INGREDIENTS
1/2 cup chickpeas
1/2 cup frozen cauliflower
3 frozen ripe bananas
1 medjool dates
1/2 cup unsweetened plant milk
1/2 cup water
Pinch of salt
OPTIONAL EXTRAS
1 tbsp dark vegan chocolate chips
(Instead I added 2 tsp cacao powder)
METHОD
1. Add everything (aside from the
chocolate chips) to a high speed
blender and blitz until you get a
super smooth milkshake!
2. AFTER blitzing, pour in uncooked rolled oats, mix w/ spoon.
3. Let oats soak a few minutes & enjoy!
(This blog began 3/15/2015)
MEDITATION:
* E W Kenyon Sermons w/ Insights
EXERCISE:
* Rest
WATER:
(2) × (32) = 64 oz (+)
EATS:
* oatmeal w/ beet & pomegranate powders, peach, blueberries, banana & almond milk
* bbq baked potato, steamed veggies
* chopped Mediterranean salad
* Spanish brown rice, black beans & guacamole
… SUN HAS SET …
Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed
This recipe requires you to cook noodles, chop up the veggies and layer it all up into jars (ready in less than 15 minutes) and it’s packed with plant protein from edamame beans and lots of fibre and polyphenols 😋:
Since I know we prefer low-fat, whole-food, plant-based cooking, here’s a version that keeps the rich peanut flavor while replacing most of the fat with PB2 (powdered peanut butter). It’s creamy, flavorful, and perfect over noodles or as a salad dressing.
If you’re trying to mimic the flavor of restaurant Thai peanut noodles, add one or two of these:
This version is about 85–90% lower in fat than one made with regular peanut butter, yet it still has the creamy peanut flavor. It also stores well in the refrigerator for 4–5 days; just whisk in a little water before serving if it thickens.
https://youtube.com/watch?v=ZNVVVQQ3hcw&is=W5rpuqOXp-qv_0bU
Ingredients:
• 1 1/2 cups Vegetable broth
• 1 chopped Onion
• 6 – 8 cloves chopped Garlic
• 1 bag Frozen butternut squash
• cube the organic Sprouted brown rice mochi (Eden brand)
• 1/4 cup Nutritional yeast
• 2 T Sesame seeds
• 1 t Turmeric
• 1/2 t Black pepper
• 1/4 t Red pepper flakes
• 1 T Lemon balsamic vinegar
• 1 T Apple cider vinegar
Cook until mochi dissolves
Then blitz in the food processor
• cook/drain the Chickpea pasta
• run hot water over 2 C Frozen broccoli
• 1 C Frozen spinach
• 1 T Miso
Combine/mix all in baking dish
Top w/ 2 T Nutritional yeast and
chopped fresh red bell pepper
Bake 30 minutes @ 350°
*******
Alternate Cheese Sauce:
Boil
– potatoes
– carrots
– cashew
– onions
– carrots
– garlic
Blitz in blender
Add nutritional yeast
Add lemon pepper & little Kala namak (sulphur salt, tastes like egg)
******
Side Treat:
Bake hunk of mochi at 8 min @ 450°
Brownie butter blended oats
Ingredients:
1/2 cup chickpeas
1 ripe banana
1/2 cup oats
1 cup cauliflower
1 medjool dates
1/2 cup plant milk
2 tbsp cacao powder
1 tsp vanilla
Pinch of salt
TOPPINGS
Strawberries
Peanut butter powder drizzle
*****
Peanut Noodle Salad
Ingredients:
🥬 Cabbage
🥕 Carrot
🥒 Cucumber
🍜 Rice vermicelli
Following is for peanut sauce:
🥜 PB powder
🌶️ Sweet chili sauce (or dates)
🥢 Soy sauce
🍶 Rice vinegar
🧄 Garlic powder
💧 Splash of water
🍋 Lime
🌿 Fresh mint
🌿 Fresh coriander (optional)
Peanut sauce – combine:
* 2 Tbsp PB powder
* 1 soft Medjool date (or 2 small dates) – this replaces chili sauce
* 1 Tbsp soy sauce
* 2 Tbsp rice vinegar
* ¼ tsp garlic powder
* Water as needed
*****
Potato Lasagne
INGREDIENTS
4-5 large pre-steamed potatoes
Cheese sauce;
1 cauliflower
1/4 cup cashews
1 tbsp salt
1/2 cup nutritional yeast
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tbsp onion powder
1/2 tsp turmeric
1 cup plant milk
Tomato sauce:
(blitz it together into chunkie sauce)
3 sticks of celery
1 onion
1 large carrots
1-2 courgettes
4 cloves of garlic
1 cup lentils
2 tbsp bouillon powder
2 tbsp mixed herbs
4 400g tins of chopped tomatoes
*****
🛍️ Upgrade your daily wellness routine! Grab your Mindthol Olfactory Starter Kit here:
https://mindthol.com/product-page/starter-bundle?ref=Maryann
IDEA:
You can duplicate 90–95% of the concept for a fraction of the price.
I’d skip the $100 kit and do this instead:
Buy four small bottles of 100% pure essential oils:
Open the bottle and take 1–3 gentle breaths when desired.
Cost:
Buy blank aromatherapy inhaler tubes online (they’re inexpensive).
Inside is a cotton wick.
Add about 10–15 drops of essential oil to the wick.
You now have essentially the same thing as their “Memory Stick.”
Cost:
Instead of an electric diffuser:
No electricity.
No batteries.
Works for weeks.
Put a few drops on a cotton ball in a small jar.
Open it and inhale whenever you want.
Cost: essentially free.
Good-quality essential oils are available from many reputable companies. Look for bottles labeled 100% pure essential oil without added fragrance or perfume oils. They don’t have to be expensive.
I’d spend about $35–40 on:
Skip the branded diffuser and memory sticks.
You’d get nearly the same aromatherapy experience for less than half the cost, and probably enough oil to last a year or more.
One caution: essential oils are concentrated. Inhale them in moderation, don’t apply undiluted oils directly to your skin, keep them away from your eyes, and if you have asthma or fragrance sensitivity, use them cautiously or avoid airborne diffusion if it triggers symptoms.
(This blog began 3/15/2015)
MEDITATION:
* E W Kenyon Sermons w/ Insights
EXERCISE:
* Jog 5a outdoors
* Walk-about 25 minutes outdoors
* PT APP workout
–lower body stretch/stengthening
WATER:
(2) × (32) = 64 oz (+)
EATS:
* Heritage Flakes rolled oats, fresh peach, banana, almond milk
* black beans, brown rice, salsa, romaine lettuce, avocado, plain sparkling water w/ shot of soft XL-drink
* mug of tomato veggie soup (w/ broccoli, cauliflower, carrot), toasted sourdough English muffin, avocado, sliced tomato
* bowl of Mediterranean chopped salad w/ hearts of palm, fresh mango & some vegan lowfat green goddess dressing (from Sprouts mkt)
* choco XL-donut
… SUN HAS SET …
Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed
For most fruits and vegetables:
This is what the FDA and USDA recommend.
This has some evidence for helping remove certain pesticide residues from the surface of produce.
Recipe
Directions
This works well for:
Good for removing dirt and some surface microbes.
Recipe
Soak 5–10 minutes, then rinse thoroughly. Vinegar can slightly affect the flavor of delicate fruits if they’re soaked too long.
Some people like this because it deodorizes produce and may help loosen wax.
Recipe
Soak for 10–15 minutes, then rinse well.
Since we eat lots of:
I’d use:
Commercial washes like Harvest Pure are convenient, but they’re generally not necessary. A box of baking soda costs only a few dollars and can make many gallons of produce wash.
Will it completely remove Apeel?
Apeel is designed to **adhere tightly to the surface** of fruits and vegetables to slow moisture loss and oxidation. Because it’s meant to stay on during normal washing, neither of these will reliably remove it:
* Plain water
* Baking soda solution
* Vinegar solution
* Commercial produce washes like Harvest Pure
You may remove **some** of the coating by:
* Scrubbing firm produce (such as apples or cucumbers) with a vegetable brush under running water.
* Peeling the produce, which removes the coating along with the peel.
If avoiding Apeel is important to you, the most reliable approach is to:
* Buy produce that is **not treated with Apeel**.
* Ask the store whether specific produce has an edible coating.
* Look for produce labeled as untreated, when available.
Grocery chains that have stated or reported they **do not currently carry Apeel-treated produce**
* Costco – Costco’s customer service states it is **not currently purchasing items with Apeel**. ([Costco Customer Service][1])
* Trader Joe’s – Reportedly no longer sources Apeel-treated produce, though it has not published a formal company-wide policy. ([Ivy Herbal][2])
* Sprouts Farmers Market – Reportedly decided not to carry Apeel-treated produce. ([Ivy Herbal][2])
* Whole Foods Market – Says its global produce team does not purchase Apeel-treated produce, although it cannot guarantee every regional supplier. ([Ivy Herbal][2])
Grocery chains with **mixed or uncertain** sourcing
* Walmart – Says its **private-label produce is not Apeel-treated**, but it cannot certify produce from all outside brands. ([Ivy Herbal][2])
* Kroger (including Ralphs, Smith’s, Fry’s, etc.) – States its own private-label produce is not Apeel-treated but cannot guarantee all national brands. ([Ivy Herbal][2])
* ALDI – No clear company-wide policy has been published. ([Ivy Herbal][2])
* Albertsons (including Vons and Safeway) – No blanket public policy. ([Ivy Herbal][2])
Since I know we:
* eat mostly whole plant foods,
* buy lots of fresh produce,
* and like to keep costs low,
I’d suggest this shopping order:
1. **Costco** (when practical)
2. **Trader Joe’s**
3. **Sprouts**
4. **Whole Foods** (if prices fit our budget)
5. Other stores, while checking labels or asking the produce manager if avoiding Apeel is important to you.
One more tip: if you buy directly from a local farmers market or local grower in your area, the produce is generally less likely to have coatings like Apeel because it spends much less time in the distribution chain, though it’s always reasonable to ask the grower.
*A healthy, whole-food inspired seasoning that captures the sweet, smoky, tangy flavor of classic BBQ potato chips—perfect on baked potatoes, air-fried potatoes, roasted vegetables, popcorn, or even tofu.*
Ingredients (Makes about ½ cup seasoning)
* 2 Tbsp tomato powder
* 2 tsp smoked paprika
* 1 tsp sweet paprika
* 2 tsp onion powder
* 1 tsp garlic powder
* 2 tsp nutritional yeast
* ½ tsp mustard powder
* ¼ tsp freshly ground black pepper
* ⅛ tsp cayenne pepper (optional)
* ½ tsp salt (or less, to taste)
* 1 tsp maple sugar, coconut sugar, or blackstrap molasses powder
* Tiny pinch cinnamon
—
Smoky BBQ Glaze (Optional—but highly recommended)
Mix together:
* 1 tsp tomato paste
* ¼ tsp blackstrap molasses
* 2–3 drops liquid smoke
* 1 tsp water
—
🥔 Smoky BBQ Chip Baked Potato
Ingredients
* 1 large baked russet potato
* Smoky BBQ Glaze (optional)
* 1–2 teaspoons Smoky BBQ Potato Chip Seasoning
* Extra nutritional yeast (optional)
* Chopped green onions (optional)
—
Directions
1. Bake the potato until fluffy inside and crisp outside.
2. If using the glaze, stir together the tomato paste, blackstrap molasses, liquid smoke, and water. Brush or spoon it lightly over the hot potato.
3. Sprinkle 1–2 teaspoons of the Smoky BBQ Potato Chip Seasoning generously over the potato.
4. Lightly mist the potato with water or vegetable broth so the seasoning adheres well, then sprinkle on a little more seasoning if desired.
5. Finish with a light dusting of nutritional yeast and chopped green onions, if using.
Serve immediately while hot.
—
Chef’s Notes
* **Tomato powder** provides the authentic BBQ chip flavor.
* **Smoked paprika and liquid smoke** recreate the smoky notes found in barbecue chips.
* **Nutritional yeast** replaces the torula yeast used in many commercial snack seasonings, adding rich umami flavor.
* **A tiny amount of molasses** recreates the deep sweetness found in BBQ chips without making the potato taste sugary.
* Store the dry seasoning in an airtight jar for up to **6 months**.
—
🌟 Rose’s Verdict
This recipe won’t taste *exactly* like a greasy BBQ potato chip—and that’s a good thing. Instead, it captures the **sweet, smoky, tangy, savory “BBQ chip” experience** while fitting beautifully into our low-fat, whole-food eating style. I think it’s close enough that it may become our new favorite baked potato topping!