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5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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MY LATEST BESTSELLING BOOK:
Elizabeth Mansur
Today, is her 72 birthday, she will Indulge in a couple of recipes that she like to share with you, naturally SOS free.
At 72 today, Elizabeth feels flexible, strong, and vibrant plus she doesn’t need any medication because she doesn’t have aches or pains, which she attributes to a whole food plant-based diet and her active lifestyle. She is motivated by the joy she feels when inspiring others by sharing her knowledge on how to live a happy and healthy lifestyle. She’s a mother, a health & wellness coach, and an animal lover. She’s a passionate 72-year-old vegan, and Holistic Health Coach.
Her goal is to help guide and inspire others to achieve optimum health they so richly deserve and share with them the importance of consuming high-octane, living plant foods that are minimally processed! You can join her private Facebook group where she shares many of her creative recipes: https://www.facebook.com/groups/674105719789893/
Visit Elizabeth on Instagram:https://www.instagram.com/healthcoachingu/
and YouTube: https://www.youtube.com/channel/UCAP8yCaKz4lqKdPmiytYL7g
Elizabeth ‘s passion project going into her 72nd year is launching a boutique picnic hosting business with a talented San Diego fellow vegan, Lauren Cornell.
Our info:
**Plant Based Picnics is a gourmet picnic pop-up located in San Diego, California. Founded by friends and food lovers- Elizabeth Mansur & Lauren “Lo” Cornell- they create a variety of eye-catching & delicious vegan dishes, with specialties in gluten free, oil free, and sugar free options. Contact them today to book your next event!
https://www.instagram.com/plant.based.picnics/
[email protected]
Mediterranean Stuffed Artichoke Heart Appetizer
Recipe:
4 large artichoke hearts cored and cleaned.
*( easy to buy ready jar in water ) can be found in ethnic grocery stores!
Stuffing ingredients:
1/4 up chopped flesh of Roma tomatoes seeds removed
1/4 cup chopped Persian cucumbers
1 Tbsp capers
2 Tbsp thinly chopped red onion
1 Tbsp parsley and Basil for garnish
Spreadable roasted red bell pepper ingredients:
2 medium size red bell pepper
1 tsp Raspberry vinegar
1 tsp date vinegar or rice vinegar
Pinch of salt ( optional )
2 Tbsp water
1 clove garlic
*If you are in a hurry, buy jars ready roasted bell pepper at TJ, make sure it’s in water and not oil!
In a blender add roasted bell pepper, 2 vinegars, water garlic and salt if desired,
blend for a thick consistency
Directions
Rinse the artichoke hearts and pat dry, set aside
Stuffing, add chopped veggie ingredients except the parsley and basil, leave for garnish
Lay 4 artichoke hearts on a large serving plate, with a spoon, spread roasted pepper to coat inside each cavity, fill each artichoke heart with large scoop of chopped veggies, garnish with chopped fresh parsley, basil and drizzle with balsamic vinegar and serve!
Vegan Chocolate Mousse
INGREDIENTS:
3 Medjool dates pitted
1 1/2 avocados
2 tsp chia seeds
1/2 cup unsweetened dark cocoa powder ( quality matters )
1/4 cup date syrup or maple ( optional )
1/2 cup any unsweetened plant milk
2 tsp pure vanilla powder
1/4 tsp turmeric powder organic
Garnish:
Raspberries, coconut flakes or chopped walnuts
Instructions for vegan chocolate mousse:
In a high speed blender place all ingredients and blend for 1-2 minutes till smooth consistency.
Chill in the fridge for 2 hours or overnight.
Garnish with fresh raspberries and chopped walnuts.
Sparkling Pomegranate Apple Cider Mocktail:
1/4 cup pomegranate juice not from concentrate, fresh
1/4 cup apple cider
1/2 cup sparkling water
Optional Infusions and Garnishes:
2-3 leaves fresh mint
1 slice fresh ginger
1 cinnamon stick
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VIDEO CHAPTERS
00:00 Guest introduction and bio/plant-based journey with Chef AJ and viewer Q & A
0:09:30 Elizabeth shows all of the ingredients and starts the cooking demo – Mediterranean Stuffed Artichoke
0:32:10 Dessert cooking demo – Vegan Chocolate Mousse with more Q & A
0:45:40 Chef AJ and viewer Q & A including Chef AJ’s week of guest announcement
0:57:45 Elizabeth makes a mocktail and continued viewer and Chef AJ Q & A
1:04:00 Final thoughts and show wrap