Скачать с ютуб Vegan Cream of Broccoli Soup | Chef AJ LIVE! with Food Inc.'s Chef John Nowakowski в хорошем качестве

Vegan Cream of Broccoli Soup | Chef AJ LIVE! with Food Inc.'s Chef John Nowakowski

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo... Chef John B. Nowakowski Owner of Nowakowski Foods Inc., which produces and delivers or ships a plant based product line of delicious vegan soups, entrees, salad dressings and cookies. He personally counsels every client to help them reach their health and weight-loss goals with his 2 Week Meal Plan. The average client can lose between 10-20 pounds per month and reduce their cholesterol on this low-sodium, low fat program. Chef John hosts and directs the Nowakowski Healthy Beach Retreat. A once a month .one -week stay on beautiful Hollywood Beach Fla. at the fabulous Sea Downs and Bougainvillea Resorts. This event combines a plant based, SOS friendly cuisine augmented with daily fitness classes such as Aqua Zumba pool classes and Yoga/Meditation on the ocean from his team of highly qualified fitness instructors. Chef John also teaches twice daily healthy cooking classes in his entertaining style, which includes sampling his delicacies. There are evening health lectures from local practitioners and fun events like Drumming on the beach, Latin Dance and Game nights. You can complete your day with an evening massage in your room. John is a proud father of 2 incredible teenagers, Johnny and Bella. He has also served 20 plus years as a Board Member of the NHA National Health Association, also known as the American Natural Hygiene Society. He has hosted and produced many summer conventions on their behalf at the Regency Health Spa with Dr.Frank Sabatino. Chef John was the Executive Chef at the Regency Health Resort & Spa in Hallandale Beach, Florida from 1995 until it closed in 2015. As a result The Regency Spa had become famous for its’ delicious healthy food along with successful weight loss and detox programs. He has written two popular cookbooks called Vegetarian Magic and is currently finishing up a third one, an E-book with more exciting new recipes. Prior to that, Chef John started cooking at the age of 15 and enjoyed an illustrious career as an Executive Chef with Marriott Hotels & Resorts. He honed his skills working at 8 different luxury resorts, including the Dulles Airport Virginia, Tampa Westshore, Miami Biscayne Bay, Tarrytown New York, Marco Island and Marriott Marquis Times Square properties. Marriott rewarded John with a Chef’s training program at Roger Verges Moulins de Mougin in southern France and bestowed the Executive Chef of the Year Award to Chef John for the Marriott New York and New Jersey region. Chef John has had the honor and pleasure of performing alongside such culinary greats as Julia Child, Paul Bocuse, Paul Prudhome, Graham Kerr, Bobby Flay, Malto Mario and Billy the Biker Chef. While in Florida John has been honored on the Sun Sentinel Food Section front page twice and Miami Herald once. John has articles in Health Science magazine, had numerous TV and radio sessions and has cooked for Alice Cooper, Daisy Duke (Catherine Bach), The Spinners, Michael Douglas and The Village People. You can receive his Organic Vegetarian delicacies delivered right to your doorstep by calling 954-439-0761 or by visiting https://www.nowakowskifoods.com/ for more information. Cream of Broccoli Soup with Cheddar Cheese Serves 4-6 Truly one of the more popular soups served in restaurants. Most cream soups average 13 grams of fat and over 700mg of sodium per cup. My version of cream soups average 1 gram of fat and less than 300mg of sodium. The flavor and texture remains the same, however, this one is much healthier. 1½ quarts filtered water 1 medium yellow onion, peeled, cut in half and slice 1 large organic Idaho potato 2 teaspoons minced garlic dash cayenne pepper 1 quart of broccoli florets and slice up some of the stems 2 tablespoons white, yellow or chicKpea miso 1 cup shredded vegan cheddar cheese (optional Daiya is really good) Directions Bring the water to a boil using a large pot. Add the onions, potatoes, garlic and cayenne, cover and simmer about 15 minutes or until the potatoes are just tender. Add the broccoli pieces, cover and simmer 4-5 minutes until tender. Using a large slotted spoon or small hand strainer, scoop out the cooked vegetables and place in a blender. Add just enough of the cooking broth to cover the top of the vegetables. Set remaining broth aside. Add the miso and puree until creamy. Pulse the blender before turning on full speed to minimize splashing. Adjust seasoning and more broth as desired. Add the cheese to the blender and puree again until creamy. follow Chef John on Instagram:   / johnbnowakowski