May 24, 2024
“No government — and certainly no college or university — should have the power to force people to take an experimental medical product. That decision should be your personal choice.
Author: Sharon
Creamy African Stew – PlantPure Nation
Ingredients
- 2 onions, sliced into half rings
- 1 carrot, diced
- 3 celery stalks, diced
- 2 sweet potatoes, cut into ½ inch cubes
- 1 cup low-sodium vegetable stock
- One 28-ounce can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1/3 cup all-natural peanut butter (100% peanuts)
- 1 cup lite coconut milk
- One 15-ounce can chickpeas, rinsed and drained
- 2 cups chopped frozen spinach (or fresh spinach)
https://www.plantpurenation.com/blogs/recipes/creamy-african-stew
Easy Blender Pizza Fondue Recipe – Vegan & Nut Free
Dr McDougall Explains: Why Starch Should Fill 90% of Your Plate!
Join Dr John McDougall as he discusses the critical role of starch in your diet and its transformative effects on health and energy levels. Learn why foods like beans, rice, and potatoes should be the mainstay of your meals.
Dr McDougall provides a compelling contrast between the benefits of a starch rich diet and the pitfalls of popular low-carb diets. From historical eating habits to practical advice for today’s meals, this video offers valuable insights and actionable tips for anyone looking to shift to a healthier eating plan. Embrace Dr McDougall’s starch solution and discover how filling your plate with these nutrient-rich foods can satisfy your hunger with fewer calories, supporting everything from daily energy to overall vitality.
BEST Chocolate-Frosted VANILLA CAKE I Simple VEGAN, WFPB, Oil-free, Glut…
Recipe: Chocolate Frosted Vanilla Cake
CAKE:
300g soft pitted medjool dates ( approx. 15 large dates)
1 cup water
1/2 cup plant milk
2 tsp vanilla extract
1 3/4 cups oat flour
1 1/2 tbsp baking powder
Chocolate Frosting:
10 pitted medjool dates
1/2- 1/3 cup hot water
1/4 cup cocoa powder
1 tbsp tahini
Instructions
Making the cake:
*Combine water, plant milk, vanilla extract, and dates in a blender.
*Blend until completely smooth. In a bowl combine oat flour and baking powder.
*Mix and break up any clumps in the oat flour.
*Pour date mixture into flour mixture and mix just until combined. Do not over mix.
*Pour into an 8″ parchment lined pan.
*Bake at 350 for 30-35 minutes.
*The cake is done when you gently press the center of the cake and it is firm to the touch. (note: do not use a smaller pan, it may result in a gummy cake texture)
*Allow cake to cool in the pan for 10-15 minutes before removing it and allowing it to fully cool.
Preparing the frosting:
*Combine frosting ingredients in a high-speed blender.
*Blend until completely smooth., stopping and scraping the sides of the blender as necessary.
*Top your cooled cake with the frosting.
*Frosting will thicken as it sits or if it is refrigerated.
Vegghetti & New Gym
5/23/24
Very veggie spaghetti w/ tomatoes, onion, mushrooms, sweet peppers, shreaded carrots, spinach & steamed broccoli on the side. Sprinkle top w/ nutritional yeast.
Today I showed up @ gym & I was alone, not a soul anywhere. I read the note posted on the door… They’re done, closed tightly. The note directed me to a different gym to continue my membership. A bit further away from home, but a very nice place!
This is what an ischemic stroke can look like. Be aware of the symptoms….
Potato Salad (Made in Pressure Cooker)
Ingredients
Instant Pot Ingredients
1 cup water
4 cups quartered baby potatoes
2 cups trimmed green beans cut in half
Dressing Ingredients
1/2 cup aquafaba [juice from cooked chickpeas (garbanzo beans)]
1 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon salt optional, or to taste
Uncooked Salad Veggies
1/4 cup sliced kalmata olives or use Nicoise olives, optional
1 cup diced ripe tomatoes or quartered cherry tomatoes
butter lettuce , for serving
Instructions
For the Pressure Cooker
Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
Cook on high for 4 minutes. Release the pressure naturally.
Carefully remove the steamers and run cold water over the potatoes until they are cool.
For the Dressing
Add all the dressing ingredients to a bowl, blender, or food processor. If you’re using a bowl whisk until foamy and thick, or blend or process until it thickens.
Assemble the Salad
Add the cooled potatoes and green beans to a large bowl. Add 1/2 of the salad dressing and gently mix.
Add the tomatoes and olives, if using. Add in more dressing as needed.
Serve over lettuce.
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg
Federal Court Strikes Down Colorado University’s COVID-19 Vaccine Mandate as Unconstitutional
May 19, 2024
In a landmark decision earlier this month, the United States Court of Appeals for the Tenth Circuit delivered a scathing rebuke to the University of Colorado Anschutz School of Medicine, declaring its COVID-19 vaccine mandate unconstitutional.
InstantPot Marinara Sauce
INGREDIENTS
- 12 oz tomato paste
- 3 cups water
- ¼ cup sundried tomatoes (oil-free)
- 2 tbs maple syrup (for a sweeter sauce)
- 1 tbs italian seasoning
- 1 tsp galic powder
- 1 tsp onion powder
- ¼ tsp crushed red pepper flakes
INSTRUCTIONS
- Add all of the ingredients into the blender and blend for 1 to 2 minutes.
- Once blended, pour the sauce into the InstantPot or electric pressure cooker.
- Set to cook for 10 minutes on the manual or “pressure cook” setting.
- Allow to naturally release or “quick release” before removing the lid and serving.