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Sunday, March 21, 2010

Super Simple Snack Series Part 3-Guacamole!!! Jon and Julieanna in the Kitchen


Who doesn't love guacamole?!?! Well, it tastes so good when you make it fresh and it really is simple!

My guac recipe is as follows:

2 ripe avocados, mashed

juice of 1 lemon (SORELY forgotten in this cooking demo, and truly missed)

1/4 cup tomatoes, chopped

1-2 pinches of sea salt

1 Tbsp chile powder

Serve with chips, lentil curly chips, veggies, on salad, sandwiches or with a spoon...

Muy delicioso!

Tuesday, March 16, 2010

Pasta fa' Julieanna


When the moon hits the sky like a big pizza pie...it's Pasta fa' Julieanna...

Last minute quick fix for pasta lovers...my problem is that I can't just eat one portion! Herb-y and balsamic-y...this dish is a real treat! Plus, we have our greens, so all is well with the world even when indulging in pasta. Just make sure to use a whole grain version so you get the fiber!


Boil water and add: 1 12 oz package whole grain pasta

While it is cooking, mix the following ingredients into a large bowl:
1 1/2 cups chopped fresh basil
1 tsp dried (or 1 Tbsp fresh) oregano
1 tsp dried (or 1 Tbsp fresh) rosemary
pinch or 2 of sea salt
black pepper to taste
1/2 cup (reduced) balsamic vinegar

About 1-2 minutes before the pasta is complete, add 2 cups (or more if you dare) fresh chopped spinach into the boiling pasta and water pot.

Drain and combine into the pre-made sauce. Stir well and enjoy!

Buon appetito! Ciao!

Sunday, March 14, 2010

Super Simple Snack Series Part 2 Marinara Corn Cake Snack Jon and Julieanna in the Kitchen


This is my old college fave since it takes only a few minutes to throw together and fills you up. All you need to do is spread some fat-free marinara sauce on a corn thin (or rice cake or cracker). Sprinkle some chopped, fresh basil on top and complete with a thin slice or two of tofu. And, who knew? Jon actually really liked it! Tofu and all! Of course, we topped it off with some red vino and voila! Lovely and simple snack! Cheers!

Saturday, March 13, 2010

Whole Health Makeover Program


Thursday, March 11, 2010

Super Simple Snack Series Part 1: Whole Wheat Pita Snacks Jon and Julieanna in the Kitchen


This is the first part of the Super Simple Snack Series, developed to show just how quickly recipes can be made that are simultaneously filled with nutrients. There are only 4 ingredients and you basically just put them together: whole wheat pita, (oil-free) hummus, sliced (Persian) cucumbers, and sliced tomatoes. To enhance the nutrient profile even more, please see the Super Superbowl Hummus Recipe, where we show you how to make your own homemade version. Stay tuned for more simple snacks!

Wednesday, March 10, 2010

Indian Hummus


Ahhh, back to my favorite cuisine...Indian! This is a simple version of hummus that is full of spice and sweetness, texture and gourmet flavor. It is perfect when you have guests as much as it is the simple, delicious snack ready to use when hunger strikes. The recipe is quick and is as follows:

1 can garbanzo beans

juice of 1 lemon

2 Tbsp tahini

1 Tbsp agave or honey

1/2 tsp turmeric

1 tsp curry powder

1 clove garlic

pinch of sea salt

pepper to taste

1/2 cup water

Blend until smooth. Add 1 cup raisins and pulse on the food processor until evenly distributed.

Serve with whole wheat naan, poppadoms, chips or crackers. t also makes a great sandwich spread. Enjoy! And...namaste!

Tuesday, March 9, 2010

The Tipping Point

Have we reached the tipping point in the grassroots effort of conveying the medical miracles of plant-based nutrition to the world? I spent two and a half days with Dr. T. Colin Campbell (here I am with him and his beautiful and inspiring wife, Karen), my Guru whom I lovingly and with conviction have named "The Father of Modern Nutrition". He is, indeed, a pioneer who is changing the landscape of health as we have known it for the past century and taking it in a one hundred and eighty degree turn back to Hippocrates original wisdom. "Let thy food be thy medicine and thy medicine be thy food" was the dictum he proposed during his lifetime(460-377 B.C.). And yet we have strayed eons from this brilliant thesis in the past millennium. From food to pills and potions...from a holistic perspective to a specified point of reference, focusing on a specific vitamin or hormone responsible for a whole health issue. When will it be that physicians and researchers conclude that our body is infinitely wiser than we give it credit for?

An article came out in the paper today regarding the most popular and utilized osteoporosis medication, Fosamax. It implicated the drug in causing fractures after long-term use even though its specific indication is for (potential) osteoporotic patients. Last week, the National Institutes of Health (the largest biomedical research organization) released a report of their concern for Americans' misunderstanding of lactose intolerance. They pretty much stated that we must do anything it takes to get the dairy into our bodies, ignoring any discomfort, illness or dis-ease it may cause in order to prevent osteoporosis. Ironically, studies clearly state that the countries around the world who consume the most dairy have the highest incidence of bone fractures! Further, we are more obese as a nation than ever before in history. This newest generation is hypothesized to be the first to live a shorter lifespan than its parents. Rates of type 2 diabetes, hypercholesterolemia, hypertension and heart disease are above and beyond the rates corresponding to historical potential. And the age of onset of these diseases is younger than ever before. The statistics are frightening.

And yet, the supplement and pharmaceutical industries are thriving. Restaurants serve larger and more deadly portions of fat, sugar and salt at rates that will scare you back to dead. They have huge panels of scientific experts dedicated to figure out which perfect combinations of fat, sugar and salt will have you coming back for more as much as possible. We have to face it...money talks and we are walking to our graves painstakingly yet surely.

On an optimistic note, however, The Veggie Grill is a restaurant that is only about three years old and has already served nearly one million plant-based meals. This picture is of me with Kevin Boylan, the co-owner of The Veggie Grill. He and his business partner, T.K. Pillan, read The China Study in one weekend and went 100% plant-based immediately following its completion. It was then that they knew what type of restaurant they needed to open.

The trailer for a film that is not even in distribution yet, entitled Forks Over Knives, has had almost 21,000 views on You-Tube posted less than a month ago. Here I am with Dr. Campbell, his lovely wife, Karen and Brian Wendel, Executive Producer of Forks Over Knives, after we screened the film yesterday. This film is the documentary that has the potential to change the landscape of medicine as we now know it, thanks to the brilliant pioneering work of Dr. Campbell and his colleague, Dr. Caldwell Esselstyn, whom are highlighted in the film.

Ultimately, if we take a step back and observe the changes that are inarguable and omnipresent, it is undeniable that we are reaching a significant fork in the road. Our health is at the nadir of potential. We have no choice but to choose differently. My Father always told me that the definition of "crazy" is someone who keeps beating their head against the wall and expecting a different result. As Dr. Campbell brilliantly pointed out yesterday...we have finally "reached the tipping point"...people are starting to notice and it is a very exciting time!

Tuesday, March 2, 2010



One of my favorite cuisines is Japanese. I spent a couple weeks in Japan touring with a play I was in as a teenager and could not stop eating throughout the trip! The flavors of miso, rice vinegar, tamari, sesame, garlic and ginger are tantalizing to the tastebuds and the dishes are typically low-fat and plant-rich. I try and emulate the flavors in my kitchen as often as possible. I made Japanoodles!!! in a way to be able to incorporate more greens into your meals since it is the most important food group. Click here to learn why greens can save your life.

Japanoodles!!! is a very simple and is one of the simplest meals to make, requiring only a few ingredients and a couple of steps.

1 package rice noodles

2 Tbsp miso paste (any type)

3 cloves garlic, crushed

1 1/2 tsp Gomashio (optional)

4 cups mixed greens (any or all of the following: collards, chard, spinach, kale, dandelion greens)


Boil 4 cups water

Once boiling, add whole package of rice noodles

In a medium to large bowl, smash together the miso paste, garlic and gomashio

When the noodles are almost ready (usually 3-5 minutes into cooking), add greens into the boiling water/noodle mixture

After 2-3 more minutes, drain noodle/greens mixture

Add to sauce

Serves 2-4. Enjoy! Domo arigato!

For more information on eating healthy, see my website here.

Monday, March 1, 2010

Fiesta Fantastica!


Many people who are trying to incorporate vegetarian meals into their diet or trying to wean off of the meat products they are used to miss some of the dishes they were accustomed to eating. Fortunately, there is a plethora of meat-like options available now and are omnipresent in all types of grocery stores and restaurants. They are known as meat analogues and are made with wheat protein (seitan), soy and other items used to create the textures and flavors of meat. The benefit of eating these products is that you can have the "meat"without the saturated fat, cholesterol and animal protein which we know is a leading cause in the development of our modern Western diseases that are increasing morbidity and mortality and epidemic rates (i.e. heart disease, cancer, type 2 diabetes, osteoporosis, etc).

This recipe is a staple at my house. It is very easy to whip up for a last minute filling meal that my family will actually eat without any prodding.


Lightly toast whole grain tortillas in the toaster or on the stove one at a time

In the meanwhile, saute about 3/4 cup (1 medium) onion, chopped in 1/2 cup vegetable broth. Once the onions become soft, add in 1 package of veggie ground round (i.e. Yves or Lightlife). Let heat up in the pan for a couple minutes, until the ground round is heated.

Place the tortilla on a plate.

Add about 2/3 cup veggie ground round/onion mixture on top

Add 1-2 cups chopped spinach (or other salads greens)

Sprinkle 1-2 Tbsp shredded vegan cheese (optional)

Add 1/2 cup salsa (I like to use black bean and corn salsa for an extra nutrient boost)

Enjoy! It makes 2-4 servings.