“If you tell the truth you don’t have to remember anything” – Mark Twain
On this occasion, Jen Psaki accidently told the truth and said the quiet part out loud.
Why would she say PLANDEMIC instead of Pandemic? Perhaps because, as Mark Twain implied, it’s harder to remember a lie.
If you want to know more about what she knows and isn’t telling you, watch the documentary InDoctorNation. It’s the second film of a two part series. You can find this highly censored information here:
Empowered living is about facing truth and realities that may be difficult to swallow. In doing so, we claim our self respect, sovereignty and retake our power. The ultimate immunization from what ails our world.
World Vegetarian day is October 1st, and so is my birthday. Coincidence? Probably not.
Is it possible we are born to be vegetarian? I’m convinced I was born this way because even as a small child, if I just started thinking about the animal who I was eating, I’d have to push my plate away. I could not enjoy meat while thinking about what the animal might have suffered.
The group think is that humans are designed to eat meat. After all, isn’t it said that we evolved more rapidly during the meat-eating paleo days? Aren’t we hunters before gatherers?
Looking at our digestive system might give us a different view. While the data points below vary according to the source, it appears that the digestive systems of herbivores and humans are more closely linked.
Saliva – Carnivores and omnivores do not have enzymes in their saliva to digest carbohydrates, whereas herbivores and humans do.
Acidity – The stomach acidity of carnivores and omnivores is higher than herbivores and humans.
Intestines – The combined small and large intestines of carnivores and omnivores is 3 to 6 times the length of the body, where herbivores and humans have intestines that are 5-10 times the length of the body.
Colon – The colons of carnivores and omnivores are short and smooth; the colons of herbivores and humans is long and sometimes sacculated (a medical term meaning a structure formed by a group of sacs).
Kidney – Carnivores and omnivores have highly concentrated urine where herbivores and humans have moderately concentrated urine.
Teeth – Carnivores and omnivores have many sharp teeth for ripping into flesh, while herbivores and humans have more flat teeth better suited to grind plants.
Living in harmony with our design by eating more of the foods that our bodies were born to digest is a more biological approach to good health and a robust immune system. So, even if you aren’t ready to eat vegetarian all the time, I invite you to celebrate World Vegetarian Day and my birthday on October 1st with these recipes, or by serving up your favorite veggie meal.
Makes 4-6 Servings
This is my version of a popular online vegan meatloaf recipe. I’ve simplified it a bit. You can play with this recipe by adding veggies you have on hand, or by increasing the oats to give it a firmer texture. One of my clients served this “meatloaf” to a family member who refused to believe it was vegan!
1 large minced onion
1 teaspoon minced garlic
8-10 ounces minced mushrooms
1 large minced carrot
3 cups cooked green lentils
1 cup old-fashioned oats
1/2 cup nutritional yeast
2 teaspoons low-sodium tamari
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1 teaspoon ground sage
1 teaspoon paprika
Salt to taste – optional
1/4 to 1/2 cup organic barbecue sauce or ketchup
Garnish with fresh herbs if desired
Preheat the oven to 350°F.
In a sauté pan or wok, cook the onions for a few minutes on medium-high heat until they begin to soften. The moisture of the veggies should prevent sticking. Add water, one tablespoon at a time, if needed. Add the garlic, mushrooms, and carrots, and continue cooking for 5 to 8 minutes, or until the mushrooms are soft.
In a medium bowl, mix the cooked lentils, oats, nutritional yeast, tamari, paprika, black pepper, rosemary, onion powder, dry mustard, and sage. Drain the veggies if the mixture is too wet before adding them to the bowl of lentils and spices, and stir until it becomes somewhat sticky. A sticky consistency means it is ready for the loaf pan.
Coat the bottom of a loaf pan with 1/4 cup (or less) of ketchup or barbecue sauce, then add the vegetable and bean mixture. Try to level the surface before spreading another thick layer of ketchup or barbecue sauce on top.
Bake for 1 hour. Allow this dish to cool a bit. It cuts MUCH better when it has had time to cool and set.
As summer is sunsetting, my husband and I are looking forward to squeezing in a bit more Lake Michigan beach time with loved ones.
Moving away from family and friends in 2021 means that gatherings are less spontaneous and occur mostly on weekend visits. The memories we make feed the soul and usually involve comfort food. If we don’t plan, we’ll end up eating too much processed food during these gatherings, which leaves the immune system more vulnerable.
Processed foods are loaded with junk oils and chemical toxins. The buildup of chemical toxins in our tissues and blood stream can stagnate the immune system. Given the cold and flu season are around the corner, it’s vital to feed the immune system with healthy plant foods.
Deep down, most of us know that food impacts our health from head to soul. Think about chicken soup. Mothers throughout the ages have turned to chicken soup to help everything from the sniffles to a broken heart, with good reason: It’s the ultimate healthy comfort food, and it’s easy to make at home.
While no research has proven that chicken soup cures a cold or flu, according to the National Institutes of Health, research suggests that ingredients in chicken soup, such as the mirepoix of onions, celery, and carrots, can reduce the inflammation associated with the common cold.
I now prepare chicken soup chicken-less; it’s more nutritious due to the absence of inflammatory saturated fat. And in my soul I feel nourished knowing that healthy eating can happen without harming a feather on another’s head.
This super simple recipe is quick and loaded with nutrition. The star ingredient is soy curls. Non-GMO soy curls are a great meat alternative made by boiling and dehydrating soybeans. The process is totally natural, which makes them a whole food and not a processed synthetic meat product. I am fortunate to live near a vegetarian grocery store that sells them in bulk. If you can’t find soy curls in your area, you can easily order them online.
Soy curls typically need to be rehydrated in warm water for 10 minutes before use, but when using them in soups, you can skip that step and throw them into the pot straight from the package. The texture is almost indistinguishable from chicken and takes on the flavor of the dish, just as chicken does.
8 cups water or vegetable broth
4 teaspoons minced garlic or 4 chopped cloves
3 tablespoons white miso
1-2 teaspoons sea salt or salt to taste
1 teaspoon turmeric
1 teaspoon pepper
3 stalks celery, diced
2 large carrots, chopped
2 medium onions, diced
¾ cup quinoa
6 ounces dry soy curls (once hydrated, equates to about 1 pound of chicken) broken into bite size pieces
In a large pot or pressure cooker, bring water or broth to a low boil. As water is heating, dice and chop the vegetables. Add miso and spices to warm water and stir until miso is dissolved. Add vegetables, quinoa, and soy curls.
If cooking on stovetop, cover pot, reduce heat, and simmer for 15 minutes or until quinoa is soft.
If cooking in a pressure cooker, cover, and using manual settings, set timer for 8 minutes.
Superfood option: add fresh herbs, chopped spinach, or Swiss chard after soup is done.