learning to cook again is the hardest. I lived in the kitchen with mom and grandma. Now I'm learning all over again. I sit in my kitchen every morning, and listen to a chef A J recipe.
Amazing demo from Rebecca today, loved seeing how she made tamales! And I never tire of hearing her health and weightlifting story, I relate to her so much ❤️❤️❤️
As a Mexican, I really appreciated this food demonstration. I have been searching for a good plant based tamale recipe. I hope you work on a cook book of all your Mexican recipes. I would definitely buy one and many more to gift out to family memebers who need to eat healthier.😋
Agreed. Our church includes a large Hispanic population, and the next time they do a workshop on health I would love to share a healthy recipe. Would even give the cookbook as a prize.
I would love to volunteer as a tester or even help assemble an informal pdf of your recipes (I have a collection of tools) that could be sold and made available to your fans!!!
I grew up in Monterey Park (el barrio del lado), on the hill just above ELAC. ¡ Adelante, hermosa mujer ! Chefa AJ is a master vegan communicator, How fortunate to learn from and be inspired by her personally. Your comparison to an elementary teacher (the ones who taught you ALL the subjects in school) was quite apt. I have noted what a pro you are in other aspects (aside from your great cooking) ie. production values, with your wearing that great headset so the sound was absolutely TERRIFIC ! You should do 2 TH-cam channels of your own in the future, one in English, y tabien un en espańol. Atlantic Bulibard ! 😉 ¡ Éxito ! Estas hacienda: ‘Tikkun Olam’ , barrio chica. 👍🏼😄
The work - hours! and yes, backbreaking - reminds me of making empanadas and sopaipillas with my Chilean mother-in-law. I loved sopaipillas con pebre as my favourite way to have them, but most people eat them sweet with honey, jams etc. It was an all day production and then pouff! they were gone. My mother-in-law always kept some masa so she could make sopaipillas the next morning/day for the kids. It was those memories her grand kids had when she died 6 months ago at 92. They cried buckets because she was a wonderful grandmother! The empanadas were all kinds: baked (beef AND chicken, olives, eggs, etc), fried empanadas de pino (beef, onion, parsley, paprika, pine nuts) and square empanadas de queso/cheese. I used to be sore for 2 days after because I was overweight after I had kids, and I had a husband who did nothing around the house, so I was busy, with kids, house (shopping, cooking, cleaning, mowing) and a full time job. I used to swim and run pre-kids but my life changed utterly through comfort eating in an unhappy marriage. Our stories can be so different but with similar themes. Rebecca's presentation gave me lots of memories to think about. We also used corn ojas (which were rare/hard to find in Sydney, Australia) to fill with pastel de choclo with basil. I think corn puree with basil is one of the most sublime combos you can eat. Happy memories - I must make some! ☺️ Thanks as always AJ 🙏🏻 PS : another catch up - you have been a machine AJ!
Just learned so much, that was awesome. I am just going through a kind of fusion cuisine exercise for my plants-plus Rouxbe course on line that I’m in right now, and now I’m obsessed with some fusion tamale concepts… Great episode! No surprise
Thank you. So inspiring. My friend avoids potatoes because of the high oxalate content. She had kidney stone surgery. She is developing a low oxalate vegan diet.
Green Jackfruit as in immature Jackfruit. Jackfruit become sweet as it matures. So only the young immature jackfruit works for savory dishes. Loved the demo. I miss tamales.
Hi Chef AJ… I have a question with regards to calorie density. So the idea is to have ample food which is naturally less calorie dense than the processed junk most have become addicted to; this part I can grasp. Can you explain to me, is the idea that we stay in a permanent calorie deficit? Or is it the combination of high water, high fibre, natural foods helpful in giving us the ability to eat ample calories (maintenance calorie levels) and also maintain a slender body effortlessly - so long as we are eating ‘behind the red line’… or am I overthinking the whole thing? I’m just concerned that due to many years of being in a calorie deficit, I have damaged my metabolism and need to reverse diet out of this, as I’m finding that I am now starving all the time - and weight loss has plateaued. Would appreciate any advice from anyone… or yourself, Chef AJ. ♥️ Merry Christmas - blessings to all 🎄
Thanks for your question. I am going to forward your question to Doug Lisle who is going to be on the show on January 3rd, so please be on the lookout.
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learning to cook again is the hardest. I lived in the kitchen with mom and grandma. Now I'm learning all over again. I sit in my kitchen every morning, and listen to a chef A J recipe.
I'm the average American white woman, and I love Mexican food! It's definitely the food hardest to give up. Thank you for this.
Amazing demo from Rebecca today, loved seeing how she made tamales! And I never tire of hearing her health and weightlifting story, I relate to her so much ❤️❤️❤️
As a Mexican, I really appreciated this food demonstration. I have been searching for a good plant based tamale recipe. I hope you work on a cook book of all your Mexican recipes. I would definitely buy one and many more to gift out to family memebers who need to eat healthier.😋
Enjoy!
Same here 🤗
Agreed. Our church includes a large Hispanic population, and the next time they do a workshop on health I would love to share a healthy recipe. Would even give the cookbook as a prize.
I would love to volunteer as a tester or even help assemble an informal pdf of your recipes (I have a collection of tools) that could be sold and made available to your fans!!!
I hope she makes a cookbook.
Count me in to be part of test kitchen if you need some guinea pigs for your recipes! We are definitely missing Mexican vegan recipes.
I love that Rebecca doesn’t forget God in her journey!💝
I made Rebecca's Somas Mas using the Ezekiel tortillas and they were fabulous, especially since they got a little crispy. Thanks so much.
Glad you like them!
Yes please Rebecca, please write a book!! So many of us can so relate. Your recipes look amazing! Blessings to you.
Rebecca CRUSHED it with these recipes!! Hearing her story was so inspiring!
I would love more pbwf mexican recipes my husband is from Mexico.
I grew up in Monterey Park (el barrio del lado), on the hill just above ELAC. ¡ Adelante, hermosa mujer ! Chefa AJ is a master vegan communicator, How fortunate to learn from and be inspired by her personally. Your comparison to an elementary teacher (the ones who taught you ALL the subjects in school) was quite apt. I have noted what a pro you are in other aspects (aside from your great cooking) ie. production values, with your wearing that great headset so the sound was absolutely TERRIFIC ! You should do 2 TH-cam channels of your own in the future, one in English, y tabien un en espańol. Atlantic Bulibard ! 😉 ¡ Éxito ! Estas hacienda: ‘Tikkun Olam’ , barrio chica. 👍🏼😄
Would love to have seen the finished products, how long in instant pot etc, and her demo of how to eat the tamales!
I love Mexican food. I will be her tester when she ready to test dishes recipe. Thanks
Ideas for nut subsistution. Sweet potatoes and water blended
So glad you had her. I had just searched "chef aj tamales" last week hoping for an sos free recipe. Can't wait to make these.
Awaiting for this beautiful video
The work - hours! and yes, backbreaking - reminds me of making empanadas and sopaipillas with my Chilean mother-in-law. I loved sopaipillas con pebre as my favourite way to have them, but most people eat them sweet with honey, jams etc. It was an all day production and then pouff! they were gone. My mother-in-law always kept some masa so she could make sopaipillas the next morning/day for the kids. It was those memories her grand kids had when she died 6 months ago at 92. They cried buckets because she was a wonderful grandmother! The empanadas were all kinds: baked (beef AND chicken, olives, eggs, etc), fried empanadas de pino (beef, onion, parsley, paprika, pine nuts) and square empanadas de queso/cheese. I used to be sore for 2 days after because I was overweight after I had kids, and I had a husband who did nothing around the house, so I was busy, with kids, house (shopping, cooking, cleaning, mowing) and a full time job. I used to swim and run pre-kids but my life changed utterly through comfort eating in an unhappy marriage. Our stories can be so different but with similar themes. Rebecca's presentation gave me lots of memories to think about. We also used corn ojas (which were rare/hard to find in Sydney, Australia) to fill with pastel de choclo with basil. I think corn puree with basil is one of the most sublime combos you can eat. Happy memories - I must make some! ☺️
Thanks as always AJ 🙏🏻
PS : another catch up - you have been a machine AJ!
Just learned so much, that was awesome. I am just going through a kind of fusion cuisine exercise for my plants-plus Rouxbe course on line that I’m in right now, and now I’m obsessed with some fusion tamale concepts… Great episode! No surprise
I will watch this later ☺ thanku
I am definitely going to save this one. We love tamales.
Merry Christmas and a Happy Healthy New Year 🙏❤️🙏🌱🌱🌱🌱🌱
Thank you. So inspiring. My friend avoids potatoes because of the high oxalate content. She had kidney stone surgery. She is developing a low oxalate vegan diet.
Remember to give her a 👍
*Great story* .I really appreciated this food demonstration.
Glad you enjoyed it
And yes, please write a book. Very inspiring. AJ where can we find your class?
We are going to have a 30 day Ultimate Reboot class starting January 9th. If you are on our mailing list, you will get all the information in advance.
Love this … thank you. 🥬😘
This is great, once again! Are Rebecca's recipes posted here somewhere? Thank you
check out her TH-cam channel in the show notes
I chop the jackfruit core and seeds in a food processor. It makes it all the same consistency.
Can we see her complete story anywhere? Also, did you ever get the knee surgery or were you able to avoid it altogether?
Green Jackfruit as in immature Jackfruit. Jackfruit become sweet as it matures. So only the young immature jackfruit works for savory dishes. Loved the demo. I miss tamales.
Great video. I signed up to check out your class, AJ. Does Rebecca have a TH-cam channel or website? She looks fantastic!
Yes, her information is in the show notes
@@CHEFAJ Where? I am not seeing it. Thanks
Hi Chef AJ… I have a question with regards to calorie density. So the idea is to have ample food which is naturally less calorie dense than the processed junk most have become addicted to; this part I can grasp. Can you explain to me, is the idea that we stay in a permanent calorie deficit? Or is it the combination of high water, high fibre, natural foods helpful in giving us the ability to eat ample calories (maintenance calorie levels) and also maintain a slender body effortlessly - so long as we are eating ‘behind the red line’… or am I overthinking the whole thing? I’m just concerned that due to many years of being in a calorie deficit, I have damaged my metabolism and need to reverse diet out of this, as I’m finding that I am now starving all the time - and weight loss has plateaued. Would appreciate any advice from anyone… or yourself, Chef AJ. ♥️ Merry Christmas - blessings to all 🎄
Thanks for your question. I am going to forward your question to Doug Lisle who is going to be on the show on January 3rd, so please be on the lookout.
OMG! I can so relate about feeling I have to be perfect😢
Where do you get all your cute tops Chef A.J. ?
www.venus.com/
Hi. Couldn't find a recipe anywhere?
It's right In the show notes. Click on where it says "show more" under the video
Awsome plant based nutrition physiology kinesiology biomechanics anatomy nutrition 25 years studying health coach
Hi A J 💖🙏🏻
Hi! ♥️
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Where are you physically located? Do you have office hours?
No, I don't but thanks for asking
I find it weird when they wear gloves when cooking in videos on TH-cam. No normal home wears gloves to cook for their family.
Perhaps she will be having guests help eat the food