what I eat in a week for lunch! | 5 simple VEGAN recipes
Hey friends and welcome to a week of vegan lunches! These are all simple to throw together and can easily be made the night before a busy day!
✨Connect with me!✨
IG:
Tiktok
Spotify:
What I use to film : Sony ZV1
What I use to edit: iMovie ( on my Macbook )
My favourite Matcha! code: LOVEJULIA???????? 25% OFF!
Recipes:
Day 1
1/2 large bunch of swiss chard
1/2 block tempeh
1/4 cup fresh basil (lightly packed)
1/4 cup fresh parsley (lightly packed)
1 tbsp olive oil
salt and pepper to taste
1/2 tsp chilli flakes ( or to taste )
2 tbsp balsamic vinegar
1 tsp dijon mustard
2 cloves minced garlic (or spread roasted garlic on your toast as you saw me do)
2 slices of sourdough bread (the base)
1 tbsp hemp seed ( topping )
handful of blueberries ( topping )
handful pea sprouts or whatever greens you desire ( topping )
Day 2
sauce:
1 tbsp tahini ( I said a few tbsp in the video but I meant tsp ... 3 tsp = 1 tbsp )
1 tsp dijion mustard
1/2 lemon ( juice )
3-4 cloves roasted garlic ( or 1 tsp garlic powder )
2-3 tbsp water
large pinch of salt
black pepper to taste
pinch of chilli flakes ( or to taste )
1 tsp oregano
1 serving pasta of choice
1/4 cup fresh parsley
1/4 cup fresh basil
1/2 head of radicchio
1/4 english cucumber
1/2 cup sun dried tomatoes
1/4 block tempeh
4-5 baby figs
day 3
1/2 can chickpeas
1 carrot
2 radishes
1 cup cabbage
red onion to taste
1 tsp smoked paprika
salt and pepper to taste
1-2 tbsp vegan mayo ( start with one, taste and see if you'd like to add more! )
1-2 tbsp franks red hot sauce ( taste and see how you like it! )
( feel free to add a stalk of celery - I didn't have any in the house and forgot to mention it within the video )
day 4
sauce:
2 tbsp rice vinegar
2 tbsp soya sauce
1 tsp miso paste
1 tsp sriracha sauce
1 tsp maple syrup
2 tbsp neutral oil
__
2 cups edamame beans ( frozen, than cooked and cooled )
1/4 english cucumber
2 cups red cabbage ( sliced thin )
3 radishes
1 carrot
large handful pea sprouts ( or whatever greens you desire - arugula, spinach, spring mix etc... )
Music by Eric Reprid - June Blues -
Music by Public Library Commute - You Been On My Mind -
Music by Pure Mids - These Days -
Music by Nicky Youre - Sunroof -
Music by Lukey - Peachsun -
Music by Laveer - Real Thing -
Plant-Based Makeovers
Our favorite holistic nutritionist and natural foods chef, Christine Okezie, takes Meatless Monday to a whole new level! She shares easy and delicious plant-based makeovers for some of your favorite foods along with healthy cooking tips and meal prep strategies. Christine is the author of The No Diet Cookbook and the host of The Soul Science Nutritional Podcast.
Holiday Pumpkin Stuffing & El Salvadoran Lime Rice(oil & nut-free)| CHEF AJ LIVE! w/ Vegan Chef Ron
5 DELICIOUS DINNER RECIPES to support your weight loss:
------------------------------------------------------------------------------------
MY LATEST BESTSELLING BOOK:
-----------------------------------------------------------------------------------
EL SALVADORAN RICE
11⁄2C Brown rice, cooked in 3C stock or water with
cumin, chili powder and salt
1C Onion, diced
1C Carrots, chopped
1C Zucchini, sliced in 1⁄2 moons
1C Celery, chopped
1 1⁄2C Black beans (1 can)
2 Limes, juiced
1T Cumin
2T Chili powder
1 1⁄2tsp Sea salt
OPTIONAL TOPPINGS: Green Onions, chopped Cilantro,
small cubes of Jicama
Sauté onions in olive oil sprayed pan until translucent.
Add & sauté remaining vegetables. After 5 minutes, stir
in beans, rice and lime juice, add ~2-4T water as needed
to heat. Serve.
PUMPKIN/SQUASH STUFFING (2-4 servings)
3C Pumpkin or butternut squash (rough chopped)
2C Celery (rough chopped)
1C Tomatoes (rough chopped)
1⁄4C Small yellow onion or leek (rough chopped)
1tsp Garlic, minced
1T Rosemary (fresh), minced
1T Thyme (fresh or dried) minced
1 1⁄2tsp Sage (dried)
1T Onion powder
1⁄2tsp Sea salt
1T Yellow or Brown Miso (I like Miso Master)
1⁄4C Raisins
TRADITIONAL OPTION Add 2C - GF bread cut into small cubes
Place everything except raisins and bread in food processor and pulse
mixture into small diced size/chunky stew. Add raisins.
Bake at 350F for 15-20 minutes.
RAW OPTION Don’t add bread. Pulse in processor & serve
room temp or dehydrate
Ron Russell is co-owner/chef, with Rebecca Smith, of the famous SunCafe Organic a plant-food restaurant in Studio City-Hollywood. Suncafe has received 18 culinary awards including being named 1 of the Top 10 Vegan Restaurants in America. A few SunCafe celebrity clients include Miley Cyrus, Anne Hathaway, Mila Kunis, Ashton Kutcher, Megan Fox, Vanessa Hudgens.
Ron works weekly with Dr. Dean Ornish's UCLA cardiology clinic to help feed his patients.
Ron has taught more than 400 weekly healing, plant-based cooking classes featuring his own unique world fusion cuisine, in a 15-minute gourmet recipe format. Thousands have taken his classes and he has been featured on a dozen TV shows including ABC News, KTLA, Fox, in addition to the NY Times.
For more than 40 years, Ron has lived and advocated a healthy, whole foods, vegan lifestyle for optimum health.
On Instagram:
WHAT I EAT IN A WEEK/ homegrown & seasonal, winter edition
Week of Eating from the garden in December
In this video I share with you 7 easy yet delicious meals made with fresh produce harvested from our permaculture garden in December.
Last week we filmed a video about the veggies we can still harvest from the garden, this week I show you how I used them in the kitchen!
Support my channel and get additional content by becoming a Patreon:
DECEMBER HARVEST video:
WINTER SQUASH HARVEST video:
RECIPE Best winter squash cake:
my book EDIBLE PARADISE:
also available on Amazon UK:
Or Amazon.com:
Website:
- social -
Instagram:
Facebook:
#whatieatinaweek #vegetarian
#cookingvideo #wintermeals #seasonalcooking
The Role of the Alkaline Diet in Kidney Health
Caroline Passey, Renal Dietitian, at Portsmouth Hospital, explains how an alkaline diet might help your kidney health.
Kidneys play an extremely important role in keeping your body's pH value just above 7 by removing acids produced by your metabolism. When you have kidney disease, it's more difficult for your kidneys to remove acid from your blood and can result in acidosis - which can affect your bones, muscles and kidney function.
Research suggests that lowering dietary acid can help preserve bone and muscle, and slow kidney function decline.
Please note: this webinar is not aimed at people on dialysis or who have been advised to follow a particular diet by their doctor or dietitian.