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My health journey began nearly 17 years ago. After a personal health scare I discovered the power of nutrition, lost 80 pounds, and continued eating my way to better health. Following many years of independent health study and research I decided to go back to school to become a dietitian, but after 2 years I became frustrated with the way that nutrition was taught and practiced, so I decided to take a different route to further deepen my understanding of nutrition and health, which ultimately led me to become a certified Nutritarian Cook and Coach.

About 1 year and a half ago I started Healthy Vegan Eating as a platform to share health information and vegan recipes that empower others on their journeys toward improving their health. All of my recipes are organic, minimally processed and completely free of oil, wheat, refinedsugar, and rice.

Stay tuned for my Healthy Vegan Meal Plan and Fitness App launching this winter. The app includes over 300 printable healthy vegan recipes with accompanying videos showing how to make them, it generates meal plans, and printable grocery lists. The app will also include fitness videos where I discuss and demonstrate different exercises that I use to stay healthy and fit, plus other informative videos, and so much more.

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JamaicanStyle Sweet Potato and Chickpea Curry

INGREDIENTS

6 medium sweet potatoes diced large into 2inch cubes.

2 ½ cups chickpeas (approx. 2 cans)

2 ½ tablespoons of your favorite curry powder

3 cloves garlic minced

1 small yellow onion diced

1 jalapeño/scotch bonnet or other pepper of choice finely chopped

1 tsp ground allspice

1 tsp dried thyme

1/2 tsp turmeric powder

2 1/2 tsp salt or TO YOUR TASTE

24 cups water or broth (oilfree, low sodium)

Optional 1/4 1/2 cup cashew cream (1/4 cup raw cashews (soaked) + 1/2 cup water)

INSTRUCTIONS

Add ¼ cup of water or broth to the pan and heat on mediumhigh. Add onions and saute for 23 minutes.

Add minced garlic and jalapeno. Saute for an additional 23 minutes. Add water as necessary.

Add dry spices. Saute momentarily.

Add sweet potatoes. Mix to coat potatoes in spices. Add 2 cups of water or broth. Cover and simmer for 1520 minutes or until potatoes are soft and breaking slightly (do not overcook). Add chickpeas and simmer for 23 minutes.

You can add more water in small amounts if necessary. As the potatoes break down slightly the sauce will thicken.

Sweet potatoes cook quicker than white potatoes, so take care not to overcook them. You want them to be wellcooked, but still have substance. This curry should be thick and saucy.

Allow to sit and thicken slightly before eating. If using cashew cream adding more water/broth may be necessary.

Oatmeal Raisin Cookies

INGREDIENTS

1 1/4 cups or 1 can of chickpeas

3/4 cup water

1 cup nut or seed butter ( I used cashew butter) OR nutfree use seed butter of choice

¾ cup oats

1 tsp vanilla extract

½ tsp cinnamon

½ tsp baking soda

½ tsp baking powder

10 soft pitted Medjool dates

Pinch of salt

¾ cup raisins

INSTRUCTIONS

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.

Add the chickpeas, vanilla, water, dates and salt to a food processor and process until smooth.

Add nut or seed butter and continue to blend.

Once ingredients are well combined and smooth, add baking soda and powder and blend briefly, just till combined.

Add oats and pulse to combine.

Stir in raisins. You can do this in the food processor or by hand. Scoop out the batter about 23 tablespoons at a time.

Bake at 350 F for 1215 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing.