To your healthy life.
One organic red pepper, chopped into small pieces
One cup of water
3 teaspoons organic tapioca flour
1/4 cup organic ketchup
1/4 cup organic date sugar
3 tbs. organic apple cider vinegar
1 tbs organic wheat free soy sauce
In a little bowl mix 3 tsp. tapioca flour and 3 tsp water. Set aside.
In a pot add all the ingredients except the bowl of mixed tapioca flour.
On low heat cook the pepper slightly, then bring to boil and add the tapioca flour to thicken.
8 ounce box organic bean spaghetti (Explore Cuisine. Vitacost or Amazon)
14 ounce package extra firm, organic tofu (Jenny’s. Whole Foods)
10 ounce package of frozen organic broccoli florets, thawed. (Cascadian Farms. Thrive Market or Whole Foods)
Organic tapioca flour (Terra-soul.com or Amazon)
4 tablespoons organic olive oil oil (Thrive Market Brand)
4 tablespoons organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or Whole Foods)
Two cloves, finally chopped organic garlic
4 tablespoons organic lemon juice (Italian Volcano from Italy. Costco or Amazon)
2 tablespoons Wheat Free tamari (San-J. Thrive Market or Amazon)
1-2 teaspoons grated fresh organic ginger (or to your taste)
4 tablespoons nutritional yeast (Anthony’s. Anthonysgoods.com or Amazon)
2 tbs Kite Hill Greek Yogurt (Whole Foods)
1/2 cup Organic Vegetable broth (Bonafide. Thrive Market)
Pre-cook the broccoli in a fry pan with 1 tablespoon vegan butter. Sprinkle on a tablespoon of lemon juice. Set aside.
Remove tofu from package and pat dry with paper towels. Cut the tofu into 1 inch cubes. Put about 1/4 cup tapioca flour in a bowl. Season the flour with salt and pepper. Coat the tofu evenly in the tapioca flour. Add more tapioca flour if you don’t have enough. Save 1 tablespoon of the seasoned tapioca flour for later.
In a skillet, melt the vegan butter and add the olive oil to the pan, heat it up on high medium. Place the tofu in the skillet and brown all sides. Remove the crispy tofu. Set aside.
Cook the noodles according to the package. Drain, spray with some spray olive oil, toss and set aside and proceed.
In the same skillet add the garlic and sauté a bit. Add more butter if needed.
Add the lemon juice and 1/2 cup broth and grated ginger, sprinkle with the 1 tbs of tapioca flour. Stir until thickened. Add more broth if needed. Add the cooked noodles and broccoli. Sprinkle on the nutritional yeast. Mix it up.
Add the crispy tofu and serve.
Balancing Our Chakras
In our subtle body live the seven chakras. Each one of these chakras pertain to certain organs in our body and contribute to the emotions we feel. It is important for these chakras to be balanced so that energy can flow smoothly through our bodies for optimal health in mind, body and spirit. The spiritual energy of the chakras is vital to creating a whole happy, joyous being. Balancing this energy system is important to our emotional and physical health.
Everything is energy. Crystals are vibrating energy to be used in balancing or activating the energy of a chakra. Certain crystals are used in conjunction with a particular chakra to bring all the chakras into harmony allowing them to spin in perfect time and motion. Since each chakra is represented by a color the crystal used for that chakra is usually matched up with the same crystal color.
We can also create Chakra balance and harmony with essential oils. Apply them on the chakra itself, or any place on your body, diffuse them, wear them on aroma therapy jewelry or take a relaxing salt bath.
*Root Chakra – Color Red – vibrational sound LAM
Essential oils for the Root Chakra – Cedar wood, Cinnamon, Ylang Ylang, Patchouli, Ginger, Rosewood, Black Pepper, Myrrh
*Sacral Chakra – Color Orange – vibrational sound VAM
Essential Oils for Sacral Chakra – Tangerine, Orange, Patchouli, Neroli, Jasmine, Bergamot, Clary Sage, Lemon, Basil
*Solar Plexus Chakra – Color Yellow – vibrational sound RAM
Essential Oils for Solar Plexus Chakra – Lemongrass, Spearmint, Fennel, Lime, Myrrh,
Coriander, Juniper, Pepper
*Heart Chakra – Color Green – vibrational sound YAM
Essential Oils for Heart Chakra – Lavender, Geranium, YlangYlang, Jasmine, Eucalyptus, Rose, Bergamot, Grapefruit, Sandalwood
*Throat Chakra – Color Blue – vibrational sound HAM
Essential Oils for Throat Chakra – Peppermint, Tea Tree, Eucalyptus, Rosemary, Lime, Sage, Cedarwood, Lemon
*Third Eye Chakra – Color Indigo – vibration sound SHAM
Essential Oils for Third Eye Chakra – Clary Sage, Frankincense, Jasmine, Patchouli, Myrrh, Basil, Lavender, Sandalwood, Vetiver
*Crown Chakra – Color Violet – vibrational sound OM
Essential Oils for Crown Chakra – Lavender, Frankincense, Sandalwood, Jasmine, Vanilla
*Chakra Balancing Diffuser Blend
5 drops Patchouli
7 drops Bergamot
10 drops Lime
10 drops Lavender
7 drops Geranium
*Epsom Salt Chakra Balancing Bath
In 2 cups epsom salt add: 2 drops patchouli, 2 drops Frankincense, 7 drops Lavender, 3 drops orange
Stir the epsom salts well and pour into a running bath.
*For your blending information, 1% dilution is 1 oz carrier oil of choice to 9 drops of essential oil.
*Here’s an example of a very fragrant blend:
Add to 1 oz. Carrier oil
5 drops Lavender
2 drops Lime
2 drops Patchouli
You can use this as a moisturizer.
*A short 17 minute meditation for you to listen to is Davidji, OPENING YOUR CHAKRAS, found on the app “Insight Timer” I love all Davidji’s meditations.
2 – 8 ounce packages of organic Foodies Pumfu (foodies vegan.com, Whole Foods, Amazon)
One clove organic garlic
1/4 cup organic nutritional yeast (Microingredients. Amazon)
4 organic raw, hot banana peppers (seeds removed)
2 tablespoons organic lemon juice (Italian Volcano. Amazon, Whole Foods, Costco)
1 teaspoon pink Himalayan sea salt
2 tablespoons organic vegan butter (Thrive Market Brand or Nutiva. Thrive Market, iherb, Vitacost or Amazon)
So simple. Put all of the above ingredients in a food processor and blend. You’ve just made your vegan cheese.
1 cup almond flour
3/4 cup gluten free flour
1/4 cup tapioca flour
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp xanthan gum
2 tbs. Aquafaba (water from the garbanzo bean can or box)
1 tbs. Organic Grape Seed Oil (Thrive Market brand)
1/2 tsp salt
1/2 cup applesauce
1 tsp cinnamon
A pinch of clove
2 cups Strawberry flavored seltzer water (Whole Foods)
Organic spray Olive oil (Thrive Market, Amazon or Whole Foods)
Organicr Butter Flavored Coconut Oil (Thrive Market, Amazon or Whole Foods)
Put the first 6 ingredients in a food processor and allow it to mix so it lightens up the flour. Add all the rest of the ingredients except the spray oil and vegan butter. Allow it to mix well.
Heat up a skillet. I have an electric stove and when the skillet was hot I turned 4it down to 2 so the pancakes can cook slow without burning. So turn a gas flame down to low, also. These take longer than regular pancakes because of the nature of the different ingredients. Spray the skillet with the spray oil. Spoon out about 2 tbs. of the batter into the skillet and carefully spread it thinner so it can cook through. I cooked one pancake at a time and when I placed it on the plate I put some vegan butter on top.
THE APPLES
2 large apples (I used a Honey Crisp, they are very sweet)
4 tbs vegan butter Thrive Market Brand or Nutiva. Both at Thrive Market or iherb, Vitacost or Amazon )
1 tsp cinnamon
2 tsp lemon juice
4 tbs St. Dalfour preserves. I used Black Cherry because that’s what I had. (The best price for these fruit spreads is on an on line store called iHerb.)
Cut the apple into very thin slices so you can cook them fast and eat before lunch.
In the same pancake skillet melt the vegan butter. Put in the apples, cinnamon, fruit spread and lemon juice. Let it cook until the apples are as soft as you like.
Soak overnight, 1 1/2 cups of dry organic garbanzo beans
2 tablespoons organic psyllium husk powder (anthonysgoods.com or Amazon)
1 tablespoon organic olive oil (Thrive Market brand)
1/2 tablespoon organic turmeric powder
1/2 teaspoon xanthan gum
1 teaspoon Himalayan pink sea salt
1 teaspoon baking soda
1 teaspoon organic apple cider vinegar
1 tablespoon organic date sugar (Anthony’s.com or Amazon)
One cup water
3/4 cup of organic almond flour
Organic raw pumpkin seeds (Go Raw. iHerb.com, Vitacost.com or
Amazon)
DIRECTIONS
Preheat the oven to 350°
Place the chickpeas in a blender or Cuisinart.
Coarse grind the chickpeas. The chickpeas when ground will then equal 2 cups of chickpeas.
Mix baking soda and apple cider vinegar together and then add to the blender with the chickpeas.
Add all the rest of the ingredients to the blender with the chickpeas except the almond flour. Pulse grind the ingredients until they are all Incorporated. Turn the dough out into a bowl. Add the almond flour a little at a time and mix it until you can form round doughballs.
Place the dough balls in the shape of a bun on a baking sheet lined with parchment paper.
Sprinkle with pumpkin seeds
Bake in the oven for 40-45 minutes
3 to 4 tablespoons organic olive oil (Thrive Market)
2 cups organic chopped onion
4 large organic cloves garlic chopped fine
4 cups organic cubed celery root (round about the size of a baseball)
2 cups chopped organic celery
2 cups 1/2 inch piece cut rounds of organic carrots
One chopped organic fennel bulb (mine equaled 2 cups)
Fennel fronds chopped
4 Organic bay leaves
48 ounces organic vegetable broth (Pacific Vegetable Broth. Vitacost, Amazon or Walmart)
1/2 teaspoon organic orange flavor
2 – 8 oz packages organic Pumfu (Foodies. Foodiesvegan.com OR Amazon)
*MAKING THE CHORIZO SAUSAGE
The Spices
1 tablespoon organic turmeric powder
1 tablespoon organic Italian herb blend
2 tablespoons organic ground ancho chili
2 tablespoons organic onion powder
2 tablespoons organic garlic powder
2 teaspoons organic ground cumin powder
1/2 teaspoon organic coriander
1/2 teaspoon organic red chili flakes
1 teaspoon pink Himalayan sea salt
Purchase herbs from Simply Organic and orange flavor at coopmarket.com, Vitacost or iHerb
Mix all these seasonings in a bowl. Place the mixed seasoning in a tightly closed glass jar.
Crumble the Pumfu in a bowl.
Add 3 tablespoons of the seasoning mixture to the crumbled Pumfu. Mix it well. I used my hands to crumble to Pumfu and to mix the seasoning well throughout the Pumfu
*COOKING THE VEGGIES FOR THE STEW
In a soup pot put in the olive oil and chopped onion and sauté a couple of minutes. Add to the pot the celery root, celery, carrots, garlic, and the fennel bulb. Cook all these vegetables for 10 – 15 minutes to let the flavors develop. Cover the pot with a lid.
Add vegetable broth, the fennel fons, bay leaves and 1 teaspoon sea salt. Continue to simmer all the vegetables until they are soft when tested with a fork. When the vegetables are cooked to your liking, add the chorizo and the orange flavoring. Stir and enjoy. (If you want it spicier add some chorizo seasoning.)
Add more vegetable broth if needed.
*2 heads of organic escarole
*1 – 5oz container of organic shiitake mushrooms (365 Whole Foods)
*1 – 13.4oz organic Cannellini Beans (Jack’s Quality. Thrive Market)
*5 cloves finely chopped organic garlic
*4 tbs organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or iHerb)
*Pink Himalayan sea salt to taste
*Crushed Simply Organic red pepper flakes to taste (Simplyorganic.com, iHerb, VitaCost, Amazon)
DIRECTIONS
Soak the escarole in saltwater to clean. Drain and rinse the escarole very well. In a large pot, you will want to steam the escarole like spinach. Tear the escarole leaves in half and put them in the pot, leaving some of the water on them so the escarole can steam. Steam until wilted. Remove the escarole from the pot and put it in a bowl.
You can clean the same pot to finish the recipe.
Melt the vegan butter and add the chopped garlic to sauté a bit. Course chop the shiitake mushrooms and add them to the garlic butter. Cook the mushrooms for five minutes. Cut up the escarole into smaller pieces and add the escarole to the mushrooms. Pour some of the liquid out of the cannellini beans, leaving some of the liquid to add to the escarole. Add the beans and liquid to the pot. Salt and red pepper flake to taste. Heat through and serve.
CRUST
3 tbs vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1 cup organic raw Jasmine rice
2 cups water
Pink Himalayan salt
Melt butter and add rice. Allow rice to toast a bit and become fragrant. Add water and salt and bring to a boil. Turn down the heat to low, cover the pot and cook rice 30-45 minutes until all water is absorbed and rice is soft.
When the rice is cooked put it into a 9” pie pan.
BROCCOLI FILLING
2 tablespoons melted organic vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)
1/2 cup organic chopped onion
1 organic chopped garlic clove
2 tablespoons Better Body Foods Organic Super Seeds (iHerb, betterbodyfoods.com, Amazon)
1/4 cup Frontier organic nutritional yeast (iHerb, frontiercoop.com or Amazon)
2 tablespoons organic dried chives
One cup Kite Hill sour cream (Thrive Market, Amazon)
18. 5 ounce package of organic riced broccoli (Thrive Market)
1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)
1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)
Preheat oven to 350° on bake
In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.
Bake in the oven for 45 minutes.
Crust
15 dates presoaked for 30 minutes in hot water
1 1/2 cups raw organic pecans (Terrasoul.com or Amazon)
1 cup raw organic walnuts (Terrasoul.com or Amazon)
1/2 cup raw pumpkin seeds (Goraw.com, Vitacost, or Amazon)
1 tablespoon organic vanilla extract
1 tablespoon organic vegan butter (Thrive Market Brand or Nutiva at Nutiva.com or Thrive Market or iHerb or Amazon)
Pulse grind all the ingredients in a food processor
In a tart pan, (mine was 12 small tarts. Amazon), pat in the crust mixture. Make sure to generously pat in the filling around the whole tart cup.
Filling
1 – 8oz tub of Kite Hill cream cheese (Whole Foods)
1 – 8oz tub of Kite Hill Ricotta cheese (Whole Foods)
1 teaspoon of frontier co-op organic vanilla extract (frontiercoop.com, Vitacost, or Amazon)
1 teaspoon of frontier co-op organic lemon flavor (frontiercoop.com, Vitacost, or Amazon)
1/2 cup of organic sweet agave powder (Cherie Sweet Heart) It is very important to get the agave powder. This will be similar to powdered sugar. You will need that consistency to make this recipe work.
Topping
Washed, sliced organic strawberries. I like to add some maple or date sugar. They seem to keep better that way.
Here’s some internet advice:
The best way to clean strawberries is to rinse them off with water and then soak them in vinegar for about 20 minutes or rinse them and soak the strawberries in a water and baking soda mixture for about 15 minutes.