ENGLISH CASHEW BUTTER VEG MUFFIN I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such… More
“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)”
Nothing I like better than a special request and the challenge of exceeding expectations! Now this combination…everyone’s going to think, what the—-?? So did I during the thought exploration process. But it worked and worked great! Hope you like it Steph. XO
AFC BREAKFAST WIENER ROLL
Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!!
What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish?
Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat seaweed harvested from a place where sea animals were slaughtered?
Can you taste the blood from the slaughtered animal in the veg burger and seaweed?
It’s there to be sure. But isn’t there blood everywhere?
How about the soil where soldiers lay their blood? Are we not to grow plant foods nor flowers in places where slaughter fed the earth? Are we not to drink the water from streams laced with the DNA of cows, pigs, chickens and deer, lambs and goats?
The blood is washed away to some place we all find familiar at some point.
The blood always comes home to us in some way.
If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal.
Are you thirsting for blood? The blood of the plant satisfies your thirst.
~ The Animal-Free Chef
Activated Charcoal Uses & Benefits
Activated charcoal is a potent natural treatment used to trap toxins and chemicals in the body, allowing them to be flushed out so the body doesn’t reabsorb them. It’s made from a variety of sources, but when used for natural healing, it’s important to select activated charcoal made from coconut shells or other natural sources.
One of the most popular activated charcoal uses is for the safe and effective treatment of poisoning and drug overdoses. It’s used in emergency trauma centers across the world. In addition, it’s used to reduce bloating and gas, lower cholesterol, treat bile flow problems safely during pregnancy, and even prevent hangovers.(1)
Research shows that activated charcoal works better than stomach pumping (gastric lavage) in some situations.(2)
So, how does activated charcoal work?…
Finish reading: Top 10 Activated Charcoal Uses & Benefits
ROASTED GARLIC SPINACH PESTO
This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!
Pesto makes 4 cups; pasta dish serves 8-10
PICKLED MUSHROOM AND ONION
Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles!
Makes about 1-1/2 cups
TOMATO NUT HUMMUS
A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb. Best to serve it hot though, or at least warm. Your guests will be returning for more, and more and…
Makes 4-3/4 cups
TOMATO SAFFRON RICE
Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes!
Makes 11 cups
SPREADABLE CHEESE FOR SANDWICHES
Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches.
Makes 8-1/2 cups
SAFFRON YELLOW PEPPER RICE
Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!
Makes 9 cups
If you buy hamburger meat to grill for the holiday weekend, take a look at the label. You may be surprised at what it doesn’t tell you.
There’s no way for a consumer to know where the meat in their hamburger comes from.
It’s not just that the information isn’t printed on the label. Very few producers grind meat from individual cows — it’s just too expensive. And at least for the foreseeable future, there’s no test scientists can run that can backtrace meat once it’s been ground.
Scientists can determine where an individual piece of meat comes from using a technique called isotope analysis, looking at the specific fingerprints of carbon, hydrogen, and nitrogen atoms to see where a cow lived.
And a hamburger isn’t just a mix of meat from a couple of cows who shared the same field.
Chances are good that the meat in your hamburger comes at least from a couple of different slaughterhouses across the US, if not from different countries.
That’s because hamburger makers target their mixes to hit specific ratios of lean and fatty meat. Individual cows don’t usually come in the ratios consumers want to buy, like 80% lean meat.
“The hamburger maker is looking for a precise amount of fat content,” Michael Moss, a journalist who wrote a Pulitzer Prize–winning piece on the meat industry, told Tech Insider. “They’re throwing pieces of meat in the grinding machine and keeping very careful track of the percentage of fat.”
In order to balance lean and fatty cuts and try to source the cheapest meat, hamburger makers don’t just rely on a network of American slaughterhouses, Mansour adds. They also use imported meat, particularly from Australia, New Zealand, and Uruguay.
Finish reading: You can’t tell where a hamburger is from – Tech Insider
BOILED PISTACHIO NUTS
Ever hear of boiled peanuts? Well, I had only pistachios on hand and I just decided to boil them, and WOWE! Thank you to whomever put that boiled peanut bug in my ear – long ago. If not for that, I never would have known this other pleasure! These are my mussels!
Makes as many as you want
During frequent Food Network appearances, Iron Chef and Roast owner Michael Symon has been known for his disarming hearty laugh and perpetual smile. But the cheery Cleveland chef isn’t in the mood to play nice with presumptive Republican presidential nominee Donald Trump, who will be in Symon’s home town for the Republican National Convention later this month.
“There’s not a chance I’d let him into one of my restaurants,” Symon said of Trump during a surprise call-in Thursday to The Ken Carman Show, a Cleveland sports-talk radio show on 92.3-FM The Fan….
AFC Comment: Cleveland chef Michael Symon states that the reason for the ban has nothing to do with politics. Donald Trump “creeps me out” was his only reason. And that reason is the one he is using for banning him from all his restaurants.
When Michael Symon opens his doors to the public to do business, he cannot ban people who ‘creep him out’. Lots of people are creeped out by Michael Symon, which makes this stunt even more perplexing – given that he became famous by creating dishes from parts of animals that most people throw in the garbage.
This is sounding like a civil rights issue – not unlike the Christian company that refused to make a wedding cake for a gay couple getting married. That Symon came out with his decree just before the Republican Convention in Cleveland, instead of when Donald Trump started ‘creeping’ him out, looks more like his decision was politically motivated. Or maybe his sales were down and this was a publicity stunt. Refusing service for someone’s beliefs, or the way they look or the way they make you feel inside is not appropriate in our culture, nor in our country.
I went to one of his restaurants once. It was dirty, not well organized, or well-run. The menu was disappointing – given that he’s an iron chef, and the environment unsettling – not warm and inviting.
At a time when Cleveland is supposed to shine and welcome people during the Republican Convention – all people – Michael Symon is validating the stereotype that Cleveland is not a friendly place to visit. What a shame.
PINK LENTIL PUMPKIN SOUP
Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth!
Makes 18 cups
ROASTED BEET BLACK CHERRY YOGURT
Who says you can’t have veggies for breakfast? Put roasted beet cubes in black cherry yogurt with prunes, fresh basil and almond crumbles and you have a complete meal – a lovely way to get you started on your day!
Scientists without taste buds shouldn’t be designing foods for the planet. They could end up poisoning us.
ROASTED BEET STEAKS
This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!
And how learning the truth can change your life.
Are you flexible? I don’t mean, “Can you touch your toes?” Because honestly that’s not important to me. When it comes to yoga, it doesn’t matter if you’re “flexible.” That’s a myth. What matters is that you show up. And breathe. And do your best with breath. With a clear intention.
Allow me to explain. I believe that emotional, mental, and spiritual flexibility are virtuous and life-enhancing, and when it comes to yoga practice, paramount. My metaphor of choice: Compared to reeds in the field, trees look strong. But when the storms come, the trees can be uprooted, while the reeds move back and forth with the wind (read: change) and remain grounded. They’re still standing when the storm (read: drama) passes.
When you cling to anything—your thoughts, beliefs, positions, possessions—and aren’t willing to let your heart and mind bend back and forth a bit with the ideas and actions of others, you can easily be uprooted and slammed. One email can throw you off; gossip can flatten you…
CHERRY PECAN YOGURT – simple breakfast
A simple, healthy and delicious breakfast! When cherries are in season, don’t miss out!
If you ever notice bright yellow stains on someone’s fingernails, and they happen to be health conscious latte lovers, you can safely assume they’re in on one of the latest trends: turmeric latte, aka “Golden Milk,” boasting turmeric root juice as its main ingredient along with coconut, cashew or almond milk.
Turmeric showed up on Google’s 2016 Food Trends Report, earning “rising star” designation. Internet searches for turmeric increased by 56 percent between November 2015 and January 2016.
Associated with that search was another one for the golden milk lattes, which are gaining “sexy/edgy” status from San Francisco to Sydney.
When one shop in Oxford, England marketed its new brew as “Golden mylk” (using a “y” in “milk” to denote non-dairy), it quickly shot past the number of regular latte requests. However, a similar concoction has been on other U.K. menus for two years.
The golden milk mania is just one sign indicating a renewed interest in this exotic spice, described as slightly aromatic, vaguely floral and pungent, depending on the amount used. People who appreciate spicy cuisine are partial to turmeric use in curries and rice dishes. In fact, it’s turmeric that gives curry its vibrant yellow hue.
Hipsters seem to be on the cusp of the turmeric wave, not just because it’s the so-called latest thing, but holistic health advocates say another trend is the rising number of people seeking alternative health and food options, for a few different reasons. According to the University of Maryland Medical Center:
“Recently, the World Health Organization (WHO) estimated that 80 percent of people worldwide rely on herbal medicines for some part of their primary health care. In Germany, about 600 to 700 plant-based medicines are available and are prescribed by some 70 percent of German physicians.
In the past 20 years in the United States, public dissatisfaction with the cost of prescription medications, combined with an interest in returning to natural or organic remedies, has led to an increase in herbal medicine use.”2
Turmeric: A Pungent Path to Healing
Turmeric – one of the world’s most highly prized spices – is gaining new popularity. Learn more about turmeric spice’s uses and its incredible health properties…
Finish reading: Turmeric: The Spice of Life
- Be sure to check out conversation in comment section after clicking on and reading article. Lots more intel there plus more simple methods of detox.
The three pillars of heavy metal detox are: Cleanse and clear your GI tract of metals and toxins, optimize glutathione, and upregulate detox genes.
June 19, 2016 | 77,495 views
By Dr. Mercola
Mercury is a pernicious neurotoxin. Removing it, however, needs to be done with great care, lest you cause even more problems.
Chris Shade, Ph.D., is probably one of the foremost experts in the world on the subject of heavy metal detoxification, and in this interview, he shares his wisdom on this important topic.
Shade received his Ph.D. from the University of Illinois Urbana-Champaign where he studied the environmental transformations of mercury.
He’s developed a patented liquid chromatographic mercury speciation technology that differentiates and identifies the exactly source of your mercury — whether it’s from your dental amalgams, or from eating contaminated seafood.
He’s also involved in developing new lipid-based delivery systems for nutraceuticals, including liposomes and micro-emulsion systems to address the need for effective and affordable detoxification.
“We had sophisticated computational tools for telling us what kind of ligands (binding molecules) are holding the mercury. What I was tasked with was developing an analytical system for separating different forms of mercury out,” he says.
“You’ve got methylmercury (which is the form that builds up in fish) and then you have inorganic mercury. In the environment, inorganic mercury is everywhere …
I developed these chromatographic tools that would enable a high-throughput analysis of biological samples to separate these different forms.”…
Finish reading: The Three Pillars of Heavy Metal Detoxification
SMOKY MAPLE WALNUT ICE-CREAM
One word: DIVINE!
Makes 4-1/3 cups
STRAWBERRY CASHEW ICE-CREAM
Simply made, simply delicious!
Makes 6 cups
CHOCOLATE ESPRESSO NUT ICE-CREAM
Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen!
Makes 2-3/4 cups
SAUTEED SPIRAL BEETS AND ONION
Great side dish vegetable. Tastes like fatty game. Don’t ask. Just be assured there are no animal products, and enjoy!
TOFUTTI BREAKFAST SCRAMBLE
Ready for a great brunch dish? This is it. Tofu scramble made creamy with Tofutti Better Than Cream Cheese. Sautéed peppers, onion, celery and bean sprouts mixed with tofu seasoned with curry, fennel and smoked paprika. Champagne anyone? Oh, and garnished with a bunch of fresh cilantro and served with fresh streamed asparagus!
Oh my goodness. The seed. The most nutrient dense part of the plant. Reserved for the smaller animals of the planet, but we humans just have to have it.
The purpose of the seed is to grow a plant. Then you eat the fruit of that plant – that which the plant bears – then plant the seeds to grow more plants.
But oh no, you have to eat the seed. THE SEED.
And you tell the world, the entire world, that the only way to perfect health is to eat these seeds.
Those are the words of an annihilist. Give to me all I need to live forever, and screw the rest of the planet. Give me the most nutrient dense part of the plant – the seeds. Grow a million plants so I can get a bucket of seeds to last me a month. Sounds like factory farming to me – of plants.
If the rest of the planet followed that instruction/direction to eat all the seeds, there would be no plants left.
The seeds are meant for growing; the fruit of the plant is meant for eating. When you eat the seed, instead of the plant, you block nature.
So all you vegans who care supposedly for the animals and the planet are proposing a plan that is not sustainable.
Eating the seed and not the fruit/veggie is not the fountain of youth you erroneously think it is.
The seed, like the milked cow, will be spent before it’s time.
Nature’s way of protecting wild and domesticated life from poisons – that which would harm the organism – is to make those foods containing said poisons taste badly, turn up your nose to them, by-pass them, don’t want to eat this because it chews badly, smells badly, tastes badly, spit it out before you swallow it.
Not all greens taste badly. In fact many greens, when prepared right, taste and texture great. I find it odd, however, that the one green that everybody should hate, vegans love.
But it’s good for you.
Okay, I used it a few times. Took a lot of effort with lots of other ingredients to mask it. And I would make one recipe again only to please the kale lovers.
But, I can guarantee that you will not live one day longer because you ate kale.
Taste bud punishment is not being offered on this site.
Go someplace else for your daily dose of masochism.
You don’t belong here.