delicious – Organic Healthy Life – Nancy Addison – Nutrition

My Comforting Classic: Lentil Soup Recipe

Nancy Addison — Mon, 12 Jan 2026 21:42:16 +0000

More than a recipe, this soup is a cherished tradition in my home during colder months. It’s rich, satisfying, and a testament to the joy of simple, home-cooked meals.

This hearty, nourishing soup is my go-to for winter meals. Its humble ingredients meld together to create a symphony of nutritious hearty flavor. It’s a bowl full of comfort.

Lentils are one of the main ingredients. They are delicious and nutrient-dense, offering plant-based protein, fiber, vitamins, and minerals.

I suggest always buying the “organic” lentils, because the non-organic varieties are usually saturated with the Roundup Ready herbicide to expedite harvest. This toxic residue penetrates the plant and cannot be removed by washing or cooking. What we consume becomes our cells, tissues, and blood, underscoring the importance of quality.

I serve it with some crusty, whole, sprouted-grain bread.

Ingredients

2 T. extra virgin, pure coconut oil
2 onions, chopped
3 carrots, chopped
3⁄4 tsp. marjoram
3⁄4 tsp. thyme
1 tsp. unrefined, mineral-rich salt (or to taste)
1⁄4 tsp. black pepper
1⁄2 tsp. ground caraway seeds
3 c. tomatoes (crushed or diced)
7 c. non-chlorinated water
1 c. sprouted lentils, rinsed
1/3 c. fresh parsley or 2 T. dried parsley
1⁄2 c. or more cheddar cheese, grated
(from cows or goats that are grass-fed and humanely raised)

Directions

1. Sauté́ the oil, onions, carrots, marjoram, thyme, ground caraway seeds, salt, and pepper about 4–5 minutes in a large soup pot.
2. Add tomatoes and stir for a couple of minutes.
3. Add water and sprouted lentils.
4. Bring to a boil, then reduce heat to a simmer and cook 45 minutes, or
until lentils are soft.
5. Remove from heat and add parsley.
6. Sprinkle with cheese, if using.
7. Serve warm.

Note: You can purchase sprouted lentils or you can soak the lentils overnight in non- chlorinated water, then drain them before cooking.

Remember, the main ingredient is always love!

Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated.

Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post My Comforting Classic: Lentil Soup Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Vegetarian, Gluten-free Shish Kebab Recipe

Nancy Addison — Sun, 07 Sep 2025 15:21:45 +0000

This is my vegetarian version of a dish that is traditionally meat cooked on a stick. Shish kebab actually means “roast meat.” The shish kebab was developed by nomadic peoples who once inhabited the area around present-day Turkey. Today, variations of the dish exist in almost every culture. In Asia they are called satay and are usually served with a dipping sauce. The French call them brochettes, meaning skewers. Whatever the terminology, this dish is easy to prepare, serve, and eat.

Shish kebabs make a perfect dinner whether you are entertaining, camping, or want an easy dinner at home. They can be prepared in advance and assembled fairly quickly. For my vegetarian shish kababs, I like to use mushrooms and/or seitan (a wheat-based product with the texture of meat and a high protein content).

The marinade for them can be as easy as your favorite teriyaki sauce, Italian salad dressing, or barbeque sauce—or you can be creative and mix and match fruit juices, hot sauces, herbs, and spices to create your own signature marinade. Allow the mushrooms and/or seitan to marinate for at least an hour in the refrigerator to absorb the flavor. I use an organic gluten-free teriyaki sauce.

“Dinner on a stick” is especially fun as a hands-on cooking and eating experience for kids. The main utensil needed will be stainless steel/metal or wood skewers. Always soak wood skewers 20–30 minutes, and then dry off any excess water before assembling. This keeps them from catching fire while cooking.

This is a great vegetarian dish that can fill that craving for a meaty food. When I first became a vegetarian, I missed the chewing, the barbecue sauce, and the texture of meat. Wheat meat, or seitan, really can be extremely delicious. I prefer to use seitan instead of tofu. Seitan has twice the amount of protein as tofu, and I like the texture better. Mushrooms are also a wonderful, hearty substitute for meat. (My recommendation is to always buy certified organic Non-GMO ingredients (especially Seitan) if possible, or don’t buy it at all.)

In my recipe below, I have combined the two to make a rich, hearty meal. Mix in a variety of flavors and colors by adding different fruits and vegetables. When everything comes together, you will have a beautiful, fun, and delicious meal!

This recipe will fill approximately 25 8-inch skewers.

Ingredients:

1 lb. seitan, cut in 11⁄2-inch cubes

1 lb. button mushrooms, stems removed
1 c. or more teriyaki sauce
extra virgin, pure coconut oil
1 large red onion, cut in 1 inch cubes

2 zucchini, thickly sliced

1 and 1⁄2 c. cherry tomatoes, whole
1 pineapple, cut into 1-inch cubes
salt to taste (optional)
black pepper to taste (optional)

Directions:

Place mushrooms and seitan in a large Ziploc bag with enough teriyaki sauce to completely cover them. Refrigerate an hour or two, turning bag over every once in a while, to make sure mushrooms are thoroughly marinated.
If you are using a grill, start the fire. Skewers can also be broiled or baked in the oven, or grilled on an electric indoor grill.
If using wood skewers, soak in water 20–30 minutes, then dry.
Rub skewers with coconut oil.
Assemble skewers with mushrooms, onion, zucchini, tomatoes, seitan, and pineapple.
Put skewers in a large Ziploc baggie with teriyaki sauce and keep in the refrigerator until time to cook.
Bake, broil, or grill shish kebabs over medium heat for about 10 minutes, or until seitan is done to your liking, turning kebabs every few minutes. Make sure they don’t burn.
Season with mineral-rich salt and freshly ground black pepper to taste.

Notes:

Teriyaki sauce is rather salty. Because of this, you may not need to add additional salt and pepper to this recipe.
You can also cut a yellow, red, or orange bell pepper to be one of the ingredients on the shish kebab.
3. For a nice glaze, and to keep kebabs more moist, brush them with marinade while cooking.

Variation:

Make your own marinade for this dish. Using olive oil, garlic, herbs, soy sauce, and a little maple syrup or brown rice syrup, you can make a very nice marinade of your own creation.

This is an excerpt from “How to Be a Healthy Vegetarian,” Second Edition, pages 229 -230, by Nancy Addison

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com 
Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated.

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.
Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Vegetarian, Gluten-free Shish Kebab Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Irish Stew – Recipe – Gluten-free

Nancy Addison — Sun, 16 Mar 2025 18:10:07 +0000

I co-authored the book “Alive and Cooking” with my friend
Maryann De Leo. Half of the book is recipes and the other half includes healthy recipes and the other half is filled with health, nutrition, and lifestyle information for older adults and people taking care of elderly parents.

Maryann’s dear friend Chris’s mother (Gladys) was known for her delicious Irish Stew. This is an easy gluten-free recipe that makes about 4 to 6 servings. I thought this might be something you wonderful to prepare for Saint Patrick’s Day.

Ingredients

1 1⁄2 lb. organic grass-fed, humanely raised chuck beef

2 T. organic, pure, unprocessed coconut oil

2 1⁄2 cups tomato sauce

2 1⁄2 c. high-quality water with no chemicals

3 large potatoes

2 medium red onions

3 carrots, sliced

Mineral-rich salt to taste

Black pepper to taste

Directions

1. Cut chuck beef into cubes.

2. Heat oil in a pot and add the beef cubes.

3. Brown beef on all sides.

4. Drain off oil/grease.

5. Add tomato sauce and water.

6. When meat is almost cooked, add potatoes, onions, carrots, salt, and pepper, and cook until tender.

Variations:

1. Substitute potatoes with color, (like purple or red skinned, or golden) for white potatoes.

2. I substitute pure, extra-virgin, organic coconut oil for the vegetable oil she had in her recipe for a healthier stew.

NOTE:
ALWAYS buy pure organic coconut oil.
Avoid any type of “Fractionated” Coconut oil. It is a Trans-Fat and is terrible for your health. It is sold as a liquid and many people use it for their essential oils mixer oil. I would recommend NEVER USING it for ANYTHING!

This recipe is from “Alive & Cooking” by Maryann De Leo and Nancy Addison. Click here for Nancy’s author page on Amazon.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated.

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Irish Stew – Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based

Nancy Addison — Wed, 11 Dec 2024 19:48:14 +0000

This recipe is a nutritious and colorful side dish. It also makes a nice holiday side dish. It is a beautiful blend of sweet and tart flavors. It’s also gluten-free and vegan, so you can provide this dish for those who have those specialized diets.

The sweet potato is sweet, but not the high-calorie indulgence most people think. It has 105 calories per 3½ ounces, about the same as a regular white potato. It is not even a potato but a member of the morning glory family. It is packed with Vitamin A and beta-carotene. This high-fiber food is a wonderful way to add color and variety to a meal.

This recipe makes eight servings.

Ingredients:
5 large sweet potatoes, peeled and cut in 1-inch cubes
2 T. pure coconut oil
1 large green apple, cored, peeled, and diced
1 c. raw cranberries
½ c. raisins
1 T. raw, unfiltered honey or coconut sugar
½ c. orange juice

Directions:
1. Preheat oven to 350°F.
2. Place sweet potatoes in a large, oiled (coconut oil or butter) baking dish, and top with apples, cranberries, and raisins.
3. Drizzle with honey or raw sugar.
4. Pour orange juice over the top.
5. Cover and bake for 1 hour and 15 minutes, or until sweet potatoes are tender when pierced with a fork.

Variations:
Substitute yams for sweet potatoes.
Add ¼ cup chopped pecans or walnuts.
Substitute dried cranberries for fresh.
Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient.
The Main Ingredient Is Always Love!

copyright@nancyaddison2015

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free

Nancy Addison — Wed, 03 Jul 2024 18:02:42 +0000

This is a delicious rice recipe that I make frequently. I start the recipe a day or two ahead of when I wish to serve the rice, because I sprout all my organic, whole-grain rice. Sprouting rice, grains, seeds, lentils, and beans removes the phytic acid. This removes the enzyme inhibitors and makes them more digestible. I add coconut oil, ghee, and mineral-rich salt to add more richness and flavor to a basic rice dish. This recipe yields approximately six 1-cup servings.

Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½ tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

2. After soaking for 12 to 16 hours, you rinse the rice thoroughly in a small-weave sieve until water runs clear.
Set aside.

3. Bring water to a boil in a large pot. Add the sprouted rice, mineral-rich salt, coconut oil, and let boil for a couple of minutes while stirring.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

A rice cooker is an easy way to make rice quickly and perfectly every time.
Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

The post Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free

Nancy Addison — Mon, 25 Dec 2023 16:52:29 +0000

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat.

This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Serves 8 – 10

Ingredients

8 oz. whole, sprouted-grain lasagna noodles (gluten-free are good)

2 eggs (preferably organic, humanely raised, and pasture raised)

1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)

2 c. mozzarella cheese, grated (preferably from cows or goats that are grass fed and humanely-raised)

1 c. Parmesan cheese grated (preferably from cows or goats that are grass fed and humanely raised)

½ c. parsley (fresh), chopped

1 c. red onion, chopped

1 T. extra virgin, pure coconut oil

1 c. mushrooms, sliced

2 cloves garlic, minced

2 c. broccoli, chopped

½ c. baby spinach, chopped

3 c. tomato sauce

1/2 tsp. unrefined mineral-rich salt

1/4 tsp. black pepper

dash of cayenne pepper

pinch of garlic salt

pinch of onion powder

1/8 tsp. basil (dried)

1/8 tsp. thyme (dried)

1/8 tsp. parsley (dried)

1/8 tsp. savory (dried)

1/8 tsp. sage (dried)

1 tsp. miso

1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.

2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.

3. Dissolve miso in the ¼ c. of water and set aside.

4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.

5. Beat eggs.

6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.

7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.

8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.

9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.

10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.

11. Bake 25 to 30 minutes.

12. Serve warm.

Notes

1. I love to use roasted tomato sauce with this recipe.

2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.

3. You can use Vegan egg and cheese options. I have resources and recipes for these in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

4. I make a larger version of this herb mixture, store it in a glass jar, and use it frequently in many of my recipes.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

The post Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nori Rolls with Nut Pâté Recipes – Raw, Gluten-free, Plant-based

Nancy Addison — Sun, 02 Jul 2023 17:47:57 +0000

These are easy and delicious. The first time I made this recipe was when I needed a quick lunch to take with me on an airplane. This is a great finger food and makes a terrific appetizer.
Children love to help you create these!

Ingredients

2 nori sheets
1 cup Nut Pâté (see recipe below)
1–2 avocados, seeded, peeled, and sliced
1 carrot, julienned
1⁄2 cup sprouts (sunflower or broccoli)
1⁄2 cup coconut aminos or organic soy sauce for dipping (unpasteurized, organic)
1⁄4 cup wasabi (optional as a condiment to serve with it)
1⁄4 cup pickled ginger (optional as a condiment to serve with it)

Directions

1. Lay out a nori sheet (shiny side down) on a flat surface or a bamboo sushi mat that can roll up.
2. Spread half of the Nut Pâté on the nori sheet in a thick layer, leaving about a half-inch border around the outside edge.
3. Lay half of the avocado slices lengthwise over Nut Pâté.
4. Lay half of the carrots lengthwise in a thick layer on the avocado.
5. Lay half of the sprouts on the carrots and avocado in an even layer.
6. Take the end of the nori sheet closest to you and start rolling it away from you.
7. When you get to the end, seal the edge with a little water to make it stick.
8. Slice the roll into about 1-inch-thick portions. Repeat with the second nori sheet and the rest of the Nut Pâté, avocado, carrots, and sprouts.
9. Dip in soy sauce and enjoy with wasabi and/or pickled ginger.

Notes:
1. The nori will cut easier if you use a very sharp knife.
2.Avocado is one of the two main ingredients in the recipe, so use a half or a whole avocado for each roll.
3. You can substitute the nut pate with a nut butter of choice.

Nut Pâté

This is an easy, rich, and savory snack or appetizer. I use it as a filling for my Nori Rolls with Nut Pâté (the recipe is in my “How To Be A Healthy Vegetarian” book). You could also serve this with crackers or with chopped vegetables as a dip.

Start this recipe a day ahead of time, so you can soak the nuts in water to remove the phytic acid, or buy already sprouted nuts.

Ingredients

2 cups sprouted pecans, (soaked 12–18 hours in pure, non-chlorinated water, drained and dried in a dehydrator or in an oven on low heat below 110 degrees, never use a microwave)
1 red bell pepper, cored, seeded, and chopped
2 large stalks celery, chopped
2 tbsp. fresh lemon juice
1 tsp. unrefined sea salt

Directions

1. Combine all ingredients in a food processor.
2. Add a little water if necessary.

Variations:

1. Use walnuts in place of the pecans.
2. Use lime juice instead of lemon juice.

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Nori Rolls with Nut Pâté Recipes – Raw, Gluten-free, Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Easy Corn Chowder Recipe – Gluten Free, Raw, Vegan

Nancy Addison — Sun, 11 Jun 2023 00:30:40 +0000

This is an easy, refreshing, and delicious soup that is great for summer!

It can accompany a main dish, a sandwich, or a salad.
I highly recommend purchasing certified organic corn,
because of the danger of the non-organic Bt toxin in GMO corn.

Insect-resistant crops include corn, potatoes, soy,
and cotton. Due to genetic modifications, these plants
produce an insecticide to kill insects that feed on them.

If the genetically engineered plant is killing small
insects, then what is it doing to the person who
is eating this food?

Bt toxin is an example of a poison, which is used extensively today on corn,
potatoes, soy, and cotton. The Bt toxin eats holes in the stomachs of
insects to kill them. Even though it is supposed to act only on insects,
studies are now showing that this toxin is eating holes in the digestive
systems of people who ingest these foods.

The studies show that even if you are not eating foods
genetically engineered to produce Bt toxins, but are
consuming the animals that are fed these foods,
you are getting the Bt toxin into your body. This includes the
unborn babies of pregnant mothers who eat meat from animals consuming
the Bt toxin in their feed. (1)

Here is the corn chowder recipe:

Ingredients

2 1/2 cups unsweetened coconut milk

1 frozen package of organic corn

Mineral-rich “Real” salt to taste

Directions

1. Defrost the corn.
2. Blend the the milk and almost all of the corn in a blender.
Hold out about 1/2 cup of corn to add to the soup after it’s blended.
3. Pour into a bowl, add the remaining handfuls of corn and stir, adding mineral-rich salt to taste.

Variation: For a richer soup, add 1/4 of an avocado to the blender mixture, and then top off the soup with some thin slices of avocado on top, for a lovely presentation.

vegan/gluten-free/raw

Source: 1. Aris, A, & Leblanc, S. (2011, May). “Maternal and Fetal Exposure to Pesticides Associated to Genetically Modified Foods in Eastern Townships of Quebec, Canada.” Reproductive Toxicology, 31(4), 528-33. DOI: 10.1016/j.reprotox.2011.02.004

Medical disclaimer   Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Easy Corn Chowder Recipe – Gluten Free, Raw, Vegan appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Eating Healthier At This Time Of Year (With A Green Smoothie Recipe)

Nancy Addison — Sat, 17 Oct 2020 16:03:17 +0000

People may or may not be celebrating Halloween this year, due to current events. But if it is celebrated, even on a smaller scale, it is always a good time to think about introducing healthier foods to your and your child’s diet.

We want to protect our children from harm in all aspects of their lives, and a healthy diet is a crucial way of protecting them. The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is frightening to think how much sugar they can ingest in a single day around Halloween and the holidays.

Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems. Anything high in fructose, like high-fructose corn syrup or agave nectar, disrupts the body’s ability to make insulin, as well as being a hormone disrupter.

Halloween, however, allows a parent the unique opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky green ET smoothie?

This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Glyphosate, the leading herbicide used on non-organically grown crops, was originally patented as an antibiotic. This saturates the food and kills all life that it is growing in. Dr. Richard N. Olree Jr DC described this non-organic food as eating an antibiotic with every bite, on an interview on Diverse Health Services. https://www.youtube.com/watch?v=JiWl8rTP2XI

Dr. Olree said that when we eat foods that are grown or killed then it is like taking an antibiotic every time you take a bite of food. Question: Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

The food industry uses this herbicide (glyphosate) now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, and more, so they can harvest them quicker.

Antibiotics are non-selective. Antibiotics Kill All Life. Our immune system is made of beneficial bacteria. Antibiotics kill all the bad bacteria, but they are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and Non-GMO.

I highly recommend making a healthy, organic, green smoothie as a special treat during Halloween. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When we introduce new foods, it may taste unusual at first, mainly because you are not used to eating that food. If you stick with it for about 10 days of 2 weeks, this gives your body a chance to develop new taste buds adjusted for this new food. So, if a healthier change of diet is desired, just stay the course and the foods will start tasting better and better.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie ready and know that you’re giving them something nutritious and share the experience with them.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit, and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.

Iron is more absorbable into the body when vitamin C is present, so if you use baby spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Recipe for a Green Smoothie

Ingredients

1 cup Leafy Greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)

1 tsp. Broccoli Sprout Powder

2 Whole Fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)

3 – 4 Dates (pitted and soaked in water to soften)

2 cups Mineral-rich, Non-chlorinated Water (more water can be added to desired consistency)

1 Tablespoon Flax Seed Oil (cold pressed)

1 tsp. Lime or Lemon Juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.

Note:

I order my raw, organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mashed potatoes, apple sauce, cool soups, hummus, and more. It doesn’t have much flavor, so it’s easy to add this nutrient-dense food to your meals.(Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.)

Why add broccoli sprout powder to your diet?
One study showed that sulforaphane (Broccoli sprouts have high levels of sulforaphane) reduced the size and number of breast cancer cells by up to 75% (https://pubmed.ncbi.nlm.nih.gov/20388854/ )

Similarly, an animal study found that treating mice with sulforaphane helped kill off prostate cancer cells and reduced tumor volume by more than 50% (https://pubmed.ncbi.nlm.nih.gov/20388854/) Studies also found that a higher intake of cruciferous vegetables (like broccoli) may be linked to a lower risk of colorectal cancer.

One analysis of 35 studies showed that eating more cruciferous vegetables was associated with a lower risk of colorectal and colon cancer (https://pubmed.ncbi.nlm.nih.gov/23211939/

To order click here for the website: https://indoororganicgardensofpoughkeepsie.com/

Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

You can reach her on her website, Organic Healthy Life .com, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Nancy’s universal author page link on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life https://www.facebook.com/authornancyaddison/

Instagram – Nancy- organic Healthy Life https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts Organic Healthy Lifestyle https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest: https://www.pinterest.com/nancyaddison/

The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

The post Eating Healthier At This Time Of Year (With A Green Smoothie Recipe) appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Texas Vegetarian Chili Recipe – Plant-based & Gluten-free

Nancy Addison — Sun, 27 Sep 2020 19:38:44 +0000

This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice? The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water. Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

Nancy Addison, celebrity Chef at the State Fair Of Texas.

Nancy Addison, Celebrity Chef At The State Fair of Texas, in the parade.

Nancy’s 7 award-winning books are on Amazon, and are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

Nancy’s social media links:

Twitter – Nancygaddison https://twitter.com/nancygaddison

Facebook – Nancy – organic healthy life https://www.facebook.com/authornancyaddison/

Instagram – Nancy- organic Healthy Life https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts Organic Healthy Lifestyle https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest: https://www.pinterest.com/nancyaddison/

Nancy was deactivated and censored from Linked In, Twitter, Pinterest, and YouTube for speaking the truth about the Fake Pandemic. Now she is on these Non-Censorship social media platforms that allows the truth to be shared.

Follow Nancy on Brighteon Social: https://www.brighteon.com/channels/roseaddison/home

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Limits of Liability and Disclaimer of Warranty

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Healthy, Vegan, Gluten-free, Curry Recipe

Nancy Addison — Tue, 03 Jul 2018 02:35:05 +0000

While finishing her law school degree, my daughter Amanda worked with the Office of the Co-Prosecutors at the United Nations Assistance to the Khmer Trials at the Extraordinary Chambers in the Courts of Cambodia, in Phnom Penh. She built cases against leaders of the Khmer Rouge for war crimes.

On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.

Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.

This recipe is gluten free, and vegan.

Serves 4

Ingredients:

2 T. toasted Sesame oil or coconut oil

2 to 4 ounces thai yellow curry paste

3 cups of coconut milk

1 red onion, chopped into ½ inch pieces

4 sweet potatoes cut into 1-inch pieces

1 head of cauliflower, cut into 1 inch chunks or flowerlets

1 pound of sliced mushrooms

1 carrot chopped

Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos

1 tsp. Turmeric

1 tsp. unrefined sea salt

1 tsp. freshly ground black pepper

Directions:

Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
Taste and adjust seasonings and coconut aminos/soy sauce.
Serve warm with some cooked whole grain, sprouted rice.
This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books. Here is her author page on Amazon. Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Healthy, Vegan, Gluten-free, Curry Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

delicious – Organic Healthy Life – Nancy Addison – Nutrition

My Comforting Classic: Lentil Soup Recipe

More than a recipe, this soup is a cherished tradition in my home during colder months. It’s rich, satisfying, and a testament to the joy of simple, home-cooked meals.

This hearty, nourishing soup is my go-to for winter meals. Its humble ingredients meld together to create a symphony of nutritious hearty flavor. It’s a bowl full of comfort.

I serve it with some crusty, whole, sprouted-grain bread.

Remember, the main ingredient is always love!

Vegetarian, Gluten-free Shish Kebab Recipe

Ingredients:

Notes:

Irish Stew – Recipe – Gluten-free

I co-authored the book “Alive and Cooking” with my friend Maryann De Leo. Half of the book is recipes and the other half includes healthy recipes and the other half is filled with health, nutrition, and lifestyle information for older adults and people taking care of elderly parents.

Maryann’s dear friend Chris’s mother (Gladys) was known for her delicious Irish Stew. This is an easy gluten-free recipe that makes about 4 to 6 servings. I thought this might be something you wonderful to prepare for Saint Patrick’s Day.

Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based

This recipe is a nutritious and colorful side dish. It also makes a nice holiday side dish. It is a beautiful blend of sweet and tart flavors. It’s also gluten-free and vegan, so you can provide this dish for those who have those specialized diets.

This recipe makes eight servings.

Ingredients: 5 large sweet potatoes, peeled and cut in 1-inch cubes 2 T. pure coconut oil 1 large green apple, cored, peeled, and diced 1 c. raw cranberries ½ c. raisins 1 T. raw, unfiltered honey or coconut sugar ½ c. orange juice

Variations: Substitute yams for sweet potatoes. Add ¼ cup chopped pecans or walnuts. Substitute dried cranberries for fresh. Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient. The Main Ingredient Is Always Love!

copyright@nancyaddison2015

Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free

Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½ tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do. Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

A rice cooker is an easy way to make rice quickly and perfectly every time.

Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat.

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Serves 8 – 10

Ingredients

8 oz. whole, sprouted-grain lasagna noodles (gluten-free are good)

2 eggs (preferably organic, humanely raised, and pasture raised)

1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)

2 c. mozzarella cheese, grated (preferably from cows or goats that are grass fed and humanely-raised)

1 c. Parmesan cheese grated (preferably from cows or goats that are grass fed and humanely raised)

½ c. parsley (fresh), chopped

1 c. red onion, chopped

1 T. extra virgin, pure coconut oil

1 c. mushrooms, sliced

2 cloves garlic, minced

2 c. broccoli, chopped

½ c. baby spinach, chopped

3 c. tomato sauce

1/2 tsp. unrefined mineral-rich salt

1/4 tsp. black pepper

dash of cayenne pepper

pinch of garlic salt

pinch of onion powder

1/8 tsp. basil (dried)

1/8 tsp. thyme (dried)

1/8 tsp. parsley (dried)

1/8 tsp. savory (dried)

1/8 tsp. sage (dried)

1 tsp. miso

1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.

2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.

3. Dissolve miso in the ¼ c. of water and set aside.

4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.

5. Beat eggs.

6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.

7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.

8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.

9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.

I co-authored the book “Alive and Cooking” with my friend
Maryann De Leo. Half of the book is recipes and the other half includes healthy recipes and the other half is filled with health, nutrition, and lifestyle information for older adults and people taking care of elderly parents.

Ingredients:
5 large sweet potatoes, peeled and cut in 1-inch cubes
2 T. pure coconut oil
1 large green apple, cored, peeled, and diced
1 c. raw cranberries
½ c. raisins
1 T. raw, unfiltered honey or coconut sugar
½ c. orange juice

Variations:
Substitute yams for sweet potatoes.
Add ¼ cup chopped pecans or walnuts.
Substitute dried cranberries for fresh.
Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient.
The Main Ingredient Is Always Love!

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

These are easy and delicious. The first time I made this recipe was when I needed a quick lunch to take with me on an airplane. This is a great finger food and makes a terrific appetizer.
Children love to help you create these!

Notes:
1. The nori will cut easier if you use a very sharp knife.
2.Avocado is one of the two main ingredients in the recipe, so use a half or a whole avocado for each roll.
3. You can substitute the nut pate with a nut butter of choice.

1. Combine all ingredients in a food processor.
2. Add a little water if necessary.

1. Use walnuts in place of the pecans.
2. Use lime juice instead of lemon juice.

It can accompany a main dish, a sandwich, or a salad.
I highly recommend purchasing certified organic corn,
because of the danger of the non-organic Bt toxin in GMO corn.

Insect-resistant crops include corn, potatoes, soy,
and cotton. Due to genetic modifications, these plants
produce an insecticide to kill insects that feed on them.

If the genetically engineered plant is killing small
insects, then what is it doing to the person who
is eating this food?

1. Defrost the corn.
2. Blend the the milk and almost all of the corn in a blender.
Hold out about 1/2 cup of corn to add to the soup after it’s blended.
3. Pour into a bowl, add the remaining handfuls of corn and stir, adding mineral-rich salt to taste.

This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.