Composer, arranger, musical director, pianist, keyboardist, accordionist, and vocalist Anne Charbonneau was just a child when she started her music career back home, in Ottawa, Canada. Over the years, she has performed in nineteen countries around the world with sold-out performances at famous venues, such as the Sydney Opera House in Australia and the Barbican in London, England–Europe’s largest multi-arts Center. She currently resides in Las Vegas, Nevada, where she has worked for world renowned shows, such as Cirque du Soleil’s “O” at the Bellagio and “Zumanity” at the New-York New-York. At present, Anne is the keyboardist and keyboard programmer for the MJ Live show–Tribute to Michael Jackson–at the Rio Hotel and Casino in Las Vegas. She is also performing in different venues around town with other bands and shows and she has recently released her first two solo albums: “A Gift for You” and “True Home.”
In addition to her passion for music, Anne also loves to cook and embraces the healthy lifestyle. “I first stopped eating sugar for health reasons but quickly realized that there was a whole world of fun showing up at the same time. I started to improvise cooking and baking different meals and desserts without sugar, with trial and error,” Anne confesses, and now, years later, I have enough recipes of my own to publish a book! I do what I want in a kitchen and I love it! And I love seeing people eat healthy and take care of themselves and realize that they can eat pie and cake with great nutritional value, great taste and no guilt!”
Anne also loves hiking, which is one of her favorite hobbies, besides nature photography. “I love the mountains!” she says, “I feel blessed to be close to so many national parks, so much beauty and wonders! I’m in awe every time I go. I’ve been hiking and backpacking regularly for years, snowshoed in the winter, etc. The mountains are my workout, my way of life, my meditation, my vacations, my inspiration and so much more that I can’t describe in words. I feel deeply connected to all forms of life there. I am very thankful and have great respect for all that is there and offered freely to us. I take care of them and I want them to be there to inspire people in 50, 100, and 1000 years from now”.
In order to reduce her carbon footprint and live in ‘tune’ with nature Anne recycles and buys organic foods as much as possible. She has been avoiding plastic bags since the early 90’s and uses her roller-blades as her main source of transportation while running errands around her neighborhood.
Visit Anne’s Facebook fan page and find out everything about her next show!
VEGAN OATMEAL POMEGRANATE & CHOCOLATE BROWNIES
- 1 ½ cups of whole wheat flour
- 1 cup of oatmeal
- 1 tsp of baking powder
- ½ tsp of baking soda
- A pinch of salt
- ½ cup of dark chocolate chips (or carob chips)
- ½ cup of pomegranate seeds (or raisins or chopped cherries)
- ¼ cup of chopped walnuts
- 7 oz of organic soft tofu
- 1/3 cup of peanut oil or other oil (I use the oil on top of my natural peanut/almond/ or cashew butter jar)
- ¼ cup of strong coffee
- 3/4 cup of dates puree
- 1 tsp of vanilla extract
- 2 cups of dates
- 1 cup of water
Cut dates in pieces and add the water. Heat in a small pot and let simmer for a few minutes. Finally, puree in the food processor.
The dates puree can be made in larger quantities and frozen for future use.
Back to brownies:
Mix all the dry ingredients in a bowl: flour, oatmeal, baking powder, baking soda, salt, chocolate chips, pomegranate seeds & walnuts.
Mix in food processor the soft tofu, oil, strong coffee, dates puree and vanilla. Then combine with dry ingredients and mix well.
Spread the mixture in a 7″ x 11″ pan and bake at 325˚F for 50 minutes.
Let cool down, cut in squares and serve. (Freezes very well).
Note: For a low-fat version, replace the oil by the same quantity of almond milk. It totally works! To have the recipe entirely no sugar added, I personally use 100% dark chocolate that I buy in bars and break into pieces (the dark chocolate chips contain added sugar).
HEALTHY GRANDMA’S WALNUT PIE
I made a healthy version of my Grandma’s pie, since she always made this pie using butter and brown sugar.
- 1 cup of dates puree
- 1/3 cup of apple sauce
- 1 cup of cold almond milk
- 1/8 cup of coconut oil (or not for a low-fat version, it should work just fine)
- 1/8 cup of corn starch (or arrowroot powder)
- 1 cup of chopped walnuts
- 1 tsp of vanilla extract
Mix the dates puree, apple sauce and coconut oil in a bowl. Add the corn starch to the almond milk, mix until smooth and then add to the dates mixture. Mix well.
Pour mix in a pan in medium heat and bring to a boil. Add the walnuts and vanilla, and let simmer until the mixture thickens. Finally, pour in 1 pie crust (don’t pre-cook the crust).
Bake at 450˚F for 10 minutes, then bring down the oven temperature to 350˚F & cook for an additional 45 to 50 minutes.
Let cool down and serve. (Keep refrigerated).
Note: because of the nature of the coconut oil, the pie will still appear too liquid after 55-60 minutes of cooking time. It will solidify as it cools down.
- 1 cup of whole wheat flour
- A pinch of salt
- 1/4 cup of coconut oil (or other oil)
- 1/8 cup of warm water
First mix the flour and salt. Then mix the oil and water and finally, mix with flour mixture.
Spread the dough in the plate (don’t roll it).