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
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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
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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