EASY Cauliflower Tacos & Vegan Apple Pie | 500th Episode Special & Interview with Chef Ron Russell

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo... FOR $50 OFF THE NUTRAMILK MACHINE PLEASE GO TO https://thenutramilk.com/?aff=172​ and use code CHEFAJ50. Ron Russell is co-owner/chef of the famous SunCafe Organic raw & cooked plant-food restaurant in Studio City-Hollywood. Suncafe has received 18 culinary awards including being named 1 of the Top 10 Restaurants in Los Angeles & Orange County by OpenTable. A few SunCafe celebrity clients include Miley Cyrus, Anne Hathaway, Mila Kunis, Ashton Kutcher, Megan Fox, Vanessa Hudgens. Ron works weekly with Dr. Dean Ornish's UCLA cardiology clinic. Ron has taught more than 400 weekly healing, plant-based cooking classes featuring his own unique world fusion cuisine, in a 15-minute gourmet recipe format. Thousands have taken his classes and he has been featured on a dozen TV shows including ABC News, KTLA, Fox, in addition to the NY Times. For more than 40 years, Ron has lived and advocated a healthy, whole foods, vegan lifestyle for optimum health. You can take a cooking class here: https://suncafe.com/ RECIPES APPLE PIE (6 servings) CRUST 1½C Toasted oats ½C Date paste or soaked dates ¼tsp Cinnamon If using nuts, use food processor to chop until begins to clump. Add remaining ingredients to mix. Press mixture into a 9” pie pan to make the crust. FILLING 5 Fuji apples (cored) 1 Fuji apple (cored, thinly sliced) 2T Psyllium ½tsp Lemon juice 1 tsp Cinnamon ½C Raisins Pulse 5 apples in food processor, leave some texture. Squeeze out excess moisture. Add lemon, cinnamon, psyllium & raisins. Add to crusted pie pan. Top with sliced apples and sprinkle cinnamon over. Refrigerate. SIMPLE TACOS CAULIFLOWER TACOS 1C Cauliflower, sliced thin 1C Crimini mushrooms, sliced thin ½C Onion, chopped ½ tsp Oregano 2tsp Cilantro, diced 1tsp Fresh garlic, minced ½tsp Onion powder ½tsp Cumin ½tsp Smoked paprika ¼tsp Sea salt olive oil spray Spray frying pan. On medium heat, cook cauliflower, mushrooms, onion and garlic. Saute for 3-5 minutes until lightly browned. Stir in seasoning. Warm corn or flour tortillas to make supple. Add cabbage and pico/salsa.