It’s easy to enjoy the holidays without loading up on excess saturated fat and cholesterol.

Here’s my plan:

First of all I must give credit to Chef Bryant Terry from Oakland, Ca,  author of Vegan Soul Kitchen for the recipes. Yum!

Menu:

Seitan Medallions with Mushroom Gravy

Mashed Potatoes with Cumin and Caramelized onions

Toasted Almond Stuffing

Collard Greens with Orange Juice and Persimmon

Chocolate Pecan Pudding Pie

Check out his book Vegan Soul Kitchen or pick up a copy of Vegetarian Times Magazine (Nov/Dec 2009 issue).

It’s Flu season. Stay Healthy by remembering this:

* Wash your hands often and avoid touching your eyes, nose or mouth.
* Decrease sugar intake. It impairs the immune system.
* Decrease dairy intake. It create mucous- where germs harbor.
* Decrease processed foods, fried foods, caffeine and alcohol.
* Avoid food allergens (wheat, dairy, soy, or anything else you are allergic to).

*Increase colorful fruits and vegetables.
*Increase vitamin C from citrus fruits, kiwi, papaya, berries or take a supplement.
*Increase onions, ginger, garlic and hot peppers to increase circulation.
*Increase Shiitake or Reishi mushroom intake (fresh, dried or capsules and tinctures).
*Increase probiotics (I take capsules made by New Chapter).
*Increase water and herbal tea intake to flush out germs and toxins.
*Take Amla Churna/Powder – 1 tsp in water, daily (www.znaturalfoods.com).
*Take Elderberry Tincture daily (www.bearwallowherbs.com)
*Get plenty of sleep.

Recipes:

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Baby bok choy has a sweeter flavor than adult varieties. It contains calcium for maintaining strong bones, and it’s in the cruciferous family so it is beneficial for preventing cancer.

Ingredients:

• 1/4 cup water or vegetable broth
• 2 tsp minced ginger
• 2 TBS tamari or shoyu soy sauce
• 1 tsp agave nectar, or to taste
• 4 bunches baby bok choy (basically, 1 bunch per person)
• A few drops toasted sesame oil

Preparation:
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat saute pan and add the water or broth. Then add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the tamari and agave and cook over medium heat for 1 minute.
Stir in the sesame oil and serve.

Serves 4.