Get ready for grill season.

This vegan burger recipe looks pretty great.

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Sacha inchi is a superfood sweeping the nation: this South American nut is known for its excellent balance of omega 3, 6, and 9, not to mention its richness in protein. It’s no wonder it’s reaching great heights in culinary circles.

There’s just one small caveat: for some, the earthy flavor of sacha inchi takes a bit of getting used to. Luckily, when this little nut is paired with other stronger flavors – like rich salmon – its natural butteriness really shines through.

In this recipe, sacha inchi nuts take the traditional place of pine nuts in a delicious, slightly peppery winter pesto, made with baby spinach and arugula. It’s the perfect topping for baked salmon fillets for an easy, healthful weeknight recipe that only takes about half an hour to make.

If you can’t find sustainably farmed salmon, any fish in the salmonid family will do nicely as a substitute. Consider using trout or arctic char for the same rich flavor and texture.

Salmon with Sacha Inchi Nut Pesto

Serves 4

Ingredients

• 1/2 cup sacha inchi nuts
• 2 cloves garlic, peeled and roughly chopped
• 3/4 cup baby spinach
• 3/4 cup arugula
• 1/2 cup extra-virgin olive oil
• 2 ounces Parmesan cheese, grated
• salt and pepper, to taste
• 4 salmon fillets

Directions

Preheat the oven to 400 degrees Fahrenheit.

Make the pesto. Combine the sacha inchi nuts and garlic in a mini food processor (like a Magic Bullet) and process until broken down but not puréed. Add the spinach and arugula and process for another 5-10 seconds, then add the olive oil in three parts, processing well after each addition. Remove the pesto from the processor, fold in the cheese, and season with salt and pepper as needed.

Arrange the salmon fillets on a baking sheet covered with a sheet of parchment paper. Divide the pesto equally among the fillets, spreading it in an even layer.

Bake for 15 minutes, then remove from the oven and allow to rest 5 minutes before serving.

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It will take some time and a bit of skill, but dang, this Valentine’s Day cake looks worth it.

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On a Wednesday evening in Downtown Los Angeles, a diverse yet intimate group of plant-based and plant-curious individuals gathered in the low-lit event space of the Au Lac Restaurant. They slurped vegan noodle bowls and demolished platters of the restaurant’s fried mushroom specialty, “Octopus”, in anticipation of the evening’s featured guests.

After an hour of mingling, Tennessee Titans linebacker Derrick Morgan and his wife, Chef Charity Morgan, took their seats in front of the present and Facebook Live audiences. Sure, both looked like supermodels, and yes, it’s not every day you meet a professional NFL player, but the attendees were more interested in the Morgan’s other claim to fame: both are vegan, and they convinced eleven of Derrick’s Titans teammates to eat vegan as well. This couple’s story demonstrates the allure and power of plant-based food, no hardball tactics required.

The Morgans fully transitioned to a plant-based diet about one year ago, after a gradual weaning off animal products. Charity was motivated by a drastic change in her health.

“I lived in hospitals and saw specialists for three months,” Chef Charity explained. Prior to going vegan, she had experienced horrendous headaches and dizzy spells. “If you’re thin and beautiful people think you’re healthy. I got really upset with doctors so I started doing holistic things, like changing my diet. When I started giving up [animal products], I didn’t feel dizzy anymore. I knew there was no going back.”

Charity admitted that the most difficult food for her to release was cheese. However, after retraining herself in plant-based cuisine, she no longer misses it. “Vegans eat every single thing that non-vegans eat; you just have to change the ingredients,” she advised.

For Derrick, who’s approaching thirty, his inspiration to go plant-based was based on the longevity of his athletic career. He took baby steps, first cutting out red meat, then chicken, and eventually fish, eggs, and dairy. Charity supported him every step of the way by providing nutrient-dense, plant-based meals to fuel the never-ending needs of a professional football player. Derrick raved about the benefits of his new diet, “I lost a lot of body fat and inflammation. My cholesterol went down. I felt good in my training, I was able to push through harder sessions, and recover faster.”

As Derrick chowed down on enormous plant-based burgers, his teammates began to take notice. Although typically not one to share food, he let the guys try a bite, and they were hooked. In fact, many who had raised an eyebrow at his new way of eating were the first to sign up for Charity’s catered meals. To date, eleven Titans have signed up for at least some portion of the Morgan’s vegan meal plan. 

For twenty-four weeks, Charity supplied the team with veganized versions of whatever they were craving, from French, to Cajun, to Indian cuisines. She strived to provide nutrition, taste, and variety, though the guys clearly had a few favorites. Burgers, empanadas, and Philly cheese steaks made it into the rotation on a regular basis.

“There’s no sacrifice,” Derrick said. “I let the food stand for itself. ” With all the creative and comforting dishes Charity prepared, it’s no wonder the team got on board. As an added incentive, “The first meal is free,” Charity chimed in.

The Morgan’s story is a powerful one. Derrick did not push his diet onto his teammates, nor did Charity prepare the stereotypical vegan fare, such as quinoa and steamed vegetables. The couple believes in meeting people where they are at. “Don’t speak to their ear,” Charity advised, “Speak to their heart. Ask them what they want.” In essence, listen to others and let the vegan food do the talking. By doing so, there is the power to make a positive impact in the lives of others human beings, animals, and the planet. The Morgans agreed, “We’re making a change. It might be small, but we’re making a change.”

We disagree. Convincing eleven southern, meat-and-potatoes-loving football players to eat vegan? That’s not small. That’s huge.

Thanks to the Morgans, we have developed a new interest in football, and we will be rooting for Derrick next season. In the meantime, we look forward to whipping up recipes from Chef Charity’s blog and stalking her drool-inducing plant-based creations on Instagram. Zucchini Butternut Squash Lasagna, here we come!

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

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We tend to put a lot of pressure on our partners on Valentine’s Day, but it can be just as enjoyable – if not more so – to treat yourself to a gift instead. Here are just a handful of gift ideas that we’ve assembled to make you feel a little bit spoiled, whether you’re in a relationship for Valentine’s Day or not.

1. FLOW Water

Flow is the world’s first alkaline water that’s flavored with organic flavorings: refreshing cucumber-mint or enticing lemon-ginger. Sourced from a Canadian spring and sold in eco-friendly Tetrapak packaging made with paper from FSC-certified forests and non-GMO sugarcane-derived plastic, it’s the perfect beverage to bring along on a hike or walk this Valentine’s Day (your date with nature!)

2. Santa Margherita Sparkling Rosé

This Italian sparkling rosé doesn’t just boast a lovely pink hue and an enticing floral fragrance; it’s also eco-friendly and vegan. Copper and sulfur are used as natural fungicides on the vineyard, which also boasts 100 percent renewable energy sources. Vegan-friendly bentonite clay is used during the filtration process in place of the animal byproducts used by some other winemakers, for a sparkling rosé you’re sure to enjoy: with your partner, with your fellow single ladies, or just on your own.

3. Pukka Love Tea

For a non-alcoholic option, Pukka Herbs’ certified organic herbal tea blend, Love is the ultimate in relaxation: a blend of chamomile flower, lime flower, and elderflower soothe the nerves, while rose flowers and lavender flowers offer a heady aroma that’s good for the heart. Sip it hot or use it to make up a reviving face scrub for an at-home spa night (or at the very least, a long bath).

4. Feel PURE Anywhere Balm

PURE Anywhere Balm will make your lips kissably smooth, but it can also be used anywhere else that needs a bit more love. This vegan body balm is made with natural shea butter, blueberry seeds, and beeswax for deep nourishment and hydration, and it boasts a minty fresh aroma, to boot.

5. SpaRitual “Infinitely Loving” Candles

Enjoy a non-toxic aroma experience with SpaRitual. The company specializes in “slow beauty” products made with vegan ingredients, and this philosophy carries over into its candles, made with a blend of essential oils and plant essences for non-toxic relaxation. The “Infinitely Loving” Candle with Chinese jasmine is the ideal way to treat yourself this Valentine’s Day.

*Disclaimer: Help support EcoSalon! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.

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Corn casserole is a dish that is as easy to put together as a boxed cake mix is to transform into a cake – it’s a one-bowl sensation that takes minutes to prepare! Even so, the ingredients list is not exactly the most redeeming and could use a makeover. Traditionally, cornbread mix is folded into butter, sugar, eggs, sour cream, milk, and cream-style corn, and the result isn’t something that is doing your body any favors.

In this fluffy vegan cornbread casserole recipe, we not only nix the animal products but also embrace healthier versions of the refined sugar and flour. Cornmeal and spelt flour are supported by the sweetness of applesauce and the creaminess of vegan butter and nut milk. Baked to a warm, fluffy finish, the casserole tastes nothing like compromise and everything like the real deal.

What You’ll Need

The ingredients are pretty straightforward and not hard to find. When it comes to the almond milk, I strongly suggest making your own to avoid the sneaky sugar, stabilizer, and preservative add-ins.

Meanwhile, it’s important to note how you can turn this recipe gluten-free. Corn is naturally gluten-free, but the spelt flour and baking powder are not. To go gluten-free with this recipe, replace the spelt flour with oat flour or with a store-bought gluten-free flour mix. For the baking powder, all you have to do is replace the three teaspoons called for in the recipe with two teaspoons of cream of tartar and one teaspoon of baking soda.

Vegan Corn Casserole Recipe

Serves 8

Ingredients

• 1 1/2 cups cornmeal
• 1 cup spelt flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups almond milk
• 1/3 cup unsweetened applesauce
• 1/3 cup vegan butter, melted
• 2 tablespoons maple syrup
• 1 1/2 cups frozen corn kernels
• 4 scallions, finely chopped

Directions

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, mix together the cornmeal, spelt flour, baking soda, and salt. Fold in the nut milk, applesauce, melted vegan butter, and maple syrup. Once well combined, stir in the frozen corn kernels and scallion. Stir until just combined and then transfer the mixture to a lightly greased casserole dish.

Pop the casserole dish into the oven and bake for about 45 to 55 minutes, or until the cornbread casserole is tender throughout and has a golden brown glow.

Serve while it is still warm to enjoy the casserole at its fluffiest. Once it cools, it will have a bread-like consistency.

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My latest culinary love affair: Blue Majik. The blue-green algae type is a lot like the spirulina we are used to, except it’s tropical blue. We needed a shake up and we got it. In this cheesecake recipe, the blue variety of spirulina not only excites the senses with its baby blue color but also adds incredible nutritional benefits (that are clinically proven!).

What is Blue Majik?

Blue Majik refers to the company E3Live’s branded version of the spirulina extract, but the name has stuck. It is a proprietary extract of the blue-green algae Arthrospira platensis (the green species of spirulina is called Arthrospira maxima).

Like other types of blue-green algae, Blue Majik is chock-full of nutrition. It contains protein, B vitamins including B12, phytonutrients, vitamin E, zinc, copper, manganese, iron, selenium, and gamma-linolenic acid, a type of essential omega-6 fatty acid.

Unlike standard spirulina, it contains both phycocyanin and non-phycocyanin compounds, lending to its uniqueness. According to E3Live, phycocyanin is “clinically shown to relieve physical discomfort, which means consumers feel better, can do more activity, and enjoy an overall better quality of life.”

If I can get all these benefits from a cheesecake, count me in!

What You’ll Need

This Blue Majik cheesecake is easy to put together. Because it is raw, you don’t need to bake it. All you need is a high-speed blender and about 20 minutes of your precious time.

Besides the Blue Majik itself, there are no other evasive ingredients, just highly nutritious ones. Instead of refined sugar, white flour, eggs, butter, and cream, this cheesecake is vegan, derives sweetness from coconut sugar and maple syrup, and gets its density from macadamia nuts, almond flour, and coconut oil!

Blue Majik Cheesecake

Serves 8-10

Ingredients

For the crust

• 1 cup macadamia nuts
• 1/3 cup almond flour
• 1 teaspoon vanilla extract
• 2 tablespoons coconut palm sugar
• 2 tablespoons coconut oil
• Pinch of sea salt
• 1 tablespoon nut butter
• 1 tablespoon maple syrup

For the filling

• 2 cups cashews, soaked in water overnight
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup coconut palm sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of sea salt
• ½ cup coconut oil
• 1 tablespoon E3Life Blue Majik spirulina powder

Directions

Line a rectangular or square baking tin with parchment paper.

For the crust, add all of the ingredients into a food processor and blend until the mixture beings to clump together. Transfer the mixture to the tin and press the crust evenly across the bottom. Place the tin in the refrigerator to cool while you prepare the cheesecake filling.

For the filling, melt the coconut oil, maple syrup, and coconut sugar together in a double broiler. Stir until evenly combined and fully melted. Set aside.

Drain and rinse the cashews and add them into the food processor with the remaining ingredients. Pour in the heated mixture. Blend until smooth.

Pour the blue cheesecake mixture over the cheesecake crust and use a spatula to spread the filling evenly across the surface.

Place the cheesecake into the freezer until it has lightly hardened. Remove the cheesecake, slice it, and garnish each slice with dried coconut and fresh berries!

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No matter who you’re rooting for, we can all agree that one of the most important things about Game Day is the spread: nachos, wings, and chips tend to be on the menu, which can be the recipe for a salt-and-carb hangover. While there’s nothing wrong with indulging for a day, we also love these healthier plays on the classics. Featuring all-natural ingredients and loads of flavor, these Game Day recipes are the best way to get classic goodies on the table without sacrificing your commitment to great-quality food.

1. Loaded Chicken Nachos with Rojo’s Queso Blanco

Nachos are a no-brainer for Game Day; these chicken nachos are a bit healthier but no less delicious than the classic. A bed of tortilla chips is topped with shredded chicken, bacon, onion, cilantro, tomato, and Rojo’s Queso Blanco Dip, a gluten-free blend of sour cream, cheese, and a touch of green chile. Consider adding a touch of Rojo’s Organic Hatch Chile Salsa for even more freshness and heat.

2. Cheezy Plant-Based Queso Dip

Even a plant-based eater’s queso craving can be assuaged thanks to this vegan queso recipe from Daiya, a leading producer of plant-based cheese alternatives. Daiya’s Cheddar-Style Cutting Board Shreds form the base of this recipe; when combined with your favorite pico de gallo or salsa and fresh tomato, onion, cilantro, chile, and lime, they melt down into the perfect plant-based queso.

3. Quinn Snacks Microwave Popcorn

Some stay away from microwave popcorn due to unhealthy additives, specifically those found in bag linings, but Quinn Snacks’ popcorns have changed all that: the company’s revolutionary bags contain no chemicals or plastic coatings and are compostable and biodegradable, the perfect container to pop U.S.-grown organic corn. The all-natural flavorings, which are added to the popcorn after popping to retain their integrity, include combos like Parmesan & Rosemary and Vermont Maple Kettle Corn.

The company’s new line of “Real Butter Tastes Better” popcorns is the first of its kind to use grass-fed clarified butter, perfect for the true popcorn connoisseur.

4. Bonafide Provisions Bone Broth-Glazed Wings

It’s tough to imagine Game Day without chicken wings, and this healthier, paleo-friendly version is the perfect compromise. Organic chicken wings are glazed with a combination of fish sauce, hot sauce, coconut aminos, garlic, ginger, and Bonafide Provisions organic bone broth before being baked to perfection. A touch of sweetness, a touch of heat, but best of all, a fraction of the fat of the fried version make this one of our favorite Game Day recipes.

5. Bonafide Provisions Dairy-Free Spinach and Artichoke Dip

Spinach and artichoke dip tends to be an overly heavy (if delicious!) addition to Game Day spreads. Not so with this version, which is made with blended cashews and a touch of bone broth for richness. Serve with your favorite crudités to lighten this dip up even more.

6. Vegan Fish Sticks

If you’re not careful when planning your Game Day menu, it’s easy to leave your plant-based friends with few substantial options. Don’t make the mistake of leaving them to fight over the crudités and chips: these flavorful vegan fish sticks are made with protein-rich tofu and a whole host of spices, making them a healthful, filling option for plant-based eaters and omnivores alike.

7. Tomato-Basil Shooters with ParmCrisps

For something a touch more refined, these tomato-basil soup shooters are a fun addition to your Game Day buffet. A lightly spiced tomato soup is served in shot glasses and topped with a mini gluten-free grilled cheese made with ParmCrisps Parmesan Crisps, cheddar cheese, and bacon. Use your favorite canned organic tomatoes in place of fresh to get all the flavor of summer in February.

8. Blue Cheese and Asian Pear Crostini

A second slightly fancier Game Day option is this crostini recipe featuring pungent blue cheese and crisp Asian pear. Slightly less sweet than most other pear varieties, the Asian pear adds just the right amount of refreshing crunch to balance out the blue cheese. A touch of fresh thyme and a honey drizzle are the perfect finishing touches.

9. Sunbutter Chocolate Spoons

Don’t forget to add something sweet to your roster of Game Day recipes! These Chocolate Spoons made with Sunbutter are a tasty, allergen-free option. Garnish with sprinkles or your favorite toppings: shredded coconut, crushed nuts, dried fruits – the choices are endless!

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Watch kids try “100 years of expensive food”. They are adventurous!

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The perfect winter salad boasts a combination of sweet and savory, crisp and soft, and a whole lot of color. This recipe ticks all the boxes: beet-pickled eggs lend a vibrant hue to mesclun greens and crisp Granny Smith apple, and candied sacha inchi nuts add richness, crunch, and a touch of sweetness.

Sacha inchi nuts are a relatively new superfood, at least in the U.S., but these little marvels have a long history in South America and Southeast Asia. Also known as mountain peanuts, sacha inchi nuts boast the highest source of plant-based omega 3s in the world and also contain more protein than almonds.

Some sources claim that sacha inchi’s flavor takes a bit of getting used to: while it starts off nutty and buttery, it does have an earthy finish that some go so far as to call fishy. That said, when they’re caramelized in dark honey with a touch of spice, they boast a much nicer flavor balance that makes them the perfect addition to this salad.

The beet-pickled eggs take two days to be ready, so be sure to plan ahead. You could also use plain hard-boiled eggs in a pinch, but the bright magenta that comes from the beets is what makes this salad truly irresistible.

Superfood Salad with Beet-Pickled Eggs and Candied Sacha Inchi Nuts

Serves 2

Ingredients

• 2 hard-boiled eggs
• 1 roasted red beet
• 1 cup distilled vinegar
• 1 cup water
• 1 teaspoon honey
• 2 tablespoons dark honey (buckwheat or chestnut)
• 1 tablespoon hazelnut oil
• 1 large handful (about 1/3 cup) sacha inchi nuts
• 1 pinch fleur de sel
• 1 pinch chile de arbol powder
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• salt and pepper, to taste
• 3 cups mesclun greens
• 1 Granny Smith apple, thinly sliced

Directions

Two days before serving, peel the hard-boiled eggs and quarter the beet. Place them in a glass container large enough to contain them without allowing them to touch. Combine the vinegar, water, and honey. Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does. Cover and refrigerate for two days.

The day of: combine the dark honey, hazelnut oil, sacha inchi, fleur de sel, and chile powder in a large nonstick pan. Heat over high heat until the honey bubbles and the sacha inchi nuts just begin to brown. Remove from the heat and use a spatula to remove the sacha inchi nuts and set them on a silpat or greased piece of parchment paper to cool.

Meanwhile, whisk together the oil, vinegar, mustard, and salt and pepper to make a vinaigrette. Toss with the mesclun.

Make a bed of mesclun greens on the serving plate, and top with the halved eggs, sacha inchi, and apple.

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The post Superfood Salad With Beet-Pickled Eggs and Candied Sacha Inchi Nuts appeared first on EcoSalon.