Kirk Hamilton, AKA, The Sloppy Vegan, is a practicing physicians assistant, author and health educator specializing in nutrition, prevention, integrative and lifestyle medicine for more than 33 years. Kirk believes that a low allergy, nutrient-dense, whole-food, unprocessed, plant based-diet is the fastest and most effective way to prevent and reverse the chronic diseases plaguing modern societies while preserving our environment and eliminating unnecessary animal suffering. The theme of the Sloppy Vegan Cooking Show is that if Kirk can cook simple, fast, healthy and tasty plant-based meals in his busy lifestyle then anyone can!...And have fun doing it! Kirk's unique background of seeing patients daily for more than 33 years allows him to teach important health principles while cooking and to impress to the viewer the important axiom that Food is Your Best Medicine!
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Kirk Hamilton, AKA, The Sloppy Vegan, is a practicing physicians assistant, author and health educator specializing in nutrition, prevention, integrative and lifestyle medicine for more than 33 years. Kirk believes that a low allergy, nutrient-dense, whole-food, unprocessed, plant based-diet is the fastest and most effective way to prevent and reverse the chronic diseases plaguing modern societies while preserving our environment and eliminating unnecessary animal suffering. The theme of the Sloppy Vegan Cooking Show is that if Kirk can cook simple, fast, healthy and tasty plant-based meals in his busy lifestyle then anyone can!...And have fun doing it! Kirk's unique background of seeing patients daily for more than 33 years allows him to teach important health principles while cooking and to impress to the viewer the important axiom that Food is Your Best Medicine!
Left over “spaghetti stir fry” with braised walnuts with garlic, onion, Shitake mushrooms, broccoli, lime, water chestnuts, parsley, chili powder, onion and garlic powder, Louisiana Hot Sauce. Be Well Kirk (916) 489-4400 https://kwikermedical.com/ healthylivingforbusypeople.com/ http://www.stayinghealthytoday.com/
Plant-based water stir-fry with organic white mushrooms, mixed vegetables (broccoli, cauliflower, carrots), Hoisin and honey tofu, with braised walnuts with honey, salt and garlic. Seasonings: Garlic and onion powder, Himalayan salt, pepper, honey, Hoisin sauce. Be Well Kirk (916) 489-4400 Continue reading “Water” Stir-Fried Mixed Vegetables with Honey, Hosin Tofu with Mushrooms and Braised Walnutsts→
Plant-based fried “sushi” rice with blanched pecans and date “bits” with grilled mushrooms, small tofu cubes and mixed vegetables (carrots, corn, green beans and peas). Garlic and onion powder, Himalayan salt, pepper and parsley flakes as seasoning. 30-40 minutes to Continue reading Kirk’s Tofu Mushroom Fried Rice with Dates and Pecans→
Plant-based leftovers made into “Mexican” fried rice with tomatoes and cilantro and tofu, mushroom and onion soft tacos make with organic corn tortillas and Louisiana Hot sauce, onion powder, garlic powder, salt, pepper and chili powder. https://kwikermedical.com/ healthylivingforbusypeople.com/ http://www.stayinghealthytoday.com/
Ingredients Cubed tofu seasoned with turmeric powder in non stick pan Added: Fresh ginger and garlic, yellow onions, papaya, carrots, kimchi, green peppers with chopped romaine added add the very end for a minute or two and serve. Seasonings: Soy Continue reading Turmeric Tofu Stir Fry with Mixed Vegetables, Romaine and Toasted Honeyed Almonds From The Marshall Islands→
Take a half a loaf of sourdough or french bread and remove dough from crust. Slice into to halves. Toast or crisp each side in a frying pan. 2 cups organic mushrooms sliced simmered in water in sauce pan with Continue reading Avocado, Mushroom, Spinach and Onion Sandwich on a French Roll→
Sloppy Vegan Quinoa Salad with Beets, Olives and Things Ingredients: 2 cups cooked or leftover quinoa 1-2 to 1 cup each of chopped: – sliced mushrooms – diced celery – diced white onion – sliced Beets – pitted black olives Continue reading Sloppy Vegan Quinoa Salad with Beets, Olives, Mushrooms and Things→
Sloppy Vegan “Chunky Tomato” Red Spaghetti with Olives, Onions and Mushrooms Ingredients: 1 – 16 oz package red spaghetti pasta 4 chopped garlic cloves 1 medium chopped white onion 1 cup chopped beets 1 can pitted black olives 1 quart Continue reading Sloppy Vegan “Chunky Tomato” Red Spaghetti with Olives, Onions and Mushrooms→
Sloppy Vegan Garbanzo Bean, Olive and Mushroom Salad Ingredients: 1 can garbanzo beans 1 can of pitted black olives 1 small can of sliced mushrooms 1/4 cup shredded coconut 1/8 cup milled chia seeds 1 – medium carrot 1/3-1/2 cup Continue reading Sloppy Vegan Garbanzo Bean, Olive and Mushroom Salad→
Left Over Broccoli with Mixed Vegetables, Tofu and Lots of Good Stuff! Ingredients: 2 cups left over broccoli 1 block thick organic tofu 2 cups white mushrooms cut in half 1/4-1/2 cup each raw sunflower seeds and raw sesame seeds Continue reading Left Over Broccoli with Mixed Vegetables, Tofu and Lots of Good Stuff!→
Quick Cooked Broccoli and Awesome Vegetable Broth Ingredients: 4 cups chopped broccoli into florets1 lime Sea salt Lemon pepper Garlic powder Ginger powder Onion powder Directions: Add water into 12 inch diameter sauce pan and add 1/2-3/4 inch of water Continue reading Quick Cooked Broccoli and Awesome Vegetable Broth!→
Kirk Hamilton, AKA, The Sloppy Vegan, is a practicing physicians assistant, author and health educator specializing in nutrition, prevention, integrative and lifestyle medicine for more than 33 years. Kirk believes that a low allergy, nutrient-dense, whole-food, unprocessed, plant based-diet is the fastest and most effective way to prevent and reverse the chronic diseases plaguing modern societies while preserving our environment and eliminating unnecessary animal suffering. The theme of the Sloppy Vegan Cooking Show is that if Kirk can cook simple, fast, healthy and tasty plant-based meals in his busy lifestyle then anyone can!...And have fun doing it! Kirk's unique background of seeing patients daily for more than 33 years allows him to teach important health principles while cooking and to impress to the viewer the important axiom that Food is Your Best Medicine!
