Recipes

Tis the season for all the decadent holiday treats! Luckily, my specialty is helping you find dishes that taste like they have all the cream, butter, and deliciousness that the rest of the family oohs and ahhs over but with the nutrients, and gluten-dairy free requirements your tummy dreams of!

This Cauliflower Rosemary Apple is one of my favorite recipes from my book, Eat with Intention and I was so happy to partner with Crispy Greens to bring an even tastier version of it for this holiday season! Watch me make it live on the video below and scroll down for step by step ingredients on how to make it at home!

 


Cauliflower Apple Rosemary Soup

Yield: 4 servings

 

INGREDIENTS

Olive oil cooking spray, for greasing

1 head cauliflower, chopped

2 teaspoons garlic powder

2 teaspoons onion powder

Salt and freshly ground black pepper, to taste

2 apple packets of Crispy Fruit 

2 tablespoons (30 ml) extra-virgin olive oil

1 white onion, diced

1 clove garlic, chopped

3 cups (720 g) unsweetened almond milk, divided

3 tablespoons (45 g) Dijon mustard

4 rosemary sprigs, divided

1. Preheat the oven to 425°F (220°C, or gas mark 7). Grease a baking sheet with cooking spray. Add the cauliflower, sprinkle over the garlic and onion powders, and generously season with salt and pepper. Roast in the oven for 10 to 15 minutes, or until the cauliflower starts to brown.

2. In the meantime, grease another baking sheet with cooking spray and scatter across the apples. Bake for 5 minutes, or until the apples begin to brown.

3. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until softened, then add the garlic and sauté for another minute.

4. Transfer the roasted cauliflower and apples (setting aside a few apple slices to garnish) to a food processor or high-speed blender, and then add the onions and garlic, 1 cup (240 ml) almond milk, and Dijon mustard. Pulse until puréed, gradually adding more almond milk to achieve your desired consistency.

5. Transfer the mixture into a large saucepan over medium heat, add 2 rosemary sprigs, and simmer for 10 minutes until warm and infused with rosemary. Remove the rosemary.

6. To serve, finely chop the remaining rosemary leaves. Ladle the soup into individual bowls, and then garnish with sliced apples and chopped rosemary.

In this week’s episode of Eat with Intention TV, Cassandra makes her tofu waldorf salad, it’s a great, easy healthy lunch for yourself or when you have guests. You can find the full recipe in her book “Eat with Intention” as well as tons of other great, intentional, plant-based meal options!

This salad is a weekday favorite of mine for something nourishing, delicious and ‘restaurant’ feeling with out the fuss, price or sneaky ingredients! It’s also one of my favorite dishes to serve as a first course (on small plates!) when I’m hosting people for a dinner party!

 

 

Making the Tofu Waldorf Salad is pretty simple as you can see in the video but here’s a little grocery store “cheat sheet” to help you stock up on all the ingredients before you dive in!

 

TOFU WALDORF SALAD GROCERY LIST:

  • organic dairy-free yogurt (coconut or cashew are my favs — unflavored!)
  • fresh organic parsley
  • organic ground oregano
  • 2 organic lemons
  • organic EVOO
  • 16oz package of organic firm tofu
  • organic dijon mustard
  • organic baby kale
  • 1 organic granny smith apple
  • organic garlic powder
  • organic grapes (red or green is fine based on preference)
  • organic chopped walnuts

 

MANTRA: “My health is my greatest wealth.”

MEDITATION: Body Love Meditation

more in the book 🙂

 

 

In this episode of “Eat with Intention TV”, Cassandra Bodzak shares her easy, healthy vegan, gluten free sugar cookies for the perfect holiday treat. This recipe features Bob’s Red Mill gluten free baking flour as well as date sugar to make it gluten free and cut the overly processed sugar with a more nutrient dense date alternative.

**This post has been sponsored by Bob’s Red Mill who I am thrilled to partner with as they are my favorite brand when it comes to healthy, gluten free baking ingredients!**

 

Healthy Holiday Cookies

3/4 cup of vegan butter (I used soy free Organic Earth Balance)

3/4 cup of sugar (I split it up — 1/2 cup Bob’s Red Mill date sugar + 1/4 cup regular cane sugar – both organic)

 

1 tbsp of flax meal

3 tbsp of water

 

2 1/4 cups of Bob’s Red Mill Gluten Free Baking Flour

1/2 tsp of Baking Powder

2 tsp of Vanilla Extract

1 tsp of Almond Extract

Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper. Combine your flaxseed meal and water in a small container and set a side to solidify. In a food processor or stand mixer, combine your sugars of choice with your soft vegan butter until both are thoroughly creamed. In a separate bowl, combine your dry ingredients (flour + baking powder) and slowly start adding them to your sugar/butter mixture. Once they are fully added, toss in your flax egg as well as your vanilla and almond extract. When everything is fully combined the dough should be thick but not crumbly, if it’s too dry add a couple tbsp of water till it combines well. Place your dough in the center of your parchment paper and another piece of parchment paper on top of it. Use a rolling pin (or your hands if you don’t have one) to flatten out the dough on your baking sheet (sandwiched between two parchment papers) and stick it in the fridge for 20 minutes to cool.

After 20 minutes, move your parchment papered dough on to the table and put a fresh piece on the baking sheet for your cookie cutter-ified treats. Take your cookie cutter and get to work, putting them into your oven for 5-10 minutes and baking till the edges turn just slight golden. Let cookies cool before decorating.

You can have as much as you’d like with toppings but for the video, I used a simple vegan cream cheese icing with peppermint bark shavings. The vegan icing was simply 1/2 cup of vegan butter, 1/2 cup of vegan cream cheese and 2 cups of powdered sugar (or till prime consistency).

 

Happy Baking my loves!

xo,

C

 

Check out my girl Sarah’s Salthouse Mkt Holiday Hosting Guide here:
http://bit.ly/2o2rYAG

Check out my “Eat with Intention: Happy Healthy Holiday Survival Kit” at http://bit.ly/2AOgjHD

Please SUBSCRIBE, like and share if you enjoy this video!

Grab the book “Eat with Intention: Recipes and Meditations for a Life that Lights You Up” on amazon here: http://amzn.to/2cXdfQl

Get my Free 7-Day Mind Body Soul Reboot
http://bit.ly/2mqSU8t

Work with me one on one to finally get FREE from food + body drama and tap into your body’s deep intuitive wisdom: https://cassandrabodzak.com/mentoring

Say hi to me on social media:
http://www.facebook.com/CassandraBodzak
http://www.instagram.com/cassandrabodzak
http://www.instagram.com/eatwithintentionTV

In this episode of “Eat with Intention TV”, I share my favorite easy, healthy plant-based holiday appetizers. These recipes range from super basic to simple but impressive and they are perfect for hosting a healthy holiday gathering or bringing a dish to your office’s Christmas party. All of the dishes are vegan and absolutely delicious! Let me know which ones you are trying!

Check out my girl Sarah’s Salthouse Mkt Holiday Hosting Guide that I mention in the video here:
http://bit.ly/2o2rYAG

Please SUBSCRIBE, like and share if you enjoy this video!

The recipes from today’s episode like the ‘spicy squash soup’ and ‘veggie balls’ are available in my book, “Eat with Intention: Recipes and Meditations for a Life that Lights You Up” grab it on amazon here: http://amzn.to/2cXdfQl

Get my Free 7-Day Mind Body Soul Reboot
http://bit.ly/2mqSU8t

Work with me one on one to finally get FREE from food + body drama and tap into your body’s deep intuitive wisdom: https://cassandrabodzak.com/mentoring

 

 

 

 

Tis’ the season for our favorite flavor of them all… pumpkin spice! Luckily, I teamed up with Lori Corbin from ABC7 news to show you how to get your pumpkin spice on with out all the added sugar and chemicals that come along at some pretty popular chain cafes or restaurants. Making your pumpkin spice treats at home is a sure fire way to get it the healthy way!

 

After all, did you know that pumpkin spice actually does NOT include any sugar?

That’s right. You can make your own Pumpkin Spice at home using just 3 tbsp of cinnamon, 2 teaspoons of nutmeg, 2 teaspoons of ground ginger, 1 1/2 teaspoon of all spice and 1 1/2 teaspoon of ground cloves. Now you can even buy “pumpkin spice” already mixed together for you in the spice section of your local grocery store. Put a little shake of this baby in your morning coffee or mix it into your favorite coconut creamer for a healthy, sugar free way to add a little pumpkin spice to your day.

 

Below are two of my favorite ways to celebrate the season, a savory (and super decadent) pumpkin basil cream sauce for your favorite gluten free pasta and my pumpkin spice donuts — both of them so delicious and simple to whip up that you will have a hard time believing just how nourishing they are for your body! Enjoy!

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PROTEIN + FIBER PACKED PUMPKIN BASIL CREAM SAUCE

1 can of cannelloni beans

1 can of organic lite coconut milk

1 can of organic pumpkin puree

1 tbsp of Pumpkin Pie Spice (more if needed after you taste)

handful of fresh basil and 1 tbsp of dried spice shaker basil

1/2 white onion, chopped and sautéed with olive oil

1 bulb of garlic, chopped and sautéed with olive oil

1 tbsp of EVOO

Salt, Pepper to taste

This simple a decadent Pumpkin Basil Cream Sauce recipe is easy for you to whip up in minutes. If you don’t have fresh onion and garlic on hand to brown in a frying pan with a little olive oil, you can also use onion powder and garlic powder to taste to help with the savory flavor. Combine all your ingredients together in a food processor or high powered blender. Taste the sauce and add more basil, pumpkin pie spice or salt and pepper till you get the perfect sweet and savory balance for you!

Ladle it over your favorite gluten free pasta, I love brown rice penne as shown here but whatever your usual go to is will work fine!

 

IMG_4312

 

HEALTHY VEGAN PUMPKIN SPICE DONUTS
2 cups of trader joe’s whole grain baking mix ( you can use any baking /biscuit mix – for gluten free try Bob’s Red Mill’s!)
1 cup of organic pumpkin puree
3 tbsp of coconut oil
2 flaxs -‘eggs’ (2 tsp flaxseed meal + 6 tsp of water whisked)
3 tsps of pumpkin pie spice (or to your taste, I like a lot of spice!)
1 tsp of vanilla extract
—— dust top with coconut sugar + pumpkin pie spice OR crushed cacao nibs———
Super easy to make! Whip all ingredients in together in your mixer, place in a pastry bag (or a ziploc baggy that you cut a corner off! 😉 ) for easiest dispensing into your doughnut pan and bake in the oven on 375 degrees until golden on the edges. Plop out on cooling rack and sprinkle your dusting ingredients to your liking! Enjoy! Tag me on your photos when you make them and I’ll repost some of my favs!

In this episode of “Eat with Intention TV”, I share my easy, healthy flight snacks for staying sane and satiated while traveling! These grab and go snacks are perfect for tossing into your carry on and will be miracle workers when mid-flight cravings kick up and you have a nourishing alternative at arm’s length. Let me know what YOUR favorite flight go to’s are and maybe you will see them in an upcoming travel healthy video!

You can shop the products I talk about in this video below:

TEAS:
Tulsi Sweet Rose Tea / http://amzn.to/2f6KjIB
Yogi Kava Tea for Stress Relief / http://amzn.to/2uWSxad
Pukka Relax Tea / http://amzn.to/2uTMiFG

SNACKS:
KIND all fruit bars / http://amzn.to/2uWYwf6
Philosophie Coconut Butter / https://www.thephilosophie.com/products/green-dream-coconut-butter
Qia GF Oatmeal / http://amzn.to/2vgFUJq
Super Elixir / https://www.welleco.com/collections/alkalizing-formula
Figgy Pops Snack / http://amzn.to/2vqWdUy
Healthy Warrior Chia Seed Bar / http://amzn.to/2uhW40C

Please SUBSCRIBE to my channel, like and share if you enjoy this video!

Grab the book “Eat with Intention: Recipes and Meditations for a Life that Lights You Up” on amazon here: http://amzn.to/2cXdfQl

Get my Free 7-Day Mind Body Soul Reboot
http://bit.ly/2mqSU8t

Work with me one on one to finally get FREE from food + body drama and tap into your body’s deep intuitive wisdom: https://cassandrabodzak.com/mentoring

Say hi to me on social media:
http://www.facebook.com/CassandraBodzak
http://www.instagram.com/cassandrabodzak
http://www.instagram.com/eatwithintentionTV

Thanks for joining me this AM on KTLA, I hope you enjoyed hearing about these fresh, healthy takes on classic BBQ dishes and are inspired to get into the kitchen. Enjoy the recipes below and don’t forget to check out my book “Eat with Intention” for all these recipes and more, including tips on loving and communicating with your body and more delicious recipes paired with mindful tips and meditations.

 

Watermelon Gazpacho

Yield: 4 servings
INGREDIENTS
2 cups chopped watermelon
2 red bell peppers, seeded and roughly chopped
1 green apple, peeled and roughly chopped, divided
1 cucumber, peeled and roughly chopped, divided
½ white onion, diced
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh mint, divided
1.In a blender or food processor, combine the watermelon, bell peppers, half the apple, half the cucumber, and onion. Add the olive oil, balsamic vinegar, and 1 tablespoon chopped mint and purée until thick and smooth.
2. Pour the gazpacho into serving bowls and stir in the remaining apple and cucumber. Sprinkle over the remaining 1 tablespoon mint. Chill before serving!
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Dairy-free Caesar Salad
Yield: 2 servings
INGREDIENTS
½ cup canned chickpeas, rinsed and drained
1 teaspoon extra-virgin olive oil, plus extra
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
¼ cup sliced or whole almonds
1 tablespoon nutritional yeast
1 head romaine lettuce, leaves separated and coarsely chopped
1 avocado, halved, pitted, and sliced
DRESSING
1 tablespoon garlic hummus
1 tablespoon extra-virgin olive oil
4 cloves garlic, crushed
Juice of ½ lemon
1 teaspoon dried oregano
1. Preheat the oven to 425°F (220°C, or gas mark 7). Line 2 baking sheets with parchment paper and set aside.
2. In a medium mixing bowl, combine the chickpeas, olive oil, curry powder, coriander, turmeric, garlic powder, salt, and pepper and toss until the chickpeas are thoroughly coated. Transfer the mixture to one of the prepared baking sheets and roast for 10 minutes, stirring occasionally, until they start to brown.
3. Meanwhile, combine the almonds and nutritional yeast in a small bowl and toss until the almonds are thoroughly coated. (Add a teensy bit of olive oil to help it stick, if necessary.) Spread on the second prepared baking sheet. Roast in the oven for 7 to 9 minutes, or until lightly browned.
4. To make the dressing, combine all the ingredients in a small bowl and whisk until creamy. Season with salt and pepper.
5. Put the chopped lettuce in a salad bowl, add the dressing, and toss lightly. Top with the roasted almonds and chickpeas and sliced avocado. Serve.
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BBQ Tempeh Tacos

Yield: 4 tacos

INGREDIENTS
½ cup chopped Brussels sprouts
1 tablespoon Dijon mustard or horseradish
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
Coconut oil cooking spray, for greasing
4 to 6 slices (¼ inch, or 6 mm, thick) tempeh or extra-firm tofu, cut into bite-sized pieces (you can substitute with black beans)
3 tablespoons organic barbecue sauce or garlic teriyaki sauce
4 flour tortillas (or corn for gluten-free)
2 romaine lettuce leaves, shredded
1 medium carrot, shredded
1 avocado, halved, pitted, and sliced
1 shallot, thinly sliced
1. In a medium bowl, combine the Brussels sprouts, Dijon or horseradish, garlic powder, onion powder, and a little salt and pepper and mix well until the Brussels sprouts are thoroughly coated.
2. Spray a little cooking spray on a medium frying pan and gently sauté the Brussels sprouts for 5 to 7 minutes, or until lightly browned. Set aside.
3. Heat the tempeh or tofu in a nonstick frying pan over medium heat and add the barbecue or garlic teriyaki sauce. Stir for 5 minutes, or until heated through and slightly crisp.
4. Place a tortilla in a dry frying pan over medium heat and cook for about 45 seconds on each side, until warm and lightly brown. Repeat with the remaining tortillas.
5. Place the lettuce in the center of a tortilla, and then add the carrots, Brussels sprouts, and tempeh or tofu. Top with slices of avocado and shallots, and then wrap closed.
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The Ultimate Veggie Burger + Avocado Fries
Yield: 12 burgers
INGREDIENTS
FLAX “EGG”
1 tablespoon (9 g) flaxseed meal
3 tablespoons (45 ml) water
BURGERS
Olive oil cooking spray, for greasing
1 bulb garlic, cloves separated and peeled
1 cup (164 g) cooked chickpeas
½ cup (35 g) cremini mushrooms
1⁄3 cup (80 g) Dijon mustard
1 tablespoon (15 ml) extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 cup (200 g) cooked green lentils
1 cup (186 g) cooked quinoa (or “super grain”
blend of quinoa, millet, and buckwheat)
½ cup (56 g) quinoa flour
12 gluten-free rolls, to serve
Baby kale, to serve
Sliced red onions, to serve
SAUCE
3 tablespoons (45 g) eggless mayonnaise
1 tablespoon (16 g) tomato paste
1 teaspoon grated fresh horseradish
AVOCADO FRIES
Coconut oil, for greasing
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (18 g) flaxseed meal
6 tablespoons (90 ml) water
1 cup (60 g) panko bread crumbs
1 teaspoon onion powder
1 teaspoon salt, plus extra to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
2 near-ripe avocados, halved and pitted
1.To make the flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened. Set aside.
2. To make the burgers, preheat the oven to 375°F (190°C, or gas mark 5). Lightly greasea baking sheet with the cooking spray. Set aside.
3. Wrap the peeled garlic cloves in a small piece of foil, and place them in the oven for 20 minutes to roast.
4. In a food processor, combine the flax “egg,” chickpeas, mushrooms, mustard, olive oil, spices, and roasted garlic, and pulse together until thoroughly combined. Transfer the mixture to a medium mixing bowl and add the lentils and quinoa. Using a spoon or your hands, thoroughly combine the mixture and gradually add the quinoa flour, a little at a time, until the mixture is thickened, but still moist.
5. Shape a heaping spoonful of the mixture into a ball, just slightly bigger than a golf ball. Place it onto the prepared baking sheet and flatten it out into a patty. Repeat with the remaining mixture (you should have about a dozen burgers—I always freeze at least half and keep some in the fridge for later in the week). Bake for 20 minutes, or until the outer edges lose their moisture and appear on the drier side.
6. To make the sauce, combine all the ingredients together and mix well.
7. Separate a gluten-free bun and place on a plate. Put a patty on one side, top with a generous slathering of sauce, baby kale, and red onion slices.
8. To make the fries, preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease a baking sheet with coconut oil. In one bowl, whisk together the flaxseed meal and water. In another bowl mix your panko and seasonings. Slice the avocados lengthwise, dip in the flaxseed mixture, and then into the panko mixture.
9. Place on the prepared baking sheet and adjust the seasoning to taste. I like to add a couple more shakes of garlic and onion powder and a little more salt before they go in the oven. Bake for 10 minutes, or until the panko starts to brown. Any extra sauce can be used for dipping!
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Double Chocolate Cupcakes
Yield: 12 cupcakes
CUPCAKES
2 cups (480 ml) unsweetened chocolate
almond milk
2 teaspoons apple cider vinegar
2 cups (224 g) quinoa flour
¾ cup (65 g) unsweetened cocoa powder
½ cup (77 g) date sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup (100 g) melted raw extra-virgin coconut oil
½ cup (120 ml) maple syrup
½ cup (122 g) unsweetened applesauce
1 tablespoon (15 ml) vanilla extract
1 teaspoon almond extract (optional)
ICING
½ cup (128 g) sweet potato purée
¼ cup (64 g) cashew butter
¼ cup (30 g) carob powder
3 tablespoons (29 g) date sugar
4 ounces (113 g) vegan sugar-free chocolate chips
2 tablespoons (28 g) raw extra-virgin coconut oil
10 to 15 drops vanilla stevia
Pinch of salt
1.Preheat your oven to 375°F (190°C, or gas mark 5) and line a 12-cup muffin pan with paper baking cups.
2. To make the cupcakes, combine the chocolate almond milk and apple cider vinegar in a large measuring cup, stir, and set aside to curdle.
3. Meanwhile, combine all the dry ingredients together in a stand mixer or medium mixing bowl and mix well until the mixture is clump-free.
4. Pour in the coconut oil, maple syrup, applesauce, and extracts. Add the curdled chocolate almond milk and mix at medium- low speed (or with your hand) until the ingredients are thoroughly combined. Using an ice-cream scooper or tablespoon, fill each cup three-quarters of the way with batter. Bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Set aside to cool.
5. To make the icing, combine the sweet potato purée, cashew butter, carob powder, and date sugar in a stand mixer, blender, or food processor and mix. Set aside.
6. Fill a medium saucepan halfway with water and bring to a boil. Place the chocolate chips and coconut oil in a separate smaller saucepan, place pan in the hot water, and heat, stirring continuously for 3 to 5 minutes, or until most of the chocolate has melted. Pour the chocolate into a mixing bowl with the mixture from step 5, add the vanilla stevia and salt, and mix thoroughly. Put the bowl in the refrigerator and chill for 30 to 60 minutes.
7. Mix the icing on high speed for a few minutes until thick and creamy. Ice the cupcakes immediately and serve!

In this episode of “Eat with Intention TV”, I’m sharing a vegan, gluten free recipe for berry scones from my book, “Eat with Intention” that I have remixed using Bob’s Red Mill Paleo Flour and using some beautiful summer berries. We also chat about the power of embracing your quirks, the mantra that goes hand in hand with my favorite scone recipe in the book and how this has had a profound impact in my life. When you embrace your quirks, own all of the out-there beliefs you may have or weird things you love doing, you give yourself permission to LIGHT up and invite others to get on with their freaky selves too! We are all so beautifully unique and bizarre and too often dim our shine to fit in or feel loved. I think you are going to love both this delicious vegan, gluten free, paleo (all the things!) scone recipe and really resonate with this loving reminder to fly your freak flag and have fun with this one precious life we have!

————————————————————————————————
PALEO VEGAN BERRY SCONES

Ingredient list + click to shop links for your convenience:

1/3 cup melted raw extra-virgin coconut oil
2 cups of Bob’s Red Mill Paleo Flour
3 tablespoons date sugar
1 tablespoon baking powder
pinch of salt
1 cup culinary lite coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract 
1 cup organic blueberries (fresh at farmer’s market or grocery store)
1/2 cup organic strawberries

1. Preheat your oven 375 degrees and grease a small baking sheet (or scone pan) with 1 teaspoon coconut oil. Set aside.

2. In a medium mixing bowl, combine all the dry ingredients and mix throughly, breaking up any clumps. Add the melted coconut oil, coconut milk, vanilla extract, almond extract and mix thoroughly, and then fold in your fresh berries. (The batter should be thick like cookie dough)

3. Roll the batter into the ball, place it on the greased baking sheet, and then press down to make a 2-inch thick disk (or use a cupcake pan like I do in the video). Bake for 11 to 13 minutes, or until the edges crisp and fork comes out clean when inserted. Set aside and cool for fifteen minutes.

I am beyond excited to share this blog post and interview with you guys. You already know that I don’t believe anything is an accident, so trust me when I say this brilliant man was introduced to me and it was no less than divine interference. Johann Helf of Lotus Blooming Herbs, is a Ayurvedic Practitioner and the man responsible for bringing the most authentic shilajit to the US and he is an incredible wealth of knowledge when it comes to restoring us to our natural vitality. Check out our fun interview on Eat with Intention LIVE on facebook below and dive deeper with our more in depth interview below as well as the recipes for our ‘miracle elixirs’ on todays show!

 

Have you always been involved in Ayurveda? How did your relationship and knowledge develop and what sparked your deep interest?

 

I came to Ayurveda through other healing modalities. In the mid 90’s I became very interested in Tibetan medicine. I was lucky enough to meet Dr. Yeshe Dhonden (former personal physician to His Holiness the Dalai Lama) when he was touring the United States. I later lived in Dharamsala in the foothills of the Himalayas and spent some time volunteering and studying with Dr. Dhonden and several other masters. It was at this time that I was first introduced to shilajit through a Yogi who was staying in this area. In 2003 I studied a family system of Chinese medicine with Paul Pitchford, author of Healing With Whole Foods. One day in class he mentioned shilajit but he believed it to be a mystical and legendary substance that probably didn’t exist. I told Paul that I had had the real thing and he was certain I had tried one of the imitations. This also fueled my desire to find genuine shilajit and prove to Paul that it was indeed a real substance. Paul now uses my shilajit with a great many of his clients!

 

When I went back to India for meditation practice and to search for shilajit, I started meeting with and learning from different Ayurvedic Doctors. I fell in love with Ayurveda and was able to see how both the Tibetan and Chinese systems of medicine had evolved out of Ayurveda. I now assist and learn from a brilliant Ayurvedic doctor, Dr. Jayant Lokhande, and take blessings and instruction from our master in India Dr. Ganesh Shinde. I have also studied with and received my Ayurvedic Practitioner designation under Dr. Paul Dugliss, who is a wonderful and insightful teacher here in the USA at New World Ayurveda. Dr. Dugliss was able to really explain the consciousness model of Ayurveda in a way my western mind could make sense of.

 

Your company, Lotus Blooming Herbs focuses on a particular branch of Ayurveda called Rasayana, what makes this branch particularly dear to you? Can you tell readers who have never heard of it a little bit more about it?

 

Rasayana therapy is an Ayurvedic system of rejuvenation. Its purpose is systemic revitalization of body and mind. It is especially suited to the present era as we are so depleted due to toxins, stress, greed, anger and materialism. It should be emphasized that true rasayana therapy must have an authentic form of meditation at its center. Meditation is the ultimate medicine! The two products we provide at Lotus Blooming Herbs support rejuvenation and are both very important rasayanas in Ayurveda. They are very powerful yet safe to take on a daily basis to supplement the diet and promote wellness of body and mind. Many Ayurvedic medicines are today sold as dietary supplements but really ought to be administered by a qualified Ayurvedic practitioner. Not everyone should take these medicines and they can have detrimental effects if not used correctly and in proper combinations with other herbs. Conversely there are very few people today who would not benefit from the deep rejuvenation of rasayanas. Both chyawanprash and shilajit are safe and helpful for people who are experiencing stress and fatigue or need to build stamina and strength. One of the names for shilajit is “The Destroyer of Weakness”!

 

I love, love, love the fact that you learned about shilajit from a yogi on a mountain in India! Please tell us more about that magical encounter and it’s effects on propelling you towards what you offer today.

 

Well! It’s a long story. The short version is that I was living in the foothills outside of Dharamsala and there was a yogi in the area who had recently finished a very long cave retreat. These types of masters are rare and I really wanted to meet him. I bought him a chai one day and we became friends. We would meet and talk and drink chai and one day he pulled out one of those plastic film containers with this black gooey tar inside and put some in my tea. I tasted it and was immediately obsessed. I felt connected with this substance. I experienced a calm clear energy vibrating in my skin. The yogi taught me about shilajit from a more spiritual and esoteric perspective. Many yogis carry shilajit as part of their kit for long meditation retreats. For them it is a divine substance and not merely for nutrition and physical health. In mystic teachings shilajit is connected with Lord Shiva and the creation of the universe. There is so much more to this story but probably better suited to our Facebook live conversation!

 

One of my favorite things about both the shilajit and chyawanprash is that I feel like both become really beautiful daily rituals for your health and vitality. What’s your personal morning routine and how do they both weave in to it?

 

These days I am most concerned with my spiritual fitness rather than my physical health but I do have Chyawanprash every morning and shilajit 2 or 3 times a week. Other than that I don’t take any supplements unless I am dealing with a specific imbalance. A wise man once told me, “Mind matters most!” so I try to practice Vipassana meditation  every morning and I pray that all beings be happy, peaceful and free. So my morning ritual is mainly focused on my mind and reminding myself what is important in this short life. I try to promote an “attitude of gratitude” and this sets up my day for less negativity and more happiness.

 

I practice Iyengar Yoga about 5 mornings a week before eating any food. After yoga I often eat at the Krishna Temple in Culver City because the food there is non violent and made with love by the monks who chant devotional prayers while they prepare it.

 

I eat a variety of food, shop at the farmers market, and try to stay within Ayurvedic principles but I make a point of not taking my diet too seriously. In the past I have been overly obsessed with diet to the point of it becoming another form of stress in my life. Mental stress of any kind is, in my opinion, far more detrimental to ones health than even sugar and fast food. Today I honestly believe the most important vitamin is Vitamin H and H stands for happiness! So I look for opportunities to laugh and smile and be happy as much as possible.

 

Both are recommended to be taken with tea or hot milk, I love having them with a nice chai roobios tea (from yogi tea) in the morning with some coconut milk. Do you have any delicious tea or elixir recipes you like to pair them with?

 

I recently quit caffeine so I’m hooked on this Dandy Blend coffee substitute that’s made from dandelion, barley and chicory. Here’s a recipe for a Shilajit Latte using Dandy Blend.

 

shilajit

Shilajit Latte

 

INGREDIENTS

2 tsp Dandy Blend

3/4 cup hot water

¼ cup unsweetened almond, coconut or goat’s milk

Rice grain size of Authentic Shilajit™ 

1/4 tsp cinnamon

1 1/2 tsp coconut oil

Sweetener of choice (I prefer jaggery, but can also use raw honey or liquid stevia)

 

DIRECTIONS

  1. Combine all ingredients into a high speed blender and blend on high for until smooth and frothy. Enjoy! Tip: I like to heat up the milk first before blending.

 

I usually take my Chyawanprash by the spoonful as I’m running out the door to get to yoga class! If you’re in the mood for something a little different, try out this chyawanprash chai recipe.

 

chyawanprash

Chyawanprash Chai

 

INGREDIENTS

1 teaspoon Authentic Chyawanprash™ 

½ cup hot water

½ cup warm goat’s milk or dairy free milk

 

DIRECTIONS

Simply stir, or blend for frothiness, Authentic Chyawanprash™ into a cup of warm milk, relax and enjoy! Super easy but chyawanprash has so many ingredients there is no need to add anything else!

 

For someone who is reading this post and knows very little about ayurveda, I really believe that these two items can be a wonderful “gateway drug” of sorts because they are beneficial to everyone and can give a lovely boost of clarity, energy and vitality. Would you tell readers who are new to ayurveda a little bit more about the ingredients in each and why they can truly complement anyones wellness practice?

 

Shilajit is a very unique substance within Ayurveda as it is considered to have the capacity to bring the essence of any dhatu (tissue system). This means that it adapts to you. If you are doing high intensity exercise it will bring shape and faster recovery to your muscle system (mamsa dhatu). If you are weak and fatigued it will bring life to your blood (rakta dhatu). If you are under a lot of metal stress it will bring clarity and knowledge to your nervous system (maja dhatu). From a western perspective shilajit contains a very wide spectrum of minerals and trace elements that are involved in every single chemical reaction of the body. As our farms soils have become depleted of mineral content so have our bodies and shilajit is a natural way to restore balance through re-mineralization.

 

Chyawanprash was formulated 5000 years ago by one of the Rishi’s (Vedic masters) who’s name was Chyawan. It was cognized by him to be the perfect functional food for all of humankind. If someone is interested in Ayurveda they can just research the ingredients in Chyawanprash. It contains a total of 35 ingredients including many of the most utilized herbs in Ayurveda, aromatic spices and linoleic rich fats, which combine to create a Super Supplement for longevity, wellness and rejuvenation. The base is Amla fruit (http://www.authenticshilajit.com/amla-berry-natures-nurse.html/), sometimes called Dhatri in Sanskrit which means “The Nurse”. It is the ancient herbal equivalent of a daily multi-vitamin. I believe it is the greatest example of Hippocrates’ maxim “Food as medicine and medicine as food”. The way we make it is according to detailed directions laid out by the Rishi Chyawan. It takes 21 days to produce in conjunction with the moon cycles and each ingredient is added at a very specific time.

** During our live interview on facebook, Johann also recommended the book “The Ageless Woman” for diving deeper if this conversation excites you. Link to buy it on amazon here.

Healthy, Vegan, Gluten Free, Breakfast Tacos

(that will make you want to brunch all week long)

I LOVE LOVE LOVE brunch, I’m not sure words can describe my affection towards this combination, weekend indulgence meal but I think you get the idea. When I first went plant-based and discovered all my food allergies, a wave of sadness washed over me at the thought of giving up my decadent egg-cheese-avocado laden brunch favorites. Was I going to be sentenced to smoothies and oatmeal — even on the weekends!? Clearly, I needed to get back in the kitchen and get creative. I also should mention that I love to host brunch just as much as I love to eat it so I wanted to find some FUN (and delicious) options that not only I could eat but that would also be a great meal for guests. These Bruncherific tacos simply make a breakfast better. They are easy to make, fun to serve and totally satisfying to indulge in. When I found out the Hilary’s Eat Well came out with a maple apple veggie sausage, which for those of you who aren’t familiar are totally ALLERGEN FREE (dairy free, soy free, gluten free, egg free, heaven!) — I could not wait to get my hands on it and play around with one of my favorite taco recipes. These guys came out so incredibly delicious that it was hard to wait to finish taking pictures to eat them.

I’ll be making them LIVE on Facebook today (9/15) at 1pm PST but feel free to head over to my page to watch that replay as well.

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Ingredients:

Sweet Potato Hashbrowns:

2 large sweet potatoes, skinned and cut into 1-inch square chunks

4 tsp of curry powder

2 tsp of tumeric

1 tsp of paprika

2 tsp of garlic powder

2 tsp of onion powder

1 tsp of salt

1 tbsp of coconut oil

Tofu Scrambled ‘eggs’:

1 package of extra firm tofu

2 tsp of cumin

2 tsp of curry

2 tsp of tumeric

2 tsp of onion powder

2 tsp of garlic powder

1 tbsp of EVOO

Veggie Sausage crumbles:

1 pack of Hilary’s Eat Well Apple Maple Veggies Sausage (4 patties)

1 tsbp of coconut oil

Sauteed Spinach:

3 cups of baby spinach

1 peeled and chopped bulb of garlic

1/2 white onion, thinly sliced

1 tbsp of EVOO or sesame oil

2 avocados for garnish

Corn tortillas or your favorite gluten free taco shell ( I love coconut cassava ones) to load it all on!

Start by making your hash browns because they will take longest to bake. Preheat your oven for 425 and get out a large baking sheet. In a medium sized mixing bowl, toss your sweet potato chunks along with your spices, salt and coconut oil. Mix around the mixture till it’s thoroughly combined and has an equal coating of seasoning. Pour and spread your hash brown mixture out on your baking sheet and place in the oven for about ten minutes while you prepare the rest of your tacos.

Place a medium sized frying pan on the stove with a tbsp of olive oil and turn the burner up to medium heat. Drain your tofu in the sink and then begin to crumble it up and place it in your frying pan. Add in all your spices and use a spatula to keep mixing around the tofu so that it evenly cooks and the spices are evenly distributed. After a few minutes, you can turn this down to a low heat and periodically check on it while you complete the rest of the items.

In a medium sized frying pan, toss in your baby spinach, olive oil and sliced garlic + onion. Turn the heat up to medium and use your spatula to move around the kale till it’s bright green and wilted. Remove from heat and place in a small bowl.

Slice your apple maple veggie sausage patties into small bite sized cubes. I cut them four parts across and down to make nice bite-size chunks. In another medium size frying pan (or the same one if you transfer your spinach to separate bowl) add your coconut oil and bite-size veggie sausages. On medium heat, let them cook for 3-5 minutes while moving around with the spatula. Remove once browned to your desired level.

In a large frying pan or on your griddle, turn your heat up to high and place your tortilla shells to warm and crisp slightly. They should take no more than a minute on each side and then place them on your plates. Make the tacos yourself or invite guests to make there own.

My preferred method of assembly starts with a nice helping of the baby spinach, then a scoop of sweet potato hash, toss on some chopped veggie sausage bites, topped with tofu scramble, and a slice or two of avocado. These tacos are massive, delicious and an incredible brunch treat!

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I made my FAVORITE gluten free, vegan chocolate cupcakes with my healthy chocolate icing recently for Thrive Market. This recipe not only uses date sugar to sweeten the cupcakes as naturally as possible with REAL food but the icing is also primarily made from sweet potatoes. Check out the video to watch me make the full recipe, you are going to love these babies!

Gluten-Free Vegan Chocolate Cupcakes

Ingredients

For the cupcakes
2 cups chocolate almond milk
2 teaspoons apple cider vinegar
2 cups quinoa flour
3/4 cup unsweetened cocoa powder
1/2 cup date sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup coconut oil

For the frosting

4 ounces unsweetened chocolate, chopped
1/4 cup cashew butter
2 tablespoons coconut oil
1/2 cup sweet potato puree
1/4 cup carob or cacao powder
3 tablespoons date sugar
Pinch of salt
10 to 15 drops vanilla stevia
Unsweetened shredded coconut, for garnish

Instructions

Make the cupcakes
Preheat oven to 375. Combine apple cider vinegar and chocolate almond milk and set aside to curdle.

Using a stand mixer or a large bowl and hand mixer, add together dry ingredients until just combined. Add wet ingredients into the bowl, and mix together until batter comes together. Grease a muffin tin with coconut oil, and fill tins halfway with batter. Bake in the oven for 12 to 15 minutes or until firm.

Make the frosting
In a small saucepan over low heat, simmer chocolate, cashew butter, and coconut oil, stirring constantly. When chocolate begins to melt, remove from heat. In a small bowl, combine cacao powder, date sugar, stevia, salt, and sweet potato puree. Carefully pour chocolate mixture into the sweet potato mixture, and stir together until combined. Refrigerate until cool, stir again.

Frost the cupcakes
Using a piping bag or plastic sandwich bag with a corner cut off, pipe frosting onto cupcakes in swirls. Top with a sprinkle of shredded coconut.

 

Summer is right around the corner and I have been obsessed with the mouth watering photos of veggie spring rolls all over instagram and pinterest. Luckily my friend Nicole is a veggie summer roll maven and offered to come over and share her favorite, easy vegan spring roll recipe with me and I wanted to let you all in on the fun. These veggie rolls with thai peanut dipping sauce were out of this world and SO easy to make. It’s going to be your favorite go-to summer recipe!

Check out the full recipe below as well as links to see more of Nicole!
And don’t forget to head on over to Nicole’s channel to see her interview me about meditation!

LINK to that –> http://youtu.be/3nrYzDUW8Qk

VEGAN SPRING ROLLS
– 10-12 rice papers
– 2 cups mixed greens or lettuce of your choice
– I large carrot, shredded
– 2-3 scallions, shredded
– 1 avocado
– 1/2 cup water chestnuts
– warm water

Soak one rice paper at a time in warm water until softened (about one minute) Transfer to a smooth surface and add lettuce, carrots, scallions, water chestnuts, and avocado.

To roll, tuck the sides in first, then the bottom of the rice paper, and finally the top. Roll into a burrito shape and continue with remaining rice papers.

Refrigerate for 30 minutes to an hour, cut in half with a sharp knife, and serve with peanut sauce.

Peanut Sauce Recipe

1/2 cup peanutbutter
1/4 cup water
2 tbsp rice vinegar
3 tbsp soy sauce (low sodium)
1 tbsp agave
1/2 tsp ground ginger
1 tsp garlic powder
1 lime/ or 2 tbsp lime juice

Combine all ingredients in a bowl or high powdered blender. Blend or whisk until smooth.

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