Live a Fire-Driven Life with the Right Foods

With so many health and diet books on the shelves, how do you know which one to chose that’s right for you and your lifestyle? I’ve tried many, read most, stuck with, well, none.  I retain a lot of the info that goes along with it, but I don’t always make the right choices.

Enter Vanessa Chamberlin’s new book: The Fire-Driven Life: How to Ignite the Fire of Self-Worth, Health, and Happiness with a Plant-Based Diet. Chamberlin, Certified Holistic Health Practitioner and Lifestyle Coach Vanessa has figured a way to write a book that reads like a (very smart) friend telling you how to enjoy your life. I absolutely loved this book! It’s a cookbook, a health book, an advice book, a life manual. I can open it at any page, glean some info, and out it to use in my life instantly.

Her book focuses on food in three ways- all to have a fire-driven life. The “PlantFire” diet is based on foods’ metabolic activity. Green-Fire or “go” foods are foods that you can eat at any time; Yellow-Fire or “caution” and Red-Fire or “stop” foods should be used sparingly; and No-Fire foods are foods that should be avoided at all times.

“My book is a not a standard ‘plant-based’ vegan cookbook,” explains Chamberlin. “It’s a manual for living a ‘Fire-Driven Life,’ which means a life that’s healthy, inspiring and fulfilling. Upon reading the book, I hope you become super-charged to not only change your diet but also become armed with a healthier toolbox that will help fuel every aspect of a your health, happiness, and wellbeing.”

The book begins with histories and information on foods and origins of things most people think are healthy but aren’t really. Recipes for smoothies, dinners, recommendations on going out to eat and visiting at friends’ houses and info plus charts and a detailed glossary, seasonal produce chart, and recommended resources

This book does not talk down to you- rather it lifts you up and inspires you. Vanessa’s pictures of her family and friends enjoying a fire-driven life shows that she isn’t a lofty celeb sipping a coconut on a mountain spa somewhere- she’s in her kitchen cooking for her family, and most importantly- enjoying life!

I for one love to enjoy food, and the recipes and info in this book strive to create the balance between eating well and enjoying food so you can better enjoy a fab quality of life.

I was inspired by Vanessa’s book to try a variation of salsa- I used slim sweet peppers and tomatoes from the CSA, plus limes, black beans, sea salt, and pepper! I enjoyed a lovely array of colors from my veggies and beans.

Get inspired and start living a Fire-driven life!! Fall is the perfect time to reinvent yourself.

Vanessa Chamberlin holds nutrition and coaching certifications from the Institute of Integrative Nutrition, The Institute for the Psychology of Eating, Cornell University, SUNY Purchase, and the Wellness Forum, where she is certified as a Lifestyle Medicine Practitioner. She is accredited through the American Association of Drugless Practitioners (AADP), is a member of the National Charity League, and is a board member of both Create a Change Now and The Miss Nevada Scholarship Organization

Chamberlin’s Fire-Driven Lifestyle includes a TV series, several books, and various events centered on the PlantFire cooking style. She also owns Vasari, a luxury clothing and shoe boutique in Las Vegas, where she lives with her husband and two daughters.

The Fire-Driven Life can be purchased from Amazon and all major booksellers.

Delish recipe from Vanessa's book:

Chia Raspberry Cookies

Ingredients:

FOR COOKIES:

2/3 cup raw cashews

2 pitted dates

½ teaspoon vanilla extract

1 pinch Himalayan salt

¾ cup raw or rolled oats

FOR JAM:

½ cup raspberries

3 pitted dates, cut into small pieces

1 tablespoon chia seeds

Instructions:

FOR COOKIES:

Combine cashews, dates, vanilla, salt and 1 teaspoon water in food processor. Blend for 2-3 minutes or until thick, chunky paste is achieved. Add oats, and process until mixture starts sticking together.

Roll dough into 20 small balls, then place on baking sheet. Make thumbprint indentations in center of each ball. Refrigerate for 2-6 hours or until firm.

FOR JAM:

Process raspberries, dates and 3 table spoons water in a blender until mostly smooth, but with some chunks or until desired consistency is reached.

Transfer to a small bowl and stir in chia seeds.

FINAL STEP:

Fill each cookie’s indent with 1 ½ teaspoon jam. Store in single layer in sealed container in refrigerator.

Enjoy!

Pictures Courtesy of Vanessa Chamberlin