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iEat Green - 04.28.22 - Chef AJ
Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She
was the host of the television series Healthy Living with CHEF AJ which
aired on Foody TV. A chef, culinary instructor and professional speaker, she
is the author of three bestselling books,The Secrets to Ultimate Weight
Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food
Addiction and Lose Weight Without Going Hungry, Own Your Health and
The 10th Anniversary Edition of Unprocessed, all which have received
glowing endorsement by many luminaries in the plant based movement.
Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles
where she was famous for her sugar, oil, salt and gluten free desserts which
use the fruit, the whole fruit and nothing but the whole fruit. She
broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily. She
is the creator of the Ultimate Weight Loss Program, which has helped
hundreds of people achieve the health and the body that they deserve and is
proud to say that her IQ is higher than her cholesterol. In 2018 she was
inducted into the Vegetarian Hall of Fame.
Kale and Napa Cabbage Salad with Carrots and Cranberries,
served with a Japanese Dressing
Ingredients;
6 cups kale leaves, chopped
12 cups Napa Cabbage leaves, cut into thin slivers
2 cups grated carrots, about 6 large carrots
2 cup dried cranberries
3 Tbs. Olive oil
¼ t. salt
Japanese Dressing
1 stalk celery
1 Onion
Juice of ½ lemon
Juice of ½ orange
1“ piece of ginger
white pepper (touch)
½ cup. Brown Rice Vinegar
½ cup tamari
1 ¼ cup canola oil
4 Tbs Ketchup
Directions
1. Rinse and dry kale greens, chop or tear it up and place it in a roomy
bowl.
2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale
leaves between your fingers for 5 minutes, until the fibers break down
and the kale gets soft.
3. Add the cabbage, carrots and cranberries
4. Using a blender, make the Japanese Salad Dressing
5. Toss salad with dressing and serve
View all episodes
By Progressive Radio Network
5
44 ratings
Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She
was the host of the television series Healthy Living with CHEF AJ which
aired on Foody TV. A chef, culinary instructor and professional speaker, she
is the author of three bestselling books,The Secrets to Ultimate Weight
Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food
Addiction and Lose Weight Without Going Hungry, Own Your Health and
The 10th Anniversary Edition of Unprocessed, all which have received
glowing endorsement by many luminaries in the plant based movement.
Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles
where she was famous for her sugar, oil, salt and gluten free desserts which
use the fruit, the whole fruit and nothing but the whole fruit. She
broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily. She
is the creator of the Ultimate Weight Loss Program, which has helped
hundreds of people achieve the health and the body that they deserve and is
proud to say that her IQ is higher than her cholesterol. In 2018 she was
inducted into the Vegetarian Hall of Fame.
Kale and Napa Cabbage Salad with Carrots and Cranberries,
served with a Japanese Dressing
Ingredients;
6 cups kale leaves, chopped
12 cups Napa Cabbage leaves, cut into thin slivers
2 cups grated carrots, about 6 large carrots
2 cup dried cranberries
3 Tbs. Olive oil
¼ t. salt
Japanese Dressing
1 stalk celery
1 Onion
Juice of ½ lemon
Juice of ½ orange
1“ piece of ginger
white pepper (touch)
½ cup. Brown Rice Vinegar
½ cup tamari
1 ¼ cup canola oil
4 Tbs Ketchup
Directions
1. Rinse and dry kale greens, chop or tear it up and place it in a roomy
bowl.
2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale
leaves between your fingers for 5 minutes, until the fibers break down
and the kale gets soft.
3. Add the cabbage, carrots and cranberries
4. Using a blender, make the Japanese Salad Dressing
5. Toss salad with dressing and serve
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