Happy New Year! Kickstart 2020 with #JaneUnChainedNews and Physician’s Committee For Responsible Medicine’s popular 21 Day Vegan Kickstart to a new you! Improve your health with the scientifically proven whole-food, plant-based way. On this episode, we are featuring Lisa Karlan and Tracy Childs of Veg-Appeal/PlantDiego who are launching 21 Days of WFPB recipes here on #LunchBreakLIVE. They are making Oatmeal Cups, Chickpea Guacamole, Sun-Dried Tomato Wraps, and Kale Power Bowls. Download the free APP now for recipes, tips, and nutrition videos.
The two chefs on this episode of #LunchBreakLIVE are extremely educated and talented when it comes to getting around the kitchen and cooking up healthy plant-based meals. Here is a little more about these amazing women:
Tracy Childs is the Founder and Director of Veg-Appeal which offers educational cooking classes, corporate wellness, individual cooking lessons, store tours, and personal health coaching. Tracy is also the Founder and Director of PlantDiego, a local nonprofit organization inspired by the movie PlantPure Nation to educate and support people living a healthy, whole-food, plant-based lifestyle.
Tracy is a Certified Nutritional Consultant and holds a Certificate in Plant-based Nutrition from eCornell. Tracy has taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with Physician’s Committee for Responsible Medicine. In addition, Tracy contributed over 100 recipes for the recently published book–handbook to Higher Health consciousness.
Lisa Karlan is a Health Educator and Nutrition Consultant. She is a volunteer producer of #LunchBreakLIVE on Facebook.com/janevelezmitchell, a daily vegan cooking show. Lisa also reports for the JaneUnChained News Network providing media coverage ranging from scientific conferences across the country to legislative issues regarding animal rights. Lisa is a Certified Food for Life Instructor, with the Physicians Committee for Responsible Medicine (PCRM) who teaches the public and health care providers about the science and practice of plant-based nutrition, using cooking demonstrations as a teaching tool. Lisa adopted a plant-based dietary lifestyle in 2009 and experienced such dramatic health improvements, that compelled her to learn more. When she discovered that most chronic diseases originate from foodborne illnesses that can be prevented, reversed and/or stabilized through dietary interventions, this quickly became her life’s work.
Now, let’s get back to the food from day 1 of the 21-day vegan kickstart!
Start the New year right with 21 days of health and happiness! Download the 21 Day Vegan Kickstart APP and join us. Take charge of your health and enjoy the taste of whole plant-based foods.
Scroll down to find a detailed recipe for the Kale Power Bowl. And here are the additional 3 recipes that were demonstrated on this episode of #LunchBreakLIVE:
Kickstart Kale and Grains Bowl
- 2 cups cooked quinoa or brown rice cold or warm, as desired
- 3 cups kale leaves chopped, raw or steamed, or baby spinach
- 2 cups sweet potato cubed and cooked
- 1 15 oz can black beans rinsed and drained
- 1 cup bell pepper chopped
- 3/4 cups mango chunks, fresh or frozen
- 2 tbsp hemp seeds
- 2 tbsp lime juice or red wine vinegar fresh squeezed (lime juice)
- 1/2 tbsp shallots chopped
- 1/2 tsp Dijon mustard
- 1/2 tsp salt seal salt
- to taste black pepper
- 1/4 cup water optional (1/4 cup + 2-3 tbs)
- 1-2 tbsp coconut nectar
- In three bowls, arrange approximately equal amounts of the quinoa or rice, kale or spinach, sweet potato, black beans, and bell pepper.
- Drizzle on the dressing of your choice. Note: If using raw kale, it’s useful to break it down by massaging it. After tearing the leaves from the stalk, sprinkle them with salt and use your hands to rub and "massage" them for a minute or two. Alternatively, you can steam the leaves for just a minute to soften.
- In a blender, combine the mango, hemp, lime juice or vinegar, shallots or green onion, mustard, salt, pepper, 1⁄4 cup of the water, and 1 tablespoon of the coconut nectar.
- Puree until very smooth.
- Taste, and add the remaining 2 to 3 tablespoons water to thin (if desired) and the remaining 1 tablespoon nectar or syrup, to taste.
- If you'd like to pair this dressing with some spicy foods or add an extra punch of flavor, try adding 1 to 2 tablespoons of chopped cilantro or basil while pureeing.