Month: September 2026

🥔 CRISPY HASH BROWNS🔥 Healthy Vegan Weight Loss Style!!

Ingredients:

🥔 Large potatoes
🥕 Carrots
🧀 Nutritional yeast
🧄 Garlic powder
🌿 Veggie seasoning
🌶️ Smoked paprika
🌽 Cornstarch

Method:

1️⃣ Boil your potatoes until tender and freeze them overnight.

2️⃣ The next morning, grate the potatoes and carrots into a bowl.

3️⃣ Add nutritional yeast, garlic powder, veggie seasoning, smoked paprika, and cornstarch.

4️⃣ Mix everything together and shape into small hash brown patties.

5️⃣ Air fry or bake for around 10–15 minutes, until beautifully golden and crispy.

6️⃣ Serve with your favourite sauce and enjoy! 😍

Crispy, fluffy, oil-free and SO satisfying. Pair them with plenty of veggies for a delicious high-volume breakfast that feels anything but diet food! 💚

Sept 4, 2026 of Low-SOS Vegan Plan

(This blog began 3/15/2015)

MEDITATION:
* E W Kenyon Sermons w/ Insights
* K Pop Hagin’s booklet God’s Medicine

EXERCISE:
* Jog 5k outdoors
* Post-meal outdoor powerwalk
* Evening outdoor stroll
* PT APP workout
–full body stretch/strengthening

WATER:
(2) × (32) = 64 oz (+)

EATS:
* oatmeal w/ blueberries, fresh peach, thinly sliced almonds & splash of almond milk
* chopped salad & very veggetti
* red grapes & fresh figs
* almond flour cookies & a banana

… SUN HAS SET …

Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed

Tofu Best Protein For Nutrition, Sustainability, Affordability

By Liam Pritchett
3rd September 2026

Out of 20 popular proteins, does tofu represents the best option for human and planetary health?

According to a scientist’s new scoring system, tofu is indeed the single best protein for nutrition, sustainability, and affordability.
The soybean-based alternative protein ranked above 19 other popular options, including meat and dairy, in a newly published paper on the subject.

The “BPI Score” is a new scoring system developed by Chris Macdonald, a behavioural scientist, the director of the Better Protein Institute, and a Fellow at the University of Cambridge’s Lucy Cavendish College.

In his paper, published in Frontiers in Sustainable Food Systems at the end of July, Macdonald described the BPI Score as a “new, multidimensional rating system” designed to provide a more comprehensive picture of protein quality compared to existing options, which typically have a single area of focus, such as nutrient density.

The first version of the BPI Score evaluated 20 high-protein products across the categories of “people” and “planet.” According to Macdonald, the Planet Score (worth up to 16 points) incorporates environmental impact using existing data on GHG emissions, water pollution, and resource consumption. Meanwhile, the People Score (worth up to 24 points) includes health factors, such as sodium and saturated fat content, as well as “accessibility metrics” such as affordability and availability.

Tofu notably took the lead in both categories, taking 36 points out of a possible 40. According to the paper, producing tofu emits 0.16kg of CO2e per 100g of protein compared to 64.19kg for beef. Its production also requires just 2.16 square meters of land per 100g, compared to the 211.38 square meters required for 100g of beef.

“A clear disparity emerged between plant-based and animal-based proteins,” Macdonald wrote. “Tofu emerged as the highest-scoring product, while cheddar cheese ranked last. The top quintile of products consisted solely of plant-based proteins, while the bottom quintile was composed entirely of animal-based proteins.”

He added, “While acknowledging the limitations of this first iteration, the score provides a robust foundation for a more nuanced conversation.”

Macdonald is working on a second version of the BPI Score that takes animal welfare, antimicrobial resistance, and zoonotic disease risk into account, which will likely create a “further divide” between alternative proteins and animal products.

Macdonald said, “Ultimately, beyond the spreadsheets and scores, lies a fundamental reckoning: our protein choice is a referendum on the compassion we are willing to show to the planet and to future generations.

The group of ‘superfoods’ that naturally lowers dangerously high blood pressure

https://www.dailymail.com/health/article-16102297/legumes-soy-blood-pressure-hypertension.html

Legumes [beans & peas] have high levels of potassium and magnesium, which are linked to lowering high blood pressure. Potassium helps the kidneys remove extra sodium, keeping the body balanced, while magnesium naturally blocks calcium and stops blood vessel muscles from tightening too much.

In addition to legumes, other foods that are rich in these minerals include bananas, avocados, spinach and plain low-fat yogurt.

Thin Organic Corn Tortillas Homemade Recipe

Ingredients

* 2 cups Organic Corn Masa Flour (such as Bob’s Red Mill or Masienda)
* 1/2 tsp fine sea salt
* 1 1/3 to 1 1/2 cups Boiling Water (Careful: must be freshly boiled)

Instructions

   1. Mix Dry & Scald: Whisk the organic masa flour and salt together in a heatproof bowl. Slowly pour the boiling water directly into the flour. Stir immediately with a wooden spoon or silicone spatula. The hot water will instantly gelatinize the corn starches, creating a natural, stretchy bond.
   2. Knead Safely: Once the dough is cool enough to handle safely with your hands (about 2 to 3 minutes), knead it inside the bowl for about 1 minute until a smooth, supple dough forms. If it feels too sticky, add 1 tablespoon of masa; if it feels dry, add a few drops of hot water.
   3. The Critical Rest: Cover the dough tightly with a damp kitchen towel or plastic wrap. Let it rest for 30 minutes. Do not skip this; the extended rest allows the moisture to fully penetrate the core of the corn flour grains, making the dough strong enough to stretch paper-thin without breaking.
   4. Portion Small: Roll the dough into tiny, walnut-sized balls weighing about 20 to 25 grams each. Keep them covered under the damp towel while you work so they do not dry out.
   5. Double Press: Place a dough ball between two sheets of cut heavy-duty freezer bag plastic. Press firmly in your tortilla press. Open the press, flip the plastic pouch over, rotate it 180 degrees, and press down a second time to ensure it is paper-thin and uniform.
   6. The Peel Technique: Peel the top layer of plastic off, flip the tortilla face-down onto your open palm, and slowly roll the second layer of plastic back and away from the dough.
   7. Flash Cook on High: Lay the tortilla onto a very hot, dry cast-iron skillet (medium-high to high heat). Sear for 15 seconds on the first side, flip for 30 to 45 seconds on the second side, and flip one final time for 10 seconds to let it puff.
   8. Steam to Soften: Transfer the cooked tortilla immediately into a clean kitchen towel or tortilla warmer. The trapped steam is the final step that relaxes the fibers, keeping your thin tortillas soft, pliable, and perfect for rolling.

VEGAN PISTACHIO WHITE CHOCOLATE COOKIES… made with CHICKPEAS?! 🍪✨

Ingredients:

– 1 tin chickpeas (drained)
– 1 ripe banana
– 5-6 dates
– 2 tbsp PB2 (or oat flour)
– Pinch of salt
– Splash of vanilla
– Handful of pistachios
– Vegan white chocolate chip

Instructions

Blitz, combine all ingredients. Bake for 15 to 20 minutes until the edges look firm and slightly golden. Let the cookies cool completely on the tray before eating so they hold their shape.