Think twice about FDA approved

So the next time a food manufacturer tells us that all the chemicals and strange ingredients listed on the box or say that they would never be allowed to use an ingredient that was dangerous remember this depressing truth the safety of our food system is a lie.

“ we simply do not have the information to vouch for the safety of many of these chemicals… We do have questions about whether we can do what people expect of us”
Michael Taylor FDA former deputy commissioner

Why be choosey where your dairy comes from?

Happy Cows!
It pays to choosy about where your diary comes from. Why?
Most dairy foods are laced with hormones, antibiotics, chemicals and other toxins.
On typical farms in US, calves are separated from their mother at birth causing pain and suffering of the mother cow and resulting her to produce stress hormones in her milk which you ingest along with all the other toxins mentioned above. Thats why you want to chose from grass fed, organic and from humane sources.

Alkaline (anti-inflammatory) Alfredo Pasta Sauce Recipe

An Alkaline diet is an anti-inflammatory diet here is a great recipe.

One of my key strategies to make the alkaline diet as easy and effortless as possible for you is delicious recipes that can be used in a bunch of different dishes, and to make any plain and simple veggie dish (be it roast veggies, steamed veggies, grilled veggies, a salad and so on) interesting and so much more filling. And of course, if used on a gluten-free pasta or zoodles – it’s the perfect alfredo sauce!

This is most definitely a new fave.

It’s fat rich, a great source of vitamin C, K, B6 and B2 from the cauliflower; the powerful antibiotic power of oregano; and the anti-inflammatory, anti-cancer power of the garlic.

Enjoy 🙂

Alkaline Recipe: Vegan Alfredo Pasta Sauce
Serves 6 Dishes

Ingredients

1 medium cauliflower
1tbsp avocado oil
1tbsp coconut oil (or just use 2tbsp coconut oil)
1/4 cup cashews
3 cloves garlic
2 teaspoons pine nuts
2.5 cups almond milk
1 yeast-free, MSG-free vegetable stock cube
A small handful of oregano & basil (fresh) or 1/2 tsp if dried.
Himalayan salt & black pepper to taste
Juice of 1/2 lemon

Instructions

1. Start by getting the cashews soaking in warm water, this will make them easier to blend. If you can, start this process a couple of hours before you want to cook the dish, but if not then, just for as long as possible with the time you have.

2. Next, roughly chop the cauliflower, mince the garlic and add to a pan with the oil and pine nuts. Cook for 2-3 minutes, and then add the almond milk and the stock cube. Bring the pot to a simmer.

3. Now drain the cashews, give them a rinse and add to the pan too. Simmer everything together for 6-8 minutes.

4. Finally, put everything in a high-speed blender and add the lemon juice, herbs, salt & pepper and once it’s smooth you’re ready to go!

You can use this with gluten-free pasta, zucchini ‘zoodles’ or any other veggie dish or salad. It’s amazing!

PS if you are going to soak the cashews you might has well soak almonds also and make your own almond milk