Recipe: Slow-Cooker Bean Chili with Cashew Cream

A Mindful Plate: Embracing the Power of Plants

What if eating well could be as simple as celebrating food for what it is?

After hosting a Canadian cooking show for nearly 19 years, hosting hundreds of cooking classes, and writing two bestselling cookbooks, I’ve learned that the most satisfying meals aren’t about imitation (trying to make plants taste like meat)—they’re about authenticity.

If you’re here, it’s because you’re curious about making whole-food, plant-based eating a bigger part of your life—without sacrificing flavour, joy, or fun. Each week, you’ll find not just a recipe but also an action item: practical, achievable steps to help you embrace a lifestyle that feels as good as it tastes.

Let’s take this journey one delicious bite at a time. Ready? Let’s dive into our first post!

Enjoy and most of all…have fun!
CJ

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Meat is Meat, Plants are Plants

When I started my journey with plant-based eating over 20 years ago, I realized something important: plants aren’t meant to taste like meat—and that’s their greatest strength.

Meat is meat. Plants are plants. Trying to make one taste like the other misses the point. Plants have their own vibrant, unique qualities—sweetness, earthiness, crunch, creaminess—that deserve to be celebrated.

When we stop comparing plants to meat and start exploring their true potential, we unlock a world of incredible flavours, textures, and creativity in the kitchen.

That’s the heart of this blog: helping you discover a fresh approach to eating—one that celebrates whole, plant-based foods without pretense.

This Week’s Recipe: Slow-Cooker Bean Chili with Cashew Cream

To kick things off, I’m sharing a recipe that embodies this philosophy: Slow-Cooker Bean Chili with Cashew Cream.

Chili con carne (chili with meat) often reigns supreme as a hearty, filling meal. But what if we could take a fresh approach to this classic dish by focusing on plant-based ingredients that are both nourishing and full of flavour? This Slow-Cooker Bean Chili with Cashew Cream is a perfect example of how we can enjoy familiar, cozy meals while aligning with mindful eating and celebrating whole foods. With a medley of beans, vegetables, and vibrant spices, this chili brings comfort without compromise. The cashew cream adds a rich, creamy texture, offering a delicious plant-based alternative to traditional dairy-based toppings. This recipe is a reflection of what A Fresh Approach to Eating is all about—enjoying meals that are wholesome, satisfying, and made from ingredients that nourish both the body and the spirit.

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Your Action Step this Week

Plant-based eating isn’t about imitation; it’s about innovation. It’s about approaching food with curiosity, letting ingredients guide you, and discovering the joy that comes with eating closer to the earth. Here’s how you can take this philosophy into your own kitchen:

1. Make the Chili
As you cook, focus on how the flavours and textures of each ingredient shine together. Notice the smokiness of the spices, the creaminess of the cashew topping, and the heartiness of the beans.

2. Rethink Your Approach
Think about one plant-based dish you’ve avoided or tried to make taste “like meat.” Could you reimagine it by celebrating the ingredients for what they are?

3. Explore More
Pick one new ingredient this week—maybe it’s quinoa, sweet potatoes, or lentils—and let it inspire your next meal.

Let’s make this the start of something delicious and inspiring—one mindful meal at a time.