Over the years I have adopted a few permanent changes in my eating habits and lifestyle and I will post videos or recipes so you can pass them on or try it yourself. ***disclaimer: WE ARE NOT MEDICAL DOCTORS: therefore, we do not diagnose illness or prescribe pharmaceuticals. We are nutritional consultants and make suggestions relating to nutrition. None of the information offered here is intended to replace any program that your medical doctor has prescribed for you, nor does it conflict with any pharmaceutical medication you are taking. I really encourage those of you who are leaning towards a more natural/native way of living to try a few new things out. Peace & Love
If you are interested in “curing” instead of “treating” than check out the nutritional guide below.
Looking for a healthier alternative to potato chips try this simple and easy recipe
Preheat oven to 325F, use a baking sheet lined with parchment paper. Lay one layer of kale evenly on the sheet and spray one coating of Olive or Coconut oil on the kale. Sprinkle seasonings of your choice on top (I used sea salt), flip kale over, and do same thing to other side. Place in oven for 5 minutes, remove and turn kale over and repeat for another 5-7 minutes or until kale is crispy. Remove from oven, place in a bowl and enjoy! For seasonings you can use, sea salt, ranch seasoning, cayenne, bbq seasonings, etc.
Vegan Sausage “McGriddles”
This is the mix we used for the pancakes. Purchased from Costco
This is the vegan sausage we used to replace the meat, purchased at Fry’s. In addition we used organic maple syrup, also purchased at Fry’s.
First I prepared the sausage by cutting them out the pack and patting them smaller and added to pan with a bit of olive oil on medium high heat.
Once I had 10 sausage patties, I sat them to the side and prepared my pancake batter.
I then made 20 pancakes similar to the size of the patties. I put a sausage patty in between two cakes and poured maple syrup on top then served. **Season sausage patties to your preference.
Love, Peace & Light
BBQ Vegan Chicken
1/4 tsp black pepper
1/2 cup soy sauce or aminos (low sodium alternative)
1/2 tsp tumeric powder
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt
1/4 cup vegan chicken seasoning
1/4 tsp all purpose seasoning
2 cups Vital Wheat Gluten ( I used Bob’s Red Mill)
1/4 tsp cayenne pepper (optional)
1 cup water (for mixture)
1/2 cup peanut butter
1 pot on stove filled halfway with water
Place pot on stove halfway filled with water, turn stove on medium heat and add peanut butter in and stir frequently.
Mix seasonings, gluten flour, aminos, water in a bowl until mixture becomes like a sponge.
Tear and cut bit size pieces of spongy mixture and drop them into pot on stove. Allow this to simmer on medium for 30-40 minutes. After this take them out and drain.
Meanwhile in a frying pan add 1/2 cup of olive oil and place on stove on medium high heat.
Take drained pieces and and coat them in all purpose flour and/or bread crumbs. Drop the coated pieces into oil once it has heated. Pan fry pieces for about 3-5 minutes on each side. Remove from oil, drain then coat with favorite barbecue or buffalo sauce.
Serve with favorite sides!!!
Vegetarian breakfast sausage or meat crumbles
1 cup rolled oats
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp anise or fennel seeds
1/2 tsp olive oil
1 tsp paprika
1 cup water
1/2 cup soy sauce
1/4 cup worchestire sauce
Take all ingredients for sausage and mixed together in a bowl, form into balls, links or patties.
Meanwhile mix your broth and put on low, you don’t want it to be boiling.
Add additional olive oil to a saucepan, just enough to pan fry, not deep fry the sausages. You want them to brown on all sides, then remove from saucepan and add to broth immediately. Cover and let cook for at least 25 minutes or until you have achieved the meaty texture.
Take out broth and allow sausage to drain, it’s great in pastas, breakfast burritos, rice or on the side.
You can add them back to the saucepan and fry again after taking them out of the broth to brown and add a crispy layer outside while tender on the inside.