balsamic vinegar, one tablespoon of olive oil, one minced clove of garlic and a big pinch of Italian herb seasoning. Then she spreads half of a mashed avocado on a four-by-four- inch fl ax cracker and tops it with the marinated mushrooms, plus chopped tomato, peppers or other favorite options. Rollins advises, “You can pack all of the components individually, and then assemble the pizza at work.” Health Foods Chef Catherine Blake, in Maui, Hawaii, studied with renowned plant-based nutritional scientist T. Colin Campbell, Ph.D. She urges her culinary students to ask, “What can I do to sparkle a little bit more tomorrow?” The author of Healthy Recipes for Friends, answers the question in her online presentation, Cooking for Brain Power, at Tinyurl. com/ChefBlakeBrainPower. Blake’s favorite brain-power luncheon booster is a wrap with antioxidant-rich fi llings, accompanied by homemade almond milk, sunfl ower seeds or walnuts for vitamin E and some favorite blueberries or purple grapes. She makes fresh almond milk by grinding raw almonds in a nut grinder, and then adding them plus an equal amount of fi ltered water to a high-speed blender. After processing and straining out the solids, the resulting nut milk is perfect for smoothies.


Changing our diets one meal at a


time gives us an opportunity to see if we can feel the difference, as our vegan lunchbox experts have, while we ramp up our taste for healthier eating.


Judith Fertig writes award-winning cookbooks and foodie fi ction from Overland Park, KS. Connect at JudithFertig.com.


VEGAN ONCE A DAY Pack a Plant-Based Lunch


Zucchini Fettuccine with


Fresh Tomato Salsa Yields: 4 servings


This raw side dish is low in calories, a breeze to prepare and cool fare on a hot summer day. The zucchini strips look and taste a lot like fresh pasta.


Lots of Garlic Hummus Yields: 4 servings


Accented with the tangy taste of fresh lemon juice and a bit of heat from the chili powder, this is an easy, ready- made sandwich spread for a lunchbox.


1 cup chickpeas (garbanzo beans), drained and rinsed ¼ cup plus 2 Tbsp fi ltered or spring water, plus more as needed


5 cloves garlic, chopped 2 Tbsp sesame tahini 2 Tbsp freshly squeezed lemon juice ½ tsp chili powder, plus more for garnish ¼ tsp sea salt


Place all the ingredients in a blender and process until smooth. Add a bit more water if needed to achieve desired consistency.


Transfer the hummus to a decorated bowl and sprinkle the top with a pinch more chili powder to taste for a festive presentation.


Recipe by Laura Theodore, Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet


ROLFING®


• Reduction of physical pain (Carpal- Tunnel, Neck, Back and Hip Pain, etc.)


Spring Rayne is a gluten-free, vegan and raw food chef. She is conscious about what she puts into her body and has a passion for teaching people to be healthy through diet and nutrition. Spring has written a number of books on these topics, provides special diet preparation consultations, and her detox plan is now available to purchase at www.springrayne.com or Call/Text: 407-314-8840.


• More effi cient use of muscles • Increased energy • Change in body contours • Comfortable, safe and long-lasting


ROBYN MARTIN Certifi ed Advanced Rolfer®


Rolf Movement Practitioner (407) 645-2309


1950 Lee Rd, Suite 204 • Winter Park 32789 www.rolfi ngorlando.com


Free consultations and literature


available on request. MA 0025820


September 2016 29


2 medium zucchini 2 ripe tomatoes, chopped 10 to 14 leaves fresh basil, minced 1 Tbsp extra virgin olive oil


2 cloves garlic, minced 1


/8 to ¼ tsp sea salt Freshly ground pepper to taste


Shave the zucchini lengthwise with a vegetable peeler to make the “noodles”.


Put them in a large bowl and add the tomatoes, basil, oil and garlic. Toss gently until thoroughly combined.


Season with salt and pepper to taste. Serve immediately.


Recipe by Laura Theodore, The Jazzy Vegetarian


Photo by David Kaplan


photo by Warren Jefferson


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