I lifted this photo from this blog. If you have time, visit for news about the USDA’s promotion and then removal of the Meatless Monday campaign. It’s a perfect example of how the USDA’s food recommendations are not always based on health; some recommendations are fairly political.

Anyway, here is a belated Meatless Monday post (even though all of my meals are meatless). I made this for lunch:

Here’s a close up. Not much better, because I’m photographing with my iphone…

Over a bed of mixed greens (Spring Mix), Asian beet slaw, toasted mushrooms, barely warmed edamame, a spray or two of Braggs, and Sriracha. To make:

Asian Beet Slaw

1 large beet

1 watermelon radish

3 tbsp Annie’s Asian Dressing

2 green onions, chopped

3 tbsp sesame seeds

Wash & peel the beet. Grate it with a cheese grater. Wash a large Watermelon Radish, and grate it into the beet mixture. Add in onions, Annie’s, and sesame seeds.

Toasted Mushrooms

4-5 mushrooms (of any variety) sliced.

Spray with Bragg’s liquid aminos, and lay on some parchment paper. Toast in toaster oven until mushrooms are still firm, but cooked.

This salad is so flavorful and has soo many great health benefits. In addition to the greens (always a good idea!), the beets are are loaded with phytonutrients called betalains–which are antioxidant, anti-inflamatory, and important for detoxification. Watermelon radish are said to stimulate liver function and lower cholesterol. And sesame seeds are a good source of calcium.  A great way to be kind to your body.

Maybe it was just because I was so hungry, maybe it was because my body is spent from cleaning our new place and moving heavy boxes throughout the afternoon, or maybe this meal really does have some kind of magic. Try it and tell me, okay? Because I seriously think this is my new favorite meal right now.

Vegan Veggie Stir Fry over Soba Noodles

1 bunch Soba noodles (cooked according to instructions)

1 large head of bok choy, chopped

1/2 red pepper, diced

2.5 tbsp coconut oil

3 tbsp rice wine vinegar

2 tsbp sesame seeds

Braggs liquid aminos (5 sprays)

1/2 cup frozen peas, run under hot water

Sriracha ( to taste)

1/4 block baked tofu (Teriyaki flavor)

Tp Make:

0. (forgot to add in) Boil water in large pot

1. Chop box choy and dice red bell pepper. Set aside.

2. Coat a wok or large pan with coconut oil, rice wine vinegar and sesame seeds
. Cook until seeds start to pop

3. Add in veggies and about 2 tbsp water. Put a lid on and turn to low heat.

4. Put baked tofu on sheet of tin foil (for one or two) , and warm in toaster oven.

5. Cook soba noodles according to directions.

6. After you strain liquid from soba noodles, put back into the pot. Spray 5-6 pumps of Bragg’s and Sriracha to taste.

7. Then use the strainer to warm up the peas. I hate it when they get mushy, so I just run warm water over them until they thaw (water unwise though it is–my one vice!)

8. Spoon 1/2 soba noodles, 1/2 bok coy mix, and spoon over peas, and choppped baked tofu over the top.

9. Enjoy, bite by bite.

10. Enjoy for tomorrow’s lunch

11. And know you are eating healthy because:

* Coconut oil is amazing for these reasons: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

* Bok Choy is considered a cruciferous veggie. Cruciferous veggies are known to lower your risk of certain types of cancer, can be a healing agent in liver detoxification, and provide ample vitamins and nutrients such as B6, folate, and vitamins A, C & .

* Red bell pepper is loaded with Vitamin C, thiamine, B6, beta carotene and folic acid.

* Green peas are said to lower risk of type 2 diabetes may be connected not only with the relatively low glycemic index of green peas  and their strong fiber and protein content, but also with this unusual combination of antioxidant and anti-inflammatory phytonutrients.

We only get one body to carry us through this life. When we treat it well, with kindness and love, we are capable of giving so much more. And, tell me, have you noticed a difference in the way you feel when you eat healthy, whole foods, vs. packaged foods? What’s the difference for you?

You are worth the effort it takes to feel amazing!

Make this soon! I hate to say it, but I’ve been vegan for a year, vegetarian for much longer and had never made home-made veggie burgers. Until tonight. I don’t think I will ever go back.

I bet this would have been even better (hard to believe), last weekend when we were here:

Camping with my mom & dad at one of our favorite places on the West slope since I was a kid. They even took us camping here when my sister was 6 weeks old. I love it. And I won’t say where it is unless you email me personally because I don’t want it to get crowded

Anyway, back to the burger. I pretty much followed this recipe:

http://www.mrkate.com/2012/07/01/4th-of-july-summer-grilling-and-entertaining/

Except I added 1 can chopped mild green chilis, no kidney beans (we didn’t have any), subbed quinoa for brown rice. Bragg’s, vegan  worcestershire sauce and seasoned salt just before grilling. Also, we didn’t have any kebob sticks, so I grilled the red pepper and yellow squash in tin foil with olive oil and sea salt. YUM!

Happy, kind cooking!