Choose Positive Living with Sara Troy and her guest Graham Connolly, on air from February 11th
Discover mindset shifts and practical strategies to reap the benefit of a plant-based lifestyle without the heavy sacrifice. Graham Connolly shares his journey and approaches to making plant-based cooking and lifestyle sustainable and easy. From keeping daily meals simple, satisfying, and exciting to creating potluck favourites that impress, learn how to lead a plant-based diet without the overwhelm, restrictions, and isolation. Whether you lead a plant-based lifestyle yourself and want to explore more in the kitchen or if you simply want to accommodate friends and family with food they will love, join us as we explore simple mindset shifts and strategies to making plant-based easier.
Graham is a business consultant with a passion for doing things in sustainable ways while also pushing the limits of potential. This passion tends to permeate most aspects of his life, including leading a plant-based lifestyle. Graham has loved cooking from a young age, from cooking at home, and working in restaurants, but has always maintained a focus on simplicity. “From leaving the typical Western diet, I knew that to really make this sustainable and work for me, it couldn’t come with a heavy sacrifice. And that’s the lens through which I made it work and wonderful.” “Now, I just love helping people live the lives they want without the heavy burden of sacrifice.”
All of our shows/interviews are done by donation, if you enjoyed this show please support us here with either a one-time donation or subscribe and support, thank you. and please support Our Forgotten Senior’s anthology and help to bring this book into awareness.
Positive Vibrations Roundtable with Sara Troy and her GuestsDanielle Bussone and Kate Strong aired from November 10th
Vegan foods are they a fad or a life style? is it all about eating rice cakes or delights we did not even know exists? Today we will share some Vegan delights and how choosing a vegan diet can help you live longer and introduce you to some Yummy delights.
In “Time for Change: Whole Foods For Whole Health!,” Danielle Bussone shows us that becoming vegan is an exciting expedition into a new world of flavours and cultural culinary experiences. Whether you wish to fully embrace a WFPB lifestyle or would just like to add healthy foods to your current diet, Bussone arms the reader with mouthwatering, healthy recipes that will make the inclusion of whole foods easy, delicious and restorative.
Take a listen to her other show for more vegan recipes.
Kate Strong says “Where to begin”? It would be easy to start with something positive, such as “you never lose, you only learn” or “your greatest challenges hide your greatest lessons”, but this wouldn’t be just. I doubt that anybody during their ‘greatest challenge’ ever boasts a huge smile and says “I’m so happy to be in the midst of some brilliant future lesson”.
Kate is a Welsh-born international traveller. She has spread her wings far and wide not only geographically but in every aspect of her life. Having embraced a vegan life style her performance in her sport and life had far out exceeded her expectations.
Stuffed acorn squash is fantastic any time but it is especially welcome during the Thanksgiving and Christmas holidays when turkey takes centre stage in many American homes. This dish is cooked mainly on top of the stove and for only the last 15 minutes in the oven. It not only cooks more quickly than baking or roasting alone, but I believe you end up with a more flavourful result.
Time: 50 minutes
Yield: 2 halves, stuffed
Serves 2 as a main course, 4 as a side dish
Ingredients:
2 oranges, juiced with pulp
3 tablespoons maple syrup, divided
1 cup water
1 large organic acorn squash
1 large red delicious apple*, seeded and chopped into 1/4-inch cubes, (about 2 cups)
1/4 cup chopped walnuts
1/4 cup raisins, preferably golden organic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Method: 35 to 50 minutes
Preheat oven to 375ºF
Prep time: 10 minutes
Stovetop: 15 to 25 minutes, depending on the size of your squash
Oven time: 10 to 15 minutes
Cut acorn squash in half, from stem to pointed tip. With a spoon, scrape out all the seeds and seed pulp until there is a clean hollow where the seeds were.
In a large covered skillet or saucepan, mix the water, orange juice, and 1 tablespoon maple syrup. Stir to combine.
Arrange squash in pan, cut side down. Arrange the raisins in the pan around the squash. Cover and bring to a boil. Allow to boil on high until tender. (If the water boils away too quickly add a little more, 1/4 cup at a time.) This will take 15 to 25 minutes, depending on the size of your squash. When it is tender and can easily be pierced with a fork or bamboo skewer, remove the lid and allow most of the liquid to boil away. Do not allow the thick liquid or the raisins on the bottom of the pan to burn.
While the squash is steaming, chop apples and toss with cinnamon, nutmeg, walnuts, and 2 tablespoons maple syrup. Set aside. Once the squash is tender, transfer to a casserole dish or other baking dish with sides. Turn the squash cut side up. Scoop the remaining liquid and the raisins out of the pan and add to the apple mixture. Fill the cavities in the acorn squash with this mixture.
Roast, uncovered, in a preheated oven for 10 to 15 minutes. The apples should develop a caramel glaze and should still be firm. Do not allow to burn. Serve hot.
*Though Red Delicious isn’t typically a cooking apple, I like it in this recipe because it is sweeter than most apples and one of the most nutritious. Also because you are only wilting the apple rather than fully cooking it, it will continue to hold its shape and still have a little bit of a crunch.
Spicy Cranberry Chutney
This dish is sweet and sour and spicy all at the same time. Prepared with whole ingredients and sweetened entirely with fruit you can eat as much as you want of this guilt-free, healthy condiment. Red delicious apples are best with this dish because they are the most sweet, and actually one of the most healthy apples on the market. They will melt into the sauce, which is fine since it is not important that the apple maintain its shape. The ginger and cayenne give this sauce its signature peppery tang. Enjoy it as a side dish, a condiment or even as a sandwich spread.
Yield: about 4 cups
Time: 45 minutes
Ingredients:
12 ounces fresh or frozen whole cranberries
3 large red delicious apples, diced
1 large red delicious apple, puréed
8 large medjool dates, puréed
1 large orange, juiced (with pulp)
2 tablespoons orange zest
? cup raisins
3 tablespoons fresh ginger, finely minced
3 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground Jamaican allspice
? teaspoon cayenne pepper, optional
Purée one apple with the dates and orange juice, adding a little water if needed.
Combine all of the ingredients into a saucepan and simmer 25 minutes at medium temperature uncovered.
Serve hot or cold.
Can be used as a condiment, side dish or sandwich spread.
Danielle and Wise Health have created a special Holiday Vegan Feast menu for you to try out this holiday season. To make it easier for you to remember, we have created a downloadable book format with everything you need to make this a healthier happier holiday season for you, your loved ones and your friends. Plus every item on the menu will be discussed in greater detail in part 2 of this mini-series. Please feel free to distribute copies of this special mini-book to everyone you know.
All of our shows/interviews are done by donation, if you enjoyed this show please support us here with either a one-time donation or subscribe and support, thank you. and please support Our Forgotten Children’s anthology and help to bring this book into production.
Choose Positive Living with Sara Troy with her guest Danielle Bussone aired Sept 29th-Oct 5th
Danielle Bussone says becoming a vegan was a life-saver for me. A surgeon inadvertently severed a crucial part of my anatomy, creating for me six years of pain and suffering, numerous surgeries and hospitalizations, multiple life-threatening complications, and a few near-death experiences. Discovering plant-based nutrition turned my health around and allowed me to not only survive, but to thrive.
Danielle Bussone’s journey through medical errors and complications devastated her health and nearly claimed her life. In severe chronic pain and disillusioned by the medical industry, Danielle turned to foods to recover her health.
In “Time for Change: Whole Foods For Whole Health!,” Danielle Bussone shows us that becoming vegan is an exciting expedition into a new world of flavors and cultural culinary experiences. Whether you wish to fully embrace a WFPB lifestyle or would just like to add healthy foods to your current diet, Bussone arms the reader with mouthwatering, healthy recipes that will make the inclusion of whole foods easy, delicious and restorative.
In TIME FOR CHANGE – Whole Foods
For Whole Health!, I share my story of injury and recovery and show how creating a healthier, more energetic body can be as close as your dining table.
TUNE IN HERE TO HEAR THE SHOW NOW
We are on 12 audio and 2 video platforms as seen here.
TIME FOR CHANGE is comprehensive primer on to how to deal with the minor inconveniences of this life-style choice, how to deal with social situations, what new foods you’ll encounter, how to stock your kitchen, tips on preparing and cooking vegetables and, finally, delicious recipes to get you started. You’ll be amazed at how quickly your health will improve by making some small changes to the way you currently eat. I’ve lost 65 pounds, I no longer have acid reflux, and I no longer need blood pressure medication (or any medication at all). I am well and healthy, and the foods I prepare are delicious and satisfying. Please join me in making the next years of our lives the most productive, energetic and radiantly healthy years ever!
WHAT PEOPLE ARE SAYING ABOUT
“TIME FOR CHANGE”
“Time For Change” is a comprehensive, engaging and passionate book by an intrepid woman who fought through years of catastrophic medical events. By continuous reading, research, and diligently listening to her body, Bussone has found her way back to good health by means of a plant-based diet. Here she shares her story, her research findings, her contagious enthusiasm, her wonderful cooking methods and vegan recipes. This book is also a fervent cry against pesticides, genetically modified and highly processed foods. — Patricia Kandle, MD
So inspired athlete Kate Strong has embraced the Vegan diet and it has improved her performance completely.
Horrific. Heroic. A must read for anyone who has to deal with doctors and hospitals. — Bill Kaiser, Author of “Bloodroot” and “Hellebore: A Novel of Reconstruction.”
This book shouts, “Wellness happens!” An intelligent and enjoyable read for both laypersons and medical professionals. “Time For Change” offers a vegan lifestyle that creates and sustains vitality. Ms Bussone has done her research. Everyone should read this book! — Teresa Wood, DDS
Danielle’s story of adopting a vegan diet to recover her health is an inspiration. “Time For Change” offers a strong foundation to the benefits of a plant-based diet and is filled with delicious recipes to whet your appetite. This book is a must-have for every pantry and bookshelf! – Vegan Athlete, Kate Strong — 2014 World Champion Women’s LongDistance Triathlon
A Practical Guide to Health and Wellness”
Danielle Bussone is a free-lance writer, certified wellness coach and avid cook. After discovering the healing powers of food, she became fascinated with creating dishes that were not only health-promoting but bursting with flavour. Danielle is a graduate of Cornell University’s certification program in plant-based nutrition, in conjunction with the T. Colin Campbell Foundation.
She and her husband Rich are co-founders of Veggin’ Out And About!, a food and travel blog for plant-based diners. Danielle serves as a restaurant reviewer and writer for Veggin’ Out And About!, as well as editor for contributors from across the globe.
Danielle is currently working on several cookbooks of plant-based cuisines from the US and around the world. She and Rich divide their time between SW Virginia and East Tennessee, where they live with two dogs and two cats, collectively known as their “Beloved Monsters.” In her spare time she writes fiction and is currently working on a novel based in New Orleans.
You can follow Danielle’s blog and/or contact her with your questions and comments at
For all of Danielle’s shows on Self Discovery check out HERE
Try the recipe and see how delicious it is .
Coconut Curry With Indian Spices
This dish smells as good as it tastes. The aromas will drive your family and dinner guests wild while they are awaiting this treat. Again, don’t be intimidated by the number of ingredients needed. You’ll use these spices over and over. Measuring them out in advance into small bowls will prevent mistakes. It is easy to forget a spice if it isn’t handy. If you prepare the rice in advance, it will save you some time when you are scrambling to get food on the table. It is also very good served with French whole wheat couscous, which only takes 10 minutes to prepare. It is also excellent served over linguini.
Note that the cinnamon stick, bay leaf, and cardamom pods are for flavor and should not be eaten. Pick the cinnamon and bay leaf out before serving; the cardamom pods will be harder to find so just warn your guests that they are not to be eaten. They won’t hurt them, but the seeds are very fibrous and have a woody texture. Plus, biting into them may give your guests a jolt of cardamom flavor that could be overpowering.
Coconut Curry With Indian Spices
Time: 35 to 40 minutes Yield: 7 cups, plus rice
Ingredients:
Prepare in advance:
1 1/2 cups whole wheat French Couscous
2 1/4 cups mirepoix vegetable stock or filtered water
2 1/2 cups cooked chickpeas, or one can organic chickpeas (garbanzo beans) drained
Spice Blend:
1/2 teaspoon ground turmeric
1 tablespoon garam masala
1/2 teaspoon ground hot chili powder (You can substitute cayenne.)
1/8 teaspoon ground black pepper
1/2 teaspoon salt (optional)
Main Ingredients:
2 cups diced onion (1 large onion)
2 bay leaves
6 cardamom pods
1 (3-inch) cinnamon stick
2 tablespoons minced garlic
2 tablespoons minced ginger
1 can organic coconut milk
6 ounces baby spinach, washed and spun dry
1 pint cherry tomatoes, cut in half (1 3/4 cups or about 40)
1 tablespoon lemon juice
Preparation: about 20 minutes
Prepare vegetables.
Transfer drained, cooked chickpeas to a bowl. Set aside.
Set aside cinnamon stick and cardamon pods. Measure remaining spices into a small bowl. Set aside.
Method: 15 to 20 minutes
In a dry skillet, sauté onion with bay leaves, cardamom pods, and cinnamon until soft and translucent, stirring frequently (about 10 minutes).
Stir in ginger and garlic. Sauté 2 minutes, adding a little water a tablespoon or two at a time if necessary to prevent scorching.
Add turmeric, garam masala, ground chili powder, and black pepper. Stir until spices are fully incorporated with the onion mixture.
Stir in coconut milk, tomatoes, and chickpeas. Cook for 5 minutes or so on medium heat until sauce is bubbling and tomatoes have wilted. Adjust spices to taste.
Just prior to serving, remove saucepan from heat and fold spinach** into mixture until wilted.
Stir in lemon juice and serve immediately over rice, couscous, pasta or grain of choice.
*You can cook chickpeas on your stovetop if you don’t have a pressure cooker, though it will take longer. Or you can substitute canned chickpeas, drained and rinsed.
**Don’t over-cook the spinach. It should be added no more than 5 minutes before serving. Spinach becomes a little slimy if allowed to cook for too long. Heat it only until it is wilted.
Note:
In cooking demonstrations, I often substitute couscous for rice, simply because of time limitations. Actually, couscous is very delicious with this dish. Coconut Curry With Indian Spices can also be served over linguini or angel hair pasta. Please refer to my book,Time For Change: Whole Foods For Whole Health!, for instructions on cooking beans, making vegetable stock and much more.
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