California Live correspondent Lisa Breckenridge meets leading women's health expert and author Mindy Pelz in celebration of her new book, "Eat Like a Girl". As the pioneer of the fasting movement, Pelz partnered with plant-based chef Leslie Durso to create 100+ recipes that help women harness the power of food to support their natural rhythms, balance hormones, boost energy and burn fat.
Here are the recipes for the Choco Maca Smoothie, Buddha Bowl, and Pumpkin Protein Pancakes.
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CHOCO MACA SMOOTHIEServes: 1 (GF / NF / V / VG)
Combine the bananas, almond milk, cocoa powder, and maca powder in a blender and blend on high speed and blend until smooth.BUDDHA BOWLDressing:
1⁄4 cup unseasoned rice vinegar1 1⁄2 tbsp white miso paste1 1⁄2 tbsp tamari1⁄2 tbsp agave or maple syrup1⁄2 tsp grated fresh gingerSalt and pepperBowl:
1⁄2 teaspoon olive oil1⁄2 cup dry quinoa, rinsed1⁄4 cup broccoli sprouts1⁄4 cup shredded carrot1⁄4 cup sliced sugar snap peas1⁄4 cup shredded purple cabbageMake the dressing: Whisk together the olive oil, rice vinegar, miso, tamari, agave syrup, ginger, and garlic in a small bowl. Taste and season with salt and pepper.Make the quinoa: Bring 1⁄2 cup water to a boil in a small pot over high heat. Add the quinoa, cover, and decrease the heat to medium-low. Let it simmer for 10 to 15 minutes, or until the quinoa has absorbed all the water. Remove from the heat and let sit for 5 minutes. Fluff with a fork and set aside.Assemble the bowl: Drizzle the kale with olive oil and massage with your hands until the kale is softened. In a bowl, arrange separate sections of quinoa, kale, baked tofu, carrots, broccoli sprouts, sugar snap peas, and purple cabbage. Drizzle with the dressing, sprinkle with the hemp seeds, garnish with radish, and enjoy.Makes: 8 pancakes (GF / NF / V / VG)
1⁄3 cup pumpkin puree1⁄2 tablespoon vanilla extract3⁄4 cup all-purpose gluten-free flour1⁄4 cup vegan protein powder1⁄2 teaspoon baking soda1⁄8 teaspoon kosher salt1⁄4 teaspoon ground cinnamon1⁄4 cup pepitas, toasted in a frying panCombine the milk and apple cider vinegar in a large bowl and let rest until the milk curdles slightly, about 5 minutes. Add the pumpkin, maple syrup, and vanilla and whisk to combine. Add the melted coconut oil while mixing to incorporate.Add the flour, protein powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to a small bowl and combine. Add to the milk mixture and whisk. Let the batter rest for 5 to 10 minutes.Heat a griddle on medium heat and spritz with avocado oil cooking spray. Pour 1/4 cup measurements of the batter onto the griddle, keeping them spaced apart. Cook until bubbles appear in the middle and the edges turn slightly dry. Flip over and cook for 1 to 3 minutes more, or until the pancakes are set on both sides and golden brown.Transfer the pancakes to a plate and repeat with the rest of the batter. Sprinkle the pancakes with toasted pepitas and serve.
