Lauren Bernick of Well Elephant https://wellelephant.com/ recreates classic favorite meals that we all loved before we were whole-food, plant-based. These reimagined classics are not only delicious, but they are better than the originals because they help you lose weight, reverse disease, and age in reverse. Enjoy your favorite meals guilt-free!
Show Notes: Lauren Bernick of Well Elephant, reversed her heart disease, lost 20 pounds, dropped her blood pressure, and started aging in reverse by following a whole-food, plant-based diet. She has taken the scary out eating this way and wants to share her best recipes and tricks for mastering this lifestyle. She loves it because you get to eat and get healthy!
Download Lauren’s free e-cookbook, Cook Your Way to Health with Well Elephant Cookbook (yummy salad dressings, desserts, hearty meals like lasagna).
Are you ready to get serious about reversing disease and losing weight? Take Lauren’s quick and easy online class at a discounted price. The only things you have to do to be able to master a low-fat, whole-food, plant-based diet are AMEND a recipe (take any recipe you used to love and learn how to make it whole-food, plant-based), COOK without oil, and EAT on the go (parties, restaurants, book club, events, vacation, etc.). If you can do these three things, you can ACE Plant-based Eating. This class sets you up for success. Only $49 instead of $79 with checkout code ACE30 Find out more here: https://discover.wellelephant.com/ace-49-offer/
Lauren earned a Certificate in Plant-based Nutrition from the T. Colin Campbell institute from e-Cornell. She has had an article and recipes published in Health Science Magazine, has spoken at various conferences including a large wellness conference for pharmacists and the Holistic Lifestyle Expo, is a popular guest on Chef AJ’s YouTube channel, and interviews many plant-based luminaries on the Plant-based Nutrition Support Group’s streaming platform.
She honed her writing and stage skills as a stand-up comic and was a semi-finalist in Roseanne Barr’s Funniest Mom in America in 2007 and winner of the Funniest Mom of Austin, Texas. Now she helps others adopt this lifestyle with humor and without judgment.
Beefless Stew and Mashed Potatoes
Ingredients 5 large carrots scrubbed and chopped into thick pieces 4 stalks of celery chopped 1 onion chopped 3 portobello mushrooms, sliced into large chunks Half of a small bag of frozen green beans (about a cup and a half) Quarter of a small bag of frozen peas A handful of frozen organic corn 2 tablespoons of arrowroot or corn starch 2 cups of apple cider or juice (go for dark and cloudy) 15oz vegetable broth or stock (oil-free) 1 teaspoon of smoked paprika ¼ cup vegan Worcestershire sauce 1 tablespoon of garlic powder Salt and pepper to taste
Preparation Preheat oven to 425 degrees. In a large stew pot or Dutch oven with lid, get the pot hot, add the onions begin to sauté. Add enough vegetable broth to keep them from sticking. Add the carrots and celery and cook for a couple of minutes. Add more broth if needed to prevent sticking. Put the mushrooms in and stir to incorporate. Don’t sauté. You want them to be chunky, not reduced. Sprinkle vegetables with arrowroot or corn starch and stir until everything is well coated. Pour in all liquids and the rest of the ingredients from apple cider/juice on down and bring to a boil. Throw in frozen vegetables and stir. Bring it back to a boil. Cover with a lid and transfer to a hot oven and cook for 40-45 minutes. Pot will be hot! Remove it from the oven, scape down the sides of the pot, give it a good stir. Serve over mashed potatoes which are just boiled potatoes, milk substitute (I prefer Oat milk) and salt (if you use) mixed with a hand-held potato masher until smooth. Garnish with a tiny bit of fresh rosemary if you like.
