Vegetarian Dishes with Tess Masters

Sharing delicious mushroom lettuce cups and orange sunflower slaw with The Blender Girl.

Back in the day when I was studying drama and theater at UCLA I met a vivacious, long legged,  Australian beauty who had the most lovely laughter not unlike melodious bells. This energetic dynamo, began eating a very strict ‘vegan’ diet way back in the 90’s when most of us were beginning to first  realize that food really did effect our moods and well being. That budding actress Tess Masters, is now the well know food guru aka The Blender Girl. Tess began to experiment with her diet back when all of us others were fueling up on muffins and chips. Due to her battle with exhaustion and Epstein Barr, she began to research vegetarian and vegan diets. Through trial and error methods, and after seeing a naturopath, Tess discovered her body’s inability to digest gluten and dairy. Once she eliminated those ingredients she began on her roady to recovery and health. This prompted her to start taking nutritional classes and to develop her culinary skills. That path led her to become an expert on recipes made with blenders and based on fresh ingredients.

For more healthy and organic recipes, visit Nourish | The Local Rose.

One of the best things about life is how surprises become revealed through time. I always had a feeling Tess and I would collaborate, somehow though I felt it would be through the Theater. What a delight that we are both now in the health and holistic world, where our souls are being fulfilled by a connection to bettering our planet.

We recently had a lunch at my house for Vegetarian Times with another lovely lady Eco-Vegan Gal Whitney Lauritsen. We all got to enjoy Tess’s delicious mushroom lettuce cups, and Orange Sunflower Slaw. She also made us some heavenly cocktails her version of a Moscow mule but with peaches. Tess is publicizing her latest book now in Australia which will be out her in the states soon. Meanwhile take a look at the interview with the Master Herself!

Makes 16 Lettuce Cups

“At parties, I like to serve something that needs to be assembled on the spot to get everybody around the table eating and talking,” says Tess Masters, recipe developer and author of The Blender Girl.
Crème

 

1 cup raw cashews, soaked 2 hours, then drained
½ cup firmly packed cilantro leaves
3 Tbs. fresh lime juice
1 Tbs. apple cider vinegar, plus more to taste
2 cloves garlic, minced (2 tsp.)
1 pinch cayenne pepper (optional)
Filling
4 cups raw walnuts
4 cups sliced shiitake mushrooms
¼ cup toasted sesame oil
¼ cup gluten-free soy sauce or tamari
2 Tbs. minced fresh ginger
2 Tbs. minced serrano chile
4 cloves garlic, minced (4 tsp.)
4 tsp. fresh lime juice
Lettuce Cups
16 Bibb or butterhead lettuce leaves
2 avocados, cut into 8 slices each
½ cup finely chopped cilantro
¼ cup finely chopped green onion (white and green parts)
¼ cup gomasio or sesame seeds
1 | To make Crème: Blend cashews, cilantro, lime juice, vinegar, garlic, cayenne (if using), and 1/4 cup water in blender or food processor 60 seconds, or until thick and creamy. Season with salt and pepper, if desired. Chill.

2 | To make Filling: Pulse all ingredients in food processor until mixture is crumbly. Season with salt and pepper, if desired.

3 | To assemble Lettuce Cups: Spoon 3 Tbs. Filling into each lettuce leaf, top each with 1 avocado slice, and drizzle with 1 heaping Tbs. Crème. Sprinkle with 1/2 Tbs. cilantro, 3/4 tsp. green onion, and 3/4 tsp. gomasio.

 

Recipe for Orange Sunflower Slaw

Dressing
½ cup orange juice
3 Tbs. olive oil
2 Tbs. apple cider vinegar
2 Tbs. tahini
2 Tbs. coconut nectar or sugar
1 Tbs. fresh lime juice
1 Tbs. toasted sesame oil
2 tsp. minced ginger
1 tsp. finely grated orange zest
1 tsp. gluten-free soy sauce or tamari
¾ tsp. salt
Salad
3 cups shredded napa or green cabbage (½ head)
2 cups shredded red cabbage (⅛ head)
1 large carrot, julienned (¾ cup)
1 English cucumber, peeled, flesh scooped out, and julienned (1 cup)
1 green pepper, thinly sliced lengthwise (1 cup)
1 cup raw sunflower seeds
½ cup finely chopped fresh mint
1 | To make Dressing: blend all ingredients in blender until smooth.

2 | To make Salad: Toss together all ingredients in large bowl. Stir in Dressing.

Interview with Tess

1) How long have you been eating in this healthy manner and what led you to this?
I’ve been eating a whole foods diet for about 25 years. When I was diagnosed with Epstein-Barr virus as a teenager, a naturopath suggested I give up gluten and dairy. I felt better almost overnight. This was first experience with the concept of food as medicine. I became intoxicated, and began experimenting with every whole foods diet there was. I was macrobiotic for ten years, I embraced Chinese Yin and Tang and Ayurvedic philosophies, Body Ecology, Alkalinity, and Food Combining principles, raw foods, and veganism. All of these diets had something wonderful to offer. But, no one plan was one-size-fits-me. I finally embraced the concept of bio-individuality, and adopted a more intuitive, seasonal approach to wellness, and my whole world opened up. Now, I cherry-pick from all of these pillars of holistic health to create an immune-boosting “Tess diet” that adapts with the seasons, my stress and activity levels, and my dietary needs to find my perfect blend.

2) What are five things you always have in your kitchen?

1. Leafy Greens
2. Lemons
3. Avocado
4. Olive oil
5. Salt

3) Do you have a particular go to smoothie or dish for enhancing beauty?
I love an alkaline lime smoothie. It’s wonderful for your skin, is an anti-inflammatory combo, and boosts your immunity.
Alkaline Lime Smoothie:
¾ cup coconut water
½ cup raw coconut meat or 1 tablespoon creamed coconut
2 cups spinach
1 medium avocado, peeled and pitted
½ medium cucumber
2 teaspoons finely grated lime zest
2 limes, peeled and halved
1 teaspoon minced ginger
20 drops alcohol-free liquid stevia
pinch of Celtic sea salt
1 cup ice cubes, plus more as needed
Throw everything into your blender and blast on high for 30 to 60 seconds until smooth and creamy. Drink immediately before the stevia develops.

4) Do you have a motto or creed you live by?
Love and Celebrate Yourself and Others. Be Gentle, Generous, Listen, Learn, and Move Forward.

5) Are you a mermaid or forest fairy?
Oh, definitely a forest fairy.

6) How crucial are having organic produce in your shakes and juices?
I use local organic produce whenever possible for the best quality and flavor, to respect the planet, and support a mindful existence.

7) What are three things in your hand bag?
1. Lip balm
2. Lavender Essential Oil
3. Cell Food drops

8) What book is on your nightstand?
The Four Agreements. It lives there, and I refer to it often.

9) What keeps you juicy, alive and joyful?
My family, passion for my work, making discoveries, and stories…