Sherra Aguirre - Joyful, Delicious, Vegan: Life Without Heart Disease

I WANT TO THANK ALL OF THE KIND and generous souls who encouraged this work. I am humbled by your confidence in me and grateful for every act and expression of support.

To my family: daughters Tembi Locke and Attica LockeI couldnt have asked for better mentors on this journey. Your example of hard work, curiosity, fearlessness, and open hearts which drove your own excellence as writers and creative spirits has been more inspiring than you will ever know. Thanks to my grandchildren, Zoela and Clara, and my children of the heart, Michela Aguirre, Yvonne Aguirre, and Arthur Flanagan, for their patience in the face of too much unsolicited dietary advice. I thank my husband, Abe Seck, for his consistent support and for giving me the you can do this when I needed it most. Love and thanks to my extended family: sister/cousins Pamiel Gaskin, whose story I shared, Cheryl Stephens and Dr. Lennette Benjamin; cousins Dr. Kevin Smith who graciously consented to a video of his personal food journey, and his brother, humanitarian/activist Dr. Cedrick Smith whose passion and generous spirit are rare indeed. I have been uplifted by our whole family village.

To the enormously talented literary and publishing veterans who have guided me by investing their time, counsel, and industry expertise: Marah Stets, Cherise Fisher, and Fauzia Burke, who all opened doors to the resources I needed through their introductions, and Melody R. Guy, developmental editor extraordinaire; I will always remember your enthusiasm for this work and generosity in supporting it. Many of the recipes in this book were the product of my collaboration with chef Karen Fernandez, aka Vegana Tejana, who made the process more fun than I could ever imagine, and more delicious as well! My special appreciation goes to Brooke Warner and the She Writes Press team for providing opportunities for new voices like my own among women writers.

To the wonderful community of physicians who are adding nutrition-based therapies and patient education to their practices, holistic health care providers, farmers, food justice advocates, environmental and animal rights activists, and the entire plant-based food community: I am honored to join ranks and lend support to all of you. With great love and commitment, you are doing incredibly important work.

recipes

1. BUCKWHEAT PANCAKES

c buckwheat flour

c oat flour (makes fluffier pancakes than all buckwheat)

tsp baking powder

tsp baking soda

1 pinch salt

2 tbs maple syrup or to taste

1 tbs almond butter

1 tbs vanilla or to taste

c plant-based milk or more for thinner pancakes

1 tbs fresh lemon or lime juice

Optional: blueberries, thin banana, or strawberry slices to press lightly into pancakes before flipping.

Mix dry ingredients in a bowl. In another bowl, mix wet ingredients. Add more plant milk or water for desired thickness. Heat nonstick pan (no oil needed). Flip pancakes after little bubbles form and burst. Keep warm in oven until served.

2. CREAMY RAW HEMP MILK

c raw organic hemp seeds

3 c cold water

4 or 5 pitted dates to taste

2 tbs vanilla

1 pinch sea salt

dash of cinnamon (optional)

Add all ingredients and blend in a high-speed blender for 23 minutes, or until mixture is smooth. To make a creamy chocolate milk just add 3 heaping tablespoons of raw cacao. Makes 1 quart.

3. ALIS GREEN SMOOTHIE

1 fresh pineapple

1 bunch fresh parsley

1 whole lemon, unpeeled, quartered and seeds removed

23 cloves fresh garlic

1-inch piece of peeled, fresh ginger (or more to taste)

1 c water (or more for desired consistency)

1 tsp raw honey (optional)

1 handful of kale or spinach (optional)

Rinse pineapple, remove top and 1 inch off the bottom, and skin. Rinse again and cut into quarters from top to bottom including the core, which is rich in bioflavenoids. Cut each quarter into smaller pieces and put into blender. Rinse parsley and add to blender along with the lemon, peeled garlic, ginger, water, and honey if desired. You can also throw in kale or spinach if you like for extra anti-inflammatory nutrition.

Blend at high speed until consistency is smooth and enjoy!

4. CASHEW CHEESE

1 c cashews (soaked if possible)

1 clove garlic

1 tbs fresh lemon juice

tsp sea salt

Combine in a blender with just enough water to almost cover the cashews. Blend like crazy.

5. YUMMY AVOCADO SANDWICH

Ezekiel or other sprouted grain or flourless bread toasted

avocado, sliced

1 small tomato, sliced

1 c salad greens (kale, spinach, or your favorite mixture)

small onion thinly sliced

c apple cider or balsamic vinegar

1 tsp Braggs liquid amino

splash of fresh lemon juice

1 pinch each of garlic granules, onion granules, ground cumin, and smoked paprika

Combine balsamic vinegar, Braggs liquid amino, pepper, cumin, garlic granules, onion granules, smoked paprika, or spice mixture of your choice, to taste, in a small jar with lid and shake well to blend.

Toast bread. Slice avocado and place on one slice of bread to cover. Drizzle a teaspoon of the vinegar and spice mixture over the avocado slices. Place onion, tomato slices, and greens on top of avocado, and drizzle another teaspoon of the dressing. Top with second slice of bread and enjoy. You can use the remaining dressing to make a side salad with the extra greens.

6. BAKED SWEET POTATO FRIES

1 large sweet potato, scrubbed

1 tsp black pepper

1 tsp garlic powder

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Peel or keep potato skin. Cut into wedges and toss in a bowl with pepper and garlic powder. Place them spaced apart in a single layer on the baking sheet.

Bake 2530 minutes or until tender and browned on the edges. Serve immediately.