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Showing posts from December, 2018

Hot Carob Drink

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  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it

Recipe for Mock Turkey Noodle Soup (Vegan)

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Mock Turkey Soup Here is another one of the Cooking School demo soups.  If you are feeling the lack of a turkey soup the day-after the festive occasion, this is fast and easy to throw together!  And tasty, of course.  And healthier than the real bird (see this video by Dr. Michael Greger about eating poultry) IN SOUP POT: 3 Qts. Water 1 C. slivered or chopped Celery 1/2 to 1 C. chopped Carrots 1/2 C. Onion Flakes 2 cubes Organic Herbal Bouillon or 4 T. Homemade Broth/Bouillion Other veggies , as desired, such as sliced mushroom, green peas, green beans, etc. BRING TO BOIL TURN DOWN HEAT TO SIMMER for 5 Minutes ADD: 2 C. diced Firm Organic Tofu 2 T.  Chicken-style Seasoning  (No MSG) Other seasoning and salt/pepper to your taste Approximately 4 C. cooked Pasta

Tofu Mayo Recipe: Vegan, Gluten-Free, No Oils

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This is a purist, classical tofu mayo recipe-- something perhaps your Mom whipped up back in the day (and I mean, "whipped" in that perhaps she used a beater instead of a blender?)  It is creamy, rich, thick, and stick-to-your vegan sandwich content (tomato? tempeh? burger?) Once you have the ingredients and have mixed it up a few times, you can embellish in the way you might want it to taste (with relish? garlic? pepper?) (See some ideas below the recipe) If you have some kind of trendy take on tofu-- that it is not the great high nutrient food that it is-- you might want to check out the Tofu topics by Dr. Michael Greger , the much-esteemed M.D./Science Researcher and founder of NutritionFacts.org .    Just a sample of the great work he does to keep us motivated to keep eating healthy can be found in this video TOFU MAYO RECIPE: INGREDIENTS 350 g/ 12 oz. medium/firm Organic Tofu (broken in chunks) Juice squeezed from 1 fresh organic Lemon 1 teaspoon Dijon