Glow by Marlowe

Clear acne naturally, from within.

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Spoon this tasty Pumpkin Seed Pesto over pasta, roasted or steamed veggies, zucchini noodles, seafood, or anywhere you want fresh flavor.

Vegan Pesto

Pesto is typically made with pine nuts, however, they’re sometimes hard to find and expensive. So, toasted pumpkin seeds make an excellent alternative. Pesto also typically uses cheese, but this pesto is completely dairy-free and vegan. All you need is a good pinch of pink salt instead.

Pumpkin Seed Pesto Ingredient Benefits

  • Pumpkin Seeds: Pumpkin seeds provide a variety of minerals. Just one ounce provides 14% DV of zinc, 23% DV of iron, and 37% DV of magnesium. (1) Zinc supports our immune system and clear skin, iron helps with energy and hair growth, while magnesium fights depression and PMS, reduces insulin resistance, and helps our body better deal with stress. Pumpkin seeds also contain antioxidants like carotenoids and vitamin E. Antioxidants reduce inflammation and protect your cells from harmful free radicals.
  • Olive Oil: Olive oil is the most studied oil, and has the most documented health benefits. It provides antioxidant and anti-inflammatory benefits and supports heart and brain health. Unlike vegetable oils, olive oil won’t break you out.
  • Lemon Juice: Lemon juice adds a touch of tart flavor and a boost of Vitamin C and antioxidants. Vitamin C supports a healthy immune system and collagen production.
  • Pink Salt: Unrefined salt, like pink salt, adds a delicious salty flavor, with less sodium and dozens of more trace minerals. It tastes very salty, so you can use less than you normally would table salt.

I made this Pumpkin Seed Pesto on an episode of The Doctors on CBS. We did a whole segment on the health benefits of seeds and why you should be eating more of them.

Pumpkin Seed Pesto

Pumpkin Seed Pesto
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings4

Ingredients

Instructions

  • First, toast the pumpkin seeds on your stovetop. Heat a pan over medium heat, add the pumpkin seeds (no oil needed). Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
  • Add the pumpkin seeds, garlic, herbs, lemon juice, and a pinch of salt to a food processor or blender.
  • Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
  • Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.

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Pumpkin Seed Pesto Serving Ideas

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This vegan feta cheese recipe tastes just like feta cheese and is perfect on top of a Greek salad. It’s made with 4 simple ingredients and requires minimal effort to make.

Simply press the excess water out of extra-firm tofu, cube it, marinate it, and it’s done. How easy is that?

Vegan Feta Ingredients

  • Tofu: Extra-firm tofu gives us a feta cheese texture with minimal effort. Simply dice and marinate. Even better, if you can find it, use fermented tofu (which is even firmer and my personal favorite). When buying tofu, always choose organic tofu to avoid GMOs.
  • Lemon Juice: Lemon juice provides the tang that is characteristic of fermented foods like cheese. It also provides a Vitamin C boost and a plethora of phytonutrients and antioxidants which support clear, glowing skin from within.
  • Oregano: Oregano does more than give this tofu flavor. It’s a surprisingly antioxidant-rich spice that has antibacterial and anti-inflammatory effects. Just a pinch packs a punch.

Vegan Feta Cheese (That Tastes Just Like Feta)

Vegan Tofu Feta Cheese
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Prep Time 5 minutes
Total Time 1 hour 30 minutes
Servings2

Ingredients

  • 1 block organic tofu extra firm or fermented
  • Juice of 1 lemon
  • 1 tsp. dried oregano
  • ¼-½ tsp. salt

Instructions

  • First, press the tofu: Lay out a clean kitchen towel, wrap up tofu in it and put a heavy book on top for 30 minutes.*
  • Next, combine lemon juice, oregano, and salt in a shallow container and mix well.
  • Once the tofu is done being pressed, slice it into cube-sized pieces and add to the container with marinade. Then close the container with a lid, shake it up and let it sit for at least an hour. The longer, the better.
  • Serve over greek salad or any salad of choice.

Recipe Notes

* This step is key to press out excess water so the tofu absorbs the maximum amount of the marinade.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Why dairy-free vegan feta cheese?

Because of a wealth of data, it is widely acknowledged that dairy consumption is associated with acne. So, this dairy-free alternative is a delicious choice that gives you the taste of feta, without the risk of a dairy-related breakout. For more dairy-free alternatives, check the recipe section of my website.

Clear Skin Recipes

Want more skin clearing recipes? Check out my Clear Skin Plan, a science-backed, doctor-approved program and meal plan to clear acne naturally through dietary and lifestyle changes. If you’ve tried everything else to no avail, it’s time to get to the root causes and support your skin from within.

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Many of us grew up with Cheez-It crackers, but since going dairy and gluten-free, there hasn’t been a good substitute…until now! This quick and easy 3 ingredient recipe is ready in less than 30 minutes and delivers a salty, cheezy, crispy crunch. If you want to elevate them to adult-status, try stirring in a little dried sage.

For more healthy snack options like these vegan cheez-it crackers, check out my Quick Healthy Snack Recipes.

Vegan Cheez-It Crackers

Vegan Cheez-it Crackers
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings6

Ingredients

  • 8 oz vegan cheddar cheese shredded coarsely
  • 1 cup almond flour
  • 2 Tbsp. arrowroot flour

Instructions

  • Preheat the oven to 375 F. In a small pan, melt the vegan cheese, stirring occasionally, about 4 minutes.
  • Transfer to a bowl, add the almond and arrowroot flour, and use your hands to knead the flour into the melted cheese to create a dough. Roll it into a ball.
  • Line a baking sheet with parchment paper. Put the dough in the center, top with another sheet of parchment paper, and use a rolling pin to roll it out, until it's about 1/8 inch thick.
  • Score into squares with a knife or pizza cutter, then use a chop stick or the end of a spoon to press a tiny indent into the middle of each square. Bake for 15 minutes. Flip, and cook for another 5 minutes until crisp. Let cool before serving.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

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I love to spice up cauliflower rice with lots of color and flavor. That’s exactly what you get with this Golden Spring Cauliflower Rice recipe.

The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley.

While cauliflower doesn’t have to be organic, choosing organic is the ideal choice, as you not only reduce or limit your exposure to pesticides but our environment as well. You can find it at your local grocer or farmers market, or get it shipped straight to your door by grocery shopping online, for example via Amazon Fresh.

To save time with this golden cauliflower rice recipe, buy riced cauliflower. It’s available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as it’s quick, easy, and less clean up. But if it’s not available, I’ll make it from scratch.

Golden Spring Cauliflower Rice

Golden cauliflower rice
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Instructions

  • Heat a medium pan over medium heat.
  • Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
  • Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
  • Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.

Recipe Notes

This saves well in an air-tight glass container and can be reheated throughout the week. 

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Looking for other cauliflower-based recipes? Check out my Curry Tahini Cauliflower, Indian Spice Cauliflower Kebabs, and Golden Ginger Cauliflower (Anti-Inflammatory)

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Tofu and flavor explosion are not three words you’d usually put in the same sentence, but when it comes to this curry dusted tofu recipe, it’s fair game.

The tofu is coated in a blend of fragrant and health-supportive spices, including turmeric, cumin, coriander, garlic, cayenne, and black pepper. These spices elevate the once bland tofu block into something you’ll want to cook again and again.

The flax meal and arrowroot starch give it a crispy outer texture which envelopes a more tender center.

Bake time is just 15 minutes.

Pair this curry dusted tofu with roasted veggies, or put it a top Thai Curry, a salad, or anything you like.

Curry Dusted Tofu

Curry Tofu
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Instructions

  • Preheat oven to 400F and turn the fan on.
  • Place the tofu on a clean dish towel and cover, pressing lightly to remove some of the moisture. Slice into ½-inch cubes. If it still feels very wet, put the cubes in the dish towel and lightly press to dry it again. It doesn’t need to be pressed or bone dry - the slight moisture will help the spices stick.
  • In a medium-sized bowl, mix the flax meal, starch, and spices in a bowl until thoroughly combined.
  • Add the tofu pieces to the bowl and toss well until all pieces are thoroughly coated.
  • Line a baking sheet with parchment paper, lay out the tofu pieces so they are not crowded, and there is space around each. Bake for 15 minutes.

Recipe Notes

NOTE: Conversely you can use 1½ tsp. of curry powder in place of the turmeric, cumin, coriander, and garlic powder.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

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This curry tahini cauliflower dish may be my new favorite way to eat cauliflower. And I already have so many crave-worthy cauliflower recipes, so that says a lot! [Read more…] about Curry Tahini Cauliflower

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