This Could Solve So Many Problems!

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This is awesome! So simple and yet revolutionary. Think of how many problems could be solved if this was implemented everywhere? I don’t usually post long videos, cuz I know people are busy, but this is so interesting and well done that the 10 minutes flies by.

Check out the before and after in the picture. It’s not just a landscape beautification project, this is healthy, edible food, easily accessible to the residents of South LA, where healthy store-bought food is not available. It’s a part of a positive transformation that affects the health, economic, cultural, safety and educational aspects of the community.



Screen Shot 2013-01-25 at 10.26.59 AMI just realized that I cut off the legs/feet when I save this pic. Oh well, you’ll just have to use your imagination! Ideas?

Easy “Cheesy” Kale Chips!

One of the products we both loved from the show were “cheesy” kale chips. Cheesy, in quotes, because they are dairy-free. And, gluten, soy and nut-free. AND, they are organic and raw! They only draw back is that they are expensive! So, I went to me favorite gourmet natural chef, Lisa Stimmer, and asked her for a recipe to duplicate them. She was back to me within the hour with the below. I made them that night and they were FABULOUS!Image



  • 1 large bunch curly kale (12-16 oz.) stems removed
  • 1 cup cashews (soaked for a couple hours)
  • 1 red bell pepper, deseeded
  • 2 tablespoons lemon juice (half a lemon)
  • 1/3 cup nutritional yeast
  • 1 ½ teaspoon sea salt (or to taste)
  • Dash of cayenne pepper ( or to taste –spicy)


  1. Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
  2. Wash them by submerging them in a bowl of water while lightly swishing them around with your hands so any debris can float to the top, drain them, and dry them in a salad spinner!
  3. Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

To make the cheesy coating:

  1. Combine soaked cashews, bell pepper, lemon juice, nutritional yeast and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
  2. Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
  3. For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary but make sure ALL the moisture is gone and they are genuinely crunchy.
  4. Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).

Zucchini . . . It’s What’s for Dinner!

How yummy does this look?

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish

*** Scoop out the seeds with a spoon

*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper

*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes

*** Remove and place diced  mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling

***Remove and drizzle with olive oil and a sprinkling of grated parmesan.

Crispy Sesame Green Bean Fries


  • 2 handfuls of fresh green beans (about 50 beans), ends trimmed
  • 1/2 cup lite coconut milk
  • 1 tbsp sesame oil
  • 3/4 cup Homemade Breadcrumbs *see notes
  • 3 tbsp sesame seeds
  • 1/4 cup flour (whole wheat, spelt, brown rice or even millet will work)


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper or non stick foil.
  3. Fill a large bowl with ice water and set aside.
  4. Bring a pot of water to a boil over high heat. Add the green beans and cook until tender, about 5 minutes.
  5. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry.
  6. In a small bowl whisk together the coconut milk and sesame oil.  Set aside.
  7. In a medium bowl combine the breadcrumbs and sesame seeds.  Set aside.
  8. In a large bowl combine the green beans and flour.  Gently mix together until the green beans are well coated.
  9. Dip each floured geen bean in the coconut milk mixture and then dredge through the breadcrumbs.  Place on the baking sheet and repeat with the remaining green beans.
  10. Bake for 20-25 minutes, flipping the fries over once halfway through cooking, or until browned and crisp.
  11. Remove from the oven and serve immediately.

Raw Zucchini, Carrot and Cashew Rolls

These look a little labor-intensive, but aren’t they pretty? And healthy to boot!

Salad Filling

3 medium organic zucchini, shaved thinly lengthways

½ organic carrot, julienned or grated

½ organic red capsicum, julienned or finely sliced

1 organic lebanese cucumber, julienned or finely sliced

¼ cup organic  coriander leaves

¼ cup organic mint leaves, roughly chopped

Cashew Sour Cream

1 cup raw organic cashews, soaked a few hours or overnight

¼ teaspoon sea salt

½ tablespoon organic lemon juice (or cider vinegar)

¼-½ cup filtered water


1 ripe organic  Avocado

2 tablespoons organic red onion, finely diced

½ lime, juiced

Dash of Tabasco, to taste (we use Gluten-free)

Salt, to taste

Salad filling

In a large bowl, gently toss the salad to combine.

* can add rocket leaves to the salad for a peppery bite.

 Cashew Sour Cream

drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly.  Repeat with remaining ingredients. Cut in half and eat straight away!