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.

Robin Robertson's New Book Giveaway and *Sweet Potato-Spinach Soup* Recipe!

I consider Robin Robertson the Queen of Vegan Cookbooks because she is amazingly productive and is constantly coming out with new books. Each one is filled to the brim with easy, delicious recipes which makes healthful vegan cooking accessible and tasty for everyone. She has written nearly 20 cookbooks (yes....20!!!), including 1000 Vegan Recipes, Party Vegan, Vegan Fire and Spice, and Vegan Planet. Her latest book, Quick Fix Vegan, just hit the shelves and she is giving one of you lucky readers a FREE copy!

This book, like all of Robin's books, contains a wide array of selections, using healthy and fresh ingredients. Along with her easy-to-use instructions, Robin makes cooking un-intimidating and exciting, and her books offer limitless healthy options .

To enter the giveaway, leave a comment at the end of this post telling me why you'd like to win a copy of Quick-Fix Vegan.

To increase your chances of winning you can also do any or all of the following, and leave a separate comment for each that you do:

1. Follow me on Twitter:  http://twitter.com/#!/PlantDietitian
2. Follow Robin on Twitter:  http://twitter.com/#!/GlobalVegan
3. Spread the word about this giveaway on Twitter, Facebook, and/or your blog
4. Subscribe to this blog (to the left, scroll down and click on "Subscribe via Email")
5. Subscribe to Robin's blog: http://veganplanet.blogspot.com/ 
6. "Like" my Plant-Based Dietitian Facebook page to find out the winner (see below):  https://www.facebook.com/pages/Plant-Based-Dietitian/378985915313?ref=ts

The contest closes on Friday, January 13th. One lucky winner will be selected at random. The winner will be announced on my Twitter page and on my Plant-Based Dietitian Facebook page.

The first recipe I tried and loved from this latest gem was Sweet Potato-Spinach Soup. It is the perfect blend of spicy and sweet, hearty and light. I ate the entire recipe in less than 24 hours...yes, it is that fabulous...and I am going to share it here with you...


Serves 4 


Ingredients:
2 tsp. neutral vegetable oil (I omitted this, as per Robin's suggestion, and just brought in some of the broth earlier to saute with)
1 yellow onion, finely chopped
1 large sweet potato, diced
1 TB. grated fresh ginger
2 tsp. ground coriander
1/4 tsp. cayenne
1 (14-oz.) can diced tomatoes, drained
2 TB. soy sauce
1/3 cup creamy peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups unsweetened nondairy milk
4 cups baby spinach
1/4 cup chopped peanuts


Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.

In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,

Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.

Enjoy!

Recent Updates

I have had a very busy and exciting month and wanted to share some of the details...

This past Friday, October 28th, I was featured as the expert on The Dr. Oz Show.  J. Morris Hicks wrote a fabulous blog delineating the details of the show on his site. To read it, click here: Healthy Eating Healthy World. After Dr. Oz showed the massive beneficial results of putting 3 women on a whole food, plant-based diet for about 6 days, he had me explain how this is plausible in the real world. I explained how to appropriately and easily find protein, calcium, healthy fats, and carbs in the plant kingdom, all while improving your health. In the second segment, I demonstrate how to make 3 recipes from my book: It's Easy Being Green Smoothie, Mexican Noritos, and Beans and Greens Chili. Overall it was an incredible experience...going to New York City, taping at 30 Rock, and meeting Dr. Oz and his incredible team. If you liked the show, please write in to tell them here because I would love to go back.

Here are the links to watch the show online:
Part 1 sets up the story.
Part 2 explains the results for the women.
This is me describing the details of the diet.
Here are the cooking demos.

One of the most rewarding parts of having this experience is that it helped my book and DVD rankings go all the way into the top 100 books and documentaries! The Complete Idiot's Guide to Plant-Based Nutrition ended up as #48 in all books, #2 in Nutrition, #2 in Nursing, #3 in Diets, and #4 in Medicine on Amazon. (Ok, yes, I have become obsessed with these numbers!)

I also had my debut on an amazing website called One Green Planet. Click here for my article which is entitled Reducing Reductionism: A Big Picture View of Nutrition.

I thank you all for your support in my journey to help tell the masses about the benefits of a whole food, plant-based diet!

Benefits of a Plant-Based Diet

A brief glimpse into the multitude of benefits of following a whole food, plant-based diet. For more information and an in-depth exploration, pick up a copy of my brand new book, The Complete Idiot's Guide to Plant-Based Nutrition. And for a journey into the plant-based world, order my new infotainment documentary, To Your Health.

The Chef and The Dietitian-Episode 26-Quinoa Salad

Fresh, fragrant herbs and sweet currants mixed with crunchy pistachios and hearty quinoa...voila...the perfect salad! Join Chef AJ and I as we show you how to make her Quinoa Salad with Currants and Pistachios, found in her delicious book Unprocessed. Quinoa is considered a super-grain, with its abundance of essential amino acids, fiber, folate, manganese, magnesium, and iron. Also gluten-free, its versatility qualifies it as a pantry staple!

Evolving Backwards

And with seeing and being reminded comes…inspiration…each image of animals being treated with apathy in the most horrific manners…manners in which are impossible to imagine how a human could conceive of them-let alone implement and perpetuate them. And yet, they do…and these events continue to the tune of billions of animals per year in the United States alone.

And with hearing an expert in ecology comes…terror…the stab of shocking inescapable doom we are instigating by the shear consumption of massive quantities of animal-based products. We are literally eating ourselves into the next extinction.

As “evolved” thinking primates, one of the defining features we ought to boast is the ability to learn from our mistakes and ameliorate the choices that led to the ultimate poor results. And yet…have we? Is history not repeating itself? How many mass extinctions have occurred in history? Have you ever considered that we-in our evolved, learned culture-could repeat a catastrophic end of humanity as we know it?

And yet...here we are…right smack in the midst of a cataclysmic downward spiral. The more animal products we consume, the more inane senseless torture of sentient, innocent creatures, the more destruction of our air, soil, land, waters, loss of biodiversity, and then some. Oh yes…how can I forget? As a healthcare professional, I directly witness the impact of animal food consumption in my daily practice. I also happen to experience utter miraculous transformations regularly when people cease their consumption of animal products…as my sick clients get healthy, medications get put back in the medicine cabinet permanently, athletes beat their personal bests, and everyone in between thrives. 

Our fork determines our future like nothing else. Politics, powerful medications, advances in medical procedures, are laughable when you consider and witness the impact of the food that you eat. It is time we all recognize the blatantly obvious…we know too much now…there is no way out. As our 6.5 billion global population ensues, we are literally eating our planet…and we will soon be left with nothing…tick tock. What will you do? Knowledge is command…we are officially at the tipping point. Will we survive? We have the solution…but will we learn from our mistakes? Or will we remain safely protected in our blissful bubble…tick tock…choose wisely…

Nutty Buddies...ahhh...Chocolate FUNdue on a banana or as a truffle! And healthy too? Bring it on, Chef AJ!

The Chef and The Dietitian-Episode 21-Chocolate Fundue

Indulge in the classically delicious combination of chocolate and peanut butter in a healthy, fun way! What a yummy way to fancify your fruit, which is half of the foundation of the Plant-Based Food Guide Pyramid! Watch Chef AJ and I as we make this elegant and unique dessert to impress your guests and kidlets at home...

The Chef and the Dietitian- Episode 20-Cauliflower Au Gratin

Faux parmesan...sooo yummy on...everything! Try it in this simple dish by blanching cauliflower and pouring it on. Watch Chef AJ and me whip up this classic shaker that will enhance virtually any recipe.

The Chef and the Dietitian- Pumpkin Pie Smoothie

You don't have to wait until the holidays to enjoy the delicious flavors and health benefits of pumpkin. In this episode, Chef AJ and I show you how to make pumpkin-pie-in-a-glass. Decadent and easy, you can guzzle down the spicy sweetness and maximize your intake of carotenoids-the powerful antioxidants found in pumpkin-all in just a few minutes. Cheers!

The Chef and The Dietitian - Episode 7 - Cherry Smoothie

Due to requests for a non-green smoothie, Chef AJ shows you how to whip up her chocolate chip cherry smoothie. Get your antioxidants in this heavenly and unique concoction.

But remember: if you omit the greens in your smoothie, make sure to get them in other ways throughout the day! Learn why they are so important here.

Cheers!

The Chef and the Dietitian Episode 6-Almond Milk

Forgive Me, Chef (and viewers), for I have sinned!

The Chef and the Dietitian- Episode 5: Part 2 of The Battle of the Green Smoothies

And now for Chef AJ's green smoothie...Try both of ours and let us know which you prefer...Most likely you will love them both and end up with two new recipes to add to your magic green smoothie collection! If you missed the first part, you can click here to watch.

To learn more about why greens are so healthy, click here for The Greatness of Greens and here for click here to see why recipes like these green smoothies should be the foundation of your diet if you want to achieve optimum health!

Remember let thy greens be thy medicine and thy medicine be thy greens!!!

The Chef and the Dietitian-Episode 4

Let the battle of the green smoothies begin!!! Chef AJ and I kick off our 2-part battle series where we each make our favorite smoothie using our favorite blender and see which one wins! (Please excuse the bad sound in the second half...our fabulous FilmMaker just bought a brand new camera so this won't happen in the future!)

Try both of these smoothies and see which one you like best! We want to hear your votes...and promise not to be offended if you choose the other one (well, at least we will get over it eventually)!

For more information on why green smoothies are medicinal and magical, please read my blogpost called The Greatness of Greens.

The Chef and the Dietitian- Raw Brownies

Not only will you learn Chef AJ's raw brownie recipe in this video, but we also clarify some questions about gluten- and wheat-intolerances. Grab your food processor and get ready for a real treat!

Plant-Based Kicked Meat-and-Potatoes Ass on National TV!

I am not one to brag...but I think that Chef AJ and I might have made plant-based history today....

As far as we know (and please correct me if I am wrong), there has never been a plant-based team competing in a reality TV cooking show. Chef AJ and I auditioned and were accepted to compete against two other meat-and-potatoes teams on the new TLC show called Kick-Off Cook-Off. We spent a day baking ourselves in the sun (we both look like lobsters) on a football field with a famous football star, a famous Chef judge, and AJ's famous recipes competing for the title.

There was so much resistance to what we stand for by the other teams, the hostess, and the judge. Nobody hesitated to make commentary about their preferences for fast food, junk food, and their beloved meat and potatoes. Heaven forbid we should mention the ease and health benefits of cooking without oil. It was a huge controversy that it is possible to use only whole food ingredients when preparing full meals. In fact, the judge and competing team members kept coming over to see what we were doing and check our ingredients!

Now, of course, I cannot reveal the results (that would be too easy...and, anyway, it is much more fun to actually watch the show)...BUT, the judge, who had never had a plant-based team before on this show and had never heard of the majority of our ingredients (apparently, miso, cacao, and date syrup are not yet popularized in the world of traditional chefery), LOVED our food! His eyes lit up and he had nothing but wonderful comments to make...surprised as he was!

Regardless of what the ultimate results were, AJ and I are thrilled that- even though we were laughed at, heckled, and not taken seriously- the food walked the walk and we were able to show the world that plant-based whole foods can not only compete with the Standard American Diet...but can exceed the expectations of all those closed-minded folk. We make "healthy taste delicious" so watch out world, here we come!

The Chef and the Dietitian Episode 2

Back by popular demand...Chef AJ and I decided to turn our experimental initial episode into a series! This second show documents us making Chef AJ's famous Caramel Fakkiato...it is a delicious and refreshing smoothie to enjoy anytime. It particularly makes a decadent dessert or snack on a hot day! Cheers!

The Chef and the Dietitian

Watch Chef AJ and myself show you how to make two healthy and easy recipes, where we make healthy taste delicious!

Since Chef AJ thinks she is a dietitian and I think I am a chef, we pair up for a great team! In this preview, we make an incredibly sumptuous chocolate smoothie that is chock-full of health-promoting deliciousness! Also, Chef AJ demonstrates how to make her brilliant brownies that magically hide a bunch of fiber and B-vitamin-rich black beans!!!

Try them...you won't be disappointed! And surprise your friends and relatives by not telling them the secret ingredients...they will never notice!

Whole Health Makeover Program- Part One

This past Saturday, May 8th, marked the first official Whole Health Makeover Program, Part One. We had a full house and the program ran incredibly smoothly, fortunately. We spent the day alternating between lectures by myself,  Dr. Matthew Lederman, and Dr. Alona Pulde of Exsalus Health and Wellness Center, and cooking demonstrations by the brilliantly talented and hilarious Chef AJ.

Here is the schedule that we followed:

8:00-8:30 Registration and Welcome


8:30-8:45 It’s Easy Being Green Smoothie Demo – Chef AJ

8:45-9:45 The state of disease in America & our current health crisis: A review of some of the most common health concerns and what we can do about them (i.e. heart disease, cancer, diabetes, osteoporosis) - Drs. Pulde/Lederman

9:45-11:00 Nutrition lecture Part 1: myths debunked dairy, calcium, protein, meat, & iron – Julieanna Hever

11:00-11:15 Break

11:15-12:30  Cooking Demo: Baked Tortilla Chips and Pea Guacamole; Green Goodness Dressing; Sweet Potato, Swiss Chard, and Canellini Bean Soup; Peanut and Chocolate Peanut Bites  – Chef AJ

12:30-1:00 Lunch Break

1:00-2:00 Food Addiction: What it is and how to manage it; How to deal with deprivation – Drs. Pulde/Lederman

2:00-3:00 Nutrition Lecture Part 2: myths debunked fats, oils, omega 3 fatty acids, and carbs – Julieanna Hever

3:00-3:15 Caramel Fakkiatto smoothie food demo – Chef AJ

3:15-3:30 Break

3:30-5:00 Strategies for success and navigating obstacles – Drs. Pulde/Lederman

Overall, it was a wonderful seminar and the attendees had great feedback and they enjoyed the cuisine and took home tons of information.

Part Two is Saturday, May 22nd. Sign up now for talks about exercise, stress management, supplements and more of Chef AJ's decadent healthy magic.

Fiesta Fantastica!

Many people who are trying to incorporate vegetarian meals into their diet or trying to wean off of the meat products they are used to miss some of the dishes they were accustomed to eating. Fortunately, there is a plethora of meat-like options available now and are omnipresent in all types of grocery stores and restaurants. They are known as meat analogues and are made with wheat protein (seitan), soy and other items used to create the textures and flavors of meat. The benefit of eating these products is that you can have the "meat"without the saturated fat, cholesterol and animal protein which we know is a leading cause in the development of our modern Western diseases that are increasing morbidity and mortality and epidemic rates (i.e. heart disease, cancer, type 2 diabetes, osteoporosis, etc).

This recipe is a staple at my house. It is very easy to whip up for a last minute filling meal that my family will actually eat without any prodding.

Recipe:

Lightly toast whole grain tortillas in the toaster or on the stove one at a time

In the meanwhile, saute about 3/4 cup (1 medium) onion, chopped in 1/2 cup vegetable broth. Once the onions become soft, add in 1 package of veggie ground round (i.e. Yves or Lightlife). Let heat up in the pan for a couple minutes, until the ground round is heated.

Place the tortilla on a plate.

Add about 2/3 cup veggie ground round/onion mixture on top

Add 1-2 cups chopped spinach (or other salads greens)

Sprinkle 1-2 Tbsp shredded vegan cheese (optional)

Add 1/2 cup salsa (I like to use black bean and corn salsa for an extra nutrient boost)

Enjoy! It makes 2-4 servings.