Month: August 2023

Former Pfizer VP, Dr. Michael Yeadon: My Plea to Dr. Robert Malone

June 6, 2023

Dear Robert, I’m impressed by your work rate and your insightful passion. I’m troubled by one really important thing, though! You’re surely aware of the epidemiological analyses by Denis Rancourt and colleagues?

This shows by analysis of state by state all-cause mortality (age, sex, date only, ignoring claims of a cause of death, since this is subject to manipulation) that there was no excess death anywhere until after WHO called a pandemic.

They did so based on “confirmed cases”, which you and I know is essentially fraud since PCR cannot be used as a clinical diagnostic. What Rancourt’s findings rule out is a pandemic. His analyses show this in several ways (one of which I’ve just mentioned). Another is the age profile of the dead: completely inconsistent with a respiratory viral illness. Third is that all-cause mortality varies according to jurisdiction and that points firmly to policy and not a spreading pathogen as a cause of death.

[…]

It’s very important that you level with your large audience which you’ve worked hard to create and cultivate (bless you!). Please tell them there wasn’t a novel virus & that the injections were carefully designed to hurt people. If you don’t do these things, I fear you’re inadvertently amplifying the perpetrators’ intentions.

They’ll tell us “There’s another virus, come get your jabs”. You almost alone can bring this massed global crime to a halt. Please use your substantial powers so to do.

Best wishes and thanks

(Continued at this link)

https://lionessofjudah.substack.com/p/dr-michael-yeadon-my-plea-to-dr-robert?utm_source=profile&utm_medium=reader2

Vegan Pasta Salad – Nora Cooks

Ingredients 

▢16 ounces uncooked rotini or other pasta

▢1 cup halved cherry tomatoes

▢1 small red onion, sliced (2/3 cup)

▢1 cup diced cucumber

▢1/2 large red bell pepper, seeded and sliced

▢1/4 cup sliced pepperoncini

▢1 cup sliced black olives

▢1/3 cup chopped fresh parsley

(Recommend adding can of chickpeas, retaining juice)


Dressing

▢1/2 cup red wine vinegar

▢1 1/2 teaspoons granulated sugar

▢1/2 teaspoon salt

▢1/2 teaspoon black pepper

▢1 teaspoon dried oregano

▢3 tablespoons juice from pepperoncini jar

Recommend using juice of chickpeas

Instructions 

Cook the pasta according to package instructions, then drain and rinse in cold water. Add cooked pasta to a large bowl and toss in a few teaspoons of olive oil, so it doesn’t stick together.

While the pasta cooks, chop and slice all the vegetables and optional vegan cheese. Set aside.

Whisk all dressing ingredients in a medium bowl until well combined. You can also simply add all the dressing ingredients to a jar with a lid, and shake until combined.

To the bowl with the pasta, add the vegetables, cheese and dressing. Stir to combine.

Cover the bowl and chill for at least 30 minutes if possible before serving. It will stay good for up to 5 days. Right before serving, sprinkle with Vegan Parmesan, if desired. Enjoy!


Notes

Feel free to leave out any vegetables you don’t like, and add what you do like such as broccoli florets, carrots, diced zucchini, green onions, etc.

https://www.noracooks.com/vegan-pasta-salad/?ck_subscriber_id=2219167884&utm_source=convertkit&utm_medium=email&utm_campaign=BEST+Vegan+Pasta+Salad%20-%2011362958#wprm-recipe-container-13673

Vegan Blueberry Cheesecake

RECIPE:

Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk

Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Pinch of salt

Topping:
10 oz bag of frozen blueberries for topping.

Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend

Press an even amount of crust mixture into the base of a six cup muffin pan.

Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.

Add an equal amount over the crusts in the muffin pan.

Make sure to leave space for the blueberries!

Top each cake with a spoonful of thawed blueberries and gently press into the filling center.

Freeze for 2-3 hours.

Before serving, remove and let thaw for 5 minutes.

Remove cakes from the pan and top with more blueberries.

Enjoy!