Recipes by Chef AJ

Coconut Pecan Shortbread Cookies

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... more

Lip-smacking Mouthwatering Kale

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... more

Magnificent Millet Medley

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... more

Black Bean Mushroom Chili with Faux Parmesan

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... more

The World's Healthiest (and easiest) Pecan Pie!

INGREDIENTS: (crust): 2 cups of raw unsalted pecans 2 cups of pitted dates 1 tablespoon alcohol free vanilla 1. Place pecans in a dry food processor fitted with the “S” blade and process into a flour... more

CranPEARry Sauce

1 cup of roasted pear halves (this is the yield from one 25 ounce jar of pears in their own juice) 2 large navel oranges plus their zest 12 ounces of unsweetened fresh cranberries 1. Roast the pear... more

Stuffed Acorn Squash with Apple, Cherry and Wild Rice Stuffing

Makes 8 servings 4 acorn squashes Wild rice stuffing (see recipe below) 1. Cook the acorn squash according to your preferred method. I cook them individually in the Instant Pot electric pressure... more

Bodacious Beet Salad

My dear friend, Shayda, who lost 100 pounds on my Ultimate Weight Loss Program, gave me this incredible recipe, which I tweaked to my liking. 8 ounces of steamed or roasted beets 8 ounces of mango ¼... more

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