Vegan Sweet Potato Recipes: Baked, Roasted, and Beyond from ForksOverKnives.com

We’ve rounded up our favorite sweet potato recipes, from savory to sweet. Try one of these sweet potato recipes tonight!

Quick-cooking, easy to store, and oh-so-delicious, the humble sweet potato is a nutritionally rich, colorful, extremely handy vegetable to keep around. Baked, roasted, steamed, boiled, stuffed, or pureed, sweet potato boasts a velvety texture and earthy-sweet flavor that’s great in both sweet and savory dishes. To showcase their tasty versatility we’ve put together a collection of 27 vegan sweet potato recipes. Bonus: All recipes are free from oil, meat, dairy, and heavily processed ingredients!

Source: Vegan Sweet Potato Recipes: Baked, Roasted, and Beyond

Aaya’s Table — A CNS Microgrant Recipient Provides Hospitals With Culinary Assistance – Center for Nutrition Studies

 

Aaya’s Table — A CNS Microgrant Recipient Provides Hospitals With Culinary Assistance

The following is an article from a Community Leads grant recipient.

A weathered envelope with international stamps delivered from India would sometimes arrive in my family’s mailbox. First to our townhouse in Australia and then, when we moved to the US, all the way to the suburbs of Minneapolis. As a child, these letters always brought a big smile to my face because they would be addressed to a “Master Varun,” the polite British English title used for a boy too young to be called “Mister.” Growing up, I only ever heard two people address anyone that way—the character Alfred from the Batman comics and my thaatha (grandfather) who hailed from the small village of Tindivanam and kept his English sharp with those letters to me.

Soon after I turned eleven, those beloved letters stopped coming.We had gone earlier that year to India to visit our extended family, but the trip turned from joyous and relaxing to a panicked health crisis when I was awoken in the middle of the night on the remote family farm by the sound of thaatha’s loud groans, coughing, and spitting. Hours later in the hospital, I learned that thaatha had been suffering from congestive heart failure. He survived the night, but lived only a few months longer. He was 67 years old.

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The following year, my thaatha on my father’s side passed suddenly from a cardiac event at 68 years of age. Next, an uncle passed away from complications from a stroke he had suffered in his early 40s a decade earlier. A couple years after that, my mom’s only brother, 47 at the time, succumbed to a massive heart attack. My aaya (grandmother) was the longest-living relative I knew, living to a grand 75 years of age, out living a son and husband, and enduring worsening diabetes for nearly fifteen years before we got the late-night overseas call that is infamous among many immigrants with family abroad. By college, I had a genuine fear any time the phone rang past seven or eight in the evening. The creeping thought was always: “Who is it this time?” After a ten-year respite, my father’s oldest sister died suddenly at 62 after her previously untreated diabetes progressed to kidney disease, and my 24-year-old cousin lost his battle with leukemia. Like many southeast Asians, my fate seemed sealed by genetics.

Aaya’s Table

Considering my family history, it should be no big surprise that I was pre-med in college. Joining the world of medicine was the only way I could think to avenge or somehow honor the deaths in the family. I wound up becoming a biomedical engineer and found great satisfaction in product development in the medical device industry. I started as a bright-eyed kid whose every working moment was filled with the promise and potential of improving medicine and helping people. It took almost ten years in the industry, beginning at a startup and working my way into a large corporation, before I identified a glaring contradiction: despite the advancements in medical technology that I was a part of, the prevalence of chronic illness was continuing to grow and our healthcare system was struggling to manage it.

I always cite The China Study as the big inspiration for pivoting my career. My partner at the time (now fiancé) had recommended it for my long commutes, and the timing of when I finished it was really uncanny. I finished it just before landing in New Orleans for the Orthopedic Research Society conference. Normally I would gravitate toward the talks and presentations with the most novel science behind them, but that conference I found myself revisiting this one particular poster from the Midwest detailing how newer joint replacement implants didn’t survive much better than age-old tech because of obesity, diabetes, and other chronic illnesses that I had just been reading could be prevented with food. It was a lightbulb moment for me, and also very humbling since I was the lead engineer designing a robotically implanted, 3D-printed knee replacement device.

A few months later, I took on a role as Brand Ambassador for Beyond Meat, who were not yet public. I didn’t know exactly how to do it, but I wanted to be part of the movement of weaning America off the foods deleterious to their health. As a bonus, Beyond Meat still had that exciting startup feel that I was missing from the earliest part of my career. I began by working evenings and weekends to help share my newfound passion for plant-based nutrition.

By then I essentially had one foot out the door of the medical device industry but since I’m rather risk averse, I was still waiting for my own vision of how to influence healthcare. There’s a proverb that with every step one takes, regardless of knowing the particular direction, it’s the right step and will beget the next; standing still gets you nowhere. Over the six months or so, I had facetime with close to a thousand individuals that allowed me to discuss not only plant-based meat alternatives, but also the underlying motivations and challenges of lifestyle change. The common challenge I heard again and again was the need for more resources and support. Connecting the dots between eating well and achieving improved health is not always obvious or easy. By early 2019, I had the direction I needed to start Aaya’s Table and a mission to bring healthy, whole food, plant-based (WFPB) home cooking to diverse American homes.

In name and purpose Aaya’s Table pays homage to family history, both mine and those of too many others that have seen the effects of chronic illness on their loved ones. Whereas we typically associate grandma’s cooking and those special family recipes with comfort and homeliness, I want to also solidify the link between that food and good health. Following a predominantly plant-based diet to improve wellbeing does not have to mean forgoing the good food we grew up eating. In many cases, the old culinary traditions were in fact better for us than we ever realized. The Aaya’s Table team works with our clients to learn about their preferred cuisines and food aversions to ensure that they keep the familiar flavors while leaving behind the added oils, sugars, and animal products we know cause chronic disease.

Aaya’s Table — A CNS Microgrant Recipient Provides Hospitals With Culinary Assistance

This personalized approach emphasizes cultural significance. The ability to cater meal plans to people of all backgrounds is a major differentiator for us, and stems in part from my own challenges when becoming plant-based. I grew up eating the most flavorful and spicy Indian dishes, most of which begin with a sauté of onion, garlic, ginger and spices in heaping of oil or butter—a thali or takda. That’s the backbone of a lot of the food I love, so when I decided to change my diet, and to become WFPB at that, I couldn’t relate to many of the recipes out there. Many of our clients face similar challenges when trying to embrace change, and we believe that it does a big disservice to give up the complex flavors and aromas of their generations-old family recipes in exchange for brown rice and steamed veggies. So, we strive for even better than the middle ground and more than just a sprinkle of dried chili flakes.

Ultimately, I want delicious meals to lead to impressive stories of health regained. Aaya’s Table is the culinary arm that physicians embracing lifestyle change can refer their patients to. That relationship and trust with healthcare providers is not altogether different from those from my medical device days. Only now, I’m proud to be able to share with them the success stories of individuals partaking in our Culinary Rehabilitation (CuReTM) Program. We have some strong early results, but there remains a long journey before “food as medicine” takes its rightful place as a cornerstone of our healthcare system. Hopefully Aaya’s Table can make some significant contributions along with the inspiring work of other plant-based leaders.

Eat well, feel better.
-Varun Ponmudi

The T. Colin Campbell Center for Nutrition Studies (CNS) is committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet. In support of this commitment, CNS has created a Community Leads service initiative to empower sustainable food-based initiatives around the world by providing grants to enable innovative start-ups and to propel the growth of existing initiatives. Please consider making a donation to this great cause. 100% of your donation will go to support initiatives like the one you just read about in this article.

Learn more about Community Leads:

https://nutritionstudies.org/community-leads-service-initiative/

Source: Aaya’s Table — A CNS Microgrant Recipient Provides Hospitals With Culinary Assistance – Center for Nutrition Studies

How long do I have to take this pill? | Stephanie Spencer

View my FREE Plant-Based Nutrition Webinar

Almost) everything you ever wanted to know about a Plant-Based Diet but were afraid to ask! To enroll in the full course, click: https://stephanie-s-school-912e.think…. Enter coupon code HEALWITHPLANTS for 10% off!

Have you ever been sitting in the exam room with your doctor as he or she is reviewing your lab work?  They discuss your health risks due to your weight/cholesterol/blood pressure/ blood sugar numbers and recommend starting or adding another pill since your attempted dietary changes thus far haven’t worked.  And you ask…

How long will I have to take this pill?

When you ask your doctor this question, you may notice a suppressed chuckle or a flash of surprise across their face.  That’s because they usually assume your underlying problem (heart disease, Type 2 diabetes, high blood pressure) will never, ever go away.  We will have to “manage” it for the rest of your life until you progress to a point where you need invasive procedures or suffer a life-altering event or injury such as a heart attack or stroke that can greatly diminish the quality of your life and your ability to care for yourself.   I’m a cardiac RN and I spent about 20 years in the field of “chronic disease management” caring for individuals suffering from heart failure.  And that’s the problem-we are so busy “managing” these diseases that everyone seems to have that we don’t focus on the cause of the problem (it’s the food), or even know that we can reverse the underlying conditions that cause these diseases.  Many in the medical field don’t even know that diseases like Type 2 diabetes and heart disease have been demonstrated to be reversible with a Whole Food Plant-Based Diet through many randomized controlled clinical trials published in the Lancet, the Journal of the American Medical Association, and many more. Through the work of Plant-Based Pioneers such as Dr’s T. Colin Campbell,  Caldwell Esselstyn, and Neal Barnard, I learned that many of these chronic diseases such as high blood pressure, heart disease, and Type 2 diabetes were frequently reversible on a Whole Food Plant-Based Diet.  But at the time, I wasn’t quite ready to switch to that diet myself because I figured my husband and I were “pretty healthy” and besides, I had three teenage aged boys in the house. Until one day, my husband came home from the doctor with blood work showing that he was in fact,  pre-diabetic. This was a huge wake-up call for me. I had spent my entire working life trying to “manage” patients who were frequently ill with what started as diabetes and just kept getting sicker and sicker until they could no longer care for themselves. I vowed that this would never happen to my husband.  So without waiting for anyone’s (meaning my kids’) blessing, I just quit purchasing meat and dairy at the store. And believe it or not, it really wasn’t that hard! We learned to eat a lot of exciting new ethnic food, incorporated fiber-filled whole grains and legumes in our diet, watched as the pounds fell off of our bodies and enjoyed never being hungry in between meals for the first time in our lives.  And after 4 months, we rechecked Paul’s blood-work and his pre-diabetes had been reversed!  After Paul’s massive health transformation, and realizing how easy it is to eat the food that makes us the healthiest, I obtained a Certification in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies through Cornell University.  And now I want to be able to share this life-changing information with everyone!

Stephanie

 

 

This May Be the Untold Secret to Longevity (Hint: It’s Not Only What You Eat) – Blue Zones

By Dan Buettner

Twelve years ago, Blue Zones became an instant bestseller not because it discovered a miracle diet or pill to live a longer life, but revealed, from the world’s longest-lived people that purpose, good social connectedness, and daily rituals to help us unwind were much more powerful than we thought. 

 

Now, Marta Zaraska, in her powerful new book, Growing Young: How Friendship, Optimism, and Kindness Can Help You Live to 100, unpacks these “soft drivers” of health, showing us why they are more important than the marketer’s panacea, diet-and-exercise. 

I interviewed Marta from her home in Paris (from Santa Barbara).  I found her answers enlightening. —Dan Buettner

Continue reading:

Source: This May Be the Untold Secret to Longevity (Hint: It’s Not Only What You Eat) – Blue Zones

What We’re Reading:

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Blue Zones Projects in Action

The pandemic hasn’t halted Blue Zones work in Corry, PA. Grocery stores, an essential business have taken steps to help make the healthy choice the easy choice, even amidst this global crisis.

Read More

 

The City of Muscatine has received the Planning Award for Urban Design. Work began in 2014 when, as part of the Blue Zones Project, the City began the work to redevelop the Mississippi riverfront into a recreational area for all citizens.

Read More

 

Thirty 30-Minute Meals That Are Plant-Based | Forks Over Knives

Healthy, delicious dinners don’t have to be time-consuming. Whip up a quick dish in no time with one of these healthy 30-minute recipes!

On busy weeknights, 30-minute meals are all that many of us have time to make. But it can be a challenge to come up with enough quick and tasty dishes to keep from getting bored. To expand your repertoire of speedy, satisfying recipes, here are some of our most popular 30-minute meals. An added bonus: All these lunch and dinner recipes are totally free of cholesterol and oil, meaning they’re as health-boosting as they are time-saving. Whip one up today!

Source: Thirty 30-Minute Meals That Are Plant-Based | Forks Over Knives

Raw Presto Pesto Recipe from Ariel Belloso

Need pesto fast? Never fear!

This quick and easy raw vegan presto pesto recipe is here to save the day for pasta, salads & more…

Check it out:​​​​​​​

Raw Presto Pesto

Ingredients:

  • 2 Roma Tomatoes – (0.5 Ib / 230 g)
  • Sun Dried Tomatoes- (1/4 cup / 15 g)
  • Spinach – (0.25 lb / 115 g)
  • Basil – (0.25 lb / 115 g)
  • Arugula – (0.25 lb / 115 g)

Optional:

  • Pine Nuts – (1/4 cup / 35 g)
  • Garlic – (1 clove)

Directions:

1-    Cube and blend tomatoes with sun-dried tomatoes and optional garlic until smooth. If desiring a creamy pesto add optional pine nuts and blend till smooth as well.
2-    Add the spinach, basil and arugula pulse blending at a low speed using the tamper on your Vitamix at a 4-5 speed setting. If you do not have a Vitamix use a stick of celery and a low speed setting to push the greens into the blade bringing a chunky texture instead of a green purée.
3-    If you desire a chunky nutty pesto add the pine nuts at the end and pulse a few times leaving all sizes of pieces in the sauce.

Enjoy!

You can get this delicious sauce plus many more in my new eBook: “Amazing Raw: 50 Condiments, Sauces, Dips and Icings.”

All recipes are oil-free and you won’t need a dehydrator! 

Click here to learn more.

Have an awesome weekend!

Ariel

 

Two Bean Chili – Dr. Joel Fuhrman’s Featured Recipe (10/6)

Short on time? This simple and satisfying chili is just what you need. View recipe

Calories 317 Protein 19 g Carbohydrates 59 g Sugars 6 g Total Fat 1.9 g Saturated Fat 0.3 g Cholesterol 0 mg Sodium 119 mg Fiber 18.6 g Beta-Carotene 725 ug Vitamin C 31 mg Calcium 107 mg Iron 7.2 mg Folate 290 ug Magnesium 132 mg Potassium 1164 mg Zinc 2.6 mg Selenium 3.9 ug

*Recipes are sent out Monday – Friday, excluding holidays.
Source: Two Bean Chili

“No-Tuna” Wraps Recipe from Ariel Belloso – Nutrition Raw

I prepared this meal last night and it is super delicious.

“No-Tuna” Wraps Recipe

It is low in fat, no oil, and it really looks like you are eating tuna but it is totally raw vegan.

You can buy coconut wraps or you can use other types of wraps, the most important thing here is the filling.

Check it out!

Ingredients:

Wraps:

  • 2 coconut wraps (or any other raw wraps)
  • 2 leaves romaine lettuce (you can also use other lettuces)
  • 1/2 avocado (sliced)

“Tuna”

  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw almonds
  • 1/2 cup celery (chopped)
  • 1 tbsp. fresh dill (chopped)
  • 1 tbsp. fresh parsley (chopped)
  • 1 tbsp. chopped dill pickle (optional)

Dressing:

  • 1 tbsp. cashew butter
  • 2 tsp yellow mustard
  • 1 tbsp. lemon juice
  • 1 tsp pickle juice
  • 1 tsp apple cider vinegar
  • 1/8 tsp Himalayan salt
  • Dash paprika
  • Dash pepper

Directions:

  1. Add the almond and seeds to a food processor and process until “tuna” texture forms.
  2. Transfer “tuna” ingredients to a large bowl; add in other ingredients aside from the coconut wraps, lettuce, and avocado.
  3. Mix well until all ingredients are well combined and have created “tuna” salad.
  4. Assemble wraps with tuna salad, lettuce, and sliced avocado.

Enjoy! 😍

I like preparing simple recipes because I don’t fancy spending a lot of time in the kitchen, especially at dinner time.

If you are also interested in this way of eating, you will enjoy my eBook: “Raw Cravings”

Here is the link:

https://store.nutritionraw.com/rawcravings/

To your good health,

Ariel

We Love to See What Our Community is Cooking | Plant-Strong by Engine 2

From inside our Plant-Strong Meal Planner, it’s not surprising that comfort foods and hearty soups are at the top of most menus this month.

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Smoked Creamy Carrot Soup

Smoked paprika can turn any basic vegetable into a rich, earthy, smoky dish that tastes like it just came off the grill. With sweet carrots, creamy beans and salty polenta, this dish will make you feel like you’re fine dining…by the campfire.

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Quick Italian White Bean Soup

This savory and satisfying soup is perfect for a cold or rainy day or a quick, balanced dinner. The mix of tomatoes, pasta and creamy beans makes for a bright and satisfying meal. Don’t forget the leafy greens!

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Japanese Noodles in Savory Miso Broth

Customize your bowl with extra veggies and baked tofu. We like to add cooked lacinato (or dinosaur) kale to this dish. Feel free to use any Asian noodles: brown rice noodles, buckwheat soba noodles, or udon noodles. Enjoy while its hot!

Families have enough to manage in this ‘new normal.’

Let us help you plan & prepare wholesome, satisfying meals.

“Since March I have worked from home and now, with my three kids in digital learning, I am multi-tasking to the moon. We try to eat plant-based as much as possible, but sometimes it’s just too hard to manage. I purchased the meal planner last month and have quickly accumulated an arsenal of meals that my kids like! And I’m saving them all to my personal “Mom’s Home Run” menu. Thank you! I finally feel in control of this one area of my household and am a super grateful customer.”

-Elizabeth M. from Milford, Delaware

Save $10 on an annual plan using the code PLANTSTRONG, visit the Meal Planner today!

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Herbed Pancakes with Sautéed Mushrooms and Spinach – Forks Over Knives

It’s National Pancake Day today! Celebrate with some delicious plant-based pancakes. Top these herbed pancakes with sautéed mushrooms and spinach for a tasty breakfast, lunch, or dinner.

  • PREP-TIME:  / READY IN: 
  • MAKES 8 PANCAKES + 6 CUPS SAUTÉED VEGETABLES

A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a savory pancake that goes from the skillet to the plate. Note that this recipe is gluten-free if you make sure to purchase gluten-free oat flour.

Source: Herbed Pancakes with Sautéed Mushrooms and Spinach