Energy Makeover: Recipes for Replenishing, Rejuvenating & Rebooting Your Body for 2020

December 31, 2019 4 min read

Energy Makeover:  Recipes for Replenishing, Rejuvenating & Rebooting Your Body for 2020

by - Lisa Dorfman, MS, RD, CSSD, CCMS, LMHC, FAND-Chef Nutritionist The Running Nutritionist®

Take a deep breath, stay calm and relax, the holidays are over, this is YOUR year to strive for optimal health in 2020.

While holidays are considered a time of joy, laughter and love, for many it brings additional stress beyond the normal responsibilities of everyday life. As an Integrative health practitioner, sports nutritionist, psychotherapist and chef, I am a firm believer that optimal health and performance is a sum of all parts. If our bodies are weak, our minds, emotions and sometimes our faith are tested.

I also believe food has the power to heal, restore, reenergize and reboot the body, so get ready to reboot with these delicious, superfood ingredients and recipes including Pride of India’s Papadums, Garbanzo Beans, Indian Bean & Lentil Superfood, Organic Ashwagandha, Basal, Garlic and Turmeric Ground Powders.

The Science of Stress

To appreciate why I selected these specific ingredients for today’s recipes, it helps to understand how stress physically affects the body. Stress initiates a cascade of physical, emotional, & hormonal reactions— a nonspecific symptom or set of symptoms experienced uniquely by everyone. Ultimately, stress can lead to inflammation which in the short term can impact how you feel throughout the day, to developing chronic illness like heart disease and diabetes down the road.

The recipe’s garbanzo beans and superfood lentils replenishes depleted energy stores in the form of low glycemic, high fiber carbohydrates in muscle and liver; essential amino acids—plant base building blocks of protein and muscle, and key nutrients like the mineral magnesium which impacts over 300 chemical reactions your body needs for energy, protein synthesis (muscle building) nerve and immune function; maintenance of blood pressure and blood sugar. (source)

Some studies suggest that herbs like turmeric, basil and garlic may have anti-inflammatory properties, while the root ashwagandha shows promise for physical and cognitive performance, in addition to reducing anxiety and improving sleep although more and larger research studies are needed for confirmation. (source)

The Running Nutritionist’s ® Recipes for Restoring, Replenishing and Rebooting the body for 2020

1. Turmeric Infused Hummus with Crispy Chili Chickpea Spicy Papadums

Includes: Pride of India garbanzo beans, papadums, garlic powder, ashwagandha and Turmeric

Servings: 8


  1. Blend all ingredients together in blender or food processor until desired consistency.
  2. Scoop blended hummus into pastry bag or plastic baggie and fit with decorative tip. Cut a small opening in corner of bag to fit tip through.
  3. Garnish a salad or whip into dish.
  4. Serve with vegetable crudité and Pride of India spicy Papadums or garnish a fresh salad with a hummus topping.

2. Superfood Lentil Soup

Serves 2-4 (appetizer or main course with fresh greens)


  1. Cook beans as per package or in InstaPot, follow directions with garlic, basil, vegetable bouillon cube.
  2. While beans are cooking, sauté diced onion until browned.
  3. Add onion to cooked bean mix. Add arrowroot as desired for thickness.
  4. Add vegetables as desired or puree for drinkable soup.

3. Herb Inspired Stove Top Power Biscuits (High protein, gluten free vegan stove top biscuits)

Serves: 8 ‧ Total Prep/Cook time: 20 minutes


  • 1 cup gluten free all-purpose flour
  • ½ cup high protein gluten free pancake mix
  • 1 tsp baking soda
  • 1 tsp Pride of India ashwagandha
  • ½ tsp Pride of India garlic powder
  • ¾ cup aquafaba (the liquid from the cooked garbanzo beans)
  • ¼ cup beet juice
  • 2 tsp beet powder
  • ⅛ tsp Cream of tartar
  • 2 tbls Water


  1. Sift dry ingredients together into bowl.
  2. Mix wet ingredients except for the last 2 Tbls. Water.
  3. Wisk until just mixed, dough will be sticky.
  4. Spray stove top biscuit pan with cooking oil, heat pan.
  5. Once pan is heated, add dough to each triangular mold, spreading just enough with a little room on edges.
  6. Add small amount of water to each biscuit triangle.
  7. Cover for 6-7 minutes, then flip one biscuit to check if browned.
  8. Turn all biscuits and cook for another 3 minutes.
  9. Can serve immediately or keep fresh up to 3 days.

Lisa Dorfman, MS, RD, CSSD, CCMS, LMHC, FAND known as The Running Nutritionist ® is an award-winning nutrition expert based in Miami, Florida. The ’19 recipient of the President’s Council on Sports, Fitness and Nutrition’s Community Leadership Award & ’17 Dietitians in Functional Medicine National Excellence in Practice Award, Lisa has built a global integrative culinary sports nutrition & performance private practice & corporate consulting business working with Olympian athletes, Fortune 500 corporate executives, movie actors & actresses, politicians, and prestigious luxury resorts such as Ritz Carlton, Sandals & Norwegian Cruise Lines. The author of 8 books, Lisa designs, writes, and presents delicious dishes, menus and diets for more than 3 decades and travels worldwide sharing the “gospel” of good food, fresh tastes and plant-based cuisine. Her passion for food, fitness, emotional balance and for life is contagious and she shares that passion with the Pride of India community of friends, delicious food devotees and life enthusiasts. Lisa is a wife and mom to 3 children and her dog Cookie, and is an avid former professional athlete devoted to running, swimming and all activities which nourish her body, mind and soul.

Follow her: Instagram ‧ Twitter ‧ Facebook ‧ LinkedIn

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