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C15/39a “Time for CHANGE” Vegan Delights

Choose Positive Living with Sara Troy with her guest Danielle Bussone aired Sept 29th-Oct 5th

Danielle Bussone says becoming a vegan was a life-saver for me. A surgeon inadvertently severed a crucial part of my anatomy, creating for me six years of pain and suffering, numerous surgeries and hospitalizations, multiple life-threatening complications, and a few near-death experiences. Discovering plant-based nutrition turned my health around and allowed me to not only survive, but to thrive.


Danielle Bussone’s journey through medical errors and complications devastated her health and nearly claimed her life. In severe chronic pain and disillusioned by the medical industry, Danielle turned to foods to recover her health.

In “Time for Change: Whole Foods For Whole Health!,” Danielle Bussone shows us that becoming vegan is an exciting expedition into a new world of flavors and cultural culinary experiences. Whether you wish to fully embrace a WFPB lifestyle or would just like to add healthy foods to your current diet, Bussone arms the reader with mouthwatering, healthy recipes that will make the inclusion of whole foods easy, delicious and restorative.

In TIME FOR CHANGE – Whole Foods

For Whole Health!, I share my story of injury and recovery and show how creating a healthier, more energetic body can be as close as your dining table. 



If you would like to download or listen S.E.L.F. Discovery Radio shows on your mobile device you can download free apps here:


TIME FOR CHANGE is comprehensive primer on to how to deal with the minor inconveniences of this life-style choice, how to deal with social situations, what new foods you’ll encounter, how to stock your kitchen, tips on preparing and cooking vegetables and, finally, delicious recipes to get you started. You’ll be amazed at how quickly your health will improve by making some small changes to the way you currently eat. I’ve lost 65 pounds, I no longer have acid reflux, and I no longer need blood pressure medication (or any medication at all). I am well and healthy, and the foods I prepare are delicious and satisfying. Please join me in making the next years of our lives the most productive, energetic and radiantly healthy years ever!



“Time For Change” is a comprehensive, engaging and passionate book by an intrepid woman who fought through years of catastrophic medical events. By continuous reading, research, and diligently listening to her body, Bussone has found her way back to good health by means of a plant-based diet. Here she shares her story, her research findings, her contagious enthusiasm, her wonderful cooking methods and vegan recipes. This book is also a fervent cry against pesticides, genetically modified and highly processed foods. —  Patricia Kandle, MD

So inspired athlete Kate Strong has embraced the Vegan diet and it has improved her performance completely.

Horrific. Heroic. A must read for anyone who has to deal with doctors and hospitals. — Bill Kaiser, Author of “Bloodroot” and “Hellebore: A Novel of Reconstruction.”

This book shouts, “Wellness happens!” An intelligent and enjoyable read for both laypersons and medical professionals. “Time For Change” offers a vegan lifestyle that creates and sustains vitality. Ms Bussone has done her research. Everyone should read this book!  —  Teresa Wood, DDS

Danielle’s story of adopting a vegan diet to recover her health is an inspiration. “Time For Change” offers a strong foundation to the benefits of a plant-based diet and is filled with delicious recipes to whet your appetite. This book is a must-have for every pantry and bookshelf! – Vegan Athlete, Kate Strong — 2014 World Champion Women’s LongDistance Triathlon 

A Practical Guide to Health and Wellness”

Danielle Bussone is a free-lance writer, certified wellness coach and avid cook. After discovering the healing powers of food, she became fascinated with creating dishes that were not only health-promoting but bursting with flavour. Danielle is a graduate of Cornell University’s certification program in plant-based nutrition, in conjunction with the T. Colin Campbell Foundation.

She and her husband Rich are co-founders of Veggin’ Out And About!, a food and travel blog for plant-based diners. Danielle serves as a restaurant reviewer and writer for Veggin’ Out And About!, as well as editor for contributors from across the globe.

Danielle is currently working on several cookbooks of plant-based cuisines from the US and around the world. She and Rich divide their time between SW Virginia and East Tennessee, where they live with two dogs and two cats, collectively known as their “Beloved Monsters.” In her spare time she writes fiction and is currently working on a novel based in New Orleans.

You can follow Danielle’s blog and/or contact her with your questions and comments at

More on your host Sara Troy’s shows, choose-positive-living

For all of Danielle’s shows on Self Discovery check out HERE


Try the recipe and see how delicious it is .

Coconut Curry With Indian Spices

This dish smells as good as it tastes. The aromas will drive your family and dinner guests wild while they are awaiting this treat. Again, don’t be intimidated by the number of ingredients needed. You’ll use these spices over and over. Measuring them out in advance into small bowls will prevent mistakes. It is easy to forget a spice if it isn’t handy. If you prepare the rice in advance, it will save you some time when you are scrambling to get food on the table. It is also very good served with French whole wheat couscous, which only takes 10 minutes to prepare. It is also excellent served over linguini.

Note that the cinnamon stick, bay leaf, and cardamom pods are for flavor and should not be eaten. Pick the cinnamon and bay leaf out before serving; the cardamom pods will be harder to find so just warn your guests that they are not to be eaten. They won’t hurt them, but the seeds are very fibrous and have a woody texture. Plus, biting into them may give your guests a jolt of cardamom flavor that could be overpowering.

Coconut Curry With Indian Spices

Time: 35 to 40 minutes Yield: 7 cups, plus rice


Prepare in advance: 1 1/2 cups whole wheat French Couscous 2 1/4 cups mirepoix vegetable stock or filtered water 2 1/2 cups cooked chickpeas, or one can organic chickpeas (garbanzo beans) drained

Spice Blend:

1/2 teaspoon ground turmeric 1 tablespoon garam masala 1/2 teaspoon ground hot chili powder (You can substitute cayenne.) 1/8 teaspoon ground black pepper 1/2 teaspoon salt (optional)

Main Ingredients:

2 cups diced onion (1 large onion) 2 bay leaves 6 cardamom pods 1 (3-inch) cinnamon stick 2 tablespoons minced garlic 2 tablespoons minced ginger 1 can organic coconut milk 6 ounces baby spinach, washed and spun dry 1 pint cherry tomatoes, cut in half (1 3/4 cups or about 40) 1 tablespoon lemon juice

Preparation: about 20 minutes

Prepare vegetables.

Transfer drained, cooked chickpeas to a bowl. Set aside.

Set aside cinnamon stick and cardamon pods. Measure remaining spices into a small bowl. Set aside.

Method: 15 to 20 minutes

In a dry skillet, sauté onion with bay leaves, cardamom pods, and cinnamon until soft and translucent, stirring frequently (about 10 minutes).

Stir in ginger and garlic. Sauté 2 minutes, adding a little water a tablespoon or two at a time if necessary to prevent scorching.

Add turmeric, garam masala, ground chili powder, and black pepper. Stir until spices are fully incorporated with the onion mixture.

Stir in coconut milk, tomatoes, and chickpeas. Cook for 5 minutes or so on medium heat until sauce is bubbling and tomatoes have wilted. Adjust spices to taste.

Just prior to serving, remove saucepan from heat and fold spinach** into mixture until wilted.

Stir in lemon juice and serve immediately over rice, couscous, pasta or grain of choice.

*You can cook chickpeas on your stovetop if you don’t have a pressure cooker, though it will take longer. Or you can substitute canned chickpeas, drained and rinsed.

**Don’t over-cook the spinach. It should be added no more than 5 minutes before serving. Spinach becomes a little slimy if allowed to cook for too long. Heat it only until it is wilted.


In cooking demonstrations, I often substitute couscous for rice, simply because of time limitations. Actually, couscous is very delicious with this dish. Coconut Curry With Indian Spices can also be served over linguini or angel hair pasta.  Please refer to my book,Time For Change: Whole Foods For Whole Health!, for instructions on cooking beans, making vegetable stock and much more.


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