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Beet Hummus, Red Velvet Chocolate Muffins, Strawberry Vinaigrette and More with Chef Cherie Amour
From Cheri:
My path to SOS started with my Seventh-day Adventist family which had a dairy farm in Tillamook, Oregon. My grandparents had 100 dairy cows and at 10 years old I stayed with them one summer and the following school year. I learned all of the cows names and numbers and helped with all of the chores including feeding the baby calves. It was very hard work. I feel fortunate that I had that experience and at the time eating dairy was accepted in the SDA community. As I grew, I was very interested in health matters and as valedictorian of my 8th grade class, my whole address centered around health. Sometime in high school, I heard a lecture about the hazards of sugar and refused to eat anything containing sugar.
That lasted until the cultural influences at college made me stray into Pleasure Trap eating. My mother has always been an adventurous cook, and I slowly followed in her footsteps. Our culture is obsessed with food, and I am no exception. I have been Vegan and evan Raw Vegan in the last 30 years. As the various ‘experts’ have made their proclamations about food, I accepted the contradictory notion that clean animal products were healthy. As I embraced more meat, butter and eggs, my cholesterol climbed to 314. I started to cut back on the cheese, but only got into the 200’s. My very active grandfather died suddenly of a massive heart attack at age 66, so I became concerned. Additionally, my A1C was creeping up, and my father had had Diabetes, so these factors weighed heavily on my mind.
Sometime in the summer of 2022, I saw Chef AJ on the Rich Roll podcast, and the notion of food addiction really resonated with me. SOS-free was a foreign concept and it took a few months for me to wean myself away from eggs and cheese, but I was able to go SOS-free on October 31, 2022. Within six weeks my labs were all within normal limits! I just want to share a few of the recipes that helped keep me on the WFPB path without feeling deprived
BEET HUMMUS
2 Cans No Salt Garbonzo beans or 3 ½ cups cooked in the Instant Pot 16 to 20 oz steamed beets with skins slipped off
2 Lemons, zested & juiced
1 clove garlic
¼ cup White wine vinegar
½ teaspoon ground Cayenne Pepper
2 Tablespoons Tahini, optional
Blend in Vita Mix
DIVINE PICKLED BEETS
1 to 2 pounds steamed beets with the skins slipped off, slice with wavy slicer or as desired.
Pour over Huckleberry or Ruby Red Onion California Balsamic Vinegar, use enough to coat to beets. Make a day ahead and store in the fridge. Turn the beets gently to distribute to vinegar.
CITRUSY 1 - 2 - 3 DRESSING
1 Cup Organic Balsamic Vinegar
⅔ cup Mustard, (yellow or Dijon)
⅓ cup date paste*
1 orange, zested and juiced
Blend with Immersion Blender
*DATE PASTE
2 Pound box of Medjool dates (remove all pits)
Boiling water to cover. Soak overnight. Blend in VitaMix. Freeze or fridge
STRAWBERRY VINAIGRETTE
2 cups fresh or frozen strawberries
¼ cup red wine vinegar
2 T Dijon mustard
2 T Maple syrup OR date paste
Blend in VitaMix. Serve on chopped salad. Refrigerate.
RED VELVET CHOCOLATE MUFFINS
BY DR WROBLEWSKI
1.1 Pounds cooked beets
10 oz fresh banana
10 pitted Medjool dates
2 teaspoons vanilla
1 Tablespoon Balsamic vinegar
Blend in Cuisinart, then add:
½ cup cacao powder
1 teaspoon reduced sodium baking powder
1 ½ cup old fashioned organic oats
Blend again. Divide into 24 silicone cupcakes. Bake at 350 degrees for 45 to 55 minutes. Store in the fridge. Serve with Dazzle Berry Sauce.
DAZZLE-BERRY SAUCE
BY TIMAREE HAGENBURGER
12 ounces Blackberries
⅓ to ½ cup date paste
1 T Cashews OR 1 T chia seeds
½ teaspoon Cinnamon
½ teaspoon vanilla
½ to 1 teaspoon Lemon zest
Blend in VitaMix. Add water to achieve desired consistency. Refrigerate.
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GOING VEGETARIAN | Tips & Meal Idea's + Why I went vegetarian
In this video I talk about why I went vegetarian and share some tips and advice aswell as some of my current favourite meals and some meals I ate when I first started this journey. If there is anything I have not answered please comment below and I will help out the best I can.
TIME STAMPS:
1.20 - Why I went Vegetarian
4.31 - Tips
7.31 - Being Vegetarian with a meat eating partner
9.50 - Meal & Recipe Ideas
Instagram: @telia.jasmine
Camera used: Canon 90D
Editing Software: Final Cut Pro X
A little about me:
I am 23yrs old and living in Brisbane, Australia, my name is pronounced “teal-e-ah”, I have 2 dachshund pups Chester & Coco who are the cutest little beings. I love making videos and documenting my life to reflect back on and to share with others, I'm a spiritual being, I love breath-work & yoga and anything creative from painting, sewing, photography, videography, cooking and jewellery making just to name a few. I want to use this channel to help and connect with people to inspire you to go after what you want and make better choices for yourself and your health. I am very passionate about gut health and what products and foods you put in your body and I hope to have more of a voice in this area throughout this experience.
If you have made it this far, thank you so much and I hope you have an amazing day, Lots of love Telia xx
49
S1 E2 - Brighten Your Food With Acid – Emily Wilson of The Craveable Kitchen
This week, we get to hear from the creator behind the blog the Craveable Kitchen, Emily Wilson. Emily is a former accountant who decided to leave it all behind and become a chef. On the podcast, she teaches us how to make quick pickles and the importance of always having an acid nearby to brighten your meals.
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Stuffed Portabellas & Raw Apple Crumble with Cathy Fisher | Delicious Living with Katie Mae
Sign up via the link below to get the recipe and you'll be added to our free Culinary Gym email list so we can share about upcoming Delicious Living episodes, recipes, and more!
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Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.
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Follow Chef Katie Mae & The Culinary Gym for more inspiration and support along your plant-based journey!
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⏰ Easiest last minute dinner! #shorts Hot Pot 新年 火锅 / 打邊爐
In this video, I run down all the details you need to know to hot pot at home, including equipment/tools needed, soup bases, dipping sauces and ingredients. I also show you how I hosted a hot pot party at my own home!
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EQUIPMENT/TOOLS USED:
★ Portable Gas Stove -
★ Strainers -
★ Butane Fuel -
★ Tongs -
INGREDIENTS USED IN VIDEO:
★ Little Sheep Soup Base -
★ Haidilao Spicy Sauce -
★ Lee Kum Kee Seafood Soup Base -
★ Bull Head Barbecue Sauce -
★ Soy Sauce -
★ Hoisin Sauce -
★ Sriracha -
★ Three Crabs Fish Sauce -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Five Spice Powder:
★ Hoisin Sauce:
★ Char Siu Sauce -
★ Chili Garlic Sauce -
★ Sriracha -
★ Chu Hou Paste -
★ Corn Starch -
★ Kewpie Mayo -
★ Rice Vinegar -
★ Chicken Bouillon Powder -
★ Bull Head Barbecue Sauce -
★ Coconut Milk -
★ Sea Salt -
★ Cooking Spray -
★ Chicken Stock -
★ Rice Flour -
★ Wheat Starch -
APPLIANCES / COOKWARE I USE:
★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Standing Mixer -
★ Wok -
★ Stainless Steel Pot -
★ Nonstick Pot -
★ Cast Iron Skillet -
KITCHEN TOOLS I USE:
★ Colander -
★ Peeler -
★ Measuring Spoons -
★ Food Scale -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
★ Clear Mugs -
★ OXO Containers -
★ Rice Storage -
★ Basting Brush -
★ Teapot -
★ Kettle -
★ Spatula/Turner -
★ Titanium Scissors -
★ Cleaning Brush -
★ OXO Julienne Peeler -
AMAZON STORE:
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CONNECT WITH ME:
♡ Business Inquiries: rackoflam.com@gmail.com
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MUSIC:
♫ Just Breathing - NEFFEX
FTC:
Some links above may be affiliate links, which means I may earn a small commission if anyone purchases through them. This helps support my channel so I can continue to create videos for all my viewers.
#新年 #火锅 #打邊爐 #hotpot #rackoflam #lunarnewyear #cny #chinesenewyear #huoguo #food #recipes #cooking #chinesefood #chineserecipes #foodie #dabinlo #cny2023 #lunarnewyear2023 #covid #butane #leekumkee #shortrecipe #short #shortvideo #youtubeshorts #shortsfeed