Hello from sunny Southern California!
It’s been a busy week for me with travel as I hit the road to visit and meet up with many of my vegan friends at the annual Natural Products Expo in Anaheim, California. It was my very first visit to the three day event, and what an amazing experience it has been! Stay tuned because in the coming weeks I’ll be posting about my new vegan product finds, and will talk about what it was like to meet some of my personal vegan superstar heroes for the very first time. Can you say vegan star struck!?!
Speaking of star struck-ness, my friend, chef, author and wellness coach, Tess Challis is covering this week’s blog post for me while I’m busy on the road, complete with an original vegan recipe. If you aren’t familiar with Tess, you surely ought to be! She’s one truly amazing woman who’s done it all — from cheffing to coaching to writing a number of books, and all having to do with a vegan diet and lifestyle. Tess and I met last fall when she ventured to my neck of the woods in Northern California to attend a vegan related event in the Bay Area. Within minutes of talking with her, I felt a connection. It was as if I had been reunited with a long lost friend. I am truly honored to be featuring Tess and sharing her talents with all of you this week. And, without further adieu, I am beyond excited to introduce Tess Challis to the Cowgirls & Collard Greens blog. Welcome, thank you and take it away Tess!
xo and yeehaw, Kayle
Mango Paradise Bars
Recipe from Radiance 4 Life by Tess Challis
Think of this recipe as a healthy energy treat that can also double as a light, yet thoroughly satisfying dessert. In paradise.
▪ 1½ cups raw cashews
▪ ¼ cup fresh lime juice
▪ 3 cups ripe mango flesh
▪ ⅔ cup raw coconut butter
▪ ½ cup each: fresh lemon juice and raw agave nectar
▪ ½ teaspoon sea salt
1. Soak the cashews in water for 8-12 hours (or overnight). Drain and set aside.
NOTE: If you have a Vitamix or Blendtec, you can skip this step, as a high-powered blender will fully emulsify unsoaked cashews.
2. In a food processor or blender, combine the cashews with the lime juice and blend until as smooth as possible. Add the remaining ingredients and blend until very smooth.
3. Pour/scrape into a large glass baking dish (lasagna sized, about 9 x 14- inches). Spread out evenly and cover. Place into the freezer for several hours until hardened.
4. Cut into 20 squares and serve icy cold, right out of the freezer.
Makes 20 servings
GF/SF/Blue (according to the recipe guidelines in Tess’s books)
Tess Challis is an author, vegan chef, and wellness coach.
She began her holistic health journey in her late teens. After a lifetime of numerous health ailments (including severe acne, obesity, constant illnesses, anxiety, and depression), she found that a vegan diet along with an inner wellness regime made all the difference.
In 1994, Tess began to work as a personal chef across the country. In 2008, she shifted her focus to writing, coaching, speaking, and teaching healthy plant-based cooking.
Her books include RadiantHealth, Inner Wealth, The Two-Week Wellness Solution (foreword by Dr. Neal Barnard), Radiance 4 Life (foreword by Robert Cheeke), and Get Waisted: 100 Addictively Delicious Plant-Based Entrees.
Tess is the co-founder (along with Dr. Mary Clifton) of GetWaisted (a plant-based weight loss program, which offers both online and in-person meetings all over the world).
Tess’s greatest passion is helping others achieve radiant health and wellness – all while enjoying the most delicious foods on the planet! Tess resides with her family in Bradenton, Florida.
Tess is available for wellness coaching (in person or via Skype/phone) and travels across the country speaking and teaching yummy healthy cooking classes – you can find a list of her in-person events here.