October 21, 2009 09:28 - Get Down With Sass! Vegan Weight-Loss Course
Get *DOWN* With Sass!
Wow, it has been a VERY long time since I posted a blog. Why? Because I have been busy behind the scenes working my little fingers to the nub to bring you my brand spankin' new vegan weight loss course, Get Down With Sass!.
If you have been struggling to lose weight, and you need to find a way that actually works in the long term, then this course is for you.
The course is broken down into 7 weekly emails which give you 2-3 very specific goals to achieve each week. The goals are simple yet effective -- and edible! Whoo-hoo!
At the end of the 7 weeks, you have all the tools you need to make healthy choices for the rest of your life -- not to mention you should notice your body slowly but surely moving to its ideal weight.
The course has been getting rave reviews, and I think you are going to love it.
Happy comments are rolling in:
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-- S.S., Roseville, California
"Learning how to get calcium from plant-based foods (versus dairy) was one of my favorite tips."
-- Kristin Yates, Little Rock, Arkansas
"It absolutely surpassed my expectations. I was amazed and always pleasantly surprised by the plethora of information. It was a happy little surprise in my inbox every week, and I always looked forward to seeing what each week was going to bring. It was like a little present!"
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"I can't tell you how much I am enjoying the weight loss course. It was well worth the wait. I've been reading about this approach to getting things done and the small goals definitely bypass the fear factor of changing."
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Click here to learn more!
Thanks for reading this. :O)
Wishing you a beautiful day.
xo
July 4, 2009 18:53 - Vegan Italian Polenta Rounds
These Vegan Italian Polenta Rounds came together in a snap.
As sometimes happens, I did not have a clue what I would make for Jeff and I for lunch one day. After searching through my cupboards and fridge and pulling out some "likely suspects" I came up with this dish which was easy to prepare and quite delicious.
This recipe uses pre-packaged polenta. As you probably know, I am not a huge fan of pre-packaged anything. But due to an unfortunate accident in 1997 involving the need to run from the patio to the kitchen to stir my bubbling polenta and running smack dab into a large glass patio door -- well, they don't call me Sasster the Walking Disaster for nothing. Needless to say, I haven't made homemade polenta since. ;O)
Be sure to use organic polenta. Polenta is made from corn, and corn is one food that should ALWAYS be purchased organic. That's because most of the corn crops grown in the USA are now grown with the use of GMOs (meaning they are genetically modified ) -- I do not wish to eat a science experiment, thankyouverymuch.
I also use canned artichokes here. I hope to one day master the art of preparing fresh artichokes, but until then I will occasionally use canned artichokes as long as they are organic and packed in water.
The rest of the ingredients are just foods I happened to have on hand. You can feel free to switch them out for veggies you prefer. For instance, I am using a red onion because that's what I had available, but you can use any onion you prefer. You can also add mushrooms or greens or even finely chopped carrots to the mix.
Enjoy!
Vegan Italian Polenta Rounds
Serves 2
1 Tablespoon extra-virgin olive oil
1 can artichoke hearts, drained and quartered (or cut into eighths)
1/2 cup onion, chopped into large pieces
2 garlic cloves, chopped
8 green olives w/pimentos, chopped
1/2 medium tomato, seeds removed and cut into large pieces
1/2 teaspoon lemon juice
1/4- 1/2 teaspoon balsamic vinegar
1/4 cup nutritional yeast, or to taste
2 large pinches of basil
1 large pinch oregano
Sea salt and freshly ground black pepper, to taste
1/2 tube organic polenta, cut into six 1/2" slices
Step 1: Heat olive oil in a large pan. Add artichoke hearts, onion, garlic and olives. Cook, stirring occasionally, for 5 minutes. Add tomato, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices. Add nutritional yeast, herbs and spices. Cook 2-3 minutes, lower heat, cover, and keep warm until ready to use.
Step 2: Lightly grease a small pan with extra-virgin olive oil. Add slices of polenta and cook for a few minutes on each side. They will not brown unless you heat them for a long time, which I do not recommend since it is just not needed for this recipe.
Step 3: When ready to serve, lay three rounds on a plate. Spoon 1/2 the artichoke mixture over the rounds. Repeat for additional serving.
Please note: This recipe can be doubled to use the entire tube of polenta and will then serve 4.
Serve with a lightly steamed green leafy vegetable, or a crisp green salad tossed with Sassy's Seedalicious Topping. By the way, follow this link to see one of the first VIDEOS that I have created for VeganCoach.com.
Vegan Italian Polenta Rounds
Happy cooking!
xoxo
May 26, 2009 19:51 - Vegan Buckwheat Asparagus Wraps
It is getting warmer outside, and as summer is approaching it is the perfect time to make some wraps. And these Vegan Buckwheat Asparagus Wraps fit the bill. They are easy to make, light yet filling, and absolutely scrumptious thanks to the tender in-season asparagus and the chewy buckwheat. OMG! You are going to love these.
If you have never cooked with buckwheat before, you are in for a treat. Contrary to what you may think, buckwheat is not actually wheat. And for those who are sensitive to gluten, buckwheat is gluten-free (but please note this recipe is not gluten-free).
Buckwheat is high in fiber, and has a delicate flavor. You may have encountered toasted buckwheat, better known as kasha, which has a nutty flavor. However, for this recipe, I recommend buckwheat so you do not overwhelm the flavor of the asparagus.
And, sigh, my favorite vegetable, asparagus. It is in-season right now, and at its juiciest and most inexpensive too. Splurge for the organic, since the flavor is just so much better than conventional -- plus, it's just a one-season-a-year splurge and SO worth it. Yummy.
To Make Buckwheat:
Give the buckwheat a quick rinse. Bring 2 cups water to a boil in a saucepan. Add 1 cup buckwheat. Stir. Cover, lower heat, and cook until al dente (tender, but with a bite), about 7-10 minutes. Turn off heat, and let sit for 5 minutes. Fluff with a fork. You should end up with a filling that is slightly sticky and will hold its shape well once rolled into the tortilla.
Vegan Buckwheat Asparagus Wraps
Serves 2
1 cup raw untoasted buckwheat, rinsed and cooked (see instructions above)
8 asparagus spears, cleaned, tough ends snapped off, gently steamed until juuuust tender
2 Tablespoons vegan mayo (I like Vegenaise)
2 Tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon dried onion flakes (or onion powder, to taste)
Sea salt and freshly ground black pepper, to taste
2 tortillas
Step 1: Make buckwheat. Flavor as desired (I kept it simple with a little Braggs, garlic powder, nutritional yeast, salt and pepper). Keep warm until ready to use.
Step 2: Steam asparagus. While asparagus cooks, whisk remaining 5 ingredients in a small bowl.
Step 3: Lay tortlla on a large plate. Spread 1/2 the mayo mixture (or to taste) over the tortilla. Spoon 1/2 the cooked buckwheat down the center. Top with 4 steamed asparagus spears. Roll tightly. Repeat with the other tortilla.
Serve with a crisp green salad tossed with Sassy's Seedalicious Topping. By the way, follow this link to see one of the first VIDEOS that I have created for VeganCoach.com.
Vegan Buckwheat Asparagus Wraps
Happy cooking!
xoxo
