Sauce Ingredients: ½ cup raw cashews, soaked 1 teaspoon Dijon mustard * ¼ cup water ¼ cup low-sodium vegetable broth * 3 Tablespoons nutritional yeast 2 Tablespoons + 1 teaspoon distilled white vinegar 1 teaspoon tomato paste 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon sweet paprika ¼ teaspoon chipotle powder 2 Tablespoons dried minced onions ½ teaspoon sea salt (+/-) * Bean-Veggie Layer Ingredients: ½ cup yellow onions, fine dice 1 jalapeno pepper, fine dice 1 red bell pepper, diced 1 – [ 15.5 oz can ] black beans, drained and rinsed 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed 1 cup frozen corn 1 to 3 teaspoons lime juice (+/-) ¼ teaspoon chipotle powder 1 teaspoon smoke paprika 1 ½ teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cumin ½ to 1 teaspoon sea salt (+/-) * Other Ingredients: 8 – 6-inch tortillas (or 4 to 6 – 8-inch tortillas) * Optional Ingredients: Chopped fresh cilantro Chopped avocados Shredded lettuce Chopped tomatoes Cook Mode Prevent your screen from going dark INSTRUCTIONS 1. Preheat the oven to 400 F. 2. Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper. 3. Make the sauce. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy. 4. While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender. If the veggies start to stick splash a little water in the pan. 5. Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside. 6. Crisp the tortillas: Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove. 7. Assemble the casserole: Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below). Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer. Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note: Don’t worry if the sauce doesn’t completely cover the entire veggie layers. 8. Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through. 9. Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy! For notes, updates & add-ons click:
Author: Sharon
Preventing and Treating Osteoporosis (Webinar Recording)
What should we believe and who can we trust?
Dec 4, 2023
By Dr. Tess Lawrie
Events of the past week in relation to the New Zealand population data share have been confusing to say the least. With so much contradictory information and intrigue, people have been left wondering what to believe and who to trust. How do we check and verify the integrity of these NZ data and, for that matter, of any other data and events occurring around the world in the name of health, freedom and sovereignty?
Just as we can be sure that academic science has been infiltrated and corrupted, one can be certain that truth and freedom movements have too.
With unprecedented excess deaths being recorded on official databases and witnessed by ordinary people in most countries, do these NZ data add to what we already know about the covid-19 vaccines? That they are harming and killing people worldwide?
No it doesn’t.
So the answer to the question, whom can we trust is simple. We must trust ourselves, we must trust our own intuition, and we must trust our own hearts.
The old world with its non-sensical, corrupt, and anti-human rules and regulations is crumbling fast. We are in the process of creating the new. A new healthy, sovereign and equitable world where we all have what we need to thrive is not for everyone, especially the minority interest groups that have captured our governments and are dead-set on owning us.
It has been said that civilisations progress through the following sequence:
‘From bondage to spiritual faith,
From spiritual faith to great courage,
From courage to liberty,
From liberty to abundance,
From abundance to complacency,
From complacency to apathy,
From apathy to dependence,
From dependence back into bondage.’**
We are at the end of this sequence. We are in bondage. A civilisation is on its way out, thrashing and destroying as it goes. So let’s be careful, let’s step back. Let it thrash and crumble, and let’s avoid getting caught in the rubble.
For we are all precious.
Every loving man, woman and child is needed for the better world we are creating afresh.
So let’s hold onto our loving kindness and compassion for one another, including for those who wish us harm, find that great courage and spiritual faith inside each and every one of us, and keep moving steadily in the direction of our liberty. Just like the sun rises every day, our freedom and a better world are assured.
**The quote has been attributed to the Scottish historian Alexander Fraser Tyler but may originally come from Henning W. Prentis.
Tess Lawrie: Mistakes Were NOT Made: An Anthem for Justice
Am I Destined to Get Alzheimer’s? An Expert Q&A With Dr. Dean Ornish
Nov 3, 2023
Your genes are your predisposition but not your fate when it comes to Alzheimer’s disease, according to lifestyle expert Dean Ornish, MD.
[Article ends with this statement, “What you gain is much more than what you give up, and quickly. That’s really the bottom line.”]
Day 263 of Year 9 Low-SOS Vegan Plan
EXERCISE:
* Lift (pull day @ gym) – lower, middle & upper back, biceps, front/lateral shoulder raises – pre-meal
EATS:
* various veggies w/ XL-guacamole
* black-eyed pea chili & corn bread
* various fruit, veggies & jalapeño peanuts
WATER:
(2) × (32) = 64 oz (+)
… SUN HAS SET …
* oatmeal w/ pomegranate & splash of almond milk
Black-Eyed Chili (Instant Pot pressure cooker)
* 1 bag (16oz) dry black-eyed peas
* 32oz salt-free veggie stock
* 3/4 cup quinoa (rinsed)
* Dry mix powders – to taste (combine some cumin, garlic, parsley, onion, chili, smoked paprika, salt)
* 1 can diced Ro-tel (diced tomate & green chili) or like product, do not drain
* 1(+) can water
* 2 scoops HNH 30 Second Salsa
* 2/3 T Ethiopian Seasoning
* lots of chopped cruciferous veggies
* mushrooms, chopped
Rinse & drain the dry black-eyed peas
Fill the instant pot, stir & finally cover top of contents w/ chopped cruciferous veggie, close & lock top
Close vent & cook under high pressure by pushing “beans/chile” button
Let steam release naturally
At Age 67, Margie Burton Lost 105 Pounds & Got Off 15 Medications
https://youtube.com/live/6m52o64NnxE?si=71hcfvKM6jFBxAK4
[Always seek medical advice before making any lifestyle changes.]
Read her magazine stories here: https://www.pressreader.com/ and here: https://discoveringthewordofwisdom.co…
Her sister Helen’s story of reversing diabetes: https://discoveringthewordofwisdom.co…
Margie began her Plant-based journey nearly 10 years ago when her gym coach commended her for trying to get healthy, but told her exercise was not the way to lose weight. She nearly dropped her 5-lb weights on her toes as they suddenly felt like 50 pound weights… “Why am I struggling through this if this is not what I need to do to lose weight??” she thought. The gym coach continues. “See me after class if weight-loss is your goal.”
Margie had struggled with weight her entire life, known as “thunder-thighs” as a child among her peers. She tried every diet out there, including most well-known programs. All helped her lose some weight, but nothing sustained the losses. After struggling with health issues including trigeminal neuralgia, fibromyalgia, cluster migraines, Irritable Bowel Syndrome, myofascial pain syndrome, Chronic Fatigue, and going through some 20+ major surgeries, she became desperate for help. Her final year of teaching was done with the help of a walker. She knew her prescription coverage would be impacted when she turned 65 and her 16+ prescriptions could cost thousands of dollars a month. So at the age of 64 she decided to join the gym for the first time in her life. She hoped to be healthier in one year’s time.
Her gym coach became her plant-based mentor as she learned a new plan to eat for health. Join her as she shares the journey of what she discovered in that year. Margie cares for her developmentally disabled autistic sister who found her type 2 diabetes was cured eating only plants. Her sister’s child-like responses to her plant-eating journey will be shared as well.
Margie has been passionate about Emergency preparedness for most of her life. She and her husband, Jim, have been active with numerous fire departments as CERT (Community Emergency Response Team) volunteers as well as active HAM radio operators, assisting during community events and natural disasters.
Margie has presented Emergency Preparedness church and community workshops for many years and is happy to share what she has learned, particularly with regard to what food items to include in your emergency kit evacuation bag.
HNH 30 SECOND SALSA (Mexican Stew Recipe)
[Ed: Found this powder salsa seasoning mix at the county fair decades ago. It is called HNH 30 SECOND SALSA. It’s amazing!
***************
Mexican Stew Recipe
INGREDIENTS:
* 1# stew meat cut into small cubes.
* [Ed: For the vegans among us substitute cubed tofu, or lentil beans, or pre-soaked & drained soy curls, or mushrooms, or walnuts, or noodles, or shredded jackfruit – pulsing drained canned jackfruit in food processor with a large blade until shredded. Then cook in crock or skillet until dry, adding just enough veggie broth to prevent sticking.]
* 1 med onion, chopped
* 1 can diced Rotel or like product, do not drain
* 1 can water
* 2 scoops HNH 30 Second Salsa
* 3 med potatoes cubed
INSTRUCTIONS:
Cook in crock pot on low for 8 hours
(We aren’t crazy about chunks of tomato so I put the Rotel and the 2 scoops of HNH in a blender for a few seconds)
By: Laura Goodner – HNH customer
Day 262 of Year 9 Low-SOS Vegan Plan
EXERCISE:
* Jog 5k outdoors – pre-meal
WATER:
(2) × (32) = 64 oz (+)
EATS:
* 3(+) ingredient pancakes (blenderized rolled oats, banana, almond milk, (+) half-scoop of Green Stuff cruciferous powder) served w/ fresh pomegranate & drizzle of pure maple XL-syrup – only on top pancake
* family tamalada gathering – ate raw veggies w/ XL-guacamole, fruit, lentil chili beans in XL-crust cups
* gorilla cruciferous salad w/ some leftover rice, pomegranate, some guacamole & juice of half a lemon
* leftover lentil chili beans (no crust)
… SUN HAS SET …