Vegan Tabbouleh

Our summer has been somewhat traditional. Time at the beach; catching some rays, waves and sunsets.

beacons summer14 Although for me the wave catching these days has been some what minimal. All in time I suppose.

The summer has also been filled with unpacking boxes, and landscape planning. A little exciting and overwhelming at the same time. Hopefully next year at this time our recipes will be filled with nutrients from our yard.

And, somewhat non traditional, this summer I spent a good deal of time inside Yoga studios assisting my Boss and Mentor from Embody in Workshops and Trainings throughout San Diego.

Healthy Back collage  With all that, time has flown.

Slowly we are beginning to welcome friends into our new home. Menu planning has been on the easy and simpler side. Which is how this Vegan Tabbouleh evolved. Only a little stove time is required, the rest is just chopping and mixing. The recipe is uncomplicated and versatile enough allowing you to chat with friends while throwing this together. The sauce and foundation is taken from the Tabbouleh we made awhile back. The Vegan transition consisted of swapping the shrimp and cheese for Tempeh. And, because I had them on hand I folded in mushrooms and cabbage at the end, which could be substituted with whatever you in the fridge.

Vegan Tabbouleh

vegan tabbouleh2  For sauce and foundational ingredients see previous Tabbouleh post.

New additions:

1 package Trader Joe’s Tempeh
1/4 cup Nutritional Yeast
1/4 cup Vegetable Broth
4 Tbsp Soy Sauce
2 Tbsp Miso Paste
2 Tbsp Apple Cider Vinegar
4 Cups Shredded Cabbage (optional)
12 Ounces mushrooms  (optional)

Follow directions from previous post
While Bulgar is cooking mix together Nutritional Yeast, Vegetable broth, Soy Sauce, Miso Paste, and Apple cider Vinegar.
Crumble Tempeh into large bowl, and pour Miso paste sauce over tempeh. Stir until well combined. Set aside.
Then mix second Lemon, Olive oil sauce (see post).
When Bulgar is finished pour into large mixing bowl. Add in marinated Tempeh, stir. Then pour Lemon Sauce over mixture.
Last fold in Cabbage, mushrooms or whatever Vegetables desired. Allow mixture to set for a few minutes. The cabbage will soften from the warm Bulgar. If the warm temperatures are lingering in your neck of the woods, after Vegetables soften you can place the bowl in the fridge for an hour or two before serving to cool the temperature.

vegan tabbouleh3





Hello! It’s been awhile. Summer is in full swing, and for us it’s included buying our first house and a move. Not to mention continuing Physical Therapy and Yoga trainings, which always seems to be my happy place!

I have always had a connection with trainings, information and books. In fact during the moving process the heaviest and bulkiest items to move were all our books. As I was packing them all, I wondered if books could serve as a Talisman. I have been coming to realize for me, this is true. There are two books especially that take me back to the time when I was first introduced to Yoga, Physical Therapy, and the Mind and Healing connection as I was working back from multiple surgeries.

The first is Getting Well Again by Carl Simonton MD, a truly innovative book for it’s time confronting the Mind/Physical connection and healing, especially with Cancer. The second is Quantum Healing by Deepak Chopra MD, one of his earlier books and I think the first I read by him. Both opened my mind to the potential of healing, way past the boundaries and restrictions I set upon myself.

As I looked at the covers they are a reminder of how much I went through back then, and what a different and amazing space I am in now. Rochester handstand hollow backJust like these old cobblestone structures in Rochester, NY. Such beautiful buildings serve to remind  a more modernized town how much it has truly changed through the years.

In the process of purging and releasing of what we do not need now, physical and emotional, sometimes its helpful to have a  physical object reminding us to appreciate all that we have worked through, and calling attention to what we are truly capable of overcoming.

I will be back soon with more Physical Therapy, Yoga information, and recipes. In the meantime search out your talisman and enjoy your summer!

endless encinitas summer

Creamy Chocolate Nut Butter

It’s been awhile since I have posted.Time has escaped from me recently. In reality time is an illusion, because when you are truly present it is hard to tell if 5 seconds or 5 minutes have passed by. Apparently in my case it has been a few weeks, and for good reasons; time with family, time outdoors, and time indoors at Yoga and Physical Therapy trainings. It’s been a good past few months.

moonlight beach sunset

I will make up my lack of posts with the simple, quick and easy Nut Butter recipe. As I navigate through the Vegan world, in most ways the transition has been so effortless. However, one area that can get tricky is baked goods or chocolate cravings. Dark chocolate is a good substitute, however there are those days when you desire just a little more. This recipe fits the bill, plus  you will digest a healthy dosage of nutrition from the almonds and cashews.

Creamy Chocolate Nut Butter

chocolate nut butter2
1 cup raw cashews
1/2 cup raw almonds
3/4 cup chocolate almond milk
2 Tsp Grade B Maple Syrup
1 Tbsp Cocoa
5 drops liquid Stevia
1/4 Tsp Sea Salt

1. Soak cashews and almonds for at least 3-4 hours.
2. Throw all ingredients into your Vitamix or Food Processor.
3. Blend it up until you reach the consistency you desire.
4. Enjoy with some bananas, over a bagel, or just by itself.

Chips are Vegan by Chocolate Dream

chocolate nut butter 4Hope to see some of you May 3, for the Low Back Workshop at Prana.

swirly camel

Yoga Therapy Workshop: Preventing & Relieving Low Back Pain

For those of you in San Diego I will be hosting a Workshop in beautiful La Jolla at Prana Yoga Center. See below for details. Hope to see you there!

Yoga Therapy Workshop: Preventing & Relieving Low Back Pain

Saturday May 3, 1:00-3:00 PM
at Prana Yoga Center. Sign up at or call 858-456-2806

Yoga wall traction2Do you suffer from low back pain, or wish to prevent low back pain from taking hold? There are a variety of issues that can cause pain, in this workshop we will work on a few steps to address this common ailment.

 ◌ Explore how the hips, pelvic position and core stability can affect the lower back.
◌ Understand why some Asanas work for some people and not for others.
◌ Utilize the Yoga Wall to create improved space between the joints.
◌ Learn Asanas to maintain the mobility, stability and length found in class.
Fee: $35 by April 30, $45 after

You can e-mail me with any questions or like Berry Happy Bodies on FB to keep up to date on where and when I am teaching.

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Vegan Penne and Broccoli with Creamy Chickpea Sauce

While talking to my Mom who lives on the East Coast I am reminded of how lucky I am to be here in San Diego. This time of year in the New England states can be so rough. With the drastic changes in temperature and never ending sleet, snow and icy rain, it can all weigh down on the soul. I remember when I lived back there when the sun did make an appearance I would try to run outside and savor the rays as much as possible.peekabo sunRight now in Southern California we are in a bit of a drought, with many days of sun and very little rain. So I’m sending you over there on the East Coast some Sunny Rays and Warm Air. And, a lemony recipe to bring a feeling of Spring.

No matter the coast, or the time of year lemons always bring a breath of fresh air and energy. This recipe is from One Dish Vegan by Robin Robertson. Whether you are a meat eater or Vegan, I highly recommend this book. So many quick and easy recipes. And, like my husband who loves meat, hopefully you too will feel satisfied by the complexity of nutritious combinations so much that you will not miss the animal products at all.

With Robin’s gracious permission I have posted the recipe exactly from her book. If you would like to view more of her recipes visit her website at: Robin Robertson’s Global Vegan Kitchen, or click on the link above to buy the book on Amazon.

Vegan Penne and Broccoli with Creamy Chickpea Sauce

penne and broccoli2Ingredients
1 Tbsp Olive Oil
5 Garlic Cloves chopped
8-12 ounces Cooked Penne (I used a Brown Rice variation)
3 cups Broccoli Florets
1 15.5 ounce can of Chickpeas
3/4 Cup Warm vegetable broth
2 Tablespoons Fresh Squeezed Lemon Juice
2 Tbsp Nutritional Yeast or 1 Tbsp mellow white miso paste
1/2 to 1 Tsp smoke Paprika
1/4 Tsp Oregano
1/4 Tsp Basil
1/4 Tsp freshly ground black pepper
Salt to Taste

1. Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
2. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente. About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
3. While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
4. Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.

penne and broccoli4