On my trip home to Denmark, my talented sister-in-law Mette made this delicious couscous salad for me with baked potatoes to go along. YUM! I was in heaven! I have replicated it once before, after my trip earlier this month. Today, I wanted to celebrate 21 Celsius weather, so this dish seemed absolutely perfect!
First, I cooked up a cup of Bob’s Red Mill Tricolor Pearl Couscous aka Israeli Couscous. Seriously, this only takes 10 minutes to make! Easy peasy! Then I added a whole red bell pepper (sliced & diced), two carrots (finely sliced), and then some sun dried tomatoes. For dressing, I used Annie’s Lite Raspberry Vinaigrette.
After a rather relaxing past weekend of unplugging completely from the world in the company of four sweet dogs (one of them mine) – I was house sitting for a friend, I have been having one of those crazy busy weeks (a couple of 12 hour work days) with little to no time to write, so today I came home to this wonderful uplifting surprise from my friend John Goldfuss in New York City and became inspired to write! You might remember that I wrote a post about his new launch of Tomatina Juice a while back? Well, I came home to a sweet package from John waiting outside my door and inside I found this…
…bottle of John’s wonderful all-natural, premium tomato-vegetable juice! I am going to save it till and savor it on Saturday. This will be my drink after I finish teaching my Food for Life Cancer Project Nutrition and Cooking Class! Tomatina is 100% Vegan, Gluten-Free, and has no GMO‘s! It is such a delicious treat! Best tomato-vegetable juice, in my opinion, that is out there on the market! Also, the juice comes in a glass container, which is big bonus for those of us concerned about cancer prevention!
Way to go, John! YOU ROCK!!! I just know that your product will rock the juice market!
Cheers to you & everyone reading!
Health & Happiness, Nina
Today on Facebook I came across this incredibly inspiring 98 year old vegan, Dr. Ellsworth Wareham. Thank you to Carrie On Vegan for liking this one, so I could watch this man share his experiences. Dr. Wareham was a famous cardiothoracic surgeon up until the age of…HOLD ON… 95! Can you believe it? That blew me away! What an incredible inspirational voice for a whole foods plant-based vegan diet!
I just returned from the Motherland where I spoke to a group of 50+ women and a few men about the cancer prevention and the benefits of a whole foods plant-based diet. It was my first time speaking to so many people at one time about this issue that is so dear to my heart and that I feel passionate about because I know that it’s the right way to live, eat and thrive! So I thought I’d share some photos from the day I spoke. My sweet cousin Mette is the person behind all of these photos!
The room we were in was quite nice. There was a woman preparing coffee and baked goods for the audience. I had brought t-shirts and hats from the cancer society here that I had been so generously gifted before this trip!
The people arrived…
I received a warm welcome and was introduced by this fantastic woman who teaches exercise classes to the survivors, an important component to cancer prevention and survival!
During the introduction I got to talk about how I got there in the first place. During my last visit, I had run into a cancer survivor named Henning at the library, without that “coincidence” I might not have been there, so I am thankful to the Universe for arranging that nice little meeting!
Also, I’m incredibly grateful to PCRM and for being a Food for Life Instructor! I spoke about what I have learned over the last year or so. Here’s a glimpse of my power point introduction.
I spoke of PCRM’s awesome work (Physicians Committee for Responsible Medicine) and Dr. Neal Barnard‘s work in cancer prevention through diet. However, I also had to mention the astounding work and findings of Dr. T. Colin Campbell! Here I am talking about The China Study…if you still haven’t read it or any of Dr. Neal Barnard’s work, now is the time!
At the end I answered questions.
Overall I was happy with how it went. I know that the information was thought provoking to those who have never heard this information before, but I was invited back to give a longer lecture the next time I’m in town, so to me that is all that matters! If someone took what I had to share with them home and made just a few changes that would at least be somewhat a step in the right direction, but I am of course crossing my fingers that they will embrace what I had to say and make a total awesome whole foods plant-based vegan switch…because not only is it better for our bodies, but also for the future of our planet! It’s a Win Win situation all the way around!
Here’s Mette and I after the lecture having lunch in a hip cafe. We both had a large salad with hummus and bread!
What’s next? Hopefully more lectures like this one! I am open and willing to spread the message of the awesome benefits of a whole foods plant-based vegan diet around the world as the opportunities present themselves! My next speaking engagement is in May for the local prostate support group in my city. I’m really looking forward to that one as well! Word for the week is GRATITUDE! Make it a great one!
In Health & Happiness,
Hey Hey Everyone,
What have I been up to? I’ve been crazy BUSY lately, but so what’s new? I’m busy a lot! I got my spoon in many pots, so to speak. I thought it was time for an update since I’m about to take off for spring break! I’m flying overseas to speak for the Cancer Society in my home town and to visit my family and catch up with friends. There’s little time left before I leave so I’m trying to get everything done besides working full-time etc etc. Yadda Yadda Yadda…Seriously, you don’t really want to know all that! And now I sound like I’m complaining and as my ardent reader told me when I ran into him on Saturday (besides saying that I’m his muse for healthy eating…Thanks again for that one!), is that he thinks I’m too serious in my posts! That made me laugh, but I guess he’s right! Some of this stuff that I write about is pretty serious stuff, but if you knew me, you’d also know that I can be a goofball and even comical! I love to laugh and have fun too!
Recently, I did a tabling event at a cancer survivors convention. I got to meet many great people at this event and I’m looking forward to further educating them about healthier eating through a whole foods plant-based diet in regards to cancer prevention and get to cook healthy delicious meals for them!
Today, I came across The J-Wro (Jason Wrobel’s show) on YouTube! That “Cruncy Green Salad with Lime Avocado Dressing: Raw Vegan Superfood Recipe that he demonstrates on here looks delish! Subscribe & give the guy a “Thumbs Up”, please! He ROCKS!
Didn’t that just look amazingly yummy? I thought so! I can’t wait to make this salad and dressing. That’s it folks! I’m not writing for another week or so. Please check back then and hopefully I’ll have some overseas Veg stories to tell when I get back and photos too!
Happy Healthy Veggie Easter or whatever you happen to celebrate!
Special Thanks to PCRM (Physicians Committee for Responsible Medicine) for letting me share this recipe with you that I’ve been absolutely Zippy crazy for since I made it the first time! This has become a weekly dish that I make at my house! (Makes 4 servings)
- 1 small onion, thinly sliced (I’ve used a medium onion)
- 2 large garlic cloves, minced (I like more!)
- 1/4 cup water or vegetable broth
- 2 yams or sweet potatoes, cut into bite-size chunks
- 1 bunch collard greens (~1/2 pound), rinsed and stems removed
- 1 tablespoon vegetarian Worcestershire sauce
- 1/2 teaspoon Thai chili paste (make sure there is no fish in the paste)
- 1/4 teaspoon salt, or to taste
- 1/4 teasooon ground black pepper
- 2 tablespoon fresh lemon juice
Start by chopping the onion and garlic cloves.
Place chopped onion and garlic into the skillet/wok over medium heat and saute until fragrant.
Add yams or sweet potatoes and water/vegetable broth. (I usually just cook it all in vegetable broth).
Place cover on and cook for 5 minutes. Stir in collards and cover. Keep temperature on medium for 3-4 minutes. Reduce temperature to low.
Add vegetarian Worcestershire sauce and chili paste.
Simmer until the collards are soft and the yams or sweet potatoes are soft when pierced with a fork. Add salt and pepper to taste. Squeeze lemon over the mixture and serve. Voila! It’s that easy – this dish takes about 15 minutes to make.
Mmm, tasty! Enjoy!
Health & Happiness!
~Urban Vegan Chic