The moving vegan Ellen Kanner shares healthy recipes for the national nutrition month

Mars is the national nutrition month. This annual event, led by the Academy of Nutrition and Dietetics, highlights good food choices and healthy eating habits.

This year’s theme is “food connects to us”, which Jews know very well. Food connects us and the world around us.

“Our food choices have implications for the environment, social justice, well-being, culture and the community,” said Ellen Kanner, founder of Soulfulvegan.com, to the newspaper. “Food concerns everything we bring to the table, who cultivates what we eat to whom we share a meal.”

She added: “These connections enrich our lives there (even) not a pinch of lemon juice or Tahini burnt enriches our meal.”

Kanner thinks that conscious diet requires planning, so store your kitchen with nourishing foods you like. You can also facilitate healthier eating habits with what Kanner calls “the rule of one”. Get in a positive action each week: add another fresh vegetable, prepare a meal at home or eat a meal based on plants.

“The one of you eliminates your same old eating habits,” she said. “It wakes you up, makes you more attentive and has the potential to lead you to a more dynamic and more supported way by the body.”

These two recipes for the next Kanner cooking book, “Miami Vegan: recipes based on tropical plants at your table” (to be published on May 1, 2025) – Collar tacos and seven -seed quinoa – are super more for your recipe rotation.

Serve 6

Health is not the first thing you think of with tacos, but they have well-being with each shiny bite. Note: the curly cabbage as well as the Collards; Pumpkin or other winter squash can be under the sweet potato.

Remember that tacos are the most fun when everyone can design their own. Serve with small bowls of fixings, such as chopped avocado, radish in thin slices, chopped tomato, chopped coriander, toasted pumpkin seeds, grated vegan cheese, fried beans and / or salsa.

8 ounces of Collard, hard stems withdrawn and reserved for another use (make vegetable broth or add to compost)

2 teaspoons of olive oil

1 tablespoon of garlic, chopped

2 teaspoons of cumin seeds

Sliver of Scotch Bonnet or Serrano or 1 Jalapeno, chopped if you wish

3/4 cup of water or vegetable broth

Fresh sea salt and pepper

1–2 sweet potatoes, diced (about 2 cups)

2 large onions, trenched in two then again in half-a-house (about 2 cups)

2 teaspoons of chili powder

2 tablespoons of olive oil

Sea salt

Lime juice, to finish

6–8 tortillas (corn or flour)

Use a vitamix, the flap blade of a culinary robot or your impressive skills with a knife to shred the collons in small confetti type bits. The shredding helps to keep them a manageable size to eat and helps to break down the cell walls so that they become more tender. You will notice that the Greens darken and shrink. You should have about 5 cups.

In a large skillet, preferably in cast iron, heat the 2 teaspoons of olive oil over medium-high heat. Add the chopped garlic and cumin seeds. Cook, stirring for a few minutes, until the garlic softens and becomes golden and the cumin seeds release their perfume.

Add the shredded darlings and stir well, letting the greens settle in the pan. Add the Optional chopped pepper.

Pour the water 3/4 cup and stir. Reduce the heat to the medium and cook the green vegetables until it is softened and all the liquid is absorbed, about 15 to 20 minutes. Give them an occasional trailer to avoid sticking or burning. Cancel.

Preheat the oven to 425 ° F. Line 2 pastry plates stuck with parchment paper or silpats.

In a large bowl, mix the sweet diced potato and the trenched onions. Drizzle in the 2 tablespoons of olive oil and sprinkle in the chili powder. Season with sea salt and fresh pepper and stir or mix to combine.

Spread the vegetables in the 2 pastry plates, taking care not to hurry. Road for about 20 to 25 minutes, stirring once halfway. Onions and sweet potatoes must be blurred, softened and slightly charred with the tips.

Spread each tortilla with a spoonful with green cabbage. Garnish with a large spoonful of onions and sweet potatoes. Let everyone garnish with desired accompaniments.

Serve 6

The whole salad does not need a cold cooler. Here, the flavors flourish when it is served more room temperature. He has layers of tastes and textures, not to mention the nutritional goodness enough to qualify as a main event.

1 cup of vegetable or water broth

1 cup of orange juice

1 cup of quinoa

1 tablespoon of olive oil

1 tablespoon of cumin seeds

1 tablespoon of fennel seeds

1 tablespoon of hemp seeds

1 tablespoon of sesame seeds

2 tablespoons of sunflower seeds

3 tablespoons of pumpkin seeds

Pinch red pepper flakes (if you wish)

6 cups of fresh, chopped spinach leaves

1/3 cup of grenade seeds

For sesame dressing:

1/3 cup of orange juice

1 clove garlic, chopped

1/2 teaspoon of Turmeric

2 tablespoons of Tahini

Fresh sea salt and pepper

In a medium saucepan, bring broth or water and orange juice to boil over high heat. Pour quinoa. Stir to combine, reduce the light to low, then cover. Let the quinoa cook for 25 to 30 minutes or until all the liquid is absorbed and the quinoa grains release their endosperm tails. Remove the cover and set aside to cool.

Meanwhile, make the sesame vinaigrette. In a small saucepan over medium heat, hot orange juice and chopped garlic until warming. Add turmeric and tahini and whisk. At the beginning, the mixture will seem curd. Continue to whisk for 2 to 3 minutes or until it becomes smooth and thickened in a consistency similar to a custard. Season generously with sea salt and pepper.

Sleep half the vinaigrette – about 3 tablespoons – in the quinoa and stir gently to combine. The recipe can be prepared a day or two in advance at this stage, then covered and refrigerated. Bring back to room temperature to finish.

In a small pan, heat the olive oil over medium-high heat. Add the cumin, fennel, hemp, sesame, sunflower and pumpkin seeds, plus red pepper flakes, if you wish. Stir and toast for 2 to 3 minutes, until the seeds start to grill and become scented. Pour over quinoa and make a tug or two to Duveter and mix. Season generously with sea salt and pepper.

Add the spinach minced by the handle and mix again. Season with taste with sea salt and pepper and mix in another spoonful of vinaigrette, if you wish. Garnish by dispersing the pomegranate seeds on top.