Ingredients 2 cups frozen green peas, thawed [or 1 steamed zuchini] 1 teaspoon crushed garlic ¼ cup fresh lime juice ½ teaspoon ground cumin 1 tomato, chopped 4 green onions, chopped ½ cup chopped fresh cilantro ⅛ teaspoon hot sauce Sea salt
Instructions Blend the peas, garlic, lime juice, and cumin in a food processor until smooth. Transfer the mixture into a bowl and stir in the tomato, green onion, cilantro, and hot sauce. Add salt to taste. Cover and refrigerate for at least 30 minutes, to allow the flavors to blend. Nutritional Information: Per serving (½ cup): 75 calories, 14 g carbohydrates, 4.7 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 79 mg sodium, 5.1 g fiber, 5.6 g sugar
Note: Nutritional information is provided as an estimate only.
I’m excited to share my latest interview with the brilliant Dr. Peter Rogers, where he challenges everything we think we know about dementia and brain health. This isn’t your typical medical discussion – Dr. Rogers brings 30 years of clinical experience and groundbreaking research to expose why conventional approaches to dementia are failing us.
In this compelling presentation, you’ll discover:
Why traditional Alzheimer’s treatments miss the mark (and what really works)
The surprising connection between blood flow and brain health
How dietary choices directly impact your cognitive function Revolutionary insights into preventing neurodegeneration
The truth about common brain toxins hiding in plain sight
Dr. Rogers doesn’t just explain the problems – he offers practical, evidence-based solutions that anyone can implement. Whether you’re concerned about your own brain health or caring for a loved one, this interview contains information that could literally save minds.
Join Dr. Chidi Ngwaba in this compelling speech as he unveils the transformative power of lifestyle changes in combating chronic diseases.
From heart disease to diabetes, Dr. Ngwaba shares his extensive experience and provides evidence-based insights on how a plant-based diet, regular exercise, and simple adjustments to daily habits can drastically improve your health and potentially reverse some of the most common chronic conditions.
Dr. Ngwaba emphasizes the significance of a holistic approach, combining medical treatment with lifestyle modifications to achieve the best health outcomes. Whether you’re struggling with a chronic condition or seeking preventive measures, this video is a must-watch for anyone looking to lead a healthier life.
Filling: 1 1/4 cup dried figs 1 cup water 1 cup orange puree (blended peeled orange) OR orange juice
Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
Strawberry Fig Cookies:
Filling:
1/2 cup dried figs 16 oz strawberries 1 tsp vanilla extract 1/2 cup water
Dough: 1 1/4 cup almond flour 1 cup oat flour 2 tsp baking powder 1 tsp vanilla extract 1/2 cup date paste 1/4 cup + 2 tbsp nut or seed butter ( I used cashew) pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
In this powerful interview, our guest Jovant shares their journey from battling hypertension and diabetes to thriving on a whole food plant-based diet. They discuss the challenges and triumphs of transitioning to veganism, learning to cook without refined foods, and making plant-based nutrition accessible and affordable. Looking for inspiration and practical tips to improve your diet? Don’t miss this insightful conversation!
½ cup nut butter 8 large pitted dates ¼ cup plant milk 1 ½ teaspoon vanilla extract 1 ½ cups rolled oats ½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead] ¼ cup ground flaxseed ⅓ cup date sweetened chocolate chips for in the bars 1 ½ cups date sweetened chocolate chips for melting (warning: chips contain saturated fat!)
Optional: ¼ teaspoon salt or to taste
INSTRUCTIONS
First process the nut or seed butter, dates, vanilla, and plant milk until smooth.
Add remaining ingredients except for the chocolate chips in the food processor.
Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.
Add chocolate chips and mix to combine.
Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour.
Melt remaining chocolate chips. Pour melted chocolate over the top of the bars. Tilt the pan to spread the chocolate evenly over the top. Put them in the fridge for 30 minutes or until the chocolate is set.
Remove from the fridge and pan and cut into even bars.
Store in an airtight container for up to one week.
Enjoy!
Cinnamon-Raisin Protein Bars
INGREDIENTS
½ cup nut butter 8 large pitted dates ¼ cup plant milk 1 teaspoon vanilla extract 1 ½ cups rolled oats ½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead] ¼ cup ground flaxseed ½ tsp cinnamon ⅓ cup raisins
Optional: ¼ teaspoon salt or to taste
INSTRUCTIONS
First process the nut or seed butter, dates, vanilla, and plant milk until smooth.
Add remaining ingredients, except for the raisins and cinnamon, to the food processor.
Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.
Add raisins and cinnamon and mix to combine.
Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. Cut into 6-8 pieces.
Remove from the fridge and pan and cut into even bars.
Store in an airtight container for up to one week.
