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Enjoy Cooking Whole Food, Plant-Based Soups&Stews with Coach BJ

Enjoy Cooking Whole Food, Plant-Based Soups&Stews with Coach BJ

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Enjoy Cooking Whole Food, Plant-Based Soups&Stews with Coach BJ

Lunghezza:
109 pagine
23 minuti
Editore:
Pubblicato:
Mar 30, 2018
ISBN:
9781370551873
Formato:
Libro

Descrizione

Delicious Whole Food, Plant-Based Soups&Stews recipes by food coach and food photographer - COACH BJ. The 35 recipes are beautifully presented with 35 photographed images. Recipes include African Cabbage Stew, Black Bean Soup, Kidney Bean and Lentils Chili, Corn Chowder with Potato Dumplings, Irish Stew, No-Chicken Tomato Rice Soup, Pumpkin Peanut Butter Soup, Quinoa and Cabbage Soup, Red Potato Soup and more favorites but with a healthy twist. Make Soups and Stews without adding oil and with low sodium ingredients. Nutritional facts are listed. This eCookbook is the fourth in a series, designed to encourage you to continue on your healthy eating journey.

Editore:
Pubblicato:
Mar 30, 2018
ISBN:
9781370551873
Formato:
Libro

Informazioni sull'autore

I completed and have sustained a healthy whole food, plant-based lifestyle since the community Mercersburg, PA Engine 2 challenge held in 2010. As a plant-based cook, I earned a position as a finalist the last three years that Pennsylvania held their Vegetable Cook-Off competitions. For over seven years I have shared my experiences, knowledge and skills as a health food coach and presenter for our local healthy eating adventures as well as coaching individuals to live a healthy lifestyle. I prepare my food and take my own food photography. I began my formal education as a physical education and health major. I received a BA from Franklin and Marshall College, Lancaster, PA and an MBA from Shippensburg University. To satisfy my creative artistic right brain, I earned my Diploma from London’s City and Guilds in Patchwork and Quilting. I continue to take courses and workshops to hone my photography skills. As an entrepreneur I set up an e-commerce business Piecemaking LLC over 17 years ago. I work as a studio artist and have designed award winning contemporary quilts. Before becoming a studio artist, I taught college and worked in the corporate world as a multimedia developer. You can find me cooking in my kitchen or in the studio quilting or taking food photos or writing cook books.


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Enjoy Cooking Whole Food, Plant-Based Soups&Stews with Coach BJ - BJ Reed

FRUIT

AFRICAN CABBAGE STEW: Enjoy the beautiful colorful presentation of this heart healthy stew. You'll appreciate the spices which add to the complexity of this stew.

Serves: 6 || Prep Time: 20 minutes || Cook Time: 30 minutes stove top or 14 minutes pressure cooker

1/2 head medium red cabbage, shredded

2 large peeled or unpeeled sweet potatoes, cubed (precook in microwave or roast for stove top; no need to precook for pressure cooker)

1 large onion, diced

2 cloves garlic, sliced

2 tablespoons (1″ fresh) ginger, minced or grated

1 (14.5-ounce) can cooked kidney beans, no salt added, include brine

1 (28-ounce) can fire roasted diced tomatoes, no added salt

3 cups homemade or low sodium vegetable broth

3 tablespoons peanut butter powdered (PB2) or equivalent amount of fresh peanut butter

1-1 1/2 tablespoons Berbere, to taste

1 teaspoon turmeric powder

1 teaspoon dry mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon pepper

Optional: leafy greens and brown rice

Optional: Kombu seaweed, 2" long piece torn into small pieces

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Stove Top - In a small amount of vegetable broth, sauté prepared onion, garlic and ginger root in a soup pot until the diced onions are translucent. Add other ingredients, except cabbage, to pot and stir. Bring to a boil then cook on medium about 15 minutes, stirring occasionally. Add cabbage, cover to steam about 15 minutes (don’t overcook). Serve hot over leafy greens and brown rice.

Pressure Cooker - Add all ingredients to the pressure cooker. Cook on medium pressure for 4 minutes. Remove from hot burner and cool for 10 minutes before quick releasing. Serve hot over leafy greens and brown

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