Chef AJ Wants You to Have Your Cake and Eat it Too!

For full episode show notes and resources, visit: www.plantstron...
Rip welcomes the incredible Chef AJ, a beloved figure in the plant-based community, known for her generous spirit and culinary expertise.
Her new cookbook, "Sweet Indulgence," comes out on August 27th, and they dive into her journey, the inspiration behind the book, and the creative process that culminated in over 150 healthy dessert recipes.
Chef AJ also demonstrates a live recipe -her famous Frozen Peanut Butter Chocolate Cheesecake, a delightful treat that is both indulgent and guilt-free.
They discuss the health benefits of her recipes, emphasizing the importance of using whole foods and natural sweeteners like dates instead of refined sugars. Chef AJ also highlights her philosophy of making desserts accessible and tempting for everyone, regardless of their dietary preferences. She shares anecdotes from her past, including her early experiences in the culinary world and her successful transition to a whole food, plant-based lifestyle.
Throughout the episode, Chef AJ's passion for cooking shines as she explains her methods, including the use of more flavorful and healthful ingredients, and the significance of recipe structure. They also touch on memorable moments at Plantstock and the supportive network within the plant-based movement.
Whether you're a seasoned cook or a beginner, Chef AJ's approachable recipes aim to inspire joy and connection through the simple act of sharing dessert.

[@lisabigam7734]

Thank you Rip for supporting Miss AJ …I ordered her book and I am thankful I found you and your family on her show!!your both wonderful plant powered people 💚💚thank you

[@dancinghappily3591]

Thank you so much for all you do! Can't wait to get Chef AJ's new book! Big hug, peace & love

[@CHEFAJ]

Thank you

[@DianeMaliszewski]

Because of this interview, I will be ordering Chef AJ’s book You really sold it RIP!!!

[@CHEFAJ]

Thank you

[@WFPB_4_Life]

Loved this! 💚 Just pre-ordered her book...over 150 of her WFPB dessert recipes for $26 is a great deal! 🌱💪

[@Catherine-nl9jb]

Would this work to make those donuts she described? Use the almond poppy seed cake recipe but leave out almond flavoring and add donutty seasonings ( not sure what, anise/cinnamon/?). Fill silicone donut mold halfway. Make a mixture of peanut-only peanut butter and bananas. Put this on the batter in the molds, top with more batter. Bake at the temperature in the recipe for 15?20? Minutes, testing with a toothpick for doneness. While cooling, make fudge with almonds-only almond butter and melted dark chocolate to drizzle over cooled donuts. The almond poppy seed cake is on the Forks over Knives site. I think it’s a Darsha Thacker recipe

[@hayleevmealone]

🎉

[@suzanneramsay7757]

I ordered Chef AJ’s book in advance. I am allergic to nuts. Have not been tested for all so I just avoid all. Wish she would have a suggestion for alternatives in her recipes that have no nuts at all.

[@CHEFAJ]

Thank you for ordering and I do give suggestions as I do not eat nuts