Dr. Joel Kahn – Strategies for Early Detection & Prevention of Heart Disease

by Danielle Bussone

Dr. Joel Kahn, preventive cardiologist and clinical professor of medicine at Wayne State University, Michigan, shares fascinating new information about how the heart acts in many ways like a brain, how our diet and gut biome effect the functioning of the heart and how a healthy heart is largely within our control.

He is author of three books: Dead Executives Don’t Get Bonuses, The Whole Heart Solution and The No B.S. Diet. Dr. Kahn also writes “The Holistic Heart Doc” column for Reader’s Digest Magazine.

He and his son have recently opened a healthy eatery in the metro Detroit area called The GreenSpace Cafe.

For more information on Dr. Kahn go to his Website. His books can be found on his author page on Amazon.

For more information, follow Dr. Kahn on social media at the following links!

Facebook Page

Twitter Page

Instagram Page

 

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Danielle’s Meatless BBQ pulled ‘pork’ made from Jackfruit live on WJHL 11

 

 

 

 

Click here to view the video:

Meatless BBQ

 

 

 

Barbecued Jackfruit Pulled Pork

Barbecue Jackfruit Pulled Pork

 

Note from Danielle: In the video I misspoke and said to add 1/4 teaspoon brown sugar. It is actually 1/4 cup! Oops! 🙂 Full recipe attached.

Ingredients:
2 16oz cans Green Jackfruit in brine
¼ cup Light Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce (optional)
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce

 

Method:
Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)
Transfer to a covered skillet or sauté pan.
Add remaining ingredients and simmer for 10-15 minutes stirring frequently.

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Jackfruit can be found in most Asian and Indian markets, probably at a better price than you can find on-line. However, if you don’t have these markets in your area or prefer the convenience of delivery to your door, this is good option.

 

 

This is a brand that I enjoy and is a reasonable price. I haven’t found an organic source for this product to date. This product doesn’t have high-glucose corn syrup and is overall the best among the available brands within the same price rang. You may be able to find this at you local grocers but, if not, this is an option!

 

 

This may be a better choice. Simply Organic brand is widely available at most grocers, but you may have a little more difficulty finding the chipotle powder. When buying hot peppers, it is important to find them organically grown if at all possible because many of them are sprayed with pesticides which also contain neurotoxins. Better to be safe than sorry!

 

 

Liquid Smoke is far less toxic than actually smoking your food over smoldering wood coals. A little of this goes a long way and is an essential ingredient if you want your dish to really taste like pork without resorting to cooking animal protein. This product is widely available in your local markets. The remaining ingredients can also be found at most markets, so there is no need to list them here.

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Anne Marie Bonneau IS THE Zero-Waste Chef!

    

Anne Marie Bonneau Enlightens VOAA

On How To Become A Zero-Waste Chef.

  

Check out Anne Marie’s website for all manners of exciting tips and tricks to green-up your kitchen!

 

 

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Danielle’s Southwestern Cooking Class – Delicious Plant-based Cuisine From South Of The Border!

 

Video of the entire cooking class:

Southwestern Cooking Class

 

Three Bean Chile

Video of just the three bean chili:

 

Ingredients:

2 large (about 11 oz each) onions, coarsely chopped
1 large green bell peppers, coarsely chopped (may use organic seeded jalapeños)
2 stalks celery, small dice
3 cloves minced garlic
1/2 cup vegetable stock to prevent scorching
2 14.5 oz cans salt-free chopped tomatoes
4 tablespoons Southwestern Chili Powder
(This is a combination of spices, not the hot chili powder used in Indian food.)
1 tablespoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cayenne pepper (optional)
2 cups cooked pinto beans
2 cups cooked black turtle beans
2 cups cooked red beans
1 cup fresh or frozen organic corn kernels
1 teaspoon salt (optional)
fresh chopped cilantro for garnish

 

Method:

This makes a big pot of chile. This is a fantastic, relatively easy dish to make for a crowd, such as a Cinco de Mayo party. It freezes well and is always handy to have on hand for unexpected guests. This is one of those dishes which only get better with time. You may, of course, reduce the recipe to suit your immediate needs.

Prep: 10 minutes
Peel and chop onions and mince garlic. Wash and chop celery and peppers. Open cans of tomatoes and measure spices into a small bowl.

Cook: 20-30 minutes
In a large saucepan or stock pan with a lid, saute onions, celery and peppers until soft and the onions are translucent. Add minced garlic and sauté another two minutes. Stir in chili seasoning, cumin, and coriander until well combined. Fold in chopped tomatoes. Add the beans, with their liquids, and cook covered on medium heat for 20-30 minutes. Add salt to taste. Garnish with chopped cilantro and freshly chopped red onion.
Serve hot.

 

Vegan Southwestern Pulled Pork

Video of just the Pulled Pork:

 

Ingredients:

2 16oz cans Green Jackfruit in brine
¼ cup Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce

 

Method:

Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)

Transfer to a covered skillet or sauté pan.

Add remaining ingredients and simmer for 10-15 minutes stirring frequently.

 

No Cheese Mac ’n Cheese

 

Mac&CheeseS

 

Ingredients:

12 oz Yukon gold potato (1 large), cut into small chunks
4 oz carrots (2 med), cut into chunks
2 oz ripe red tomato (I often use cherry tomatoes for this dish.)
1 medium roasted red pepper
1 medium garlic clove, smashed and allowed to rest for 10 – 15 minutes)
2 oz red onion or shallot
1/4 cup lemon juice (freshly squeezed), 1 to 1 1/2 lemons
1/2 cup raw cashew nuts
1/2 teaspoon salt  (optional)
16 oz package elbow macaroni noodles

 

Method:

Always crush garlic first and allow to rest for 10-15 minutes before heating.

Fill a large saucepan or dutch oven with water. Cover and bring to a boil.

Peel onion, scrub potatoes, juice lemon, peel carrots and roast peppers (See Time For Change for instructions on roasting red peppers.) I like to roast a lot of peppers at one time and freeze them individually so I can just pull them out of the freezer when I need one for a recipe. It’s best to do this in the summer when peppers are cheap.

Transfer potatoes to a medium saucepan with about 1 1/2 cups water.  Cook for 2-3 minutes, then add the carrots. Continue to cook at a low boil until fork tender. Strain, reserving water in a heat-resistant glass measuring cup. You’ll need this liquid later.

When the water in the large saucepan boils, stir in macaroni and cook, stirring occasionally to prevent clumping, for 6 to 7 minutes or until the pasta is still slightly chewy (al dente). You definitely do not want to overcook pasta until it tastes mushy. Drain and set aside.

In a high-speed blender add all remaining ingredients (cashews, lemon, garlic, onion, tomato, roasted red pepper, carrots, potatoes, and salt) until smooth and creamy. Add as much of the potato water you need to achieve a creamy cheese-like texture. In a high-speed blender like a VitaMix, the “cheese” sauce will heat up and thicken as you blend it.

If you use a regular blender you may have to do this in two batches. Start with the cashews and lemon with a little of the potato water and blend until creamy. Then add the remaining ingredients. Transfer back to the medium saucepan and cook on medium-low, stirring frequently with a whisk to prevent scorching. This will thicken as the sauce becomes hot. Again, thin to the desired consistency with the remaining potato water.

In a large mixing bowl, fold the cheese sauce into the macaroni. Enjoy!

 

No-Cheese Nachos

No-Cheese Nachos

 

Method:

Make cheese sauce from No-Cheese Mac’n Cheese. Arrange tortilla chips in a serving dish. Drizzle with cheese sauce and add favorite condiments, such as: chopped avocado, chopped tomatoes, sliced olives, red or green onions, jalapeño peppers or whatever strikes your fancy!

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