tag:blogger.com,1999:blog-80854197734173024792024-03-06T01:14:13.686-08:00Smile a Sunny MorningSharing how I'm enjoying the best days of my life, after decades of chronic illness, by living as a vegan, and keeping my mind, body and spirit healthy and flowing with the highest vibrations. Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-8085419773417302479.post-16182975040485494352018-04-09T01:03:00.000-07:002019-01-08T03:01:27.517-08:00Pumpkin Soup - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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My Ray of Sunshine πPumpkin Soupπ<br />
Mmmmm πππππ<br />
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Bubble, bubble πππ Pumpkin soup dancing away in my big pot, my cauldron, where my most important spells are created...the eating kindπ I'm so grateful for Earth's Autum harvestπππPlant magic for health, vitality, strength and most of all, enjoyment.<br />
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Soup is so easy to make, I'm looking forward to all the cozy early nights of winter to come and soups to be madeππ§π<br />
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Recipe<br />
2 medium onions<br />
6 cloves garlic<br />
4-6 stalks celery<br />
4 medium carrots<br />
4 medium potatoes<br />
1 large butternut pumpkin<br />
2 cups cooked white beans or 2 can drained.<br />
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I use a very small amount of oil with water to fry the onions in a big soup pot.<br />
Chop veggies (big chunks)and add everything to the pot, except the beans, add water until veggies are almost covered and bring to boil. Simmer until veggies are soft, turn off heat and leave for another hour to enhance flavours. Add beans. Blend until smooth in food processor or with bar mix. Add a little salt if desired and I like to add pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)<br />
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πππ Omg this is SO good ππππ Every veg in there adds to the flavours, its so sweet and creamy and delicious! You won't notice the beans (if you're getting used to using beans). White beans are very mild and add creaminess and protein to the soup. Low fat, highly nutritious, anti inflammatory, vegalicious meal ππ±ππ±π<br />
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com1tag:blogger.com,1999:blog-8085419773417302479.post-59242045038030925672018-04-09T00:54:00.001-07:002018-04-09T00:54:57.882-07:00Go Vegan for the Animals<div class="separator" style="clear: both; text-align: center;">
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I haven't eaten another mammal in 20 years, and yet the burden I feel for what humans put these gentle, innocent souls through increases. My soul weighs so heavy every day. Seeing so many images over the weekend, I can hardly bare it. They are in there, 24/7, every, minute, every second. Free range is a name we give to ease our conscience. No one wants to be murdered, they still scream and panic trying to get free of the transport trucks, the gas chambers..... I'm as healthy as I've ever been on plants alone as are millions of others, generation after generation, and yet, they are forced into life and forced to exist this way.... π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’π’ just had to get that out there π’Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-75984983003496051982018-02-21T00:08:00.000-08:002019-01-08T03:01:27.579-08:00Creamy One Pot Pasta - Vegan - Gluten Free <div class="separator" style="clear: both; text-align: center;">
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One pot pasta for dinner ππ±ππππβΊπ±π<br />
So easy and so yum πππ<br />
I made more tomato sauce yesterday, so saved about 2 cups in the pan for this. No oil. I added half a pack of Oregan brown rice spirals, about 1 cup cashew milk, mushrooms, a large patty squash, lots of spinach and kale, a tablespoon nutritional yeast. It takes about 12 minutes to cook once its bubbling. Its so delicious!<br />
π± ππ± SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-64335752587619493042018-02-19T23:55:00.000-08:002019-01-08T02:59:21.290-08:00Spaghetti with roasted Zucchini and Mushrooms - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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Yum! This was so delicious πππππππππ Tinkyada brown rice pasta (I order it online from iherb). πππ Homemade tomato sauce, (recipe posted the other day on Instagram), with some mushrooms and zucchini (air fried for 10 mins), some white beans and a splash of thick cashew milk. So easy! You can add some vegan cheese if you like π<br />
Adding beans to pasta instead of meat is so easy. If you want to disguise them as you get used to the taste, you can mash them up in the sauce. Beans are really, really, really good for us, even keeping blood sugars more stable well after they are digested (search for info on Dr Gregers Nutritionfacts.org) They are head over heels better weight for weight compared to meat and there are so many fabulous recipes including beans now online, it makes it so easy to keep inventing new favourite dishes. They also have loads more nutrients and none of the stuff that's going to be bad for us, or the animals. Save lives, help yourself. Eat beans. Go Vegan π±ππππ± π SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-18012413097505005672018-02-18T18:41:00.000-08:002019-01-08T02:59:20.752-08:00Breakfast - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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I'd love to create one of those amazing breakfast smootie bowls I see on Insta, but the reality is when I've tried, I end up with a mucky looking bowl of sinking fruit soup πππ<br />
Doesn't matter π I love Weet Bix, this one is Gluten Free and made with Sorghum, a great option for Celiacs who can't tolerate oats. The much cheaper and healthy whole grain "wheat" Weet Bix is still a fantastic Vegan option for most people.<br />
I spread some tahini or peanut butter on the biscuits (they are there under the fruit π) with a little strawberry jam. Stick the banana on top of that and pile high with berries. Fresh berries for now, the cheaper option is frozen berries. A sprinkle of cinnamon, topped with warm cashew milk...and my must have cup of coffee...<br />
Breakfast is delicious! π±πππβπβππππ± and eaten much earlier than this post is coming out!<br />
It's packed with carbs for easy to utilise energy for my brain and body, the all important fibre for digestive health, protein for growth and repair and nutrients galore πππͺππ This is about 57 carbs for type1 diabetics out there π I weigh and calculate every thing I eat and have never been in better control on a high carb, low fat, whole food plant based diet, I have lower, more stable blood sugars and less insulin too, even with eating more delicious food πππͺππ<br />
It's great to be able to tick off so many boxes on Dr Greger's daily dozen too πππππ<br />
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π±ππππ± SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-86568312703310744742018-02-18T18:38:00.001-08:002018-02-18T18:38:25.161-08:00It's time to plant seeds<div class="separator" style="clear: both; text-align: center;">
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The Moon is waxing, I've been sowing seeds once again. I was waiting for the Moon to be in Pisces, being a water sign, it's the best time to plant seeds. π±π°π±π°π±<br />
This is also the best time to plant growth seeds in our own lives. Keeping our minds, bodies and actions focused on the positives in life, what feels good and helps us to feel good, propells us towards contentment and happiness in our every day. I believe, if we do this work for ourselves, the results will filter through to the rest of the world, making it a better place to live for every living soul. ππππΌπππΌπ<br />
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π±ππππ± SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-56883102556168336212018-02-18T18:33:00.001-08:002019-01-08T02:59:21.142-08:00Mini Pizza - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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When we were growing up, my sister and I used to make mini pizzas on the weekends, I still love to eat them now. I use Enzo's gluten free bread(toasted, it makes a fabby crust), with Green Vie Vegan Mozarella (both available from She's Apples in Australia), my tomato sauce (fresh tomatoes, garlic, onions, herbs simmered down and bottled), mushrooms, olives and pineapple. So yum! It feels crazy to me to feel this good and this energised after eating pizza! The limited fat content from plant foods keeps my blood sugar rise predictable, which makes it easier to bolus for type 1. I'm so grateful, pizza is one of top things I craved after getting celiacs and giving up meat and dairy nearly 5 years ago. Woo hoo, I love food, I love eating and I love choosing to only eat plant foods π±ππππππππππ±<br />
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π±ππππ± SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-43991401361016586062017-10-22T18:16:00.001-07:002019-01-08T02:59:20.991-08:00Bliss Balls - Vegan - Gluten FreeBliss Balls!! Truly, these are a blissful treat and packed with nutrition! They have the full range of amino acids we need for our body to make proteins, B vitamins, copper, magnesium, manganese, iron, zinc, vitamin K, vitamin E, omega 3 fatty acids...the list goes on. This is a super easy, and delicious way to bump up our nutrients for the day. So easy to snack on.<br />
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I use <a href="http://www.cronometer.com/">Cronometer</a> daily to see that I'm meeting my nutritional needs, it is also a great way to add my full recipe details and find out nutritional information for portion sizes, and to find out information on specific foods too. Here is a clip of the nutrition of 1 bliss ball! Yes, only 1. Plant food is amazing isn't it!</div>
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Ready to make bliss balls?</div>
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Start by grinding </div>
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<b>1 cup of almonds</b></div>
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<b>2 cups of cashews </b></div>
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in the food processor. </div>
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Then add </div>
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<b>2 cups of dates</b></div>
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<b>1 cup shredded coconut </b></div>
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<b>1/2 cup flaxmeal</b></div>
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<b>2/3 cup cashew milk</b></div>
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<b>1 tsp vanilla extract</b></div>
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<b>1 tsp salt</b></div>
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<b>1 tsp cinnamon</b></div>
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blend in the food processor until sticky</div>
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and roll into balls. <br />
Keep in the fridge for a few days, or freeze them to last longer and have on hand for a tasty treat. </div>
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Makes about 30 balls. </div>
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Yum! Enjoy! </div>
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Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-53538662713893411132017-10-18T00:05:00.003-07:002019-01-08T02:59:21.112-08:00My Favourite "Chocolate Bar" Slice - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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This is my famous chocolate bar, with the works, (coconut, toffee, nuts, fruit, chocolate) slice! Ok...so, I'm its biggest fan, so maybe it's not so famous outside of my house. I love it so much because it gives me the same satisfaction that sitting down to snack on an "unhealthy" chocolate bar used to, without the guilt or bad tummy, of course. Coconut, fudge, chocolate, fruit and nuts...everything good, in one slice! Nice and healthy, full of nutrition. I find that with these healthy treats, I'm eat them to enjoy, I don't ravenously crave them, I don't need more than one piece either. I always have it stocked in my freezer, ready to go, and it is so easy to make in the food processor. Feel free to adapt the ingredients for the topping to suit your tastes. For example, rice crisps add a nice crunch.<br />
<br />
So, are you ready? Let's begin....<br />
<br />
In the processor, place<br />
<b><br /></b>
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<b>4 cups shredded coconut</b><br />
<b>1 tsp vanilla extract</b><br />
<b>1/2 tsp salt</b><br />
<b>4 tbsp maple syrup</b><br />
<b>(depending on the moisture content of the coconut, a splash of nut milk can be added right at the end, only if needed)</b><br />
<b><br /></b>
<b>Give this a mix in the food processor until its is finely ground and sticks together between your fingers, about 3 -4 minutes. Then, press down into a prepared 25 cm square, lined, baking tray.</b><br />
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Now for the toffee fudge...<br />
<br />
<b>2 cups cashews </b><br />
<b>1 cup dates (if dried, briefly soaked, 30 mins in warm water and drain) </b><br />
<b>1 tsp vanilla extract</b><br />
<b>1/2 tsp salt</b><br />
<br />
Blend this until it comes together and forms a nice smooth consistency. Spread out on top of the coconut base.<br />
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Sprinkle nuts and dried fruit on top. I like to use,<br />
<br />
<b>1/2 cup chopped almonds (quick blitz in food processor will do this)</b><br />
<b>1/2 cup peanuts</b><br />
<b>1/2 cup sultanas</b><br />
<b>1/2 cup gogi berries</b><br />
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Time for the chocolate...mmmm!<br />
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In a small bowl add,<br />
<br />
<b>4 Tbsp maple syrup</b><br />
<b>4 Tbsp cacao powder</b><br />
<b>1/2 tsp salt</b><br />
<b>1 tsp vanilla extract</b><br />
<b>2 Tbsp cashew nut milk</b><br />
<b><br /></b>
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Drizzle this on the top of your slice.<br />
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Doesn't that look delicious!! Don't cut into it yet, lightly cover with the excess baking paper, without pressing down onto chocolate (alternatively, use cling wrap) and place it in the fridge overnight, ready to slice up the next day.<br />
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Pull it out of the tin using the lining, and slice up with a sharp knife.<br />
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For those who can't wait (ME!) Put it in the fridge for a few hours, or freezer for 1 hour and you can lift the whole slice out gently with the baking paper lining, then cut some from the side and enjoy, before replacing back into the pan...and letting it set properly (it'll never know, -sneaky hehe!) <br />
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Hope you like, x SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-50263395180002886132017-10-06T21:11:00.000-07:002019-01-08T02:59:21.082-08:00Lemon Tart - Vegan - Gluten FreeThis lemon tart was something of a trial, when I was a non-vegan, I used to love lemon tart and lemon meringue pie, but never really enjoyed the egg taste of the original recipe. So, I am delighted to find I can make a fresh tasting, healthy, Vegan and Gluten Free version of one of my favourites!<br />
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Let's begin with the base.<br />
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In the food processor grind the almonds into crumbs, then add in the dates, vanilla and salt.<br />
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<br />
<b>1 cup ground almonds</b><br />
<b>1 cup soaked dried dates (1 hour soak time)</b><br />
<b>1 tsp vanilla essence</b><br />
<b>1/2 tsp salt</b><br />
<br />
Press into a 20 cm lined pie dish and chill in the fridge while we prepare the delicious lemon filling.<br />
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For that we will need a medium sized saucepan and a spatula to stir.<br />
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Into the saucepan, place all the ingredients and <b>before heating</b>, whisk in the tapioca flour with a fork. Place on medium heat and let it thicken and cook, it doesn't take too long, about 10 minutes.<br />
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<b>1/2 cup lemon juice</b><br />
<b>1 tbsp lemon zest</b><br />
<b>2 cups cashew milk (or nut milk of choice)</b><br />
<b>1 tsp vanilla extract</b><br />
<b>6 tbsp maple syrup</b><br />
<b>1/3 cup tapioca flour</b><br />
<b><br /></b>
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Pour on top of the pie crust and place in the fridge until set. I found this to have a better flavour the next day. I am also now a convert of tapioca! Amazing stuff!<br />
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Enjoy!!<br />
<br />
x Sarah<br />
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-87255166532655159302017-09-29T18:30:00.002-07:002019-01-08T02:59:21.586-08:00Peanut Crunch Biscuits - Vegan - Gluten FreeI love peanuts!! Peanut butter, even better! I slather it on everything, and although most people will be thinking, "fat! calories!" I have gained no weight with my peanut obsession whilst on my plant based diet. Peanuts have so much nutrition, more protein per weight than meat, and it is a plant food, so NO cholesterol. In fact, I eat about one jar of peanut butter per week and my cholesterol had dropped by 2 points after 6 months of going fully plant based and giving up eggs, the last animal product I was consuming.<br />
Enjoy nuts! I'm able to build up muscle and strength, consistently, that I was never able to build up on animal protein.<br />
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So, here is my peanut crunch biscuit recipe! Very easy to make in the food processor, and eat....</div>
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<b>Ingredients</b><br />
<b><br /></b>
<b>1 cup ground cashews</b><br />
<b>1/2 cup ground almonds</b><br />
<b>1/2 cup coconut flour</b><br />
<b>6 tbsp maple syrup</b><br />
<b>2 heaped tbsp peanut butter</b><br />
<b>1 tsp vanilla extract</b><br />
<b>pinch salt (if using salted peanuts, omit this)</b><br />
<b>1/4 cup nut milk</b><br />
<b>2/3 cup peanuts (mixed through at the end so they are not too broken up by the mixer blades)</b><br />
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Let's get baking!<br />
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Place the cashews, almonds, and coconut flour in the food processor and grind to a fine flour for approximately 1 minute<br />
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Add everything else, except the whole peanuts. Blend until it is combined and almost at dough stage.<br />
Add the peanuts now and give the food processor another wiz for about 10, until the peanuts are broken up a little, and the dough starts to form.<br />
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Roll out spoonfuls of the dough between your hands, press down into a biscuit shape (they will not spread in the oven) and place on the prepared flat biscuit tray.<br />
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Bake in a preheated oven 160 Celsius for approximately 20 minutes depending on the size of your biscuits. I made 12 largish biscuits.<br />
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Of course, they smell delicious baking in the oven...yum! Enjoy!!!<br />
<br />
x Sarah<br />
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-38247083180771846242017-09-27T19:25:00.004-07:002019-01-08T02:59:20.901-08:00Carrot Cake - Vegan - Gluten Free - RawCarrot cake is one of my families favourites! It's so good to be able to make a healthy, vegan and gluten free version we can all enjoy. It is also raw, so extremely easy to make, especially if you have a food processor. You won't believe how good this tastes and how similar it is to the real thing.<br />
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My Carrot Cake Recipe<br />
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I use my food processor for easy grating and mixing,<br />
<br />
Ingredients...<br />
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For the cake</div>
<b>2 cups of grated carrot (about 4 medium carrots (I use the medium size grater attachment on my food processor)</b><br />
<b>1 cup shredded coconut</b><br />
<b>1/2 tsp salt</b><br />
<b>1 tsp cinnamon</b><br />
<b>1 cup soaked dates</b><br />
<b>1 cup walnuts - leave out until the end (I rinse these first to wash the bitter taste away)</b><br />
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Mix everything in the food processor until combined <b><u>except the walnuts</u></b>, the mix should still be a little chunky, then add the walnuts and give a quick, 10 second mix, so they aren't pulverised and unrecognisable in the cake. Spoon out into a lined 20 cm long, loaf pan.<br />
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<div style="text-align: center;">
<br />
For the Maple Cream - </div>
<div style="text-align: center;">
<b><br /></b>
<div style="text-align: left;">
<b>1 can coconut cream (scrape out the cream from the top and drain off the water)</b></div>
</div>
<b>2 Tbsp Maple Syrup</b><br />
<b>Juice and zest of half a lemon</b><br />
<b>1 tsp vanilla extract</b><br />
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Blend this together in the food processor and then spread on the top of the carrot cake. Sprinkle with some extra cinnamon if you like.<br />
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Place this in the fridge for about 3 hours or freezer for 1 before lifting it out using the lining, slice it up and enjoy.<br />
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I found the flavours to be nicer on the second day, so if you are going to freeze this, make sure you store it in the fridge for at least 24 hours before you do. </div>
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I hope you enjoy!<br />
<br />
Sarah xSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-77904035141568345822017-09-27T18:34:00.002-07:002019-01-08T02:59:21.468-08:00Chocolate Brownies - Gluten Free, Vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8oe8YQn_HKApAv8LC726sbTy-HK7aPVxlf3-etE11n5arpccEJliGElJ-BsnnAx84aRmcxhpNn7IGlNl07VMhGwqW9-KLMQUgJkd1AqOLHIOV8NkQv0EzwaUkJkqSRZQhYIt5NlWTwM/s1600/20170913_162702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1306" data-original-width="1306" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8oe8YQn_HKApAv8LC726sbTy-HK7aPVxlf3-etE11n5arpccEJliGElJ-BsnnAx84aRmcxhpNn7IGlNl07VMhGwqW9-KLMQUgJkd1AqOLHIOV8NkQv0EzwaUkJkqSRZQhYIt5NlWTwM/s320/20170913_162702.jpg" width="320" /></a></div>
I started making black bean brownies from the recipe in the Deliciously Ella Everyday book (she has amazing plant based recipes, I highly recommend!) I have made them several times, and tweaked the recipe to suit my tastes. They are delicious, they smell delicious and taste delicious! I was sure I'd taste the beans in them, but no, they just give them an amazing texture that I've been looking to achieve in my Gluten Free Vegan cake recipes.<br />
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My Chocolate Brownie Recipe<br />
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I use my food processor for easy mixing,<br />
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Ingredients...<br />
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<b>1 cup ground almonds (I grind them in the food processor to begin with before the mixing bowl gets sticky)</b><br />
<b>2 Tbsp ground chia seeds (I grind these in the coffee grinder)</b><br />
<b>1/2 tsp salt</b><br />
<b>1 tsp cinnamon</b><br />
<b>6 Tbsp raw cacao powder</b><br />
<b>1 cup soaked dates</b><br />
<b>1 medium ripe banana</b><br />
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I give all of this a mix in the food processor at this point before going on to add...<br />
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<b>400 g black beans - canned (drained) or cooked from dried (I cook up a big batch and freeze individually in 400 g portions)</b><br />
<b>1 cup nut milk (I make my own cashew milk by placing one handful of cashews into the food processor with 800 ml of water and blending for 4 minutes)</b><br />
<b>6-8 Tbsp Maple Syrup</b><br />
<b>1 tsp vanilla extract</b><br />
<b><br /></b>
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Mix in the food processor until nicely combined. You can taste at this point too, yum!<br />
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Spoon the mixture into a 20 cm, lined, square brownie pan and bake in a preheated oven at 180 degrees Celsius for about 45 minutes.<br />
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Take it out and let it cool for at least an hour in the pan. Then slice it up and enjoy!<br />
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I usually freeze any portions I won't be eating within a few days. I find it nice to bake a variety of sweet treats that I can freeze and snack on at any time. <br />
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Have fun baking and eating these healthy. gluten free, vegan treats!<br />
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x Sarah<br />
<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-41634077630610594252017-09-26T19:00:00.001-07:002017-09-26T19:33:37.482-07:00Veganniversary!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">It's my 1 year Vegan anniversary this month!!! A bit of art work to celebrate ππ¨π± The only regret I have, as most Vegans do, is that I didn't go fully vegan sooner! I knew I wanted to live this way from an early age but chronic illness took me on a detour. I have 25 years of learning and experience to share and hopefully, help others make the switch. For the animals, planet and ourselves. Nothing beats feeling this good. Not only physical improvements, but there is a peace in my soul that I have never experienced before. I've found this feeling to have had a much bigger impact on the happiness and contentment of my life than anything else. ππΌππΌππΌπ I would never...could never go back. Peace, love, kindness, compassion and a non violent life and world starts with me and my choices. πΆπ±π°π±ππ±π₯π±ππ±π΄π±π·</span></div>
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<span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left;">x Sarah</span></div>
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-66862532230542221612017-05-03T16:40:00.000-07:002019-01-08T02:59:21.379-08:00Pancakes - Gluten Free - Vegan<div class="separator" style="clear: both; text-align: center;">
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I woke up at 5.30 am again today, time to smile a sunny morning, even if it was still dark. I didn't always love mornings, but do now! Sound sleep, refreshed, energy ππππ I drank my cup of morning tea, searching for a gluten free, vegan pancake recipe to try for breakfast ππππππ</div>
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I go to do my qigong under this! So blessed and grateful. Feeling the energy πππππ</div>
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So, after much searching, I decided to roughly base my recipe on a recipe share by, Cooking with Plants on You tube. It was for pumpkin pancakes, with peanut butter topping. So, my recipe is quite different. I wanted to use sorghum flour, since I tolerate that well. After years of being scared of food, then diagnosed with celiac disease, on top of allergies to many other foods, I'm feeling so well again on a Vegan, plant based diet, my confidence is back and I'm having fun doing something I love again! Recipes, baking, cooking, ingredients, I love it all, of course the eating too. </div>
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So, to start with, I blended the wet ingredients in my food processor<br />
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1 banana<br />
1 cup cashews milk<br />
Splash of vanilla<br />
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Then add<br />
1/2 cup sorghum flour<br />
1/4 cup tapioca flour<br />
1/4 cup sweet rice flour<br />
1 Tablespoon coconut sugar<br />
A pinch of salt<br />
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(I buy all my flours from iherb.com great prices and free postage, even to Australia.)<br />
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Blend this up<br />
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Heat the pan<br />
Add a little nuttelex coconut butter, pour small amounts of batter into the pan. Leave until the bottom is brown, as you do with usual pancakes, the only difference is they don't bubble. I don't like the taste of baking powders and the like, but you can easily get bubbles by adding this. The pancakes are still fluffy without.<br />
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Flip, and cook the other side<br />
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Delicious! </div>
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Amazing! </div>
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Better than non vegan pancakes! </div>
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You better believe it πππ</div>
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I really, really, really enjoyed these! I don't feel sick after eating them, I don't have a heavy tummy, I'm energised and ready to go! Happiness! Too much excitement for the morning! It's 8am and I've already had the best day ever! I love mornings! </div>
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-77485241642556573152017-04-30T15:38:00.001-07:002017-04-30T15:38:24.394-07:00Good morning! Good morning ππ»ππ»π I spent a relaxing morning, wandering around my garden at first light, watching my garden wake up. Then the sun came up and my sun catcher was shining so brilliantly, sharing the sun's message, "It's going to be a wonderful day" πππππππ<br />
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-12593038190941579872017-04-29T02:31:00.001-07:002017-04-29T02:40:23.993-07:00It's world Qigong and Tai chi day! <div class="separator" style="clear: both; text-align: center;">
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It's world tai chi and qigong day! Qigong has changed my life! I could barely walk, or even stand or move my arms through the routine I will share with you, last year, after 20 years of full body, crippling autoimmune arthritis and 10 years of adrenal disease. I've worked up to doing this routine 2 times per day. I'm stronger, healthier, calmer, happier and more energetic in my daily life. Getting our Qi moving is just as important as the food we eat. I can't proclaim loudly enough how much I love qigong and how beneficial it has been for me. I don't see I'll ever stop progressing with this ancient exercise. I π qigong<br />
<a href="https://youtu.be/g-jSBBwr8Ko">https://youtu.be/g-jSBBwr8Ko</a><br />
7 minutes of magic by Lee Holden<br />
<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-47636463699102653112015-11-24T20:32:00.004-08:002019-01-08T02:59:21.022-08:00Ginger Biscuits - Vegan - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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I love ginger biscuits! Not only do they taste great, but ginger is fantastic for stomach complaints especially nausea. They are so yummy to nibble on, and because they are made with nutritious ingredients, they add to your good food intake for the day, not the naughty extras, how cool is that! </div>
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These are vegan and gluten free and sweetened with maple syrup. My sweetness need has lowered dramatically since changing my eating habits, this doesn't happen overnight but little by little. If this recipe isn't sweet enough for you, add a little more and a little less next time you make them to wean off. My family who still eat "normal food" like them, so it should be fine anyway. </div>
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Here is the recipe for my ginger biscuits...</div>
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1 cup ground cashews </div>
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1/2 cup ground almonds </div>
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1/2 cup coconut flour</div>
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6 tbsp maple syrup</div>
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1 tsp vanilla extract</div>
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4 tsp ginger</div>
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1 tsp cinnamon</div>
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pinch salt</div>
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1/4 cup nut milk</div>
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Bake in a preheated oven 160 Celsius for approximately 8-10 minutes depending on the size of your biscuits. 15 - 20 minutes for bigger biscuits.</div>
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Grind the nuts and flour together in your food processor </div>
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It will look like flour when finished, it won't take too long 20-30 seconds in mine</div>
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Add the rest of the ingredients.</div>
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Now to bring out my cookie cutter collection! </div>
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Some of these I've had since I was a child. </div>
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The dough rolls out very easy</div>
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I think I'll choose butterflies... </div>
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Very easy to cut. Who said gluten free cooking is hard? It's definitely easier than wheat flour. </div>
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They break away no hassles. Easy peasy. </div>
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And they are done, so easy and the taste delicious!</div>
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Hehe, butterfly for my butterfly puppy. </div>
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Yummy yummy, scrummylicious! </div>
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Now to get them back in the tin lol they fit them so snug and there is a process we need an instruction sheet for lol</div>
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Hope you enjoy, x Sarah and Pippin </div>
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Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-89579957264318568452015-11-13T22:34:00.001-08:002019-01-08T02:59:21.616-08:00Pumpkin Pie - Vegan - Gluten FreeI only discovered how good pumpkin pie was as an adult, when chatting to some American friends online. It became a fast favourite, so I had to create a vegan, gluten free recipe I could indulge in! I use butternut squash since it is the sweetest of the pumpkins and really easy to buy year round. This recipe is packed with vitamins, minerals and protein, as well as being delicious!<br />
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First off, get that pumpkin cooked! A little hint, bake your pumpkin in the oven for about 30 minutes, it should be soft but not squishy, the skin will peel right off, and you can chop it up no hassles!</div>
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Recipe</div>
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Biscuit Base</div>
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Note - I rinse the pecan nuts in warm water to get rid of the bitter taste before I use</div>
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1/3 cup coconut flour</div>
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1/2 cup raw pecans </div>
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1/2 cup raw cashews</div>
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Pinch of Himalayan salt</div>
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8 dried dates (can be soaked for 30 mins to soften)</div>
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splash of vanilla extract</div>
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Blitz the nuts in your food processor until they look like flour, and then add all the ingredients together, and press into 25 cm pie dish</div>
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Pre bake base for approximately 15 mins at 180C or until it's just stating to brown up.</div>
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Leave and make the pie filling</div>
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Pumpkin filling</div>
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1 medium baked butternut pumpkin, approx 2 cups pumpkin.</div>
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1 TSP cinnamon</div>
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1/2 TSP nutmeg</div>
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1/2 TSP ground cloves</div>
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3 tablespoons tapioca flour</div>
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4 tablespoons maple syrup</div>
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1 cup thick coconut cream)</div>
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Pinch salt</div>
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1tsp vanilla bean extract </div>
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So easy with my amazing Breville food processor! Love it!</div>
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Blend all this together in your food processor. Pour into pie base, and bake at 160C for approx 30 minutes, this will differ according to how runny your mix is to begin with. Don't worry if it is a little soft when warm, it will set further when cooled.</div>
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And try to not eat the whole thing in a day....try!! LOL!!</div>
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Enjoy!! x SarahSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-81100366634966473672015-07-24T01:20:00.002-07:002015-07-24T01:20:28.655-07:00Time to make toothpaste! It was time to make another batch of my homemade toothpaste today :-) honestly I haven't been feeling the best the past week, after forgetting to order licorice root and going without for ten days, well even though I'm on full steroidal replacement, I now know what a difference licorice has made in my adrenal disease! I still needed to brush my teeth, and there was no way I was using commercially made toothpaste so I had to make some!<br />
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I've tried various recipes, and of course this is always the best thing to do and then you can tweak your own personal recipe that works best for you :-) for me, baking soda was a big no no, and so many recipes call for baking soda. It changed the whole PH level of my mouth, gave my tongue a horrible coating. Using too much essential oils gave me blisters. This recipe I make seems to be just right :-) I've made it 3 times over and wouldn't change it a bit now.<br />
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I start off using a special blend of essential oils, that are great to fight off nasties, and keep my mouth fresh. I keep it in a jar on its own so it's handy when I need to make more toothpaste. If you don't want to do this to begin with you can easily just use peppermint oil on its own. Check below for the recipe.<br />
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Next you want to make the toothpaste :-) this is really easy and blends together really well. I have tried a recipe without coconut oil, and because there was no carrier oil for the essential oils to mix with, the oil went straight to the delicate skin in my mouth and burnt it pretty badly, so the oil is very important. The paste is pretty solid when it cools down, so I decided to put it into my chocolate moulds, and then into a jar, and all I do is bite off a little bit before I brush my teeth, you only need a small amount, pea size, let it dissolve in my mouth and swish it around my teeth before brushing and rinsing :-)<br />
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If you do want to place the paste in little jars, it's easy to pop the jar in some warm water before use to soften and then use it like normal paste on the brush.<br />
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The clay draws out impurities while the essential oils and coconut oils freshen and get rid of bacteria. It is different from regular toothpaste, it will feel different in your mouth but is so much better, your teeth and mouth feel amazing, I don't have dry lips or tongue or any of the nasties that come along with regular toothpaste. Plus my teeth are white! I always had coffee or tea stains on my teeth and had to go to the dentist to take them off or use one of those peroxide teeth whiteners that ruin the enamel on your teeth and don't really work anyway! I couldn't believe that this brown mud paste made my teeth white and my gums healthy, my mouth feels great :-)<br />
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The recipe is just below, the only rule is to not use metal spoons or dish with the clay. Also, experiment with the amount of essential oil you put in the paste, start with a little, taste and increase if you need to . Remember with essential oils less is better :-) Give it a go and when you become more confident you can make some of your own flavours, how about cinnamon and orange, or choc mint or vanilla :-)<br />
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Any questions please ask π<br />
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Toothpaste recipe<br />
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1/3 cup bentonite clay<br />
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3 tablespoons melted coconut oil<br />
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1/4 teaspoon Himalayan salt<br />
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10-15 drops essential oil toothpaste blend<br />
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7-10 drops peppermint essential oil<br />
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In a separate jar mix this recipe and then you use only 10-15 drops of this blend in your toothpaste recipe.<br />
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Essential oil toothpaste blend recipe<br />
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8 drops clove oil<br />
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72 drops lemon oil<br />
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40 drops cinnamon Cassia Oil<br />
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32 drops eucalyptus oil<br />
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20 drops Rosemary oilSarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-8524065217197955132015-07-23T23:24:00.004-07:002019-01-08T02:59:21.527-08:00Yay for yummy healthy treats! My loving earth www.lovingearth.net yummies arrived yesterday, can't speak high enough of this company! Even their packaging is printed with vegetable inks, and the "plastic" wrapper is home compostable! When I opened the box I thought theyd used polystyrene peanuts to pack, but nope they melt down in water! Excellent. To the food lol, yum! It's all stuff I can eat, mainly coconut products and cashews, flavoured with essential oils. Oh yum! When you make your own everything, this is so nice to have on hand! The buckinis are great for some crunch. The vanilla bean is divine, never getting the extract again! So worth the money when you consider the paste in the shop is only 47% vanilla. OK... On to the nectar, low gi, full of minerals, non inflammatory, unlike cane sugar, and in comparison to cane sugar, coconut trees produce 50-75%more sugar per acre but use less than 1/5th of the soil nutrients and water. So many ways we can make ourselves healthier and help the earth recover while sustaining us too. Anyone else know of some amazing earth friendly health friendly places?<br />
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<span id="goog_357325962"></span><span id="goog_357325963"></span><br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0tag:blogger.com,1999:blog-8085419773417302479.post-66900944276765703702015-05-20T02:09:00.001-07:002019-01-08T02:59:21.409-08:00another win for turmeric ginger tea (golden milk) <div class="separator" style="clear: both; text-align: center;">
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We are well into autumn in Australia, and a few days ago another virus-bug-cold-cootie type thing tried to take over me, and again, with nature's help, I won! hehe! That's Sarah-3, cooties-0 so far! I know I gotta stop this gloating or I'll jinx myself!<br />
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Anyway, I followed my natural healing <a href="http://sarahmedina.blogspot.com.au/2015/05/dont-get-sick-this-winterfight-back.html">protocol</a> and instead of feeling worse each day, I felt better each day. I used to be bad in a tearful, I'm dying way, (no, I'm not just a wimp, I used to feel great shame in how bad I felt, but I've realised in the last year how incredibly strong I am and have always been, dealing with so much, two organs that don't work at all and multiple chronic illnesses, a virus to fight was always over over over kill...) so, now, with my new regime I just feel bad, not extremely-emely-emely bad ... Plus no doctors, no waiting for appointments, no 100's dollars spent at the chemist, no antibiotics, no spreading to lungs and and and....MONTHS of illness followed by awful flares and more disability... It just went POOF! And I could pretty much do something at home each day instead of feel myself slipping into a mucusy hole of mucus, pain, dispair and ickydom. Yes that IS a word!<br />
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<span id="goog_1374630704"></span><span id="goog_1374630705"></span>Find the recipe here... <a href="http://sarahmedina.blogspot.com.au/2015/05/dont-get-sick-this-winterfight-back.html">TURMERIC TEA CLICK HERE FOR MY BLOG POST AND RECIPE </a><br />
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THE NEXT POINT OF THIS POST IS....I've not really healed completely in my gut, stomach, esophagus from the 20 yrs of harsh medications I was taking for my autoimmune diseases, or the 36 yrs of antibiotics, PLUS I still have to take 10 mg of prednisolone daily for my Addison disease which still plays havoc on my gut lining, I still have tummy issues, and I may always. It does go away at times, but comes back, its no where near as bad as it was previously, before my healthy life changes, but I still get the gnawing uncomfortable something lives in there kind of feeling, swallowing can be difficult and nausea. BACK TO THE POINT, IT ALL WENT AWAY WHILE I WAS SICK AND DRINKING MY TURMERIC TEA. AND now I've stopped for a day, the pain is back!! Gasp!! Light bulb moment! I researched again and yep, turmeric helps heal the gut! I take curcumin and ginger supplements daily, but this tea seems to settle everything down WAY more! Probably as it touches all the inflamed parts as I drink it down. Capsules miss the initial tubing and dissolve in the stomach.<br />
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Also my pain and inflammation was less when I drink it, and I slept like a baby! I'm sleeping like I've never slept before on my beautiful healthy whole foods diet, but this was even better... Sleep is good, I'm still catching up on the many many years of only two hours sleep a night, so, yeah! That's huge for me!<br />
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Let's not forget how amazing the ginger is too! </div>
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Before you say you can't eat spicy food... I was always one of those people who could never eat spicy food... Even tomato hurt my stomach, I had it all, GI irritation, GERD and IBS... Food allergies, medications, then PPI's and antacids for the GI problems all contributed. Now I'm eating the right food for me and stopped a huge percentage of the damaging medications I was on, my stomach is much more balanced and healing. So, spicy doesn't hurt me now. I eat everything and the spice is doing what it is made to do... Wonderful healing things! Joy, joy happy happy, I love it!! <br />
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I fancy a curry now...Hehe! I do recommend you do everything slowly and LISTEN to your body, use your common sense.... but I've lived my whole life in such discomfort and sickness... I'm going to shout the stuff that helps me from the rooftops if I can! It stuff that is working for me, I will never share anything that I've not tried and tested.<br />
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Stay well friends, we have more power than we've ever been lead to believe!<br />
<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com1tag:blogger.com,1999:blog-8085419773417302479.post-80904780163701887352015-05-09T03:09:00.002-07:002019-01-08T02:59:21.497-08:00Missing chocolate this mothers day??? <div class="separator" style="clear: both; text-align: center;">
Or got a mum who eats nothing but rabbit food? Are you scratching your head as to what to get her that's as sweet as she is for Mothers day? </div>
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Why yes! You read my mind!!! </div>
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What's that you show, healthy chocolates??? </div>
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Do tell more! </div>
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What do I need? </div>
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To make the nut butter, check out my easy instructions by following this link</div>
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<a href="http://sarahmedina.blogspot.com.au/2015/05/the-easiest-way-to-make-nut-milk.html">How to make nut butter</a></div>
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Then simply add everything to a blender, and combine. </div>
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Press into cute chocolate moulds, harden in the fridge. </div>
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And voila, you have a beautiful present for your mum, and she'll love you for it, even if she did have to make it herself. If you are like my son and have paws instead of hands.. Teehee!</div>
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The beaut thing about this recipe is you can use less maple syrup if you like, more or less cacao, or peppermint. Personalised chockie :-) </div>
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Thanks Pippin, I love my boy! </div>
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Happy Mothers day to all types of mums everywhere! </div>
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Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com1tag:blogger.com,1999:blog-8085419773417302479.post-86162666021748225242015-05-07T00:16:00.001-07:002019-01-08T02:59:21.556-08:00don't get sick this winter...fight back naturally!<div class="separator" style="clear: both; text-align: center;">
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Can you believe it, I haven't had a cold, flu, virus, since before I began my holistic healing journey. That is over 2 years!! The last time I was sick it lasted for 9 weeks, which was normal for me and I'm pretty sure that final bug threw me into the massive flare up of my arthritic condition, that nudged me onto the natural healing pathway...they do say things happen for a reason ;-) I was one of these kids and adults who made a living being sick, or gave the drug companies and doctors their living I should say..that boat and vacation property, it came from me, yep..lol My first memory is of being sick, I remember the doctors surgeries. I wasn't allowed to touch the toys in case I got sick haha!! Honestly, if it was going around, I got it, even if it wasn't going around lol!! Yes!! I spent a lot of time being sick and by the time I got to my teens knew exactly what to do and which antibiotic I needed lol. I had to take SO many courses of them, and when they didn't work I got antibiotic injections, along with more antibiotics...</div>
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Anyway, it was nothing unusual for me, I just got on with my days at home, morning TV, looking at books, crafts. Back then it was better than school so I didn't mind so much. But now I do!! I'm finally feeling the best I've ever felt in my life, I don't want to waste any time being sick with the unnecessary!</div>
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The other week I went to the shop, and it honestly felt like one of those video games where you have to avoid the attack of the monsters...this time the monsters were people sneezing and coughing! I kinda felt like I'd be immune to it, but for as long as I remember I've avoided people who are visibly sick. I would hold my breath, move past them, lag behind, it became a bit fun trying to speed walk through the aisles before they caught up hehe!</div>
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But alas, I was not invincible this time! I got sick!!!! NOOOOO!!!!!</div>
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This is no time to panic Sarah!! </div>
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Honestly, my first thought was curl up on the couch and let it take me, but the responsible Sarah was firm, don't give up, fight, and so fight I did ;-)<br />
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Firstly I carried on eating everything I usually did, everything! I believe that throwing some natural remedies on an unhealthy lifestyle and diet will not give the same punch. I also took all my daily herbs and spices that double up as great virus busters, ginger, curcumin, nettle, apple cider vinegar, plus I added an olive leaf supplement, drank ginger tea with fresh lemon, and for the first time I made GOLDEN MILK! I thought taking the supplements was enough, but no, you feel this stuff working as its going down, it is amazing!!! I still make it now.<br />
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There are loads of versions of this delicious milk to try, but this is my recipe, which of course I think is the best ;-)<br />
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I am not a fan of pepper, but you NEED it in this recipe. The body can not respond to the healing properties of turmeric without it.<br />
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I use coconut butter to add creaminess, instead of using milk. Here is my post on making nut butter and using it as a replacement for nut milks http://sarahmedina.blogspot.com.au/2015/05/the-easiest-way-to-make-nut-milk.html</div>
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And for those who want to use regular milks in the golden milk, you can do a straight exchange with the water in the recipe. </div>
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The other thing I did, besides take rest and keep warm, was get some fresh air, carry on with a simple version of my daily yoga routine to keep my energy flowing, pushing the unhealthy out while replacing it with healthy glowing healing energy. </div>
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A couple of other great products I can't live without are these olive leaf, homeopathic throat and nasal sprays... In my long history of throat and nose/sinus problems, these are the best I've ever tried. They last me for ages because they work first or second time, and don't leave me a mucusy mess when I stop using them. I actually use the nasal spray each time I come home from the shops, or other place where germs can easily spread.</div>
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http://www.iherb.com/Seagate-Olive-Leaf-Throat-Spray-Raspberry-Spearmint-1-fl-oz-30-ml/16771</div>
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http://www.iherb.com/Seagate-Olive-Leaf-Nasal-Spray-1-fl-oz-30-ml/16766</div>
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Plus, I used my essential oils! These pictured below are all great for cold and flu relief, but of course I love eucalyptus, lemon, lavender, cinnamon and peppermint the best. Mix a few drops into some base oil like olive oil and rub some on your throat, forehead, back, chest and feet, rub between the palms of your hands and breath it in. Much much better than any store bought product!</div>
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Yes, I love essential oils! </div>
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Oil burner mix...its a lot, use what you have, but I have to say this mix was amazing! And I love blending, mixing, creating recipes, looove it, so much fun! It reminds me of being a child and making potions in the garden with plants, rocks, seeds, water and buckets, only I'm using the real things now. I think we are born with a knowledge of what we need to do to live a healthy life, and we act it out with play, but most of this old wisdom is lost in this modern age and not been handed down. I'm glad there is so much to learn and access now through the internet connecting us all, technology can be good. </div>
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So, there you go! Beat cold and flu before it takes hold, enjoy your rest day or two, because you'll be back on your feet before you know it ;-)</div>
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Update...I got another illness, a couple of weeks after this one, and beat it again! I feel like I've cracked another code or something, this natural way of living rocks! Yes I'm feeling the power lol</div>
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When first I gave up dairy there weren't a lot of options in the shop for substitutes. I didn't like soya milk, I tried rice milk and almond milk which tasted a bit better, but quickly became an expensive habit. I made my own almond or coconut milk but this became quite a big task that needed repeating every few days, I just wasn't physically able to keep it up. I also didn't like the wastage, because I couldn't use the discarded grounds quick enough in recipes, and so, I stopped making that. I began buying tins of coconut cream to add to my warm beverages, recipes, dinners, and things like that. it worked great until I realised how many additives where in the can! (Fast forward and I feel so much healthier without the cans!)<br />
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In the supermarket today there are so many varieties of alternate milk, nut milk, coconut milk, in cartons and fresh in fridge. When I first began on my healthy eating quest I would have thought this was wonderful! Today I look at the packed aisle and I know that the additives in those cartons and the piddly 2.5 to 3 percent actual nut that is used is a pure rip off and really not a healthy option at all!<br />
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This is an example of how much actual nut is present in most commercially packaged nut milks.... Astonishing!<br />
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Although I enjoy drinking tea black now, I still like my coffee to be a little creamy, and I need to drink my morning coffee! So what do I do? I make my own coconut butter on nut butter, let it set in little chocolate moulds and then put a pretty little morsel in my coffee or melt one in some boiling water to add to soup or whatever I need in. It is super easy, they don't go bad and they melt pretty easily.<br />
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<span style="text-align: start;">When you do the comparisons, financially you're laughing, it takes me about 10 minutes to grind the nut butter in my coffee grinder (make sure you keep grinding until it has a smooth oily look) and set it in the moulds. They won't go bad and so can be made in advance, and ready to use when needed. And, if you are looking to duplicate what you buy in the shop, one of these in a litre of water would compare. Just melt it in some boiling water, add another litre of water, and shake before you pour. Of course I would not be so stingy as this and use at least a tablespoon per cup of water ;) The other benefit is you can use clean organic nuts or shredded coconut, with no additives, thickeners, emulsifiers, flavours...MSG... yep, you'd be surprised how much of that is hidden in pre-packaged milks!</span></div>
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Coconut</div>
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Cashew</div>
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The crazy thing I never liked about pre-packaged almond milk was its tendency to move in my coffee cup like it was growing and dancing.... Like some weird science experiment lol This does NOT happen by adding nut butter. Plus there is a natural sweetness from the nut butter, I use no sweetener in my coffee at all any more. You will notice sediment at the bottom of your cup, but I think it's delicious and drink it up or swish my cup to incorporate it with each mouthful..who needs an emulsifier, we have an arm and a hand, or a spoon, or we can put it through a sieve first if we are sensitive to the texture. Hey presto no waste, you're getting all the nutrient from the whole nuts, not throwing half away.<br />
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Through all my experimentation, this has worked the best for me by far, nicer, easier to keep up making it, easy to use, cheap, and no waste that's a big thumbs up for me!<br />
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....and they are SO cute, fun to make and pretty to use! Yay for cute fun things!<br />
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and I still get to enjoy my coffee...cooooffffeeeee.....<br />
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<br />Sarah Medinahttp://www.blogger.com/profile/16610793150255849800noreply@blogger.com0