Author: Sharon

Avoiding & *Reversing* the Killer of 1/3 of US

At 104 years old this Blue Zone Loma Linda, CA cardio surgeon is still passionately preaching the cure for coronary heart disease.

By the way, he avoids OILS, as well as all meats, dairy, eggs… exercises daily, drinks lots of water, practices love, prays and honors Father God & Yeshua.

Update: I just read this today…

Dr. Ellsworth Wareham a cardiothoracic surgeon has passed away at the age of 104.

He was a vegan for over 50 years and a great example of what a vegan diet and healthy lifestyle can do for one’s health. Amazingly, this retired heart surgeon worked until the incredible age of 95!

He will be missed.

Soy Curl Tamale Filling

Photos of Tamale Fillings:

1 = soy curls in green sauce

2 = potato in green sauce

3 = potato in red sauce

4 = jackfruit and palm hearts in red sauce (big fail, tastes like wimpy olives)

5 = soy curls in red sauce

Not in pic is mushroom- cauliflower-walnut mixture which actually turned out great!

SOY CURL RECIPE:

Step 1. Soak one package (2 1/2 C) soy curls in water for 10 minutes, then drain.

Step 2. Sauté the following on stove top:
2 cloves garlic
1 large chopped onion
2 C veggie broth
1 t liquid smoke

Step 3. Add to pan drained soy curls & the green or the red sauce recipes.

Step 4. Mix & warm over low fire until liquid partially absorbed.

Cool & store in covered dish over night to absorb flavor of liquid.

Tamale MASA Dough- Oilfree!

COMBINE
1 C organic corn flour
1/2 t baking powder
1/3 t salt
1 C liquid (combo of creamed corn*, red or green enchilada sauce** & low sodium veggie broth)

(Due to no-fat the dough is not spreadable, it must be PRESSED into husks with fingers)

* Canned or frozen organic corn, drain off most liquid & blenderize

** My green sauce :
In blender combine
– grilled & peeled poblano peppers
– grilled green tomatillos
– low sodium veggie broth
– La Victoria brand zero-fat green enchilada sauce

** My red sauce:
In blender combine
– grilled green tomatillos
– rehydrated deseeded dried ancho chile
– low sodium veggie broth
– La Victoria brand zero-fat red enchilada sauce

Tamale Filling (Cauliflower-Mushroom-Walnut)

INGREDIENTS

– “riced” fresh cauliflower (& bit of carrot)
– fresh mushrooms
– walnuts (for fat-free substitute use cooked quinoa)
– tamari (or low-salt soy sauce) and/or low salt veggie broth
– garlic

INSTRUCTIONS

If you cannot buy “riced” cauliflower just pulse blenderize chunks of fresh cauliflower & throw in some diced or shredded fresh carrot.

Pulse-blenderize mushrooms & set aside

If using walnuts pulse-blenderize them, stopping short of nut-butter consistency

Sauté everything in a little soy sauce and/or veggie broth (not too much liquid… want relatively dry consistency)

Flaky/Chewy Rustic Almond Pie CRUST

Ingredients:
2 C raw almond
1 T ground flax seed
3(+) T water

Directions:
(Crust needs to pre-baked 20 minutes, then baked again with the filling)

* Preheat oven to 350° F.
* Mix ground flax and water, put it aside for 10 minutes.
* Pulse-blenderize almonds (not too long & in small batches to avoid nut-butter)
* Knead together almond & flax mixture. Add more water to dough, if needed.
* Press/roll dough between two sheets of wax paper to form disc.
* Press it into pie plate.
* Dock the crust (poke it all over with a fork).
* Bake for 15-20 minutes until the edges of the crust are golden.

Now you may add filling & continue baking process w/ edges covered (if they brown too much).

COMMENT: Smoother crust consistency if you use almond FLOUR.

Recipe adapted from:
https://helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free.html

Pumpkin Cream Pie Filling

INGREDIENTS

15 oz can pumpkin (organic in BPA-free lined can)
1 C cashews (pre-soaked)
1/4 C pure maple syrup (or use coconut sugar, date sugar, or date paste)
1 t ground cinnamon
1 t pumpkin spice
1/2 t aluminum-free baking powder
1/2 t agar-agar powder
Splash of almond milk

INSTRUCTIONS

(Note: Flaky/Chewy Rustic Almond Crust needs to pre-baked 20 minutes, then baked again with the filling)

FILLING:
* Blenderize everything except pumpkin.
* Add mixture to pumpkin & stir well.
* Pour into baking dish atop pre-baked crust.

Bake 350 degrees for 60 minutes
(will set firm as it cools)