Tacos & Cheese Sauce

The walnut mix: 1C of walnuts, add 1 carrot, 1 celery stalk, dash of each of these: cumin, turmeric, pepper, salt and cinnamon. Squeeze in 1/2 a lemon. Pulse in your food processor, or blender for 1 minute, then check to make sure it's thick. You want to keep the ingredients chunky. Add more spices as desired, and pulse until ready. Add the mix to almond flour tortillas.

The cheesy sauce: Homemade tasty cheesy sauce for walnut veggie lettuce tacos: blend ½ C water, 1 C cashews, 1 Tbls apple cider vinegar, 1/2 a lemon squeezed, 1 garlic clove. Season w/turmeric, pepper, salt, 1/2 C water & dash of onion powder. Blend until creamy. Add the walnut mix inside the tortillas, to make tacos, add sliced avocados, greens, then pour the cheesy sauce on top! Enjoy!

Smashed Chickpea Avocado Salad Sandwich

Ingredients

15 ounces chickpeas or garbanzo beans, canned

1 large ripe avocado

1/4 cup fresh cilantro

2 tablespoons chopped green onion

1 lime

1 teaspoon Ole bay

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Bread of your choice

Fresh spinach leaves or your favorite sandwich topping; lettuce, sprouts, tomato slices

Instructions

1. Rinse and drain the chickpeas.

2. In a medium bow, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Add in ole bay, garlic powder and onion power. Mix well

3. Spread salad on bread and with your favorite sandwich topping.

Enjoy!

You can get Dr. SHankar's book here:

amazon.com/dp/9393966001?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=9393966001&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin

Dr. Mythri Shankar, MBBS, MD (USA), IBLM.

For Consultations : https://calendly.com/dr-mythrishankar

- Specialized in Nuclear Medicine: ( Functional Diagnostics & Therapy) includes Nuclear Cardiology, Nuclear Oncology, Theranostics, Radioisotope Therapies and Osteoporosis

- Board Certified Lifestyle Medicine Physician. https://www.linkedin.com/in/drmythrishankar

- Author EASE #1 Amazon bestseller: https://amzn.eu/d/eDLUQ2L

- TEDx Speaker : https://www.youtube.com/watch?v=H57NYSlItb8

- Co-Founder-The Green Foundation India : https://www.instagram.com/thegreenfoundationindia/

- Creative Head - EASE Health Coach App & Disease Reversal Program https://bfkaa.courses.store/

- Rotarian.

- Mother and award-winning organic gardener.

- Environmentalist and Health Activist.

- Predominantly Vegan.

- Culinary Medicine and fitness enthusiast

Welcome Eileen Kopsaftis to Chef AJ's Broadcasting Network!

Eileen's will have a new LIVE show, MOVE WELL TO AGE WELL WITH EILEEN KOPSAFTIS, the 4th Tuesday of every month at 11:00am PACIFIC time.

Eileen Kopsaftis is the founder of Have Lifelong Wellbeing. She is an eclectically trained physical therapist, nutrition educator, and best-selling author of the book, Pain Culprits! Her specialties include teaching informed healthcare decision making and empowering others how to resolve pain using effective strategies they can perform at home. Eileen uses her extensive post-graduate education of nearly 1,800 hours of manual and movement techniques and nutrition education combined in a four-prong approach to resolve the root causes of pain and dysfunction.

Eileen speaks nationally, publishes articles, and teaches movement and pain education classes at Hudson Valley Community College.

She has been featured on Full Measure with Sharyl Atkisson: https://fullmeasure.news/news/politics/no-pain-no-opioids?fbclid=IwAR05csN3Be7EZNFginw425y2V-9uSBxUak7XdQ5_kBv5i8yJaqRgSirABcY

the 2020 Mindful Injury Recovery World Summit: https://havelifelongwellbeing.com/wp-content/uploads/sites/2/2021/08/transcript_2020_Eileen-Kopsaftis_The-Mindful-Injury-Recovery-World-Summit.pdf

and 55+ Living Publication.

ALL NEW Reverse Aging Boot Camp: Begins 1/30/23

Move Without Pain Private Club FREE membership:

https://mwpprivateclub.com/free-membership/:

https://havelifelongwellbeing.com/bootcamp/

Have Lifelong Wellbeing monthly newsletter: topic on pain/movement/health, a recipe and a tip of the month:

https://havelifelongwellbeing.com/

Youtube channel: 10–15-minute movement education videos and 3–4-minute value videos:

https://www.youtube.com/c/EileenKopsaftis

Pain Culprits!: resource website for book:

https://painculprits.com/

Eileen Kopsaftis, BS, PT, CAFS, MCI, CHE, NE

Eliminate pain, regain good health, and return to doing the things you love to do every day.

You can have lifelong wellbeing!

518-496-1265

https://havelifelongwellbeing.com/

As a Holiday gift to you ,Matt is offering his fabulous ebook for FREE!!! (until 1/1/2023)

et 21 Day Raw Transformation Program as an ebook here: https://myrawintuition.com/shop/

use code AJLIVE

You can a hard copy of Matt's book here:

https://www.amazon.com/dp/0999425811?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=0999425811&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin

Matt Bennett is a Holistic Health Educator with a passionate focus on raw, living foods, and detoxification. Matt has been living a raw vegan lifestyle since 2011, and has experienced the healing of many of his childhood health conditions throughout that time. He now enjoys inspiring people to eat more raw fruits and vegetables through his books, social media, and his monthly newsletter at https://myrawintuition.com.

Get Matt's book, 21 Day Raw Transformation Program in paperback here: https://www.amazon.com/Day-Raw-Transformation-Program-Sustainable/dp/0999425811/ref=sr_1_1?crid=WWKFIE87X5XQ&keywords=21+day+raw+transformation+program&qid=1670826354&sprefix=%2Caps%2C144&sr=8-1

Get 21 Day Raw Transformation Program as an ebook here: https://myrawintuition.com/shop/

See all of Matt's other popular books and resources here: https://myrawintuition.com/shop/

Follow Matt on YouTube: https://www.youtube.com/user/rawintuition

Follow Matt on Instagram: https://www.instagram.com/rawintuition

Join the Raw Intuition Community Newsletter at https://myrawintuition.com.

TDOAY'S DELICIOUS RECIPES:

BANANA NOG:

2 Frozen spotted bananas

2 Fresh spotted bananas

2 Medjool dates (pitted)

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup purified water

1. Add all ingredients to a blender and blend until smooth

FEN-APPLE SLAW

½ head small red cabbage

2 large apples (any sweet variety)

1 medium bulb fresh fennel

½ cup cilantro (chopped)

1 cup cranberries (fresh or dried)

2 Tbsp lemon juice

Finely chop the cabbage in a food processor and place into a mixing bowl.

Finely chop the apples in the food processor and add to the mixing bowl.

Finely chop the fennel in the food processor and add to the mixing bowl.

Finely chop the cilantro in the food processor and add to the mixing bowl.

Add the lemon juice and cranberries to the mixture, thoroughly mix all ingredients and serve.

Raisins can be substituted for the cranberries if desired.

Angel'd Tomatoes

1 cup cashews, soaked in water for 4 - 8 hours then rinsed

2 Tbsp yellow mustard

1 Medjool date, pitted

1 tsp smoked paprika

1 tsp onion powder

2 tsp dried dill

1/2 tsp turmeric powder

1 tsp black pepper

1/2 tsp sea salt

2 Tbsp apple cider vinegar

1/2 cup water

10 small Roma tomatoes

Add all ingredients (except tomatoes) to a blender and blend until smooth.

Slice each tomato in half (length-wise) and scoop out the middle with a spoon - add this to your salad!

With a spoon, add the blended mixture into the center of each slice of tomato and top with an additional pinch of smoked paprika.

Serve and enjoy.

You can get Steve's book here:

https://www.amazon.com/shop/chefaj/list/1GNPDCAG4A86S?ref_=aip_sf_list_spv_ofs_mixed_d

Steve Hendricks, a freelance reporter, is the author of The Oldest Cure in the World: Adventures in the Art and Science of Fasting. The Wall Street Journal called the book “an illuminating exploration of the rich and varied history—and myriad health benefits—of fasting,” and Publishers Weekly deemed it “a winning mix of captivating storytelling and fascinating science.” Steve lives in Boulder, Colorado, with his wife, a professor of family law, and his dog, a border collie cross. His website, https://www.stevehendricks.org/ has answers to dozens of the most common questions he gets about whether and how to fast.

Chef Val teaches how to make sugar free, vegan holiday treats, Fig Truffles and Pumpkin Not Egg Not with Aquafaba Whipped Cream

Chef Valerie Wilson, also known as Chef Val, has been in the food industry since 1985. Her first job was managing a delicatessen and her second job was managing a French restaurant. She discovered macrobiotics in 1993 and worked as an assistant for a macro cooking school for two years. In 1993 she also became vegan and has lived a whole foods, vegan lifestyle ever since. She started teaching cooking classes in 1997 and still teaches in Westland, Michigan. Currently she teaches virtual cooking classes every week and in person classes monthly. Her classes focus on the health benefits of whole, organic, vegan foods and the energy of the food. Based on the ancient knowledge of the Orient, she teaches about cooking for the different seasons following the Five Transformations of Energy. Valerie offers lifestyle counseling based on food choices, she has helped people overcome illnesses such as, arthritis, cancer, diabetes, meniere's disease and allergies. For the past 20 years she has been writing for Health and Happiness Magazine, based in Marquette, Michigan. She offers personal chef services specializing in cooking for anyone who has health issues. Hosts her own radio show, REAL FOOD with Chef Val https://www.blogtalkradio.com/macrovalrealfood

She has a YouTube channel https://www.youtube.com/channel/UC0Mrkgw51oB1oGucaqg-ncA

And her subscription Patreon group, Chef Val's Whole and Healthy Cooking. https://www.patreon.com/user?u=63892185&fan_landing=true

Substack Blog: I am the Creator of my Health

https://valeriewilson.substack.com/p/arsenic-in-brown-rice

She is the author of six cookbooks: Perceptions in Healthy Cooking, Healthy and Delicious Cooking Spring Season, Vegan Cooking with Kids, Year Round Healthy Holiday Dishes, Summer Season Healthy and Delicious Cooking

Recipes featured during Dec. 23 appearance on Chef A.J. show, from Simply Healthy Scrumptious Desserts, cookbook released July 2022.

Website: www.macroval.com and

Face Book at MacroVal Food. https://www.facebook.com/macroval

Recipes:

Fig Truffles

1 cup dried figs (cut up)

1 T. peanut butter

1 T. applesauce

1 T water

2 oz. unsweetened cocoa bar

¼ cup brown rice syrup

Put the chopped figs, peanut butter, applesauce and water in a food processor, puree until the mixture comes together. Create small round balls with the dough. You can use a small cookie scoop to create equal sized truffles.

In a pan, slowly, on a low heat, melt the cocoa bar and brown rice syrup, stir once it has melted. Dip the fig truffles into the melted cocoa to cover. Put in the fridge for 30 minutes to set up.

Pumpkin Not Egg Nog

(makes two servings)

½ of a 12.3 oz. package silken tofu

⅓ cup pumpkin puree

1 cup oat milk beverage

⅓ cup brown rice syrup

1⁄4 tsp. cinnamon

¼ tsp. nutmeg

pinch of allspice

pinch of ginger

Put the ingredients in a food processor, puree until smooth. Pour into a sauce pan, heat on the stove until hot. Serve either hot or put in the fridge and serve later,

cold. Serve with Aquafaba Whipped Cream.

Aquafaba Whipped Cream

¼ cup aquafaba

⅛ tsp. cream of tartar

¼ cup brown rice syrup

Put in a mixer the aquafaba and cream of tartar. Using the whip attachment, start the mixer and slowly increase the speed until at a medium speed. Whip for approx. 10 to 15 minutes until it is fluffy and achieves stiff peaks (similar to meringue.) Add the brown rice syrup, keep the mixer on for just a couple seconds after adding the brown rice syrup. Turn the mixer off. Gently fold the mixture to make sure all the brown rice syrup is mixed into the whipped aquafaba. Serve on top of the Pumpkin Not Egg Nog and any other desserts. (You can also freeze any leftovers to create a soft ice cream.)

Dr. Debra Shapiro has practiced medicine for over 3 decades, and is Board Certified in both Obstetrics and Gynecology as well as Lifestyle Medicine. She has been studying Plant-Based Nutrition for 10 years, with a Certificate from e. Cornell and the T. Colin Campbell Center for Nutrition Studies. She is a Certified Health Coach and a Vegan Lifestyle Coach and Educator. Her passion is using plant based nutrition and lifestyle medicine to prevent, treat and reverse chronic disease. She co-created a novel group coaching program, The Pregnancy Advantage to help women and men prepare physically and emotionally for pregnancy, with the goal of increasing fertility, decreasing pregnancy complications and improving the health of future generations.

You can find Dr. Shapiro virtually at https://anewviewoffood.com/ and https://www.pregnancyadvantage.net/

LinkedIn https://www.linkedin.com/in/debrashapiro1/

Facebook https://www.facebook.com/anewviewoffood

and

https://www.facebook.com/pregnancyadvantage

Instagram https://www.instagram.com/a_new_view_of_food/

If you happen to work at Genentech in South San Francisco, you can be a patient of Debra’s and receive general gynecology and Lifestyle Medicine care at their employee Health Center.

Curtis Rimmerman, M.D., M.B.A., F.A.C.C.

Chairman, International Operations

Gus P. Karos Endowed Chair in Clinical Cardiovascular Medicine

Cleveland Clinic

Cleveland, Ohio USA

Curtis Mark Rimmerman, M.D., M.B.A., F.A.C.C. is Chairman, Cleveland Clinic International Operations based in Cleveland, Ohio, U.S.A. From 2015 to 2019, Dr. Rimmerman served in the Middle East as General Manager and Medical Director, Cleveland Clinic successfully conceiving, building, integrating and sustaining a novel healthcare delivery system.

Dr. Rimmerman was appointed to the Cleveland Clinic’s Professional Staff in 1993 as a staff cardiologist in the Section of Clinical Cardiology. Since 1996, Dr. Rimmerman has been a leader in international healthcare delivery directing multidisciplinary teams both internationally and domestically. In 2001, Dr. Rimmerman was appointed the inaugural holder of the Gus P. Karos Endowed Chair in Clinical Cardiovascular Medicine. Dr. Rimmerman is a fellow of the American College of Cardiology.

In addition to his medical operations and international healthcare delivery focus, Dr. Rimmerman’s clinical practice encompasses coronary artery and valvular heart disease diagnosis and management. He is passionate about 12-lead electrocardiogram interpretation and education, being the author of multiple books including Interactive

Electrocardiography, 3rd Edition, an industry standard.

Dr. Rimmerman is a career educator including medical students, residents, fellows and peers. He has directed numerous Cleveland Clinic educational symposia including co founding the Annual Intensive Review of Cardiology Board Review Course.

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Professional Focus

∙ International Operations

∙ International Healthcare

Delivery

∙ International Business

Development

∙ Organizational Effectiveness ∙ Cardiovascular Medicine

∙ Patient Experience and Quality

Education

∙ Case Western Reserve

University, B.A. - 1983

∙ Case Western Reserve

University, M.D. – 1987

∙ Case Western Reserve

University, M.B.A. - 2001

Training

∙ Internal Medicine Residency, Vanderbilt University - 1990

∙ Cardiovascular Medicine

Fellowship, Krannert Institute of Cardiology, Indiana

University - 1993

My name is Alexis Sicklick, and I am the founder and chef of Syncopated, where I offer you the chance to dine to the 'beet' of my culinary rhythm through playful, vegetable-forward pop-up dinners.

With over 10 years of professional experience in some of New York's top restaurants, I am grounded in a strong foundation from which I love to break away whenever possible. Along with graduating at the top of my class from both The Culinary Institute of America and Cornell University's School of Hotel Administration, I spent time in the kitchens of Balaboosta – where I am currently the Executive Chef.

I had the privilege of competing on Food Network’s first-ever plant-based cooking competition hosted by Tabitha Brown. Not only was the show focused on satisfying those with vegan diets, but we also had to incorporate various food preferences and restrictions in each round.

Feel free to follow my culinary adventures at www.syncopatednyc.com or on Instagram (@chefleci).

Zach Burns DO, MPH is a 2nd-year family medicine resident in Rhode Island. A plant-based nutrition advocate, he practices medicine to improve the lives of human and non-human beings. He is privileged to work alongside Dr. Michael Klaper in Moving Medicine Forward, a non-profit helping to build a new generation of physicians who are nutritionally aware and prepared to tackle our chronic disease burden. Zach enjoys mobilizing people around issues of nutrition, animal welfare, and climate change. To learn more, visit https://zburns397f38a1f9.wordpress.com/