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I created this recipe in an Iron Chef competition at TrueNorth Health Center. The secret ingredients we had to use were mango, cashews, and oats. I had only 20 minutes, and I won! Crust Ingredients: 2 cups gluten-free oats (or 1 cup raw cashews and 1 cup oats) 2 cups packed, pitted dates (about 12 ounces) […]

Fall in love with salads again with this easy, delicious dressing. (If you add the balsamic, try my favorite brand, California Balsamic.) ¼ cup tahini (sesame seed paste) 1 cup lemon juice (add zest if using fresh) ¾ cup water ¾ ounce pitted dates (1 Medjool or 3 Deglet Noor) 1 tablespoon dried dill For […]

This is the ultimate sauce! Blending it with a high-powered blender will warm the sauce for serving over veggies or grain and veggie bowls. When you refrigerate the sauce, it will become thicker and make a great dipping sauce for oven-roasted french fries or sweet potato fries. 1 15-ounce can salt-free garbanzo beans, rinsed and […]

This recipe is from my new ebook, A Date with Dessert. Pudding Ingredients: 1 cup dry millet 3 cups unsweetened nondairy milk 1 teaspoon cinnamon ½ teaspoon ground cardamom 1 teaspoon vanilla powder (optional but good) 6 tablespoons date syrup (optional, for a sweeter pudding) 1. Place all ingredients in an Instant Pot electric pressure […]

This salad, which has been adapted from a terrific recipe from the Annual Forks Over Knives Meal Planner, uses one of my very favorite, easy dressing recipes. Salad Ingredients: 1 pound wild rice (about 2½ cups), cooked and chilled 4 cups peeled and chopped sweet potato 2 very large sweet apples (Envy preferred) 1½ cups […]

This is a variation of the Broccoli Bisque adapted from and inspired by Mary McDougall. One day I was making it at TrueNorth Health, and all they had was unsweetened vanilla almond milk, and believe it or not, it was delicious! 1 head cauliflower (about 2 pounds) 2 pounds Hannah yams (white sweet potatoes) 6 […]

With only four ingredients, you’ll love these cookies! (This recipe calls for a food dehydrator.) For key-lime shortbread cookies, add ½ cup lime juice and the zest from the limes. 1 pound pitted dates (about 2½ cups) 8 ounces unsweetened coconut (about 2½ cups) 8 ounces chopped pecans (about 2 cups) 1 pound gluten-free oats (about […]

This recipe reminds us that we never have to eat plain, steamed vegetables, unless we want to. Dr. Caldwell Esselstyn recommends his cardiac patients eat greens six times a day; this dish may make a kale-lover out of you yet! 10 ounces chopped onions (approximately 3 cups) 10 ounces sliced mushrooms (approximately 5 cups) 10 […]

This recipe was inspired by the High-fiber Salad served at The Oaks Spa in Ojai, California. Millet is a delicious, hearty and, in my opinion, underused, whole grain that I would like to see go mainstream. (You may substitute cooked brown rice or cooked quinoa for the millet, if you like.) 8 cups cooked millet […]

This dish was served for lunch at the recent NHA Conference and is delicious over a baked potato or brown rice. Enjoy it with a sprinkle of Enlightened Faux Parmesan (recipe below). (This recipe calls for a pressure cooker.) 3 cups chopped onion (about 10 ounces) 8 cloves garlic, minced or pressed through a garlic […]

Chef AJ
Chef AJ

Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.

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