Day 16 Of The 21 Day Vegan Kickstart
It’s oats time on day 16 of the 21 day vegan kickstart. Overnight oats and regular oats are a favorite of mine and I can’t wait to see how our guest Chef Gwyn Whittaker makes this simple, yet delicious and nutritious breakfast meal. She also made Sweet Potatoes and Chickpeas in Chili Sauce, which looks amazing. Let’s take a look at how it’s done…
A TRULY PIONEERING restaurant owner is #LIVE as our guest chef Gwyn Whittaker will guide you through some tasty and easy recipes! Gwyn is the founder and owner of Greenfare Organic Cafe in Vernon, VA. As an Educational Alliance Food for Life Instructor at her cafe over 1,000 people have changed their diet with the PCRM 21 Kickstart Your Health program and regained their health in almost unbelievable ways! GreenFare Organic Cafe is an educational restaurant offering delicious organic, whole plant food lovingly prepared without added salt, oil, or sugars for those seeking real food for optimal health. Gwyn also runs the GreenFare Health and Wellness non-profit that just completed hosting a 28 Day Diabetes Program for African Americans. .After the sudden hearth attack and death of her 50 year-old fiancé Gwyn says that after watching the breakthrough film Forks Over Knives, she felt a veil had been lifted and she began reading everything she could find on vegan lifestyles. It truly changed her life and focus! . As a FFL Instructor, Gwynn teaches recipes created by the Physicians Committee for Responsible Medicine designed to reduce the risk factors for many chronic diseases.Please join us for Day 16 of the Physicians Committee for Responsible Medicine’s 21-Day Vegan Kickstart in collaboration with #LunchBreakLIVE on the #JaneUnchained News Network (JNN). 21 consecutive shows, featuring a different Food for Life (FFL) Instructor each day, preparing recipes from the 21-Day Vegan Kickstart program.Today’s show is hosted by Tracy Childs of Tracy's REAL Foods and Co-Producer with Lisa Karlan, of this 21-Day Vegan Kickstart Collaboration with #LunchBreakLIVE. Jump on #LIVE today at 12:30 pm PST/ 3:30 pm EST. Like! Comment! Share!
Posted by Jane Unchained News on Saturday, January 16, 2021
Let’s meet Our Chef: Gwyn Whittaker
I asked Gwyn to share a little about her background with us. Here is what she had to share:
“My journey started with PCRM probably decades ago. It is hard to pinpoint exactly when I came across the organization’s amazing work as it paralleled closely my increasing interest in concern about animal welfare: I love animals. I stopped eating red meat in my teens and poultry in my twenties but stopped short at seafood and dairy because I had bought into the standard line that you need protein and dairy for strong bones.
After watching Forks Over Knives, I felt that a veil had been lifted and I began reading everything I could find on vegan lifestyles. I went on the Holistic Holiday at Sea cruise in 2011 and heard all the rock star doctors speak, including Dr. Neal Barnard; the science and leaders in nutrition were very compelling to me. I went completely vegan at that point and never looked back.
Several years earlier I had lost my fiancé to a heart attack; he was only 50 years old and left behind three teenagers. He was not one who was able to get an emergency surgery or a stent; his first event was his last. I wondered for a long time after that whether there was anything that I could have done and so the documentary Forks Over Knives hit me like a hammer. I supported Nelson Campbell’s film Plant Pure Nation and led a 45 person JumpStart in Reston, VA, and watched their health improve. Nelson introduced me to Dr. Neal Barnard and my relationship with PCRM began in earnest.
I opened the GreenFare Organic Café in Herndon, VA on International Vegan Day, November 1st, 2015, and as a newly minted PCRM Food For Life Instructor, began teaching classes as an Educational Alliance Partner. To date, we have had over 1,000 people who have changed their diet with the PCRM 21 day Kickstart Your Health program and regained their health in almost unbelievable ways.
After a long career in the technology sector, the switch to health was a big one and feels so rewarding. I am truly fortunate to work with PCRM and support the organization philanthropically; I was delighted to join the PCRM President’s Council when it was stood up in 2017 and now, am thrilled to lead the passionate and committed members who want to accelerate knowledge of the health, environmental, and compassionate benefits that come with knowledge of a plant-based lifestyle.
I have also had the opportunity to become involved in film making as this media has had such an impact on my life. I became a Co-Producer of the documentary “Diet Fiction”, an Executive Producer of ‘The Game Changers” and Executive Producer of an upcoming German documentary called Walter about the impact of Type 2 Diabetes. I started the Fairfax Veg Fest in 2019 which was attended by 5k people and held it virtually in 2020.
I also run the GreenFare Health and Wellness non-profit that just completed hosting a 28 Day Diabetes Program for African Americans and expects a short video to be available shortly about the incredible success of this dietary intervention with an organic, whole plant food lifestyle that included PCRM classes, all meals from GreenFare, a book, and a support group.
I am blessed indeed to be able to focus on work in this field and change people’s lives for the better through my restaurant and very thankful for the 35-year commitment of Dr. Neal Barnard and his most impactful organization.
21 Day Vegan Kickstart Day 16: Recipe 1
It’s time to dive into the first recipe from today and boy does it look delicious! Oats are awesome because they are easy to tailor to your taste and favorite toppings. I love putting bananas and blueberries on mine, as well as cinnamon and nuts. So yummy! Gwyn put the fruit of her choice and pepitas on hers. The possibilities are endless.
Gwyn’s Steel Cut Oats
- ¼ cup steel cut oats
- 1.5 cups water
- 1 tablespoon gogi berries
- Cinnamon to taste
- Toppings (add to taste): hemp seeds, ground flax, chia seeds, pumpkin seeds, fresh fruit (berries are especially good)
- Place the ingredients into a rice cooker or pot and stir well.
- Use the porridge button if you have one. Otherwise leave to soak in the pan and bring to a boil, then reduce to simmer for 7 minutes.
- Top with your desired toppings and enjoy.
21 Day Vegan Kickstart: Recipe 2
Next up is the Sweet Potatoes and Chickpeas in Chili Sauce. This meal looks absolutely yummy, healthy, and super filling. Chickpeas are high in protein and fiber, and the sweet potatoes are jam-packed with vitamins and minerals. This is a super easy vegan meal to make at home, so I hope you give it a try.
Sweet Potatoes and Chickpeas in Chili Sauce
- 3/4 c vegetable broth
- 1/2 c celery chopped
- 1/2 tsp fennel seeds crushed
- 3 cloves garlic minced
- 3/4 cup red onions chopped
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1 chipotle pepper in adobo sauce chopped
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 15- ounce can chickpeas drained
- 1/4 cup fresh parsley chopped
- salt to taste
- pepper to taste
- Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 minutes.
- Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
- Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
- Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.
Thank You For Stopping By!
This was loads of fun, so thank you for joining us for day 16 of the 21 day vegan kickstart. We were shown two more easy vegan recipes that are delicious and healthy, perfect for starting off your new year right. If you are looking for other plant-based recipes to try, be sure to check out the #LunchBreakLIVE page. We have a ton for you to choose from. Until next time…keep cookin’!