Category: Uncategorized

Beyond Meat Plant-based Sausage Links & Clean COPYCAT RECIPE (below)

This is NOT on our “clean” menu, but delish. So eat infrequently!

Commercial Ingredients

Water, Yellow Pea Protein*, Avocado Oil, Brown Rice Protein, Natural Flavors, Methylcellulose, 2% or less of Inulin, Oat Bran, Sunflower Lecithin, Vinegar, Yeast Extract, Oat Fiber, Lemon Juice Concentrate, Rice Starch, Vegetable Juice Color, Pea Starch, Salt, Spices, Apple Extract, Potato Starch, Calcium Chloride, Citric Acid, Potassium Salt, Pomegranate Concentrate, Onion Powder, Paprika Extract; Sodium Alginate Casing.

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The following oil-free “clean” copycat uses Soy Curls to provide the fibrous chew of Beyond Meat, while replacing the processed binders and oils with whole-food alternatives like oats and white beans.

CLEAN SOY CURL SAUSAGE LINK COPYCAT RECIPE

Yields: 6-8 patties, links or crumbles
Prep time: 15 mins | Cook time: 10 mins

The Ingredients

  • The Base: 4 oz dry Butler Soy Curls (rehydrated in warm water, then squeezed dry and pulsed in a processor until “ground” texture).
  • The “Fat” & Moisture: ½ cup mashed Cannellini beans (provides creaminess without avocado oil).
  • The Binder: ¼ cup Bob’s Red Mill Oat Bran or oat flour (rolled oats ground in your blender)
  • Umami & Depth: 1 tbsp Bragg Nutritional Yeast, 1 tsp white miso paste, and 1 tsp onion powder.
  • The “Beyond” Color: 1 tsp beet juice or a pinch of hibiscus powder (mimics the pomegranate/vegetable juice color).
  • The Signature Spice Blend: 1 tsp dried sage, 1 tsp smoked paprika (for the “snap” flavor), ½ tsp fennel seeds (crushed), and a pinch of red pepper flakes.
  • Acidity: 1 tsp apple cider vinegar or lemon juice.

Instructions

  1. Prep the Curls: Soak soy curls for 10 minutes. Squeeze out every drop of water. Pulse them in a food processor about 5–8 times until they look like coarse ground meat.
  2. Mix the “Fat” and Flavor: In a large bowl, whisk the mashed beans, miso, nutritional yeast, spices, and beet juice until a thick paste forms.
  3. Combine: Fold the ground soy curls and oat bran into the paste. Use your hands to work it together until it holds its shape. If it’s too wet, add another tablespoon of oat bran.
  4. Shape: Form into small breakfast links or patties or scroll down to see wrapped links
  5. Oil-Free Sear: Heat a high-quality non-stick skillet or use Lodge Cast Iron over medium heat. Brown the sausages for 4-5 minutes per side. Use a splash of vegetable broth if they start to stick.

Why this is “Cleaner”

  • No Methylcellulose: Uses oat bran and beans to bind rather than synthetic thickeners.
  • Whole Food Fats: Replaces refined avocado oil with fiber-rich legumes.
  • No “Natural Flavors”: Relies on whole spices, miso, and nutritional yeast for that savory “sausage” profile.

*****

To get that signature “snap” without oil or commercial casings, rice paper is the best whole-food solution. It creates a thin, edible skin that holds the soy curl mixture together and crisps up when heated.

The Rice Paper “Skin” Method

  1. Prep the Wrappers: Take standard round rice paper sheets (spring roll wrappers). Use a pair of kitchen shears to cut them into halves or quarters, depending on how large you want your links to be.
  2. Soak: Dip a piece of rice paper into a shallow bowl of warm water for about 10–15 seconds. It should be pliable but not completely mushy.
  3. Form & Roll:
    • Lay the damp paper on a clean cutting board.
    • Place 2–3 tablespoons of your soy curl mixture near the bottom edge, shaping it into a log.
    • Fold the bottom edge over the filling, tuck in the sides, and roll forward tightly—just like a mini burrito.
  4. Double Layer (Optional): For a thicker, crunchier “casing,” roll the link a second time in another piece of damp rice paper.
  5. The “Sear”: Place the links in a high-quality non-stick skillet over medium-low heat.
    • Crucial Tip: Leave space between them! Rice paper is very sticky when wet and they will fuse together if they touch before the “skin” sets.
    • Cook for 3–5 minutes per side until the paper is golden and firm.

Tips for Success

  • Don’t Overfill: If the links are too fat, the rice paper might tear during the rolling or cooking process.
  • Dry Before Frying: Let the rolled links sit for about 5 minutes on a wire rack or parchment paper before putting them in the pan; this helps the paper “tighten” around the filling.
  • ***************
  • If using a white enameled high quality Dutch oven:
  • Deglaze Often: Use small amounts of liquid to “deglaze” the pan as you cook to release any stuck bits and keep the soy curl links moving.
  • Low and Slow: Cast iron holds heat extremely well. Use lower settings than you would on a standard pan to avoid scorching the rice paper skins.

Mainstream Recognition of COVID-19 Vaccination and Increased Cancer

May 1, 2026

This first wave of mainstream acknowledgements are about cancer on the rise in general. From Time Magazine in 2025 to an interview with cancer survivor Katie Couric in 2026, there is a general recognition that after stead rises from 2000 to the present, there was a sharp inflection point upward in 2021 with the roll out of the ill-fated genetic vaccines.

Ironically, Couric developed cancer after COVID-19 vaccination. Couric and her husband, John Molner, received their second doses together in early 2021. She documented the event on Instagram with the caption, “I am so stoked that I got poked,” and expressed deep gratitude for the healthcare workers supporting the effort. Shortly after her first dose, Couric reported feeling “great” with virtually no side effects. She had no idea a consequence of her shots could be a new breast cancer. Katie Couric was diagnosed with early-stage breast cancer in June 2022 after a routine mammogram. Following a lumpectomy and radiation, she became cancer-free and now advocates for regular screenings but shows no concern over emerging cancer risks in the vaccinated.

https://www.thefocalpoints.com/p/mainstream-recognition-of-covid-19?utm_source=substack&utm_medium=email&utm_content=share&utm_campaign=posts-open-in-app&triedRedirect=true

21 Day Greger Daily Dozen Challenge!

Here’s a structured 21-day Daily Dozen plan based on the Daily Dozen from Michael Greger. It rotates simple meals so you don’t get bored, while still hitting all 12 categories each day. (Shopping list below!)

🌱 WEEK 1 (Foundations: bowls, oats, simple meals)

Day 1

Breakfast: Oatmeal + blueberries + flax + cinnamon

Lunch: Chickpea quinoa salad (spinach, tomato, carrots)

Dinner: Lentil stew + brown rice + broccoli

Snacks: Apple + almonds

Day 2

Breakfast: Green smoothie (banana, berries, kale, flax)

Lunch: Hummus veggie wrap + side fruit

Dinner: Black bean bowl + rice + sautéed peppers

Snacks: Orange + walnuts

Day 3

Breakfast: Overnight oats + strawberries + chia

Lunch: Lentil soup + side salad

Dinner: Sweet potato + chickpeas + greens

Snacks: Apple + cashews

Day 4

Breakfast: Oatmeal + raspberries + flax

Lunch: Big salad + white beans + tahini

Dinner: Stir-fry tofu + veggies + brown rice

Snacks: Banana + pistachios

Day 5

Breakfast: Smoothie bowl (berries, banana, flax)

Lunch: Black bean soup + greens

Dinner: Lentil pasta + marinara + veggies

Snacks: Pear + almonds

Day 6

Breakfast: Oats + apple + cinnamon + walnuts

Lunch: Quinoa chickpea bowl

Dinner: Veggie chili (kidney beans)

Snacks: Orange + seeds

Day 7

Breakfast: Smoothie (mango, berries, greens)

Lunch: Leftover chili + salad

Dinner: Baked potato + beans + broccoli

Snacks: Apple + nuts

🌱 WEEK 2 (Variety: wraps, soups, global flavors)

Day 8

Breakfast: Oatmeal + banana + flax

Lunch: Lentil curry + brown rice

Dinner: Veggie stir-fry + tofu

Snacks: Fruit + almonds

Day 9

Breakfast: Smoothie (berries, greens, chia)

Lunch: Hummus wrap + veggies

Dinner: Black bean tacos (corn tortillas)

Snacks: Apple + walnuts

Day 10

Breakfast: Overnight oats + berries

Lunch: Minestrone (beans + veggies)

Dinner: Quinoa + roasted veggies + chickpeas

Snacks: Orange + pistachios

Day 11

Breakfast: Oats + pear + cinnamon

Lunch: Big salad + lentils

Dinner: Sweet potato + black beans + greens

Snacks: Banana + nuts

Day 12

Breakfast: Smoothie bowl

Lunch: Lentil soup

Dinner: Whole grain pasta + veggies + white beans

Snacks: Apple + seeds

Day 13

Breakfast: Oatmeal + berries + flax

Lunch: Chickpea salad wrap

Dinner: Veggie curry + rice

Snacks: Fruit + nuts

Day 14

Breakfast: Smoothie (greens + fruit)

Lunch: Leftover curry

Dinner: Stuffed bell peppers (beans + grains)

Snacks: Apple + almonds

🌱 WEEK 3 (Easy + repeatable lifestyle meals)

Day 15

Breakfast: Oats + banana + walnuts

Lunch: Quinoa + chickpea bowl

Dinner: Lentil soup + greens

Snacks: Fruit + seeds

Day 16

Breakfast: Smoothie (berries, flax, greens)

Lunch: Hummus veggie wrap

Dinner: Black bean stir-fry

Snacks: Apple + nuts

Day 17

Breakfast: Overnight oats

Lunch: Big salad + beans

Dinner: Sweet potato + lentils + broccoli

Snacks: Banana + walnuts

Day 18

Breakfast: Oatmeal + berries

Lunch: Lentil curry

Dinner: Veggie pasta + beans

Snacks: Fruit + seeds

Day 19

Breakfast: Smoothie bowl

Lunch: Chickpea salad

Dinner: Stir-fry tofu + rice

Snacks: Apple + almonds

Day 20

Breakfast: Oats + apple + cinnamon

Lunch: Bean soup

Dinner: Veggie chili

Snacks: Orange + nuts

Day 21

Breakfast: Smoothie (fruit + greens)

Lunch: Leftovers + salad

Dinner: Grain bowl (beans, greens, veggies)

Snacks: Fruit + seeds

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🛒 21-Day Shopping List

Beans/Legumes

  • Lentils (dry or canned no-salt)
  • Chickpeas (get extra for the hummus and curry)
  • Black beans, kidney beans, white beans

Grains

  • Oats (rolled or steel-cut)
  • Brown rice, quinoa
  • 100% Whole grain pasta
  • 100% Whole grain tortillas (for wraps/tacos)

Greens

  • Spinach, kale, arugula (fresh & frozen for smoothies)

Vegetables

  • Aromatics: 3-4 large heads of Garlic, 2 bags of Yellow Onions, Fresh Ginger
  • Base: Broccoli, carrots, bell peppers, zucchini, sweet potatoes
  • Salsa/Curry Staples: 2-3 cartons of Cherry Tomatoes, 1 bunch of Cilantro, 1-2 Jalapeños (optional), Lime juice

Fruits

  • Berries (fresh/frozen), bananas, apples, oranges, pears, fresh lemons & limes
  • Sauce Sweetener: 1 bag of Medjool Dates (Dr. Greger’s preferred whole-food sweetener)

Nuts/Seeds

  • Flaxseed (ground), chia seeds
  • Almonds, walnuts, cashews, pumpkin seeds
  • Tahini: 2 jars of 100% Sesame Tahini (check that ingredients are just “sesame seeds”)

The “Sauce Maker” Extras (Modified)

  • Spices: Turmeric, cinnamon, Curry Powder, cumin, smoked paprika, chili powder, black pepper.
  • The “Greger” Salty Swap: White Miso Paste (kept in the fridge; used instead of salt in sauces).
  • Acids: Lemon juice, apple cider vinegar, and rice vinegar (no-sugar added).
  • Canned Goods: 2-3 cans of Tomato Paste and 2 cans of Crushed Tomatoes (for curry/salsa bases).
  • Plant milk: Unsweetened soy or oat milk.

Quick “Whenever” Sauce Formulas (No-Oil)

  • Tahini Sauce: Whisk 1/4 cup tahini, juice of 1 lemon, 1 clove minced garlic, and a teaspoon of miso. Thin with water until it reaches “drizzle” consistency.
  • Fast Salsa: Pulse cherry tomatoes, cilantro, onion, garlic, and lime juice in the blender. Add a date if your tomatoes are too acidic.
  • 5-Minute Curry Sauce: Simmer 1/2 cup crushed tomatoes, 1 tbsp curry powder, 1 tsp minced ginger, and a splash of plant milk or aquafaba for creaminess.

This Biblical Bread Has 3X More Protein Than STEAK

Explore the historical origins and nutritional science behind a unique bread recipe found in the Book of Ezekiel. This guide examines the biblical significance of the six simple ingredients and provides instructions on how to prepare this ancient, protein-rich staple in a modern kitchen.

EZEKIEL BREAD RECIPE

Ingredients
2.5 cup whole wheat flour with germ and bran
1.5 cup spelt
0.5 cup barley
0.5 cup millet
1/4 cup lentils
2 tablespoons pinto or kidney beans
2 tablespoons northern bean or chick peas

Seasoning
1 teaspoon sea salt
1/4 cup extra virgin olive oil
2 tablespoons raw honey
1.5 cup warm water (Hot water kill the yeast.)
2 teaspoons of yeast (Skip if you
would like a dense bread.)

Blend flours before use.

(There is more protein from legumes than steak.)

Bake 45-50 minutes in 385° oven.

Tofu for Meatheads

Soy Sauce
No Beef Bullion
Oil & Water [trash the oil]
Browning Sauce or Dark Soy Sauce
Nutritional Yeast
Onion & Garlic Powder
Smoked Paprika
Liquid Smoke
Mushroom Seasoning

Block of Super Firm Tofu

Crumble & mix w/ Sauce
Bake 20-30 minutes

When reheating add bit of water
*****

QUICKER VERSION:
Crumble & Stirfry Tofu
Add the Sauce & continue

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COMPARE TO THIS TOFU-FREE:

VEGGIE GROUND

Crispy Potato Quinoa waffles

Ingredients

▢2 medium potatoes, Russett or Yukon gold
▢1/4 cup quinoa, uncooked , or use 3/4 cup cooked
▢1 hot green chili, such as serrano pepper, finely chopped
▢1/3 cup finely chopped onion
▢2 tsp minced ginger
▢1/2 cup chopped cilantro
▢1/2 tsp cumin seeds, or a heaping 1/4 tsp carom seeds
▢1/2 tsp cayenne, use less for less heat
▢1/2 tsp ground coriander
▢1/8 tsp baking soda
▢3/4 tsp salt
▢1 tsp oil plus more as needed for making the waffles

Instructions 

  • Peel the potatoes and cut into small pieces. Rinse the quinoa and drain.
  • Add the potatoes and quinoa to a pressure cooker with 3 cups of water. Pressure Cook in the pressure cooker for 3 minutes, then quick release after 5 minutes.If cooking in a saucepan, cook over medium heat for 15-20 minutes, or until the potatoes are cooked to preference.
  • Once cooked, drain the potatoes and quinoa, let them drain really well, and cool down a bit. Meanwhile, prep the rest of the ingredients. You can also use pre-cooked potatoes and quinoa instead of cooking them together.
  • Add the potato and quinoa to a large bowl and mash, add the rest of the ingredients and mix well. Taste and adjust salt if needed. You can add other flavors here as you wish. Add a few tablespoons flour if the mixture is too wet.
  • Heat your waffle iron, drizzle a bit of oil on the waffle iron, then place a 1/4 cup or more of the mixture, depending on the size of the waffle iron. Close the iron and cook until the waffles are golden brown on both sides. Flip the waffle after is it just about browning. The bottom usually browns more evenly. Cooking time can take quite a bit of time depending on the waffle iron, and potatoes.
  • If you want these to be sturdier, and more crispy, you can add in a 1/4 cup of flour or breadcrumbs into the mixture, and then waffle it.Serve with chutneys, ketchup or topped with chickpea curry or other bean curries or some salsa/Pico de Gallo or gravy(change waffle flavor to Italian seasoning)

https://www.veganricha.com/potato-quinoa-waffles-aloo-tikki-waffles/

Frozen Meal Bowls (Forks Over Knives)

Since Forks Over Knives is closing operations they have transfered their mailing list to Ocean Robbins’ company, Food Revolution Network.

These frozen meals are now being sold online by the Healthy Goodness Company at a slightly higher price than Fork Over Knives. (You can note ingredients on packages & create your own copycat recipe).

Frozen Thai Tofu Stir Fry

BROWN RICE, VEGGIES, SEASONED TOFU, TANGY THAI- PEANUT SAUCE

Frozen Penne Bolognese

TOMATOES, WATER, WHEAT PENNE, BRUSSELS SPROUTS, CARROTS, ONIONS, CASHEWS, CELERY, ORGANIC WHITE MISO, ORGANIC RICE KOJI, BASIL, GARLIC, POTATO STARCH, SALT, FENNEL SEED, RED PEPPER FLAKES, NUTRITIONAL YEAST, BLACK PEPPER, OREGANO

Frozen Cauliflower Tinga

CAULIFLOWER, PLUM TOMATOES, COOKED QUINOA, ONIONS, PEAS, COOKED BLACK BEANS (BLACK BEANS, WATER, SALT, CALCIUM CHLORIDE), CORN, KAMUT, PUMPKIN SEEDS, CILANTRO, RED CABBAGE, WATER, POBLANO PEPPERS, ONIONS, GARLIC, LEMON JUICE, ANCHO POWDER, APPLE CIDER VINEGAR, PASILLA PEPPERS, SALT, LEMON JUICE, CUMIN SEED, ALLSPICE, APPLE JUICE, CLOVES, BLACK PEPPER

Frozen Fajita Bowl

COOKED BROWN RICE
COOKED BLACK BEANS
CORN
RED BELL PEPPERS
TOMATILLOS
TOMATOES
GREEN PEPPERS
ONIONS
DICED TOMATOES
WATER
TOMATILLOS
ROASTED GARLIC
JALAPEÑOS
CILANTRO
GARLIC
SEA SALT
CHILI POWDER
LIME JUICE
MAPLE SYRUP
CUMIN
OREGANO, BLACK PEPPER
ANCHO POWDER

Vegan Mac & Greens

WATER, WHOLE WHEAT
ELBOW PASTA (DURUM WHEAT SEMOLINA), SPINACH, CASHEWS, ONIONS, ORGANIC COCONUT MILK (ORGANIC COCONUT,
FILTERED WATER), PARSLEY, NUTRITIONAL YEAST, LEMON JUICE, GARLIC, SHIITAKE
MUSHROOM POWDER, SALT, POTATO STARCH, LEMON ZEST, BLACK PEPPER, OREGANO.

My UN-Pollo Bowl, from El Pollo Loco

Simply REMOVE the chicken (pollo)! Some locations allow you to swap it for avocado, and adding cabbage is free!

My favorite meal is the Pollo Loco pollo bowl. Today (April 3, 2026) the cost is only $5.00 and if you ask for a senior discount it is only $4.50 !! And only 3 grams fat & 8g fiber w/o the chicken… WOW!

[ If you keep the pollo you’re adding an additional 7g fat. ]