ImperfectlyVegan Holiday Workshops
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14 Year-Old Kid Chef Eliana Wins Second Taste Award
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New Orleans-based 14-year-old Kid Chef Eliana (Eliana de Las Casas), award-winning chef, cookbook author, and radio show host, is a Taste Award winner in the Best Kids Program category for her role as host of “Cool Kids Cook,” her weekly web radio show on the VoiceAmerica Kids network. The TASTE AWARDS are the highest awards for the Lifestyle Entertainment Industry. They are the premier broadcast awards show celebrating the year’s best achievements in Food, Fashion, Home, and Lifestyle programs on Television, in Film, Online, and on Radio. Her award was given at a red carpet event at Grauman’s Egyptian Theater in Hollywood, California on January 15, 2014. Although Kid Chef Eliana could not attend the awards ceremony, a representative accepted the award on her behalf.
The accomplished award-winning young chef and cookbook author’s weekly radio show, “Cool Kids Cook,” is on VoiceAmerica, the Internet’s largest talk radio network with over 9 million monthly listeners. Notable guests on her radio show feature some of the top chefs in the nation including Jose’ Andres (“Made in Spain” on PBS), Andrew Zimmern (“Bizarre Foods” on Travel Channel), Pastry Chef Gale Gand, Melissa d’Arabian (“Ten Dollar Dinners” on Food Network), former White House Executive Pastry Chef Bill Yosses, and so many more.
Eliana says, “This is my second Taste Award and I’m so honored to have won. It’s especially meaningful because my VoiceAmerica Kids producer, Perry Damone, passed away last month and I dedicate this award to his memory. Mr. Perry gave me my radio show and for that, I’ll be forever grateful.”
Cool Kids Cook is in its third season and for its special 100th episode in October 2014, Kid Chef Eliana interviewed James Beard Award-Winning Executive Chef of Commander’s Palace, Tory McPhail. Other notable guests this past year include Chef David Binkle, Food Services Director of Los Angeles Unified School District; Chef Alexander Weiss, Season 1 Winner of MasterChef Junior; Iron Chef UK Judy Joo; Produce Marketing Association President, Cathy Burns; Healthy Lifestyle Advocate and Cookbook Author Reed Alexander; and Celebrity Chef Emily Ellyn.
She has shared the cooking stage with Chef John Besh, filmed with Chef Aaron Sanchez (Food Network) and Chef Carla Hall (ABC’s “The Chew”), and appeared on national television. She was recently featured in TeenVogue magazine and writes a monthly column for Ingredient magazine.
Her mission is to encourage families to cook together and to inspire kids to become culinary explorers. As Eliana always says, “Cool kids cook and get creative in the kitchen!”
Spicy Thai Soup by Aimee DuFresne
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Whether you are a vegan, vegetarian, or a meat-eater open to being more conscious of the health of yourself and fellow beings, youâll find eating healthy is fun and easy. It is simply taking one day of the week to consciously eat foods that do not contain meat or meat products.
To make it even easier, Iâm sharing this recipe with you today to tantalize your taste buds. Donât worry if you donât have a dehydrator, you can easily use your stovetop as an alternative.
Photograph by Russell James
I created this recipe a project while training at Matthew Kenney OKC Academy and it earned me the nickname Spicegirl.  Some comments received from my peers: âIt kicked my buttâ¦and I loved it!â âItâs making my eyeballs sweat.  The sign of a great dish!â  So, consider yourself warned, itâs a spicy dish.  If you are ready to add some spice in your life, read on.
Spicy Thai Soup
Vegetable Stock:
2 carrots, juiced
½ golden beetroot, juiced
¼ red onion, juiced
8 stalks celery, juiced
2 tsp lemongrass juice
2 tsp lime juice
1 red chilli, finely chopped
1 large sprig of basil (approx. 8 leaves)
2-3 sprigs of cilantro
Combine the juiced vegetables in a bowl and add the red chilli, basil and cilantro.
Dehydrate for 2 hours at 105 degrees Fahrenheit.
In another bowl, combine the following:
1 red bell pepper, julienned
10 cherry tomatoes, quartered
1 cup broccoli florets, chopped
3 cups shitake mushrooms , sliced
1 red chilli pepper, finely chopped
Marinate the vegetables in the following:
½ cup Olive oil (or enough to coat the vegetables)
2T lime juice
2tsp salt
1 clove garlic, minced
1 T coconut aminos
6 basil leaves, chiffonade
2 tsp cilantro, minced
½ tsp ginger, minced
Place bowl in dehydrator for 2-3 hours
Remove basil and cilantro sprigs from stock and add:
¼ cup coconut milk
½ tsp coconut sugar
½ tsp lime juice
1 tsp coco aminos
Add dehydrated vegetables, stir and dehydrate for 1 hour
Top with minced cilantro
Subscribe to Aimee DuFresne â The Vitality Expert by Email
Aimee DuFresne. certified as a life coach and raw vegan chef,  Aimee worked at a chiropractic clinic and benefited from learning more about health and wellness. Aimee and her guests, leading health, wellness and lifestyle experts, shatter the myth life has to be so hard and teach you vital lessons to live a life you love. Vital Lessons guides you to clear the clutter from your outer life and calm your inner chaos. Aimee and her expert interviewees will give you tips, tools and techniques to set yourself up for success, whether it is increased energy, improved work/life balance, deeper relationships, thriving after loss, or simply taking the time to relax and enjoy the moment. Listen in and be inspired to keep going to create the life you crave. Vital Lessons is broadcast live every Wednesday at 11 AM Pacific Time on VoiceAmerica Health and Wellness.
Listen Live: http://www.voiceamerica.com/show/2243/vital-lessons-feeding-your-body-mind-and-soul
