Warm Miso Spinach Salad (Raw Vegan) – Hippocrates Institute

Warm Miso Spinach Salad (Raw Vegan)

Ingredients

  • 2 ounces of lemon juice
  • 2 cups sliced parsnip
  • Inch and a half of ginger sliced
  • 6 oz. of water (add more to achieve desired consistency)
  • 1.5 tbsp tahini
  • 1 tbsp miso

Method

  1. For the dressing: 2 ounces of lemon juice, 2 cups sliced parsnip, Inch and a half of ginger sliced, 6 oz. of water (add more to achieve desired consistency). Blend till creamy.
  2. Then add in… 1.5 tbsp tahini, 1 tbsp miso.
  3. For the salad: Place your spinach in the dehydrator for one hour. The process of dehydrating helps to enhance and intensify the flavor of the spinach.
  4. Shape the wilted spinach into rounds and plate. (Optional:add brags liquid aminos).
  5. Add the dressing, garnish with black sesame seeds and serve.
A beautiful warm summer appetizer that is full of flavor, nutrients, and exceptionally healthy ingredients.

Flashback Friday: Effect of Sucralose (Splenda) on the Microbiome Michael Greger M.D. FACLM

What effect do artificial sweeteners such as sucralose (Splenda), saccharin (Sweet & Low), aspartame (Nutrasweet), and acesulfame K (Sweet One) have on our gut bacteria?

DOCTOR’S NOTE

Can’t get enough of artificial sweeteners? Check out:

Erythritol May Be a Sweet Antioxidant, but there are some caveats for it and other nontoxic, low-calorie sweeteners. See:

Does it really matter if our gut flora get disrupted? You’re in for a surprise. See:

If you haven’t yet, you can subscribe to my videos for free by clicking here.

Mexican Plant-Based Cooking 101: Chef’s Guide for Delicious Authentic Flavor – Center for Nutrition Studies – T. Colin Campbell

Traditional Mexican cuisine adapts so well to a whole food, plant-based diet that you will never want for nutrition, flavor, or variety. Beans, rice, and corn work in endless combinations with fresh herbs and vegetables, and everyone’s favorite tropical fruit—the avocado!

Mexican Plant-Based Cooking 101: Chef’s Guide for Delicious Authentic Flavor – Center for Nutrition Studies

Troubleshooting: Not Getting Results On Your Own by Brooke Goldner, M.D.

From a recent Q&A: What if I am not seeing results trying to do Rapid Recovery on my own?

Want to learn the Goodbye Lupus Protocol for free? Free webinar classes happening now! CLICK the link that follows TO WATCH & LEARN: https://goodbyelupus.com/6-steps-to-r…

At the classes, you can sign up for FREE LIVE Q&As with Dr. G at the classes so you can ask her all of your questions about health live.

More Plant Based Resources from Stephanie Spencer

StephanieSpencer

Hello friends!

Understanding that the powerful urges we have to eat food that is not good for us (fat, sugar, meat, cheese) come from strong evolutionary forces that were hardwired into our bodies millions of years ago helps us make sense of why we are drawn to these foods today.

We evolved in an environment of scarcity and our bodies were designed primarily to SURVIVE UNTIL REPRODUCTION in a variety of challenging environments.  But one environment in which our bodies appear to have no ability to adapt is an environment of continual dietary excess with ready and cheap access to high calorie, nutrient-poor food on a continual basis.

Here are a couple of short videos that explain this phenomenon very well: 

Addictive foods-Dr. Neal Barnard, sugar, cheese, dairy

https://youtu.be/EgPbjxtJkoM 14 min. 55 sec.

 Dr. Doug Lisle, supranormal stimuli (I love Dr. Lisle’s dry wit)

https://www.youtube.com/watch?v=jX2btaDOBK8 14 min, 56 seconds.

Aaaand, here’s my favorite pickled red onion recipe:

A small amount of sugar used as flavoring (as this recipe does) is generally acceptable on a WFPBD for non-diabetics.  Likewise with salt used in moderation.
Hope y’all have a good week.
Stephanie
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