Plant Paradox recipes

Medical Medium  once a person contracts the thyroid virus it's goal is to advance from the bloodstream to the lymph nodes to the organs such as the liver to the thyroid to ultimately the nervous system.   Trigger list Mold Mercury based dental fillings, or work on teeth Mercury in other forms Zinc deficiency B12 deficiency pesticides, herbicides and DDT Insecticides in the home Death in the family Broken heart/betrayal taking care of a sick loved one prescription medications and high dosages hormonal changes recreational drug abuse financial strain physical injuries professional carpet cleaning fresh paint summer swimming runoff to lakes and streams insomnia insect bites/stings epstein barr virus types 10 different strains EBV favorites are: toxic heavy metals, excess adrenaline and eggs a disfuctioning liver is the true cause of a thyroid hormone conversion problem. hashimotos:  when EBV targets the thyroid gland, the im

Crust: 1 c. whole raw pecans 3/4 c. grated unsweetened coconut 4 t. coconut oil melted 8 soft medjool dates 1/2 t. vanilla extract pinch of sea salt filling: 1 c. unsweetened coconut milk 1 c. coconut butter, softened in a double broiler 2 1/2 T. coconut palm sugar 1 c. frozen raspberries For the topping: 1 pint fresh raspberries ground cinnamon for dusting first make the crust.  in a food processor combine all the ingredients and blend until forming a ball.  divide the mix into 4 portions and press into four tart pans.  place pan in the fridge to set. place all ingredients for filling in a blender and blend on high until smooth.  then pour the filling into the tart shells.  top each with some fresh berries and sprinkle with cinnamon.  place them back into the fridge to set further.

5 med red apples, thinly sliced ground cinnamon to taste 1 c. almond flour 3 T. coconut oil 1/2 c. crushed walnuts pinch of ground nutmeg layer the apples in a baking dish and generously sprinkle them with the cinnamon in a small bowl, combine the almond flour, coconut oil, walnuts and nutmeg.  then sprinkle the mixture over the apples. bake for 20 min.  serve warm.

serves 4 10 dates soaked in warm water until soft then strained and liquid reserved 1 T. ginger juice juice of 1 lemon pinch of sea salt 1/4 c. lucuma powder 1 to 2 T. coconut nectar or maple syrup 4 pears cut into quarters and cored 1/4 c. shredded unsweetened coconut freshly grated nutmeg to taste 350 in a blender puree strained dates with the ginger juice, lemon juice, salt and lucuma.  add the coconut nectar then blend again until smooth.  use reserved date liquid to reach a desired consistency if needed. set the pears in an oiled baking dish.  drizzle with the sauce then bake until they are tender about 20 to 30 min.  remove from oven and let cool slightly spoon 1/4 c. of sauce onto serving dish.  set the pears in the sauce and sprinkle them with coconut and grate a bit of nutmeg over each plate.

Ginger Juice makes 1 pint 1 c. freshly sliced ginger 2 c. water. place ginger and water in a blender and blend on high for 30 sec.  then pour into a fine mesh strainer and refrigerate for up to 2 weeks. Spring Dandelion Detox Elixir 1 T milk thistle seed 2 T. dried dandelion leaf 1 T. dried nettle leaf 1/3 c. shredded unsweetened coconut 1 T. coconut oil 1 to 2 T. coconut nectar 1/2 t. vanilla extract soak milk thistle seeds in 1 c. of water overnight then strain and rinse well. place dandelion and nettle leaf in a jar and cover with 1 1/2 c. boiling water.  Secure the jar's lid and let the herbs infuse for 10 min. strain the herb infusion and pour into a blender along with the soaked milk thistle and shredded coconut.  blend the mixture on high setting for 45 seconds then pour it through a fine mesh strainer. return the strained milk to the blender and blend it with the coconut oil and a touch of coconut nectar or honey and the vanilla. Raspberry Lemon-aide

12 oz. canned wild salmon 1/4 c. minced green red onion 2 celery stalks, thinly sliced 1/4 c. chopped fresh dill 2 t. lemon juice sea salt to taste Vegan mayo or make your own 1/2 c. raw cashews 1/2 c. raw pine nuts 1/2 c. unsweetened coconut milk 1 t. sea salt drain salmon and place in a large bowl. mash it up then stir in onion, celery and dill.  in a blender puree all mayo ingredients.  add as much of the mayo as needed to coat the salmon, then season with a few splashes of lemon juice and salt to taste.  place on a leafy green or on top of salad.

1 c. chickpea flour 1/4 c. brown rice flour 1/4 c. fresh chopped cilantro 1 jalapeno roughly chopped (optional) 1 t. ground turmeric 1 t. cumin seeds 2 t. roughly ground coriander 1/2 to 1 3/4 c. water 1 c. coconut oil 1 zucchini cut lengthwise then sliced into half moons 1/4" thick 1/2 head broccoli cut into small florets 1/2 head cauliflower, cut into small florets sea salt to taste in a bowl combine the flours, cilantro, jalapeno, turmeric, cumin seeds, and coriander seeds.  stir in just enough water to create a thick consistency. melt the coconut oil in a 2 quart pot over med high heat.  dip veggies into batter one by one and drop in oil.  fry for about 2 to 3 min each. drain on paper towel and then sprinkle with sea salt. 

serves 3 to 4 1 4/5 ounce can sardines packed in water or oil 1 T. capers 1 T. lemon juice 1 T. fresh thyme dash of cayenne sea salt and ground pepper to taste 1 to 2 heads endive or use romaine in a med bowl mash the sardines, add capers and the lemon juice and stir in the thyme and cayenne and season with salt and pepper.  wash and separate the heads of lettuce fill each leaf with sardine mash and arrange on plate. 

makes 3/4 c. 1 c. raw pine nuts 1 T. plus 1 t. lemon juice 1/2 t. sea salt 1/4 c. water blend in a blender until smooth and thick.  refrigerate for up to 4 days

Serves 2 2 T. avocado, olive or coconut oil 6 c. root vegetables, beets, carrots, turnips, rutabagas, parsnips 1 med onion, diced small 2 t. chopped fresh rosemary sea salt to taste heat oil in skillet over med high.  add the root vegetables.  saute for about 10 min.  add onion and continue sauteeing until vegetables are tender.  sprinkle in the rosemary and salt and serve warm. 

1 c. mashed sweet potato 3 scallions, thinly sliced 1/4 c. coconut flour 1/2 t. baking powder 1 t. sea salt 1/4 c. water coconut oil for baking in a large bowl add the sweet potatoes, then add scallions, coconut flour, baking powder, salt and water.  stir to incorporate. heat a large skillet over med heat.  coat pan with coconut oil then add 1/8 to 1/4 c. portions to the batter and lightly brown each pancake on each side.  Serve with lemon sour cream sauce

1 quart water 4 chai tea bags or 1/4 c. loose tea 1 c. hulled raw sesames seeds or 6 T tahini 6 T. chia seeds 4 medjool dates, pitted and roughly chopped 1 to 2 T. coconut nectar or a few drops of stevia garnish with 1/4 c. shredded unsweetened coconut 1 c. fresh berries of choice bring water to a boil with the tea bags.  then turn off heat and let steep for 5 to 10 min.  strain and remove the tea bags. in a blender blend the chai tea with sesame seeds or tahini for 45 seconds on high.  then strain into a 1 quart mason jar.  stir in chia seeds and chopped dates  screw on lid and shake to mix well let the mixture stand for 20 min.  then sweeten to taste.  top with coconut and fresh berries, should be nice and thick for serving.

Movies: blackfish cowspiracy earthlings fast food nation fat sick and nearly dead food matters food inc forks over knives lunch hour racing extinction supersize me the cove vegucated Youtube and online: plantbasedcookingshow.com (also on youtube) forks over knives.com happycow.net teensturninggreen.com teenvgncom vrg.org vegyouth.com apps american farmers - find farmers markets across the us animal free- hidden animal products found in food, with barcode scanner happy cow - vegan/vegetarian restaurants is it vegan- scan the product and see if it's vegan thrive market - online store veg out - like happy cow vegan xpress- vegan options at mainstream restaurants Cookbooks Lookbook cookbook

1 # cauliflower sliced thinly olive oil 4 pieces of vegan or chopped mushrooms with liquid smoke added 2 tablespoons chopped parsley, for garnish 1/2 avocado, sliced thin 2 English muffins gluten free (or omit) Blender Hollandaise 2 tablespoons vegan butter 1/3 c. vegan mayo  2 t. lemon juice 1/2 t. dijon 1/4 t. turmeric salt and pepper Dash of cayenne or tabasco heat olive oil in a skillet, add sliced cauliflower and brown each side.  remove from heat and set aside.   return skillet to heat and add a little more olive oil.  add vegan bacon and cook until done.   to serve layer gF english muffing (if using), slice of cauliflower, slice of bacon or mushrooms slice of avocado and top with hollandaise sauce  and garnish with chopped parsley

1 T. olive oil 2 scallions, chopped 1/2 c. chopped jarred roasted red peppers, or any chopped veggie of choice 1# cauliflower, tops off and chopped 3 T. nutritional yeast 1/2 t. salt 1/4 t. ground black pepper 1/8 t. ground turmeric 1/8 t. paprika 1/3 c. shredded vegan cheese heat olive oil in a skillet over medium.  add the scallions and cook until softened  stir in the roasted peppers, cauliflower nutritional yeast, salt, pepper, turmeric and paprika.  cook, stirring until mix is dry and cauliflower is softened.  stir in cheese to taste and add salt and pepper, serve hot. 

1 T. extra virgin olive oil 3 scallions, chopped 1 # chopped cauliflower 1/2 t. salt 1/4 t. pepper 2 T. nutritional yeast 3/4 c. chunky tomato salsa 1/2 c. shredded vegan cheese 2 large gluten free tortillas hot sauce for serving heat the olive oil in a med skillet over med high heat.  add the scallions and cook for 3 min.  to soften.  add cauliflower, salt and pepper.  cook stirring to heat through and softened.  Sprinkle on nutritional yeast and cook until all liquid has evaporated.  stir in the slasa then sprinkle on the vegan cheese.  cook for 1 to 2 min.  to serve, divide the cauliflower mixture between two tortillas, splash on hot sauce and then fold and roll up into a burrito, serve 

Bread: Gluten free bread Gluten free tortilla Gluten free crackers sweet potatoes, sliced and baked apple slices cucumber slices zucchini slices lettuce wrap any plant based bread/tortilla recipes BASE: nut butter avocado baked and mashed sweet potato sauteed mushrooms falafel baked eggplant roasted zucchini veggie meat veggie cheese refried beans hummus carrot dogs VEGGIE lettuce spinach kale sprouts cucumber tomatoes carrots grated beets olives pickles onions sauerkraut FRUIT apple cranberry sauce banana pear grapes SPREAD black bean dip balsamic dressing salad dressing tahini vegan cheese cashew cheese vegan mayo guacamole cranberry sauce fruit spread lemon juice

BASE: oats cooked quinoa Cooked rice granola muesli LIQUID: non dairy milk non dairy yogurt coconut milk TOPPING Frozen berries sliced bananas Fresh fruit in season fruit jam BONUS Seeds- chia, flax, sesame, pumpkin goji berries cacao nibs dates honey, maple syrup, coconut sugar, molasses nut butters maca powder

vegetable soup (make sure it does not contain meat or dairy) Bean chili (no meat or animal broth) no cheese baked potatoes steamed veggies mixed salad with no dressing (ask for lemon and olive oil) or mustard and olive oil veggie burger wrapped in lettuce Beans (if vegan/vegetarian) add salsa, lettuce and guacamole french fries fruit plate hash browns with added veggies always ask for vegan/plant based or vegetarian options chinese - veggie stir fry with garlic sauce (no soy or meat broth)                sauteed green beans               steamed broccoli               Indian - Aloo bogi (cauliflower and potatoes)              bombay potatoes              chana masala (chickpeas)             chana saag (spinach and chickpeas)             veggie curry Italian - grilled veggies              gluten free pasta with olive oil and garlic and steamed veggies Japanese- Sushi                 cucumber rolls, avocado rolls, spinache rolls                edamame        

1 frozen banana 1/2 c. frozen black cherries 4 ice cubes 1 c. vanilla almond milk or coconut milk 1/2 t. almond extract 1 t. almond butter 3 T. hemp seeds 2 scoops chocolate protein powder add to blender

3 frozen bananas cacao and carob powder water or almond milk blend and serve

Liquid base: Coconut water non dairy milk water and ice juice Protein: Protein powder Nut butter nuts tofu Fruits and/veggies avocado broccoli kale spinach chard berries frozen banana cucumber any fruit Bonus ground flax ground hemp cacao nibs stevia, honey, maple syrup, molasses, dates chia seeds non dairy yogurt

Celery and nut butter sliced apples and nut butter no grain tortilla chips with salsa/guac fruits in season mashed avocado on top of sliced sweet potatoes rice and non dairy milk with raisins and cinnamon almond or coconut yogurt dandelion tea with coconut creamer kale chips smoothie

INGREDIENTS Crust 1 cup dates 1/2 cup raisins 1 1/2 cup raw, unsalted almonds Filling 4 cups raw, unsalted cashews 2 cups dates 1 cup cocoa powder 1 1/2 cups water 1 cup unsweetened soymilk INSTRUCTIONS Mix crust ingredients in a food processor until mixture starts sticking together. Press into a cheesecake pan. Mix filling ingredients in a blender and then pour over the crust. Place in freezer for at least a couple hours or until firm.

Thousand island dressing Cashews sub for compliant skin off almonds Balsamic almond milk raisins 1 T. tomato sauce Blend in blender until smooth honey mustard dressing cashews sub for compliant skin off almonds raisins nutritional yeast almond milk 1 T. dijon 1 t. coconut amino/braggs onion powder white wine vinegar blend in a blender until smooth Basil Vinaigrette Great summer dressing with fresh basil 2 c. loosely packed basil leaves 1 large garlic clove, minced 2 T. slivered almonds, skinned 1/2 c. plus 1 T. olive oil 3 T. white wine vinegar 1 t. sea salt 1/4 t. freshly ground pepper blend in a blender until smooth Green Goddess acv and miso aids in digestion 1/2 c. tahini 1/2 c. olive oil 3 T. aCV 2 T. lemon juice 2 garlic cloves, minced 1/4 c. miso 1/4 c. fresh parsley 1/4 c. fresh cilantro 1/4 c. fresh basil leaves 1 scallion chopped 1/2 t. sea salt place in a blender until smooth

1 mushroom a day lessons breast cancer by 65% *my body will not be a tomb for other creatures - Leonardo Da Vinci *one should not kill a living being, nor cause it to be killed, nor should one incite another to kill.  Do not injure any being, either strong or weak, in the world - Buddha *There is no fundamental difference between man and animals in their ability to feel pleasure and pain, happiness and misery - charles darwin *I choose not to make a graveyard of my body for the rotting corpses o dead animals - george bernard shaw *Violence begins with the fork - Mahtma Gandhi * I am taking steps towards my best life *each day the choices I make in my food decides on whether it will be disease causing or health causing. *People who eat plant based foods have far less depression, anxiety and other mood problems. *don't put rules and stipulations, find healthy habits that work for you and stick with them, always trying to find newer ideas.  Baby steps to a healthier life.

1 T. olive oil 2 T. diced shallots 1/2 pound salmon fillet 1 large english cucumber (peeled, and seeded), 1 head celery stalks or 1 zucchini (peeled and seeded) salt to taste 1/4 c. mayo, vegan 1/4 t. franks red hot sauce 2 T. capers 3 T. chopped chives, for garnish fresh ground pepper to taste.  place pan on med high heat.  add the olive oil and shallots an saute for 3 min.  move the shallots to one side of the pan and then add the salmon and saute for 4 min.  flip and cook an additional 2 to 4 min.  remove from heat and let cool.  slice the vegetables into bite size pieces. In a bowl combine the mayo, salt, hot sauce and capers.  chop up the salmon and add to the mayo mix.  spoon the salmon mix on top of the chosen vegetable and top with chives and freshly ground pepper. 

1 T. flax meal 3 T. water 2 c. almond meal 1/2 c. brown rice flour (not compliant) 1 t. sea salt 1 t. baking soda 1/2 c. pure maple syrup 2 t. vanilla 1/3 c. coconut oil, melted 1 c. dairy free chocolate chunks or dark chocolate 375 line a baking sheet with parchment.  make flax egg (flax meal and water) and set aside for 10 min.  whisk together the flour, salt and baking soda in a med size bowl.  combine the maple syrup, vanilla, and flax egg in a large bowl.  begin to pour the flour mix into the bowl of liquids a little at a time.  stirring as you go.  when it is all incorporated pour in the coconut oil and chocolate chops and give it a few more stirs.  use a Tablespoon to drop the dough onto the prepared sheet.  these cookies don't spread much so you can put them close together.  bake the cookies for 10 min.  then check on them.  they should be slightly brown on top and still feel a little bit doughy.  don't overcook.  after cooled they'll harden a bit.  st

2 T. raw honey 1/4 t. peppermint extract 1 c. dairy free chocolate or dark chocolate sea salt in a small bowl stir together the honey and peppermint until combined.  arrange mini cupcake liners on a large plate.  Melt the chocolate.  fill each bottom of each cup with 1 t of the melted chocoalte, a small dollop of the honey mix and another teaspoon of chocolate.  sprinkle a little sea salt on top of each cup.  freeze for an hour and keep them frozen until read to serve.  you can swap out the peppermint, for rose, almond, anise, or any other oil

1 T. sesame seeds 1 T. sumac 2 t. dried thyme 1/4 t. sea salt 2 med sized sweet potatoes, cut into cubes about 4 c. olive oil 3 garlic cloves, chopped 1 bunch kale, destemed and roughly chopped about 6 c. sea salt 400, line a baking sheet with parchment paper. toast the sesame seeds by placing in a dry pan, heat over med for 3 to 5 min.  until lightly browned.  stir occasionally so they don't burn.  let them cool in a small bowl.  combine the sumac, thyme, sesame seeds and salt.  Fill a med pot halfway with water and bring to a bowl.  add the sweet potatoes and parboil them, cooking until just barely softened.  about 5 to 7 min.  drain and transfer to a med bowl.  toss with olive oil and 1 T. of za'atar seasoning until coated. spread potatoes on prepared baking sheet and roast them for 10 min.  using a spatula move them around on the baking sheet and continue roasting for another 5 min.  or until they begin to brown.  Mix 1 t. olive oil into the remaining za

1 med cauliflower, cut into florets olive oil sea salt and pepper 1 fennel bulb, fronds trimmed and discarded, sliced 1/2 c. cashews, soaked for at least a couple of hours over night is best, drained (not compliant, sub with almonds or other nuts) 3 c. veggie broth olive, coconut or grapeseed oil for sauteing 1 med onion, diced 2 garlic cloves, diced 425.  line a large baking sheet with parchment. toss cauliflower in olive oil, salt and pepper, do the same with fennel and spread on baking sheet, roast for 10 min.  then turn and roast for another 10 min.  Check the fennel and make sure it's soft and browned.  When ready remove the pan from oven.  and transfer to a bowl.  with a spatula spread the cauliflower out over the whole pan and roast it for another 5 to 10 min.  until it is also soft and browned.  While cauliflower is roasting add the nuts and 1 c. of veggie broth to a high speed blender and blend until smooth.  heat olive oil or veggie broth in a pan and pla

olive oil 2 med sweet potatoes, cut into 1" cubes 1 orange or red bell peppers, seeded and diced (leave out, these are not compliant) 1/2 med onion, diced 1 garlic clove, minced sea salt and pepper dash of paprika 1 c. cooked black beans, drained and rinsed 2 c. spinach torn into small pieces. top with avocado, sprouts and hot sauce heat oilwhen hot add the potatoes and cover.  cook for 10 min. until soft.  stir every frew minutes so they don't burn.  add the pepper, onion, garlic, salt, pepper and paprika.  cook for another 10 to 15 min until the onions and pppers are soft and the potatoes are cooked through.  add the beans and spinach and cook for another few minutes until spinach begins to wilt and is nice and bright gree.  serve the potatoes right away with avocado, sprouts, hot sauce and your favorite toppings

1 c. unsweetened almond milk 1 T. aCV 1 T. flax meal 3 T. water 1 C. chickpea flour (not PP compliant) sub out for another flour 1/2 c. brown rice flour (not pp complaint) sub out for another flour 1 t. baking powder 1/2 t. baking soda 1/2 t. sea salt 1/2 c. cherries, pitted and cut in half plus extra for garnish 1/4 c. real maple syrup 1 t. vanilla 1 1/2 t. almond extract 1/4 c. coconut oil, melted slivered or crushed almonds preheat oven to 350.  line a muffin tin with 10 muffin liners in a bowl combine almond milks and acv.  in a small glass bowl make flax egg, mix the flax meal and water together.  Set both the milk and flax egg aside. for 10 min. in a bowl whisk together the flours, baking powder, baking soda and salt.  toss in the cherries and make sure they are coated with the flour.  add the maple syrup, flax egg and vanilla and almond extract to the almond milk mix. begin to combine the flour and cherry mix into the bowl of liquids a little at a time, st

1 sweet potato, thinly sliced 1 T. almond butter handful of berries 1 t. hemp seeds coat sweet potato with olive oil or avocado oil.  place in an oven or air fryer and cook at 400 until tender and crisp.  Top with almond butter, berries and seeds. Variation: Top sweet potato with mashed avocado, sprouts and seasoning. 

juice of 1 orange 1/2 t. raw honey 1" fresh ginger, peeled 3 large basil leaves cayenne pepper to taste place all ingredients in the blender or juicer and blend until smooth.  Add cayenne or ginger if needed, blend again and drink

For Breakfast order: Sweet Potatoes, sauted veggies steamed veggies and lemon and olive oil gluten free pancakes