The Chef and The Dietitian - Episode #44 - Spicy Cilantro-Lime Black Bean Spread

Here is a spicy, pungent alternative to plain hummus from my latest book, The Complete Idiot's Guide to Gluten-Free Vegan Cooking, which I co-wrote with Chef Beverly Lynn Bennett. Instead of chickpeas, the base is black beans and the flavor profile is smoky, citrus-y, and fresh. It pairs nicely with Latino cuisine or simply on whole-grain tortillas or crackers, or in Noritos.

The delicious Sundried Tomato Flax Crackers seen in this video were provided by a fabulous raw food company called Rawbundant.

The Chef and The Dietitian - Episode 41 - Disappearing Lasagna

TA DAAA!!! I am honored to bring to you...Chef AJ's very famous "Disappearing Lasagna"! And, indeed, the reason it is called by this name is because it is impossible to keep this recipe around for too long...people nearby just want to gobble it up...including me! We also discuss the facts about "gluten-free" in this episode.

You can find this recipe in her book, Unprocessed, and other gluten-free, whole food, plant-based recipes in my new book that I co-authored with Chef Beverly Lynn Bennett, The Complete Idiot's Guide to Gluten-Free Vegan Cooking.

Forks Over Knives Plant-Based Thanksgiving Livestream

This Thanksgiving, Forks Over Knives came into my kitchen and I demonstrated how to make an entire whole food, plant-based Thanksgiving meal live. The recipes I made were: Fall Harvest Chowder, Stuffed Acorn Squash, Tempeh Italiano (from The Complete Idiot's Guide to Gluten-Free Vegan Cooking), Kale Salad with Maple Mustard Dressing, Berry Apple Relish, and Chocolate Chip Pumpkin Muffins (based off of my Blueberry Oat Breakfast Muffins in the Forks Over Knives book). Click here for all six recipes and I hope you enjoyed a happy, healthy Thanksgiving!

A Whole Food, Plant-Based Thanksgiving Livestream with Forks Over Knives

Holiday time is usually centered upon meals...parties, celebrations, family gatherings....They are basically eating opportunities gone wild! It is commonly agreed upon that a certain weight gain is expected between Halloween and New Years....upon which, the focus shifts from accumulating towards removing those excess pounds as a resolution for the new year. The average weight gain during the annual holiday season ranges from 5-10 pounds. If you fail to accommodate for these subtle additions to your body, you could pack on some serious poundage over the years and increase your risk of virtually all chronic diseases at your disposal. 

This year, Forks Over Knives - the best documentary of 2011 and New York Times Bestselling Book - is streaming a live Thanksgiving cooking demo LIVE! On Thursday, the 17th of November, I will be creating an entire whole food, plant-based Thanksgiving meal to show how easy it is to make healthy delicious...even during the holidays!

The menu is as follows:

• Kale Salad with Maple Mustard Dressing (inspired by my partner-in-crime Chef AJ's House Dressing)
• Tempeh Italiano...from The Complete Idiot's Guide to Gluten-Free Vegan Cooking which I co-authored with the brilliantly creative and talented Chef Beverly Lynn Bennett (publishing on December 6th)
• Stuffed Acorn Squash (original recipe exclusively for this event)
• Berry Apple Relish (original recipe exclusively for this event)
• Pumpkin Chocolate Chip Muffins (a version based off of my Blueberry Oat Breakfast Muffins in the Forks Over Knives book)

Tune in this Thursday at 6:00pm PST / 9:00pm ET here.

The link will show the recording for a couple days after we air. After that, check the Forks Over Knives You Tube page to watch.