“Why me?” Plant Fit Summit

In 2019 Science Daily published fascinating research where they asked patients:

“What do you think is the reason you got cancer?”

The result:

“Bad luck” or fate was the third most common perceived cause of their cancer – behind age and family history.

While understandable, these answers give the power to something outside of their control and when you do that, you’re less likely to change for the better because why bother…

So the #1 question you want to avoid is:

“Why me?”

The brain will come up with some seemingly logical answer to that question – true or not – and you’ll be trapped…

Better questions to ask are:

  • “What factors that may have contributed to me being in this situation can I control?”
  • “What can I do to improve my chances to get out of this?”
  • “Who has overcome this before and how?”

While the study looked at cancer, the power of asking the right questions applies anywhere…

So here’s a challenge for next week: pay attention to what questions you ask yourself and try to ask more empowering questions!

And that’s what we hope to have done with the Plant Fit Summit (click here if you haven’t claimed your spot already!)

We’ve been told “it’s just bad luck” when our family members were diagnosed with cancer…

But once you dig deeper you’ll find that genetic mutations play a major role in only about 5 to 10 percent of all cancers… and that genetics are rarely the sole cause. Imagine how empowering that knowledge is because it means that in the vast majority of cases we are not powerless…

And it’s the same with so many diseases and challenges we face today!

So join us on the Plant Fit Summit right now and find answers to the most urgent questions.

We’ve prepared 9 eye-opening days for you – here are just some of the highlights:

  • Which self-controlled factors threaten our immune system – hint: most of the time we are unwittingly taxing it ourselves but a few simple steps can free up your immune system’s capacity.
  • A simple test anyone can do at home to see if you suffer from adrenal fatigue (so common in a year dominated by bad news)
  • How to match your goals to your personality type (this can be a game changer if you feel it’s a struggle)
  • Debunking myths with one of the doctors featured in the documentary “Game Changers” (avoiding common mistakes and misconceptions is half the battle)
  • Which social, environmental and lifestyle factors can promote systemic chronic inflammation (these often sneak up on you even if you make health a priority in life)
  • 7 habits for permanent weight loss (without counting calories, portion control or excessive exercise)
  • The different types of Omega-3s and how to allow the body to convert more into the molecules your brain needs
  • The gentle daily detox program you can implement at home (our body is designed to release toxins and you’ll learn how to support this release)

And so much more including six bonus presentations by people who are taking on the status quo to lead to systemic change…

We’re beyond excited to share this year’s summit with you and hope you’ll join us and 36 experts that you don’t want to miss…

>> Click here to claim complimentary access now <<

Wishing you a great weekend and see you on the summit.

Yours in health,

Tobi & Luke

Source: https://plantfitmovement.com/ 

 

 

 

 

 

 

 

Walnut Truffle/Blondies (Raw Vegan Dessert) – Hippocrates

Walnut Truffle

Ingredients

  • 3½ cups soaked & dehydrated walnuts
  • 1 T vanilla, ½ t stevia and 1 T water
  • Vanilla Cream Topping:
  • 1 cup nut milk
  • 1 cup soaked macadamia nuts
  • 1 t lemon juice, 1 T liquid vanilla, alcohol free
  • ¼ t stevia, pinch of sea salt
  • 1 t lecithin
  • ¼ cup coconut oil (soft/melted)

Method

  1. Chop in food processor until fine: 3½ cups soaked & dehydrated walnuts then add: 1 T vanilla, ½ t stevia and 1 T water.
  2. Process and pulse until mixture forms a ball (Do not over process).
  3. Press mixture into a flat dish for Blondies or roll into bite size truffles.
  4. For variation roll truffles in shredded coconut or shopped dehydrated nuts.
  5. Refrigerate or serve as is. Truffles will keep in refrigerator for 8 weeks.
  6. Vanilla Cream Topping:
  7. Blend until smooth: 1 cup nut milk 1 cup soaked macadamia nuts 1 t lemon juice, 1 T liquid vanilla, alcohol free ¼ t stevia, pinch of sea salt.
  8. After blending above well, add: 1 t lecithin, ¼ cup coconut oil (soft/melted).
  9. Blend until well incorporated.
  10. Vanilla cream will keep in refrigerator for 5 days.
Share recipe:

Overly sweet desserts are so overrated. These truffles (or blondies depending on how you make them) are the perfect combination of light sweetness and savory decadence. This satisfying recipe was provided by the Hippocrates Health Institute Pastry Chef Rentate Wallner.

As with all of our desserts there is no added sugar and it’s totally raw!

Source: https://hippocratesinst.org/learning-centre/meal-plans-recipes/walnut-truffle-blondies-raw-vegan-dessert/

15 Tips for Balanced Nutritional Meals – Hippocrates 

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Read time: 3 min
Category: Wellbeing

It is important to increase the proportion of raw food in your diet to a minimum of 80% by weight. The rest of your diet should be carefully selected and optimally prepared to be of minimal challenge to your body. The following are some guidelines:

  1. Breakfast ideas: Juice one lemon in 16 ounces of water. Follow 15 minutes later with a green juice, or diluted fruit juice. Take your supplements with this drink. If you feel that you need more, wait 30 minutes and toast some sprouted rye bread, cook some soaked millet, or have an unsweetened single grain cereal with grain milk. Remember that you are ‘breaking your fast’, so green juice, lemon water and a 2-ounce shot of wheatgrass juice are always best first.
  2. Salads: Eat two large salads (50% sprouts) every day. When you prepare salads, make enough for two meals. Do not add salad dressing until you are ready to eat the salad. Use only Program approved dressings.
  3. Salad dressings: Choose either avocado, soaked nuts or seeds (sunflower, pumpkin, sesame) or recommended cold-pressed oil with your favorite herbs. Add the following to taste: pressed garlic, kelp, dulse, Bragg Liquid Aminos or Nama Shoyu (wheat allergy sensitive).
  4. Spaghetti sauce: Make a fresh raw red bell pepper sauce by blending the peppers with herbs and spices, as you would for conventional spaghetti sauce. To thicken, you can add some psyllium husk. Let sit for some time so that the flavors can mix, or heat to under 115°F (42°C), if you must.
  5. Sea vegetables: An important source of organic minerals, especially iodine. Try soaking alaria, arame, dulse, hijiki, kelp, kombu, nori and wakame; which can also be used in soup preparations – both raw and cooked.
  6. Dips: Hummus and guacamole are tasty and easy to prepare.
  7. Avocado: Limit use to 2 or 3 times per week. Consume no more than 1 medium avocado per meal.
  8. Soaked nuts/seeds: Use a handful at 2 or 3 meals during the week. You can also use them to make loaves, burgers and sauces.

Best Cooked Foods

  1. Hot Cereals: Kasha (buckwheat), quinoa, millet, and teff (tastes like oatmeal). Soak before cooking.
  2. Grains: Amaranth, buckwheat, millet, quinoa and teff. Soak before cooking. Add vegetables for additional flavor.
  3. Pasta: Soba (100% buckwheat) noodles are delicious.
  4. Beans: Chickpeas, lima, pinto and Northern white. Soak before cooking.
  5. Lightly Steamed Vegetables: Broccoli, cabbage, cauliflower, green beans, kale, leeks, fresh peas, rutabaga, summer and winter squashes, sweet potatoes, turnips and yams. Avoid the nightshade family: tomatoes, bell peppers, eggplant and white-flesh potatoes.
  6. Baking Vegetables: Winter squashes, sweet potatoes and yams. Again, avoid the nightshade family. Warm Soups: Blend a combination of raw and steamed vegetables in a blender with some water. Season to taste. Heat slightly, warmer than body temperature if desired. You may use warm water in a Vita-Mix, when blending the vegetables, to make the soup warm.
  7. Snacks: Air-popped popcorn or frozen bananas made into ice cream.

Wasting Food: Steps You Can Take To Stop Food Waste – Ocean Robbins, Food Revolution Network

SUMMARY

Nobody likes wasting food. But nearly all of us do it. A lot. And this isn’t just about a few spears of broccoli left on your plate after supper. Food waste is a massive problem that threatens our climate, our air and water and soil, and our ability to grow enough food to feed humanity for future generations. And the good news? There’s a lot you can do about it.

Continued here: Wasting Food: Steps You Can Take To Stop Food Waste

Here’s an excellent  practical step you can take in the greater Little Rock area: http://www.theurbanfoodloop.com/

The Statistical Insanity over the Media and Government’s Response to Coronavirus

Commentary by Brian Shilhavy
Editor, Health Impact News

The one thing I love about math are its absolute values to show truth, as opposed to science which really cannot prove anything. See:

Mathematical Proof vs. Scientific Proof: Are They the Same?

This is one of the best commentaries and analysis on the current Plandemic I have heard so far. This is my first exposure to Larken Rose, but he has a great way of communicating logic and good sense into the phony response by the media and their fear mongering that is over COVID-19 that is very refreshing!

FOCUS and FEAR (Covid-19)

If others can control your FOCUS and AWARENESS, then they can control your perceptions, fears and behaviors.

Larken Rose. June 5, 2020 broadcast.

Source: https://healthimpactnews.com/2020/the-statistical-insanity-over-the-media-and-governments-response-to-coronavirus/

Vegans Must Get DHA To Prevent Depression Or Dementia – Dr. Joel Fuhrman

Joel Fuhrman M.D., a board-certified family physician who specializes in preventing and reversing disease through nutritional and natural methods, and #1 New York Times bestselling author of Eat to Live, Super Immunity and The End of Diabetes, delivers a powerful paradigm-shifting lecture showing us how and why we never need to diet again.

You will understand the key principles of the science of health, nutrition and weight loss. It will give you a simple and effective strategy to achieve—and maintain—an optimal weight without dieting for the rest of your life. This new approach will free you forever from a merry-go-round of diets and endless, tedious discussions about dieting strategies. This is the end of dieting.”

Dr. Fuhrman’s website

 

Vitamin B12: All Your Questions Answered | Forks Over Knives

Vegans are regularly advised to mind their levels of vitamin B12, but vegetarians and even meat eaters often come up short on this important nutrient, which helps keep nerves and blood cells healthy. In this informative Q&A—and in the video below—Dr. Sofia Pineda Ochoa goes deep on where vitamin B12 comes from, why we need it, and how to ensure we’re getting enough.

What is vitamin B12, and why do we need it?

Vitamin B12 is a water-soluble vitamin that is important for the maintenance of the nervous system and in the formation of red blood cells.

Continued here: Vitamin B12: All Your Questions Answered | Forks Over Knives

How to Make Veggie Sushi from Forks Over Knives

Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and max out on your favorite plant-based fillings. Here’s how to make and roll your own vegan sushi.

Select and Season the Grains 

No, you don’t need specialty rice to make sushi. Any short-grain rice type will work, as will other small whole grains such as quinoa, millet, barley, and bulgur.

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MASTER PLANT-BASED COOKING WITH FORKSChoose one of our two fun, flexible at-home cooking courses. Courses begin June 16.

The real secret to tasty sushi rice and grains is the seasoning. This master recipe provides that perfect balance of sour and sweetness with a touch of salt—the flavor profile that gives the grains their “sushiness.” Be sure to use the optional arrowroot powder or cornstarch with non-rice grains, as it will help them stick together.

Master Recipe: Sushi Rice (or Other Grains)

  • 2 tablespoons brown rice vinegar or distilled white vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons arrowroot powder or cornstarch, optional
  • ¼ teaspoon salt, optional
  • 2 cups hot cooked brown rice or other whole grains

Stir the vinegar, maple syrup, arrowroot (if using), and salt into 2 cups of hot (just-cooked) grains. Cover, and let stand 15 minutes so the grains absorb the flavors. Cool until easy to handle, then use to make sushi.

Continued here: How to Make Veggie Sushi