Dairy-Free Chewy Chocolate Chip Cookies

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It's going to be hard to eat just one of these cookies!

Ingredients

• 2 Egg replacer (1 1/2 tsp plus 2 Tbs warm water = 1 egg)
• 1 1/4 cup unbleached Flour
• 1 cup wheat Flour
• 3/4 tsp Baking soda
• 1/2 tsp Cinnamon
• 1/4 tsp Sea salt
• 1 stick plus 2 Tbs Vegan butter (softened)
• 1 1/2 cup Cane sugar
• 2 tsp Vanilla extract
• 1 Tbs Almond milk
• 1 cup dairy-free semi-sweet Chocolate chips

Directions

Mix 2 eggs replacers and set aside. In a medium bowl, mix flour, cinnamon, baking soda and salt and set aside. In a large bowl, mix butter and sugar very well. Add egg replacer, vanilla extract, almond milk and mix. Add flour mixture and chocolate chips mix till everything is combined. form the dough into 1 1/2 inch balls, place on a cookie sheet and bake for 15 minutes. Check on cookies after 10 minutes. You don't want to over-bake them. 

PLEASE EXPLORE OTHER SOURCES TO ENRICH UNDERSTANDINGS OF NUTRITION

Collard Greens w/ Baked Red Potatoes

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A Simple dish. Guaranteed to tantalize taste buds. 

Ingredients

Serving size: 2

• 1 bunch of Collard greens (washed, trimmed & chopped)
• 1 large Onion (chopped)
• 10 Baby red potatoes
• 3 Tbs Olive oil
• 2 Tbs Vinegar
• 1 tsp Smoked paprika
• 1 tsp Cayenne pepper
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Curry powder
• 1 tsp Basil
• 1 tsp Thyme
• 3 cups Water (vegetable broth)
• Sea salt (optional - The salt is strong. Use a little at a time)

Directions

Preheat oven to 350 degrees.

Pour water into pot. Add chopped collard greens, vinegar, smoked paprika, 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Add sea salt if you don't use the vegetable broth. Cover and let it cook until greens are dark and tender.

Wash and cut potatoes in half. Put pieces in a bowl. Add cayenne pepper, garlic and onion powder, basil, thyme and sea salt. Pour in the 2 tablespoons of olive oil and mix till potatoes are coated. Transfer potatoes to a baking dish and place in heated oven. Bake until inside is roasted golden brown.

Heat 1 tablespoon of olive oil in a pan. Add chopped onions and curry powder. Cook for about 5 minutes and set aside. 

When serving collard greens, garnish with the chopped onions and curry powder.

Some Nutritional Benefits

Collard greens support the respiratory (lungs), nerve, eye and skin health. It helps restore bone mass and nutrients (making it useful against osteoporosis) systems. Collard greens also help maintain oral cavity health. The high fiber content aids in digestion, absorption and elimination of what we eat. Also, collard greens help resist infections fight colon, prostate, ovarian and breast cancers. Generally, they help repair and restore damaged cells to health.

Baby red potatoes insure heart. They support cell health and are used against swelling (inflammation). Baby red potatoes are also loaded with fibers (helping digestion and elimination) and healthy sugars for cell energy.
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The "Miracle" Berry

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Source: miraclefruitusa.com

Miracle Berries*

The "Miracle" berry (click the Miracle Fruit red banners on the right) might surprise you. It makes some sour foods taste sweet. 

For black people, this miracle isn't so mysterious. It is a health-supporting fruit from West Africa. Interest in the berry has grown over the past decade.

You put the little red berry on your tongue and eat the flesh for about thirty seconds. Anything you eat immediately after that tastes sweet. 

This makes it an excellent healthy sweetener.

It is known to help people undergoing chemotherapy or countering diabetes and other sugar-related diseases to healthily sweeten and enjoy food.

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A Bit of Relief from Pressure

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You may be able to relieve some pressure from your head when you gently massage (see photos) your forehead from center to temples. 

Calmly breath deeply as you repeat till you feel a soothing effect.

You may also gently press and massage the arc below the eye brow, while calmly breathing in and out.

Another way is to gently press your temples. Remember to breath calmly and deeply till you feel relaxed.

PLEASE EXPLORE OTHER SOURCES TO ENRICH UNDERSTANDINGS OF SELF-HEALING

Dairy-Free Cornbread w/ Brussels Sprout Medley Roasted Tomato Garlic Sauce

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Nutritious & Organ-Pleasing

Ingredients

Dairy-Free Cornbread

• 1 cup Cornmeal 
• 1 cup Corn
• 1 cup  Unbleached all-purpose flour
• 1 tbs Baking powder
• 3/4 tsp Sea salt
• 1/4 cup Agave
• 1 cup Almond milk
• 1/4 cup melted Coconut oil
• 2 tbs ground Flax seed mixed with 6 tbs water (as egg substitute)

Brussels Sprouts with  Roasted Tomato Garlic Sauce

• 2 cups Brussels sprouts (cut in half)
• 2 medium Tomatoes (sliced)
• 1 cup baby Carrots (cut in half)
• 2 cloves of Garlic
• 1 Red pepper (sliced)
• 1 large Onion (sliced)
• 1 tbs Olive oil
• Sea salt (optional)

Directions

Brussels Sprout Roasted Tomato Garlic Sauce

Put sliced tomatoes on baking sheet pan in oven for 10 minutes. Add tomatoes and garlic to a blender and puree until smooth. Set aside. Heat olive oil in pan and add chopped onions, red pepper and carrots. Cook for 10 minutes.

Dairy-Free Cornbread

Preheat oven to 425 degrees. Lightly coat an 8-inch-square baking sheet with olive oil

Combine flour, cornmeal,baking powder and sea salt. Add flax eggs, agave, almond milk, corn and coconut oil (add slowly as you stir ingredients). Mix just until smooth. Pour into baking sheet and bake for 20 minutes or until a knife inserted in the middle come out clean.

Some Nutritional Benefits

The almond milk in the cornbread insures bone, muscle, skin, eye, blood and heart health.

Brussels sprouts help the body produce energy from the food we eat. They nourish the heart and digestive system. They are also used as a detox, and in repairing damaged cells (to prevent swelling or cancer). The fibers help relieve constipation.

Tomatoes support the immune system and can help restore/maintain kidney health. 

Carrots are a good detox. They help cleanse the liver and colon. 

Tomatoes and carrots boost eye, teeth, bone, skin, blood, heart and cell health. 

 

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Taste of Thinking

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What we're eating, drinking and thinking shape our health. The more we get used to eating certain foods, the more our taste buds recognize the patterns, the more they enjoy those foods. 

See how it we can choose to let go of acquired tastes for unhealthy "tasty" food, even if the taste buds and money make it difficult. What we became is not necessarily who we are. 

We enjoy good or bad foods based on taste, but this taste is programmed by what we are used to and the good feelings of pleasant memories that come with it - you know, that rainy night, that family reunion, that restaurant in another city, that movie, that song, that sunrise! 

Word is now out, that "experts" are paid to give bad food a blissful taste and create pleasant memory aromas to go with it. People know there are major food manufacturers mixing poisonous dyes to give food color, and unhealthy fats, sugars and salt to create and feed the feel-good taste so we keep coming back.

Then they flash "organic" and "natural" on their labels because they know people naturally want to eat healthy... conditioning us to like not-so-good food. We start to see how "That's what I like," "That's what I don't like," is conditioning. 

The body and taste buds together gradually get conditioned for real food, nutrition as we repeat good eating habits.

The body asks, "Where's my nutrition?" each time we eat or drink anything. Our organs sing happily when what we're thinking and doing is in tune with our bodies; not just pleasing taste buds.