My parents have always promoted eating healthy meals based on what they knew. We still ate plenty of meat, but my parents always made sure there was a vegetable on my plate. A side of vegetables at dinnertime was not nearly enough to help reduce the amount of heart disease, cancer, high blood pressure, and diabetes that ran so deep in my extended family. It really hit home when my mother had succumbed to cancer and my father had been diagnosed with diabetes despite his dedication to being a semi-pro tennis player.
After a cancer scare of my own, I decided the best chance of staying cancer free was to change my diet. My husband and I were already practicing a vegetarian lifestyle that included eggs and dairy. Cheese was our weakness, but after giving birth to our daughter, we decided to adopt a vegan diet. We knew it would be best for our family and we’ve never looked back.
I have been eating a vegan diet just over 10yrs. In the beginning it was challenging, especially when touring or traveling. Now, it comes to me second nature when choosing the right foods to consume for my wellbeing. It has helped me to become more mindful and conscious of the way I eat, live, and connect with all living things.
Vegan Coconut Curried Lentils
1 cup red lentils (sorted, rinsed, and drained)
½ large yellow onion, chopped
1 tbsp oil, (refined coconut oil suggested)
1 1/2 cups of water
½ vegan vegetable bouillon cube
1 cup canned coconut milk
1 tbsp curry powder
2 tsp garlic powder
Salt and pepper, to taste
- In a large skillet, over medium heat, sauté onions in oil until translucent and soft.
- Next, add curry and garlic powder. Stir to keep spices from burning.
- After a minute, add water and vegetable bouillon cube. When cube has dissolved, add the coconut milk and stir.
- Reduce to low heat, add red lentils and stir.
- Cover with tilted lid and simmer gently for about 15 minutes (or until desired tenderness is reached). Salt and pepper to taste.
You can serve with brown rice or jasmine rice. Both are delicious!
Vegan Apple Brownies
½ cup non-hydrogenated, nondairy butter (Earth Balance brand is great!)
¼ tsp sea salt
1 tbsp whole flaxseeds and 1/3 cup of water (equivalent of 1 egg)
½ cup white sugar
½ cup coconut sugar
3 medium apples, diced
1 cup unbleached flour
½ tsp baking soda
½ tsp baking nonaluminum powder
½ tsp cinnamon
- Preheat oven to 350 degrees.
- In medium bowl, cream together nondairy butter, salt.
- In a food processor or blender, whip flaxseeds and water together until it reaches a thick and creamy consistency, about 2 minutes.
- Combine egg substitute with butter mix and add the sugars and beat well.
- Stir in apples and the rest of the dry ingredients. Blend well.
- Pour into a greased and floured, 8-inch squared pan.
- Bake for 40 minutes.
- Let cool and cut into squares.
Enjoy with vegan vanilla ice cream or by itself!
ANGELA JOHNSON one of music best kept secrets about to be revealed to the world.
PURPOSE MUSIC GROUP and NIA/Eone DISTRIBUTION is proud to introduce you to ANGELA JOHNSON
In many ways ANGELA JOHNSON is the VALERIE SIMPSON/PATRICE RUSHEN/ CAROLE KING of our generation , being a quintuple threat singer/songwriter/arranger/multi- instrumentalist and producer.
In recent years she has collaborated with and produced GRAMMY AWARD WINNER GORDON CHAMBERS , 10X GRAMMY WINNER CLAUDE MCKINGHT of TAKE 6 and GRAMMY NOMINATED artists like ERIC ROBERSON and MAYSA LEAK.
She has also produced and co-written for some of the most popular and talented independent artists including RAHSAAN PATTERSON , FRANK MCCOMB and CONYA DOSS. Angela has also produced a #1 international hit “Angel” in Japan for Japanese superstar DOUBLE.