Eat Green and Spend Less - Tracye McQuirter - By Any Greens Necessary

Eating healthy doesn't mean you have to sacrifice great food, money and those gorgeous curves ladies.

There are simple ways you can eat green and spend less green at the same time!

Tracye McQuirter, author of "By Any Greens Necessary" joined us now with some great tips!

On the Net:

http://byanygreensnecessary.com/

SPICY KALE SALAD
2 OR 3 BUNCHES CURLY KALE, WASHED AND CHOPPED OR TORN INTO SMALL PIECES
3 OR 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 MEDIA RED ONION, CHOPPED
5 CLOVES GARLIC, PEELED AND CHOPPED
2 OR 3 TABLESPOONS BRAGG LIQUID AMINOS
2 TABLESPOONS NUTRITIONAL YEAST
CAYENNE PEPPER, TO TASTE
PLACE THE KALE IN A LARGE BOWL AND POUR THE OLIVE OIL OVER IT. TOSS WITH SALAD TONGS TO MAKE SURE ALL THE LEAVES ARE COATED. AD IN THE REST OF THE INGREDIENTS AND TOSS WELL. IF POSSIBLE, LET MARINATE AT ROOM TEMPERATURE FOR ABOUT HALF AN HOUR BEFORE SERVING. (MAKES 6 TO 8 SERVINGS)

SOME HEALTHY RECIPES TO TRY AT HOME:

CHOCOLATE MOUSSE TART
FOR THE CRUST:
1 CUP PECANS
1 CUP RAW MACADAMIA NUTS
½ CUP PITTED MEDJOOL DATES (7-8 DATES)
1-2 TABLESPOONS UNSWEETENED SHREDDED COCONUT
FOR THE FILLING:
½ CUP UNSWEETENED COCOA POWDER
2 RIPE AVOCADOS, PEELED AND SEEDED
½ CUP RAW AGAVE NECTAR, OR TO TASTE
½ TEASPOON VANILLA EXTRACT
½ CUP COCONUT WATER OR PLAIN WATER (USE MORE OR LESS WATER FOR DESIRED THICKNESS)
TO MAKE THE CRUST, PLACE THE NUTS AND DATES IN A FOOD PROCESSOR USING THE S BLADE AND PROCESS UNTIL A WELL-MIXED DOUGH IS CREATED. PRESS THE DOUGH INTO THE BOTTOMS OF 4 TO 6 4- INCH TARTLET PANS. SPRINKLE THE COCONUT ON TOP OF THE DOUGH. FOR THE FILLING, PLACE ALL INGREDIENTS IN A BLENDER AND MIX WELL. SCOOP THE FILLING INTO THE PANS, COVER WITH PLASTIC WRAP, AND REFRIGERATE UNTIL COOL, ABOUT 30 MINUTES. MAKES 4 TO 6
SERVINGS.

AUNT SALLYS GRAVY
8 TABLESPOONS EXTRA VIRGIN OLIVE OIL
3 CLOVES GARLIC, PEELED AND MINCED
¼ YELLOW ONION, CHOPPED
8 TABLESPOONS WHOLE WHEAT FLOUR
2 TABLESPOONS NUTRITIONAL YEAST
2 TABLESPOONS TAMARI
½ CUP WATER
½ TEASPOON GROUND SAGE
4 TABLESPOONS BALSAMIC (OR OTHER) VINEGAR
HEAT THE OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE GARLIC AND ONION AND SAUTÉ UNTIL TRANSLUCENT. ADD THE FLOUR, YEAST, AND TAMARI AND STIR UNTIL A PASTE RESULTS. FOLD IN THE WATER. KEEP HEAT LOW SO THE MIXTURE DOES NOT BURN, STIRRING CONSTANTLY TO AVOID LUMPS.
ADD THE SAGE AND BALSAMIC VINEGAR AND MIX WELL. SERVE OVER BAKED OR SAUTÉED TOFU, BROWN RICE, PASTA, OR OTHER WHOLE GRAINS. MAKES 1 CUP.