Author: Sharon

Day 92 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Walk 4k outdoors
* Lift lower body

WATER: (2) × (32) = 64 oz

EATS:
* shredded wheat w/ bran, cherrios, strawberries, walnuts, almond milk
* leftover brown jazmine rice w/ onion, sweet peppers, pineapple and a variety of many healthy veggies, topped w/ chopped salad, sauerkraut & homemade creamy cashew dressing
* corn tortilla strips w/ guacamole & salsa
* chopped salad (romaine, chicory, broccoli, cauliflower, red cabbage, carrot w/ homemade creamy cashew dressing), avocado toast & a few choco mint disk XL-wafers

SUN HAS SET

Cmmt: XL indicates uncommon extravagantly luscious food

Scientists Are Asked Why They “Did A 180” On COVID Lab Leak

July 11, 2023

During a House Select Subcommittee on the origins of the Coronavirus pandemic Tuesday, Republican representative Nicole Malliotakis of New York grilled a pair of scientists, demanding to know why they suddenly switched their positions from considering the lab leak of the virus a likelihood to it being a “conspiracy theory” just days after Anthony Fauci emailed them both.

Chef Stacey Crab Cake Sliders – Vegas

CRAB CAKE INGREDIENTS

  • 14 oz – Hearts of Palm (drained)
  • 14 oz – garbanzo beans (drained and save the liquid aka aquafaba)
  • 4 cloves garlic – minced
  • 1/4 cup dried nori sheets
  • 1/2 tablespoon dulse seaweed
  • 1/2 teaspoon creole seasoning
  • 2 teaspoons Old Bay 
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh dill – chopped
  • 1/4 cup fresh basil – chopped
  • 1/4 cup aquafaba (liquid from garbanzo beans)
  • 1 tablespoon liquid aminos
  • 2 tablespoons celery – minced
  • 2 tablespoons onion – minced
  • 2 tablespoons red bell pepper – minced
  • 1/2 tablespoon mustard
  • 1/4 cup gluten free flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 6 slider buns

BREADING INGREDIENTS

  • 2 cups panko
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay
  • 2 teaspoons nutritional yeast
  • Oil of your choice for frying

DILL REMOULADE INGREDIENTS

  • 1/4 cup – Vegenaise or vegan mayo of your choice
  • 1 tablespoon – lemon juice
  • 2 teaspoons – fresh dill chopped
  • 1 teaspoon – dijon or yellow mustard
  • 1/2 teaspoon – sriracha (optional)

INSTRUCTIONS

Chop hearts of palm in small pieces and set aside in a bowl. Mash garbanzo beans until slightly chunky and mix in the bowl with the hearts of palm.  Add remaining ingredients for the crab cakes and mix well. In a separate bowl, mix ingredients for the breading:  Panko, onion and garlic powder, nutritional yeast and Old Bay.  

Measure crab cakes with a 1/3 cup measuring cup and shape crab cakes into patties. Place each patty in the Panko breading mix and transfer to a plate or sheet pan.  Put the patties in the fridge for at least an hour or in the freezer for 30 minutes so the crab cakes can set. Mix all ingredients in a bowl for the dill remoulade and set aside. 

Remove the crab cakes from the fridge and heat the oil in a frying pan over medium high heat.  Fry the cakes for 3-4 minutes on each side or until slightly browned.  Remove to a paper towel lined plate to drain. Serve immediately with slider buns and dill remoulade

The community microbiome – by Toby Rogers – uTobian

July 11, 2023

Beyond the individual immune system there are, or were, additional layers of protection that are often overlooked and are now under chemical assault…

https://tobyrogers.substack.com/p/the-community-microbiome?utm_source=cross-post&publication_id=436968&post_id=134503352&isFreemail=true&utm_campaign=516896&utm_medium=email

Day 91 of Year 9 Low-SOS Vegan Plan

EXERCISE:
* Jog 5k outdoors

WATER: (2) × (32) = 64 oz

EATS:
* leftover brown jazmine rice w/ onion, sweet peppers, pineapple and a variety of many healthy veggies & guacamole
* choco homemade ice cream (made of banana, cashews, almond milk), served w/ two choco mint disk XL-wafers
* half of small vegan pizza
* chopped salad (romaine, chicory, broccoli, cauliflower, red cabbage, carrot w/ poppyseed dressing) & sauerkraut

SUN HAS SET

Cmmt: XL indicates uncommon extravagantly luscious food

FDA Continues to Avoid ICAN’s Petition to Suspend The IPOL Polio Vaccine for Children – ICAN – Informed Consent Action Network

July 11, 2023

In August 2022, ICAN’s attorneys filed a formal petition demanding that FDA suspend or withdraw approval of IPOL, Sanofi Pasteur’s inactivated polio vaccine for babies and children, until appropriate clinical trials are undertaken. 

The petition is simple and straightforward, and requests that, until the safety of IPOL is demonstrated with a properly powered, double blind, placebo-controlled study (that lasts beyond three days), the vaccine should be withdrawn or suspended from the market and, if reintroduced, its label amended to note that IPOL does not prevent infection or transmission.

Despite this simple request, it was not until six months later that ICAN finally received a response – required by law – from Dr. Peter Marks, Director of FDA’s Center for Biologics Evaluation and Research, who oversees vaccine approval. Like his previous responses to ICAN’s citizen petitions, this one was as inane as ever. He wrote simply to state that FDA had “not yet reached a resolution because [the petition] raises issues requiring further review and analysis by agency officials.” 

Further review and analysis! Effectively, what the FDA is really saying is that despite the passage of six months, it cannot yet figure out how to rebut ICAN’s claim that three days of safety review in the clinical trial was insufficient.  

https://icandecide.org/press-release/fda-continues-to-avoid-icans-petition-to-suspend-the-ipol-polio-vaccine-for-children/

easy homemade vegan cashew cream

Add it to your soups, salad dressing, dips, pasta or anything you want to make creamy. 

INGREDIENTS

1 cup raw cashews*

½ cup filtered water (use ⅔ cup if you do not have a high speed blender)

¼ teaspoon fine salt

INSTRUCTIONS

Place all ingredients in a high speed blender and blend on the highest speed for 45 seconds.  Scrape down the sides with a mini spatula and blend again for 15 seconds.  

Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up.  You can use the cashew cream right away but it will be warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.

Store leftovers in an airtight container in the refrigerator for 5-7 days.

https://www.eatingbyelaine.com/easy-homemade-vegan-cashew-cream/