21 Day Vegan Kickstart Day 8
It is day 8 of the fabulous 21 day vegan kickstart in collaboration with #LunchBreakLIVE. We have two more easy vegan recipes that will blow your mind. One is a healthy Kale and Grains Bowl, and the other is Chocolate Mousse, a tasty vegan dessert. The guest Chef for day 8 was Linda Middlesworth, a Food For Life instructor with so much yum in her kitchen skills. Let’s take a look at how she made these two delicious recipes…
Please join us for Day 8 of the Physicians Committee for Responsible Medicine’s 21-Day Vegan Kickstart in collaboration with #LunchBreakLIVE on the JaneUnchained News Network (JNN). We planned 21 consecutive shows, featuring a different Food for Life (FFL) Instructor each day, who will prepare recipes from the 21-Day Vegan Kickstart program.Our guest chef today is Linda Middlesworth, a Food for Life instructor teaching cooking using recipes created by the Physicians Committee for Responsible Medicine designed to reduce the risk factors for chronic diseases. Linda runs a 30 Vegan Health Watch Program. Of interest, Linda was selected as Peta’s Sexiest Vegan Over 50 a few years ago! She is the organizer for the Sacramento Vegan Society now with 4,700 members and is active putting on vegan events, i.e. “Get Healthy Sacramento” and Go Healthy LIVE and events featuring doctors and leaders in health, and animal advocacy. She is Certified in Plant Nutrition, Dr. T. Colin Campbell/Cornell University, The Starch Solution/Dr, John McDougall, and an Affiliate Member of American College of Lifestyle Medicine. She owns v-dog.com, a vegan and environmentally friendly dog food. Linda is also an Aeorbic Instructor for California Family Fitness and a Certified Personal Trainer, AFAA. As co-founder of Sacramento Animal Rights, Animal Save, Health Save, sheWorks for Animal Liberation and helping people go vegan. Today’s show is hosted by Lisa Karlan, Co-Producer of this 21-Day Vegan Kickstart Collaboration with #LunchBreakLIVE. Please join us today at 12:30 pm PST/ 3:30 pm EST. Please like, comment and share this post, if possible.
Posted by Jane Unchained News on Friday, January 8, 2021
Let’s Meet Our Chef
Linda Middlesworth is a Food for Life instructor who teaches cooking using recipes created by the Physicians Committee for Responsible Medicine designed to reduce the risk factors for chronic diseases. Linda runs a 30 Vegan Health Watch Program. She was selected as Peta’s Sexiest Vegan Over 50 a few years ago! She is the organizer for the Sacramento Vegan Society now with 4,700 members and is actively putting on vegan events, i.e. “Get Healthy Sacramento” and Go Healthy LIVE and events featuring doctors and leaders in health, and animal advocacy. She is Certified in Plant Nutrition from Dr. T. Colin Campbell/Cornell University, The Starch Solution/Dr, John McDougall, and an Affiliate Member of the American College of Lifestyle Medicine. She owns v-dog.com, a vegan, and environmentally friendly dog food. Linda is also an Aerobic Instructor for California Family Fitness and a Certified Personal Trainer, AFAA. As co-founder of Sacramento Animal Rights, Animal Save, Health Save, she works for Animal Liberation and helps people go vegan.
21 Day Vegan Kickstart Day 8: Recipe 1
Let’s talk about this amazing Kale and Grain Bowl Linda made from the 21 day vegan kickstart. I just love a good vegan bowl because they are so easy to make and so versatile. You can use whatever healthy grain you like and add in whatever veggies you prefer. Linda even tossed in Sweet Potatoes and Mangoes! So yums! She also added Hemp Seeds which are rich in protein, fiber, and healthful fatty acids, including omega-3s and omega-6s. Just make sure you keep the dressing low fat and healthy, and you are good to go.
Kale and Grains Bowl
- 2 cups cooked quinoa or brown rice cold or warm, as desired
- 3 cups chopped kale leaves raw or steamed, or baby spinach leaves
- 2 cups cubed and cooked sweet potato
- 1 15-ounce can black beans rinsed and drained
- 1 cup chopped bell pepper
- ¾ cup mango chunks fresh or frozen
- 2 tbsp hemp seeds
- 2 tbsp freshly squeezed lime juice or red wine vinegar
- ½ tbsp chopped shallots or 1 tbsp. of the white portion of a green onion
- ½ tsp Dijon mustard
- ½ tsp sea salt
- freshly ground black pepper to taste
- ¼ cup + 2-3 tsp water optional
- 1-2 tbsp coconut nectar or pure maple syrup
- In three bowls, arrange approximately equal amounts of 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 nectar or syrup. Puree until very smooth.
21 Day Vegan Kickstart: Recipe 2
Oh my, it’s dessert time! This Chocolate Mousse made for the 21 day kickstart looks so fluffy and perfect. I love a good vegan dessert that is guilt-free, and this one is just that (when eaten in moderation). It is made with healthier ingredients than its standard counterpart but does not lack in taste at all. This tasty treat is made with silken tofu, which helps give it the creaminess you’d expect in Mousse. The recipe is posted below.
- 1 cup semisweet chocolate chips
- 1 cup nondairy milk such as soy milk or rice milk
- 2 12.3 ounce packages low-fat silken tofu drained
- 1 teaspoon vanilla extract
- 10 strawberries sliced
- 10 mint sprigs for garnish optional
- Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
- Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/non-dairy milk mixture in a food processor or blender and process until smooth. Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.
- Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.
Thank You For Joining Us For Day 8 Of The 21 Day Vegan Kickstart
Thanks so much for joining us for the 21 day vegan kickstart. If you want to sign up and join us until January 21st, you can do so HERE. And if you are looking for other super easy vegan recipes, be sure to check out the #LunchBreakLIVE page, we have a ton for you to choose from. Until next time…keep cookin’!