Join Dr. Chidi Ngwaba in this compelling speech as he unveils the transformative power of lifestyle changes in combating chronic diseases.
From heart disease to diabetes, Dr. Ngwaba shares his extensive experience and provides evidence-based insights on how a plant-based diet, regular exercise, and simple adjustments to daily habits can drastically improve your health and potentially reverse some of the most common chronic conditions.
Dr. Ngwaba emphasizes the significance of a holistic approach, combining medical treatment with lifestyle modifications to achieve the best health outcomes. Whether you’re struggling with a chronic condition or seeking preventive measures, this video is a must-watch for anyone looking to lead a healthier life.
Month: January 2025
Best Healthy Vegan FIG NEWTON COOKIES Gluten-Free, Refined-Sugar-Free, O…
Original Fig Cookies (Strawberry version below)
Filling:
1 1/4 cup dried figs
1 cup water
1 cup orange puree (blended peeled orange) OR orange juice
Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
Strawberry Fig Cookies:
Filling:
1/2 cup dried figs
16 oz strawberries
1 tsp vanilla extract
1/2 cup water
Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)
Instructions:
Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.
Allow to cool completely. Process until smooth.
Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.
Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.
Store these cookies in an airtight container in the fridge. They are even better the next day!
How Plant-Based Eating Transformed Their Health | Inspiring Vegan Journey
In this powerful interview, our guest Jovant shares their journey from battling hypertension and diabetes to thriving on a whole food plant-based diet. They discuss the challenges and triumphs of transitioning to veganism, learning to cook without refined foods, and making plant-based nutrition accessible and affordable. Looking for inspiration and practical tips to improve your diet? Don’t miss this insightful conversation!
Easy Plant-Based Protein Bar Recipe – Chocolate Chip & Cinnamon-Raisin
INGREDIENTS
½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 ½ teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead]
¼ cup ground flaxseed
⅓ cup date sweetened chocolate chips for in the bars
1 ½ cups date sweetened chocolate chips for melting (warning: chips contain saturated fat!)
Optional:
¼ teaspoon salt or to taste
INSTRUCTIONS
First process the nut or seed butter, dates, vanilla, and plant milk until smooth.
Add remaining ingredients except for the chocolate chips in the food processor.
Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.
Add chocolate chips and mix to combine.
Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour.
Melt remaining chocolate chips. Pour melted chocolate over the top of the bars. Tilt the pan to spread the chocolate evenly over the top. Put them in the fridge for 30 minutes or until the chocolate is set.
Remove from the fridge and pan and cut into even bars.
Store in an airtight container for up to one week.
Enjoy!
Cinnamon-Raisin Protein Bars
INGREDIENTS
½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement brand protein powder [I recommend simple defatted peanut powder, instead]
¼ cup ground flaxseed
½ tsp cinnamon
⅓ cup raisins
Optional:
¼ teaspoon salt or to taste
INSTRUCTIONS
First process the nut or seed butter, dates, vanilla, and plant milk until smooth.
Add remaining ingredients, except for the raisins and cinnamon, to the food processor.
Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.
Add raisins and cinnamon and mix to combine.
Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. Cut into 6-8 pieces.
Remove from the fridge and pan and cut into even bars.
Store in an airtight container for up to one week.
Enjoy!
Crispy OilfreeOnion Rings
ONION RINGS Recipe:
* Take 1 large onion & slice it into rings. (Ami says the fatter the slice the better.)
* The WET batter bowl – 3/4 cup chickpea flour (sifted) mixed with 1/2 cup water & whisked.
* The DRY crumb bowl – Mix breadcrumbs (GF or not, whatever you like), garlic salt or regular salt, and onion powder.
With one hand dip one slice at a time into the wet batter, then shake off excess & dump into the dry bowl.
With the other hand cover the onion ring with dry crumb mixture. (Keeping one hand wet & the other dry).
Place the rings on a lined baking sheet (lined with silicone or parchment paper). Keep the rings separate from each other.
Bake @ 180C/350F for ~15-20 minutes until done.
Dip the baked rings into the following:
* DIPPING SAUCE- mix Greek-style yogurt with ketchup. That’s it!
Day 271 of Year 10 Low-SOS Vegan Plan
MEDITATION:
* Psalm 78
EXERCISE:
* Powerwalk 4 miles indoors w/ facial lymphatic massage
* PT APP workout
– moderate lower back stretches
WATER:
(2) × (32) = 64 oz (+)
EATS:
* rolled oats, bran flakes, pomegranate, homemade 1:5 ratio almond milk
* small piece of oat choco bar
* veg salad w/ some cantaloupe & pineapple
* rice, pinto beans, guacamole, corn tortilla XL-chips, plain sparkling water w/ shot of soft XL-drink
* banana
* mini waffle topped w/ white meat sweet potato choco pudding (use THIS recipe w/o freezing) & fresh strawberries
* very veggie spaghetti sauce (w/ chopped brussel sprouts, onion, sweet peppers, quinoa) served over noodles & topped w/ nutritional yeast
… SUN HAS SET …
Cmmt: XL indicates uncommon extravagantly luscious food, and wautéed means water-sautéed
Is atherosclerosis reversible?
NBA Legend John Salley on Why Plant-Based Diet Changed His Life
In this exclusive interview, NBA legend and wellness advocate John Salley shares how adopting a plant-based diet transformed his life and health. From overcoming muscle spasms and improving athletic performance to helping his family heal, John dives deep into the surprising benefits of eating plant-based.
He discusses why he believes animal-based diets lead to health issues, debunks common carnivore diet myths, and explains how he’s maintained peak health into his 60s. John also opens up about the challenges of transitioning to a plant-based lifestyle and the powerful lessons he’s learned along the way.
Big secret about medical procedures
VEGAN Corn Casserole/Oil Free
Ingredients
2 cups frozen corn
2 cups steamed cauliflower
1 cup water
1/4 cup nutritional yeast
2 tbsp flax meal
1 cup plant based yogurt
2 tsp baking powder
4 cloves of garlic
2 tsp salt
2 cups whole corn
1 cup fine cornmeal
2 cups spinach (plus any other veggies!)
Blend together the first set of ingredients to make the veggie packed “creamed corn.” Add to a baking dish with the remaining ingredients and bake for 50mins at 180 Celsius (350 F).