Revitalive: A Holistic Approach to Food and Wellness

Today we took our bikes and headed to Newburyport.  The goals of our trip were to take in amazing scenery and to check out Revitalive, a raw food cafe.  While Revitalive is new to me, they have actually been around for three and a half years and are well known in the community.  In addition to the cafe that I visited, they also have a wellness center which offers a variety of services from vegan detoxes to nutritional consultations to pilates.  They take a holistic approach to health and wellness.

They had me at their mission which is to empower people to heal themselves through raw and living foods education.  Owners Anna Forkan and Kristen Overlock definitely have the credentials to back up their mission.  Kristen has a BS in Nutrition from Penn State and has been helping clients achieve health goals for the last 15 years.  Anna, a trained engineer, has worked at the Ann Wigmore Natural Health Institute. I got a chance to meet them both and to hear how living a raw lifestyle has changed their lives.  It was inspiring to say the least.

When I rode up to the Tannery, Revitalive's second location, I was pleased to see a booming farmer's market.  It was great to walk around and see the local farmers and I even bought some vegan treats including a chilled black bean soup.  When you walk into Rivatlive's cafe there are shelves of amazing treats from kale chips to raw granola.  I was pretty sure I walked into a little piece of heaven.

The menu is amazing and I had a hard time deciding what to get.  At Anna's recommendation, I went with the Mexi Bowl which included quinoa, avocado and "refried beans".  Oh my goodness was this delicious!  It was filling but light and totally tasty.

I then had the cookies and cream smoothie and a cookie dough dessert.  I also took another dessert home.  The shake is amazing, with a distinct taste of banana and cacao.  The cookie dough ball had a delicious chocolaty center.  At this point, I was sold.  This place is great!

The icing on the cake--they deliver to Boston!  I cannot wait to visit Revitalive again and try even more of their amazing menu.  I also really want to try their 3 day cleanse which sounds so healthy and refreshing.

I love everything about this place from the owners to the storefront.  It is worth making the trip to Newburyport, this is one of the best vegan places I have been two and I absolutely adore their  mission and owners.  If you can't make it to Newburyport, have them deliver or check them out at the Boston Local Food Festival on Saturday, October 1, 2011 along the Boston Waterfront in Fort Point Channel.

Revitalive Cafe is located in the The Tannery, 50 Water Street, Newburyport, MA.  Their other location for services is located at 21 Pleasant Street in Newburyport.  

Beefless Pepper Steak Kabobs with Lemony Quinoa

This recipe is a take on one that I saw on Meet the Shannons.  If you haven't visited this blog, you should!  Basically she has decided to cook her way through the Betty Crocker Cookbook from the 1950's, veganizing each recipe as she goes.  Brilliant!


I made some changes to her recipe because I didn't have all of the same ingredients, but whoa! this recipe rocks.  The marinate is off the hook and I couldn't get enough.  This meal is wholesome, high in protein and oh so delicious.  Perfect for a summer cook out (you could easily make this on the grill) and even my meat eating friend Amy enjoyed it.

Beef-less Pepper Steak Kabobs

• 1 Package Gardien Beef-less Tips (defrosted)
• 1 Large Green Bell Pepper (sliced into chunks)
• 1 1/2 Cups Whole Mushrooms
• 3 Tablespoons Olive Oil
• 1/2 Red Onion (finely diced)
• 2 Cloves Garlic (minced)
• 1 1/2 teaspoons Agave Nectar
• 1 teaspoon lemon
• 2 Tablespoons Braggs
• 1 teaspoon of tomato paste
• 1 teaspoon of smoked paprika

Place your defrosted Gardien, green peppers and mushrooms in a Tupperware bowl. In a separate bowl, mix all the other ingredients and 2 tablespoons of Olive Oil with a whisk. Once the marinade is blended to the point the Agave Nectar has completely dissolved, pour it over your Gardien, mushrooms and peppers. Cover and toss well, coating and put in the fridge for at least 5 minutes, but the longer the better. You'll want to toss your veggies and Gardein a few times during that time to keep them evenly coated in marinade.

Heat your oven to 375 degrees and thread your marinated Gardein peppers, and mushrooms onto skewers alternating. Place your skewers across a clean glass baking dish so that the ends of the skewers rest on the sides and the Gardien and veggies are raised from the bottom of the baking dish.

Brush your Kabobs with the remaining tablespoon of EVOO. Be sure and get both sides of the Kabobs. Place your Kabobs into the oven for 5 minutes. Then brush them with some of the leftover marinade. Bakefor another 5 minutes and then brush more marinade over the Kabobs and bake for another 5 minutes. Your Kabobs will be ready when your vegetables are tender and your Gardein is browned. Keep repeating the bake for 5 minutes and then brush with marinade until you like how they look.

Drizzle some of your leftover marinade over the top or even set some aside in a little dish to dip the Gardien in.

Lemon Quinoa Pilaf

• 1 Cup broth (I used mushrooms broth)
• 1/4 Cup Lemon Juice  
• 1 Tablespoon Olive Oil
• 1/2 Cup Quinoa (uncooked) rinsed well
• 1/3 Cup Corn
• 1/3 Cup Edamame, shelled
• 1/2 Cup Fresh Parsley (chopped)
• 2 teaspoons lemon juice
• Salt and pepper to taste

In your sauce pan, heat broth, lemon juice, water, and EVOO to a boil. Stir in quinoa, corn and edamame. Reduce heat to a simmer.

Cover and simmer on low heat 15 to 20 minutes or until Quinoa is tender and liquid is absorbed. Stir in Parsley, a little more lemon and some pepper and salt.

Stir Fried Quinoa with Vegetables and Tofu

My new favorite thing these days is quinoa.  I find it to be so versatile and yet incredibly nutritious.  It like a wonder food!  So what's the big fuss with quinoa?

Quinoa  is not a grain, though it is usually classified as one.  It is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy and slightly crunchy.  It actually cooks and tastes like a grain, think cous cous or rice.  However, unlike most other "grains", quinoa includes vital nutrients that are important for vegans.  Some of the nutrients in quinoa include:

• Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
• Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
• Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
• Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.  Whoa! Now that is a super food! 

On top of all of that, quinoa is noted to help with digestion and to be ideal for many people who have food allergies or intolerance.

• Quinoa acts as a prebiotic that feeds the microflora (good bacteria) in your intestines.
• Quinoa is easily digested for optimal absorption of nutrients.
• Quinoa is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children who follow the Body Ecology program for autism.

Cooking with quinoa is great!  It cooks up fast and is light and takes on the flavor of whatever you season it with.  I have used it to make stuffed peppers, pilaf and cold in salads.  It's the bees knees.

Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you’re not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes and then you are ready to cook!

I made this dish last night and it is colorful, flavorful and great for your body!

Stir Fried Quinoa with Vegetables and Tofu
Ingredients:
1/2 pound extra firm tofu, drained and sliced about 1/4 inch thick cubes
2 broccoli crowns, broken into florets
2 tablespoons low-sodium soy sauce
1.5 tablespoons Sriracha sauce
2 tablespoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium green bell pepper, cut in thin strips
1/4 cup of diced carrots
1/4 cup of red onions, cut in thin strips
1/4 cup of thinly sliced mushrooms
1/4 cup of thinly sliced red cabbage
1/4 cup of baby corn
1/4 cup of water chestnuts, sliced thin
1/2 cup of zucchini, diced
1/2 cup of pea pods
1 bunch scallions, sliced very thin
1/4 cup of mung bean sprouts
2 tablespoons of sesame seeds

As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than 10 minutes. 

Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

While your quinoa is cooking and your tofu is draining, prepare all your vegetables by washing them and chopping.  Heat a skillet or frying pan over high heat and swirl in a tablespoon of the sesame oil . Add the tofu and reduce the heat to medium, and stir-fry for two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for about 10 seconds. Add all the veggies (except the mung bean sprouts), and stir-fry for about 2 minutes assuring that all the veggies are thoroughly coated by the sesame oil. 

Once all of the veggies are well coated, add the soy sauce and Sriracha and stir well.  Continue to stir fry and toss the veggies for another minute or so.  Add the mung bean sprouts and sesame seeds and continue to stir fry for another 2 minutes. 

Fluff the cooked quinoa and add it to the vegetables with the scallions.  Stir fry for about another 2 minutes until all of the ingredients are well combined and coated.  Let cool for a few minutes and then serve!

Watermelon Picnic

Today my friends and I decided to have a watermelon picnic at the pool.  The point was for each person to bring one watermelon dish to share.  Amy brought a watermelon and cucumber salad with feta in a creamy dressing.  Melissa brought an amazing, vegan water melon gazpacho which had just the right amount of kick.  It was off the hook and I will definitely be getting that recipe!

I brought two dishes.  The first was skewers of watermelon, basil and cherrytomatoes.  I used cookie cutters to cute the watermelon into small stars and hearts.  I threaded them on to the skewers.  I made a light balsamic sauce which I drizzled over them with a little EVOO and sea salt.  Here is how I made the balsamic sauce:


1/4 cup of balsamic vinegar
1/4 cup of sugar  


Mix the vinegar and sugar on low heat until all of the sugar is dissolved.  It is that simple!

I also made grilled watermelon, which was more awesome than I could have imagined.  I used a grill pan which I sprayed with oil and then placed the watermelon on medium/high heat.  I cooked for about 4 minutes on each side and then salted it well and drizzled just a little bit of the balsamic sauce over the top.  YUM!

I just love summer and watermelon!

Blue Inc

Last night I went to Blue Inc, a new restaurant in the financial district with some friends.  Having looked at the menu, I was pretty sure there was nothing I would be able to eat.  I called the restaurant and much to my surprise, they were happy to accommodate and create me a vegan meal.  They were so great and so willing to make me something delicious.

The first course was a vegetable ragu which included corn, zucchini and a bunch of other veggies.  It was light and delicious and had a really earthy taste.  The second course tempura battered tofu with watermelon sashimi which was hand delivered by the chef.  It was out of this world.  Being a vegan, I rarely get to eat dessert.  So imagine my surprise when they delivered a flourless chocolate cake with avocado sorbet and strawberries.  It was decadent and such an amazing surprise.  The food was out of this world.

The wine and cocktail list at this place is off the off the hook.  I started with a delicious white wine that was light and fragrant.  I then switched to a drink called Strawberry Fields.  It is muddled strawberries with basil infused vodka and soda.  So fresh and so amazing.

The wait staff was phenomenal and it was such a great night.  Sometimes it can be hard to go to eat in this city when you are vegan, but Blue Inc made this a great night and I will definitely go back.  I highly recommend trying it.  And if you are vegan, call in advance and I am sure they will accommodate you!


Blue Inc
131 Broad Street
Boston MA 02110
Phone: 617.261.5353
www.blueincboston.com

Grilled Zucchinni and Mushrooms with Asian Quinoa

The other day I made a spicy Asian coleslaw (see the bonus recipe at the end!) for a picnic and I had some left over dressing that I wanted to use...this prompted the quinoa.  This is a light, but filling dish, perfect for dinner.

Grilled Zucchini and Mushrooms
Ingredients:
1 medium zucchini cut into 1/4 inch thick pieces
5-6 button mushrooms, sliced thin
1 tablespoon of grapeseed oil
1 teaspoon of oregano
1 teaspoon of thyme
Salt and pepper to taste
1/4 cup of white wine


Using a grill pan, grill your zucchini with a little salt and pepper and place to the side.  In a small pot, place your your mushrooms, grapeseed oil, oregano, thyme, salt, pepper and saute until the mushrooms start to brown.  Add the wine, cover and simmer on low.

When your mushrooms have absorbed all of the wine, plate your zucchini and put the mushrooms on top and serve.

Asian Quinoa
3 tablespoons of the dressing from the recipe below
Scallions
1/4 cup of uncooked quinoa


Make sure to rinse your quinoa well to remove the bitter outer coating.  Bring 1/2 of a cup of water to a boil with a splash of oil and salt.  Once it comes to a boil, add the quinoa, reduce heat and cover.  Let it cook for about 10 minutes until the water is absorbed and then fluff with a fork.


Add the scallions and and dressing and mix well and you are ready to serve.

**BONUS RECIPE**


Asian Coleslaw
Ingredients:
1/3 cup of grapeseed oil
1/3 cup of soy sauce
4 tablespoons of rice wine vinegar
1 tablespoon of Sriracha
3 tablespoons of lime juice (1 lime)
2 lemons
Scallions
1 small red onion. cut into thin strips
Handful of snow peas, cut into thin strips
2 tablespoons of sesame seeds
1/4 cup of slivered almonds
Bag of precut cabbage mixture
2 shredded carrots


Combine all of your wet ingredients and sesame seeds and whisk well.  Mix the coleslaw mixture with the carrots, almonds, snow peas, red onions and scallions and toss well with your hands.  


Add about 1/2 of the dressing and toss well.  I use the other 1/2 of the dressings on salads, quinoa or over brown rice.  It is really delicious!

Spicy Tomato Eggplant with Roasted Corn and Asparagus Salad

This is something I whipped up the other day while seeking to find a balance between sour, sweet and spices.  The result was a fragrant and and delicious dish with just enough kick.

Spicy Tomato Eggplant

Ingredients:

1 medium eggplant, slice about 1/4 inch thick and peeled

5 cloves of minced garlic

1 tablespoon of agave syrup

1 jalapeno pepper, cut into circles with the seeds

1/2 teaspoon of cumin

1/2 teaspoon of salt

5 plum tomatoes, peeled and diced

3 teaspoons of lemon juice

2 tablespoons of EVOO

2 tablespoons of hoison sauce

Take your eggplant and grill it so that it is firm, but cooked through.  Sprinkle with salt and pepper and set aside.

In a large skillet, heat the EVOO and garlic and saute over low heat for 2 minutes.  Stir in the hoison sauce and caramelize.  Add the tomatoes and salt and let simmer for 15-20 minutes.  While this is simmering, stir in the cumin and lemon juice.

Plate the eggplant and pour the tomato mixture over.  Yum this is so good!

Roasted Corn and Asparagus Salad

Ingredients:

• 3 ears yellow corn, shucked and grilled
• 1 bunch asparagus, trimmed
• 1 small red onion, diced small
• 1/4 cup fresh basil leaves, cut thin
• 2 tablespoons of grapeseed oil

Dressing:

• 1/4 cup sugar
• 1/2 cup rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Rub your corn with the grapeseed oil, salt and pepper and grill well.  Make sure your corn is cooked all the way.  You can be sure it is done be sticking a fork in, if it goes in easily, you are good to go.  Cut your corn off the cobb and place it in a large bowl.

Blanche your asparagus but bringing water to oil a boil with some salt and pepper.  While waiting for the water to come a boil, prepare the ice bath by filling a large bowl with ice and water.  Add your asparagus to the boiling water and let it cook for 1-2 minutes.  Using it tongs, transfer it immediately to the ice bath and let it stand for about 5 minutes.  Remove the asparagus the water and cut it into 1 inch pieces and add it to the bowl with your corn.

Prepare the dressing separately by whisking all the ingredients together. Add it to the the corn and asparagus and add the basil and toss well.  Cool for 20 minutes before serving.

Southwest Salad

Now that summer is here, it is time for awesome fresh salads.  I love my salads hearty with lots of fresh ingredients.  This salad is really filling and has some really delicious flavors.

Southwest Salad
Ingredients:
2 cups of fresh spinach, washed well
1 red radish, sliced thin
1/2 English cucumber, peeled and slice thin
1/2 green pepper, washed well and diced
1/4 cup of corn (I used fresh corn that I had made for dinner and cut it off the cob, but you could use frozen)
1/2 of avocado
2 Gardein Chipotle Lime Fingers baked
Handful of Cilantro
Juice from one lime
1 tablespoon of EVOO
Salt and Pepper to taste


I love salads, but you really need to be sure that you are washing all of your vegetables really well- even if they are organic.

Put the spinach down first as the bed and then add all the other ingredients.  While you are cutting everything up, put the Gardein Chipotle Lime Fingers in the oven and then into the fridge to cool once they are cooked.  If you haven't had Gardein, they make great vegan meat substitutes.  I love these because they have a great crunch to them.

Add all your fresh ingredients.  Once the Gardein has cooled, cut them up and put them on top.

For the dressing, juice the limes into a small bowl and add the tablespoon of EVOO, salt, pepper and a handful of fresh cilantro chopped fine.  Mix well and then poor it over the salad.  Voila!  A filling, fresh salad- perfect for any summer day.

Standard Hummus

The Veganomicon said it best when they said that hummus is to vegans as air is to most other human beings.  I use it on everything from sandwiches to a dip for veggies to a good heap on a salad.  I have tried to master this recipe for so long and at long last I have a hummus recipe that, to me, is as a good as you would get in a restaurant.  The key to hummus is the consistency and I feel like this recipe nails it.

Basic Hummus
Ingredients:
1 15 oz can of chickpeas
2 tablespoons of tahini
Juice from 2 lemons
Salt and pepper to taste
1/4 cup of water
Smoked paprika to taste
3 tablespoons of EVOO


I am usually the one to preach about using dry beans and chickpeas.  In general, I find them to have better taste and they don't contain all the oil the canned beans come with.  With that said, I have come to learn that using canned chickpeas is important for making a good hummus.  With that said, make sure you rinse them really well to get most of the oil off.


I am also a woman who swears by my food processor, but for hummus, this kitchen device falls short.  Use a blender, it's worth it!


Start by taking half of your chickpeas and 1 tablespoon of the EVOO and put them in the blender.  Blend them on the grind setting until you have a chunky consistency.  Then add all of the remaining ingredients, except the water.  Blend again on grind for a bit until it starts too look smooth.  You will start to notice it looking a bit dry, add some of the water and a bit more salt and smoked paprika.  Switch to the liquify setting.  Let it process for a bit and add the water a little bit at a time.  once all of the water is absorbed, you are done!  Delicious.  I like to put it in the fridge so it is nice and cool before serving.


You can make so many variations of this.  Sometimes I roast red peppers and put them in or chives or even zaatar seasoning.  Have fun with it.

Stuffed Zucchini

This is a yummy and quick dish to make.  I served mine with corn on the cob, but you could easily do a grain. I made enough for for two people (including some leftovers for lunch), but you could easily make this for a large group.


Stuffed Zucchini
Ingredients:
2 medium zucchini
1 vine ripe tomato
1/4 pound fresh mushrooms (I used crimini), chopped fine
1/2 red pepper, chopped fine
1/2 medium to large sweet onion, chopped fine
2 garlic cloves, minced
1/4 cup of dry white wine (I used Savignon Blanc)
EVOO sauteing
salt and pepper to taste
2 tablespoons fresh basil, chopped fine
1/2 cup bread matzo meal (I had this left over from Passover), you could also use bread crumbs or Panko
3 tablespoons of vegan Parmesan


Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making boats. Use a paring knife and carefully hollow them out, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. 


Place the boats in an oiled baking dish, I used a glass dish. Chop all the vegetables, but keep them separate. Heat olive oil in large skillet. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms, chopped zucchini innards, a few minutes later tomatoes, chopped basil, salt and pepper. Simmer uncovered about 15 minutes. Taste for seasonings. 

Mix in the matzo meal and 2 tablespoons of the vegan Parmesan to help hold it all together. Fill all the zucchini boats and bake at 350F for 45 minutes, until boats are tender but still holding their shape. I covered the boats for the first 30 minutes of cooking and uncovered for the last 15 minutes to allow them to brown.  Let cool for 10 minutes before serving.

Place 1-2 boats on each plate and garnish with the remaining vegan Parmesan.  

I love corn on the cob and this was the first time I was able to get it this season.  I take the corn and wrap it in tin foil with a little Earth Balance, garlic salt, and pepper.  Cook it in the stove until tender.  You can also do this on the grill and it is equally delicious.