Podcasts about sweet potato soul

Jenné Claiborne, author of the new cookbook, Vegan Vibes, shares her journey from eating in a way that was harmful, and slipping into diet culture, to learning to love nourishing, nutrient-dense food and sharing that love of food with others through her brand, Sweet Potato Soul. Jenné and Kathryn talk about some of the issues surrounding veganism and eating disorder recovery, as well as making ethical choices in eating while also avoiding restrictive dieting.  Get the FREE 30-day Brain over Binge Inspiration Booklet Learn more about Jenné Claiborne: New cookbook: Vegan Vibes Sweetpotatosoul.com Instagram YouTube Book referenced in this show: Veganism and Eating Disorder Recovery by Jenn Friedman Brain over Binge resources: Get personalized support with one-on-one coaching or group coaching Subscribe to the Brain over Binge Course for only $18.99 per month Get the Second Edition of Brain over Binge on Amazon and Audible, BarnesandNoble.com, Apple iBooks, or Kobo. Get the Brain over Binge Recovery Guide   Disclaimer: *The Brain over Binge Podcast is produced and recorded by Brain over Binge Recovery Coaching, LLC. All work is copyrighted by Brain over Binge Recovery Coaching, LLC, and all rights are reserved. As a disclaimer, the hosts of the Brain over Binge Podcast are not professional counselors or licensed healthcare providers, and this podcast is not a substitute for medical advice or any form of professional therapy. Eating disorders can have serious health consequences and you are strongly advised to seek medical attention for matters relating to your health. Please get help when you need it, and good luck on your journey.

On today's episode of the podcast, Jenne Claiborne of Sweet Potato Soul shares how she has grown a massive YouTube channel based on her passion business on southern inspired vegan recipes. Jenné is a vegan chef, content creator, and author of the Sweet Potato Soul cookbook, who is known for creating colorful, unique, and easy-to-make southern inspired vegan recipes. She became vegan for ethical and animal welfare reasons, and was pleasantly surprised by the way in which it improved her health and happiness. Jenné has been featured on several shows and in various other media outlets, including The Today Show, the New York Times, Washington Post, and more. You can find her recipes on SweetPotatoSoul.com and in her cookbook, Sweet Potato Soul. WHAT JENNE DISCUSSED: *The motivation behind why and how she started her niche business focused on southern inspired vegan food. *How she “veganizes” popular southern dishes *How she built her YouTube channel and her revenue streams *Her approach to life and business AND SO MUCH MORE HOW TO KEEP UP WITH JENNE: - On Instagram: https://instagram.com/sweetpotatosoul - Via her website: https://sweetpotatosoul.com ❤ Get the best-selling Clever Girl Finance Books: clevergirlfinance.com/books ❤ Get access to 30+ free courses, worksheets, savings challenges, and our favorite banking resources: clevergirlfinance.com/course-packages/ ❤ Read the Clever Girl Finance Blog: clevergirlfinance.com/blog ❤ Follow us on Instagram: instagram.com/clevergirlfinance

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Join Chef Farokh Talati on our Play Me a Recipe Podcast as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you're creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Hey Pickles!This week has been difficult for our WNY Community. A racist mad man gunned down 10 of our neighbors, friends, and family.We pay tribute to the victims, and honor them. Their lives were stolen, not lost. Our hearts are with every member of the Buffalo community, as we all attempt to live in this new normal.We're starting a new segment to share some of the vegan organizations that we encourage you to support. This week we focus on Mockingbird Farm Animal Sanctuary, and The Buffalo Chapter of Food Not Bombs. We also continue our Vegan Cookbook Challenge with a recipe from Jenne Claiborne's Sweet Potato Soul. The name taken from her extremely successful YouTube food channel!Hold your family & friends close.Thank you so much for listening. Here are the linksAffiliate link to the cookbook *paid link   https://amzn.to/3yFJFsaAffiliate link to Teakwood Spoon Set *paid link   https://amzn.to/3G79nI5Mockingbird Farm     https://www.mockingbirdfarmny.comFood Not Bombs.   https://foodnotbombs.net/new_site/index.phpSweet Potato Soul YouTube     https://www.youtube.com/c/SweetPotatoSoulSupport the show

Growing on different social platforms, transitioning businesses, and building a team with Jenné Claiborne from Sweet Potato Soul. ----- Welcome to episode 346 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Jenné Claiborne from Sweet Potato Soul about how she has built her business as a content creator and gained over 600k subscribers on YouTube. 600K YouTube Subscribers We're really excited to be chatting with Jenné from Sweet Potato Soul today! She's a vegan chef, cookbook author, food blogger, and successful YouTuber with over 600k subscribers. From working as an actor to offering personal chef services to becoming a full-time content creator, Jenné has had quite the entrepreneurial journey. In this episode, you'll hear what she's learned along the way, how she has been growing her team, why she focuses so much on video, and what the revenue streams currently look like for her business. It's a really great episode, and Jenné is just such an inspiring, hard-working creator. We know you'll have lots of takeaways from this conversation! In this episode, you'll learn: How Jenné launched her blog How she started offering personal chef services How she got her first cookbook deal Why she started sharing videos on YouTube Why she shifted her focus to content creation full-time Why she focuses so much on video Why she struggled with growing her team What her team looks like now Why she hired a personal assistant What the revenue streams look like for her business How she manages her finances both personally and professionally Resources: Sweet Potato Soul Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook Victoria Moran Who Not How: The Formula to Achieve Bigger Goals Through Accelerating Teamwork Your World-Class Assistant Follow Jenné on Instagram, YouTube, and Facebook Complete the Podcast Listener Survey for a chance to win a $100 Amazon gift card! Join the Food Blogger Pro Podcast Facebook Group Check out the Food Blogger Pro YouTube channel (and subscribe while you're there!) If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Hello beautiful people! In this episode I give some advice on sharing mental health concerns with your employer. I think share my vegan experience! I'm so happy with my decision to become vegan and I wanted to share some information on why I made this choice, what I learned, what I eat, and some resources I've discovered.Documentaries:      "What the health"  https://www.whatthehealthfilm.com/  ( Can watch on                                                    Netflix)                                             "Cowspiracy: The Sustainability Secret"  ( Can watch on Netflix)                                            "Live and Let Live" ( Watch on Prime video)                                             "Eating Animals" ( Watch on Hulu) YouTube Channels :    Rainbow Plant life                                                 Cheap Lazy Vegan                                                  Goodful                                                   The Chic natural                                                   Sweet Potato Soul                                                  Hot For Food                                                  Edgy Veg                                                  Avantgarde Vegan                                                  Rachel Ama  Here is the link to my calendars and journals page. Or you can just type in my name in the search bar.https://www.amazon.com/s?k=antasia+maddox&ref=nb_sb_nossFacebook:  www.facebook.com/groups/472784687505331/Instagram:  @uncommonthoughts21                          @maddfoxdesignsYouTube: Uncommon Thoughts PodcastEmail: uncommonquestions1@gmail.com 

In this episode, Liz talks to Jenné Claiborne, founder of the wildly popular vegan lifestyle platform and cookbook, Sweet Potato Soul, about how she went from being a picky chicken nugget eater kid to a plant-based chef, cooking instructor, and health coach. Jenné explains why — at the end of the day — modeling healthy eating habits is more important than your kids or family eating healthy. She also talked about why she's raising her daughter to be vegan and offers health recipe suggestions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jenné Claiborne is a vegan chef, cooking instructor and creator of the popular blog and youtube channel of the same name, Sweet Potato Soul. She studied at the institute of integrative nutrition and founded the personal chef company, the Nourishing Vegan whose clients have included India Arie, Lucy Lu, LuluLemon, Soho House, Whole Foods among many. Jenné's recipes and nutritional advice have been featured on NBC’s Today Show, VegNews, Ebony, Greatlist.com, Refinery 29, BET, Well + Good, Shape.com and Laika Magazine, Vegetarian Magazine, Thoughtfully Magazine, Instyle.com, the Huffington post, Readers Digest, Urban Bush Babes, Main Street Vegan Radio, and Our Hen House. She is the author of Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul : A Cookbook.Jenné Claiborne: sweetpotatosoul.com IG: @sweetpotatosoulDustin Harder: veganroadie.com IG: @ theveganroadieDavid Rossetti: davidrossetti.com IG: @drossetti

In this episode of Teach Me How To Vegan, we share some of our favorite resources for finding great vegan recipes including blogs, cook books, other websites, and we share a few of our favorite recipes from those sites. There is so much information and so many resources available, sometimes too much information can be overwhelming and not helpful—we hope this episode will help you jumpstart your recipe repertoire and give you a starting point for finding recipes that match your taste, preferences, and lifestyle. Resources Mentioned: APNM Plant-Based Eating Program Recipes https://apnm.org/recipes Nora Cooks https://www.noracooks.com hot for food by Lauren Toyota https://www.hotforfoodblog.com   Sweet Potato Soul https://sweetpotatosoul.com High Carb Hannah https://highcarbhannah.co Let’s Get Saucy ebook https://highcarbhannah.co/product/lets-get-saucy/ Physicians Committee for Responsible Medicine https://www.pcrm.org/good-nutrition/plant-based-diets/recipes nutritionfacts.org Recipes https://nutritionfacts.org/recipes How Not to Die Cookbook https://www.amazon.com/How-Not-Die-Cookbook-Recipes/dp/1250127769 How Not to Diet Cookbook https://www.amazon.com/How-Not-Diet-Cookbook-Permanent/dp/1250199255 Oh She Glows https://ohsheglows.com/the-book/ Doesn’t Taste Like Chicken   https://itdoesnttastelikechicken.com  Recipes Mentioned Spanikopita https://avirtualvegan.com/vegan-spanakopita/ Breakfast Trifle https://www.hotforfoodblog.com/recipes/2018/04/10/vegan-biscuit-bacon-egg-breakfast-trifle/ Buffalo Cauliflower Wings https://www.hotforfoodblog.com/recipes/2014/02/11/cauliflower-buffalo-wings/ Fried Eggs https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Corn Chowder https://youtu.be/IruyT78MU3M Green Bean Casserole https://itdoesnttastelikechicken.com/vegan-green-bean-casserole/ Tofu Ricotta https://www.pbs.org/food/fresh-tastes/stuffed-shells/ Chocolate Chip Cookies https://healthyhappylife.com/my-best-vegan-cookie-recipe-yet-plus-7/

Book Notes Carrie recommends the first issue of DC Comics' digital series, Represent!: It's a Bird by Christian Cooper and Alitha Martinez. Carrie also recommends The Flatshare by Beth O'Leary. Michael sleuthed out American Predator: The Hunt for the Most Meticulous Serial Killer of the 21st Century by Maureen Callahan. Michael also recommends Ring Shout by P. Djeli Clark. Adam shares YA nonfiction, Everything You Wanted to Know about Indians but Were Afraid to Ask by Anton Treuer. Adam also recommends JCPL's Story Phone. Dial up a story anytime with the JCPL Story Phone. Simply call the Story Phone line, 859-885-7234, and choose from a selection of stories to listen to. New stories are added each week. Bite Notes The next time you go birdwatching, pack an easy travel snack to keep you fortified. Jenné Claiborne, author of the cookbook Sweet Potato Soul, offers several vegan travel snacks on her website. Get cozy with a warm bowl of wild rice pudding from The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley. Pair American Predator with Maudite, a beer brewed by Unibroue.

In this episode we will talk about my early TTC journey and how I felt about pregnancy and fertility before conceiving in 2019. Note: this episode was originally published in December 2018 while the podcast was previously named Plantiful Mama. This episode is the first instalment of My Mamahood Journey series (MMJ), more episodes coming soon! In this episode we explore: TTC & Hormonal Imbalances Baby Fever I'm a Multi-Passionate Person Dealing with Infertility Pregnancy on Social Medias Conscious Conception Show Notes: - Ellen Fisher www.instagram.com/ellenfisher - Sarah Lemkus www.instagram.com/sarahlemkus - Earthy Andy www.instagram.com/earthyandy - Jinti Fell www.instagram.com/jinti_fell - The Fairly Local Vegan www.instagram.com/thefairlylocalvegan - Sweet Potato Soul www.instagram.com/sweetpotatosoul - Meagan Moon www.instagram.com/meagan_moon - Hilary Duff www.instagram.com/hilaryduff Find Blooming Mamahood https://bloomingmamahood.com https://www.instagram.com/bloomingmamahood https://www.youtube.com/channel/UCjVfmdrY57kzAXDJvTj-jGg/ Find Laurie Lo https://www.instagram.com/_laurielo http://youtube.com/LaurieLo

#25: In this episode, I chat with the talented food blogger and cookbook author behind Sweet Potato Soul, Jenné Claiborne. Jenné is best known for her delicious vegan recipes and incredible skills in the kitchen. Jenné shares how and why she started her blog and her journey becoming a vegan food chef, how she got her first cookbook deal, when she officially transitioned into a full vegan lifestyle and how that truly changed her life. We also dive into getting pregnant with her daughter and now raising her daughter vegan too, and Jenné shares her go-to vegan meals anyone will love, tips on transitioning into a plant-based lifestyle and her pantry staples. This episode is packed with tons of amazing info and Jenné is the sweetest mama - I know you guys will love her as much as I loved getting to chat with her. For more from Jenné head on over to sweetpotatosoul.comHuge thank you to one of my favorite snacks - Siren Snacks - for sponsoring today's blog post. Siren Snacks makes all non-GMO, vegan, soy-free, grain-free and gluten-free snacks. They are in bite form and one bag is a serving size (the dream). They have the most delicious flavors like dark chocolate brownie, lemon poppyseed, birthday cake, cookie dough and snickerdoodle. I remember the first day I tried them I literally ate 5 bags because I was so excited about every flavor they have. They also now offer a line of organic energy bites with flavors like mocha chip and matcha latte and their relaxation ones with hemp-derived CBD are a game changer. Use this link and the code RACHL to get 15% off of Siren Snacks.For more from me, I'm over @rachLmansfield and rachLmansfield.com 

#246: On this episode we sit down with Jenné Claiborne. Jenné is a vegan chef, health coach, cooking instructor, author and the creator of the wildly popular blog and brand Sweet Potato Soul. On today's episode we are learning all about the vegan lifestyle. Why would someone choose to go vegan? What are the benefits? What are the challenges? Today we deep dive into all of it and Jenné is the perfect person to break it all down.  To connect with Jenné Claiborne click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE Read More on The Skinny Confidential HERE For Detailed Show Notes visit TSCPODCAST.COM To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) This episode is brought to you by GLOSSIER What matters to you most when it comes to skincare? Quality of ingredients? Effectiveness? Glossier believes beauty starts with skin first, makeup second. Glossier's Milky Jelly Cleanser is the perfect way to start your skincare routine. Plus, all new customers will get 10% off their first order on Glossier.com/podcast/skinny This episode is brought to you by FOUR SIGMATIC We have been drinking this company's mushroom-infused elixirs and coffees for over a year now. When we need a break from coffee but still need that extra morning jolt and focus the Mushroom Coffee with Lion's Mane and Chaga is the way to go. Lauryn also drinks the Mushroom Matcha which is a green tea designed as a coffee alternative for those of you who want to cut back on caffeine without losing focus and cognitive boosts. This stuff doesn't actually taste like mushrooms, it's delicious. All of these blends have a ton of nutrients and amino acids to give you balanced energy without the jitters. To try FOUR SIGMATIC products go to foursigmatic.com/skinny and use promo code SKINNY for 15% off all products. Produced by Dear Media 

In this episode, Kathy chats with vegan chef/cooking instructor Jenne Claiborne about: -- how her cooking is influenced by her Southern family and roots -- becoming a superstar "brand" -- how "food animals" influence her work -- her partnership with Whole Foods -- how the "mainstreaming of veganism" keeps Jenne hopeful

CATCH UP WITH K + L K + L are kicking today off with some SNL love, period-talk, sound baths, and church! If you don’t know, now you know—Krista is all about decompressing through sound baths. Today she reflects on how her most recent experience wasn’t conducive to the alone time she’s been craving. Lindsey recounts her second church outing of the week, giving detail on what it’s like to attend this church in Los Angeles. Tune in to find out who L sat behind in church, and how this is tied to K’s favorite Instagram story of all time.   THE INTERVIEW Today we are sitting down with vegan chef, blogger, and author of the cookbook Sweet Potato Soul, Jenné Claiborne! She is the sweetest soul, has amazing vegan recipes, and is a beautiful example of creating a life you love. Before digging into the foodie conversation, Jenné reveals how she did her wedding on a budget (only spending $400 on her wedding dress!). We ask where Jenné’s vegan story began, and she shares how her first introduction to veganism was through her dad’s religious background. It was the exposure to the ethical side of veganism that actually had her changing her diet from mostly plant-based to vegan. Jenné recounts the journey of her career—from going to school for acting, to a private chef in NYC, to now being a full-time blogger with a YouTube channel. We also ask her recommendations for transitioning to veganism, any controversies she encounters online, and her experience with being a woman of color in the wellness space.   We also talk about: Helping people align with their values Jenné’s desire to be an entrepreneur How word-of-mouth helped grow her business How ethnic food can easily be vegan Privilege and being vegan Deregulation of organic labeling laws The problems with factory farming How being a mother has fulfilled her Jenné’s experience with mom-guilt   Find more to love at almost30podcast.com!   Love: Checkout Black Girl in Om, Lauren Ash’s podcast. Click here to listen to the episode with Jenné Claiborne on Veganism!   Resources: Learn more: sweetpotatosoul.com Instagram: @sweetpotatosoul YouTube: Sweet Potato Soul Cookbook: Sweet Potato Soul: 100 Easy Vegan Recipes   Upcoming Events: December 7th: Los Angeles with Shan Boodram December 12th: Miami with Nikki Novo   Sponsors: Further Food | Use code ALMOST30 for 30% off your purchase at shop.furtherfood.com/discount/ALMOST30 Daily Harvest | Use code ALMOST30 to get $25 off your first box at www.daily-harvest.com Liquid IV |  Visit liquid-iv.com and use code ALMOST30 for 25% off Away | Use code ALMOST30 for $20 off a suitcase at awaytravel.com/almost30 Four Sigmatic | Use code ALMOST30 for 15% off your order at foursigmatic.com/almost30 Perfect Snacks | Visit www.perfectbar.com/almost30 for 15% off the perfect bar Almost 30 is edited by Crate Media

'Great Chefs' was a series of cooking shows and cookbooks that made over 700 episodes. Each episode was recorded entirely in a professional kitchen rather than a production studio, and each consisted of 3 segments— an appetizer, an entree, and a dessert. Each dish was made by a different chef and the whole thing was super straight-forward. No bells or whistles or fancy camerawork or anything. Just straight-up cooking. And the instructions were incredibly clear thanks to the voiceover work of the one and only Mary Lou Conroy. In her thick Louisiana accent, Mary Lou described everything the chefs were doing.Watching 'Great Chefs' was Julia's cooking education.She connected with Mary Lou Conroy, who is now 91 years old, to talk about the role of food in Mary Lou's life, her love of travel and reading, and what makes her excited during this chapter of her life.There is also a shoutout to the MiNO Foundation (Made in New Orleans) and answers to listeners' questions about vegan cooking with responses from Timothy Pakron (Mississippi Vegan) and Jenné Claiborne (Sweet Potato Soul).Follow-up links:'Great Chefs' official website.Watch 'Great Chefs' on Amazon Prime.Eater: 'Great Chefs' is Amazon Prime's Best Kept Culinary SecretMiNO FoundationJenné Claiborne: Sweet Potato SoulTimothy Pakron: Mississippi VeganOxoJulia Turshen 

How can your resourcefulness lead you to where you can serve the most? Jenné Claiborne, YouTuber, vegan chef, and author always had an entrepreneurial spirit but she never would've imagined the impact she would have through her popular YouTube food and lifestyle channel, Sweet Potato Soul. She shares her best tips on how to grow an audience on YouTube, how to listen to your followers but also stay true to yourself, and how to pivot towards a new opportunity that feeds your soul. - Sign up for the 5 Day Sync Songwriting Challenge! http://www.catchthemoonmusic.com/5day - Preorder Cathy's book! dontkeepyourdayjob.com/book - Thanks Skillshare! 2 months free at skillshare.com/dreamjob2 - Thank you Clutter! $50 off your first month at Clutter.com/dreamjob, code dreamjob - Thanks ShipStation! Free trial at ShipStation.com, code dreamjob - Thank you Netsuite! Download their Free guide at NetSuite.com/dreamjob

In today's episode, we will talk about 5 things that we can all learn from the "Why I'm No Longer Vegan" trend that has been going around the vegan community for the past couple years. In this episode we explore: 3:16 #1 You need to educate yourself 6:02 #2 You shouldn’t do smtg just because someone else is doing it 6:42 #3 Influencers are human too and they make mistakes and they have flaws 9:03 #4 You need to be careful when making lifestyle change because you could hurt yourself 9:54 #5 We could all use some compassion and support 12:30 Extra: If you share things online with people, you are responsible for the content that you put out there. You may be on your journey, but people will give you their trust and if you make mistake you should apologize and fix it. Show Notes: Vegan Earth & Soul's response (What We Can Learn from 23 Ex Vegan Youtubers https://youtu.be/iqDK_0iaVCE Silke Dewulf's response https://youtu.be/7CnON2t6Uu0 Sarah's Vegan Kitchen's response https://youtu.be/6N10sMypYSg Cheap Lazy Vegan's response https://youtu.be/yiC2y_lzBHU Lilikoi Hawaii's response https://youtu.be/QwOd-rp7icY Kate Flowers's response https://youtu.be/JaReph5QcfA; https://youtu.be/KuUm-JI_ABQ Unnatural Vegan's response https://youtu.be/wSORxHNmKhI Nikki Vegan's response https://youtu.be/OnF17fIMQ_g Lose your Veganity's response https://youtu.be/iNt5_peQFgM READ: "Our Vegan Diet Almost Killed Us" http://www.eatplantsdrinkbeer.com/readup/2015/11/12/our-vegan-diet-almost-killed-us?fbclid=IwAR1gEKhshdtfUZq8ExyiArtsj3aQHZMFIn8znffo-jkl4aehq88OZBhKPFo A Few Youtubers with Healthy Balanced Vegans Diets Pick Up Limes https://www.youtube.com/channel/UCq2E1mIwUKMWzCA4liA_XGQ Sarah's Vegan Kitchen https://www.youtube.com/channel/UCAbKLYEuTR1riockIgAWBiw?&ab_channel=Sarah%27sVeganKitchen Liv B https://www.youtube.com/channel/UCtuwIdM0Zx7xCiZSa_clRzw?&ab_channel=LivB Mina Rome https://www.youtube.com/channel/UCBy9QPDqagPyrdV_01-c9Xw?&ab_channel=MinaRome Sweet Simple Vegan https://www.youtube.com/channel/UCDYDFqV45Nqp4V8eaCI_UVQ?&ab_channel=SweetSimpleVegan ApplesandAmandas https://www.youtube.com/channel/UCvalh9E_2BpE_cyVe7pEOOg?&ab_channel=applesandamandas Sweet Potato Soul https://www.youtube.com/user/SweetPotatoSoul?&ab_channel=SweetPotatoSoul Cheap Lazy Vegan https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A?&ab_channel=CheapLazyVegan Find Plantiful Mama https://www.plantiful-mama.com/ https://www.instagram.com/itslaurielo/ https://www.instagram.com/plantiful_mama/

Devin Burke is an author, speaker, and high-performance Health Coach who works with entrepreneurs and business leaders to take control of their health and rediscover their optimal energy. Devin discusses the best ways to communicate services to clients and how to be successful as a Health Coach. Lina Salazar is a Health Coach, a lawyer, and the creator of Live Well. She describes her shift from a career in law and political science to pursuing her true passion in health and wellness and how she uses her own story and experience with dieting to help women fighting with food freedom. She explains how she found balance in life and shares the tools she uses to help others feel nourished in all areas of their own lives. Kelly Cohen Ohnona is a holistic chef, a Health Coach, and the creator of My Organic Diary. She talks with us about how she incorporates social media into her business to build a client base and connect with other like-minded people. Kelly also describes how growing up in France influenced her approach to food and how she uses her background to create connection. Jenné Claiborne is a vegan chef, an author, and the blogger behind Sweet Potato Soul. Having successfully turned her hobbies of blogging and creating YouTube content into a business, Jenné describes the steps it took to turn her love for food into a career.

Hello everyone! Plantiful Mama here! Welcome to my brand new podcast. I'm not 100% sure what this podcast will end up being but I had been contemplating starting a podcast for a long time and I decided to just go for it! In this episode we explore: 0:49 Who is Plantiful Mama? 2:13 TTC & Hormonal Imbalances 3:02 What I Do Everyday 3:45 Baby Fever 4:42 I'm a Multi-Passionate Person 6:40 What You Will Hear About on This Podcast 7:52 Dealing with Infertility 12:20 Pregnancy on Social Medias 13:26 Conscious Conception Show Notes: - Ellen Fisher www.instagram.com/ellenfisher - Sarah Lemkus www.instagram.com/sarahlemkus - Earthy Andy www.instagram.com/earthyandy - Jinti Fell www.instagram.com/jinti_fell - The Fairly Local Vegan www.instagram.com/thefairlylocalvegan - Sweet Potato Soul www.instagram.com/sweetpotatosoul - Meagan Moon www.instagram.com/meagan_moon - Hilary Duff www.instagram.com/hilaryduff

The OneSun3flowers Podcast is a digital space for women to share different notable experiences in their journey as a means of releasing uplifting, and unifying other women. We also want to leave behind words & stories that be utilized by generations to follow. The weekly conversation is led by author, poet, mother and educator, Courtney N. Brookins from the Chicagoland area where she discusses all things related to women's empowerment, self-love and self-care. Her focus is about helping women "Bloom into their Best Selves" Today's episode features registered nurse,Tammy Robertson. Tammy is a Chicago native now living in Phoenix, Arizona who is launching a new holistic company in early 2019. Tammy is focused of holistic healthcare and healthy eating. Our conversation was centered around defining veganism, the myths behind veganism and supporting others on living a plant-based lifestyle. Highlights from this conversation include myths about soy & protein, industrial influences on American diets, and the connectivity to eating lifestyles & diseases. Tammy can be contacted through the following channels: Email: arizonawellnessforum@gmail.com Website: arizonawellnessforum.com Additional Resources mentioned in today's episode: Physicians Committee for Responsible Medicine- Neal Barnard 21 day vegan kick start, pamphlets and brochures, pcrm.org, podcast: the exam room Nutrition facts- Michael Greger nutritionfacts.org The joyful vegan- Colleen Patrick Goudreau (author, animal rights activist, podcaster) https://www.colleenpatrickgoudreau.com/30-day-vegan-challenge/ Wellness Forum Health- Dr Pam Popper: wellnessforumhealth.com Dr Melanie Joy- author of Why We Love Dogs, Eat Pigs and Wear Cows Brenda Davis RD- brendadavisrd.com Victoria Moran- Main Street Vegan (Author, vegan lifestyle coach, educator, podcaster) www.mainstreetvegan.com Julieana Heaver RD- registered dietician- plantbaseddietician.com Forks Over Knives, Food Matters, What the Health, Cowspiracy, Vegucated, Plant Pure Nation, Eating you Alive YouTube cooking channels: Sweet Potato Soul, Hot for Food, It Doesn’t Taste Like Chicken, The Edgy Veg If you're looking for a tribe to continue to connect with please find us on our podcast page instagram.com/onesun3flowerspodcast or visit our company page instagram.com/onesun3flowers. To keep discussing today's topic and other topics discussed on the podcast, join our Facebook group at OneSun3Flowers. Our store is open and selling shirts to empower women, girls and the entire tribe. Shop onesun3flowers.myshopify.com to grab a new tee. If you have questions or would like to discuss podcast sponsorship, email us at onesun3flowers@gmail.com The hashtag for the podcast is #onesun3flowerspodcast. Make sure to follow us on social media: Twitter: twitter.com/onesun3flowers Instagram: instagram.com/onesun3flowerspodcast Facebook: facebook.com/onesun3flowers Book, Flowering Yourself: bit.ly/flowering_yourself

Sweet Potato Soul100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice and SoulBy Jenné Claiborne Suzy Chase: Welcome to Cookery by the Book podcast with me, Suzy Chase.Jenné: I'm Jenné Claiborne, and my cookbook is Sweet Potato Soul.Suzy Chase: I'm not even going to ask you the obvious first question, if it's difficult to be a vegan from the south, but I did want to kick things off by asking you about cooking on your own when you were in elementary school. I thought that was so interesting.Jenné: Yeah, well, my mom didn't like to cook, so she got me some cookbooks. I found the recipes that I liked and got started, and it was great for me. I loved it, and my mom, it was good for her, too, because she got to eat well. We didn't have to eat out at restaurants all the time.Suzy Chase: What was the favorite thing you made when you were little?Jenné: It was Szechuan chicken, so long before being vegan, Szechuan chicken, and I loved it, because it had all these different ingredients that, to me, seemed so exotic. We had to go to the specialty grocery store. We went to the Asian grocery store to buy everything, so it was a lot of fun. All the measuring out, a little bit of this, and a little bit of that, and using the wok and making the sauce, and it was just so fun. And really, that was the only recipe that I can even remember making. I don't remember making anything else. That might be the only thing I was into.Suzy Chase: So, my mom passed away a few years ago, and one thing I long for is sitting at our kitchen table talking while she cooks. That, to me, is home. Talk about when your love of food and comfort in the kitchen began.Jenné: Like I said, my mom, she's not a big cook. However, my grandmother is, and so is my dad. So, I have those memories and those moments with those two where they're cooking, and we're sitting having a conversation, prep, and cooking, maybe I'm not. Maybe I'm just watching. So, when I was really little, my first exposure to being in the kitchen was when my grandmother moved down to Georgia and we all lived together. She was the main cook in the house, and just I was always in the kitchen with her, always helping her. Or she would give me little side projects to mix things, or even if it wasn't side projects, she would just let me do my own thing on the side, so I could say, "Oh, I'm gonna mix this flour with this baking powder, with this sugar, with this whatever."Jenné: It would never be edible, ever, but she always let me be creative and let me get my hands dirty and be in the kitchen with her, and the same with my dad. It's funny. My dad actually was raised vegan, and he grew up eating vegan. He was in his 20s when he met my mom. He always blames it on my mom, the fall, he says.Suzy Chase: The fall.Jenné: He's back now, but it took a while. So, the type of cuisine that my dad was making is all plant based, so I learned how to cook that way from him, and I remember hearing stories about ... It was foreign to me eating so many vegetables and tofu and things like that, but he would tell me stories about what he was cooking and about the ingredients, like tumeric, and, "This is the tofu, and this is when I used to work at the vegan restaurant. We would make this ice cream using this."Jenné: So, I've always been surrounded by food and by stories in the kitchen.Suzy Chase: What is your soul food philosophy?Jenné: My soul food philosophy is that any type of food can be soul food. However, being a black person from the south and just from the United States, it's definitely the traditional foods as well, the candied yams and mac and cheese and all those things, collard greens. So, that's the base point. Those are the celebratory foods, the things that when I think of my family, those are the foods I really want to eat the most. However, my grandmother, when I was a kid and still now, she always said that you put soul into everything you're cooking, and I started noticing that even though we weren't eating the stereotypical celebratory soul foods every single day, we were eating homemade foods. We were eating lots of fruits and vegetables and grains and beans, and she was preparing it all in that same style with the same essence. So, soul food to me isn't just the cannon. It's everything that you make with soul and love and all those things.Suzy Chase: In Sweet Potato Soul, the cookbook, you explore the history of southern food. Now, what's the difference between soul food and southern food?Jenné: Well, southern food is a regional blanket statement. So, I would think of southern food as encompassing soul food, and encompassing creole and Asian food, but soul food, specifically, is the foods that black people invented from our circumstances living in the south as enslaved individuals, a lot of us. That food was very much influenced by European cuisines, African cuisines, Native American cuisines. Yeah, I mean it all has come from that, but the difference is really that it was created by black people in the south, and so you'll see if you're in the south, everybody eats collared greens. Everybody eats mac and cheese. Everybody eats a lot of these foods, but there's a certain way that it's made when it's soul food or when a black person makes it.Jenné: I don't know if there's an actual thing, like a big difference that you could pinpoint if you did a blind taste test, but certainly the person who's making it would tell you otherwise.Suzy Chase: I didn't realize the term soul food became popular in the 60s.Jenné: Mm-hmm (affirmative)- Me, too, until I started researching, which is another thing that I think is interesting, and I like, because now, 21st century, 2018, I look back at how this term is fairly new, but this cuisine has been around for hundreds of year, but the cuisine has been changing over and over throughout all these years, and now it continues to change. I think part of the fact that the term is so new, it makes me feel like there's even more freedom for change and metamorphosis. This is a very ... It's not the type of cuisine that has to be set in stone and the same all the time.Jenné: Even for me, when I'm thinking about soul food, I don't think of being vegan and making vegan soul food as something totally new and different and exotic. I think of it as going back to the roots, right? So, our ancestors ate far more plant based diet than we do today, and even my grandmother, who is still around today, ate a more plant based diet when she was my age or really younger than me, actually and so did her grandparents and her parents and such.Jenné: So, I think of soul food now as just going back to its plant based roots and reclaiming that the 60s and the 50s were a time when soul food was starting to become more fried and more heavy and more industrialized, relying more on packaged foods to prepare the soul food. Before it was just all homemade everything, and then, of course, the industrialization of the food system in the 50s had changed all American food, including soul food. So, now, we're just taking it back to pre-term soul food.Suzy Chase: So, describe how many things, other than food choices, shifted in your life after you became vegan.Jenné: I see. Okay, so after I became vegan, the food was obviously the main first thing that shifted, and I've always loved food, so it was really east for me to shift that, because I was in the kitchen. I was experimenting more. It was like a new adventure for me, and all I wanted to do was cook. All I wanted to do was grocery shop. We'd be at the farmer's market and buying new recipe books and things like that. But, a couple, I wouldn't say it really happened right away, but eventually, within the next year or so of being vegan, it started shifting my other consumer choices.Jenné: So, the clothing I was buying, I no longer bought clothing made with animal products, leather and wool and things like that. I have since started buying ... Actually, I've since buying all fast fashion, so I'm a lot more mindful of making sure to buy thrifted clothes, and I'm just a bit more eco-friendly. And of course, a lot of the reason people go vegan is for health reason, and for me, within a couple of weeks of being vegan, I noticed the health differences.Jenné: And before I was vegan, I was vegetarian. I thought I was very healthy. I realized I wasn't very healthy, because I think I just got used to my face line being whatever. And once I became vegan, I felt so much better. I didn't even realize that I wasn't feeling that great before. So, that happened almost immediately. That wasn't my main reason for becoming vegan, but it certainly, once I started feeling that shift so early on, I realized, "Okay, this is worth changing my lifestyle for."Suzy Chase: So, what kind of shift did you feel? Did you have more energy? Did you sleep better?Jenné: Those things for sure, but the thing was I have always, not any more, but I had always had digestive issues. From as early as I can remember, I was in the doctor on different medications, gastroenterologists. My parents were always trying to figure out what is going on with my gut. We knew that I was very sensitive to dairy, so I didn't eat things like pizza. I did eat some pizza, but very little cheese. I didn't eat ice cream. Dairy sneaks in everything.Jenné: So, basically, without knowing it until I became 100% vegan, I had just been suffering from dairy my whole life. Like I said, in and out of the doctor, all sorts of digestive issues, and everything, and that was influencing all areas of my life. I was more moody when my stomach was not feeling well. I had less energy. I couldn't sleep as well. I didn't feel my optimal self, but I got to a point where I thought, "Well, this is just my stomach. I'm just faulty. I can't do anything about this. Oh well."Jenné: And I got to that point a few years even before becoming vegan. It wasn't until I became vegan that I realized that it was really the dairy, because by the time I became vegan, all that I had left to cut out of my diet was I was eating yogurt, and occasionally, I'd have a slice of pizza, but I was hardly eating any at all. My skin cleared up after that. Of course, I had more energy after that. My whole outlook on life changed, because I wasn't uncomfortable all the time any more.Suzy Chase: One food that's listed in your southern pantry staples section is peanuts, the overlooked peanut, which I happen to love. Talk a little bit about George Washington Carver's vegan recipes in the 1900s made out of peanuts.Jenné: So, I've always been fascinated by George Washington Carver. In black history month in school, you learn about him and all his inventions of the peanut, the peanut butter, and revolutionized growing peanuts to fix soil, and all this amazing stuff. So, when I was writing my book, and I was doing research for the book, I started learning more about him, not just what I had learned in school during black history month. He made so many "inventions," recipes with the peanut, everything from making peanut butter to peanut meats, mock meats using peanuts. He used it for all different things, and he taught homemakers, in fact, back in the day we'd call them, how to use peanuts in their homes. Basically, they were very nutritious, obviously, high in protein and fiber and just great for the whole family.Jenné: The funny thing, though, is as much as I think it is very fascinating, as much as I love George Washington Carver, I'm allergic to peanuts, so I don't really eat peanuts.Suzy Chase: I know. I read that, and I read that for the longest you were repulsed by the sight and smell of peanuts, and it's almost like your body was protecting you.Jenné: But the thing is, I do not have an allergy to peanuts when they're not from the United States. It might be mental. I admit it might be totally psychosomatic, but I have multiple times eaten peanuts in different countries and not realize that I was eating it until three bites in or whatever and had no reaction whatsoever. I was at a talk recently, and the presenter was passing around peanuts that she had brought back recently from Ghana, and I'm like, "I'm gonna taste this and see what happens." I'm not gonna die. I'm not anaphylactic allergic. No problem, no issue, so I don't know if it's psychosomatic with me, or if there's something about the American-grown peanuts. I don't know, but I would like to get over this allergy, because I feel like it keeps me from my roots, my culture.Suzy Chase: Right.Jenné: But you know, another thing ago about him, George Washington Carver, that I didn't realize until working on this book was his also fascination with the sweet potato. He really researched peanuts, because peanuts are used to repair soil, farmland that's been overused and damaged. You can plant peanuts. They're nitrogen fixing, so they will fertilize and make that soil fertile again.Jenné: He also focused on sweet potatoes. Sweet potatoes are similar. They are very easy to grow. They are high in nutrients like peanuts are, and you can do a million and one things with them. So, in addition to making all these different inventions with peanuts, he was doing the same thing with sweet potatoes. He was also teaching homemakers how to use sweet potatoes. He has sweet potato milk. By the way, he has peanut milk, too, sweet potato butter. It's funny, because he says sweet potato lamb chops or sweet potatoes whatever, but it's 100% vegan. All this stuff is vegan. So, I just thought that was so interesting way back when it took him doing all this stuff.Suzy Chase: He was so ahead of his time.Jenné: Mm-hmm (affirmative)- Seriously.Suzy Chase: Speaking of sweet potatoes, they've always been your favorite food, and it's also the name of your hugely popular blog, Sweet Potato Soul. Talk a little bit about that.Jenné: I've always loved the sweet potato, and I can remember my grandmother preparing them for me when I got home after school. She always keeps baked sweet potatoes in our refrigerator. Quick snack, healthy, energizing, it's just perfect, and I've always loved them, and everything from canned yams to sweet potato pie, my two favorite foods. So, when I wanted to start my food blog, it made perfect sense that I would have my very favorite food in the title. Then, of course, soul, because soul food means so much to me, and I want to expand what that means, what soul food means. So, yeah.Suzy Chase: I never knew there were so many kinds of sweet potatoes. You have nine listed I your cookbook, to be exact. Can we find all of these varieties in the grocery store?Jenné: Yes, we can. There are more that I didn't feature, because they're too hard for us to find here in America, but you can find those. If you go to the grocery store, you might see a fake garnet and jewel yams. Those are sweet potatoes. They're not yams. Yams are something totally different. Or sometimes nowadays, you'll see the purple ones. I forgot the name of those right now, but the purple on the outside, purple on inside, I see those a lot at the grocery store these days. Also, the white on the inside, white on the outside, but if you want to go for the Asian varieties like the Okinawan sweet potato, which is gray on the outside and bright neon purple on the inside or the Japanese yams with the green ones, then you'll need to go to, usually you'll have to go to, an Asian grocery store. Why would you not want to go to that, anyway? That's my heaven.Jenné: So, I'll typically explore town, especially if you live in a big city, or if you live in Atlanta where I'm originally from, they're really easy to find. You might have to go to the ethnic or the international or Asian grocery store.Suzy Chase: I recently learned on another cookbook podcast that I did that monks in China wanted to invite non-Buddhists into their monastery, and they would eat vegetarian, but the guests wouldn't. So, they made dishes that looked and tasted similarly to meat and seafood dishes. This was the beginning of culinary replications. I'm dying to know what your thoughts are about vegan replications that look like, let's say, chicken.Jenné: Yeah, I am all for it. To be honest, I don't eat a lot of that. At home, I'm in love with vegetables and grains. That is all I need. I don't need mock meat or any of that. However, I love it for what it does for people. So many people use mock meats and these replications as a way to help in transition. Firstly, because a lot of people, they're so [inaudible 00:18:58] tastes of chicken, so they need something when they become vegan to hold them over for a while until they can figure out how to cook beans and figure out how to like broccoli and whole grains. A lot of people just don't like that, and they're not used to that. So, these foods act as a little bridge between the two. They're still totally vegan, so that's great, but they really help usher people a little closer into the real whole food, plant based lifestyle that I try to have people join.Suzy Chase: I'm surprised. I thought you were gonna be totally against it. I'm shocked.Jenné: No, I really don't have any ... The closest I have to that is I have two different sausage recipes, which are handmade sausages, so not store bought, vegan sausage. You do it by hand. It's very easy. And then I have the cauliflower chicken, but it's cauliflower. It's not Beyond Chicken that you get at Whole Foods and you bread and you fry. So, yeah, I'm not trying to like, "Everybody go eat this stuff," but I do think that those are good, like I said, a bridge.Suzy Chase: Just yesterday, I read an article that cited a recent study on consumer trends that found the term vegan to be the least appealing food and beverage marketing term among U.S. adults. What do you think about that?Jenné: Wow. Well, I'm surprised and I'm not surprised. I think vegan people, like myself, we tend to have an intuition about that. For me, though, with what I do, the marketing I'm doing and my mission is I want to be real trend, and this is vegan. I'm speaking to people who thought to themselves, they saw a movie, or they had a conversation, or whatever, they think, "I want to become vegan. I need to find vegan, specially vegan resources."Jenné: So, they might Google vegan recipes, and they'll find me. I want to be specific. I want those people. I don't want to proselytize to people. I'm not out there converting people. I'm more of a resources. However, I have thought about how if I want to reach a more mainstream audience, reach people who are not already looking for vegan resources, then using the term vegan is probably not the best way for me to do that, because it is a turn-off for a lot of people. Frankly, I think the biggest issue is that people have an image of what a vegan is and what a vegan lifestyle is, and they say, "That's not me, and that is not for me. I'm not interested."Jenné: So, until we can change the image and people's perception of what it means, I think it's a little bit more wise to influence people, get people on board without using ... I shouldn't say people. I should say more the mainstream on board without, I don't know. I don't want to say without using that term, but just maybe be a little bit more undercover with the term.Suzy Chase: So, yesterday, I made your recipe for sweet Jesus mac and cheese on page 113, and it's interesting, because for a different cookbook podcast I did, I made the original James Hemings recipe. First off, talk a little bit about James Hemings and who he was.Jenné: So, he was the enslaved chef of Thomas Jefferson, and he went with Thomas Jefferson when he went to Europe and spent time in France, and he studied food or cooking in Europe, and he brought it back to America. And he wrote down his recipes at Monticello, his estate, and that's probably that recipe that you made. I know Monticello, they have a lot of their recipes on their website. I have one of their books that's a cookbook, and it's all old recipes from James Hemings.Jenné: How was it?Suzy Chase: It was so bland, because they didn't use any salt.Jenné: Yeah, right, back then, can you imagine? So, the food back then was so much more bland, I think it's not until you really needed to combine. Mac and cheese, as soul food as it is, it is a European invention. He made it what it is, what that recipe is that you tasted, but it's definitely using all that cheese and the noodles, that's a European thing. But it wasn't until he brought it here and then folks started playing around with it and adding more flavor that it became what it is today, tasty, gooey mac and cheese.Jenné: But I think it was really necessary for this blending of culture. I mean, it is unfortunate the way that the cultures had to blend, but for these foods, these European foods to become tasty, they needed the African influence and the Native American influence.Suzy Chase: They sure did. So, your recipe for mac and "cheese" calls for sweet potatoes, lemon juice, and Dijon mustard, three flavors that never come up when I'm thinking about mac cheese. How did you create this recipe?Jenné: So, I played around with different mac and cheese recipes that I found on the internet and other cookbooks. My dad used to work at a famous vegan restaurant called A Soul Veg in Atlanta, and at Soul Veg, they make a mac and cheese. Everything they make is tofu, soy based. I love soy, but you don't have to use it for everything, very oily, very down-home vegan mac and cheese.Jenné: But I didn't want to do that. I wanted to make it a little healthier. I wanted to use whole foods, but you still need a lot of flavor. So, the mustard, the Dijon that I use and the lemon, it's to add tang. And then you also use nutritional yeast, which has a naturally cheesy flavor, but you can't just use it by itself. You need to add that tang that real cheese has. It's a different take on mac and cheese, really. Obviously, it has sweet potato in it, too, which is totally unexpected.Suzy Chase: Totally. It was light, though. It looks really heavy. I posted a picture on Instagram, but it is light.Jenné: Yeah, it is. Good.Suzy Chase: Where can we find you on the web and social media?Jenné: You can find me at sweetpotatosoul.com. That's my blog. There are hundreds of recipes, and on social media, you can find me at sweetpotatosoul, including YouTube. I have a big YouTube channel as well. So, YouTube, Instagram, Facebook, Twitter, sweetpotatosoul.Suzy Chase: Thank you for writing this beautiful cookbook, and thank you for coming on Cookery by the Book podcast.Jenné: Thank you.Suzy Chase: Follow me on Instagram at CookerybytheBook. Twitter is IamSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery by the Book and always, subscribe in Apple podcasts.

Jenne Claiborne is one hot vegan author right now, just coming off appearances on Today and Wendy Williams with her new cookbook, Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul; and opening today’s show, the good folks of PEAK, Indiana’s only farmed animal sanctuary, ready to grow bigger and rescue more animals.

It's so awesome to have Jenné Claiborne of Sweet Potato Soul back on the show. Here's what we covered: How she transitioned her Sweet Potato Soul brand into a full-time business How she secured her book deal The details on how she wrote her cookbook How to grow your YouTube channel and social media How Jenne manages her depression & anxiety How she is planning her vegan wedding                                          Get all the show notes and order Jenné's book here 

Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking + lifestyle blog and YouTube Channel – and a cookbook coming out tomorrow!! We are so excited to have her in The Elevator to discuss her loving stance on veganism, how she helps other people become vegan, the process of writing a book, and so much sweetness! The cookbook, Sweet Potato Soul, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography (and if those photos are half as beautiful as her YouTube videos, they’ll be gorgeous!). It comes out TOMORROW (Feb. 6, 2018), but if you hurry, you can still get a special pre-order bonus gift at sweetpotatosoul.com/pre-order-bonus-gift.   Resources: Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul (Feb. 6, 2018) Check out http://sweetpotatosoul.com/ (SweetPotatoSoul.com) Watch Sweet Potato Soul on YouTube Connect with Jenné: Twitter | Facebook | Instagram   RAWVIBE JEWELRY Our favorite necklaces from RawVibe Jewelry! SOLIDtri-ROSEtri, roseTRI, Elevate Humanity Mala Use code ELEVATE for 10% off: https://raw-vibe.com/collections/elevatetheglobe/   Britt’s Tongue Twister: Articulatory agility Is a desirable ability Articulating with dexterity The tongue, the palate and the lips Repeat it 20x a day to work on articulating your words.   The Elevator is produced by Podcast Masters

Today’s guest is an expert in sweet potatoes. She’s also an enthusiast of them. She’s also a spokesperson for them! Jenné Claiborne, the creator of sweetpotatosoul.com is a vegan chef, YouTuber, blogger and author of the upcoming (or already published! If you’re listening to this after February 2018) cookbook: Sweet Potato Soul. I wonder how they came up with that title. What’s amazing and admirable about Jenné (well, many things are) but one thing is that she came to plant-based eating (or really veganism, as you’ll hear she prefers to call it) for animal rights reasons and THEN miraculously reaped the health and happiness effects. My experience has been the exact opposite, and it was pretty cool to chat with an ethical vegan who doesn’t want to rip my head off when we talk about that! I also admire Jenné’s pure love for the bean. And of course we talk about ways to prevent the dreaded bean toot….yes, it’s quite a hoot. Press play to hear:  What Buddha Bowls are, how to make one and why you should even care! Some reasons why plants are wayyy better for the environment than meat. Smart, easy ways for plant-eaters to get their protein! (And cook it.) (And also, not care so much about it.) What it means when you can’t eat beans. (And how to stop the tooting!) Jenné’s epic road trip and how she stayed healthy (and vegan) during it! And so much more! Links related to this episode: The full show notes with all the deets from this episode! Get my FREE #EATMOREPLANTS course! Where you can go to submit a question for the show! Where I’d much appreciate you leaving a review for the show in iTunes!! How to work 1-on-1 with me! Where you can go to suggest a guest (yourself or someone else) for the show! Party in My Plants on Instagram Party in My Plants on Facebook Party in My Plants’ Cooking Videos on YouTube  

Jenné Claiborne is the personality and brains behind Sweet Potato Soul. She studied at The Institute for Integrative Nutrition and shares her knowledge through her website, Youtube, instagram, and more. Jenné's veganism goes beyond food, she believes you should not only think about what materials are in your clothing but also who's making them. This thinking led her to the very noble pursuit of ethical fashion. In this episode Jenné shares the way to eat healthier foods without even realizing it, which Thanksgiving dish she found swapping eggs with sweet potatoes was a perfect replacement, and what the environment has to do with your shoes. Find Jenné Claiborne: http://sweetpotatosoul.com Youtube: https://www.youtube.com/user/SweetPotatoSoul/videos Instagram: https://www.instagram.com/SweetPotatoSoul/ Mentioned on the Show: ➜Ethical & Fall Fashion Post: http://sweetpotatosoul.com/2016/10/fall-fashion-lookbook-ethical-vegan-video.html ➜BCorp: https://www.bcorporation.net/ ➜Reformation: https://www.thereformation.com/ ▶️ Connect with Live Planted here: Website: liveplanted.com Email: LivePlanted@Gmail.com Twitter: twitter.com/LivePlanted Instagram: www.instagram.com/liveplanted/ Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!

This episode, co-hosts Lauren Ash and Zakkiyyah Najeebah chat about veganism, yoga, and living a life of intention with their first BGIO Podcast guest: their friend Jenné Claiborne, founder of the amazing vegan lifestyle platform Sweet Potato Soul. Jenné shares how, for her, veganism is more than just a diet—it’s a lifestyle rooted in compassion and ethics. Lauren and Zakkiyyah admit some of the challenges they have faced in adopting veganism. Jenné shares how her yoga practice informs veganism (and vice versa) as well as what she eats in a typical day. Listeners inspired by this conversation should join the nearly 50k other vegans (or vegan lifestyle enthusiasts!) who subscribe to Jenné’s inspiring YouTube Channel for practical vegan food and skincare recipes and Jenné’s favorite vegan beauty products!

It was a pleasure having Jenné of Sweet Potato Soul on the show to talk about her transition to vegan life. Get all the resources mentioned in this episode here... http://www.brownvegan.com/podcast/how-jenne-found-her-purpose-when-she-became-a-vegan We discussed: How she decided to became a vegan after working in a vegetarian restaurant around ethical vegans Why meat alternatives are helpful when you're transitioning to a vegan life  Some of her favorite food/meals Whether or not celebrity vegans help or cause more confusion in the vegan movement How to help your picky eaters Why she credits finding her purpose from going vegan  

In this episode, Jenné Caliborne, vegan chef and creator of Sweet Potato Soul, reflects on her transition to a vegan diet from her journey from vegetarian to vegan and the importance of community in making the change. Jenné shares stories from cooking with her biggest inspiration, her grandmother. She discusses how her Southern roots impact Sweet Potato Soul, her blog. Jenné reveals when she knew she wanted to be a teacher of food/nutrition and the actual logistics of having a personal chef business. She recounts her experience as the Disney Princess Tiana in a live NYC show. Jenné provides insight on traveling as vegan, drawing upon her international travels. Lastly, Jenné previews whats ahead in 2015 for Sweet Potato Soul, including projects in vegan footwear.