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Today’s guest is an expert in sweet potatoes. She’s also an enthusiast of them. She’s also a spokesperson for them! Jenné Claiborne, the creator of sweetpoatosoul.com is a vegan chef, YouTuber, blogger and author of the upcoming (or already published! If you’re listening to this after February 2018) cookbook: Sweet Potato Soul. I wonder how they came up with that title. What’s amazing and admirable about Jenné (well, many things are) but one thing is that she came to plant-based eating (or really veganism, as you’ll hear she prefers to call it) for animal rights reasons and THEN miraculously reaped the health and happiness effects. My experience has been the exact opposite, and it was pretty cool to chat with an ethical vegan who doesn’t want to rip my head off when we talk about that! I also admire Jenné’s pure love for the bean. And of course we talk about ways to prevent the dreaded bean toot….yes, it’s quite a hoot.
Major thank you to Sunwarrior for sponsoring this episode! If you don’t already know, I’m a die-hard fanatic of Sunwarrior’s plant-protein powder (their ‘vanilla classic’ is my favorite and what I use to make my daily protein waffles and all of my smoothie!). To hear about how adding Sunwarrior protein into my diet has radically changed my health and physique, read this! <<
Notes from dis Chat:
Jenné’s business, Sweet Potato Soul, is named after her favorite plant! Which is one of mine too!
Jenné mentions the documentary: What the Health. I haven’t watched it but maybe you wanna?!
This is the article I wrote for Mindbodygreen about not being vegan anymore that got tremendous backlash from vegans. Eek!
So interesting how Jenné went vegan for ethical reason and THEN realized that it would positively affect her health! But once she went vegan (after being vegetarian), her digestive system shockingly (to her) cleared up like woah!
Plants are way better for the environment. Why? Plants don’t require nearly as many resources to produce as meat – which requires so much water, land, food, power, etc.
Buddha Bowls, BABY:
The components are…
- A whole grain
- Starchy veggie
- Non-starchy veggie
- A healthy fat
- Fermented veggie
One of her favorite combinations:
- Roasted sweet potato
- Brown rice
- Black beans
- Quick steamed broccoli
- Tahini sauce and/or avocado
- Fennel seeds, chili flakes, salt and pepper
Her fancier version includes:
- Marinated tempeh** instead of black beans
- Vegan Gochujang sauce (from Korean grocery stores)
**Her tempeh marinate is: Balsamic vinegar, soy sauce, maple syrup, smoked paprika, chili powder → mix that up, cut the tempeh up and let it marinate overnight.
Jenné’s BBQ tempeh sandwich recipe!
You know you gotta press your tofu, right? Don’t do what I do and press it with a blender. #STUPID. Use a stack of books like Jenné. #SMART.
I’m a big fan of BBQ roasted tofu (my recipe is coming soon) or just grilling it in my indoor grill press thing. Jenné loves tofu scrambles! Her go-to is:
- Sea salt
- Tofu crumbles
- Nutritional yeast
This is the tofu scramble recipe I do make when I make it!!
I also looove putting tofu in tacos!
–> The long and detailed, scientific article about Soy and Your Health that you probably wanna read!!
I love Jenné’s perspective about soy: that ANYTHING if you’re eating it all the time is bad for your health!! Same with soy! Soy in moderation is good for your health!
I feel bad for lentils. People forget about them! They’re so great in buddha bowls, tacos, salads, everything!
Her fav plant to eat (besides sweet potato): Sauteed collard greens with garlic and tomatoes! And black eyed peas and basically all beans. And corn!
Her most-used kitchen tool: her chef’s knife and cutting board.
A book that’s inspired her in some awesome way: Seeds of Hope by Jane Goodall