Author: Sharon

THE BEST VEGAN PUMPKIN PIE ❤️ The gluten-free, sugar-free pie you’ve bee…

EQUIPMENT

  • High Powered Blender
  • 9 inch Pie Plate

INGREDIENTS

CRUST

  • 2 cups almond flour
  • 3 tablespoons flax meal
  • ⅓ cup water
  • 1 tablespoon apple cider vinegar

FILLING

  • 1 ¾ cups mashed cooked pumpkin
  • 1 ⅓ cups deglet dates
  • ¾ cup soy milk unsweetened, or plant milk of your choice
  • ¼ cup arrowroot powder or corn starch
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla

CASHEW CREAM

  • 1 cup cashews
  • 3 deglet dates
  • ½ – ¾ cups water
  • ½ teaspoon vanilla

INSTRUCTIONS

  • Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
  • Preheat oven to 350°F.
  • For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
  • Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
  • Poke a few holes in the bottom with a fork.
  • Bake for 15 minutes.
  • Add the filling ingredients to a blender and blend until smooth.
  • Pour into the baked crust.
  • Bake for 45 minutes.
  • Pour the water off of the cashews and dates for the cashew cream.
  • Add all of the cashew cream ingredients to a blender and blend until smooth.
  • Let the pie cool.
  • Serve each slice of pie with a spoonful of the cashew cream on top.

31% of women who were exposed to COVID-19 products prior to pregnancy experienced a miscarriage according to VAERS domestic data

Nov 12, 2023

Update: Quote from an ob/gyn – “Just read your latest substack. Naert et al in 2020 showed the actual miscarriage rate in the first trimester is closer to 5-6 %. In 30 years that is even higher than what I have seen. The 13-15% they have always quoted as normal is elevated probably because of all of the shots they have us give our patients. Just an FYI. So 30% is a disaster. That was my miscarriage rate in 12/2022. It did not come down to normal until June of this year. What is scary is the majority of my patients had injections in 2021 and early 2022 and yet the losses continue. Probably due to plasmids with continual production of spike.”

Dr. Jessica Rose writes:

This is a follow-up to my article from earlier today, November 12, 2023. In my quest to discover the wisdom now removed from the CDC website pertaining to advice on injecting pregnant ‘people’, I discovered that 32% of women who reported having been exposed to the COVID-19 injections prior to their pregnancy, had a miscarriage. This percentage was calculated based on both the domestic and foreign data sets.

https://jessicar.substack.com/p/31-of-women-who-were-exposed-to-covid?utm_source=post-email-title&publication_id=516896&post_id=138801337&utm_campaign=email-post-title&isFreemail=true&r=o554c&utm_medium=email

The BEST Vegan Ranch Dressing

BEST Vegan Ranch Dressing Recipe

2 cups of unsweetened PLAIN non-dairy milk

1 – cup COOKED Yukon Gold potato (about 9 ounces)

1/2 cup of unsweetened PLAIN non-dairy yogurt (I used one made of almonds & soy)

4 Tablespoons dried parsley

2 teaspoons Dill SEED (essential, different than dill weed)

2 teaspoons Dill WEED

2 teaspoons Sumac (or Benson’s Table Tasty, or use SALT)

t teaspoon garlic powder

1 teaspoon onion powder

4 Tablespoons lemon juice

4 Tablespoons Red Wine Vinegar

2 Tablespoons mustard (like Westbrae salt-free)

2 Medjool Dates, pitted

Add black pepper to taste

* 4 Tablespoons Tahini [MY OPINION: TAHINI IS UNNECESSARY! TOO FAT & ADDS NOTHING FOR ME. I WILL EXCLUDE IT NEXT TIME.]

Consider adding a Tablespoon of Nutritional Yeast. Some say it doesn’t seem to make a difference, so it is optional.

Place all ingredients in a high powered blender and blend until smooth.  Pour into a glass container and refrigerate.  Keeps fresh about 5-7 days.

Day 214 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors
* Brisk post-meal shop-walk-push basket in warehouse store
* Brisk post-meal outdoor walk for 15 minutes

WATER:
(3) × (25) = 75 oz

EATS:
* uncooked oatmeal & cheerios w/ fresh pomegranate, few sliced raw almonds & almond milk
* Mediterranean Crunch Chopped Salad (romaine, chicory, broccoli, cauliflower, red cabbage, carrot) w/ Trader Joe’s Green Goddess dressing (diluted a bit w/ rice vinegar b/c contains a small amount olive XL-oil)
* steamed cauliflower w/ side of walnut cranberry bread (baked w/ no oil, served dry)
* low sodium Italian sauce w/ added wautéed tomatoes, peppers, onions, mushrooms, Trader Joe’s Cruciferous Crunch (kale, brussel sprouts, broccoli, green & red cabbage) & quinoa to thicken sauce served over whole wheat noodles
* 1 apple and 2 strawberries

… SUN HAS SET …

* small baked sweet potato w/ Italian veggie sauce (great!)

Lowering Cholesterol With a Plant-Based Diet

[…]

One University of Toronto study found that people eating a plant-based diet rich in special cholesterol-lowering foods lowered their LDL cholesterol by nearly 30 percent in just four weeks. 

These foods include:

  • Oats, beans, barley, and other foods high in soluble fiber
  • Soy protein
  • Nuts [in moderation]
  • Wheat germ, wheat bran, almonds, Brussels sprouts, and other foods containing substances called phytosterols

[…]

Veganism allows for a balanced and nutrient-rich diet, but if you often eat faux meats and other processed products that include high amounts of saturated fats, your risk of high cholesterol increases. To learn more about veganism, nutrition, and other plant-based diets, visit these sites:

Read more here:

https://www.pcrm.org/good-nutrition/nutrition-information/lowering-cholesterol-with-a-plant-based-diet#:~:text=Plants%20are%20also%20rich%20in,good%20sources%20of%20soluble%20fiber.