Next-Level, Flavor-Bomb Sauces to Transform your Food | Chef AJ LIVE! with Danielle Arsenault

[@robinhart1390]

A mango fell from heaven for her recipe today! Pretty awesome :-)

[@happyc3789]

Her life is amazing. Thank you for having her on the show.

[@CastledarkDweller27]

Crikey! Danielle is UNSTOPPABLE! She's absolutely AMAZING! I scribbled myself stupid, taking notes as she went... so i wouldnt forget all i learnt about so many new exciting things! From raw food to rock climbing...and so much about fermenting and better gut health and exotic fruits and holy crap on a cracker, now i just feel i need a cuppa tea and a bit of a lay down! lol THANKYOU CHEF AJ ...AS ALWAYS....YOU WERE WONDERFUL.

[@CHEFAJ]

Thank you kindly!

[@pachavega]

Thank you! haha! I love your enthusiasm! Have you watched the show a second time?

[@SKinSKorea]

Great to see Danielle! We climbed/camped together in Korea. Haven't had such great camp food since she left!

[@johndebellis2085]

I live in Nicaragua. It’s more difficult to be a vegan here, but not impossible!!! So happy so see this video. Dr. Gabriel Cousins who, for the lack of a better term, is a raw food guru, has a condo unit above me. The man’s energy is beyond belief. I will visit the very resort soon.

[@candaceburklew7226]

I love Dr. Cousens. Very sincere person. Great you will visit his resort!

[@johndebellis2085]

@@candaceburklew7226 He moved to Israel, and is doing projects there, but still has his unit above me. I’m in contact with him all the time. He is amazing person.

[@johndebellis2085]

Hi, I wasn’t clear in my earlier comment. I meant I will visit the resort on Ometepe (I momentarily forgot the name). Chef AJ, Steve Mittleman, and Linda Lander (and them getting me to read “How Not to Die) are responsible for me eating a whole plant diet. Steve and I were actually in the same therapy group decades ago. I think we made each other worse. Thanks for all the great interviews. I look forward to them!

[@pachavega]

@@johndebellis2085 It's Wanderlust Utopia :)

[@johndebellis2085]

@@pachavega Hi, good to hear from you. Loved your interview. I will probably come your place in the next week or two for a day with my friend Kelly. She used to own Gato Negro, a terrific coffee shop in SJDS. I mention her because everyone seems to know her. I will let you know. I look forward to eating your food. It looks so damn delicious!

[@sonyabuys4223]

Just ordered the bundle - awesome value - worth it just for Danielle’s recipes!

[@pachavega]

Thanks Sonia! What a compliment! I truly appreciate the support!

[@mdk4098]

Got the raw food book bundle. Thanks for working to help our access. Sauces are the way to getting through some fairly bland vegetables.

[@mandym8781]

So lovely to meet Danielle via the show yesterday - what an amazing story she shared with us! Fantastic recipes too 🙌❤️

[@pachavega]

Thank you Mandy!!

[@valerieescabi6104]

All those veggies are delicious especially the cilantro and the garlic I love him too thank you

[@valerieescabi6104]

@@charlesmike7200 wonderful Godbless

[@nazokashii]

Such a cool tip for getting rid of the chili seeds :O never heard that :) so much great information as well! Danielle really was a delight, and so sweet to get to see her daughter too

[@pachavega]

Thank you for watching! Your support means the world!

[@teresasegadelli7067]

Fabulous presentation all the way around...thanks for having Danielle on today. SOOOO much great information!! Thanks

[@pachavega]

Thanks so much Teresa, so happy you've enjoyed!

[@flygatwiga]

Learned SO much from this episode. 😎

[@pachavega]

Amazing! I hope you enjoy the ebook!

[@missy3240]

Awesome as always AJ, I bought the bundle :)

[@CHEFAJ]

Enjoy!

[@sparky9839]

Chef Danielle- I’m wondering if you have suggestions for a substitution for the olive oil in some of your sauces. 🙏🏻💚

[@CHEFAJ]

You can probably just leave it out

[@pachavega]

Hi! Avocado works well, or tahini. Sometimes otoo, as simple as a few cauliflower florets can thicken your dressings and give you that fulfilling feeling!

[@zulyg8393]

Are fruit seeds okay to blend and eat?

[@zg8395]

I would love to get this bundle, but I never got the bundle that cost twice as much as this one back in April.

[@dinamariea61]

Thank you for this show and introducing us to Danielle Arsenault. How much fermented food is recommended per day without overdosing on the salt? Just wondering. For example, how much kimchi per meal would Danielle eat? How many tablespoons? Thank you.

[@CHEFAJ]

You may want to try contacting Danielle through her website. You may want to consider watching LIVE if you would like to ask questions in real time.

[@pachavega]

I will typically eat a tbsp or two a day - yes, very important to watc salt content. If you make it at home you have control over the amount. Less salt and you’ll have a faster ferment. Too much salt, no fermentation at all.

[@dinamariea61]

@@CHEFAJ I agree Chef AJ. I love watching your shows live when I can. 🙂

[@dinamariea61]

@@pachavega Thank you for your response. I have made sauerkraut at home a few times and find my recipe less salty as you recommend. I have a whole cabbage in the fridge so maybe time for another batch. I have been buying kimchi lately but the sauerkraut I make is simple yet tasty.

[@juliabonhage519]

How much fermented food should you eat a day?

[@pachavega]

Hi :) Depends if it has a lot of salt - sometimes kinchi and kraut can be quite salty - if you make your own, it can be less salty or even no salt and then you can eat more. But even a 1/4 cup of kimchi a day or 1/2 cup kombucha or 1 tbsp miso paste will be wonderful for adding more beneficial bacteria to the microbiome!

[@LarryRichelli]

Can someone please tell me the name of the island where this wonderful lady is living on. Thanks

[@pachavega]

Ometepe!

[@beccogiallo]

Very interesting presentation. I just wish that people who should know this, would stop saying that Nutritional yeast has B12. It has other B vitamins, but B12 only if it has been fortified.

[@pachavega]

True - You're right - most nutritional yeast has been fortified, that is why it has B12. It doesn't occur naturally.

[@Tee-Catin]

Can't open the free download (PDF) and only wants to upload to DropBox

[@pachavega]

If you scroll down, it says "continue to website" - then you can download - you don't need dropbox to be able to open it :)

[@Tee-Catin]

@@pachavega Thank you. I will try that.

[@kathymashburn]

I cannot open it from an iPad nor can I find the continue to website.

[@Tee-Catin]

This file is compressed. Won't open like a regular PDF and is not readable by my PDF reader. I played around with it on my Android phone. The "more" menu (3 vertical dots typically referred to as the hamburger menu - not appropriate for this group, LOL) next to the "add to Dropbox" has an EXPORT option. I had success with that and was able to add to my Evernote and Google Drive as both a PDF and JPEG. Overall, the download page for this file has not been optimized for mobile devices and tablets. Hope this helps a little. Danielle - perhaps don't compress the PDF. Most devices can handle a PDF file of this size without zipping it - and please remove the default to Dropbox, which is complicating everything about this download. Perhaps view it on an Android phone, an iPad or iPhone - and you will see what we're talking about. Thank you.

[@pachavega]

@@Tee-Catin Hi ... I "uncompressed" the file - it will be the same download link in the email that was sent to you... full size :) Thanks for the feedback!

[@jacquelinesown6675]

My mom has all those spices growing in her back yard

[@pachavega]

Perfect! Time to go digging in the garden!

[@judyhoomalamalama]

I looked @ the e book recipes and many of her sauces use oil in the ebook. I am a bit disappointed but I think I will try them and just leave out the oil.

[@pachavega]

Tropical Treats and Savory Eats is oil free - you must be speaking of my other ebook, “It’s All About The Sauce” - that has oil in some of the dressings. .

[@pachavega]

The oil is optional in the cases you see it - toasted sesame oil is for flavour mostly :) It’s super tasty without it though too!

[@judyhoomalamalama]

@@pachavega yes the ebook is Its all about the sauce. But I can leave the oil out. Thanks for answering.

[@vondawray2314]

The garlic bomb sauce isn’t in the free ebook?

[@PachavegaLivingFoodsEducation]

Yes, it's in the free ebook - which is also in the bundle :)

[@kathyjohnston3971]

How long do you ferment the cashew cheese?

[@pachavega]

Just overnight - but if you’re in a cooler environment or your house is cool, 2 days in the counter is good. The warmer the location, the faster it will ferment.