• 17Jul

    Excerpt:  Diet change alleviates pain
    One study that supports the contention that diet plays a role in the evolution of arthritis was undertaken at Wayne State University Medical School. The results were dramatic. Investigators took six rheumatoid arthritis patients and fed them a totally fat-free diet for seven weeks. During that time all six patients experienced a complete remission from the pain. The symptoms recurred within 72 hours when either vegetable oil or animal fat was introduced to their diets. If they ate chicken, beef, cheese, coconut oil, or safflower oil, they experienced severe arthritic pain within 72 hours.
    —————————
    Full Article below (apologies if I already sent you this last night; I was beyond exhausted)
    http://nutritionstudies.org/arthritis-joint-pain/
    from the (Dr.) T. Colin Campbell Center for Nutrition Studies

    Arthritis and Joint Pain
    By Alan Goldhamer, D.C.<http://nutritionstudies.org/author/alan/> November 1st, 1997 Treatments and Supplements<http://nutritionstudies.org/papers/treatments-supplements/>0 Comments<http://nutritionstudies.org/arthritis-joint-pain/#respond>

    *   <image001.jpg>
    Learn how to live without this debilitating disease!
    People in non-western cultures who eat diets low in animal fat and protein have much lower incidences of all types of arthritis!
    While most arthritis sufferers are being told that they will need to “learn to live with it,” Drs. Goldhamer and Marano of the TrueNorth Health Center in Penngrove, California, are helping patients learn to live without it.
    Arthritis is a general term which means inflammation of one of the joints in the body. We have all experienced inflammation at one time or another. The most common cause of inflammation is injury. Suppose you lose your footing and fall. During the fall you injure your ankle by twisting it. As a result, your ankle becomes inflamed. The injured area becomes red and hot, it swells up, and you experience pain. Fortunately, the symptoms associated with acute inflammation are part of the healing process. The increased blood flow to the area brings with it extra white blood cells, results in swelling and pain, and limits mobility, which prevents further damage. This process allows your body to heal itself quickly.
    Because there are many different causes of inflammation, there are many different kinds of arthritis. The initial inflammation resulting from trauma or other injury, such as the one described above, is not the big problem. Continuous inflammation- the kind that goes on for years- is what leads to the very debilitating problems of arthritis, and it can result in permanently dysfunctional and deformed joints.
    Osteoarthritis
    The most common form of arthritis is called Osteoarthritis. This is what most people mean when they say, “My arthritis is bothering me.” The other name for Osteoarthritis is degenerative joint disease, which is a pretty good description of what happens-the joints degenerate.
    Osteoarthritis is seen most frequently in the joints that are most used and abused. It is considered a disease of “aging,” but certainly it is not caused by getting older. Whether you develop Osteoarthritis or not depends, to a large degree, on how you live your life. In fact, Osteoarthritis is not just for the aged. By age 30, 35% of people are beginning to show some signs of osteoarthritic changes in their knees, and by ages 70 to 79, at least 85% of people have diagnosable Osteoarthritis.
    Osteoarthritis can take place in any joint. As you would expect, carpenters tend to develop Osteoarthritis in their wrists, elbows, and shoulders. Tailors tend to develop it in their hands and fingers. People who are obese tend to have inflammation in their ankles, knees, and hips.
    Typically, Osteoarthritis affects a single joint or just a few joints. The early stages of the process are painless. But in time, the pain begins to develop into a deep ache. Many people with Osteoarthritis feel some stiffness after resting and upon waking in the morning. But this stiffness usually lessens after the person has had time to move around a little.
    Rheumatoid arthritis
    Rheumatoid arthritis belongs to a group of ailments that are called antigen/antibody diseases, or immune complex diseases. In rheumatoid arthritis, the immune system malfunctions and damages the joint tissues. Inflammation of the joints leads to cartilage destruction. Rheumatoid arthritis is found in between 1% and 4% of the population.
    All of your joints are covered by a layer of smooth cartilage which allows your joints to move easily; this lets your body move and distribute its weight evenly. The rheumatoid arthritis process causes the degeneration and destruction of this cartilage. Once this happens, the bone itself begins to erode and the joint becomes deformed.
    Rheumatoid arthritis is usually seen in the peripheral joints-especially the hands, elbows, knees, and even the feet sometimes-and because it is a systemic problem, the distribution is usually symmetrical. If you have it on your right side, you usually have it on the left side, too, in the same joints. You have probably seen someone who has swollen and misshapen joints that do not bend properly. These severe changes are often the result of rheumatoid arthritis.
    Rheumatoid arthritis affects approximately three times more women than men, and most often appears between the ages of 35 and 50. Rest, which is helpful in Osteoarthritis, does not seem to alleviate the pain of rheumatoid arthritis; the pain persists. In addition, morning stiffness is much more severe than in Osteoarthritis; it lasts a longer time. As a result, many people resort to taking some kind of medication to get past the stiffness and pain just so that they can button their clothes or tie their shoes.
    Osteoarthritis and rheumatoid arthritis are the most common types of arthritis. But there are other less common types, such as gout, lupus erythematosus, psoriatic arthritis, ankylosing spondylitis, etc. There appears to be a genetic predisposition to rheumatoid arthritis, and the less common types of arthritis tend to have strong genetic predispositions associated with them as well.
    Is there hope for relief?
    People who suffer from arthritis usually seek some form of treatment to solve their problem. Unfortunately, arthritis of all types has a very poor prognosis under medical treatment. There is no cure for any of the types of arthritis, and medical treatment consists mainly of attempting to relieve pain.
    Although medical treatment is not a viable solution, there is hope for those willing to develop a new awareness. New attitudes and behaviors toward arthritis can lead to the lessening, and sometimes the elimination, of pain.
    Practical tips
    Some of the steps you can take to alleviate the pain of Osteoarthritis are primarily mechanical and are relatively easy to implement.
    Osteoarthritis can be caused or aggravated by poor body mechanics, so correction of poor posture and training in proper body use-such as the Alexander technique or similar techniques that teach proper body use-may be beneficial in relieving pain and stopping the progression of Osteoarthritis.
    Do not overload or overtax your joints. Alternate your activities to use different parts of your body, and if possible take frequent rest periods during the day. You can apply heat packs or ice packs both before and after a session of use of an inflamed joint. This can be very helpful in reducing pain and stiffness. Ice and heat stimulate blood flow to the area, which brings in added oxygen and nutrients.
    Beneficial exercise
    Mild exercise that moves the joint, but does not aggravate it, can be very beneficial. Exercise prevents muscle atrophy around the affected joints. Muscles protect the joints, which is why it is so important to maintain the muscle strength around an arthritic joint. Exercise also helps circulate fluids in the joint capsule. There aren’t any direct blood vessels that go right to the joint surfaces, so oxygen and nutrients cannot get directly to the cartilage coating around the joints. Nutrients have to diffuse from the nearest blood vessels into the fluid that is in each joint. Exercise assures that there is plenty of motion of the fluid around the joints, so that the nutrients and the oxygen can get delivered. This allows the joints to repair themselves and prevents further degeneration.
    Exercise only to the point where pain is not made worse. Some people may need to change the type of exercise they do. Runners who start developing arthritic knees and hips may need to switch to swimming, which takes the weight off the joint but still allows full joint motion. Consultation with a chiropractor or exercise physiologist may be necessary to determine what type of exercise you can do to maintain muscle integrity and joint motion, while not making the degeneration worse.
    Foot problems can cause the mechanics of the entire lower body to become faulty, which can put pressure in the wrong places and cause degeneration of the lower extremity joints. Wearing the proper shoes and possibly using orthotics (devices that hold your foot in a particular position) may help normalize the mechanics of the foot, resulting in reduced knee and hip pain.
    Full range of motion
    Chiropractic care and physical therapy can be of benefit. Chiropractic adjustments can help arthritic joints by restoring a complete range of motion. The breakdown and degeneration of a joint sometimes leads to the joint becoming tight and restricted in its movements. When it does not move through its full range, a number of problems can occur. The joint will not get the circulation it needs, and the joints above and below it have to move more to compensate. This puts extra stress on these other joints and eventually can cause problems. By restoring the full range of motion and the joint “play,” chiropractic care may alleviate pain and restore normal joint function.
    Every day, virtually everyone inflames their joints through normal daily activities. Fortunately, if you get sufficient rest and sleep, your body can heal during the night. If you do not get sufficient sleep, the inflammation can increase faster than your body can heal; this may lead to chronic problems.
    Dietary factors
    People in other cultures work just as hard as Americans do, and a certain percentage of those populations probably have genetic predispositions similar to those of Americans. But people in those cultures tend not to develop arthritis at anywhere near the same rate as in the United States. Why? It appears that diet is a major factor.
    In cultures where people eat very small quantities of animal fat and animal protein, there is a much lower incidence of all kinds of arthritis. When these people relocate to a city or country where people eat the same type of diet that we do in the United States, their incidence of arthritis increases dramatically. That is a clear indication that the westernized diet is involved in the development of arthritis. The two biggest dietary culprits seem to be animal fat and animal protein.
    At the TrueNorth Health Center, we see many people experience a decrease in their Osteoarthritis after changing their diets. The dietary changes do not reverse the joint deformities, which remain unchanged. But the pain still diminishes, because the improved diet helps reduce the inflammation in the joints.
    Eating animal products
    Rheumatoid arthritis is rare in societies where animal products are seldom eaten, such as in Africa, Japan, and China. And when rheumatoid arthritis does develop, it is usually much milder and is associated with much less disability than in the United States. There are several theories as to why diet influences these antibody/antigen complex diseases, and the culprits are again protein and fat.
    Any foreign protein that comes into the body is called an antigen. Our immune system manufactures antibodies to fight these invading substances, and antibody/antigen complexes are formed.
    The invaders can be viruses, bacteria, or food protein. (Most people do not think about food protein when they think of invading protein or other foreign proteins.) The antibodies fight antigens by attaching to them and clumping them together to form complexes (many antibodies and antigens clumped together). These complexes are usually eliminated from the body by the immune system. But in some people this does not happen. Instead, the complexes become lodged in various tissues around the body where they cause inflammation (much like a splinter causes when it lodges). When these complexes lodge in the joints, you get pain, swelling, and redness.
    Diet can play an additional role in antigen/antibody problems if a person’s intestines allow large food proteins to enter the body. When we eat, our digestive system breaks the food down into smaller and smaller particles. In most people the particles have to be very, very small-down to their basic components-before they can get from the digestive tract into the body proper. But in some people, proteins are able to get through at an earlier stage, when they are still quite large and complex. This process is called “gut leakage.”
    When these larger proteins get into the body, they are perceived as antigens. The body starts attacking them and trying to eliminate them. Eating a high-protein diet, especially one containing animal products, may make people who have a genetic tendency to allow larger particles into their bodies more susceptible to arthritis.
    Diet change alleviates pain
    One study that supports the contention that diet plays a role in the evolution of arthritis was undertaken at Wayne State University Medical School. The results were dramatic. Investigators took six rheumatoid arthritis patients and fed them a totally fat-free diet for seven weeks. During that time all six patients experienced a complete remission from the pain. The symptoms recurred within 72 hours when either vegetable oil or animal fat was introduced to their diets. If they ate chicken, beef, cheese, coconut oil, or safflower oil, they experienced severe arthritic pain within 72 hours.
    Fasting in recovery
    People’s reactions to the various antigens can be very different. Dairy products, eggs, beef, wheat, and corn are the most common culprits, but there are many others, some of them quite obscure.
    If a person suffering from rheumatoid arthritis wants to find out what foods he or she is sensitive to, the best way to go about it is to undertake a period of fasting (ingesting only pure water), followed by a period of rotational feeding. Many arthritis patients have fasted at the TrueNorth Health Center. During the fasting period, it is common for joint pain and swelling to totally disappear.
    This pain-free period provides welcome relief, but proper refeeding after the fast is crucial. In fact, there is no point in undertaking a fast if your intention is to go back to your previous way of eating because this behavior is part of the problem (possibly the major part).
    Life after the fasting
    During the refeeding period we can find out which foods are contributing to the joint pain. We introduce various foods slowly, one at a time, starting with those that are least likely to cause problems. Ideally, every patient would eat the diet we recommend at the Center-a plant-based diet of fresh fruits, vegetables, and the variable addition of nuts, grains, and legumes. This diet is low in fat, low in protein, high in fiber, and contains no animal products. But some people’s systems are intolerant even to some of these plant-based foods.
    Arthritis patients need to learn which foods they can eat without inducing symptoms, and how much they can eat of those acceptable foods. Some people find that they cannot tolerate very much fruit; others find that they can tolerate some vegetables but not others. Simply eliminating the worst offenders-meats, dairy products, eggs, and wheat-may not be adequate to relieve the pain in a particular individual.
    Re-feeding is a learning process. Each person is different, and each person must learn how he or she needs to eat (and live) in order to remain free from arthritis pain. As a result of their new awareness, many people come to consider their arthritis a kind of “blessing” because a reoccurrence of their arthritic pain reminds them of their need to adhere closely to a health-promoting lifestyle.
    Experience of success
    At the TrueNorth Health Center, we have found that the most effective approach to arthritis involves an appropriate period of supervised fasting, followed by a health-promoting diet, appropriate exercise, adequate rest and sleep, good body mechanics and posture, and, when appropriate, chiropractic manipulation and physical therapy. Arthritis is something our patients are learning to live without.

    ______________________________

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  • 17Jul

    Raw Key Lime Pie

    From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.

    http://www.rickiheller.com/2014/07/raw-key-lime-pie-from-the-choosing-raw-cookbook/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29

    Makes One 9-Inch Pie

    Crust Ingredients

    2 cups cashews
    1⁄2 cup shredded, unsweetened coconut
    1 cup pitted dates [I used prunes]
    1⁄8 teaspoon sea salt

    Filling Ingredients

    1 large Hass avocado, pitted and peeled
    1 1⁄2 cups raw cashews, soaked in water for at least 2 hours and drained
    1⁄2 cup melted coconut oil
    1⁄4 cup freshly squeezed lime juice
    1⁄2 cup pure maple syrup or agave nectar [I used agave]
    1 teaspoon vanilla extract
    Pinch sea salt
    1 tablespoon lime zest (optional)

    1. To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

    2. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

    3. Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

    4. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

    Alternatively, you can make four tartlets in place of one pie.

    Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.

  • 16Jul

    https://www.facebook.com/132498760126310/photos/a.135330436509809.11648.132498760126310/751870051522508/?type=1&theater

    Permalink Filed under: Articles Tags: , No Comments
  • 14Jul

    http://www.ohttp://www.onegreenplanet.org/vegan-food/fruits-and-veggies-you-can-cook-from-root-to-stalk/?utm_source=Green+Monster+Mailing+List&utm_campaign=192237275f-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-192237275f-106006397 negreenplanet.org/vegan-food/fruits-and-veggies-you-can-cook-from-root-to-stalk/?utm_source=Green+Monster+Mailing+List&utm_campaign=192237275f-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-192237275f-106006397

  • 12Jul
    Try this oh-so-delicious raw vegan truffle and you will be in for a treat! It’s a indulgence, but who says you can’t have more than one a day.

    Raw Strawberry Creme Chocolate Truffles

    This Recipe is :

    Dairy FreeRaw VeganVegan

    http://www.onegreenplanet.org/vegan-recipe/raw-strawberry-creme-chocolate-truffles/

    Ingredients

    For the chocolate

    • 1 cup organic coconut oil (melted/liquid)
    • 1/2 cup organic raw cacao powder
    • 1/4 cup organic maple syrup (or organic raw agave nectar/raw liquid sweetener)

    For the creme filling

    • 1/2 cup organic cashew butter
    • 1 1/2 cup strawberries (fresh or thawed)
    • 1/2 cup organic coconut oil
    • 1/4 teaspoon pink himalayan salt
    • 1 – 2 tablespoon organic maple syrup (or organic raw agave nectar)
    • 1/2 lemon (juiced)
    • 1/2 teaspoon organic vanilla extract

    Preparation

    1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy.
    2. Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined.
    3. Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.
    4. Add a tablespoon of the creme filling on top of the bottom chocolate layer .
    5. Add another tablespoon of chocolate topping on top of the creme filling.
    6. Put in the freezer for approximately 20 – 30 minutes or until hardened.
    7. Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating.
    8. Keep in freezer until you are ready to eat because they will soften at room temperature.
  • 12Jul

    And…they have options too!

    You can eat them plain, roll them in shredded organic coconut, roll them in almond flour, powdered sugar (not raw), or even put them in the dehydrator and they will be slightly hard on the outside and soft on the inside and be more like a lemon cookie.

    I’ve made them both ways and can’t decide which way I like best. Probably without using the dehydrator but only because I don’t have to wait to eat them.

    You basically just put everything in the food processor, roll them into a ball shape, and they are ready to eat in a matter of minutes.

    These little guys are flourless, grain-free, and gluten-free too!

    The basic ingredients in a traditional lemon bar dessert can include up to: 2 sticks of butter, 2 cups of flour, 1/2 cup of powdered sugar, 4 eggs, and 2 cups of processed sugar.

    That’s 2 sticks of butter and 2 1/2 cups of sugar! And they are not even vegan or gluten-free.

    Raw Vegan Lemon Meltaway Balls

    Ingredients

    • 1 1/2 cup almond flour
    • 1/3 cup organic raw coconut flour
    • 1/2 teaspoon pink himalayan salt
    • 1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
    • 3 organic lemons (fresh squeezed juice)
    • 2 teaspoons organic vanilla extract
    • 1/4 cup organic coconut oil (melted/liquid)

    Preparation

    1. Put all ingredients into a food processor and process until well combined.
    2. Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
    3. Leave them plain or roll in shredded coconut flakes, almond flour, or powdered sugar (not raw).
    4. Put them in the refrigerator to firm for about 10 – 15 minutes.
    5. Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.
    6. Enjoy!

    Notes

    Recipe inspired by and lightly adapted from: http://www.addictedtoveggies.com/2011/10/coconut-lemon-meltaways.html

    And…they have options too!

    You can eat them plain, roll them in shredded organic coconut, roll them in almond flour, powdered sugar (not raw), or even put them in the dehydrator and they will be slightly hard on the outside and soft on the inside and be more like a lemon cookie.

    I’ve made them both ways and can’t decide which way I like best. Probably without using the dehydrator but only because I don’t have to wait to eat them.

    You basically just put everything in the food processor, roll them into a ball shape, and they are ready to eat in a matter of minutes.

    These little guys are flourless, grain-free, and gluten-free too!

    The basic ingredients in a traditional lemon bar dessert can include up to: 2 sticks of butter, 2 cups of flour, 1/2 cup of powdered sugar, 4 eggs, and 2 cups of processed sugar.

    That’s 2 sticks of butter and 2 1/2 cups of sugar! And they are not even vegan or gluten-free.

    Raw Vegan Lemon Meltaway Balls

    Ingredients

    • 1 1/2 cup almond flour
    • 1/3 cup organic raw coconut flour
    • 1/2 teaspoon pink himalayan salt
    • 1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
    • 3 organic lemons (fresh squeezed juice)
    • 2 teaspoons organic vanilla extract
    • 1/4 cup organic coconut oil (melted/liquid)

    Preparation

    1. Put all ingredients into a food processor and process until well combined.
    2. Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
    3. Leave them plain or roll in shredded coconut flakes, almond flour, or powdered sugar (not raw).
    4. Put them in the refrigerator to firm for about 10 – 15 minutes.
    5. Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.
    6. Enjoy!

    Notes

    Recipe inspired by and lightly adapted from: http://www.addictedtoveggies.com/2011/10/coconut-lemon-meltaways.html
  • 12Jul
    This basic dark chocolate recipe is easy. Here, almost nothing can go wrong and if you are making raw chocolate for the first time, make it your starter. The only trick is to melt the cacao butter entirely, until it’s all liquid, and mix it really well with the sweetener, nothing else.

    How to Make Homemade Raw Dark Chocolate

    http://www.onegreenplanet.org/vegan-food/how-to-make-homemade-dark-chocolate/

    This Recipe is :

    Dairy FreeRaw VeganVegan

    Ingredients

    • 1/2 cup melted cacao butter
    • 2 teaspoons cacao powder
    • 2 tablespoons maple syrup
    • 1/3 vanilla bean

    Preparation

    1.  Melt the cacao butter by placing it in a cup and adding the cup to a hot water container. It will take between 10-20 minutes to melt the cacao butter entirely. Work by keeping the mixture in the hot water, it will give you more time before the butter starts to thicken again.
    2. Add the sweetener. Here you can add virtually any sweetener you want!
    3. Mix the butter with the sweetener very well, they should incorporate entirely.
    4. Add the cacao powder and mix well again.
    5. Pour in molds and chill for 1-2 hours. The basic dark chocolate don’t need to stay in the fridge! You can keep it at room temperature and it won’t melt. It needs to be chilled only in the beginning for no more then 1-2 hours.

    Notes

    The basic dark chocolate recipe can be modified by adding something to it. My personal favorite is to add something sweet & moist like coconut creme, agave, mint leaves or just any nuts butter you like. The trick here is to make the recipe in 2 steps and use molds.

    Modified Dark Chocolate

    1. Make the basic dark chocolate mix mentioned above.
    2. Pour a little bit of it in your mold to create a bottom layer.
    3. Chill it for 10-15 minutes.
    4. Add the filling. For example coconut creme mixed with mint leaves and agave.
    5. Pour the rest of the dark chocolate on top and chill for 1-2 hours. Again, this kind of treat don’t have to stay in the fridge, just chill it there and then keep at room temperature.

  • 11Jul

    Raw Vegan Tiramisu with Vanilla Cream & Coffee Ladyfingers

    This Recipe is :

    Dairy FreeRaw VeganVegan

    http://www.onegreenplanet.org/vegan-recipe/raw-vegan-tiramisu-with-coffee-ladyfingers/

    Ingredients

    Crust

    • 1 cup oats or walnuts
    • 1 cup raisins
    • 2 tablespoons cold-pressed coffee

    Ladyfingers

    • 1 cup oats
    • 1 cup dates
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 2 tablespoons cold-pressed coffee

    Vanilla cream

    • 2 cups pine nuts or macadamia nuts
    • 2 cups water, as needed
    • 1/4 cup liquid coconut oil
    • 3 tablespoons coconut nectar
    • 1 tablespoon vanilla extract
    • 3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)

    Preparation

    1. To make the crust: process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.
    2. To make the ladyfingers: process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.
    3. To make the vanilla cream: blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.
    4. When ready to serve: gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.
  • 11Jul

    http://www.onegreenplanet.org/vegan-recipe/raw-light-and-fresh-recipes-to-cool-off-in-the-summer/?utm_source=Green+Monster+Mailing+List&utm_campaign=aea1d1bc00-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-aea1d1bc00-106006397

    Like this:

    If you love peanut butter cups, wait to try these chocolate mousse cups. Their sweet and soft filling complements the dark and decadent chocolate perfectly. They are dairy, gluten and soy-free, as well as raw vegan.

    Raw Vegan, Gluten-Free, and Soy-Free Chocolate Mousse Cups

    Ingredients
    For the filling
    • 1/2 cup coconut butter
    • 1/2 cup coconut oil
    • 1/2 cup cocao powder
    • 1/4 cup agave syrup
    • 1/4 cup coconut milk
    • 1/4 cup cashew butter
    • 1 teaspoon vanilla extract
    • pinch of salt
    For the chocolate
    • 5 tablespoons coconut oil
    • 5 tablespoons cacao powder
    • 4 tablespoons agave syrup

    Preparation

    1. Melt the coconut oil needed for the chocolate and the and filling.
    2. In a blender, place all the filling ingredients except the coconut oil. Once the ingredients are well combined, add the coconut oil and blend low speed until well incorporated.  Preserve the mixture in the freezer for about 10 min.
    3. In a bowl, mix 5 tablespoons of melted coconut oil with 5 tablespoons of cacao powder and 4 tablespoons of agave.
    4. Pour a little bit of chocolate in the bottom of each cupcake mold and preserve them in the freezer for about 5 min.
    5. When the chocolate has solidified, put a tablespoon of the filling in the center of each mold (don’t let it touch the sides or the chocolate will not cover them completely). Then pour the rest of the chocolate into each mold making sure it covers all of the filling and touches the sides. Chill for a couple hours until they’re hard and you can take them out of the molds.
  • 29Jun

    http://www.forksoverknives.com/my-1-50-a-day-challenge-eating-a-plant-based-diet-on-an-austere-budget/

    WHAT I BOUGHT

    I started the challenge by spending the majority of my five-day $7.50 budget on the following ingredients at my local 99-cent store:

      • 10 lb. bag of potatoes = 99¢
      • 2 lb. bag of carrots = 99¢
      • 1 lb. bag of brown rice = 99¢
      • 1 lb. bag of brown lentils = 99¢
      • 2/3 lb. of brown rice pasta = 99¢
      • 2 cans of tomato sauce = 99¢

    I also bought ½ lb. of organic oatmeal (from the bulk section of Whole Foods) for 42¢. And finally, I set aside 30¢ for some spices from my pantry.

    TOTAL SO FAR: $6.72

    WHAT I GOT

    Here’s how my loot shook out:

      • One cup of lentils makes a lot of soup – actually four big bowls! Since there are 2½ cups of lentils in a 1-pound pack, I was able to make ten bowls!
      • One cup of brown rice will make about 1½ cups of cooked rice – good enough for 3 to 4 meals. There are 2½ cups of rice in a 1-pound pack.
      • The ½ lb. of oatmeal would give me 1½ lbs cooked oatmeal.
      • The bag of potatoes contained about 18 small to medium potatoes, enough to be a substantial portion of each day’s intake.
      • The 2/3 lb. of pasta made about five cups, enough for four large meals.

    WHAT I ATE

    Here was my daily menu:

      • Day 1: Masala mashed potatoes, lentil stew with spices, carrots and brown rice. I divided it into three meals, which was plenty for the day. I even had leftovers!
      • Day 2: Oatmeal with carrots, boiled potatoes seasoned with salt and pepper, leftover lentil stew and fresh carrots. Again, I had plenty to eat.
      • Day 3: Potato stew with tomato sauce, leftover brown rice and lentil stew, and fresh carrots.
      • Day 4: Baked potatoes, brown rice with carrots, curry-flavored oatmeal with carrots, sprouted lentil dal. I really enjoyed my food this day ⎯ sprouting the lentils made them taste fresh and light, and baked potatoes are so good! I bought a lime this day for 33¢ (pricey for one lime!), because I was missing sour flavors.
      • Day 5: Pasta with tomato sauce, lentils, and carrots, plus baked potatoes. And I spent the remaining 45¢ on ½ lb. of fresh organic spinach! There was enough pasta left over for lunch the next day. I also ended up with about two pounds of unused potatoes.

    GRAND TOTAL: $7.50