Conquering Challenges with Food and Aging Powerfully | Interview with Nan Simonsen
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- เผยแพร่เมื่อ 20 ต.ค. 2024
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You can get Nan's book here:
www.amazon.com...
Nan is a Health and Lifestyle Coach, a passionate whole food plant-based cook, as well as the author of Aging Powerfully, an Amazon best seller. In her book, Nan tells her story about challenges with food, her recovery, and most notably, 10 key lifestyle modifications that will lead to vital health, balance, joy and the ability to age powerfully into our 80s, 90s and beyond.
Nan struggled with an eating disorder that began at age 15, and plagued her for over 50 years. Although she built three successful businesses, her food addiction plagued her until she finally conquering it, in part with the help of the whole food plant-based diet that she has adhered to for nearly three years.
As an Institute of Integrative Nutrition health and lifestyle couch, Nan has worked for nearly three years at Lifestyle Medical in Riverside and Redlands, CA., with Dr. Wayne Dysinger, a co-founder of the College of Lifestyle Medicine. With a Plant-based Nutrition certification from eCornell University she conducts monthly whole food plant-based cooking classes, and works with individual patients and groups, helping them incorporate the pillars of lifestyle medicine. She also sees clients in her private practice, Aging Powerfully with Nan.
Inspired by the lifestyle medicine model, especially the health benefits of a whole food plant-based diet, as well as her own recovery from food addiction, Nan’s passion is to create a movement of wellness-minded individuals who, at any age, are determined to take health into their own hands and create a life of vibrant health, balance and joy.
Find Nan at:
Nansimonsen.com
Facebook/agingpowerfullywithnan
Power Agers Facebook group: / 506197000075819
Instagram/agingpowfullywithnan
Delicious Mexican Taco Meal-plant based of course!
Oh-So-Good! Vegan Tacos
Serves 4-6
1/2 large onion, chopped
3 cloves minced garlic
1/4 -1/2 cup broth for dry saute
3 cups cauliflower, cut into small florets
2 cups roughly chopped mushrooms; I use cremini or baby Portobello mushrooms
2 cups walnut pieces
4 chipotle chilis in adobo sauce
1 tablespoon chili powder; I like Hatch Chili Powder
1 teaspoon cumin
1/2 teaspoon salt (optional) or 1 teaspoon Benson’s Table Tasty (may omit)
2 tablespoons fresh lime juice
Dry saute the onion in a large nonstick skillet, until translucent, adding a bit of broth to prevent sticking. When light brown, add garlic, another splash of broth to deglaze the pan, then add the filling mixture. Cook until cauliflower is soft, stirring occasionally and adding broth if the mixture begins to get too dry. I like it a bit moist but not wet. This may take 7-10 minutes or so. Add lime juice, taste, and adjust seasonings as necessary. Serve in a bowl.
Filling: In a food processor combine cauliflower, mushrooms walnut pieces, chipotle chilis, cumin, and salt. Pulse until mixture is uniformly chunky, like ground meat but more course.
Delicious Spanish Rice, Instant Pot or cooked conventionally*
Inspired by Nora Taylor, noracooks.com
Serves 6 (may double recipe)
1 small yellow onion, chopped small
3 cloves garlic, minced
2 cups raw brown rice, I like short grain brown rice, but long grain works as well
14 ounce fire roasted diced tomatoes (with green chilies if you can find it)
1/2 teaspoon Hatch Chili Powder, or your favorite chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
3/4 teaspoon salt, or Benson’s Table Tasty (optional)
2 1/4 cups vegetable broth, low sodium, plus a bit extra for dry saute
Set the Instant Pot on the Saute function and when hot add the onion and stir a bit, letting it brown very slightly. When it starts to stick, add a splash of broth and stir as the broth deglazes the pan and cooks away. When dry again and the onion is slightly browned, add garlic and another splash of broth, stir as the broth evaporates and onions brown a bit more. Don’t burn.
While the Saute function is still on add the rice, tomatoes, broth, and seasonings to the pot and stir well. Cancel the Saute function. Seal the Instant Pot and cook on high pressure for 24 minutes. When finished, let the pressure come down naturally for 15-20 minutes or more.
*To prepare conventionally: In a 4 qt saucepan follow directions above, but increase broth to
2 3/4 cup. Bring to a simmer after adding broth, cover, turn to low, and cook 45 minutes or until tender. Fluff with a fork and serve.
For the rest of the recipes demonstrated today and more please visit www.NanSimonsen.com
I love how much of this is Mexican food and Mexican ingredients.
New Mexico Hatch green Chile, the very best!! When my son was stationed in Germany I went broke sending him cases of it! He was cooking for the guys on his crew,he flew Black Hawk
Ohhhh Chef AJ! Wow! You are glowing more than usual! I just love that color on you!
Thank you so much
What a wonderful demonstration :) she's so calm and methodical, and just very nice :) congratulations to her on the book! And thank you as always for sharing
Chef AJ SOO INTERESTING WATCHED FROM BEGINNING TO END...FOOD LOOKS AMAZEING...CHEF AJ...BLESS YOU TRULY ♥️
Thanks so much
Love her and her recipes! Thanks to both of you.
Ahoy, Nan and Chef AJ - chipotle chiles are available simply dry, just like anchor or other dry Mexican chiles. You can just rehydrate, add right into stews dry, etc. Doesn't matter have a tomato/garlic kind of sauce, but that's not really foundational to what a chipotle chile is. And obviously not hard to replace that adobo element if desired.
Wow she is full of energy and information thanks 👏👏👏👏👏👏👏👍👍👍👍👍👍👍
Most welcome 😊
Thank you so much A J , It was a wonderful presentation ❤️
Glad you enjoyed it!
Her voice & manner of speaking remind me of Debra Winger
Wow, AJ, just started watching this and I wanted to tell you how great you look in that peach color! I don't think I have seen you in that color before!
Oh thank you!
What do you use for the taco shells?🙏🙏
I heard they now found out scan pans are found to be toxic per chef Katie May...I don't own one she now recommends salad master..
Great show!!
Chef AJ, could you make you page so we can copy and paste?????
Thank you!!!! 😘
Yes, you look amazing!
Thank you J.C.! It's the food :-)
Oh, cool tip on olives, AJ! Boiled egg slicer also great for strawberries and mushrooms, BTW!
Great tip!
I use sprouted quinoa. The directions do not say to rinse. I guess that’s because it’s been rinsed as part of the sprouting process...?
Thanks for this video
What about diabetes would eating starchy vegetables be okay for us to eat vegetables
Have you seen videos by Robby Barbaro and/orCyrus Khambatta of Mastering Diabetes? Lots of good information .
Would calorie density work for those who are into body building? Or want to put on muscle?
You put muscle on in the gym by lifting weights, not by eating more food--that's how you put on more fat
Check all kinds of guidance from Robert Cheeke, Paul Kerton on the channel Hench Herbivore, and many more. When building, professional body builders know how much more food they need to consume to meet caloric needs. The same array of whole plant foods, just in adjusted quantities, provides all the energy, micronutrients and protein that elite athletes of all varieties need. Check out Robert Cheeke's new book for lots of inspiration, interviews including how athletes eat in a week, and recipes.
So you dont cook jicama, l bought it, boiled it and ended up throwing away, it wasnt good
Yes: absolutely eat it raw. It's fabulous. Next time!
@@hannahrl thanks, l will try it raw next time
Slice jicama thin, use like tortilla chips for dipping! Yum and crunch!!
Nan is such a complimentary humble human being. I truly enjoyed listening to her.
Thank you Roxy for your kind words and for joining us!
70! No way!
Great to hear Mary. Thanks!
When did she go wfpb
In the fall of 2018. Thank goodness that my husband was also ready for a dietary change. We were both heading in the wrong direction in health, and we feel that WFPB nutrition has helped us age backward :-)
RECIPES: nansimonsen.com/recipes/
I wish I could handle watching all of this and appreciate her coming on but my ears could not handle her throwing things in the sink with the noise (Introverts have heightened sensitivity to things like that).
Hi Donna, thank you for your input. Your point is well taken. I have amended my noisy ways, but I will be even more mindful in the future. Point well taken.
Yes we are very sensitive to sounds! I would suggest that you try turning on the cc by touching the top right side of your screen and lowering your volume altogether for the length of said video. This will assist you to know what they're saying because the words come up on the display so you can benefit too without becoming overly stimulated by the things that set you off. I do it all the time. Remember to turn it off at the end for other videos though. I hope this helps! Be Well! 🍃💐🍏