Cardio Health E-book Now Available!

 

Pure Wellness Series: Cardiovascular Health takes what you think you know about heart health and turns it inside out. This e-book celebrates the achievements of the cardiovascular warriors in medicine who decided to buck the system and change how we think about cardiovascular wellness.

The e-book features 20 vegan heart healthy recipes by award winning Vegan Fusion chefs and contains exclusive coupons for featured products at Pure Prescriptions.

Visit Here to Order Now

Only $3.97

All proceeds from the e-book go to the Healthy Ohana Foundation

The Healthy Ohana Foundation was formed to educate the public on the vital importance of a healthy diet and lifestyle. The founding members have vast experience in the health and wellness industry and intend to share their knowledge to help people live healthier, more sustainable lives. This charity promotes health education in under served areas through plant based diets and CAM (complementary and alternative medicine).

Vegan Fusion Chef Services

Are you looking to incorporate more healthy foods into your life?

Blossoming Lotus Chefs and authors Mark Reinfeld and Jennifer Murray

We have over 20 years of experience preparing delicious natural foods, specializing in living foods

♥ Custom-created meals for pick up or delivered to your home ♥ Private classes and healthy lifestyle training ♥ Specializing in live food cuisine ♥ One-on-one supervised cleanses and fasts ♥ Using fresh organic and locally grown ingredients

Ask about our mainland private chef services!

Contact us at info@veganfusion.com or
call 808-822-0820 for a free initial consultation

Mark Reinfeld
Coauthor, The 30-Minute Vegan, The Complete Idiot’s Guide to Eating Raw, and Vegan Fusion World Cuisine

Mark Reinfeld is the author of three books and the founding chef of the Blossoming Lotus Restaurant. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. He has offered chef trainings across the country to clients that include Google, Credit Suisse First Boston, The Peninsula Spa, Aspen’s Explore Bistro, Malibu’s Pacific Coast Green’s, and more.  Mark has offered private chef services in Malibu, The Hamptons, Hawaii, and New York City. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.

Jennifer Murray
Coauthor, The 30-Minute Vegan, and The Complete Idiot’s Guide to Eating Raw

Jennifer Murray co-developed the original menu for the award-winning Blossoming Lotus Restaurant as well as the Lotus Root Juice Bar & Bakery. She is currently working on her third cookbook due out next summer. Jennifer teaches classes nationally and internationally. Designing fun, mouthwatering food that looks as good as it tastes is her way of spreading vegetarianism.

Raw Food Class on Kaua’i

Fun with the dehydrator!

Learn from Blossoming Lotus founding chef Mark Reinfeld the basics of using the dehydrator to create crackers, pizza and granola. You will also learn how to create nut milks and cheeses.

When: Saturday, December 5th 3-6pm

Where: Wailua Homesteads

Cost: $65/person includes recipes and tasting

Recipes include:

Pesto Pizza

Herbed Flax Crackers

Cashew Cheese

Orange Cranberry Granola

Almond Milk

 

Spaces are limited. Contact Mark at mark@veganfusion.com or call 808-822-0820 by Wednesday November 25th to register.

 

Mornin’ Fruit Bowl – Vegan Crunk Reviews The 30-Minute Vegan

Mornin’ Fruit Bowl

For some reason, when I get new cookbooks, I always make the ridiculously easy recipes first. You know, the recipes that are so simple, you kinda wonder why you even need a recipe. Even though those sorts of easy meals are common sense, I’m always intrigued by simple recipe ideas that I couldn’t have thought up on my own. Take for example, this Walnut Fruit Bowl from 30 Minute Vegan:

 

It’s just mango, banana, a few frozen blackberries, walnuts, and soymilk. That’s it. The recipe actually called for fresh figs, but I subbed blackberries when I couldn’t find any figs. The thing is, I would never think to throw fruit in a bowl with milk unless that bowl also contained cereal. But this bowl was pretty filling without carbs. And I felt super-healthy starting my day with lots of fruit, a food group I don’t really eat from often enough.

The book, 30 Minute Vegan, was a birthday gift from my boyfriend. It’s by Mark Reinfeld and Jennifer Murray (also the authors of the awesome full-color book Vegan Fusion). Though most of the meals — like this fruit bowl — take far less than 30 minutes, a few are more complicated and take longer than a half hour to prepare. The book features a great mix of healthy cooked and raw meals, which is perfect for an occasional raw foodie like me. In fact, I’m making another recipe from the book for Raw Food Day tomorrow. But you’ll have to wait and see what it is…

Raw Cinnamon Rolls – recipe from The 30-Minute Vegan

Raw Cinnamon Rolls courtesy of The 30-Minute Vegan

This is one of the best recipes from our new book, The 30-Minute Vegan. These puppies were a huge hit at our bakery in Kaua`i. The rolling technique is best carried out with the use of a silpat (silicon baking sheet) or teflex sheet (used in dehydrators), but feel free to use a regular baking sheet with parchment paper. You’ll also need a food processor. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.

Makes 12 rolls

2 cups raw buckwheat groats (not kasha)

2 cups + ½ cup pitted Medjool dates, packed

¼ cup + 1 teaspoon agave nectar

¼ cup water

2 tablespoons cinnamon

Pinch of sea salt

¼ cup raisins

½ cup walnuts, chopped

Icing

½ cup coconut butter

¼ cup agave nectar

½ teaspoon vanilla

1 tablespoon orange zest

¼ cup water or freshly squeezed orange juice

1. Process the buckwheat groats for 60 seconds in a food processor or until they are finely ground. There will still be some whole kernels. Add 2 cups of dates and continue to process for about 40 seconds. Add 1 teaspoon of agave nectar and process for 30 seconds more or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.

2. Transfer the dough to a flat work surface covered in a silpat, teflex sheet or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11-inches and ¼-inch thick. Keep some water near by to dip your fingers into to prevent the dough from sticking. Position the dough so that the long side is parallel with the counter’s edge.

3. Process the remaining ½ cup of dates, ¼ cup of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.

4. Roll it up by making a small fold along the near edge, pressing it down, peeling back the silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into 12 even slices. 5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.

Vegan MoFo, Day 4 – Book Review: The 30-Minute Vegan

This review appeared on the vegan mofo website

As promised, my “official” Vegan MoFo weekend post is a cookbook review.

Being that I’m on a tight budget, I have a tendency to check things out of the library to see if they’re worth buying before I’ll spend the money. Cookbooks, craft books, and the like are too expensive to buy on a whim! But The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray quickly became my new favorite cookbook the day it found its way into my hands. I went out and bought a copy of my own before the library lending period was up!

I had been following–and still follow–Reinfeld and Murray’s Vegan Fusion on Twitter, and so knew of the upcoming release of the book. I liked the idea of quick vegan meals for the days when I lack the time, or the energy, to make something too involved. Of course, in order to merit a place in my cookbook library, the recipes also have to be good, and it’s helpful if the ingredients can be obtained without too much hassle.

The 30-Minute Vegan delivers on all counts. With sections for every meal, as well as lighter dishes like salads and soups; plus recipes devoted to beverages, snacks, and desserts, you’ll never be at a loss for something quick, easy, and delicious to make!

It would take far too long to delve into everything that makes this book great, so I’ll keep it short by introducing you to my two personal favorite recipes: the Monk Bowl, and Macaroni and Cheese.

The Monk Bowl was the first recipe in the book that grabbed my attention. It’s just about the easiest, most versatile recipe I’ve ever seen and, though it appears in the book’s lunch section, also makes an excellent dinner. Its perfect balance of quinoa, oven-roasted tofu, and crisp steamed veggies make it a warming, healthy choice for any day, any time. Reinfeld and Murray make several suggestions for variations, as well as recommend sauces and garnishes to give the bowl just the right finishing touch.

Macaroni & Cheese appears in a section devoted entirely to vegan versions of common comfort food favorites. I don’t know about you, but mac and cheese was one thing I sorely missed when I made the switch to a life without dairy. Had I not been forced by lactose intolerance to make that switch almost overnight, I may have transitioned better, but cheese is still one thing I find myself wanting from time to time.

Reinfeld and Murray have the perfect solution for vegans and lactose-intolerants alike: a mac and “cheese” sauce that you can serve to your omni friends and they won’t know the difference. The ingredients are familiar with, of course, a few vegan variations. If you’ve got nutritional yeast and your favorite non-dairy butter and milk on hand, you can make this recipe and feel like a kid again, enjoying your mac and cheese with the knowledge that it’s now 100% vegan, and healthier to boot!

The preface and introductory chapters are invaluable to new and seasoned vegans alike. Reinfeld and Murray offer tips on how to best prepare some of the book’s recurring ingredients, explain several useful preparation methods, and give ideas on how to make your kitchen the best vegan kitchen it can be. Armed with these facts and hints, there’s no reason to be shy about trying new ingredients or putting a new spin on an old favorite.

There is so much more to this book that will broaden your cooking horizons. The recipes span regions, cuisine types, and dietary preferences. Why not be adventurous and try the “Rawvioli”–raw, zucchini-based ravioli with pine-nut-macadamia cheese? Kick things up a notch with the Hot Hot Hot Sauce? Or impress your omni friends and family this holiday season with a completely vegan Holiday Nog?

Whatever you decide to try, you can be sure that The 30-Minute Vegan won’t disappoint!

World Vegetarian Day – because Gandhi was right

This article appeared in today’s issue of BasilandSpice.com

“Be the change you want to see in the world.”--Mahatma Gandhi

Today is World Vegetarian Day. A day for us to celebrate the delicious bounty of the plant kingdom. It also happens to be the day before the birthday of Mahatma Gandhi. It’s no coincidence that World Vegetarian Day falls close to the birthday of this saintly man, a true symbol of nonviolent resistance. It’s slightly politically incorrect to focus on the topic of nonviolence, especially as it relates to animals. But in honor of Gandhi’s birthday, I am feeling a bit bold.

Generally when discussing the benefits of vegan cuisine, I tend to focus on the health issues. For good reason! This is why most people are inspired to eat more vegan foods. Losing weight, and protection against diseases like heart disease and diabetes definitely top the list of reasons people decide to go meatless.  It’s become common knowledge that our health is a lot better off with the inclusion of these life giving foods and all major health organizations now recommend including more fruits and vegetables to preserve health and prevent disease.

After health reasons, protecting the environment is another main reason people choose to go vegan. It’s cool to be green these days and eating your veggies is about as green as it gets. The environmental impact of a meat-centered diet compared to a plant based one is staggering. For instance, it takes roughly 2500 gallons of water to produce a pound of meat, and approximately 30 gallons for a pound of potatoes. As far as carbon emissions, a 2006 UN Report, “Livestock’s Long Shadow” reports that over 18 percent of all green house gases come from the livestock industry!

Dr. R. K. Pachauri, head of the Nobel prize winning intergovernmental panel on climate change actually went so far as to recommend going meatless once a week as the most effective and immediate way we can reduce our carbon footprint.

So where does nonviolence fit into this? It seems to me that it is a noble endeavor to strive to reduce the violence and suffering we see in the world. Who wants to send their children to school where violence is a daily occurrence? How many people are planning their vacation in Afghanistan or Baghdad? Who among us does not feel shocked frequently when we read the newspaper or watch the news?

We have all heard the expression “Love thy neighbor as thy self.” This raises the question “Who is our neighbor?”. To whom should we extend this love? I turn to Albert Einstein for the answer. He said “Our task must be to free ourselves by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.” This to me is the correct response. All of life is our neighbor.

For many of us, peace begins in the kitchen. This means when two choices are before us, in life and regarding our food choices, we take the path that causes the least suffering. It’s something to think about.

Here is a recipe to enjoy while contemplating these vegetarian issues. It’s from our new book, The 30-Minute Vegan.

Zucchini Roll Ups

Makes approximately 18 roll ups2 zucchinis
1 pound extra firm tofu, crumbled
2 tablespoons minced basil
2 tablespoons minced Italian parsley
1 teaspoon minced rosemary
3 tablespoons creamy tahini

2 tablespoons nutritional yeast

½ teaspoon thyme
½ teaspoon oregano
1 teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste1. Preheat the oven to 400°F and well-oil a baking sheet. Slice each
zucchini lengthwise into 9 or more thin strips (about 1/8-inch) using
either a mandoline (careful for those fingers) or a vegetable peeler.
2. Combine the tofu, and the remaining ingredients in a large mixing bowl
and mix well. If the tahini is not creamy, you may need to add a bit of
olive oil to maintain a creamy consistency. Spread approximately 2
tablespoons of this mixture along each piece of zucchini and roll them up.
3. Place the rolls on the baking sheet and bake for 10 minutes, and remove.
Serve on a platter or 2 to3 rolls per plate. Refrigerate if you are not
serving immediately. The rolls are awesome chilled as well.

Variation
•    Replace zucchini with eggplant, thinly sliced.

Mark Reinfeld has been preparing inspired vegan and live food cuisine for over 15 years. He is the founding chef of The Blossoming Lotus Restaurant and the recipient of a Platinum Carrot Award given to America’s top “trailblazing and innovative chefs.” He is a recognized authority in the field of healthy cuisine. His first book, Vegan Fusion World Cuisine has won 9 international awards including a Gourmand Award for ‘Best Vegetarian Cookbook in the USA.’ He is the coauthor, along with Jennifer Murray of The Complete Idiot’s Guide to Eating Raw. His latest book, also coauthored with Murray is The 30 Minute Vegan. Have a question for the natural chef? Please email mark@veganfusion.com

Miss Eco Glam Reviews The 30-Minute Vegan

Everyone knows how much I love my food and yes some days I will spend the whole day in the kitchen planning and making food.  However, some days, I just don’t have the time to make something too fancy.  I loved the name of this book as it sums up what I am about sometimes. I only have 30 minutes to make something yummy and vegan.  And I am sure you feel the same way too, there is just not enough time these days for any of us to spend in the kitchen on just one thing.

This 348 page thick cookbook is full of approx 175 easy, quick and above all healthy recipes.  Things you can whip up in a flash if someone comes around unannounced!

With lovely colourful pages slipped in different sections of the book it will leave you feeling very inspired.

Vegan and Raw food is just so PRETTY. Full of bright colours and always looks so yummy. No more grey/brown  meals with only yucky colours anymore! Colour usually means healthy so go for the bright dishes I say!

What I LOVE about this book is the Raw Recipes are marked with a little love heart ♥  letting you know that its raw! So naturally, these are the recipes that I have wanted to try out.

However, I realise that not all of you who read Miss Eco Glam are Raw so I will give you a hint of what other recipes are in this fab book! :

There are 14 Chapters of recipes – here is a few I liked the sound of:

Indian Chai Latte, Mushroom Spinach crepes, Maple-Almond French Toast (yummy!!) coconut lime banana bread (sooo going to try this!) Breakfast burrito, English Muffin Melts, Fruit and Cream cheese Quesadilla, Wraps, Amazing Salads and many dressings, Soups such as Mexcian Tortilla Soup, Thai Coconut soup (my fav !) Batter-baked oyster mushrooms, herbed flatbread, Live Macadamia Nut-Ricotta veggie towers, Cheesy Broccoli, Nachos,  Chocolate-peanut butter shake, Baked Apple Crisp, Lucious Lime Pie, Food for kids, and SO much more, I haven’t even scratched the surface here.

These kind of recipe books should really be in every kitchen as even if you are not vegan/raw/vegetarian you can still use these recipes with other food you make. Food should be healthy and enjoyed!

The Sections are called: The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

Don’t just take my word for it that this book is fab read what others have said about this:

Rory Freedman, coauthor of the New York Times bestseller Skinny Bitch

“A must-have for every kitchen, The 30 Minute Vegan is everything a cookbook should be—these recipes are fast, easy, and ridiculously good.”

Ellie Krieger, author of “The Food You Crave” and host of Food Network’s Healthy Appetite
“This book is filled with delicious, exciting, healthful recipes that are accessible for everyone. You’ll love it whether you’re a vegan, or you just want to eat like one once in a while.”

John Robbins, author of The Food Revolution and Diet for a New America
“One of the very best vegan cookbooks of all time. Fabulous recipes, healthy food, clear directions, and delicious results!”

Jennifer McCann, author of Vegan Lunch Box and Vegan Lunch Box Around the World
“Don’t let a lack of time keep you from making a healthy choice! These quick, delicious recipes will see you through even the busiest mealtimes with good taste and style.”

Michael Bernard Beckwith, author of Spiritual Liberation: Fulfilling Your Soul’s Potential
“The 30-Minute Vegan is not only a culinary delight for vegetarians and vegans, it appeals to people who relish a meal that luxuriates the palate and satisfies the spirit.”

Arthur H. Brownstein, M.D., M.P.H., author of Healing Back Pain Naturally and Extraordinary Healing
“Mark Reinfeld and Jennifer Murray have written a classic, practical guide to preparing exquisitely tasteful, healthy vegan food that is ideal for busy folks of today. Every home will be enriched by having this book in the kitchen. It is suitable for daily meals prepared for family members, as well as special holiday celebrations.”

HungryVegan.com, 7/9/09
“The 30 Minute Vegan has found a permanent home in my kitchen, where its pages will quickly become worn, torn, and stained.”

VegNews, August 2009
“The 30-Minute Vegan, is a fail-safe cookbook designed to save you time and eliminate stress in the kitchen. With a well-planned collection of fast, simple, and healthy recipes, the duo is determined to keep home dining diverse and your diet in tip-top shape.”

This book is available through Amazon and through many other bookstores!

It is priced at £10.99 in the UK

It would make a good Christmas gift!

Quick, Delicious, Healthy: A Review of The 30 Minute Vegan

From The Vegan Cookbook Critic

Quick, Delicious, Healthy: A Review of the 30 Minute Vegan

I have been a fan of Mark Reinfeld and Jennifer Murray’s work since I first opened Vegan World Fusion and dreamed of being a diner at the Kauai location of Blossoming Lotus. In fact, until it closed (I know, I was devastated!) I had planned to spend my 50th birthday party there (yes, that is still 20 years away. I’m a planner). Last year, I reviewed the Complete Idiot’s Guide to Eating Raw, which has since become an essential addition to my resource library. So when I saw that these authors (the previous two titles were coauthored by Bo Rinaldi) had released a new title, the 30 Minute Vegan, I knew I had to get my hands on it.

I have participated in many outreach events and I often hear people say “I’d love to eat like you do but its just too hard”. Many people are intimidated by the idea of adopting a vegan diet because it seems like chopping all those vegetables would be a daunting task. Mark Reinfeld and Jennifer Murray are helping to destroy that myth by presenting a collection of 175 wholesome recipes that can be prepared and enjoyed in less than 30 minutes.

If you’re familiar with the authors’ previous collections or the menu of their popular restaurant than you would not be surprised that this book contains both raw/live recipes and cooked dishes. The chapters include: preparation basics; smoothies and beverages; breakfast and brunch; snacks, pick-me-ups & kids’ favourites; uplifting lunches – wraps, rolls, bowls; extraordinary salads; sumptuous soups; small plates – appetizers, side dishes & light dinners; wholesome suppers; guilt-free comfort foods; divine desserts; condiments, infused oils & spreads; and feasts soirees and slumber parties. Pretty comprehensive, huh?

I was excited to discover that although the chapter titles might seem somewhat standard for a vegan cookbook, the recipes themselves are unique and provide surprising twists on preparing readily available ingredients. Over the past few weeks I have prepared a number of the recipes from the 30 Minute Vegan with each dish I was increasingly impressed by the fresh, bold flavours.

Quinoa Kitchari

Some of you know that I recently suffered a back injury. When I read the description of the quinoa kitchari as the most healing dish in the ayurvedic system I knew it was exactly what I wanted to balance my emotional frustration and my physical ills. It is a simple dish but the authors provide a number of suggested additions. I prepared my version with red quinoa, red lentils, garlic, ginger, onion stock, kale, carrots, miso and ginger. The flavour was deep, rich and comforting. I’ll let you know if it manages to heal my back.

Power packed energy bar

These bars and fantastically easy to prepare. Throw a bunch of oats, agave, nuts, dried fruit and spices in a big bowl and stir. Press them into a baking pan and after just a few minutes you have a portable, satisfying source of sustainable energy. These are perfect for a road trip, but I actually love them directly from my freezer (I know people who freeze chocolate bars…it’s not so weird).

Watermelon cooler (the pink jars)

This quick blender concoction celebrates summer’s fresh watermelon, spiked with a little strawberry and lime juice. It is as refreshing as it sounds.

Now for the famous live cinnamon buns. I prepared these twice over the past few weeks. They are great for sharing at summer gatherings. Unlike many raw desserts these treats are pretty resistant to summer’s heat and humidity.

Live Cinnamon Rolls – buckwheat dough

Spread with a layer of cinnamon date walnut filling

All rolled up

Seriously? Amazing. Surprising texture and craving inducing flavour. These buckwheat treats are high in fibre and don’t require any dehydrating – so in about 15 minutes you’ll be enjoying a little slice of sweet cinnamon bliss.

Look at those rolls, all ready to be shared with friends. The coconut orange icing is a decadent addition (not shown). I brought these to an event at the Toronto Vegetarian Association. I did not bring any home with me.

Pesto Sauce on cucumber noodles

This is a simple sauce prepared with the authors’ suggested cashews in place of the pine nuts. They imparted the perfect creamy texture and lovely contrasts to the sharp, ripe basil. Pesto is one of my favourite summer recipes. I couldn’t resist the bunches of basil at the farmer’s market last week. This is the perfect way to preserve all of those green leaves – I now have a big freezer container of pesto ready for those cold grey, winter nights.

After trying these recipes from The 30 Minute Vegan I’m still drooling and dreaming about trying dozens of the dishes that Mark and Jennifer have created. Although I have an extensive cookbook collection, I sought out this book and have not been disappointed by the potential delights that this tome contains. I love the pages of additional resources that the authors have compiled, I have had fun exploring and being introduced to amazing people, products and services.

I recently found an online video of Mark preparing the green popcorn that is an excellent medium for consuming a good dose of spirulina for those days when you just need help to get your greens. Check it out. The authors have also shared their recipes Fajitas Bonitas online.

If you have ever felt intrigued about the vegan lifestyle, but felt that it just took too much time and effort, let Mark and Jennifer share their recipes for success. Your taste buds will not be disappointed (either will the animals!).

Raw Pasta Puttanesca – Free Recipe from The 30-Minute Vegan

Raw Pasta Puttanesca

Please enjoy this free  recipe courtesy of The 30-Minute Vegan. This dish is a living foods entree that appeals to everyone. The zucchini noodles will astound you. They are a fantastic gluten-free substitute in any pasta dish!

Click here for our Raw Pasta Puttanesca Recipe