Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She was the host of the television series Healthy Living with CHEF AJ which aired on Foody TV. A chef, culinary instructor and professional speaker, she is the author of three bestselling books,The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, Own Your Health and The 10th Anniversary Edition of Unprocessed, all which have received glowing endorsement by many luminaries in the plant based movement.   Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her sugar, oil, salt and gluten free desserts which use the fruit, the whole fruit and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve and is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.   Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing Ingredients; 6 cups kale leaves, chopped 12 cups Napa Cabbage leaves, cut into thin slivers 2 cups grated carrots, about 6 large carrots 2 cup dried cranberries 3 Tbs. Olive oil ¼ t. salt Japanese Dressing 1 stalk celery 1 Onion Juice of ½ lemon Juice of ½ orange 1“ piece of ginger white pepper (touch) ½ cup. Brown Rice Vinegar ½ cup tamari 1 ¼ cup canola oil 4 Tbs Ketchup Directions 1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl. 2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft. 3. Add the cabbage, carrots and cranberries 4. Using a blender, make the Japanese Salad Dressing 5. Toss salad with dressing and serve