Jane Esselstyn Recipes

Jane is a fresh voice on a based diet. He was very skilled and enthusiastic in making all plant based compounds and co-authored a book, Plant-based

Woman Warrior:

Live Fierce, Stay Bold, eat Delicious and The Reverse and Prevent Heart Disease cookbook. Jane presented her work, recipes, and research on her YouTube channel. If you are new to plant-based learning, cooking plant-based meals might be frightening. In this regard, you should know “Jane Esselstyne”, a big name in plant-based research. Also, she is a registered nurse and author of 4 cookbooks and Prevent and Reverse Heart Disease. Esselstyn’s Estelin’s family was dedicated to making people around the world healthy and choosing the best food for them. Jane offers Some great understanding of how to implement a plant-based diet in food preparation. In this article, we will talk about the easiest meal you can make from plant-based ingredients. Some of Jane Esselstyn recipes are the following:



HUMMUS(without olive oil and tahini):

Hummus is one of the famous recipes by Jane Esselstyn. Hummus is delicious, but for those who have medical issues, it is best to avoid olive oil or tahini. This is the healthiest hummus I’ve seen. It is very tasty even without all the fat calories. Jane, make sure You’ll enjoy good food by staying healthy.


• two cans of chickpeas, drained ( keep some of the liquid aside in case it is needed to thin the hummus)
• four cloves of garlic
• one lemon juice (2-3 tablespoons)
• two teaspoons cumin powder
• two teaspoons Bragg Liquid Aminos or low-sodium soy sauce.
• ¼ cup vegetable broth
• Sweet paprika, totally optional




1. Blend all ingredients except paprika(using a food processor or blender) into a thick paste. Scrape sides as needed if it’s too thick, then add aquafaba or broth to thin.
2. You can also try this recipe by adding one or more ingredients: Red pepper, olives, fresh mint, spinach, and eggplant.
3. Sprinkle top with paprika when serving, and it’s done.

Chick and salad:


• 1 cup finely chopped cabbage (you can use purple cabbage or green cabbage)
• Green onion
• Two stocks of celery
• 1 cup carrot
• ½ cup apricots
• Raisins
• Chickpeas
• 1 cup of hummus
• Cayenne pepper
• Squirt of sriracha Sause


Take a bowl and add finely chopped cabbage, carrots, apricots, onions, raisins, chickpeas, and celery in it. Mix it all. Now add 1 cup of hummus in it, add some cayenne pepper, and a squirt of sriracha sauce according to your taste. It’s ready to serve in a small dish.

Plant-based bean burger:

Plant-based bean burger:

• Half a cup of black beans
• Half cup oats
• one tablespoon chilli powder
• Half a teaspoon of turmeric powder
• 1 medium onion( chopped)
• two spoons of flax seeds
• three tablespoons of salsa
• Corriander or parsley
• Barbecue sauce
• Sriracha sauce


Take a bowl and add half a cup of beans, half a cup of oats, chili powder, turmeric powder, one medium onion, two spoons flax seed, three tablespoon salsa sauce, and Corriander or parsley, any green veg to give a nice color. Mix it well, take a small quantity of this mixture, and start making patties. When you are done, fry these patties in a pan on medium flame. When it’s completely cooked, add barbecue sauce on top of these patties. Now take burger buns, place the cakes in the buns, and add lattice, tomatoes, and sriracha sauce. The burgers are ready. Now enjoy.



Cauliflower steaks:


• 1 head cauliflower(find a large one)
• ½ cup Hummus
• ½ cup nutritional yeast
• 3 tabelspoon balsamic vinegar
• two tablespoon water
• two tablespoon green onions, chopped
• 2 tablespoons parsley( chopped)


Preheat oven to 450°F. Line a sheet pan with paper or grease the pan. Cut a head of cauliflower in half, then cut ½ to ¾ inch steaks, about 5 or 6, and place them flat in the pan. Many fragments may fall apart; don’t worry, this is okay. Place them all on the pan. ( you can use two pans if the cauliflower is large).
Make the sauce. Combine hummus, yeast, two tablespoons water, green onions, and parsley and stir. Spread this sauce over the cauliflower steaks and the extra waste. Sprinkle the remaining vinegar in thin bar over all the coated cauliflower. Bake this cauliflower for about 30 minutes. Check, and continue to bake longer if the steaks aren’t soft enough. Steaks should be browned on the top and bottom. The longer these cook, the better. These are some of the Jane Esselstyn recipes.

Health benefits:
Plant-based food offers diverse health benefits, including:

Rich in Nutrients:

Rich in Nutrients:

The fundamental fiber, vitamins, minerals, and antioxidants found in plant-based diets are beneficial to the health.
Heart Health:

Eating plant-based foods can prevent heart disease. It stabilizes cholesterol and blood pressure.
Weight control:

Plant-based foods are not high in calories and saturated fats, making them favorable for weight control.

Environmental Impact:

Because plant agriculture has a smaller preservation effect, adopting a plant-based diet is simple to maintain.


Plant-based diets are linked to longer life expectancies and a decreased chance of passing away too soon.
Janes claims that prevention is the new cure! And the most powerful, relevant, and protective medicine we have is a plant-based diet.

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