Amazing Essential Oil Mosquito Repellent

"Aging is an extraordinary process where you become

the person you always 

should have been."

David Bowie

You Can Reverse or Prevent Heart Disease

Watch this presentation by Dr Caldwell Esselstyn on plant based diets. He is the author of Prevent and Reverse Heart Disease. Highly recommended.

VEGAN CREAMY MAC

CREAMY MAC

You are going to love this Vegan Creamy Mac. It was inspired from a recipe in the What The Health Cookbook. Try this even if you are a mac and cheese lover, it will amaze you.





INGREDIENTS (Organic and local always):
* 10 ounces (2 1/2 cups) of your preferred macaroni pasta
* 1 cup of diced yellow or white potatoes (you can leave skin on if it is thin)
* 1/4 cup diced carrots
* 1/3 cup chopped onions
* 3/4 cup water (liquid from boiled veggies)
* 1/3 cup of raw cashews
* 2 Tbsp nutritional yeast


DIRECTIONS:

• Prepare two medium pots: one to boil water for pasta, the other to boil water for the potatoes and carrots. Once first pot is boiling, add pasta and cook following package instructions.
• in the other pot, add the chopped potato, carrot, and onion mixture and cook about 10 min or until vegetables are tender and soft enough to blend. Cooking time will vary slightly based on how small you have chopped your veggies. 
• When the pasta is done cooking, drain and return to the pot.
• when the veggies are soft enough to blend, use a strainer or slotted spoon to remove then from the cooking water, and place them in your blender. Add 3/4 cup of the veggies cooking water to your blender along with the veggies and the remainder of the ingredients.  Blend until smooth. 
• poor sauce over your cooked macaroni noodles in a dish of your choice, add salt to taste and serve immediately. 

3-4 SERVINGS

*Note, if you are not using a high speed blender for this recipe, it is recommended to soak your cashews for at least 30m minutes before attempting recipe. 

Cookie & Kate's Easy Homemade Healthy Salsa Recipe

Cookie & Kate's Easy Homemade Healthy Salsa Recipe

Katie Taylor from popular blog Cookie & Kate is one of the most personable people on the internet, and her new cookbook, Love Real Food, is just as accessible and bright as her blog, filled with plant-based recipes that are low enough on the complicated-scale to actually be made. This salsa is no exception. An ingenious, super-quick recipe, this is the perfect thing to make when you're having last-minute guests over, or you want something bright and fresh to spice up a barbecue. "Whip up this salsa before your next party, and everyone will ask you for the recipe before they leave!" says Katie. "Tortilla chips aside, I love to offer this salsa with a variety of veggie-packed tacos, quesadillas, and nachos. It's also fantastic with scrambled or fried eggs in the morning."

Makes 2 cups

Ingredients

• 1 can (15 ounces) diced fire-roasted tomatoes
• 1 clove garlic, roughly chopped
• ½ cup roughly chopped white onion (about ½ small onion)
• ¼ cup lightly packed fresh cilantro leaves
• ½ medium jalapeño, seeded, deribbed, and roughly chopped
• 1 tablespoon lime juice, or more if needed
• ½ teaspoon fine sea salt

Method

1. Drain off about half of the tomato juice from the can (about 1⁄3 cup) and discard it.
 
2. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
3. Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Give your locks a natural boost with this DIY hair mask

Made with just four simple yet effective ingredients, moisturize and condition your hair with this all-natural hair mask.

Chef Michael Smith’s Golden, French Lentil Stew

By Chef Michael Smith on April 5, 2017

This golden-hued stew is remarkably rich and creamy, thanks to the addition of a dairy-free cream base that can be either nut or seed based. Turmeric gives this stew its joyful, rich color, not to mention anti- inflammatory  benefits; curcumin, one of the compounds  in turmeric, has been shown to help reduce swelling and inflammation.  

When I was developing this recipe, I tested the stew with both cashew and sunflower seed cream, and both versions work beautifully. It’s a friendly recipe for those with tree nut allergies (provided you can still eat sunflower seeds). The stew is spiced with dried thyme and cumin, and it packs a hefty portion  of greens (Swiss chard or kale—your choice!) and other hearty vegetables like carrot and celery. The French green lentils hold their shape well and add a lovely, chewy element, but feel free to use green or brown lentils if that’s all you can find. The stew will just be thicker, since green and brown lentils break down a bit more.

Salt and Vinegar Zucchini Chips

Salt and Vinegar 

Zucchini Chips

Salt and Vinegar Zucchini Chips are very low in calories and are low carb too!

The key to making a real good chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible. Toss with my other ingredients and you won’t believe how good these are!

Note: You can make this recipe in the oven if you don’t have a dehydrator. See instructions below.

Prep time: 15 mins
Cook time: 12 hours
Total time: 12 hours 15 mins