Meet our Journalist Celebrity Vegan Chef Sandi Morais, and Author of Vegan Recipe for Life Cook Book. She has a BA degree from Florida International University. She has been in the health and fitness industry for 30 years. Sandi has a passion to help inspire, educate and promote healthy living. Sandi has been with KUOMagazine since 2015. She is currently our Wellness Chef, Health & Fitness Journalist. Stay connected with Chef Sandi on her social media links on Facebook at Chef Sandi Vegan Cooking, Instagram at Sandi Vegan Cooking and online at Website:  www.vegantuneupcafe.com  www.sandimorais.com

I started this Smoothie Challenge with the recipes from my Vegan Recipe for Life Cookbook to help inspire, encourage and promote healthy living. 

Every spring, the Environmental Working Group (EWG) publishes an updated Shopper's Guide to Pesticides in Produce, better known as the Dirty Dozen and Clean Fifteen. 

Vegans to get their protein because beans, nuts, grains, seeds and some vegetables supplies protein.

This recipes the Berries are loaded with vitamins, minerals, fiber & antioxidants. The Dragon Fruit & Kiwi are a good source of fiber & vitamin C. Also, a great for snacks, making a smoothies or delicious dessert.

Black beans are a good source of plant-based protein and fiber. The beans are very versatile and can be prepared in many different ways to enjoy the nutritional benefits.

This salad is not just an appetizer, it's created to be a satisfying meal by adding some plant protein, healthy

fats & good carbs.

Vegan Recipe For Life Cook Book by Sandi

Chef Sandi Apple Nutty Coco Crunch is another tasty delicious, simple and easy to make snack to eat anytime of the day.

Chef Sandi Apple Nutty Coco Crunch is another tasty delicious, simple and easy to make snack to eat anytime of the day.

Garbanzo beans are a good source of plant-protein & fiber, and popular in many vegan meals. I wanted to keep some of my Jamaican culture into my lifestyle by using authentic Jamaican Walkerswood Jerk Seasoning.

The Overnight Almond Oats Pudding is made with Rolled Oats is delicious, simple to make. Once made, it's easy to warm-up in the morning for a healthy breakfast or just take in your lunch box for lunch with some fresh fruits.

Featured Wellness Chef (Dec.2020/Jan./Feb. 2021)

Tirrell Anthony, the President of Le Cordon Blue College of Culinary Arts in Orlando, Florida introduced me to Chef Daryl Shular in 2016 at the college.  I made some of my dairy-free chocolate truffles as a special treat for Chef Shular. He enjoyed the truffles, and we even talked about us getting together and throwing down in the kitchen one day. During our conversation Chef Shular shared with me his dream of opening his own culinary school. Five years later his dream is no longer a dream. The Shular Institute will open in 2021. Daryl Shular was always an individual driven to achieve excellence. This is shown throughout his culinary career. In 2008 he was a member of the internationally recognized ACF United States Culinary Olympic Team representing the United States in international culinary competitions. The team achievement was an Olympic Gold Medal, winning top honors against 63 teams at the IKA “Culinary Olympics” held every four years in Erfurt, Germany. In 2014 Daryl Shular became the first African American to pass the 130-hour; eight-day test known as the Master Chef exam and secured his name in the culinary history books by earning the prestigious title of Master Chef.

Daryl Shular earned the culinary industry’s highest honor known as Certified Master Chef (CMA.)  He became one of America’s elite History Makers. Daryl Shular is a Trailblazer.  He will make history again in 2021 with the opening of the Shular Institute in Atlanta, Georgia. It is truly an honor to interview Trailblazer, History Maker, Master Chef Daryl Shular for the cover story of KUOMagazine December/March 2021 issue. We also feature one of Master Chef Shular Acorn Squash-Ginger Soup recipe (CLICK TO RECIPE)

Featured Wellness Chef (Sept./Oct./Nov. 2020)

Chef Noel Cunningham (born Jamaican, W.I.), one of Jamaica’s most recognized and celebrated young chefs socially known as Chef Cunny. Chef Noel is the dynamic force behind his catering company, Cuisine by Noel. Recipe contributor to the Jamaica Gleaner, Cooking Sense Magazine, The Jamaican Eats Magazine, and food expert at Toronto Caribbean Newspaper. Chef Noel was born and raised in Kingston, Jamaica, who was influenced at a young age by his mother Jennifer Laidley and Aunt Miriam Reid, who is a professional chef and baker. His culinary journey began in high school when he did Food and Nutrition, which developed his love for the Culinary Arts. Chef Noel continued his education at Runaway Bay HEART Hotel and Training Institute in Jamaica. He has been working in the hospitality industry since the age of nineteen in some of the leading Hotels, in the island’s tourist mecca as a Certified Chef De Partie, which propelled him onto the “Culinary Catwalk.”

In our September/October/November issue, Chef Noel shares a delicious recipe of a Blackened Salmon & Coconut Lemon Quinoa with Pineapple Salsa (CLICK TO RECIPE)

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Tune in Every Saturdays from

5-6 pm for Eating Healthy with 

Celebrity Vegan Chef Sandi Morais

Radio Show, with many featured special guests on Caribbean Rhythms Radio Network

at www.CRRFM.com

— Vegan Chef Sandi Morais

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Join Chef Noel is a weekly podcast hosted who takes you on a culinary journey through conversations with culinary experts, celebrities, and chefs as he delves deeply into various food topics at 

What's Cooking with Chef Noel

— Chef Noel Cunningham

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