Plantrician Education Series #18 – Thriving on Plants: Nutrition and Cooking Made Simple with Chef AJ

Join Dr. Scott Stoll and Chef AJ for an inspiring and interactive conversation that will simplify the journey to a plant-based lifestyle. Chef AJ, renowned for her expertise in plant-based nutrition and cooking, will share her personal story as well as practical tips and delicious recipes that make thriving on plants easy and accessible for everyone. Whether you’re new to plant-based eating or looking to elevate your culinary skills, this session will provide you with valuable insights and inspiration.

We are very excited that Chef AJ will be attending the Int’l Plant-Based Nutrition Healthcare Conference next month for a special book signing on Saturday evening! Join us in Anaheim, CA for this plant-based event of the year, and take home your signed copy of “Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit” – complete with more than 150 recipes!

Learn more at www.PBNHC.com 

Thank you for joining our Plantrician Education Series and Virtual Town Hall! 

BONUS: “CHERRIED TREASURES” RECIPE, FROM CHEF AJ

Chef AJ was kind enough to share this recipe from her new book, Sweet Indulgence – Enjoy!

Cherried Treasures

SERVES 16

CRUST

• 8 ounces raw, unsalted walnuts (about 2 cups)

• 6 ounces pitted dates (about 1 cup)

• 1 cup dried unsweetened cherries (about 6 ounces)

FILLING

• 2 pounds frozen cherries, thawed (about 5 cups)

• 1 pound pitted dates (about 21⁄2 cups), soaked in 2 cups orange juice

• Juice and zest of two limes (about 1/4 cup juice and 1 Tablespoon zest)

• 4 Tablespoons chia seeds

STREUSEL TOPPING

• 4 ounces raw, unsalted pecans (about 1 cup)

• 1 cup unsweetened, shredded coconut

• 2 teaspoons cinnamon 1⁄2 teaspoon nutmeg

• 12 ounces pitted dates (about 2 cups)

CRUST: In a food processor fitted with the “S” blade, process nuts into a flour-like consistency. Do not overprocess them into nut butter. Add dates and dried cherries a few at a time, pulsing until the mixture sticks together so you can easily roll it into a ball. Press crust into the bottom of an 8-inch square springform pan.

FILLING: In a food processor fitted with the “S” blade, purée cherries and dates, along with any excess orange juice, until smooth. Add lime and chia seeds and process again briefly. Pour filling over crust.

STREUSEL TOPPING: In a food processor fitted with the “S” blade, process nuts into a flour-like consistency, being careful not to overprocess into nut butter. Add the coconut, cinnamon, and nutmeg and process again. Add dates, a few at a time, until a streusel-like texture is achieved. Sprinkle over cherry filling. Chill until firm, cut into squares.

Chef’s Tip

If you have additional Streusel Topping leftover, save it to serve over nice cream or fresh fruit. This recipe freezes well and is also delicious warmed. For an extra-decadent treat, serve with Luscious Pear Whip (page 261 in Sweet Indulgence) or Low-Fat Pear Whip (page 260 in Sweet Indulgence).

Scott Stoll, MD
Chief Medical Officer & Board Chairman The Plantrician Project

Dr. Scott Stoll is recognized as an international leader in lifestyle medicine and whole food plant-based nutrition. He is the co-founder of the Plantrician Project, the International Plant-Based Nutrition Healthcare Conference, the International Journal of Disease Reversal and Prevention, and the Regenerative Health Institute, a unique collaborative project with the Rodale Institute that integrates a regenerative vision of human health, agriculture, and the environment. He served as the chairman of the department of Physical Medicine and Rehabilitation at Coordinated Health for 16 years, a team physician for Lehigh University and the United States Bobsled and Skeleton Team and was a member of the Whole Foods scientific and medical advisory board. Dr. Stoll is the Chairman of the board for The Plantrician Project.

Chef AJ
Plant-Based Chef, Speaker, Author

From Junk-Food Vegan to Plant-Based Chef

For over 43 years, I’ve been all-in on a plant-exclusive diet, and it’s been an incredible ride. You might know me from my TV show, Healthy Living with CHEF AJ on Foody TV, where I combine my love for cooking with my mission to make healthy eating accessible and fun.

I wear many hats: chef, culinary instructor, and professional speaker, but my passion is showing people how to make delicious, healing foods. My book, Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, chronicles my transformation from an obese junk-food vegan diagnosed with pre-cancerous polyps to a vibrant advocate for whole foods. It’s a testament to the power of plants to heal and rejuvenate.

My latest book, The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction, and Lose Weight Without Going Hungry, has been a game-changer for many. With endorsements from leading voices in the plant-based world, it’s helping folks everywhere conquer their cravings and embrace a healthier lifestyle.

Did you know I used to be the Executive Pastry Chef at Santé Restaurant in Los Angeles? There, I became known for my sugar, oil, salt, and gluten-free desserts made with nothing but whole fruit. You can find these beloved recipes in my book, A Date With Dessert.

I also created the Ultimate Weight Loss Program, which has empowered hundreds to achieve their health goals. And just for fun—my IQ is higher than my cholesterol! In 2018, I had the honor of being inducted into the Vegetarian Hall of Fame.

I’m passionate about making healthy eating easy, fun, and incredibly delicious & convenient. Join me on this journey as we explore the wonderful world of plant-based foods, one scrumptious recipe at a time!