GOOD Spotlight: Meet Jessica Murnane
Wellness advocate, podcast host, mother, author, and all around badass - we're so excited to have Jess Murnane as one of our inaugural speakers at The GOOD Fest. Jess' journey to wellness began when she struggled to get her endometriosis under control, and now, Jess is in control in a big way - she's healthy, happy, and has the number one best selling book on Amazon right now. Read on to learn a little more about the woman who's on a mission to get the whole world eating at least one plant based meal a day.
Name (or any nicknames): Jessica Murnane
But for some reason a few years ago, out of nowhere, people started calling me "Jess"...I decided to roll with it. But always introduce myself as Jessica.
Current City: Charleston, SC
Favorite vegetable: potatoes in every single variety, color, and form
Thing you love most about working in wellness: the other women in the industry (like you) that decide to lift one another up and support, rather than be competitive Bs and put one another down.
What you ate for breakfast this morning: leftover french onion lentils I made from the new The First Mess Cookbook and a green juice. Totally do not go together, but those lentils were so damn good...I woke up thinking about them.
Wellness trend you can't stand: Bee Pollen thrown around like dollar bills at a strip club. It's on smoothies, bowls, and desserts. Bee Pollen can cause a very serious allergic reaction for some people. If it's your first time trying it, you should try a tiny bit to see if you have a reaction first. No one ever warns people about how powerful this ingredient can be. It drives me nuts!
Go-to item in your closet: it's actually the jacket that's on the cover of my new cookbook. Which means, I can't wear it to any book signing events because that seems weird...so, I think I need a new go-to item.
"Cheat" Food you'd never give up: "Cheat" isn't in my vocabulary. I eat foods that make me feel good and if some of those foods are considered "cheating" than eff it, I'm eating them anyway.
What inspired you to write your cookbook: 2 things. 1. My mission of One Part Plant (to get everyone to eat at least one plant-based meal a day). 2. My mission to raise awareness about endometriosis. Iit takes an average of 10 years for a women to be diagnosed. Not acceptable anymore.
Advice you'd love to give your younger self (or your adorable son!): I wouldn't have told my younger self anything, because she wouldn't have listened! But every single morning before Sid eats breakfast, I look him in his eyes and say: "Remember, we're nice to everyone. Boys, Girls, Black, White, Asian Muslim, Gay, Straight, and Transgender. No matter who they are". Less advice and more "these are the rules in and outside our house". He's only two, but I'm starting him young.
Want to try a recipe from One Part Plant?? How about this insane dessert below...
DOUBLE CHOCOLATE CUPCAKES WITH SALTED CHIA PUDDING FROSTING
Recipe from One Part Plant - Makes 12 Cupcakes
FOR THE FROSTING:
1 (14 oz) can of full-fat coconut milk
5 medjool dates, pitted and chopped
1/4-1/2 teaspoon of sea salt
5 tablespoons chia seeds
FOR THE CUPCAKES:
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 tablespoon flax meal
3 tablespoons water
1 cup chickpea (garbanzo bean) flour
1/2 cup brown rice flour
1/4 cup cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1/4 cup real maple syrup
1/4 cup coconut oil, melted
1 cup dairy-free chocolate chips (Enjoy Life) plus more for garnish
FOR THE FROSTING:
Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If you end up with small bits of dates, that's OK. But, you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness 1/2 teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
FOR THE CUPCAKES:
Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 paper liners.
In a small bowl, combine the almond milk and apple cider vinegar. in another small bowl, make a flax egg: mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least ten minutes.
In a large bowl, whisk together the fours, cocoa powder, baking powder, baking soda, and salt.
Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Ad the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
Fill each cupcake liner with 1/4 up of the batter. Bake for 18-20 minutes or until a fork or toothpick inserted in the center comes out clean.
Let your cupcakes cool on a wirer rack.When they're completely cool, top them with the frosting. Sprinkle with a few more chocolate chips to top.
Note: Because this frosting must be refrigerated, these are a little tricky to store and are best eaten freshly made. If you're taking them to a party, I suggest adding the frosting right before you head out or, even better, when you arrive. If these are just for you at home, keep the frosting refrigerated until you're ready for a cupcake and then add it.
More from Jessica Murnane...