I expected Unprocessed to be full of statistics and studies like the majority of books I have read by Vegan authors, but I was pleasantly surprised when I wasn't falling asleep from getting lost in the numbers. Chef AJ's book is a nice mix of an autobiography, science, her approach to food, and recipes. Just by reading her book, the reader is taking a step towards living a healthier life. Hopefully, the reader takes a step beyond retaining the information between the covers, and actually applies it to their life. 30 days is all Chef AJ asks. 30 days to turn the reader's life around. 30 days to a healthier YOU! If it doesn't work out, then nothing is lost, but it is very doubtful that will be the case. Chances are, your body will be thanking you from all the nutrients you have been feeding it. As I have been saying for the last 3 years, food can either work for you or against you!
Here is a list of what I enjoyed most about Unprocessed:
Personablility
Honesty
Truth
Approach
Flow
Recipes
Chef AJ leaves no room for excuses
Chef AJ gives out her personal email address to be support for her readers
What I would have liked to have seen in Unprocessed:
A few more true life transformation stories with more detail. I think people can really identify with personal stories rather than just the science to help draw them in and motivate them to make a change. I feel the more detail about a specific persons' life, the higher the probability of finding one thing that can make a reader have the so famous Oprah "ah-ha" moment.
Overall, I truly enjoyed this book. The message is quite clear given the title, eat Unprocessed! The more whole foods we can implement in our diets, the better off our overall health will be. Most Western Disease is a direct result from all the crud we are feeding our bodies. Unprocessed can spin your life around 180 degrees towards allowing your body to operate just like a symphony, with all the body parts and organs working together to create the perfect, ideal, YOU!
Now, for the FUN part :) Chef AJ and I are doing a GIVEAWAY!!! Wahoo!
Here are the Rules:
Submit an original recipe, free of salt, oil, and sugar (S.O.S) and also free of flour, seeds, and nuts.
No desserts.
The winner wins a copy of Unprocessed!
Those who submit recipes, fitting the criteria Chef AJ approves, have a shot at having their recipe in her next book, but only the best recipe will win the book!
Only submit a recipe if you are willing to sign a release giving Chef AJ permission to print your recipe in her next book. You will receive full credit for the recipe and if you have a blog or a website, that information can be printed as well!
Submit your original recipe in the comments section bellow!
You have until September 10th to submit your entry.
The winner will be announced a few days following the close of the contest, after Chef AJ has reviewed and chosen the winning recipe.
Now GO!
Raw Slaw's pink lemonade smoothie.
ReplyDeleteYears ago, in the summer, I used to blend up watermelon (no rind). After a short while, it just was too sweet. Well, we had a lemon tree in the back yard and I started experimenting. And, tada...
For each quart of blended watermelon, I blend in 1/2 medium-large lemon (including most of the white part).
Tastes like a pink lemonade smoothie.
Options:
A drop of peppermint essence.
several strawberries or other berries.
For parties, it's 2 lemons per gallon. And watch out, your drinking friends will love this as mixer.
And parents love this for their kids as it's no added sugar, filler, junk, etc.
Thanks
Steve
imtheslaw@gmail.com
Josh's mashup
ReplyDelete3/4 cup of quinoa
1 can of organic black beans
1 ripe avocado
1 diced bell pepper
1/2 diced red onion
3 minced cloves of garlic
1 full bag of spinach
6-8 large crimini & shiitake mushrooms roughly chopped
Combine bell pepper, onion and spinach in a medium cast iron pan stirring occasionally for 3-4 mins on medium heat or until spinach has fully wilted. Add garlic, mushrooms and fresh cracked black pepper to taste and cook an additional 6-8mins.
Mix in pre-cooked quinoa, black beans (strained) and cook an additional 4-5mins on medium/high.
Serve with sliced avocado on top. For those who like spicy, I like to add some powdered cayenne pepper or a minced jalapeno from my garden.
I've added eggs back into my diet recently and love this with an over easy egg on top so the gooey yolk covers everything.
Hungry Husband's Veggie Melt
ReplyDelete1/2 Onion sliced thinly-I like white or yellow for cooking, but you can use whichever you like.
1 Cup thinly sliced Bell Peppers
6-8 Mushrooms thinly sliced of your choosing
4 Garlic Cloves sliced thinly
1/2 cup of hummus or more if you like :-)
1 Tsp. Nutritional Yeast
1 Tbsp. Yellow Curry-more or less to taste.
1/2 Sliced Avocado
2 Whole Grain Sandwich Rolls
Optional- 1/2 cup of your favorite apple diced. I prefer Honey Crisp.
Slice sandwich rolls in half and coat both sides with your favorite hummus-don't be cheap with the hummus. Place thinly sliced avocado on bottom half of the roll. At this point I like to put them into the toaster oven for 5 minutes to get the bread, hummus, and avocado warm. You may not have a toaster oven so you may choose to go the conventional oven route or just not toast them at all.
In a pan, heat on high 1/4 cup of water and add in onions. Cook the onions until they are translucent and add in peppers, mushrooms, garlic cloves and curry. Cook on high for 4-6 minutes and turn heat back to medium-high and add Nutritional Yeast--If you choose to add apples you can do so at this point. Cook additional 3-5 minutes and heap contents onto sandwich rolls. Slice and Serve.
RESULTS MAY VARY :~)
Shirlie's Everyday Lunch Salad
ReplyDeleteBunch of Kale or Spinach or both chopped into bit sized pieces
5 carrots sliced
5 radishes sliced
5 stalks of celery
5 baby bella mushrooms
1 cup red seedless grapes cut in halves (you can add more if you like a sweeter salad)
1 large sweet pepper seeded and chopped unless you like it spicy then leave the seeds in.
Mrs. Dash salt free seasoning to taste
Either lemon/lime juice for dressing or infused vinegars added when ready to eat.
Bon appétit
Hungry Husband's Veggie Melt (Amended)
ReplyDelete1/2 Onion sliced thinly-I like white or yellow for cooking, but you can use whichever you like.
1 Cup thinly sliced Bell Peppers
6-8 Mushrooms thinly sliced of your choosing
4 Garlic Cloves sliced thinly
1/2 cup of hummus or more if you like :-)
1 Tsp. Nutritional Yeast
1 Tbsp. Yellow Curry-more or less to taste.
1/2 Sliced Avocado
Corn Tortillas
Optional- 1/2 cup of your favorite apple diced. I prefer Honey Crisp.
In a pan, heat on high 1/4 cup of water and add in onions. Cook the onions until they are translucent and add in peppers, mushrooms, garlic cloves and curry. Cook on high for 4-6 minutes and turn heat back to medium-high and add Nutritional Yeast--If you choose to add apples you can do so at this point. Cook additional 3-5 minutes. Layer contents onto corn tortillas and place into medium/high heat pan or griddle until brown and flip and brown again. Slice and Serve.
RESULTS MAY VARY :~)
Jenny's Quinoa Melody Salad:
ReplyDeleteIngredients:
2 cups quinoa
2 raw corn cobs still in husks.
2-3 avocados (depending on size)
1 lemon (squeezed)
1/2 cup of red onion
1 tbsp Nutritional Yeast
Cook quinoa in pot on stove set to medium heat for 10-12 minutes (or until down). You can cook your corn cobs how ever you want. I prefer to leave mine in their husks and bake them in the oven for 60 minutes at 375 degrees. I remove the husks after they've cooled a little and cut the corn kernels into a bowl. Add diced onion, chopped avocado and stir together. Place bowl in fridge to chill for 2-3 hours, then serve. Great for Summer BBQ's or to bring for lunches at work! My 17 month old Son loves it.