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Chef James (he/they) is a 36-year veteran of the food service industry, the majority of those years spent managing various restaurants in the Midwest. In 1998, James was given the opportunity to rediscover his passion for cooking when he was hired as a private chef for a small financial consulting firm, Flow Trading. Flow’s president was vegan and in search of providing healthful, plant-based meals to the company’s employees. Chef James had found the perfect niche to showcase his talents.
Eschewing formal culinary schools, Chef James chose to learn by doing. “I’ve been cooking all my life, and have developed a culinary philosophy around creating exquisite, interesting whole-plant food cuisine, using high-quality, seasonal ingredients. I am truly grateful for all the experiences and opportunities that have come my way.”
A stage at Grant Achatz’s Michelin 3-star restaurant “Alinea” and a try-out for Gordon Ramsey’s reality TV show, “Hell’s Kitchen” reinforced Chef James’s opinion that cooking should be an enjoyable art form, not a competition or a fear-based rapid-fire drill!
In 2005, after James met Dr. Joel Fuhrman, New York Times bestselling author of “Eat to Live”, it made sense to follow a whole-plant-food, no SOS, “Nutritarian” lifestyle. So, he set out to “Nutritarianize” his recipes and cut out the sugar, oil, salt, and other vegan junk foods from his diet. He has been consulting, giving cooking demonstrations, and supervising the hotel kitchens at Dr. Fuhrman getaways since 2011. He now has his own nutrition business, Chef James Nutrition, celebrating 10 years this year!
Chef James has earned certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University, is a featured chef in Dr. Fuhrman’s Nutritarian Education Institute (https://www.drfuhrman.com/library/nutritarian-education-institute/programs/5/the-art-of-nutritarian-cooking), and holds a Food Service Manager Sanitation Certificate for the State of Illinois and the City of Chicago.
James’s other passions include music (he has a Bachelor of Music-Performance, clarinet, from U.W.-Madison), tennis (he is a USPTA certified tennis teaching professional with 24 years of teaching experience), art (he curated a small gallery devoted to artists recovering from drug/alcohol abuse), running (he is currently training for marathon #5), and fitness (he was formerly an ACTION certified personal trainer).
Persimmon-Kumquat Pudding with Coconut Whipped Cream
Culinary Inspirations: From Gourmet to Pret-a-Manger. We CAN have nice things! +Cooking Demo
Serves 6
For the pudding:
4 very ripe Hachiya persimmons or 5 Fuyu persimmons, allowed to soften
¼ lb. kumquats, whole, about 10
1-2 TBLS Dr. Fuhrman’s Blood Orange vinegar, or lemon juice, or to taste
Coconut water or orange juice (optional to facilitate blending)
For the coconut whipped cream:
1 ½ cup nuts of choice (cashews, macadamias, walnuts, hemp, or a combination)
1 TBLS unsweetened flaked coconut
12 deglet noor dates, pitted
Coconut water (as needed to facilitate blending)
Optional: 1 teaspoon, Dr. Fuhrman’s Coconut Vinegar, or coconut extract
Optional garnishes:
Unsweetened shredded coconut, raw or lightly toasted
6 kumquats, cut into pinwheels and seeded
In a high-speed blender, puree the pudding ingredients until smooth, adding coconut water or orange juice as needed to facilitate blending. Place in 12 individual serving dishes (martini glasses make a nice presentation).
Likewise, puree the coconut cream ingredients until smooth, using coconut water to facilitate blending. Spread a layer of the coconut cream over the persimmon pudding and chill for at least 2 hours. Garnish with unsweetened shredded coconut and some kumquat pinwheels.
Nutritarian Vinaigrette (Basic Recipe)
½ cup vinegar or citrus juice (any flavored vinegar, balsamic, sherry, lemon juice, lime juice, Yuzu, verjus, etc)
1 cup water
2 teaspoons arrowroot powder, dissolved in an additional ¼ cup cold water
Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature. Refrigerate until ready to use. Makes about 1 ½ cups, approx. 6 servings.
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