21-Day Vegan Kickstart

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Dr. Neal Barnard

Marco Borges
Brendan Brazier
Dr. T. Colin Campbell
Kris Carr

Rosanna Davison
Dr. Hans Diehl
Meagan Duhamel
Dr. Caldwell Esselstyn
Rip Esselstyn
Kathy Freston
Marilu Henner
Scott Jurek
Dr. John McDougall
Victoria Moran
Lani Muelrath
Dr. Dean Ornish
Maggie Q
Marco Regil
Tal Ronnen
John Salley
Alicia Silverstone
Persia White
Wyntergrace Williams

Celebrity Tips

Alexandra Jamieson

Alexandra JamiesonAlexandra Jamieson has been seen on The Oprah Winfrey ShowThe Final Word30 Days, and The National Health Test with Bryant Gumbel. She was even featured in the award-winning documentary Super Size Me. Why? Because Alex has proven herself to be a wise and profound voice for holistic nutrition and healthy living.

In her three books, Vegan Cooking For Dummies, Living Vegan For Dummies and The Great American Detox Diet, Alex offers remarkably sensible—and tasty—advice on how to detox, live healthfully, and feel fantastic.

Learn more about Alexandra Jamieson below and at www.DeliciousVitality.com  and www.WeekInAWeekend.com.


Alexandra Jamieson's Recipes
Mango Ginger Salsa

Pressed Salad with Wakame
Kickin’ Vegetable Stock
Kale and White Bean Soup

Vegan Cooking For Dummies
By Alexandra Jamieson

Living Vegan for Dummies
By Alexandra Jamieson
Living Vegan for Dummies

  1. Using a meal planning guide and working from a list of plant-based foods you enjoy will give you a good idea of what you need to buy. Choosing vegan recipes that incorporate the foods that you enjoy will make it more likely that you’ll accomplish your goal.
  2. You can share your kitchen with someone who eats meat and dairy products. It isn’t always easy, so you have to be strong. Every relationship is about giving and receiving, and sharing food is one of the most intimate things we do with the people we love and live with.
  3. Feeling healthy is about feeling vibrant and awake. Eating well isn’t just about eating for nutrition’s sake. It’s about fueling your life, your passions, and what’s important to you. You’re not going to be able to do that eating the standard American diet of artificial, chemical-laden, low-quality gunk.


Mango Ginger Salsa

Makes 3 1-cup servings

1 medium mango, peeled, pitted, and diced
1 medium tomato, seeded and diced
1/2 cup red bell pepper, seeded and diced
1/2 cup green bell pepper, seeded and diced
1 tablespoon red onion, minced
1 tablespoon fresh mint leaves, minced
1 teaspoon fresh ginger, grated
1 teaspoon brown rice syrup or pure maple syrup
1/2 teaspoon salt

  1. Combine all the ingredients in a mixing bowl and stir well to combine. Cover and allow the flavors to marry for at least 20 minutes at room temperature before serving.
  2. If not using immediately, cover with an airtight cover or plastic wrap and refrigerate for up to 3 days.

Pressed Salad with Wakame

Makes 8 servings

1 ounce dried wakame seaweed
4 cups napa cabbage, thinly sliced
1 cucumber, cut in half lengthwise, de-seeded, and sliced thinly
1 cup thinly sliced daikon or red radishes
2 stalks celery, thinly sliced on the diagonal
1 cup thinly sliced red onion
2 cups grated carrot (about 2 medium carrots)
1 medium sweet-tart apple, cored and thinly sliced
2 teaspoons salt
1 teaspoon umeboshi vinegar or apple cider vinegar

  1. To prepare the wakame, rinse under cold running water for 30 seconds. Place in a bowl and cover with cold water; soak for 10 minutes. Squeeze dry and trim away any spines if the pieces are whole. Slice into thin strips.
  2. Combine wakame, vegetables, and apple in a large stainless steel or glass mixing bowl. Sprinkle the salt on top and toss well to evenly distribute the salt.
  3. Place an inverted dinner plate smaller than the bowl opening on top of the vegetables in the bowl and press down. Place something heavy (such as a few large cans of beans or tomatoes, or a gallon jug of water) on the plate to weigh down.
  4. Leave the bowl at room temperature, away from sunlight or a heat source, for 2 hours. Remove the plate, drain any pooled liquid from the bowl, and squeeze out any excess liquid from the vegetables.
  5. Taste the vegetables. If they’re too salty for your taste, rinse them lightly with cool water and pat them dry with clean kitchen towels. Toss with vinegar and serve.

Note: Wakame is a sea vegetable that you can find dried in packages in health food stores or Asian markets. Rich in iron, calcium, and other trace elements, wakame is delicious in marinated salads.

Kickin’ Vegetable Stock

Makes 6 1-cup servings

1/4 cup canola or sunflower seed oil
1 yellow onion, peeled and chopped
2 cups chopped leeks, white and light green parts only
1 cup shiitake mushrooms, brushed clean and thinly sliced
1 jalapeño, seeded and diced
2 stalks celery, minced
2 carrots, cut into 1/2-inch half-moons
2 cloves garlic, minced
2 Roma tomatoes, chopped
6 cups filtered water
1/2 teaspoon salt

  1. Heat soup pot over medium heat and warm the oil. Add the onion and leeks. Sauté until they become translucent, about 8 minutes.
  2. Add the mushrooms and cook, stirring often, until the mushrooms get soft.
  3. Add the remaining ingredients. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes.
  4. Remove from the heat and strain the liquid through a colander into a large mixing bowl. Press out as much liquid from the vegetables as possible, using the back of a ladle or spatula.
  5. Use immediately or pour the stock into a glass container and refrigerate or freeze for up to 6 months. Compost the vegetables or throw them away.


  • To clean leeks, slice off 1/2 inch of the root end and remove the green tops from the white stem. Slit the leek down the center lengthwise. Hold each half under running water, separating each layer with your fingers to wash away any grit or sand. Repeat from both ends.
  • To make your own bouillon cubes for later use, try freezing your homemade stock in concentrated ice cubes. Transfer the cooled, strained stock to a clean pot and simmer over medium heat until half of the liquid evaporates away. Cool to room temperature and pour the concentrated stock into clean ice cube trays. Freeze and pop out into sealable freezer bags for later use. Each cube equals about 1/4 cup of stock and can be used later to flavor grains or beans or for simmering vegetables.

Kale and White Bean Soup

Makes 4 servings

1 large bunch kale, about 1 pound, washed and stems removed
3 tablespoons olive oil, divided, plus more for garnish
1 medium yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
1/2 teaspoon salt
2 14.5 ounce cans cannellini beans, drained and rinsed, divided
6 cups Kickin’ Vegetable Stock or other low-sodium vegetable stock
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
2 tablespoons nutritional yeast flakes

  1. Cut the kale leaves into thin strips. Warm a soup pot over medium heat and add 2 tablespoons of the olive oil.
  2. Add the onion, celery, garlic, and salt, stir, and cook for 3 minutes.
  3. Add 1 cup of the beans to the onion mixture and pulse in a food processor or mash with a potato masher or fork.
  4. Add the vegetable stock and bring to a boil. Stir in the kale, the remaining beans, the nutmeg, the red pepper flakes, and the pepper. Bring back to a boil, reduce heat to a simmer, and cover. Cook for another 20 minutes.
  5. Serve hot with a sprinkle of nutritional yeast flakes and drizzle of olive oil on each serving.


  • For a low-fat version, eliminate the olive oil and do a water sauté instead.
  • You can make bean soups from freshly cooked dried beans or drained and rinsed canned beans.



Alexandra Jamieson's knowledge of nutrition has been artfully developed through years of both professional and self study. As the daughter of natural health advocates, Alex crafted a unique personal mission to spread the word about the power of healthy food and the astounding ways in which it can positively transform everyday life.

Alex now commands a matchless repertoire of nutritional wisdom and food savvy. She is a professionally trained healthy gourmet chef, having studied at New York’s Natural Gourmet Institute for Health and Culinary Arts. She refined her techniques by cooking professionally in Milan, Italy, as well as at a variety of popular New York City restaurants.

In addition, Alex is a certified health and nutrition counselor. She studied with groundbreaking pioneers in the field of nutrition at the Institute for Integrative Nutrition, which is accredited by Columbia University’s Teacher’s College and by the American Association of Drugless Practitioners.

Alex also visited over 20 countries where she premiered Super Size Me, an Oscar-nominated documentary, and acted as a messenger for the power of holistic nutrition and healthy detoxing. Though she readily and ably shares her message with all, her passion is helping professional women enhance their ability to excel and achieve using healthy food as a catalyst.

Time and again, her clients experience the magic that happens when they feel great in their own bodies. Members of her programs step up to a new level of confidence and willingly expand and explore bigger dreams and authentic goals.

A healthy and energetic vegan herself, Alex lives in New York City with her family and a lively boy cat named Sue. She is currently working on her next book and proves that living a healthy life is most definitely far from boring.

Learn more about Alexandra Jamieson at www.DeliciousVitality.com  and www.WeekInAWeekend.com.

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