Average bottle of water contains 240,000 pieces of toxic nanoplastics
Month: January 2024
Day 277 of Year 9 Low-SOS Vegan Plan
EXERCISE:
* Jog 5k outdoors (pre-meal)
* Lift (leg day @ gym, post-meal)
* Walk on treadmill 2 consecutive hours (post-meal)
WATER:
(2) Ă— (32) = 64 oz (+)
EATS:
* fresh apple, peeled, cored, sliced w/ unflavored dairy-free yogurt
* steamed broccoli
* very veggie spaghetti w/ high fiber pasta
* melons, pineapple, red grapes
* steamed broccoli/cauliflower combo
*fresh cherries
… SUN HAS SET …
* very veggie salad w/ squeezed lemon for dressing, served w/ veg spaghetti
Dairy-Free Cheese Recipes
INGREDIENTS:
Nacho Cheese Blog Post: https://plantifullybasedblog.com/2024…
1/2 cup (90g) red lentils
1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
1 tablespoons (5g) nutritional yeast
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1 tablespoon buffalo sauce, or to taste
Vegan Feta https://plantifullybasedblog.com/2024…
1 block (14 ounces/397g) extra firm tofu
Brine
2 cups water
2 teaspoons salt
2 teaspoon red wine vinegar
Marinade
1/2 medium lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon dried oregano
Tofu Ricotta https://plantifullybasedblog.com/2024…
1/2 block (7 ounces/175g) firm tofu
3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1/2 teaspoon salt, or to taste
Vegan Mozzarella https://plantifullybasedblog.com/2024…
½ head of cauliflower (10.5 ounces/300g)
1/4 cup (30g)  tapioca flour 1 tablespoon (5g) nutritional yeast ½ teaspoon salt add to taste ½ cup (120ml) non-dairy milk unsweetened and unflavored
Vegan Parmesan https://plantifullybasedblog.com/2024…
1/2 cup (60g) almond flour
1 teaspoon (5ml) olive oil
1/2 teaspoon (4g) salt
1/8 lemon, juiced (about 5ml)
2 tablespoons (30g) plain vegan yogurt
3 tablespoons (15g) nutritional yeast
ALL INSTRUCTIONS: Go to https://plantifullybasedblog.com/recipes-2/
If you’ve been harmed by your “vaccination(s),” and can face that painful fact, here are some protocols that just might help you
“Everybody should be doing a WFPB diet & exercise” Vegan Cardiologist since 2003: Dr Kim Williams
Vegan Avocado & White Bean Dressing – Nan Simonsen
Ingredients
- 15 Ounce Can White Beans (White Kidney Or Cannellini Beans) Drained And Rinsed
- 2 Cloves Garlic, Peeled And Roughly Chopped
- 1 To 1 1/3 Cup Plant-Based Milk, Unsweetened–More For Looser Consistency
- 1 Small Ripe Avocado
- 2 Tablespoons Lime Juice—Zest Of One Lime If Desired
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Onion Granules Or Powder
- 1/2 – 3/4 Teaspoon Salt, Or Salt Substitute. Add To Taste
- Freshly Ground Pepper
- Pinch Of Cayenne Pepper, Optional
Oil Free
This is a delicious way to dress a salad, Buddha bowl, or crudites, while adding additional protein, fiber, and nourishment. The avocado adds a pretty green hue.
Add all ingredients to a blender or food processor and blend on high speed, scraping down sides as needed, until the dressing is completely smooth and creamy. Store in the refrigerator. It lasts about a week.
Note: I have experimented with this recipe, using 1/3 cup of well soaked pumpkin seeds or cashews instead of the avocado. Start with only 1 cup plant milk, then add more as desired. Also tasty, though I like the avocado a lot.
Enjoy!
https://nansimonsen.com/dishes/vegan-avocado-white-bean-dressing/
Tasty & Rich Vegan Mayo—oil free
Ingredients
12 Oz Box Organic Silken Tofu, I Like Mori-Nu
1/3 Cup Cashew Pieces, Soaked Overnight, Or 2 Or More Hours Starting With Boiling Water
1/2 Teaspoon Salt, Or Salt Substitute
1 Teaspoon Dijon Mustard
1 Teaspoon Date Paste Or Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Pickle Juice Or Lemon Juice
Pinch Of White Pepper, Or Black (Though It Will Look Like Dark Speckles)
This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as you would regular mayonnaise, or any plant-based mayo like Vegenaise. You may take it even a bit further, and treat it like a sauce, or vegan sour cream, and add it to soups, like black bean chili, vegan tacos & bowls.
Blend in a high-speed blender until smooth, scrapping down as needed. If the blender is not high speed, and the mixture is still a bit grainy due to the cashews, blend longer.
Taste and adjust seasonings to your preference. May refrigerate for a week or longer.
Enjoy!
Day 276 of Year 9 Low-SOS Vegan Plan
EXERCISE:
* 15 minute mini-trampoline (pre-meal)
* Walk on treadmill 1 hour
* Lift (pull day @ gym/home, post meal)
* 15 minute mini-trampoline (post-meal)
WATER:
(2) Ă— (32) = 64 oz (+)
EATS:
* rolled oats w/ pomegranate, ground flaxseed, vitamin C powder & splash of almond milk
* veggie toasted sandwich on multi-grain sourdough (w/ tomato, onion, romaine lettuce, olives, green chili, dab of avocado), oilfree pizza sauce spread on toast
* raw broccoli, carrot, cucumber, grape-tomatoes, sweet peppers
* fruit plate (watermelon, cantaloupe, pineapple, strawberry, red grapes)
* 2nd plate of raw veggies
… SUN HAS SET …
* 1 medium microwaved potato, peeled, cut in half, baked in waffle maker & served w/ “natural” ketchup
Peter Marks, MD, Ph.D.; Robert Califf, MD of the US FDA Post Delusional Fairy Tales About the Success of Covid-19 Vaccines
Jan 28, 2024 by James Lyons-Weiler
An article from JAMA Network, entitled “Is Vaccination Approaching a Dangerous Tipping Point?”, discusses the declining vaccination rates in the United States, particularly against COVID-19. It focuses on the challenges posed by what it calls “vaccine misinformation” and the strategies that clinicians and the Food and Drug Administration (FDA) can try to employ to try to counter this issue. The article stresses the importance of providing the public and healthcare professionals with timely, accurate, and easily understandable information about the benefits and risks of vaccination.
Huh. Now that would be novel, coming from the FDA at least.
Key Points
Declining Vaccination Rates: The article highlights concerns over the decreasing number of people in the U.S. choosing to get vaccinated, attributing this trend to various factors such as safety concerns and religious beliefs. It makes references to the success of vaccines to contributing to their success (which recognizable to Popular Rationalists as the complacency fallacy).
Impact of Misinformation: The article claims that the spread of vaccine misinformation has significantly contributed to this decline in acceptance, necessitating a robust response from health authorities and clinicians. The authors never mention myocarditis, blood clots, or other adverse events.
FDA’s Role: The article claims that the FDA is committed to providing health care professionals and the public with clear and factual information to explain the benefits and risks associated with vaccines, aiming to improve vaccination rates and public health outcomes.
Reduced rates of hospitalization among the vaccinated. The article claims that the COVID19 vaccines have saved millions of lives.
But the article ignores the fact that were it not for the vaccine and public health initiatives that forced all clinical roads to lead to these failed vaccines, the vaccines would not be increasing the spread of the SARS-CoV-2 virus – leading to sustained hospitalizations and deaths in the first place.
Day 275 of Year 9 Low-SOS Vegan Plan
EXERCISE:
* Jog 5k outdoors
* Treadmill walk 1 hour
WATER:
(2) Ă— (32) = 64 oz (+)
EATS:
* rolled oats w/ blueberry/raspberry & pomegranate combo, ground flaxseed & splash of almond milk
* very veggie rice noodle sweet & sour soup – brussel sprouts, broccoli, cauliflower, carrot, onion, edamame, tofu, rice noodles & teriyaki sauce. (I simply used 1 cup of McDougall Sweet & Sour Soup, half of the seasoning envelope, adding extra water & rice noodles to pot)
* slice of small apple pie pizza tart
… SUN HAS SET …
* more veggie soup w/ multi-grain sourdough & half avocado