NetworkedBlogs

Wednesday, February 21, 2018

NATIONAL COOK A SWEET POTATO DAY



Happy National Cook a Sweet Potato Day!


celebrated across the United States each year on February 22nd.  

The sweet potato is the spud-tastic potato that is eaten and loved by millions of people across the nation. Central America or South America is thought to be the center of origin and domestication of sweet potatoes.  It is known that in Central America, sweet potatoes were domesticated at least 5000 years ago.  Peruvian sweet potato remnants dating as far back as 8,000 BC have been found in South America.

The sweet potato is an excellent source of vitamin A, which supports good vision, the immune system and bone growth.  Sweet potatoes are a good source of vitamin B-6, magnesium and vitamin C.  It’s also great for the complexion. High in fiber and low in fat and calories, this root vegetable is a healthful alternative to snack foods when prepared without added butter, sugar or salt.

Unlike other potatoes, sweet potatoes like long, hot growing seasons. This might explain why it is the state vegetable of North Carolina.  

Celebrate today with Dr. Velonda (if you are in Atlanta, Ga):
Thursday, February 22nd 6pm - 8pm
Book signing & recipe sampling
Phoenix & Dragon Bookstore
5531 Roswell Rd NE


https://www.facebook.com/events/253758721830894/


Follow Dr. Velonda on social media: Twitter: @drvelonda & @sweetpotatodelights  Instagram: sweetpotatodelights

Sunday, January 28, 2018

New Year, New You - Month #2

Get Ready, February is coming........ Image result for january out february in

February is full of health celebrations. Here are my top 3:



February American Heart Month
Every year, 1 in 4 deaths are caused by heart disease. The good news is that heart disease can often be prevented by making healthy choices. (https://millionhearts.hhs.gov) 



February is National Children's Dental Health Month: The 2018 month long celebration is brought to you by the American Dental Association and Crest + Oral B; helping parents provide children with a healthy smile!  
 
February is National Sweet Potato Month –  celebrating the most nutritious vegetable in the world! The top 2 health benefits of sweet potatoes are antioxidants and blood sugar regulation. Stay tunes for a month full of sweet potato nutrition nuggets. In the meantime, use the recipe below to add sweet potato pancakes to your menu.
Sweet potato pancakes

2 cups rolled oat (or oat flour)
1 cup almond milk
1 cup sweet potato purée
2 tablespoons maple syrup
1 teaspoon baking powder
1 teaspoon apple cider vinegar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon celtic salt
1/4 teaspoon baking soda

  • Process/grind oats in a grinder, food process or high speed blender
  • Add oats and all other ingredients to the food processor or high-speed blender. Process/blend until smooth. Set aside while you preheat a skillet over medium heat.
  • Pour batter into skillet, ½ - 1/3 cup at a time, fill with as many pancakes as fit comfortably fit.
  • Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble.
  • Top the pancakes with maple syrup and berries to taste.
Mark your calendar for February 22nd celebration of National Cook a Sweet Potato Day.
Sweet Potato Delights  (www.sweetpotatodelights.com) will be celebrating at the Phoenix & Dragon Bookstore located at 5531 Roswell Road NE  in Sandy Springs, Ga (www.phoenixanddragon.com) 

Yours in health, Dr. Velonda - TWITTER @drvelonda INSTAGRAM sweetpotatodelights

Tuesday, January 9, 2018

Welcome to 2018




Each January, roughly one in three Americans resolve to improve their health in some way. A much smaller percentage of people actually make good on those resolutions. Studies have found that about 75% of people stick to their goals for at least a week, however less than half (46%) are still on target six months later.

Someone once said that New Year’s resolutions are a bit like babies; they’re fun to make but extremely difficult to maintain. Here’s to your health!

2018 Hot Health Topic!!!!
According to the WELL + GOOD blog the #1 nutrition trend for 2018 is Moringa. “Buzz about turmeric’s anti-inflammatory powers dominated 2017, but 2018 is all about Moringa. North American healthy food companies have discovered this super-green from south of the equator, and it’s being touted as an even more powerful inflammation fighter” (SOURCE: https://www.wellandgood.com/fitness-wellness-trends/)


January Hot Health Happenings!!!

Kickoff Your Best Year Yet with Joel Fuhrman, MD on Jan 10th, 2018
Wed, January 10, 2018 from 6:30 PM – 8:30 PM
Groves High School Main Auditorium
20500 West 13 Mile Road - Beverly Hills, MI 48025

Total Detox Challenge Information Session – 
Tuesday, January 23, 2018 from 5 PM to 6 PM
Let's Talk Food Nutrition & Culinary Education Center
3670 Woodward Avenue - Detroit, MI 48201

To reach Dr. Velonda Anderson, call or write: Toll free: 877-888-3546  Email: info@sweetpotatodelights.com  

Follow Dr. Velonda on social media:
WEBSITE: www.sweetpotatodelights.com  TWITTER: @drvelonda & @sweetpotatodelights
INSTAGRAM: sweetpotatodelights  FACEBOOK: https://www.facebook.com/sweetpotatodelights/

Wednesday, November 22, 2017

Not your grandma's Stuffing




No Thanksgiving dinner is complete without stuffing. 

Portabella Pumpernickel Stuffing is one of my go-to recipes for a delicious vegan stuffing that is a perfect addition to any gobble day meal! This one is a real crowd-pleaser and even the non-vegans can’t resist! It’s so savory that you never have to mention it’s vegan! It’s gotten taste test thumbs up from carnivores as well as  vegans!!






Portabella Pumpernickel Stuffing

Ingredients:
1 lb. pumpernickel bread cut into cubes (approx. 10 slices)
2 table spoon extra virgin olive oil
1 cup onions, chopped fine
2 cups celery, chopped fine
1 tablespoon minced garlic (approx. 3 cloves)
6 -8 medium portabella mushrooms, chopped (6cups)
½ cup sweet potato puree
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon black pepper
1 cup pecan pieces
3 cups vegetable broth


Directions:
Ø Preheat oven to 350 degrees. Oil a large shallow casserole dish
Ø Place bread in large mixing bowl
Ø Heat 2 Tablespoon olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft (5-10 minute). Add mushrooms for the last few minutes
Ø Transfer the veggie mixture to the bowl of bread crumbs,
Ø Add sweet potato, sage, thyme, and pepper
Ø Stir until everything is well mixed
Ø Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together.

Ø Bake in a covered shallow casserole or baking dish for 25 minutes

Yours in health - Dr. Velonda

To reach Dr. Velonda Anderson, call or write:
Toll free: 877-888-3546
Email: info@sweetpotatodelights.com
Follow Dr. Velonda on social media:
Blog: www.drvelonda.net
Twitter: @drvelonda & @sweetpotatodelights
Instagram: sweetpotatodelights

Monday, November 20, 2017

Soup Season - Fall Feature Recipe #2

Temperatures are dropping and nothing does the body as good as a cup or bowl of soup this time of year!







Add a slice (or 2) of warm marble rye bread for a hearty, immune system boosting, taste bud tantalizing meal!

BROCCOLI CHEDDAR SOUP

INGREDIENTS:
2 clove garlic, peeled and minced finely
2 cups broccoli florets, diced into bite-size pieces
2 cups broccoli stems, diced
3 cups chickpeas (2-16oz cans)
½ cup diced carrots (1 medium carrot)
3 cups organic vegetable stock
1 cup cheese shreds (Daiya or Follow Your Heart)
¼ cup nutritional yeast
Seasoning to taste:
Ground black pepper
Adobo
Celtic sea salt
Smoked Spanish paprika
Ground mustard seed
Cayenne pepper


DIRECTIONS:
Ø In food processor combine garlic, 1 cups broccoli florets, 1 cup broccoli stems, chickpeas, carrots, vegetable stock and cheese shreds. Blend well.
Ø Pour mixture into large saucepan
Ø Add nutritional yeast and seasonings to taste
Ø Simmer, stirring occasionally for 15 minutes

Ø Add remaining broccoli florets and broccoli stems

Yours in health,
Dr. Velonda
          FACEBOOK: Be-Fit, Inc.    TWITTER: drvelonda    
          INSTAGRAM: sweetpotatodelights  EMAIL: info@sweetpotatodelights.com 


Thursday, November 2, 2017

Soup Season - Fall Feature Recipe #1

Yummy, yummy, Yummy for your tummy, Yes it's soup - a bowl chock full of energy, flavor and lip smacking taste bud satisfaction!



Potato, Leek, and Spinach Soup

Ingredients
·         2 cups leeks, thinly sliced (white and pale green parts only)
·         2 tablespoon grape seed oil (or water)
·         1 tablespoon garlic, sliced
·         3 medium potatoes, cut into bite-size cubes (red skinned and/or Yukon gold)
·         1 cup shiitake mushroom
·         2 bay leaves
·         1 ½  container vegetable stock (48 fluid ounce) 
·         3 cups loosely packed fresh spinach, chopped
·         1 cup cashew milk
·         Celtic salt, ground black pepper, adobo and tekka to taste
Directions
1.     Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
2.     Heat grape seed oil in a large pot over medium-high heat.
3.     Drain and dry leeks. Add to heated oil and fry leeks along with garlic in large pot until translucent, 5 to 7 minutes. Stir potatoes and mushrooms with the leeks; add bay leaves. Pour the carton of stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt, adobo, tekka and pepper.

4.     Scoop about half the potatoes mixture into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, spinach, and cashew milk into the soup; continue heating until again hot, 1 to 2 minutes. Add broth to achieve your desired consistency.

Yours in health,
Dr. Velonda
TWITTER: @drvelonda          INSTAGRAM: sweetpotatodelights

Wednesday, November 1, 2017

Soup and season change

The perfect pair: Soup and season change


It’s happening, the crisp morning air and the early darkness when you come home from work. Fall is setting in, and Seasonal change is a transition for our bodies which puts stress on our immune systems. The good news is that you can support your immune system through the change of season with cups, bowls or sips of soup!


A.C.E. UP YOUR MENU WITH SOUP. Top 3 reasons to add lots of soup to your fall menu.
  1. Affordable - Soup is a great way to use up vegetable odds and ends leftover from other recipes - anything can go in a soup The high water content of soup keeps the cost down.
  2. Cook in bulk Save time & money because soups are a great way to feed lots of people at one time and soup freezes well for easy reheat.
  3. Easy to digest - The of liquids in soup making helps other ingredients cook to a tenderness level that is softer and easier to digest; which is extremely helpful for individuals experiencing digestive problems like gastroesophageal reflux disease (GERD), irritable bowel syndrome (IBS), ulcerative colitis, and Crohn’s disease.

There are so many ways to make delicious, nutritious and filling soup, you just can't go wrong.

 . . . . . . . . . . . . . . . . . . . . .  Stay tuned for featured soup recipe!




Yours in health,
Dr. Velonda                      
                                     TWITTER: @drvelonda        
INSTAGRAM: sweetpotatodelights