Vegetarian Food Recipes Biography
Source(google.com.pk)
Jolinda has been vegetarian for over 20 years and made the transition to a vegan diet eleven years ago. Jolinda has traveled, shopped, and lived as a vegetarian all across North America, the Caribbean and most of Asia, and knows how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.
She is the author of six books, including The Everything Vegan Cookbook, The Vegan Pregnancy Cookbook, The Big Book of Vegan Recipes, Cookouts, Veggie Style, the definitive guide to backyard grilling for vegetarians and vegans, and The Daily Vegan Planner for new vegans needing a bit of nutritional advice and inspiration.
Experience:
While working for vegetarian advocacy organizations, she has spent thousands of hours promoting benefits of a plant-based diet to audiences across the US and Canada and has volunteered for dozens of animal protection groups, farm animal rescue and domestic animal shelters. She continues to preach the benefits of a plant-based diet (both virtually on the internet, and on her proverbial soapbox) to anyone who will listen.
She has been interviewed by and appeared in American Vegan magazine, Food and Home Magazine, the Daily Nexus, the Santa Barbara News Press, the Jerusalem Post, KEYT news, the Spanish-language La Opinion, and on WZRD radio in Chicago. When not testing recipes in the kitchen, she can be found devouring avocados and inari sushi, volunteering in impoverished communities overseas, or feeding her addictions to soy lattes and Bikram yoga.
Education:
Jolinda has attended numerous conferences and lectures with Dr. Michael Gregor, Dr. Carol Adams, Bruce Friedrich and Howard Lyman amongst other leaders in vegetarian health and advocacy, and studied religion, food and ethics as part of her M.A. She studied holistic nutrition and natural health in Thailand under the guidance of a UK certified nutritionist while managing an alternative health center. After spending much of 2010 exploring the coffees, cultures and cuisines of the Himalayas while living in Kathmandu, Nepal, she currently divides her time between San Francisco and volunteering in Haiti.
By Jolinda Hackett:
There are as many reasons to go vegetarian as there are vegetarians! Whatever your personal reasons, you'll find cooking tips, food and product reviews and recipes for every diet and occasion on this site. I hope to arm you with all the resources, information and inspiration you need to make the transition and stick with it. So pull up a chair and join me in exploring the many ways a vegetarian diet and lifestyle can benefit your health and please your taste buds. I love getting feedback from my readers - so let me know what you think!
Last week turned into blender week. My Vitamix was one of the only kitchen things I refused to pack in a box. For the record, I moved it very carefully in my clutched, loving embrace! Before packing up the kitchen, I made a double batch of this soup so I had some healthy food ready for quick meals. I’ve been relying a bit too much on prepared foods lately. Once we’re moved in and settled I’m going to get back to more home cooked meals. One thing at a time, I suppose!
To energize myself during the endless packing sessions I threw together this chocolate chia pudding. Ok, ok, I made it 4 times in the span of 6 days. I love this stuff. It only requires a few ingredients and it satisfies all those creamy chocolate cravings in a healthy way sweetened only with dates. This pudding reminds me of chocolate cake batter – creamy, chocolaty, with a hint of vanilla. Not only is it tasty, but it’s packed with over 10 grams of fibre and 7 grams of protein per serving, as well as loads of iron, calcium, and omega-3 fatty acids. Now we’re talking!
Chia pudding is great and all, but the hardest part is waiting for it to chill and set, don’t you think?
Thanks to my chocolate impatience, I came up with a method that gets around this pesky waiting time using almond milk ice cubes. I’ve used coffee ice cubes in smoothies in the past (very tasty) and I thought, why not use almond milk ice cubes in this pudding so I can enjoy it instantly? Yes!
Of course, you do have to plan ahead and freeze the ice cubes in advance (hence the name “almost instant”), but if you keep a tray of almond milk ice cubes in the freezer you’ll be set for any chia pudding craving in the future. If you are like me last week, one tray of ice cubes will set you up for a whole week…ha. I’ll be keeping a tray of almond milk ice cubes in the freezer at all times now. Mark my words!
This chocolate chia pudding is decadent-tasting yet healthy at the same time. Packed with protein, fibre, and omega-3 fatty acids this is a pudding you can feel good about! When blended with the almond milk ice cubes it's a treat you can enjoy immediately without waiting for it to chill. The texture is a cross between a smoothie and a pudding. It will thicken up even more if you put it in the fridge for a few hours. I recommend using a high-speed blender for best results since the dates, chia seeds, and ice cubes are challenging to blend super smooth. Adapted from my healthy chocolate chia pudding.
YIELD
1.5-2 CUPS (SERVES 2)FREEZE TIME
8 HOURSPREP TIME
5 MINUTESCOOK TIME
0 MINUTES
Ingredients:
3/4 cup unsweetened almond milk
4 large almond milk ice cubes (see note)
1/4 cup chia seeds
5-6 pitted Medjool dates, to taste
3.5 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract, to taste
pinch fine grain sea salt or pink Himalayan sea salt
Directions:
Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!
To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.
Notes:
You will want around 12 tablespoons of almond milk ice cubes added to the pudding. For my tray, this equaled 4 large cubes.
You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.
If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.
To turn this into a chocolate "frosty" add more ice cubes to make it super icy.
To make this nut-free, use a nut-free non-dairy milk of your choice.
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Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Vegetarian Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
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