YOU CAN GET THE COOKBOOK PURE AMBROSIA HERE:

https://www.amazon.com/dp/1732979529/?ref=exp_chefaj_dp_vv_d

Do you think that authentic and delicious Louisiana and Mississippi cooking has to come with a side of obesity and heart disease? Think again! Ramona LaJaunie and her family changed their lives in a big way by adopting the whole food, plant-based lifestyle. Collectively, they've lost over 1,000 pounds and said goodbye to a bunch of diseases and medications. Ramona and her son Dustin will be demonstrating two delicious traditional family recipes from their cookbook, Pure Ambrosia, including a delightful gumbo and a Mexi-ana (Mexican-Louisiana) Quinoa dish.

Mexi-ana Quinoa Salad

2 cups dry quinoa

½ cup purple/red onion (chopped)

1 large tomato (diced)

1 can (15oz) corn (drained)

1 can (15oz) black beans (rinsed and drained)

1 tbsp granulated garlic

1 tbsp cumin

½ tsp cayenne pepper

4 cups water

2 tbsp lemon juice

Salt/pepper to taste

Instructions: Begin with a medium size pot. Place quinoa and water in pot on medium heat. Add a pinch of salt as it cooks. Bring to boil then reduce to a simmer, cover and let cook about 10 minutes. Then remove cover and stir. Place cover back on pot, turn heat to low, and allow to cook about 5 minutes or until water is cooked out. Remove from heat and allow to cool. Once the quinoa is cooled, add the onion, tomato, black beans, and corn. Stir and add granulated garlic, cumin, cayenne pepper, lemon juice, and salt/pepper to taste. Stir ingredients again until mixed well. Place in refrigerator for about 30-45 minutes. Best served cold.

Okra Gumbo

1 lg Guidry's Seasoning

AKA - The Trinity

1 1/2 cups oat flour

1 tsp cayenne (optional)

1 tbsp granulated garlic

1 tbsp granulated onion

1 tbsp liq smoke

1/2 tsp poultry seasoning

1/2 cup nutritional yeast

1 family-size sliced okra (26oz)

1 can original rotel tomatoes (add another can if you want it spicy)

2 - 32oz box vegetable broth ( I use Kitchen Basic)

6 cups of water

Salt (I use Himalaya salt)

Black pepper

In large pot make dry roux 1 1/2 cups oat flour, cook over med-high heat stirring constantly (this can burn quickly-be patient). When it is a little darker than the color of peanut butter add trinity...stir...add 2 boxes of veggie broth...stir...add 6 cups water. *Note: This will begin to thicken quickly.* Add cayenne pepper, granulated garlic, granulated onion, poultry seasoning, liq smoke, nutritional yeast, and rotel. Let simmer about 30 to 45 minutes. Stir as needed. Add frozen okra. Simmer for about 1 1/2 to 2 hours. Stir as needed. Season to taste with salt and pepper. Serve over rice.