Ingredients

Dough

• 750 gr. all purpose flour
  
• 450 ml water
• 50 ml olive oil
  
• 5 gr. dry yeast
  
• 1 tbsp.salt
• 1 tbsp sugar
  

Tomatoe sauce

• 5 ripe tomatoes
  
• 1/3 cup olive oil
  
•  5-6  basil leaves chopped
  
• 1 pinch oregano
  
• 1 tbsp sugar
  
• salt/pepper to taste
  

Pizza cheese

• 2 cups grated yellow vegan cheese
  
• 3 tbsp all purpose flour
  
• 2 cups lukewarm water
  
• 2 shots dry white wine
  
• 1 pinch of sugar
  
• 1 pibch of salt
  
• ¼ cup olive oil
  

Preparation

1. 1.      Put all dough ingredients in a stand mixer and combine them, divide the dough in 200 gr.pieces and give them a ball shape,cover with a wet towel and let them rest for at least 2 hours.
2. 3.      Blent the tomatoes in a food processor and put all sauce ingredients in a pot, cook in slow heat until the sauce gets thicken
3. 4.      Put 1/4 of a cup olive oil in a small pot and warm it up in slow heat, put 3 tbsp of flour and stirr well for 2 to 3 minutes, put the wine, water, salt/pepper and stirr constantly untilyou see the first bubbles, take the pot off the heat and put in the grated cheese, stirr well
4. 5.    On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small flat disk, place it in a round tray, spread the tomatoe sauce all around leaving the edges and put about 8 tbsp of the cheese mixture
5. 6.       Preheat oven in the highest temperature and bake pizza for about 7 to 10 minutes depents on the oven
6. 7.      Before you serve springle with some basil leaves

• 300 gr. silcken tofu
• 1 ripe mango cut in cubes
• 200 gr. sugar
• 3 gr. agar agar
• 350 coconut milk

Preparation

1. Put in a small pot the milk,half ofthe sugar and the agar agar, bring to a boil and let it cool for 10 minutes
2. Place in a blender or food processor milk and silcken tofu and blend them well, place the mixture in glasses and refrigerate for at  least 2 hours
3. Put in a small pot mango, two cups of water and the rest of the sugar, simmer in low heat until you have a thick marmalade

Making time for a healthy breakfast is ideal in achieving a healthy metabolism, balanced weight, good concentration and making good food choices for the rest of the day. Some so called ‘healthy’ breakfast foods like fruit juice and cereals loaded with sugar aren’t a good start. Here are my breakfast do’s and don’ts …

Muesli Don’ts

Most supermarket bought muesli cereals are high in sugar and contain processed carbohydrates. Toasted muesli also contains damaging vegetable oils.

Muesli Do’s

Make your own homemade muesli. You can use olive and coconut oil to toast your own muesli. You can avoid using sugar or use sugar-free alternatives and can make it grain-free by using quinoa flakes or other grain-free alternatives.

Fruit Juice Don’ts

Fruit juice is just straight up sugar and, in my opinion, as bad as a fizzy drink. In fact, fruit juice can contain more sugar than a can of Coca Cola — up to 12 teaspoons per glass. You are better off eating a whole piece of fruit so that you consume the fiber along with the antioxidants, vitamins and minerals and feel full after one or two pieces.

Fruit Juice Do’s

Make your own juice with 80% vegetables and 20% fruit.

Or have a green smoothie instead. I love smoothies you can include the fiber with nothing wasted. I always include protein, vegetables, good fats and low fructose fruits like berries.

Toast Don’ts

Don’t have gluten-free toast and think you are doing yourself a favor. Most contain sugar, thickeners, stabilizers and emulsifiers to give them the same texture as the gluten based breads. Also many gluten-free products are made from corn, potato, tapioca and maize starch, which send your blood sugars sky-high.

Toast Do’s

Try instead spelt sourdough or paleo-style bread which is gluten-free, high in protein and nutrient dense. Sourdough is made with a fermented dough that makes the bread easier to digest and doesn’t cause undesirable spikes in blood sugar levels. The gluten in sourdough is rendered and is less likely to cause food intolerances. Spelt is an ancient grain which has lower levels of gluten that people find easier to digest.

Fruit Salad Don’ts

Have you seen those fruit salads that are piled high with fruit the size of a truck? I suggest having no more than three pieces of fruit in a whole day. If you are going to eat a mountain of fruit which contains sugar you are going to have spikes in your blood sugar levels and leave you hungry for more.

Fruit Salad Do’s

Add protein like greek yogurt and chia seeds to low fructose fruits like berries.

Cooked Breakfast Don’ts

Avoid hash browns fried in vegetable oil and for that matter everything fried in vegetable oil. Eggs are great, but for kids, we usually serve them with tomato or BBQ sauce’s, which tend to be laden with sugar. Your average BBQ sauce has 2 teaspoons of sugar per tablespoon of sauce. You also might want to re-think the side of white bread containing gluten and no fiber.

Cooked Breakfast Do’s

Cook with coconut and olive oil. Include veggies like tomatoes, mushrooms, asparagus and avocado. Have paleo-based breads. Include healthy proteins like turkey sausage or bacon, smoked salmon and eggs.

Don’t be scared to think outside the box. Breakfast can be the same as lunch and dinner. It’s OK to have leftovers. Make sure you include real food, good fats, vegetables and protein.

http://www.mindbodygreen.com

Ingredients  (servings 3)

½ kilo baby potatoes

1 clove garlic

Juice of one orange

2 sprigs fresh rosemary

1/3 cup. olive oil

½ cup. water

Salt – Pepper

preparation

Peel and finely chop the garlic

Wash thoroughly potatoes without taking the skin out

Put all ingredients in a pan and bake in preheated oven at 180 C for about 25 minutes

PREPARATION

INGREDIENTS

PREPARATION

Serves 2 — 3

Ingredients for quinoa fritters

• 2-4 Tbsp. coconut oil
• 1 cup of cooked quinoa
• 3 medium eggs (replace with mashed potato for vegan)
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 1 Tbsp. chives, chopped
• 1 Tbsp. coriander, chopped
• 1/4 cup of almond meal
• Salt and pepper, to taste

Ingredients for garlic aioli

• 1/2 cups blanched almonds or cashews, soaked for a minimum 4 hours
• 1-2 cloves garlic, minced
• 1 Tbsp. organic Dijon mustard
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 1/4 — 1/2 cup water, as needed
• 1/4 tsp. sea salt

Directions

Mix all the fritter ingredients in a bowl.

Add 2 Tbsp of coconut oil to a medium fry pan on moderate heat.

Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don’t touch.

Cook for a few minutes on each side, until lightly golden and drain on paper towels.

Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.

To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.

Serve and enjoy.

http://www.mindbodygreen.com/

In fact, important figures in history have eaten plant-based for thousands of years. What can we learn from famous vegetarians in history?

1. Pythagoras

This Greek scholar, known for his math theorem lived over 2,500 years ago and ate a fleshless diet, called the “Pythagorean diet” until the word vegetarianbecame popular in the late 1800s.

He said “as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love.”

2. Buddha

Around the same time as Pythagoras, Siddhartha Gautama in India began a 25-year journey as a pauper, culminating in his enlightenment, or Buddha, in Sanskrit.

He embraced strict vegetarianism. He wrote that “it is more important to prevent animal suffering, rather than sit to contemplate the evils of the universe praying in the company of priests.”

3. Leonardo da Vinci

Born in 1452, this Renaissance man was famous for his study of mathematics, anatomy, engineering, art, sculpture, and aerospace.

His vegetarianism has been credited to reading about the life of Pythogoras. He said, “my body will not be a tomb for other creatures.”

4. Percy Shelley

English author Percy Shelley may have become a vegetarian to be as different as possible from a father he loathed, but he became passionate about the topic and in 1813 wrote “A Vindication of Natural Diet.” There he challenged meat eaters to “tear a living lamb with his teeth and, plunging his head into its vitals, slake his thirst with the steaming blood.”

5. Mary Shelley

Another English author, Shelley is famous for her work Frankenstein and was a practicing vegetarian. She made the famous monster of her classic tome a plant-eater and wrote for him that “my food is not that of man, I do not destroy the lamb and the kid to glut my appetite; acorns and berries afford my sufficient nourishment.”

6. Gandhi

Trained as a lawyer, Mahatma Gandhi turned to civil disobedience to lead a forceful movement for Indian independence. One of his most powerful mentors was the Jain philosopher Rajchandra, who stressed ahimsa or extreme acts to avoid violence to living things. Gandhi wrote that “to my mind the life of a lamb is no less precious than that of a human being. I should be unwilling to take the life of a lamb for the sake of the human body.”

7. George Bernard Shaw

Author of Pygmalion, Shaw won the Nobel Prize in Literature in 1925. He attributes his vegetarianism to the influence of Shelley and to the economics of saving money on food during his lean years. He is most famous for saying “animals are my friends and I don’t eat my friends.”

8. Isaac Bashevis Singer

He became the second vegetarian recipient of the Nobel Prize in Literature (after Shaw) when he was awarded this honor in 1978. He grew up in Eastern Europe and escaped Nazi oppression. He adopted vegetarianism in 1962, explaining that “when you slaughter a creature, you slaughter God.”

9. Dick Gregory

He is known for his humor and political activism, even entering the 1968 Presidential race. He was a student of Ghandi and wrote Dick Gregory’s Natural Diet For Folks Who Eat in 1974. He wrote that “Martin Luther King taught us all nonviolence. I was told to extend nonviolence to the mother and her calf.”

10. Paul McCartney

Few living figures are as well known as this Beatle who continues to perform music worldwide. Paul is known for his dedication to animal rights. He has done many ads for PETA and narrates a video with the famous line that “if slaughterhouses had glass walls, everyone would be a vegetarian.”

11. Albert Einstein

With a mop of hair recognized worldwide, Albert Einstein adopted vegetarianism toward the end of his life, indicating that he gave up fats, meat, and fish. It was his belief that man was not born to be a carnivore and he said forcefully that “nothing will benefit human health and increase chances of survival for life on earth as much as the evolution of a vegetarian diet.”

A plant based diet is increasing in popularity and in some countries is well over 10% of the population. Many modern icons such as Russell Simmons, Alicia Silverstone, Beyonce, Rich Roll, Hillary Biscay, Mac Danzig, Russell Brand, and Natalie Portman serve as role models for this movement.

Ultimately diet is a personal decision but even observing just a Meatless Monday can have a significant impact. The positive impact of the growing plant based movement is a bright spot for the world.

http://www.mindbodygreen.com

(To which you, I’m assuming, respond: “Hi, Moby.” See, even if you’ve never been to a 12-step meeting you’ve probably seen one on the television, as almost every series has to have a scene involving a 12-step meeting. Or so it seems). So, here’s my qualification, or how I came to be a vegan.

When I was two weeks old, my mother took a picture of me in my baby bath in our basement apartment on 130th street in Harlem. In the picture there’s me (a little grub of a two-week old baby) and watching me in my baby bath are:

Our dog (Jamie).
Our cat (Charlotte).
Our two pet lab rats (unnamed)

In the picture I’m looking up at the four animals and they’re looking down at me. I look pretty contented, and they look pretty contented. And I’m pretty sure that at this moment the neurons in my limbic system hard-wired themselves in a way that established that animals were benign and great. As I got older my mom and I went through a revolving door of suburban pets. The menagerie, over 15 years or so, included: four dogs, 12 cats, about 1,000 baby mice, an iguana, three gerbils, a hamster and a little snake.

I loved our animals. When one died I was heartbroken, crying inconsolably at the sad and bitterly unfair death of whichever dog or cat or mouse or lizard had died (and, with so many animals there was a lot of dying and crying). I don’t want to pick favorites from among our animals, but my favorite was Tucker, the cat I found at the dump. When I was 10 years old I was walking by our town dump and I heard some “mew mew mew”s coming from a box. I opened the box and inside found three dead kittens and one barely alive kitten (so young its eyes were still closed).

I picked up the barely alive kitten and rushed it home. My mom and I jumped in her car (not literally, we more likely stepped into her car) and drove to the vet. The vet was sympathetic but not encouraging. ”It’s rare for kittens to live without their mothers when they’re this young,” he said, “so try not to get attached.” We took Tucker home (I’d named him in the car), assuming he would die soon, and out of the blue our dachshund, George, adopted him. George became Tucker’s surrogate mom, cleaning him and keeping him warm, and Tucker lived to be 18 years old.

One day when Tucker was nine and I was 19, I was sitting with him in the sun on the stairs of my mom’s suburban house in Connecticut. It was a perfect moment, boy and cat and sun, idyllic and warm and, as I said: perfect. While sitting there I had an epiphany. And many of my epiphanies are pretty self-evident, so perhaps you’ll find this epiphany to be self-evident.

But anyway, here’s the epiphany: Sitting on the stairs I thought, “I love this cat. I would do anything to protect him and make him happy and keep him from harm. He has four legs and two eyes and an amazing brain and an incredibly rich emotional life. I would never in a trillion years think of hurting this cat. So why am I eating other animals who have four (or two) legs, two eyes, amazing brains, and rich emotional lives?” And sitting on the stairs in suburban Connecticut with Tucker the cat I became a vegetarian.

That was in 1985, 29 years ago.

My reason for becoming a vegetarian was simple: I loved (and love) animals and I don’t want to be involved in anything that leads to or contributes to their suffering. At first this led me to give up beef and chicken. Then fish (if you’ve ever spent time with fish you realize pretty quickly that they feel pain and are much happier not being hooked or speared or netted). Then I thought, “I don’t want to contribute to animal suffering. But the cows and chickens in commercial dairy and egg farms are pretty miserable, so why am I still eating milk and eggs?” So in 1987 I gave up all animal products and became a vegan. Simply so that I could eat and live in accordance with my beliefs that animals have their own lives, that they’re entitled to their own lives and that contributing to animal suffering is something that I don’t want to be a part of.

That was 27 years ago. So, being a math whiz, I can safely say that I’ve been a vegan now for 27 years. As time has passed, my veganism has been reinforced by learning about health and climate change and the environment. I found that eating meat and dairy and eggs are to a very large extent responsible for people developing diabetes, heart disease and cancer. I found out that commercial animal production was responsible for 18 percent of climate change (more than every car, bus, truck, boat, and plane combined). I found out that producing a pound of soybeans requires 200 gallons of water but that producing a pound of beef requires 1,800 gallons of water. I found out that a leading cause of tropical deforestation is cutting down trees to create grazing land for livestock. And I found out that most of zoonotic diseases (SARS, mad cow disease, bird flu, etc.) are the result of animal agriculture. And as a clincher: I also found out that eating a high fat, animal product-based diet can be a leading cause of impotence (as if I didn’t need more reasons to be a vegan).

So, the more I studied health and the environment, the more committed I became to being a vegan. And I’m ashamed to admit this now, but I had the inevitable vegan period wherein I was the insufferable vegan who yelled at his friends every time they ate meat. But over time I realized that when I yelled at my friends they didn’t end up eating less meat, they just ended up getting annoyed with me and not inviting me to their parties. And maybe I’m selfish, but I like getting invited to my friends’ parties.

I learned, eventually, that yelling at people isn’t the best way to get them to listen to what you have to say. When I yelled at people they became defensive and resistant to whatever it is I was trying to tell them. But I found that by respectfully talking to people and sharing information and facts with them I could actually get them to hear what I was saying, and even consider my reasons for being a vegan.

To be clear: Just because I’m a vegan I’m not saying you should be a vegan. It would be ironic if I refused to force my will on animals but was all too happy forcing my will on humans.

You should inform yourself as best as you can and eat and live however seems best to you. But, empirically and epidemiologically, you (and all of us, actually) have a better chance of living a longer and happier and healthier life if you avoid meat and chicken and pork and milk and eggs. At the very least I would strongly encourage you to avoid animal products produced on factory farms, as factory farms treat their animals horribly, and the meat and dairy that come from factory farms are filled with antibiotics and synthetic hormones and life threatening bacteria, etc.

OK, I could say more, and I’d love to say more, but I feel that I’ve covered the reasons I became and remain a vegan. I guess in closing, apart from issues of health and climate change and zoonotic disease and antibiotic resistance and impotence and environmental degradation, I’d ask you this simple question: Could you look a baby cow in its eyes and say to it, “My appetite is more important than your suffering”?

 http://www.rollingstone.com

LATEST CANCER INFORMATION
from Johns Hopkins

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY AND ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY …

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to STARVE the cancer cells by not feeding it with foods it needs to multiple.

What cancer cells feed on:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Note:Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells will starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish,  than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes t o nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water–best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines will become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body’s own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.

Anger, unforgiving and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

https://wausaunews.wordpress.com