A Rescue for Type 2 Diabetes

Do you know someone that has Type 2 diabetes? What if they didn’t need to take any medication? It’s possible to go from insulin dependent to insulin free. Check out this amazing video below to see how it’s possible.  I changed my diet completely about two weeks ago. I have endometrios and the more I research, the more I learned that diet is everything. I have gone completely vegan(a little fish) and gluten free, plus I eat nothing that comes frozen or in a can. I believe this will help with the endometriosis. I am not completely raw yet, but a majority of our meals lean that direction.

My husband and I have more energy, no more sluggish days. He still has some wheat in his diet. I feel amazing, I feel more focused. Remember we are what we eat.

This video came from a very cool free site with over 1250 documentaries available http://documentaryheaven.com

An Easy Meditation For The Full Moon

This is an exciting time when the seasons change. The moon will be officially full at 5:17am ET on the 23rd. Equinox is about balance and this is a good time to focus on yourself. If you look to see where you are in your life you might see something that isn’t balanced.  For example, I just started working again and going to school full time. I am in desperate need for balance. This is what I am focusing on. Fall is time for hibernation or death. I know the word death seems so sterile but it works. Think about it; the leaves die, the bears go to sleep and it all comes back to life during spring. Find your balance and release and recreate.

I found a great meditation for the Full Moon Equinox from Karen Murphy a Reiki master, I would like to pass it along.

Try to practice it at least twice over the coming three days, paying especial attention to when you need to create this connection on the Equinox itself.

Close your eyes and focus on the breath. Feel how your body, your cells, expand along with the rise and fall of your chest, your shoulders, your abdomen. Feel how this breath move along tiny passageways into every cell in your body, infusing you with the energy of this moment. It is this moment – right now – in which you are creating what happens next. In this breath, you plant the seeds of your next week, month, year, and decade. In this breath, you infuse your being with all your hopes, dreams, and expectations, and in this breath you embrace also the stories and dreams of all those who share breath on this planet with you. Breathe now and breathe in those stories, allowing them to mix with your own. Breathe out again and send your hopes out into the universe to be co-created by all those who share breath on this planet with you. Rest now in the immense possibility that you have created with one breath. Breathe that knowledge – knowledge of your innate power to create – into every cell, down to your toes and beyond back down into the Earth again. Feel the door that you just opened, and choose to walk through it into your next breath.

Vegan Gluten Free Black Bean Burger

I juice almost every morning. I usually have tons of pulp left over and haven’t found another recipe to use the pulp in until now. My vegan gluten free black bean burger. It’s super easy. If you don’t juice, no worries just cut up the veggies you like.

Recipe:

2 cups of black beans

2 cups of cooked brown rice

2 cups of veggies pulp ( or chopped vegetables of your choice )

1 diced onion

1 green pepper

1/4 cup of flax meal (put meal into 5 tbsp of water and let sit for 3 mins)

2-3 tbsp- Bragg Aminos (use more if want)

4 tbsp Dijon mustard (without sugar)

1-2 tsp of Cumin

1-2 tsp of chili powder.

A dash of salt and pepper. I also sprinkled some cayenne pepper for a little heat.

(makes 8-10 patties)

Mix it all together. I use my hands to mix and mash some of the beans at the same time. Shape into patties and place on a cookie sheet that has been greased with olive or grape seed oil. Bake at 375 for about 35-45 mins. Depending on how thick you want them. I flipped them over when top of patty was hard. You can also fry them if you want.

I don’t use any foods from a can. I boil my beans but if you don’t have time use canned beans. This morning I juiced kale, carrots, purple cabbage, celery, and ginger.

The flax meal is great for an egg substitute. It’s pretty inexpensive, I bought Bob’s Red Mill for under $4.  Flax meal and rice is what is holding the patty together.

I served it on a bed of Spinach, tomatoes, cucumbers and topped it with guacamole and a little dijon. My husband likes it on a bun with cheese and all the fixings.

Enjoy!

High Fructose Corn Syrup Might Get A New Name

There’s been a lot of hoopla about the key ingredient in most of our processed foods: High Fructose Corn Syrup. So what is it? It’s a sugar substitute that is commonly found in soda, bread, yogurt, cereal, lunch meat, soups and more.  Some researchers point fingers at high fructose corn syrup for being related to causing obesity and other illnesses when consumed in large doses. Some might think that they don’t partake in large doses but look at what it’s in; yogurt, soups, bread, common things that are supposed to be healthy. High Fructose Corn Syrup might be  getting a new name read more here.

Sprouting Life For Your Life

Sprouting your own nutrients is very common and can save you money. I went to my local health food store and noticed the prices on sprouts were very high. I knew that I could do it myself and some money.

You can sprout almost any legumes, seeds and grains. The nutritional value is astounding when the legume or seed comes to life. The protein and vitamins  increase while the calories decrease. I decided to sprout lentils. Lentils are good in salads, soups and other recipes. Sprouted lentil protein is about 3.5 grams for 1/2 cup, vitamin B, C, folate and iron all go up higher.  You are eating the true essence of life.

How to sprout: I will use the lentils for example.

1. Measure out how much you’ll use in 2 weeks since that is about the life for sprouts. Remember it will double in size.

2. Soak your lentils for about 8-12 hours depending on the size. The smaller ones will be about 8 hours.

3. Put a cheese cloth or very thin cloth inside of a colander and transfer lentils to it and rinse (filtered water). * You can also buy a special sprouting jar at health food stores.

4. Rinse twice a day. Put your lentils in non direct sunlight on the second day for a few hours. This will help the growth and fill them with chlorophyll (delivers magnesium and helps the blood in carrying the much needed oxygen to all cells and tissues) Lentils will start to sprout the first day after the soak.

5. You can eat your lentils on the third day. You can continue letting them grow for a couple more days.I went for a total of four days

6. Store them in a freezer bag inside the fridge to stop the growth. This will not hurt the nutritional value but it will make them dormant. You can store them up to two weeks.

You can eat the lentils with the sprout. The lentil will be much more softer than before it started to sprout. The taste reminds me of alfalfa sprouts, which I am not a fan of. It taste like dirt to me. My husband loves alfalfa sprouts and loves the lentils. I know how much nutritional value I am eating and have acquired a taste for them.

This is my sprouts after four days. Enjoy your sprouting!

Super-Simple Banana Fun

At night I find myself poking my head around the pantry or the freezer looking for some unhealthy mid-night snack.  I found a great substitute to ice cream or cookies.  Take a frozen peeled banana, microwave it for 30-40 sec.  You want the banana to be mushy but not warm or hot.  Then load it up with the goodies.  I put a small amount of organic flax seed, raw organic pumpkin seeds, cut up organic medjool dates, sprouted organic quinoa , organic dried cherries  and a peach chopped up into chunks.  I mix this all together for some super simple banana fun and it was amazing.

Looks can be deceiving you know the old saying “don’t judge a book by it’s cover”.  The banana isn’t too mushy it’s slightly frozen so it has a thick consistency.  There is no added sugar to this except for the fruit.  I would rather eat fruit then the bowl of ice cream I was pounding back last month.  Enjoy!


My First Gluten-Free Vegan Cookie Recipe

I came up with a simple recipe tonight that I have to share. I wanted a healthy cookie to take with me to work.

I blended (food processor) some walnuts and cashews up. It made a powdery dough texture. I then chopped up dates into tiny pieces. If your not really familiar with dates they’re a perfect substitute for sugar or honey. I added some flax seeds and pumpkin seeds. I soaked red quinoa and added some to the mixture. Quinoa is packed with protein.I put a dash of sea salt into the mix.

  • 1/2 cup of walnuts
  • 1/2 cup of cashews
  • 4 dates chopped into pieces
  • 2 tbs of flax and pumpkin seed and sprouted quinoa
  • Pinch of sea salt
  • Dash of cinnamon

After the mixture was together I formed the dough into balls like when you are making cookies. I put them into the oven  on 170 degrees and placed them on the top shelf for about 30 mins. They don’t hold together as well as regular cookie dough but they are good enough to bake. They are full of goodness. It is dairy, wheat and gluten-free and tastes amazing.

This is my very first vegan gluten-free cookie.  My husband even liked them.