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290 Pounds Lighter: Here's What We Eat with Tim and Heather Kaufman of Fat Man Rants Mar 13, 2024

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Tim and Heather Kaufman have lost 290 pounds on a whole food plant-based diet. Tim and Heather Kaufman's marriage has seen its share of crisis and tragedy. Obesity, disease, addiction, inactivity, and helplessness affected their daily lives. All that changed when the Kaufmans adopted a plant-based lifestyle. Rejuvenating their marriage, they now thrive on whole foods and lead a healthy, happy, and very active life. Their passion is to spread the message of health and hope and help people understand that this lifestyle is for anyone willing to make the change.

The Perfect Vegan Crepe (Oil and Gluten-free) with Elspeth Feldman, The Speedy Vegan Mar 13, 2024

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Elspeth Feldman, also known as The Speedy Vegan, regularly demonstrates the ease of preparing fabulous plant-based meals that are “delicious, nutritious, fresh and fast.”. Elspeth loves hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you and...good for the planet. She is also attracts a devoted following on her site, which you can discover at: www.TheSpeedyVegan.com

Gastronomic Galaxy: Cozmic Deep Blue Raw Vegan Wraps with Lissa Maris of Raw Food Romance Mar 13, 2024

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For the BLUE Cozmic Galaxy Wraps 1) Make the Everything But The Bagel wrap from the Hand Salads ebook (In the bundle!) 2) Add 2 tsp of Terrasoul Blue Spirulina - get it here - https://amzn.to/3TtD5iv 3) Spread the wrap batter across two 14x14 silicone dehydrator trays https://amzn.to/40ySlvN or three 10x12 ones https://amzn.to/3JOPpVy 4) Sprinkle with whatever you like (Lisssa is using a random mix of black and white sesame seeds, dried onion flakes, poppy seeds, red pepper flakes and dried chives) 5) Put the trays the dehydrator for about 10-16 hours (depending on immediate humidity, trays being used, etc) 6) When ready to fill and wrap, get your fillings - we are using a cashew cream cheese (recipe also in the Hand Salads ebook in the bundle), purple cabbage, mixed greens, massaged kale, green cabbage, Brussel's sprouts, ribboned carrots, red and yellow bell peppers, radishes, red onion and more purple cabbage. 7) Roll and use any sauce you like to drizzle on every bite! (Many delicious wrap sauces in the Hand Salads Wrap ebook)

Grain FREE Gluten FREE Vegan Bagels That Are Good For You! with Sandra Cotto Mar 13, 2024

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Sandra Cotto is a Plant Based Lifestyle Coach who is on a mission to teach women how to get sexy on plants so they can look and feel sexy all through a plant based transformational program. Her vision is to see a world where all women love their body at every stage of their journey. Her story started from a personal breakdown to breakthrough. What she didn't realize was that her life was about to change in just 21 days when she decided to take on a raw food challenge. It was the best decision of her life and it changed the whole trajectory of her life! She has been vegan for ten years and Sandra is transforming lives one bite at a time. She has a certificate as an Integrative Nutrition Health Coach from the Institute for Integrative Nutrition. Sandra also holds a certificate in Plant Based Nutrition, from E-Cornell Center for Nutrition Studies and a certified mindset coach, from the Get Set Coaching Academy. She also completed a Transformational Leadership Course, from Heartcore Business. She is the creator of “The Secrets to Plant Based Living Summit” impacting over four thousand viewers sharing information from the top Plant Based Doctors and experts in the industry. Sandra is a recipe creator, and created her own program called The 21 day plant powered challenge. She was featured in Voyage MIA magazine and twice in the Vegan Health and Fitness Magazine. She is an avid athlete and a first time bikini competitor at the young age of 51, all on PLANTS!!

Is Chicken or Fish a Health Food? Ask Moving Medicine Forward's Dr. Michael Klaper & Dr. Zach Burns Mar 13, 2024

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PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

How Much Fat and Protein Do You Need? Is It Even Possible To Eat Too LIttle? Ask Peter Rogers, MD Mar 13, 2024

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Say Goodbye To Acne with Karen Ranzi Mar 13, 2024

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Karen Ranzi is excited to participate as a 35 year vegan and 30 year raw vegan for the Vegan Health Bundle. Her new book in the Bundle is: Clearing Over 25 Years of Cystic Acne in 3 Months. Karen Ranzi, M.A. is a vegan health coach since 1998, award-winning author, founder of the online 100 hour Vegan Coach Certification Course for aspiring vegan and raw food health coaches, and a speech and language pathologist for 43 years. Karen Ranzi has been vegan since 1989 and raw vegan since 1994. Karen’s health coaching specializes in helping women with hormonal and gut issues, raising the healthiest vegan children, and healing and preventing autism. Karen is winner of the Living Now” Award in the category of Health and Nutrition, and the “Peer-to-Peer Award for Service to Children’s Health for her first book Creating Healthy Children. Karen’s recipe book is Raw Vegan Recipe Fun for Families. Her third book is Heal and Prevent Autism: Natural Solutions That Work. And her newest book is Bye Bye Acne: Clearing Over 25 Years of Cystic Acne in 3 Months. Karen has traveled throughout the United States and abroad to speak on the extreme benefits of a low fat raw vegan lifestyle. Karen has been a popular featured speaker at the London Vegfest and the Woodstock Fruit Festival, and has been a featured speaker for hundreds of events in Australia, Borneo, Russia, Brazil, Costa Rica, Canada, the UK and throughout the United States. In 1994, Karen was able to heal her three year old son from asthma, chronic ear infections and multiple allergies, and herself from cystic acne, hormonal imbalances and IBS (irritable bowel syndrome) through dietary and lifestyle changes. By means of her education, life-changing personal experiences, and sincere desire to share her message, Karen has been able to guide thousands toward developing excellent health through simple plant-based living. Karen's Vegan Coach Certification Course focusing on raw food coaching is at http://FeelFabulouswithFood.com SuperHealthyChildren.com Raising the Healthiest Vegan Children YouTube: http://youtube.com/feelfabulouswithfood Instagram: Follow at @superhealthyraw Facebook Group on Hormonal and Gut Health: bit.ly/PlantFoodsWeightLoss-HormonalandGutHealth Facebook: http://facebook.com/karen.ranzi PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes

WHOLESOME SCOOPS: How to Make Dairy-Free Nice Cream in the Ninja Creami Deluxe with Raw Natty N8 Mar 13, 2024

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Today on the show I’ll be using a few different recipes from my brand new book that’s in the bundle and making some delicious homemade ice cream using my Ninja Creami Deluxe which you can get your Ninja Creami machine right here by tapping this link https://ninjakitchen.pxf.io/Qyr5rA As a lifetime ice cream lover and Vegan it can sometimes be tricky to find delicious plant based ice cream in the stores. It’s really nice that there are those plant based options out there and although there aren’t many flavors available just yet, companies are answering our calls by providing us, the consumer, with more and more each year. This is where the Ninja Creami comes in to play very nicely.

Turning Cravings Into HEALTH with Dr. Shobha Rayapudi from Gift of Health Mar 13, 2024

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Dr. Shobha Rayapudi is a board-certified lifestyle medicine doctor, and co-founder of Gift of Health, a nonprofit organization dedicated to revolutionizing lives through lifestyle medicine. She helps people struggling with chronic conditions including but not limited to high blood pressure, high cholesterol, diabetes, heart disease, gut disease and arthritis to break free from disease, decrease dependency on prescription drugs and have more energy. Her life-saving work was featured in the documentary "Plantify," broadcast on the national Canadian Broadcasting Corp (CBC) TV. She is also an epidemiologist, chef, certified yoga and meditation teacher, and speaker, She takes pride in prescribing healing recipes instead of medications to her patients on the prescription pad and helps people create the mindset and conditions to build healthy habits that they want but cannot attain on their own.

Rancho La Puerta's Chef Reyna Makes Curried Carrot & Parsnip Soup, Fennel, Tomato & Cucumber Salad Mar 12, 2024

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Join Chef AJ and Chef Reyna this August for a cooking retreat: https://rancholapuerta.com/chef-aj-retreat/ PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Executive Chef Reyna Venegas Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes. As a lifelong learner, Chef Reyna graduated from the University of California, San Diego’s Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois. She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. She recently managed Team Mexico in the Bocuse d’Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to the Mexican team’s involvement in support of migrants’ food insecurity in Baja California. She currently collaborates with Team Mexico on their way to the Bocuse d’Or Americas 2024. Fennel, Tomato & Cucumber Salad INGREDIENTS: 1 large fennel bulb, sliced thin 2 Persian cucumbers, sliced thin ½ red onion, sliced thin 2 cups cherry tomatoes, cut in half 1 cup mint, minced 1 tablespoon dried oregano ¼ cup apple cider vinegar ¼ cup orange juice DIRECTIONS: In a bowl combine the onion with the vinegar, orange juice and crushed oregano, let sit for 20 minutes. Combine the fennel, tomato, cucumber and mint. Toss well and adjust seasoning to taste. Curried Carrot & Parsnip Soup INGREDIENTS: 4 cups carrots, diced 2 cups parsnips, diced 1 cup fennel or celery, sliced ½ onion, diced 3 garlic cloves, peeled 1 tablespoon curry 2 cups coconut milk 4 cups vegetable broth 1 tablespoon nutritional yeast Pepper, to taste Dukkha, to garnish DIRECTIONS: Heat a pot at medium high heat and sprinkle with some water, add the onion, fennel/celery and garlic. Cook until golden brown, sprinkle with more water if needed to prevent the vegetables from burning. Add the carrots and parsnips, cook for 5 more minutes. Add the curry powder and toast for a minute to release all the aromas from the spices. Pour the coconut milk and vegetable broth. Once the soup boils add nutritional yeast and pepper and reduce the heat to simmer for 5 minutes or until all the vegetables are soft. Blend until smooth and serve topped with dukkha.

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