Podcast appearances and mentions of gena hamshaw

Are you trying to incorporate more meatless meals into your cooking?  Gena Hamshaw, author of A Grain, a Green, a Bean, shares her guidelines for delicious, simple, healthy meatless meals.  We can all eat better, enjoy more, and tread more lightly on the earth.

Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden's career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe. Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Do things seem too hectic to eat healthy vegan food regularly? Veganism has ecological, health, and spiritual benefits.  Gena Hamshaw, certified nutritionist and author of The Vegan Week, discusses smart, practical, and delicious vegan meal planning for a simple way to embrace the joy of eating homemade, nutritious food every day.

Hey Pickles!We've wrangled all of the gremlins, and have a fun episode for you this week!We continue the Vegan Cookbook Challenge with a delicious recipe from Power Plates by Gena Hamshaw of The Full Helping Blog. We made her coconut kale and lentil bowl with roasted delicata squash. Yum!!We explore some vegan and vegetarian characters in television. We discuss clips from  Friends, The Simpsons, Southpark, and reveal some vegan characters that might surprise you!We shout out a listener that left us a review, and 5 STARS!!We hope that you enjoy the episode, and thank you so much for listening and supporting the show!Here are the links:Join Our Patreon!   https://www.patreon.com/CompassionandcucumbersDonate To Food Not Bombs!   https://www.buymeacoffee.com/CucumbersGet this weeks cookbook  https://amzn.to/3V3BHlFGena Hamshaw The Full Helping Blog    https://www.thefullhelping.comSupport the show

Hey Pickles!We have another great vegan recipe this week from Gena Hamshaw's book, Power Plates.This is a pretty awesome cookbook with 100 one plate,  nutritionally balanced, vegan recipes!We recommend it! You can also check out Gena's blog, The Full Helping. We'll link it below!After the recipe discussion, we wanted to talk about what vegan staples we keep on hand in our pantry to make cooking easier. We hope it helps!Thank you so much for listening,  and for all of your support!Here is the link to Gena Hamshaw's blog:   https://www.thefullhelping.comThere is a link to purchase all three of her cookbooks on the blog. Have a great week & remember to live compassionately!Support the show

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.Black Bean & Corn Burgers1 small yellow onion, chopped1 clove garlic, minced1 tablespoon olive oil3 cups (or 2 cans) cooked black beans, divided1 1/2 teaspoons cumin powder1/2 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon sea salt1 pinch black pepper or red pepper flakes, to taste2/3 cup quick oats or bread crumbs, plus extra as needed3/4 cup fresh (or frozen and thawed) cornSauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.Preheat your oven to 350° F.Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

David Mas Masumoto is an author and farmer at Masumoto Family Farm in Del Rey, CA.Industrial agriculture didn't care about story. The work that I did—the work that Sun Crest [peaches] sort of launched—was, “No, there's story behind every food that we eat, every bite. And that story is part of the meaning of food. Let's find out more about that story.”Notes and references from this episode: You Won't Believe it's Vegan Pumpkin Pie, by Gena Hamshaw, Food52Masumoto.com - Masumoto Family FarmCountry Voices: The Oral History of a Japanese American Family Farm Community, by David Mas MasumotoEpitaph For a Peach: Four Seasons on my Family Farm, by David Mas MasumotoOp-Ed: Feeling the drought on my family farm, by David Mas Masumoto, LA TimesWilliam Saroyan biography, The William Saroyan Foundation=====Theme music by Sounds SupremeTwitter: @WhatCaliforniaSubstack newsletter: whatiscalifornia.substack.comSupport What is California? on Patreon: patreon.com/whatiscalifornia  Email: hello@whatiscalifornia.comPlease subscribe wherever you get your podcasts. And if you liked What is California?, please rate and review What is California? on Apple Podcasts! It helps new listeners find the show.

In this episode, I am joined by Gena Hamshaw, MS, RD, recovered food blogger, recipe developer, cookbook author, and registered dietitian with nearly ten years of experience in nutrition counseling. Through her blog “The Full Helping,” Gena has created a space to find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food. It's Gena's hope that this online space will offer permission to celebrate your appetites, one recipe at a time.Join us for a conversation about Veganism and values, the non-linear recovery journey, the short term challenges and long term benefits of recovery, how Veganism can mask eating disorder behaviors, eating paradigms as an expression of motivation, flexibility in “balanced eating” (like cake for breakfast), and much more!CONNECT WITH GENA:• Get to know Gena by visiting her website thefullhelping.com• Email Gena directly to inquire about her Nutrition Counseling Services approach and rates• Take a look at Gena's published works• Follow Gena on Pinterest, Facebook, Twitter, and Instagram• Check out Gena's blog “The Full Helping” and view categories below:╴Recipes╴Nutrition╴Well Being╴Food & Healing╴Weekend Reading╴Lifestyle＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿Karin Lewis, MA, LMFT, CEDS has been recovered from Anorexia Nervosa for over 20 years and has been specializing in the prevention and treatment of eating disorders since 2005. Visit Karin Lewis Eating Disorder Center to learn more. You can connect with Karin on social media by following her on Facebook and Instagram.Interested in being a guest on the show? If so, please fill out our brief application form to start the process.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.Black Bean & Corn Burgers1 small yellow onion, chopped1 clove garlic, minced1 tablespoon olive oil3 cups (or 2 cans) cooked black beans, divided1 1/2 teaspoons cumin powder1/2 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon sea salt1 pinch black pepper or red pepper flakes, to taste2/3 cup quick oats or bread crumbs, plus extra as needed3/4 cup fresh (or frozen and thawed) cornSauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.Preheat your oven to 350° F.Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

"If you had told me that I would now do what I do —writing cookbooks and eating the things I do— if you had told me that when I was twenty, I would not have believed that it would ever be possible." Cookbook author, dietician, and founder of The Full Helping Gena Hamshaw talks to Zibby about how her recipe development and private practice have grown out her desire to help others after recovering from her own eating disorder. The two talk about their love for learning new ways to create digital content as well as Gena's path to veganism and why she believes there is no one best diet. Purchase The Full Helping on Amazon or BookShop! Hosted on Acast. See acast.com/privacy for more information.

Gena Hamshaw is a passionate vegan food blogger and cookbook author living in New York City. She is the creator of The Full Helping (www.thefullhelping.com), a vegan recipe blog that also touches on themes of mental health, self-care, body positivity, and compassionate living. Author of Food 52 Vegan, Choosing Raw and Power Plates 100 Nutritionally Balanced, One-Dish Vegan Meals.She writes about vegan cooking for the website Food52, and her work has been published or reprinted in O Magazine, Thrive Magazine, Whole Living, Redbook, The Huffington Post, Slate, Time, and numerous other publications. Gena earned her masters of science at Columbia University, is a registered dietician, and has over a decade's worth of counseling experience supporting clients in multiple areas. Gena Hamshaw: fullhelping.com IG: @thefullhelpingDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: davidrossetti.com IG: @drossetti.com

Today’s show is all about eating a vegan diet, and my guest is cookbook author, blogger, and dietitian-to-be, Gena Hamshaw. Gena is a vegan lifestyle guru. She's the voice behind The Full Helping and the author of several cookbooks including, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals. She joins me with tips for getting started on eating a vegan diet, important rules of the road when it comes to getting the right balance of nutrients on a vegan diet, the scoop on all those plant-based milk alternatives popping up in supermarkets, answers to questions from the Podcast Posse, and lots of vegan recipe inspiration for you and your family. The featured recipes we discuss on the show include Gena's Spring Panzanella Salad with Artichokes, Asparagus, Peas and Lemon Dill Vinaigrette and her Cauliflower Scramble, a tasty substitute for scrambled eggs. Show Highlights: How and why Gena started her blog, The Full Helping, in 2009 The juggling act between blogging, writing cookbooks and being a dietetic intern Gena’s new cookbook, Power Plates, and how she guides people to healthy and balanced vegan meals Gena’s ideal vegan meal: “A grain, a green, a bean, and a sauce” Other ideas for go-to vegan dinners How to use tempeh, which is a soy product and a cousin of tofu; one of Gena’s favorite recipes is Polenta with Balsamic Braised Tempeh and Vegetables Why vegan eating is not difficult, but it takes practice with "a whole new cast of characters” A plant-based diet vs. a vegan diet. What's the difference? The nutrients that are of concern for vegans and the tricks for getting them: vitamin B12, omega-3 fatty acids, vitamin D, zinc, calcium, and iron A good starting point for vegan meals for kids: (some of Gena’s favorite recipes) Creamy Brown Rice with Shiitakes and Peas Pasta with Creamy Roasted Red Pepper Sauce Soups Spiced Lentil Tamale Pie Baked Potatoes with Broccolini and White Beans Enchiladas Breakfast ideas for vegans include Tofu Scramble and Cauliflower Scramble, instead of eggs How to bake without eggs: Gena uses a “flax egg,” which is ground flax seeds with water; another idea is the liquid left from a can of chickpeas (aquafaba), which can be used in various ways. Gena’s advice for swapping cow's milk with non-dairy alternatives: Soy milk is the most comparable to dairy Use soy, cashew, or coconut milk in soups Use almond or cashew milk in smoothies Use oat milk for coffee beverages Look for fortification and watch out for added sugar. Read the label! Favorite ways to use beans and lentils: salads, bowls, grain pilaf, pasta dishes, soups, and sauces Gena’s advice about pre-soaking nuts and seeds Gena’s Spring Panzanella Salad, with asparagus, frozen peas, greens, chickpeas, artichoke hearts, and croutons Tofu and Greens: a hearty meal to feed a crowd Gena’s connection to Food52 Gena’s #1 favorite vegan dessert: chocolate cake What’s next for Gena Giveaway:  Who wants to win a copy of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals? In the comments section at the end of this post, tell me about your favorite vegan recipe (something that's always a "win" with your family) and/or why you'd love to win the book. I'll pick one U.S. winner at random on June 12th. Links: The Full Helping (Gena's blog): https://www.thefullhelping.com/ Facebook: https://www.facebook.com/TheFullHelping/  Twitter: https://twitter.com/thefullhelping Instagram: https://www.instagram.com/thefullhelping/ www.superhealthykids.com www.parentsondemand.com

Today’s show is all about eating a vegan diet, and my guest is cookbook author, blogger, and dietitian-to-be, Gena Hamshaw. Gena is a vegan lifestyle guru. She's the voice behind The Full Helping and the author of several cookbooks including, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals. She joins me with tips for getting started on eating a vegan diet, important rules of the road when it comes to getting the right balance of nutrients on a vegan diet, the scoop on all those plant-based milk alternatives popping up in supermarkets, answers to questions from the Podcast Posse, and lots of vegan recipe inspiration for you and your family. The featured recipes we discuss on the show include Gena's Spring Panzanella Salad with Artichokes, Asparagus, Peas and Lemon Dill Vinaigrette and her Cauliflower Scramble, a tasty substitute for scrambled eggs. Show Highlights: How and why Gena started her blog, The Full Helping, in 2009 The juggling act between blogging, writing cookbooks and being a dietetic intern Gena’s new cookbook, Power Plates, and how she guides people to healthy and balanced vegan meals Gena’s ideal vegan meal: “A grain, a green, a bean, and a sauce” Other ideas for go-to vegan dinners How to use tempeh, which is a soy product and a cousin of tofu; one of Gena’s favorite recipes is Polenta with Balsamic Braised Tempeh and Vegetables Why vegan eating is not difficult, but it takes practice with "a whole new cast of characters” A plant-based diet vs. a vegan diet. What's the difference? The nutrients that are of concern for vegans and the tricks for getting them: vitamin B12, omega-3 fatty acids, vitamin D, zinc, calcium, and iron A good starting point for vegan meals for kids: (some of Gena’s favorite recipes) Creamy Brown Rice with Shiitakes and Peas Pasta with Creamy Roasted Red Pepper Sauce Soups Spiced Lentil Tamale Pie Baked Potatoes with Broccolini and White Beans Enchiladas Breakfast ideas for vegans include Tofu Scramble and Cauliflower Scramble, instead of eggs How to bake without eggs: Gena uses a “flax egg,” which is ground flax seeds with water; another idea is the liquid left from a can of chickpeas (aquafaba), which can be used in various ways. Gena’s advice for swapping cow's milk with non-dairy alternatives: Soy milk is the most comparable to dairy Use soy, cashew, or coconut milk in soups Use almond or cashew milk in smoothies Use oat milk for coffee beverages Look for fortification and watch out for added sugar. Read the label! Favorite ways to use beans and lentils: salads, bowls, grain pilaf, pasta dishes, soups, and sauces Gena’s advice about pre-soaking nuts and seeds Gena’s Spring Panzanella Salad, with asparagus, frozen peas, greens, chickpeas, artichoke hearts, and croutons Tofu and Greens: a hearty meal to feed a crowd Gena’s connection to Food52 Gena’s #1 favorite vegan dessert: chocolate cake What’s next for Gena Giveaway:  Who wants to win a copy of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals? In the comments section at the end of this post, tell me about your favorite vegan recipe (something that's always a "win" with your family) and/or why you'd love to win the book. I'll pick one U.S. winner at random on June 12th. Links: The Full Helping (Gena's blog): https://www.thefullhelping.com/ Facebook: https://www.facebook.com/TheFullHelping/  Twitter: https://twitter.com/thefullhelping Instagram: https://www.instagram.com/thefullhelping/ www.superhealthykids.com www.parentsondemand.com

If you’ve recently transitioned to vegetarian or a plant-based diet then you probably know how COMPLEX it can be when you’re eating out with your friends and family. And a lot of times it’s a bit uncomfortable when you’re the only one asking the waiter a ton of questions while everyone else is watching you...and then making you second guess, should I even follow through with this lifestyle? Well, you’re not alone! In 2014, a large group of former vegetarians and vegans were asked which aspect of the lifestyle did they find most difficult and they said they disliked that their diet made them “stick out from the crowd”. Today’ I’m going to read you an article written by Gena Hamshaw called, “Our Best Tips for Eating Out as a Vegan“, on how to order at every type of restaurant: https://food52.com/blog/15672-our-best-tips-for-eating-out-as-a-vegan?utm_source=cj&utm_medium=affiliate&utm_campaign=Food52+Shop&affil=cj&company=Skimlin --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

As health-conscious Americans shift their focus away from dieting and towards whole, nourishing foods, vegan and raw food diets have been moving into the spotlight. But can you embrace raw foods without breaking the bank? Is it possible to get the nutrition you need on a plant based diet? Will you be able to juggle food prep with everything else in your hectic life? Can raw and vegan foods still taste satisfying and delicious? In this segment of The Organic View Radio Show, host, June Stoyer talks to Gena Hamshaw, author of “Choosing Raw: Making Raw Foods Part of the Way You Eat”.  Today's show is sponsored by Austria's Finest Naturally Authentic Pumpkin Seeds and Pumpkin Seed Oil from the Steiermark available at OrganicUniverse.com. Listeners of TheOrganicView can receive $1 off their purchase by using the coupon code "orgview".  For more offers, please visit our website at www.theorganicview.com Do you like FREE stuff? Tune in to The Organic View Radio Show, Monday through Friday @6pm Eastern and visit our contest section at www.theorganicview.com/contests to win one of our monthly prizes!

Gena Hamshaw is a certified nutritionist, an RDN-in-training, a recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in The Huffington Post, Whole Living, O Magazine, Thrive, Origin, Wired, and Time, among many others. She is the author of Choosing Raw and her new book Food52 Vegan which boasts 60 vegetable driven recipes for any kitchen. Gena shares vegan recipes, lifestyle tips, and musings on body image and self-care on her website, The Full Helping (www.thefullhelping.com). Today we discuss the new book and the transformation of her website, plus parsnips, freekah, and her beef with veggie burgers. Plus my super bowl halftime show tangent, and a recipe for cauliflower and oyster mushroom tacos.   Show Notes: http://www.thesexyvegan.com/home/52   p.s. there was an editing glitch in this episode originally, but it has now been fixed.

We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go.  This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.   

We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go.  This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.   

Everyone thought the raw vegan diet was a fad soon to pass, but in 2014, it's alive and well. The raw food movement has been around for decades, but recently, it has morphed into a diet that’s more accessible, affordable and sophisticated – and no longer only for the crunchy, hippie types (not that there’s anything wrong with that :-)The raw food concept, at a basic level, believes that cooking removes the nutrients in food. Gena Hamshaw, CCN, a former book editor turned clinical nutritionist and author of “Choosing Raw: Making Raw Foods Part of the Way You Eat,” has been at the forefront of this shift. She believes that we should know where our food comes from, what it does to our body and how we can think about it as fuel, rather than just something to alleviate a hunger pang. Her blog abounds with innovative dishes that are as yummy as they are sustainable. Gena is ready to introduce you and open the window into the pleasures of raw food. And, if you are new to the raw food movement or don’t want to be 100% raw, no worries.  Gena believes that a healthy vegan diet includes raw and cooked foods—the perfect combination!

Everyone thought the raw vegan diet was a fad soon to pass, but in 2014, it's alive and well. The raw food movement has been around for decades, but recently, it has morphed into a diet that’s more accessible, affordable and sophisticated – and no longer only for the crunchy, hippie types (not that there’s anything wrong with that :-)The raw food concept, at a basic level, believes that cooking removes the nutrients in food. Gena Hamshaw, CCN, a former book editor turned clinical nutritionist and author of “Choosing Raw: Making Raw Foods Part of the Way You Eat,” has been at the forefront of this shift. She believes that we should know where our food comes from, what it does to our body and how we can think about it as fuel, rather than just something to alleviate a hunger pang. Her blog abounds with innovative dishes that are as yummy as they are sustainable. Gena is ready to introduce you and open the window into the pleasures of raw food. And, if you are new to the raw food movement or don’t want to be 100% raw, no worries.  Gena believes that a healthy vegan diet includes raw and cooked foods—the perfect combination!

Today's show features Gena Hamshaw, author of Choosing Raw: Making Raw Foods Part of the Way You Eat. We talk about food trends, nutritional misinformation, and how she feels about having "ham" in her last name. Also a Vegan MoFo update with Cadry Nelson of Cadry's Kitchen. Show notes at: http://www.thesexyvegan.com/home/hamshaw

Gena Hamshaw, the culinary genius and health educator behind choosingraw.com, joins us to discuss her sensational new book, Choosing Raw: Making Raw Foods Part of the Way You Eat.