Food As Medicine + Avocado Boats Recipe | Chef AJ LIVE! with Jacqueline Jones of SolFood Collective
2325 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
-----------------------------------------------------------
Jacquelyn, founder of SolFood Collective, is a Certified Holistic Health + Wellness Coach/Vegan Chef helping people transition to a plant-based lifestyle and educating people on the benefits of using food as medicine and vegan living. She was featured on The Great Food Truck Race on Food Network, season 10.
Jacquelyn moved back to the Midwest just over a year ago, after living in Chicago, Paris, and California over a span of 20 years. When the pandemic hit, she started online cooking classes, with most of her students joining from the Michigan/Ohio area. She made the decision to move home and open a location where she could serve healthy, plant-based meals, and become a guest speaker to educate people about the power of using food as medicine. "I feel my services are needed in this area where there are only a few places that offer vegan options. However, I am very happy to see more like-minded businesses opening in the area! In L.A., being vegan is easy, but here, it's more of a challenge. I am here to provide healthy plant-based options and help people who are seeking to use food as medicine." Jacquelyn opened a vegan kitchen, located in Perrysburg, OH., where she offers her Meal Prep Services as well as Health Coaching Services. "With my Meal Prep Service, you can order as much or as little as you want. My goal is to help you eat better and incorporate more plant-based meals into your diet. The menu rotates weekly, is vegan and organic. Place your order by Friday, for pick up on Tuesday at 5pm." Jacquelyn also hosts Wellness Retreats that incorporate movement (usually yoga), meditation, and a three course, plant-based meal paired with food education.
Jacquelyn started her journey in health and wellness after she was diagnosed with a crippling autoimmune disease called Ankylosing Spondylitis, (a.k.a the bamboo spine) in 2015 and used food as medicine in conjunction with yoga and meditation to reverse her symptoms. "Before changing my way of eating, my disease progressed, leaving me unable to walk and in need of constant care. After getting my diagnosis and being treated with medications that didn't work, I was told chemotherapy was my future. I decided to take matters into my own hands and adopt a vegan lifestyle. Within 6 months I lowered my inflammation, was able to walk without assistance, got off all medications, started sleeping 8+ hours nightly, repaired my gut health, lost 40 pounds due to a hormone imbalance, and was pain free for the first time in over 20 years."
She believes what we feed our body is equally as important as what we feed our mind. "When you understand that the mind and body are connected, you can create an environment for the body to live in balance. Just as food is medicine and can prevent and cure disease, meditation can change the structure of your brain and microbiome."
Living the vibrant life she’s always envisioned, she now takes her experience, knowledge, and love of food to help others overcome their struggles with health and get on the road to recovery, educates those curious about sustainable vegan living, and provides organic, plant-based meals to the Michigan/Ohio area.
To learn more visithttps://www.solfoodcollective.com/
Jacquelyn Jones
Certified Health and Wellness Practitioner/Chef
https://www.facebook.com/solfoodcollective
https://www.instagram.com/solfoodcollective/
SolFood Collective Kitchen
119 West 2nd St.
Located in Back of House
Perrysburg,OH 43351
440.847.9860
http://solfoodcollective.com
Anti-Inflammatory Avocado Boats
20 minutes
Chickpeas
Red Onion (diced)
Turmeric
Fresh Dill (chopped)
Garlic Powder
Sea Salt & Black Pepper Coriander
Dijon Mustard
Tahini
Avocado (halved, pitted) Lemon (juiced)
Add the chickpeas to a medium mixing bowl and mash using a fork. Add all other ingredients, but only 1/2 of the lemon juice. Mix until all ingredients are combined. *Use a food processor- add all ingredients and pulse until roughly chopped. You don't want to make a paste, just a rough chop.
Spoon chickpea salad mixture on top of the avocados, drizzle with remaining lemon juice, serve.
Use Vegan mayo in place of tahini for more of an "egg salad". Start with only 1 to 2 tbsp of mayo, then add more if desired.