I've had occasion over the last couple weeks to bring a "treat" to some gatherings of my fellow yogis and yoginis from the studio where I practice. I do that crazy hot kind of yoga that's practiced in 110-degree heat. It's a rigorous 90-minute workout that, physically, leaves you feeling like Gumby without a bone in your body, and mentally, like you don't have a worry in the world. But it can also warrant a little recovery time. So I wanted to bring an after-class treat that felt like a substantial bite, but also provided some fuel in the form of good fats, and natural sugars. 

Say hello to my new favorite party favor. These Maca Balls contain Maca Powder, a derivative of an ancient root vegetable that's been part of indigenous Andean cultures for 2,000 years. It's believed to boost energy and reduce fatigue. In powder form, it can be used in baking, and some drink it mixed with hot water, a little raw cacao powder and sugar as a coffee substitute. 

Maca has a sweet, vanilla-like quality and mixed with the combination of coconut oil, hazelnuts, almonds, cacao powder and sweetened by organic dates, they're show stoppers. Best of all, you don't have to get too caught up in measuring. These are made in a food processor and can be adjusted to taste. More importantly is that you create a texture that holds together when you form the balls.
 
I adapted this recipe provided by my friend and lifestyle expert Michele Boyer to also include hemp seeds and dark flax seeds and a little Maldon Sea Salt Flakes (because I love the taste of chocolate with a hint of salt), but you can  omit the salt and just as easily use chia seeds and golden flax seeds. You can also add a goji berry for added color and flavor. You can find Maca Powder at Whole Foods in the natural foods and bulk sections.  

Here's to your health!
Stacey

I love this elegant dish as an accompaniment to nearly any meal. It's easy, delicious and best of all, it's one of those recipes that allows me to use the whole food... tops to bottoms... which I always feel good about. Don't bother peeling the carrots. Just give them a good scrubbin'. I find leaving them unpeeled contributes to the sweet and earthy flavor and it makes the recipe all the easier. 

This recipe calls for a pesto made from the leafy carrot tops which are a great source of vitamins A, B6, C and K, folate, manganese, niacin, potassium and thiamin — all the things found in carrots, just disguised as their leafy long locks. Nutritional yeast is the star stand in for Parmesan cheese in the pesto which gives it a nice mild cheesy flavor and, of course, makes it vegan (happiness!).  I served this with a gorgeous white lasagna the other night. But because of the beautiful color of the dark green pesto against the caramelized carrots, this dish was the star of the plate. Try this with your Easter brunch or dinner. Stack the carrots on a big tray, spoon the pesto on, serve at room temp or warmer, on and you're good to go! 

I really intend for this blog to be about food adventures... my personal vegan chef expedition (successes as well as setbacks, because I'm honest that way) to create, make and share the best vegan recipes I can to inspire us all toward... cue the sweeping soundtrack... a more healthful, sustainable and conscious way of living. But once in a while, I think it's important to take a moment to applaud individuals and developments in the plant-based movement to remind us of the legions of people behind the sustainable food mission.

This week, the Hollywood Reporter published it's second story on the aims of film director James Cameron and his wife, former actress and model Suzy Amis Cameron, to normalize the idea of veganism. This week's story reports at the MUSE School, a private, non-profit school started by Mrs. Cameron, all meals are now completely vegan — the first plant-based school meal program of its kind.  LOVE it!  That's not the only reason the Muse is too cool for school. It also promotes individualized, passion-based and environmentally oriented curriculums for kids up to 14.  

The Cameron couple has been on record for a while now as being meat and dairy free and they're taking strides to help raise awareness for the unsustainable dependency Americans have on animal products. To me, it makes good sense to open children's eyes to a different approach to food before societal norms take root. Interestingly, the word "vegan" will be used sparingly on campus to avoid the perpetuation of both the stigma and badge-of-honor the word can evoke.  "The average person would say vegan, but we say whole food, plant-based. It’s about raising kids who don’t think it’s strange or exotic or worthy of a pat on the back to be doing the right thing for the living biosphere,” said James.  

Applause all around for the Camerons and MUSE School.  Meanwhile, in the kitchen.... tonight I'm experimenting with shiratake noodles... Szechuan style. Stay tuned! 

What do you think of the idea of plant-based meal programs in schools? Leave a comment. 

Photo by Marina Silva/Creative Commons

Being a personal chef requires a boat-load of recipes to give the families I cook for tons of variety and maximum exposure to the bounty of nutrients  found in different ingredients.  Because I'm in this vegan thing for the long haul, I've found a few "friends" out there to keep me out of ruts in the kitchen. I hope you find some of these resources helpful in your exploration (and ultimate domination) of a vegan diet. 


Cheers! 
Chef Stacey 

Oh She Glows — Angela Liddon is author of this vegan food blog and the author of The Oh She  Glows best- selling cookbook. We share a common goal of inspiring others to embrace more plant-based foods in their diet without feeling deprived. Her recipes are delicious! 

What Vegan Children Eat — This open Facebook Page shares recipes and information about what it takes to help children develop a palate for plant-based foods. All recipes are 100% vegan and kid-test tested and approved. An amazing resource when cooking for children of any age. 

Post Punk Kitchen — Isa Chandra Moskowitz is my new hero. She's slightly mad, a rebel and an amazing vegan chef with many wonderful cookbooks. She's also an increcible baker so you're sure to find something to satisfy your sweet tooth.