessert brown, because I may have snuck in some wheatgrass powder just to give it a little kick of super foods (shhhh, don’t tell the birthday boy who prefers his desserts unadulterated):
Dinner was completely inspired by one of the episodes on the Vegan Mashup DVD. In particular, I was fascinated by the “Healthy on a Budget” segment with Colleen Patrick-Goudreau who showed how to make a quesadilla using hummus. Here are some photos of the process:
That’s right, the hummus when slathered between two tortillas gets melty and gooey and the whole thing tastes absolutely delicious:
I overfilled mine so it was impossible to slice into quarters, but it was fantastic nonetheless. I served it with some kale chips and kiwi for dessert:
Here’s a really simplified version of the dish:
Easy Hummus Quesadilla
Inspired by Colleen Patrick-Goudreau’s recipe on the Vegan Mashup DVD
1 cup cooked chickpeas or cannellini beans, rinsed and drained
2 tablespoons salt-free tahini
1/4 cup freshly-squeezed lemon or lime juice
4 corn tortillas
1 red bell pepper, sliced
red onion slices
salt-free salsa and/or hot sauce
avocado, if desired
In a medium bowl, mix together the beans, tahini, and lemon or lime juice, using a fork to mesh together into a creamy texture. Place a dry skillet over medium heat. Place two corn tortillas on a flat surface and spread the hummus/bean mixture evenly between the two, staying away from the edges. Layer the tortillas with the sliced bell pepper and onion and salsa or hot sauce. Place the remaining tortillas on top of each mixture and press gently. Heat the quesadillas in the skillet for several minutes, flipping once. Serve hot.
Thank you for your concern about my cat. I am happy to report that Xena successfully had her dental surgery yesterday and is doing pretty well. She also got her vaccines so the poor baby is having a tough recovery. But, I am very thankful that she is okay.
I hope you have a great day and rest of your week. I’ll be back here on Friday with a round-up of the best healthy vegan recipes from the blogosphere this week.
I know I always remind you of this, but please feel free to keep in touch with me using social media such as Facebook, Twitter, Pinterest, or Instagram. I update these channels several times throughout the day whenever I’m procrastinating from doing my school work.
Lastly, please do check out my recipe app, Vegan Delish, on the iTunes store; every single one of the over 80 recipes on the app is made with whole food ingredients with little to no oil, salt, or added sugar. Thank you for your support!