Best VEGAN Creamy Asparagus Soup & Sprout Salad Recipe | Interview with Jennifer Helene
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
Jennifer Helene, M.S. is an international expert in health. She has been deeply immersed in cutting-edge nutrition, fitness, and spiritual thought leadership. She is an entrepreneur and builds programs for health coaching, lifestyle change, and mentoring; training the trainers. Former FORD model, MasterChef (FOX TV) cast member, mother, seeker of truth, and loves to dance with reckless abandon, Jennifer Helene has been unveiling the layers of how to achieve freedom through food, fitness and mindset.
She leads end-to-end marketing programs by developing and evolving a variety of lifestyle brands; through strategy and directs content/design across all marketing touchpoints (video, email, social, blog, advertising, community, website, events, etc.)
Jennifer Helene leads several online educational programs by developing innovative content strategies for Learning Management Systems (LMS). She directs design, schedules, budgets, and sales staff to scale systems globally.
She also represents a variety of programs as the presenter and evangelist. Her recent project is the Food is Medicine Culinary Institute in collaboration with the Hippocrates Health Institute.
Jennifer Helene develops training methodologies for a myriad of lifestyle medicine protocols. She conducts profitable, immersive coach training, marketing, and mentoring programs.
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Sprout Salad
1-2 cups baby arugula
4 cups sunflower seed sprouts (or other sprouts), chopped
1 cup thick rooted mung bean sprouts
1-2 T Fenugreek
1T spring onion, chopped
2T cilantro, chiffonade
Dressing
1 avocado
1-2T lime juice, freshly squeezed
Almond or Pine Nut “Sour Cream”
Serving Size: 1 cup
1 cup almonds, or pine nuts, soaked
¼ cup freshly squeezed lemon juice
1–2 T apple cider vinegar
Sea salt (optional)
Cayenne, a sliver of jalapeño, or habanero pepper (my favorite),
½ cup of water
Add all ingredients to the blender and blend to desired consistency. The less water you use will create a thick dipping sauce, and the more water you use, a dressing.
Place all ingredients in a high speed blender and blend until well emulsified.
“Cream” of Asparagus Soup
2 garlic cloves, minced
3 leeks, white parts only, chopped
2-3 asparagus bunches
1/2 cup rolled oats
3 cups of milk alternative
1/2 t dill
sea salt and white pepper to taste
1t mellow white miso per serving
fresh parsley to garnish
Snap off asparagus ends, wash and chop asparagus.
In a large pot over medium heat, saute garlic and leeks in the olive oil until soft (2-3 minutes). Add asparagus, oats, milk and dill. Stir to combine. Add enough water to barley cover asparagus. Bring to a boil, reduce heat, cover and simmer until asparagus is soft (approximately 10 minutes). Remove from heat and cool slightly.
Puree soup using a hand blender until desired consistency. Season to taste with salt and white pepper. Dissolve miso in just enough water to make it liquid and add to each serving.
Note: When heated, miso loses its beneficial enzyme properties, therefore it is added after the soup is cooked. For convenience, add to the soup and then bring to work to reheat.
"Our daily practice is our strongest medicine.”