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How did you discover Vega?: At a little health food store in while visiting my folks in Atlanta, missing the gorgeous abundant organic produce of California, and desperately seeking healthy things to eat!

Tell us a little more about yourself: I am a film actress dedicated to creating transformational entertainment as a conduit for positive change on the planet. I also practice an intense form of yoga, Isha Yoga, which is a dedicated life-long path for personal evolution. I love animals and am caretaker of Neo, the Wonder Dog.
I am amazed every day by the beauty of life, and feel deeply grateful to be alive and living my dream. I love who I am and all of creation.

At 7:27pm on December 27, 2009, Suzie Senk said…: Hi - Yes, the cornbread was amazing!! Here is the recipe: 5T. corn oil, 1/4 c. quinoa, 3/4c. cornmeal, 1/2c. quinoa flour, 1/2 c. all purpose flour, 1t. baking powder, 1t. baking soda, 1/2 t. salt, 1c. original unflavored rice milk, 2t. apple cider vinegar, 1/4 c. agave nectar Preheat oven to 425 degrees F. Grease 8" square pan. In medium skillet, over medium heat, toast quinoa, shaking pan occasionally until grains start to pop - 2 1/2 to 3 minutes. Transfer to large bowl. Add dry ingredients and whisk to combine. In separate bowl, whisk wet ingredients. Transfer bread pan to preheated oven, until sizzling about 5 minutes. After pan has preheated for 4 minutes, quickly combine =wet and dry ingredients. Do not over-mix or bread will be dense. Remove breadpan from oven and scrape batter in to it immediately. Return pan to oven and bake on center rack for 15-18 minutes or until bread is golden brown and firm to touch (toothpick test). Serve immediately!

At 3:53pm on December 22, 2009, Renard J. Steele said…: Hi Suzie! Would you mind sharing the Quinoa Cornbread recipe with me? I love Quinoa everything. I've been trying to convert my family to this delicacy. Happy Holidays!