Hi guys, Welcome to the Advanced Video Search Engine, and you are watching A Low-Fat, Whole Food, Plant-Based Diet for Multiple Sclerosis | Interview with Rebecca Stonor. That video is uploaded by CHEF AJ at 2021-04-03T18:30:37-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [Xiy1vwvyDq0]
| Name | A Low-Fat, Whole Food, Plant-Based Diet for Multiple Sclerosis | Interview with Rebecca Stonor |
| Video Uploader | Video From CHEF AJ |
| Upload Date | This Video Uploaded At 04-04-2021 01:30:37 |
| Video Discription | 5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes To watch Rebecca make Vegan Tiramisu: https://www.youtube.com/watch?v=_wxZrVu8fM8 Rebecca Stonor is a Cooking Instructor, Wellbeing Officer, Plant Scientist and Plant-Based Nutrition Wellness Advocate. She has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University. She is using plant-based eating to recover from multiple sclerosis and is now living symptom and relapse free. A passion for helping others has led her to sharing her story via wellness workshops, plant-based cooking classes and public speaking engagements. Writing for SheSapiens as their plant-based nutrition expert, Rebecca shares her knowledge of the benefits of eating whole plant foods on a global platform. Featured as a guest blogger with Vegan Easy and Doctors for Nutrition, her recipes are a valuable resource for those making the change to a plant-based lifestyle. Rebecca is passionate about showing others through social media, private culinary instruction and personal cooking services that nourishing food truly is medicine. Website: https://www.justeatplants.com.au/ Facebook: https://www.facebook.com/justeatplants Instagram: https://www.instagram.com/just_eat_plants/ Chocolate mousse tart with berries (SOS free) INGREDIENTS Crust 1 cup raw almonds 1 cup walnuts 10 medjool dates, pitted Garnishes Figs, sliced into segments Fresh berries Mint leaves Chocolate mousse filling 1/3 cup chia seeds 1/4 cup cocoa powder 2 1/4 cups plant milk of choice 6 soft medjool dates, pitted 1 tablespoon maple syrup 1 ripe avocado Equipment Food processor High speed blender Round pie tin Measuring cups, spoons METHOD Crust Process the almonds, walnuts and dates in a food processor until it resembles a fine crumb and sticks together when pressed. Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick. Chocolate mousse To make the chocolate mousse, into a high speed blender place the chia seeds, cocoa powder, plant milk, dates, maple syrup and avocado. Blend until very smooth. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into the tart crust. Refrigerate for 2 to 3 hours, to set. To assemble: When the mousse has cooled, arrange fresh berries on top. Place in the fridge to chill until serving. Xiy1vwvyDq0 |
| Category | Entertainment |
| Tags | chef aj | chef aj recipe | plant based | plant based diet | diet | vegan | healthy | weight loss | food addiction | podcast | author | rebecca stonor | multiple sclerosis | whole food | plant based sclerosis | diet for sclerosis |
