Tracy Childs is the guest chef on #SaturdaySnackdown for #LunchBreakLIVE. Tracy is the host for the “San Diego Vegan Gals Potluck,” a group of women who get together to share their lives and recipes. Tracy Childs, Founder of Veg-Appeal, PlantDiego and Physicians Committee for Responsible Medicine Food-for-Life Instructor is “Healing San Diego, California one meal at a time!” We enjoyed hands-on foodie fun with homemade make-your-own individual kale salads, make-your-own spring rolls and we treated ourselves with Violife cheese, from Mission Square Market with crackers and home made gruyere vegan cheese from Miyoko Schinner’s Artisan Vegan Cheese cookbook (amazing recipes!) (https://amzn.to/2AgP5xa). In the video we also discuss classes offered at http://veg-appeal.com and the PlantPure Nation Healing America Movement that San Diego is participating in with local support from PlantDiego: helping to improve our local health care system by educating practitioners on the advantages of plant-based nutrition and adding it to their practice! Go to http://bit.ly/hacsandiego to find out how we can ALL can help deliver this message! One way to learn the science and ways to incorporate this into practice is to attend the annual PCRM nutrition in medicine conference in Washington D.C.
Kale Salad Recipe
Kale leaves (leave the stem out)
Slice of Avocado
Ume Plum Vinegar
Date Paste if you like a sweeter salad
Mix all of the ingredients in the salad and start massaging the kale with hands until the kale leaves are soft.
Toppings for the Kale Salad:
Black Sesame Seeds
Add the toppings to the salad, stir it up, and enjoy!
Spring Rolls Recipe
Rice Paper (put in cold water to soften)
Sprouted Mung Beans
Organic Baked Tofu (Teriyaki flavor) from Trader Joe’s
Almond Butter sauce (almond butter with Thai curry paste, rice vinegar, coconut sugar, ground chia seeds, and blended zucchini)
Place all of the above ingredients on the rice paper, roll it up, and enjoy!