Conquering Challenges with Food and Aging Powerfully | Interview with Nan Simonsen
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MY LATEST BESTSELLING BOOK:
https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S
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You can get Nan's book here:
https://www.amazon.com/dp/1736331000?ref=exp_chefaj_dp_vv_d
Nan is a Health and Lifestyle Coach, a passionate whole food plant-based cook, as well as the author of Aging Powerfully, an Amazon best seller. In her book, Nan tells her story about challenges with food, her recovery, and most notably, 10 key lifestyle modifications that will lead to vital health, balance, joy and the ability to age powerfully into our 80s, 90s and beyond.
Nan struggled with an eating disorder that began at age 15, and plagued her for over 50 years. Although she built three successful businesses, her food addiction plagued her until she finally conquering it, in part with the help of the whole food plant-based diet that she has adhered to for nearly three years.
As an Institute of Integrative Nutrition health and lifestyle couch, Nan has worked for nearly three years at Lifestyle Medical in Riverside and Redlands, CA., with Dr. Wayne Dysinger, a co-founder of the College of Lifestyle Medicine. With a Plant-based Nutrition certification from eCornell University she conducts monthly whole food plant-based cooking classes, and works with individual patients and groups, helping them incorporate the pillars of lifestyle medicine. She also sees clients in her private practice, Aging Powerfully with Nan.
Inspired by the lifestyle medicine model, especially the health benefits of a whole food plant-based diet, as well as her own recovery from food addiction, Nan’s passion is to create a movement of wellness-minded individuals who, at any age, are determined to take health into their own hands and create a life of vibrant health, balance and joy.
Find Nan at:
Nansimonsen.com
Facebook/agingpowerfullywithnan
Power Agers Facebook group: https://www.facebook.com/groups/506197000075819
Instagram/agingpowfullywithnan
Delicious Mexican Taco Meal—plant based of course!
Oh-So-Good! Vegan Tacos
Serves 4-6
1/2 large onion, chopped
3 cloves minced garlic
1/4 -1/2 cup broth for dry saute
3 cups cauliflower, cut into small florets
2 cups roughly chopped mushrooms; I use cremini or baby Portobello mushrooms
2 cups walnut pieces
4 chipotle chilis in adobo sauce
1 tablespoon chili powder; I like Hatch Chili Powder
1 teaspoon cumin
1/2 teaspoon salt (optional) or 1 teaspoon Benson’s Table Tasty (may omit)
2 tablespoons fresh lime juice
Dry saute the onion in a large nonstick skillet, until translucent, adding a bit of broth to prevent sticking. When light brown, add garlic, another splash of broth to deglaze the pan, then add the filling mixture. Cook until cauliflower is soft, stirring occasionally and adding broth if the mixture begins to get too dry. I like it a bit moist but not wet. This may take 7-10 minutes or so. Add lime juice, taste, and adjust seasonings as necessary. Serve in a bowl.
Filling: In a food processor combine cauliflower, mushrooms walnut pieces, chipotle chilis, cumin, and salt. Pulse until mixture is uniformly chunky, like ground meat but more course.
Delicious Spanish Rice, Instant Pot or cooked conventionally*
Inspired by Nora Taylor, noracooks.com
Serves 6 (may double recipe)
1 small yellow onion, chopped small
3 cloves garlic, minced
2 cups raw brown rice, I like short grain brown rice, but long grain works as well
14 ounce fire roasted diced tomatoes (with green chilies if you can find it)
1/2 teaspoon Hatch Chili Powder, or your favorite chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
3/4 teaspoon salt, or Benson’s Table Tasty (optional)
2 1/4 cups vegetable broth, low sodium, plus a bit extra for dry saute
Set the Instant Pot on the Saute function and when hot add the onion and stir a bit, letting it brown very slightly. When it starts to stick, add a splash of broth and stir as the broth deglazes the pan and cooks away. When dry again and the onion is slightly browned, add garlic and another splash of broth, stir as the broth evaporates and onions brown a bit more. Don’t burn.
While the Saute function is still on add the rice, tomatoes, broth, and seasonings to the pot and stir well. Cancel the Saute function. Seal the Instant Pot and cook on high pressure for 24 minutes. When finished, let the pressure come down naturally for 15-20 minutes or more.
*To prepare conventionally: In a 4 qt saucepan follow directions above, but increase broth to
2 3/4 cup. Bring to a simmer after adding broth, cover, turn to low, and cook 45 minutes or until tender. Fluff with a fork and serve.
For the rest of the recipes demonstrated today and more please visit www.NanSimonsen.com