Almost Forgot to Plug Esther's Interview! (Edited version)

I've mentioned Star McDougaller Esther Lebeck Loveridge a number of times here, and also pointed out her fabulous FaceBook community, Esther's Nutritional Journey about her story on how she lost 155 pounds in 3 years while in her 70's.

I don't remember if I mentioned her book, released during this current Covid crisis, called From Donuts to Potatoes: My 366 Day Journey on a Plant Based Diet.

Or the 6 page Beginners Manual to MWLP that she wrote and encourages everyone to share wherever they can.

The other day she was interview by Chef AJ, and during her talk she demonstrated how she makes her morning oats, AJ's Cauliflower Bisque, and the Esselstyn's Easy Bean and Corn Salad, as well as her own version of the Jane Esselstyn 3-2-1 Dressing (She uses lemon or orange juice instead of maple syrup).

Her husband Ben even makes a surprise guest appearance. :)






Edited to add:

RECIPES FROM COOKING DEMO WITH CHEF AJ:

1. OATMEAL: Use your choice of oatmeal: groats, steel cut or rolled oats and make 8 servings, pour into container and cut into 8 squares when cool. Scoop out a serving, add water and reheat in microwave or add almond milk after reheating. Add fruit and cinnamon, if desired.
2. SIMPLE BLACK BEAN SALAD: Put the following ingredients in a large bowl and stir: 2 cans black beans and 1 can water chestnuts - rinsed and drained, 1 can fire roasted diced tomatoes, 16 oz frozen corn (thawed, if necessary), 1/2 diced purple onion, a bunch of cilantro chopped, juice and zest of 1 lime and 3 T balsamic vinegar. (Garlic powder optional). Tip: If you want the crunchiness of the water chestnuts spread throughout the salad, slice them even smaller so you have more chunks.
3. 3:2:1 SALAD DRESSING: 3 parts balsamic vinegar, 2 parts mustard (I like Dijon) and 1 part lemon or orange juice. It's good on salad and squirted on broccoli, and Brussels sprouts. I use 3 fourths cup balsamic vinegar, 2 fourths mustard and 1 fourth lemon or orange juice.
4. CAULIFLOWER BISQUE: Put the following in your Instant Pot: 2 Pounds (large head) of cauliflower, 2 Pounds of sweet potatoes, 1 large yellow onion, 8 cloves garlic, 2 T dried dill, 2 T no salt seasoning (I use Costco) and 6 cups of water or broth. ( I use water - cheaper and handy). Set timer on high for 10 minutes, release pressure and add 4 T Dijon mustard, 4 T nutritional yeast and 3 C Almond Milk. Use emulsifier to blend up the soup (can use a Vitamix but it is a large quantity). Freeze extra. Good in a bowl, over rice, or over potatoes too.