Chef AJ, one of the WFPB chef's, educators and YouTube hosts that we follow the most is releasing a new cookbook on August 27th. It's all WFPB and SOS-free dessert recipes (over 150). And if anyone has mastered the art of WFPB desserts, it's Chef AJ.
Join us the hear more.
If you're interested in a fabulous WFPB dessert cookbook, Chef AJ has put together an amazing offer for you if you'd like to pre-order.
The pre-order bonus includes:
1. Step-by-Step Recipe Videos: Join Chef AJ in her kitchen as she guides you through more than 150 recipes from the book.
2. "Make it Raw" Cooking Courses: Access video courses with Chef AJ and Lissa Maris of Raw Food Romance, featuring cooked and raw versions of your favorite recipes.
3. Sweet Indulgence Masterclass: A six-week program with detailed dessert demos and interactive live kitchen labs.
4. Audiobook of "Unprocessed": Take Chef AJ's inspiring wellness journey with you wherever you go.
The bonus package is valued at over $1000.
To receive your bonus, pre-order here, and then scroll down to the "Claim Your Bonuses" section and click the "Redeem Your Bonuses" button. It's that simple.
We thought we'd share with you a couple of quick and simple recipe videos from her YouTube channel to give you a flavour of the kind of thing she does. And her new cookbook takes it way beyond these.
Our recipe for this week is a delicious Thai Noodle Salad. Just the right amount of heat, sweet and crunch.
To your Amazing Health,
Connie and Bill
Thai Noodle Salad (Serves 4)
- Small purple cabbage, grated
- 3 carrots, grated
- 1 Kohlrabi, peeled and cubed
- ½ large red onion, large dice
- red pepper, cut in large dice
- 1 jalapeño, diced
- 2 cups sugar snap peas, cut in half
- ½ large English cucumber, cubed
- 1 cup cilantro leaves, torn from stems
- 8 ounce package Pad Thai Brown Rice Noodles
- 4-6 litres of filtered water
- Thai Peanut Sauce (recipe below)
Add all vegetable ingredients to a large salad bowl and mix.
To 4-6 litres of boiling water, add Pad Thai Brown Rice Noodles. Cook for 7 to 9 minutes until soft. Drain and add to the salad bowl.
While the water is boiling and noodles cooking, make the peanut sauce.
Pour the sauce over the salad and mix well.
Thai Peanut Sauce (adapted from Mary McDougall)
- ¾ cup rice vinegar
- 2 tablespoons low sodium tamari
- 2 tablespoons coconut aminos
- 2 tablespoons chili paste
- ¾ cup peanut butter
- ¼ cup warm water
- ½ cup cilantro leaves (optional)
Place all ingredients in a high-speed blender and blend until smooth, 30-60 seconds.