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:

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:  

Follow Dr. Velonda on social media:
WEBSITE:  TWITTER: @drvelonda & @sweetpotatodelights
INSTAGRAM: sweetpotatodelights  FACEBOOK:

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

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

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
Follow Dr. Velonda on social media:
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!


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
Celtic sea salt
Smoked Spanish paprika
Ground mustard seed
Cayenne pepper

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: 

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

·         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
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

Monday, March 20, 2017

Mother Nature has signaled us that it is time to clear a path for beautiful the new growth in our lawns. The winter has used all the nutrient’s of last spring’s green grass so we visit Home Depot and Lowe’s, where they have aisle after aisle lined with a wide variety of tools we can use to get rid of all the old grass and dead weeds. We spend hours trying to pick the right tool to clean out the old waste. Just as we get our lawns ready for warmer days, we should apply this concept to our bodies on a regular basis. As you are rejuvenating your wardrobe, give your body a spring cleaning. Think of your body as your front lawn or your vegetable garden. Either way you’ve got to deep clean the soil, fertilize, plant some seeds, and give regular care. For now, let’s focus on Step #1: deep clean by way of detoxing.
“We are all exposed to thousands of toxins and chemicals on a daily basis at work, in the home, through the air we breathe, our food and water supply, and through the use of pharmaceutical drugs. In addition, we are eating more sugar and processed foods than ever before in human history and regularly abuse our bodies with various stimulants and sedatives. Research clearly proves that our bodies are not capable of eliminating all the different toxins and chemicals we inhale and ingest every day. They simply accumulate in our cells (especially fat cells), tissue, blood and organs (such as the colon, liver and brain) and remain stored for an indefinite length of time causing all kinds of health problems.”
SOURCE: Are You Clean Inside? by Heather Johnstone, PhD, RN – Associate Director of the Global College of Natural Medicine

Without daily gentle detoxing, all the toxins and “dead” processed food build-up in the body, especially the colon (the body’s sewer system) causing a variety of common ailments. 
If you are experiencing
  • Frequent fatigue and low energy
  • Flatulence, gas & bloating
  • Impaired digestion
  • Irritability and/or mood swings
  • Bad breath
  • Frequent colds
  • Recurring headaches
  • Chronic constipation
  • Protruding belly
  • Powerful food cravings
  • Skin problems, rashes

It’s Time to Spring Clean!
Yours in health ~ Dr. Velonda
877-888-3546      Facebook: Be-Fit, Inc.      Twitter: #drvelonda 
Instagram: @sweetpotatodelights

Sunday, March 19, 2017

Best Fork Forward - National Nutrition Month

Best Fork Forward: Preventing Chronic Disease in the African American Community

Minority health has improved over the last decade, but still does not match the health of white populations. In Michigan, as in the United States, racial and ethnic minority populations carry a disproportionately heavy burden from health disparities. According to the 2016 America’s Health Rankings annual report by the United Health Foundation, Michigan ranks #34 of the Healthiest Overall States. This is an improvement over our 2015 ranking of #35 and our 2012 ranking of #37. Medical experts have long recognized the effects of diet on the risk of cardiovascular disease and the relationship between diet and many other conditions, including specific cancers and diabetes have been documented more recently.

Health Status
Heart disease, cancer and diabetes are among the most common causes of illness, disability, and death in the United States. According to the Michigan Department of Health and Human Services, heart disease and cancer remain the leading causes of death in both Michigan and the United States. African American adults experience poorer outcomes than the general population for many health conditions. These chronic conditions and the factors that lead to them tend to be more common or severe for minority groups, particularly African American.
For example:
·        African Americans are 40% more likely than whites to have uncontrolled high blood pressure.
·        The rate of diagnosed diabetes is 77% higher among African Americans, 66% higher among Hispanics, and 18% higher among Asians than among whites.
·        Life expectancy for African Americans is 75.1 years, compared to 78.9 years for whites.
·        The prevalence of diabetes in Michigan and the United States has been steadily increasing over the past ten years. In each of the past ten years, the prevalence of diabetes in Michigan has been greater than that of the nation as a whole.

Where the fork meets the road
According to the Dietary Guidelines for Americans, “All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease.”

What’s on Your Fork?
Your fork is the most powerful tool you have that can help you make healthier food choices. Cementing the lifestyle habit of nutrient dense eating is simply a matter of being thoughtful about exactly what you put on your fork.

Choosing lean protein, vegetables, whole grains, and fruit is key to building a nutritious eating pattern. Taking our efforts a step further, doctors are aggressively promoting the benefits of plant-based nutrition as the most powerful source of preventative medicine on the planet.

Dr. Joel Kahn , one of the world’s top cardiologists has treated thousands of acute heart attacks during his career and is personally and professionally committed to a plant based diet. He say, “Now is the time to focus on educating the public to eat clean, sweat clean and apply cutting edge science to their lifestyle.” His Greenspace Cafe in downtown Ferndale, MI is a great option for those searching for healthy dining experiences.