A Vegetarian Summer & all sorts of Fresh!

Some fresh music for starters. I read about Santigold but didn’t hear them until listening to Pandora’s Alternative Indie station. She is a piece of the freshness for this post. She is awesome. 

Product Details

Disparate Youth

Big Mouth

Product Details

Lights Out

L.E.S. Artists


It’s hot here in the desert ! 112+ this week. Stifling. There are some healthy summer recipes that can bring back the cool or at least try. I’ve been thoroughly enjoying avocados and Portobella mushrooms. Here are few must try recipes even if you are a carnivore. 

Bruce’s Dip & avocados

I make this every Friday and eat it with an avocado on Saturday for lunch. I totally look forward to it. I use a vegan recipe but you can use real mayonaise and sour cream if you must. Everyone that comes over LOVES THIS - vegan and all. This is another GP recipe

Here’s what you need.

  • 1 cup Vegenaise
  • 1/2 cup Tofutti sour cream
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 2 scallions, finely sliced
  • 1 clove garlic, peeled and minced or pushed through a press
  • 1/2 teaspoon fresh lemon juice
  • A few fresh grinds black pepper
  • Pinch coarse salt
  • 1 1/2 tablespoons capers, finely chopped

Mix it all up. Let is sit in fridge for a couple hours for a thicker consistency. Slice your very ripe (soft) avocados lengthwise and remove the pit. Take a spoon and carefully separate the skin. Put a spoonful of the dip in the pit’s hole. Now take those chips and get some of the dip and avocado in one scoop. You will be addicted. 

Make your own Guacamole. 

I make this a little different every time but I always make it fresh. 

Here’s what you need.

  • 3 very ripe avocados pitted and skin removed
  • 1 green serrano chile chopped and seeds removed
  • 1 garlic clove mashed
  • juice from 1/2 a lime
  • a pinch of salt
  • 1 tomato chopped

Mash your avocados with a fork. Add the chile, garlic, lime juice and salt. Mix well. Fold in the tomatoes. Sometimes I use garlic powder or shallots or a lemon instead of a lime. 

Rosemary Portobello Burgers on the grill

Here’s what you need.

  • 2 Portobello mushrooms
  • 1/3 cup purchased balsamic vinaigrette
  • 1 tablespoon chopped fresh rosemary
  • 2 Roasted red peppers
  • 4 slices of mozzarella cheese
  • rolls of your choice

Whisk vinaigrette and rosemary in small bowl and brush the mushrooms with the marinade. Put the mushrooms in a shallow bowl and pour the rest of the marinade over them and let sit for a while. Place mushrooms on grill, dark gill side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute. Add a roasted red pepper to each sandwich and use Bruce’s Special Dip from above. Oh my goodness it is soooo good.

Vegan Portobello Burger

This burger has a ton of flavor for your taste buds and is only 149 calories! The recipe can be found in Dr. Neal Barnard’s plant based diet book

Here’s what you need. 

  • Water
  • 3 cloves garlic, sliced along the length
  • 1/4 teaspoon of salt
  • 1/2 teaspoon smoked paprika
  • 2 large portobello mushrooms, de-stemmed
  • 2 whole wheat buns - I used 2 slices of sprouted bread toasted.
  • Balsamic vinegar
  • 1 roasted red pepper cut in half
  • 1/4 onion - I sauteed it

Add about 1/4 inch of water to a saute pan and bring it to just above medium heat. Add the garlic, salt, and smoked paprika to the water and stir. Add the mushrooms. Cook until the portobello is no longer raw on either side (soft). Replenish the water as necessary until the mushroom is cooked. Once the portobello is done, allow the water to evaporate from the pan. Immediately remove it from the heat and stir the mushrooms around so that they pick up the residual salt and smoked paprika on the bottom of the pan. Put a bit of the vinegar on your bun, add the portobello, roasted red pepper and onions to your bun. I used some veganaise as well. 



At bunco this month my girlfriend Jen kept telling me how fresh I smelled. I’m particularly flattered because I’m so crazy about what I use - making sure it’s not full of chemicals and is as natural as it can be. Here is what I used that night that made me so freshy fresh ! 


Dr. Bronner’s Peppermint Organic Castile Liquid Soap $10 - lasts forever and feels tingly on the skin. 

Nuxe Huile Prodigieuse Multi-Usage Dry Oil Splash - Shimmer. This oil has great sheen for your tan but also has a unique fresh smell. $41.00

Stella in Two Peony Perfume. All natural - no artificial coloring and I get compliments on this scent all the time.  


What could be bad with all this freshness?


Let the waves of the universe rise and fall as they will. You have nothing to gain or lose. You are the ocean.” - Ashtavakra Gita 

Similar posts: