Today we’re sharing Nancy Bond’s story of transforming her life and the lives of others through kinder living. She also shares her veganized version of a Rachael Ray tuna-less burger recipe that also appeared on Rachael’s show. Thank you so much for sharing your story with us Nancy!
After overcoming an eating disorder in my teens and losing both parents to cancer, nutrition became not only my passion, but also my obsession! I studied health and nutrition for over 20 years. My studies lead me to first a pescetarian diet and then to a vegan diet. Giving up fish and dairy were tough but I immediately noticed huge health benefits. My digestion and sleep improved. My headaches and allergies dissipated, I no longer got my annual sinus infection and I lost that puffy feeling and have more energy in my 50’s than ever before. Wanting everyone to feel as good as I did, I went back to school and became a certified Health Coach specializing in Plant Based Nutrition and vegan-ized cooking.
While doing presentations about health and wellness I started bringing along some of my food and including cooking demonstrations. I launched Eat Heal Glow last summer. My specialty has quickly become teaching others on their quest to Veganism how to eat a healthy and delicious vegan diet.
I read and loved The Kind Diet years ago and learned so much about vegan cooking. It is still the first book I recommend to all of my friends and clients. It taught me about some ingredients that I had never heard of nor cooked with. Having always loved to cook and priding myself on being a great cook I began experimenting with vegan-izing all of my favorite recipes.
Over Labor Day weekend my brain went outside of the box and for some reason unbeknownst to me I decided to vegan-ize Rachael Ray’s meals. I have loved Rachael Ray for years and continued to watch her show even though she uses meat most days. I thought I would give it a try for a month and see what happened. Well it was such an awesome challenge that I committed to doing it for a year! Trying to recreate her meals with vegan sources of protein and the healthiest of carbs quickly became a delicious and creative challenge.
My goal is to reach as many people as possible and to show them how delicious vegan food can be. I love that Rachael showed my food on her daytime show and had such kind comments to make. My ultimate goal is that she and other chefs on and off TV will implement meatless Mondays. Thanks so much for allowing me to share my story!
Hugs & Love,
I vegan-ized Rachael’s tuna burgers. They are delicious, nutritious and light. Served with vegan coleslaw, sauerkraut mix and grilled whole grain bread. Really Yummy!
- 8 ounces of soy tempeh
- 1 1⁄2 cups of water
- 1 kefir lime leaf
- 1 piec lemongrass
- pinch of sea kelp delight seasoning
- 1 inch piece of kombu (seaweed)
- 2 tablespoons of vegan tarter sauce
- 1 tablespoon hot sauce
- 1 tablespoon grated ginger root
- 2 tablespoons ponzu
- 1 tablespoon kelp seaweed granules
- 2 tablespoons fresh lemon jice
- 1 tablespoon apple cider vinegar
- 1⁄4 cup finely chopped onion
- 1 chopped scallion
- 1 teaspoon old bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1-2 tablespoons chopped chives (leave a little for garnish)
- 1 cup quinoa
- 1/3 cup panko or gluten free panko
- 1 tablespoon pickled ginger (separate 1⁄2 for garnish)
- 1 tablespoon pickled onions (optional)
For the remoulade:
- 1⁄4 cup vegan tarter sauce
- 1 tablespoon capers a pinch of
- 1 teaspoon wasabi paste
- 1 tablespoon chopped chives
1. Cut the tempeh into cubes and steam in the water with a pinch of kelp seasoning, kefir lime leaf, lemon grass and a piece of kombu. Steam for about 10 minutes until most of the liquid has absorbed.
2. Meanwhile, chop the onions, herbs transfer to a medium sized bowl with the quinoa, bread-crumbs, and remaining ingredients. When the tempeh has cooked for 10 minutes and is slightly cool remove the kombu and add to the quinoa mixture. Stir to combine. The consistency should be like meatloaf (yuck!) If it’s too thick add a bit more tarter sauce or lemon juice. Pan fry in coconut oil in a hot skillet for 4-5 minutes per side. When done keep warm and squeeze a little fresh lemon juice over the burgers. Mix all of the remoulade ingredients together and spoon a little over the burgers. Garnish with remaining chives, pickled ginger and pickled onions.
3. Serve on grilled bread with arugula, tomatoes and coleslaw – sauerkraut mix.
Has a Kind Diet helped you to heal your body, inside or out?
I want to hear your Kind Cure story! Email me here to share!