Guest Blogger: High Raw Happiness

2 Nov

Blogger Steve Swann has been a vegetarian since the mid 70’s and on and off the Paul Bragg Toxicless Diet and Healing System since age 17. In his words, “honestly, mostly off but with regular periods of strict adherence to the program, usually lasting just a few months.”

Steve is married with three sons ages 16, 20, 24. He works in IT (computer) security and keeps fit by running, biking and generally just not sitting around a lot. Welcome Steve!

Steve at 5K

Summer 2009

This quick vegan chili is surprisingly good!


  • 2 tablespoons olive oil
  • 2 onions chopped
  • 1 green (or red) pepper chopped
  • 1 jalapeno sliced and diced seeds and all
  • 2 garlic cloves minced
  • 1 teaspoon sea salt or other natural salt
  • 1/2 +/- teaspoon cayenne pepper (instead of black pepper)
  • 2 zucchini halved lengthwise and then sliced thin (4mm) crosswise
  • 2 carrots sliced thin (3mm)
  • 1 heaping tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cans (19 ounces each) organic black beans, drained
  • 1 can (28 ounces) crushed tomatoes (use Mexican green chili tomato instead)
  • 1 package frozen corn kernels (or two ears cut off the cob)
  • 1 package extra firm tofu cut into 1cm cubes
  • 2 cups sliced okra
  • 3 cups vegetable broth


1. In a 5-quart heavy pot heat oil over medium high heat and add the onion, green peppers, garlic, salt and cayenne. Stir for a few minutes until the onions start to melt (about 4 minutes).

2. Stir fry the tofu cubes with the tasty onions et al. It’ll be great if you can brown it a little.

3. Add zucchini, carrots, okra, chili powder, cumin and 1 cup of vegetable broth. Cook stirring occasionally until carrots are crisp tender (about 8 minutes). Add beans, tomatoes, corn and the remaining vegetable broth. Simmer until thickened and carrots are soft (about 30 minutes or half a day in a crock pot). If I’ve left out any ingredients, add them now!

My home away from home

Dr. Bronner's "Hippie Soap" is excellent for washing produce.

Gypsy Chili Ingredients

* I call it “Gypsy Chili” because the recipe was given to me by a beautiful young gypsy woman, who in turn had gotten it from a wise old woman (Martha Stewart).


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