As a vegan in New York City, it’s extremely tempting to go out for every meal. There are so many great organic, vegan, and gluten-free spots in the city that it’s pretty hard to resist. But that can leave quite a dent in the pocket! One of my favorite dishes is the sweet potato black bean dish at Siggy’s Good Food. I was craving it last weekend when I was trapped in the snow, so I decided to try making something similar. The consistency is quite different; the version at Siggy’s has more of a crabcake texture whereas my version is more like a potato pancake. Either way – both delicious!
2 tablespoons olive oil
2 onions, chopped
6 cloves garlic, crushed
2 jalapeno peppers, chopped
2 boiled sweet potatoes
1 teaspoon ener-g egg replacer
1 food for life gluten-free brown rice English muffin, cut up into small pieces
2 cups canned black beans
Creamy Tomato Sauce
½ cup soy-free vegenaise
2 teaspoons fresh lime juice
1 jalapeno, chopped
1 tomato chopped
1 bunch cilantro, chopped
Preheat oven at 425 degrees
Sautee onions and garlic with olive oil at low heat until slightly brown
Grease baking pan with coconut oil
Mix all cake ingredients in a food processor until it makes a smooth batter
Form cake batter into medium ball shapes and place on baking pan
Bake for 10 minutes
I don’t know where you are, but it is COLD here in New York City – Winter has definitely not come to an end here, for better or for worse. Lucky for us, there is one benefit to the Fall and Winter seasons: WINTER SQUASH!
I absolutely LOVE pumpkins. There are so many things you can do with them. Here are a bunch of delicious recipes that will keep you warm and full – all using one pumpkin!
1 head of broccoli
The guts of half a pumpkin, taken out with a fork or grapefruit knife
Adobo (I put this on almost everything! Make sure to get the Frontier’s brand which has no preservatives)
Sautee broccoli and garlic in olive oil on low heat for approximately 20 minutes or until done. Boil the stringy guts in hot water for 15 minutes. Mix together and top with salt, pepper, and Frontier’s Adobo.
This is a recipe that my Grandfather taught my dad, and my dad taught me – and now I’m sharing it with you, with a little bit of a twist. It’s so simple and fun to do with kids!
Adobo (of course 😉
salt and pepper
Put seasonings on the pumpkin seeds. Bake in oven at 325 degrees for about half an hour, or until toasted.
The other half of the pumpkin meat
tablespoon of nutmeg
tablespoon of cinnamon
1/2 vanilla bean
1/4 cup of coconut nectar
1 tablespoon of raisins
Blend ingredients together in a food processor. Serve with toast or as a side dish.
This past weekend I got together with two of my girlfriends to have an impromptu healthful dinner. Although there were a number of dietary restrictions between the three of us, we ended up creating a delicious meal that followed vegan, paleo, and ayurvedic principles. This dish digests very easily and is delicious. To check out some additional recipes (outside of my blog) you can check out my friend Dr. Karuna Sabnani’s blog. Here is the recipe that we came up with together!
some pine nuts (not too many)
Salt to taste
The juice of one lime
Use a spiralizer to strand the zucchinis into spaghetti-like strands. If you prefer your zucchini cooked, you can cook it in boiling water for about 10 minutes. While the zucchini is cooking, saute mushrooms in olive oil at very low heat. To make the pesto sauce, take the remaining ingredients and blend with olive oil in a food processor. Pour the pesto over the zucchini strands and top off with sauteed mushrooms.
Lately I’ve been getting a lot of questions on how I healed my vitiligo and I am so happy that you are reaching out! Vitiligo is a difficult condition to deal with, and I am happy to act as a support for those who also suffer from it. Here is some more information on the topic that might help you.
What dosage of probiotics/glutamine/NAC did you use?
I started out with 1/4 teaspoon of probiotic powder and 1/4 teaspoon of glutamine powder in the morning and night with a tall glass of water. After a week or so, I increased the dosage to 1/2 teaspoon. I took 1 500mg capsule of NAC in the morning and 1 500 mg capsule at night.
What brands did you use?
For probiotics, I used metagenics ultra flora plus DF powder. For glutamine, I used jarrow formulas. For NAC, I either used bluebonnet, jarrow formulas, or NOW–depending on what was cheapest at the time.
Do you have any other advice for me besides what you’ve talked about in your last vitiligo post?
Yes! My first piece of advice is to JUICE YOUR GREENS. Most of us that suffer from vitiligo also are suffering from digestion. I believe that there is a connection between the two. Because we have problems digesting our food, our skin is not absorbing all the necessary nutrients it needs to heal. If we juice, we can bypass the digestion process and work our way to glowing skin. My second piece of advice is to seek out a holistic nutritionist or naturopathic doctor in your area. They can do a good job of getting down to the root of the issue.
Will you help me?
Of course! But remember, I am not a doctor, nutritionist, scientist, or anyone who has any official qualifications. Vitiligo also works in unexpected ways, so I can’t make any guarantees. I even still have a few spots left that I am working to eliminate. But if you send me a list of the things you’re eating and the supplements you are taking, I can work with you to improve your diet in a way that will improve your digestion and overall health. If your body responds the way that mine did, your skin will likely heal as well.
Feel free to contact me with any further questions by clicking on the link on my about page.