In a large bowl:
1 cup whole wheat flour
2 cups old fashioned rolled oats
1 cup shredded coconut
1 tsp baking powder
1/2 tbs ground cinnamon
1/2 tsp salt
1/2 cup melted butter
1/3 cup maple syrup
3 large eggs
1 cup dark chocolate chips
Roll into balls about 1 inch in dimeter and place on a cookie sheet about 1-2 inches apart sprayed with oil
Bake in an oven preheated to 350 for 12 minutes.
Remove with glove and allow to cool.
Pour into a bowl two cups dried black beans. Pour water into the bowl until the water is at least twice as high as the beans. Allow to soak overnight.
The next day, drain the water from the beans. They will have greatly expanded. Pour the beans into a pot, add water until there is again twice as much water as beans.
Add:
2 tbs cumin
2 tbs minced garlic
1 tbs salt
1 tbs oregano
1 tbs coriander seeds
2 chopped red onions
Place a lid on the pot and bring to a boil for 20 minutes.
Turn heat off of stove.
Add a 19-20 ounce can of chick peas
After the cooked mixture has cooled a bit, pour about 2 cups at a time into a blender and blend well. Put the mix into another bowl and put another two cups into the blender to blend well. Continue the process until all is blended. You may want to put the mixture back on the stove for a while on low to make it a little thicker or you may want to leave it as it is.
Eggs and fish are great. Avocado is one of the best fats. Sourcrout is extremely healthy. I'm not a fan but eat it occasionally due to the health benefits. Some other foods he mentions are foods I love and eat regularly.
I frequently cook in caste iron, which is a great source of iron. I used to take an iron supplement, but my blood work indicated I had too much.
I also firmly believe meat should be eaten sparingly and except in times of famine or cold winter, none at all; however, I love eggs and they are a great source of the protein he talks about in the video:
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
2 cups coconut sugar
1/2 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and
continue to cook for 2 1/2 minutes. If
it starts to splatter, it's too high, turn it down a bit until no longer
splattering.
At the end of 2 1/2 minutes, turn the stove off.
In a large bowl pour in 3 1/2 cups old fashioned rolled oats and 1/2 cup shredded no sugar shredded or flaked coconut.
Pour the cooked mixture over the oats and shredded coconut and stir until well mixed. Wait until mixture is still warm but not hot. (You want it to still be warm and easily moldable but not hot so as to burn your hands.) With your hands, squeeze into balls about 1-2 inches in dimeter. Place balls onto cookie sheet previously sprayed with oil.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a
container with a lid. Store in fridge or
freezer until ready to eat.
In a large bowl add:
3/4 cup melted butter
3/4 cup maple syrup (the real stuff)
1/2 cup natural peanut butter (no sugar)
3 eggs
1 tsp salt
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
2 cups whole wheat flour
1 cup dark chocolate chips
Mix well with a stout spoon.
Roll into balls, about 1 - 1/2 " in diameter.
Place on a cookie sheet sprayed with spray oil.
Bake in a preheated oven for 12 minutes.
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
2 cups coconut sugar
1/4 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1/2 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and continue to cook for 2 1/2 minutes. If it starts to splatter, it's too high, turn it down a bit until no longer splattering.
At the end of 2 1/2 minutes, turn the stove off and add 3 cups old fashioned rolled oats, continue to stir until well mixed.
In a cookie sheet or casserole dish, sprayed with oil, spoon balls of cookies onto the sheet or in the dish. They should be about 1 to 2 inches in diameter.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a container with a lid. Store in fridge or freezer until ready to eat.
At medium temperature on the stove, add to a pot, stirring as you go:
1/2 cup butter
1/2 cup maple syrup
1/4 cup natural no sugar peanut butter
1 tsp vanilla
1/2 cup milk
1/2 tsp salt
Stir until all is mixed well.
Turn stove up to medium high, continuing to stir.
When the mixture starts to boil, continue to stir and continue to cook for 2 1/2 minutes. If it starts to splatter, it's too high, turn it down a bit until no longer splattering.
At the end of 2 1/2 minutes, turn the stove off and add 3 cups old fashioned rolled oats, continue to stir until well mixed.
In a cookie sheet or casserole dish, sprayed with oil, spoon balls of cookies onto the sheet or in the dish. They should be about 1 to 2 inches in diameter.
Place in fridge for at least 30 minutes.
Put cookies in a bag such as 1 gallon zip loc or in a container with a lid. Store in fridge or freezer until ready to eat.
Start with a large bowl.
5 cups warm water
2 tbs yeast (quick rise if available)
stir a little or use a whisk quickly
add
1/2 cup pure maple syrup
1 egg
4 tbs olive oil
1 tbs salt
6 ripe bananas
1 tsp baking soda
1 tsp baking powder
Use a mixer to mix the bananas and the rest of the ingredients already added.
10 cups whole wheat flour
mix by hand or sturdy spoon
on a clean flat non porous surface place
1 cup old fashioned rolled oats and 6 cups whole wheat flour
Place dough on top of the rolled oats and flour. Smooth the flour and oats out a bit so the dough can be placed completely on flour and oats for kneading.
Kneed by hand for 10 minutes (you will may need to add another 1 cup of whole wheat flour as you kneed. Fill a cup of whole wheat flour and have it on hand to make it easier)
For kneading, I like to fold in half, turn a little, and fold in half again. If you knead :-) to get some frustrations out, you can also periodically punch and pound on the dough. Keep folding, and turning and after 10 minutes you should be able to have a nice ball to put back into the bowl.
Roll into a ball and place back in the bowl (it's fine if you do not get all the wet dough out when you place it on the surface for kneading because when you put the ball back in the bowl, it will pick up the rest that was left previously.
If your surface doesn't have any flour left after you have been kneading and put the ball back into the bowl, add about 1 for the next step. Spread the flour out on the surface.
cover with towel and let rise for 1 hour
Remove from bowl, placing on the flour and lightly sprinkle with more flour on all of the top. Divide into 6 fairly equal parts with a knife but there is no need to cut to the bottom... pull apart.
roll each of the parts into oblong balls to fit into sprayed or oiled bread pans.
cover all bread pans with a towel and let rise for 1 hour
place into oven preheated to 400 and bake for 30 to 35 minutes
remove bread and allow to cool on a rack or board...be careful not to burn yourself, use oven mitts
Start with a large bowl.
5 cups warm water
2 tbs yeast (quick rise if available)
stir a little or use a whisk quickly
add
10 cups whole wheat flour
1/2 cup pure maple syrup
1 egg
4 tbs olive oil
1 tbs salt
1 tbs cinnamon
1 tsp baking soda
1 tsp baking powder
mix by hand or sturdy spoon
on a clean flat non porous surface place
1 cup old fashioned rolled oats and 3 cups whole wheat flour
Place dough on top of the rolled oats and flour. Smooth the flour and oats out a bit so the dough can be placed completely on flour and oats for kneading.
Kneed by hand for 10 minutes (you will likely need to add another 1 cup of whole wheat flour as you kneed. Fill a cup of whole wheat flour and have it on hand to make it easier)
For kneading, I like to fold in half, turn a little, and fold in half again. If you knead :-) to get some frustrations out, you can also periodically punch and pound on the dough. Keep folding, and turning and after 10 minutes you should be able to have a nice ball to put back into the bowl.
Roll into a ball and place back in the bowl (it's fine if you do not get all the wet dough out when you place it on the surface for kneading because when you put the ball back in the bowl, it will pick up the rest that was left previously.
If your surface doesn't have any flour left after you have been kneading and put the ball back into the bowl, add about 1/2 cup for the next step. Spread the flour out on the surface.
cover with towel and let rise for 1 hour
Remove from bowl, placing on the flour and lightly sprinkle with more flour on all of the top. Divide into 6 fairly equal parts with a knife but there is no need to cut to the bottom... pull apart.
roll each of the parts into oblong balls to fit into sprayed or oiled bread pans.
cover all bread pans with a towel and let rise for 1 hour
place into oven preheated to 400 and bake for 30 to 35 minutes
remove bread and allow to cool on a rack or board...be careful not to burn yourself, use oven mitts
Start with a large bowl.
5 cups warm water
2 tbs yeast (quick rise if available)
stir a little or use a whisk quickly
add
10 cups whole wheat flour
1/3 cup honey
1 egg
4 tbs olive oil
1 tbs salt
1 tbs cinnamon
1 tsp baking soda
1 tsp baking powder
mix by hand or sturdy spoon
on a clean flat non porous surface place
1 cup old fashioned rolled oats and 3 cups whole wheat flour
Place dough on top of the rolled oats and flour. Smooth the flour and oats out a bit so the dough can be placed completely on flour and oats for kneading.
Kneed by hand for 10 minutes (you will likely need to add another 1 cup of whole wheat flour as you kneed. Fill a cup of whole wheat flour and have it on hand to make it easier)
For kneading, I like to fold in half, turn a little, and fold in half again. If you knead :-) to get some frustrations out, you can also periodically punch and pound on the dough. Keep folding, and turning and after 10 minutes you should be able to have a nice ball to put back into the bowl.
Roll into a ball and place back in the bowl (it's fine if you do not get all the wet dough out when you place it on the surface for kneading because when you put the ball back in the bowl, it will pick up the rest that was left previously.
If your surface doesn't have any flour left after you have been kneading and put the ball back into the bowl, add about 1/2 cup for the next step. Spread the flour out on the surface.
cover with towel and let rise for 1 hour
Remove from bowl, placing on the flour and lightly sprinkle with more flour on all of the top. Divide into 6 fairly equal parts with a knife but there is no need to cut to the bottom... pull apart.
roll each of the parts into oblong balls to fit into sprayed or oiled bread pans.
cover all bread pans with a towel and let rise for 1 hour
place into oven preheated to 400 and bake for 30 to 35 minutes
remove bread and allow to cool on a rack or board...be careful not to burn yourself, use oven mitts
This is from a presentation I have done.
First, seriously consider:
and
D & C 84: 33 remember, this promise pertains to women every bit as much as men.
and
D & C 89 It's important to read and carefully consider all of it, be careful not to assume you know what it says.
One might also do a scripture search of the word: herbs
Now, there's an old nursery rhyme quoted by Wayne Fields, in What the River Knows
“The best six doctors anywhere
And no one can deny it
Are sunshine, water, rest, and air
Exercise and diet.
These six will gladly you attend
If only you are willing
Your mind they'll ease
Your will they'll mend
And charge you not a shilling.”
When I've presented on this topic, I like to discuss with and ask the audience about each of the six, what that means and why they are important.
I'll add just a little on diet:
Consume on a daily basis...at a minimum:
2 servings of whole grains
2 servings of vegetables
1 serving of dairy or foods that provide a good source of calcium
1 serving of protein (There are many non-meat sources of a complete protein such as beans and brown rice, quinoa, and... I'm not telling you to abstain from meat; however, there are many plant based options which are just as healthy and typically less expensive. Some plants have what is referred to as complete protein, such as quinoa, and some in combination provide a complete protein, such as brown rice and beans.)
and
1 serving of fruit.
There are other important nutrients that come from healthy fats such as nuts and/or certain fish, which are important to eat periodically or regularly; however, on a daily basis, the five categories listed above are required for good physical and mental health.
Avoid: sugar, corn syrup, and simple carbohydrates. (Complex carbohydrates are important for good health.)
The next topic I like to discuss is The Rabbit Effect. This talks about the importance of kindness. However; what is often missed when this is discussed is the importance of appropriate and welcomed touch on health.
Next I tell a true story of a children's hospital from many decades ago. This was at a time when, if a baby was sick enough to need to be in a hospital, the chance they would survive and leave the hospital were very slim. In one particular hospital though, there were multiple wings of babies and in one of the wings, the babies started recovering at a significantly higher rate than typical. They hospital staff did various studies on what was different about this particular wing. One of the things they discovered was this wing was actually dirtier than most... There was an old German cleaning woman who was supposed to clean at night, but she wasn't doing her job very well. She was hardly cleaning at all. She was spending her time...holding babies.
The next study I like to talk about is The Roseto effect. There was a very close-knit community in Pennsylvania where the residents had significantly lower than average heart disease. As they studied the population though, they discovered that if a resident went to live in a different town or city, their heart disease averages normed according to the population in the US as a whole. The study determined that the better health was due to the close connections and support within the community.
Another related, interesting, and more recent study is: BYU study shows family history can improve psychological well-being of young adults Participating in family history research reduces students’ anxiety by 20%, increases self-esteem by 8%. This was no surprise to me as there was a study after 911 that showed children who lost a loved one in these multiple tragedies, and who were involved in family history or genealogy, were significantly more resilient and in general did better, that those who did not. Connections with ancestors can also be powerful and provide benefits for both physical and mental health.
Afte3r decades of struggling to lose weight, I cam up with what I called my Weight Loss Miracle Smoothie. You can click the link for that recipe and if you struggle with brain fog when you try to diet, you may want to try it. You do not want to consume any of my specific smoothies more than three or four times a week. It's a good idea to mix up your meals for a variety of nutrients. It would be perfectly fine to consume one of my smoothies every day, but you want variety.
For this smoothie, I recommend you drink it for breakfast or breakfast and lunch. If you have diabetes, keep close track of your blood sugar and follow your doctor's recommendations. I also recommend you consume a couple pieces of whole grain bread or toast with this smoothie.
Start with:
1 cup old fashioned rolled oats
1 cup almond or dairy milk
4 cups water
1 large carrot
1 stalk of celery
1/2 large sheet or 2 small sheets of sea weed. I recommend Nori.
2 tbs Dutch baking chocolate
1 scoop chocolate protein (I prefer pea)
1 tbs cinnamon (if you consistently consume a lot of cinnamon over time, I recommend Ceylon cinnamon)
1/4 cup walnuts
add stevia to taste (I add 1/3 cup but use a granulated stevia with fillers to make it measure similar to sugar. Were you to add that much of the more concentrated stevia, it would be awful.)
1 large banana
blend well
add ice and
blend well again
Note this meal contains whole grains, dairy, protein, vegetables, fruit, and a very healthy fat.
For weight loss: Try this four times during a week and the other days do not overeat, but eat what you might typically eat on a given day. You may want to keep the smoothie and drink a little through the day. If this works well, the next week you might substitute another one of my smoothies for another day of your regular meals. If your goals is to lose weight, over time you may want to get to where you are consuming one of my smoothies every day and a couple pieces of whole grain bread or toast until you have reached the weight recommended by your doctor.
For regularity: Try this three days in a row. If this is not enough to eat/drink, you can have two of the same thing each day.
In a pot soak 1 cup of brown rice and 1 cup of dry beans for two days.
On the day you are making the bread, drain the water and refill the pot with 9 cups of water (use a pot large enough). Bring to hard boil then turn stove to medium (soft boil) and allow to boil for 20 minutes.
In a very large bowl add
1/2 cup vital wheat gluten
2 tbs salt
1 cup olive oil
1 1/2 cup honey (local honey may provide additional health benefits to your immune system)
After the beans and rice have boiled for 20 minutes, use a ladle to put about 1 cup at a time in a blender. Blend/puree well. Only do about a cup at a time because this is very hot and you don't want to burn yourself. Hot liquids also have a tendency to push the lid open.
Pour the liquid with pureed beans and rice.
Add 2 cups of ice water (water with ice in it) You want the dough to be very warm but not too hot when you put the yeast in. Warm enough to activate the yeast but not so hot it kills the yeast.
Using a mixer, mix the ingredients well. Allow the ice to melt...do not try to run the mixer through the ice.
Add three large eggs and 2 tbs yeast.
With the mixer, thoroughly mix again.
Pour into 5 -6 bread pans sprayed with oil.
Allow the bread to rise from 10-20 minutes. You do not want it to rise so much it falls when you bake.
Put in an oven, preheated to 350 and bake from 45-50 minutes.
Remove and allow to cool... though it is at it's very best still warm with butter or a fruit (no sugar) jam
Start with a large bowl. If you have a KitchenAid, that works great. If you do not, you can use a large bowl and mixer until it gets too stiff for a mixer. You will then need to mix by had with a large sturdy spoon.
In the bowl add:
1 cup olive oil
2 large eggs
2 tbs salt
1 1/2 cup honey
1/2 cup vital wheat gluten
1 1/2 cup very hot water (I put it in the microwave for a minute 30 seconds)
mix well
add while mixing but after allowing it to mix for at least a couple minutes
2 tbs yeast
then add
5 cups warm water
10 cups whole wheat flour
continue mixing
now add and if you are using a mixer, by now you will have to change to hand mixing with a stout spoon
either:
2-3 cups chopped dried fruit
or
2 cups smashed ripe bananas
or
2 cups cooked brown rice
or
2 cups rolled oats
mix well. you may want to kneed the bread if you do not have a stout bread mixer
pour into 4-5 bread pans that have been sprayed with oil or well greased,
cover with a towel and allow to rise for 30 minutes
place in an oven, preheated to 350 for 45 minutes.
Allow to cool, cut, eat and enjoy. Better is my favorite thing to add.
Start with a large bowl. If you have a KitchenAid, that works great. If you do not, you can use a large bowl and mixer until it gets too stiff for a mixer. You will then need to mix by had with a large sturdy spoon.
Add into the bowl:
1/2 cup honey
1/2 cup olive oil
1 tbs salt
2 large eggs
1 cup very hot water
mix then add while mixing
1 tbs yeast
then add:
2/12 cups warm water
continue to mix
add 7 cups gluten free flour. I used Bob's Red Mill Gluten Free Rice Flour
You could probably use any rice flour and oat flour may also work
Instead of 7 cups flour you can use 6 cups and add a cup of chopped dried fruit or cup of banana.
Pour into two bread pans sprayed with oil.
Cover with a towel and allow to rise for 30 minutes.
Put into a preheated oven (350 degrees) for 45 minutes. Allow to cool, remove from pans and enjoy.
Into a stout blender add:
1 cup old fashioned rolled oats
1 cup almond milk
1 scoop vanilla pea protein
1 large lemon, peeled (I find it easier to cut it in half and use a knife)
1 ounce (by weight) ginger root
1/2 cup honey (or to taste)
1 tablespoon rosemary
four cups water
ice
blend well
Enjoy
Start with a stout blender
Cut the very ends off of 6 Brussel sprouts, wash, and place in the blender
add 2 cups blueberries
add 1/3 cup pure maple syrup
add 1 scoop vanilla protein (pea is best0
add 1 cup milk (I prefer almond)
add 1 cup old fashioned rolled oats
add 1 tablespoon anise
add 3- 4 cups water
add ice and blend well
