Pears grits with pears

Ingridients

For 1 person:

100 g of semolina

2 medium-sized pears (300 g)

3–3.5 dl soy milk

3 dates

salt

Preparation

Slowly mix the semolina semolina and the dates cut into pieces into the boiling soy milk salted with a pinch of salt. Stir with a whisk while cooking to prevent lumps from forming. After 5 minutes, remove the dish from the stove and serve on a plate.

Peel the pears. Cut one pear into pieces, and puree the other with a stick blender. Pour them over the semolina porridge and sprinkle with cinnamon if desired.

Oatmeal with dried apricots and coconut milk

Oatmeal with dried apricots and coconut milk

Ingridients

For 1 person:

1/2 cup oatmeal

1 cup of water

1 pinch of salt

1/4 teaspoon of pure vanilla powder

2-3 dried apricots, cut into pieces

1 tablespoon of chia or flax seeds

coconut milk

Preparation

Bring the water to a boil, add the flakes, a pinch of salt, vanilla and apricots. Reduce the temperature and cook for 5 minutes. Then add the chia or flax seeds and cook at a very low temperature for about 10 more minutes (so that the oats and seeds are well strained and soaked).

Shake in a cup, add 1-2 teaspoons of coconut milk and sprinkle with coconut flakes.

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Ingridients

For 8 people:

Preparation of seitan (wheat meat) from plain flour:

2 kg of wheat flour (type 500) and 1 L of water

or

1 ½ cups of gluten flour (special flour) and 1 cup of water

½ tsp ground white pepper

1 ½ tsp onion powder

½ teaspoon powder

1 tablespoon dark soy sauce with mushrooms

3 tablespoons light soy sauce

2 tablespoons of rapeseed oil

Marinade for seitan:

8 cups of water

2 onions (cut into medium-sized pieces)

2 medium-sized carrots (cut into medium-sized pieces)

2 stalks of celery (cut into small pieces)

¼ cup light soy sauce

1 tablespoon of molasses

1 tablespoon of dark soy with mushrooms

Preparation of Vietnamese sandwiches:

4 tablespoons of peanut or sesame oil

2 onions

4 cloves of garlic

¼ cup chopped fresh lemongrass (you can also use 1 tablespoon dry spice)

4 tablespoons light soy sauce

a few pinches of black pepper

a few chili flakes (optional)

a little water (if necessary)

2-3 French loaves (cut each into 3 or 4 oblong pieces, cut like a sandwich)

2 fresh cucumbers (cut into thin slices)

2 medium carrots (grated)

1 pot of vegan mayonnaise

Preparation

Preparation of seitan from plain flour:
Mix flour and water and knead into a loaf. Fill a larger container with water. Place a loaf in it, which we will slowly rinse. Gently squeeze the bread in the water – gently press it against the bottom of the container (as if kneading it). When the water becomes cloudy, drain it and pour fresh water into the container. The process of wringing out the bread and changing the water is repeated until the water is no longer cloudy. At the beginning of wringing, we must be careful that the loaf does not fall apart. We try to keep it in its original form. During the squeezing process, the loaf will become more and more compact and its size will gradually decrease. Stir in the spices towards the end. When the loaf is completely washed, we are left with pure gluten – seitan.

Preparation of seitan from gluten flour:
Mix gluten flour, a cup of water and spices into a loaf, knead for 10 minutes.

Preparation (from seitan to Vietnamese sandwiches):
Cut the seitan bread into 2-3 cm wide slices, place them on a tray with baking paper and bake for 20 minutes at 180 degrees. In the meantime, prepare the marinade. When the seitan is cooked, remove any large pieces of vegetables from the marinade (they can be used for soup or sauce). Cook the seitan in the marinade for 20 minutes on medium heat. When it cools down, put it in a glass container, cover it with the marinade and leave it in the refrigerator overnight (or at least for a few hours). The seitan is then removed from the marinade and cut into thin slices. Fry the onion in oil, then add the garlic and lemon grass. Fry for 2 minutes, then add slices of seitan, pepper and soy sauce. Add water if necessary. Fry the seitan until it turns brown.
Spread the loaves with mayonnaise, fill with grated carrot, seitan, and thin cucumber slices. Before filling, the bread can be toasted to a crisp in the toaster.

Tuscan soup

Tuscan soup

Ingridients

For 2 people:

2 tablespoons of olive oil

1 onion, diced

4 cloves of garlic, minced

1 tablespoon Italian seasoning mix

¼ tsp pepper

3 large potatoes

1 L of soup base

3-4 large leaves of kale, torn into pieces

1 can of coconut milk (400 ml)

1 tablespoon of flour

1 can of chickpeas (400 g)

salt, to taste

Preparation

Add olive oil to a large bowl. Fry the onion until translucent. Add garlic and spices and fry. Be careful not to burn the garlic. Pour the diced potatoes and the soup base into the bowl, mix and cook for 15 minutes or until the potatoes are fully cooked. When the potatoes are cooked, add the kale and mix. Cover the dish and let it stand for a few minutes so that the kale shrinks. Then add chickpeas and coconut milk. Take 2-3 tablespoons of milk from the coconut milk and mix it with flour. Stir the mixture into the soup, cook it for another 5 minutes to thicken and combine all the ingredients.

Buckwheat porridge with pear and apple

Buckwheat porridge with pear and apple

Ingridients

For 1 person:

7 tablespoons of cooked buckwheat porridge

2 pears

1 apple

4 prunes*

cinnamon

  • Flax, sunflower and pumpkin seeds can be added instead of sli. Mangoes, raspberries, apricots, blueberries, almonds and/or pine nuts can also be added. Preparation Boil the buckwheat porridge in boiling salted water for about 15 minutes. For 1 pot of porridge we need 5 pots of water. Place the porridge, warm or chilled, on a plate, and grate the juicy pears and apple over it. Add the sliced ​​plums and mix everything together a bit. Sprinkle cinnamon on top.

Genetic particles – not only in food, but also in air and water

Genetic change

The great need for meat is actually covered only by artificially inseminating more and more animals. Through genetic manipulation or genetically produced drugs, they achieve twice the weight of meat with less fat than in naturally grown animals. With special genetic blocks, the quality of the meat also changes, so that people receive large amounts of genetic particles with meat as food. Many animals suffer immensely because of interference in their lives. Torments create resonances, i.e. oscillations in them, because animals also feel. These suffering and tormenting feelings go into their genes. Man eats meat with properly programmed genes. If a gene particle becomes embedded in a human body cell, then that animal genetic program becomes a human program.”

Animal test

Who gives humans the right to manipulate the genetic makeup of animals? Who gives them the right to desecrate and change nature? Only he who puts himself above God has the right to own it.
“People are commanded not to kill. This also applies to animals – and also to plants, if the plant life is not intended for food or the preparation of vital goods. Man has no right to kill and manipulate. Whoever transgresses against animals and plants acts according to the demon’s will: kill everything, manipulate everything so that neither people nor animals feel God’s will. Is this a new world order?

Grilled bananas

Ingridients

For 4 people:

4 large, medium-ripe bananas

100 g of vegan edible chocolate

1 tablespoon of ground cinnamon

optional vegan coconut cream

Preparation

Chop the chocolate into small pieces or grate it. Leave the bananas in their skins and roast them thoroughly on a hot grill on all sides so that the skins are already black. Take them off the grill, immediately cut them lengthwise, add pieces of chocolate and sprinkle with cinnamon. Serve, and cream can be added if desired.

Cauliflowers

Ingridients

For 3 people:

1 medium cauliflower

2 tablespoons of homemade vegeta

0.5 teaspoon of salt

1 tablespoon of garlic powder

1 teaspoon sweet paprika powder

1 teaspoon ground thyme (or 2 sprigs fresh)

1 teaspoon ground cumin

2 tablespoons of vegetable oil (or soy sauce)

Preparation

Turn on the oven at 220 degrees Celsius.

Carefully cut out the hard part of the stem from the cauliflower – cut a little deeper each time and make sure that the cauliflower remains in one piece. If a flower falls off, there’s nothing wrong, we’ll just have a few smaller cauliflowers. Save the leaves for a smoothie or soup. Place the cauliflower so that the stems are at the bottom and the flowers are at the top. Cut 1 cm to 2 cm thick pieces and carefully place them on a baking sheet covered with parchment paper.

Sprinkle each piece with a few pinches of vegeta, garlic, paprika, thyme and cumin and a pinch of salt, as some of it is already in the vegeta. Better less than too much! Drizzle with oil or soy sauce and massage each piece with your fingers so that there is some spice and oil everywhere.

Place the cauliflower in the preheated oven and bake for about 30 minutes. A little earlier, we check with a fork if the thickest pieces are nicely softened and have acquired some color.

Let’s serve. As a side dish, we can prepare roasted asparagus and garlic puree.

Mexican rice

Ingridients

For 2 people:

2 tablespoons vegetable oil (eg rapeseed oil)

1 onion (can be red onion)

200 g wholemeal rice

1/2 can of red beans (200 g)

1/2 can of corn (100 g)

optional vegetables (eg peppers, zucchini, carrots, eggplant, broccoli)

200 g of peeled tomatoes or tomato puree

2 tablespoons oregano

1 tablespoon crushed coriander seeds

1/2 teaspoon ground red pepper

1/2 teaspoon garlic powder

a few pinches of cumin

a few pinches of chili or cayenne pepper (to taste)

salt to taste

Preparation

Fry the chopped onion in oil. When it turns yellow, add the chopped fresh vegetables and and fry for 2 minutes. Add more rice and fry it well (or cook separately and add at the end). Add spices and water and cook for 10 minutes. Add canned vegetables and peeled tomatoes and cook for another 5-10 minutes. The total cooking time is adjusted according to the instructions for cooking rice.

Serve with a large bowl of salad.

Caramelized gnocchi

Ingridients

For one person:

250 g gnocchi

100 g mushrooms

1 onion

a drop of oil

Soy sauce

a pinch of salt

a pinch of sugar

Preparation

Gnocchi are boiled in salted water.

At this time, fry thickly sliced ​​mushrooms and sliced ​​onions in a pan on a drop of oil. Season with soy sauce and sugar, let it get a nice golden caramel color.

Add drained gnocchi and fry on high heat for about a minute, stirring constantly.
The onion should remain slightly crispy, and the mushrooms should NOT be completely reduced and gummy.

WHAT DOES HUMAN HEALTH HAVE WITH LIVESTOCK AND MEAT? Consumption of animal food endangers health in terms of acute and chronic diseases.

ACUTE DISEASES

Animal foods can cause acute illnesses or their complications in a number of ways, which I will describe below. Animal products pose a threat to your body on several levels at the same time, but for the sake of an easier idea of ​​the extent of the problem of consuming animal products, I will describe the endangered areas individually. The most important fact you need to remember and keep in mind is that animals are our RELATIVES. This means that their organs, and consequently their diseases, and the parasites and other organisms that live in and on them, are similar to the organisms that live in us and on us. Diseases and bacteria can pass between related species of the same kingdoms (animals and humans belong to the animal kingdom), but they cannot pass from plants to animals, for example. As the saying goes, you can’t catch broccoli and tomato diseases when arranging your garden, while you can quickly get a worm or some other parasite from your pets.

Animals are similar to us – when they have a problem or a parasite, we can get it too! We can also be poisoned by water contaminated with animal excrement, or in the case of insufficiently roasted animal parts, we get parasites that previously lived and laid their eggs in animals.

PATHOGENIC BACTERIA

Salmonella, listeria, e-coli and various other bacteria are organisms that are transmitted by animals or develop on their tissues. In humans, they cause severe poisoning, which can result in diarrhea, vomiting, and consequent severe dehydration and whimsy, which can lead to death. Most salmonella infections are associated with eggs and poorly pasteurized dairy products. Other bacteria cause similar or more severe symptoms, all of which are related to animal products and some can also develop on refrigerated products. Salmonella or other bacteria can also infect those who eat vegetables contaminated with the feces of animals that have had the bacterium. Plant compost is much safer and more suitable in this case. As you will see below, the biggest problem with these poisonings is that the meat breaks down with different, carnivorous organisms / bacteria. Carnivores and omnivores have much stronger stomach acids and short digestive tracts so that dangerous substances can be quickly excreted from the digestive tract, while in us this food breaks down and threatens us.

RESISTANCE TO ANTIBIOTICS

One of the major problems due to the consumption of animal foods is the resistance of bacteria to antibiotics. Zoologist Walter Veith and his students have discovered why livestock farming is the main culprit.

Animals have been given small doses of antibiotics since birth, so that their immune system would not be too active, as this would mean greater energy loss and slower tissue growth. In the local vernacular, if an animal’s body has to fight pathogenic bacteria, it needs more food. This means that a farmer’s valuable feed is used for his health, not for his growth. Because the farmer only profits from the amount of meat he can produce for the animal, he does not want the energy from the feed to be used for the immune system, but for the growth and development of muscle and fat, which he will be able to sell later. The problem with this approach is that low doses of antibiotics do not kill pathogenic bacteria, but only “put them to sleep”. When people get sick and take an antibiotic, having previously had bacteria from this type of meat in their body, the antibiotic kills all the other bacteria in their body, but not those
which have acquired antibiotic resistance in the livestock industry. It occurs when all beneficial bacteria are dead to humans, so pathogenic bacteria can take control of the body. Imagine the situation as if you have murderers and thieves in your body, but they are weak and slightly sleepy. As long as the cops in your body are alive, these killers and thieves have no power. But when you kill cops, then even weak killers become dangerous because they no longer have an opponent.

GROW PROMOTERS – ANABOL STEROIDS, UNSUITABLE FOOD

Animals on farms are treated (injected) with various types of anabolic steroids that promote the growth of their tissues. By consuming this type of food, people receive these hormones, which can cause hormone imbalances in their body, excessive growth of muscle and fat tissues, and fertility problems due to reduced internal production of hormones that have been introduced into human bodies by animals. In addition, animals are often fed completely unsuitable food for them. From waste to bone meal of other animals, to the fact that, for example, cows or pigs eat briquettes containing chicken excrement or their remains. The impact of eating this type of meat on people is not yet fully known, but my recommendation is to simply avoid this hazard by replacing animal products with wholesome plant foods: grains, legumes, tubers, fruits and vegetables.

PRIONI

Prions are a special type of protein with a unique sequence of amino acids that cause neurological diseases such as mad cow disease, encephalitis, dementia. This phenomenon is thought to occur when herbivores are given inadequately heat-treated and, of course, unsuitable animal foods. Animals used as food for other animals were sick animals that had to be consumed. These sick animals are thought to be the cause of the development of prion diseases (encephalitis – inflammation of the spinal cord, dementia, etc.). For a long time, governments did not recognize the link between beef and prion diseases, but eventually they had to because of the accumulated evidence. This has resulted in mass killings of thousands of cows that could be infected, but unfortunately has not aroused people to the point of wondering what the point of feeding animals is.

BIOACCUMULATION OF ENVIRONMENTAL TOXINS

Animals eat a lot of fodder. If this feed is contaminated with pesticides or other environmental toxins from factories, car releases, etc., the animals store all these toxins in adipose tissue. When you eat this, do the same, and in addition, you need to understand that these toxins accumulate in animals and the steak is actually a concentrate of these toxins. Therefore, toxins accumulate in your soft tissues and potentially harm you. When you get sick or lose a lot of adipose tissue, these toxins from adipose tissue are released into your bloodstream and affect how long and difficult your detoxification process will be. In addition, these toxins are a problem for women who become pregnant, as they are transmitted to the fetus through the placenta and milk.

CHRONIC DEGENERATIVE DISEASES

CARDIOVASCULAR DISEASE, DIABETES, COLON INJURIES, CONSTIPATION.

One of the problems with meat and most animal products is that it consists only of protein and fat and saturated fat, but lacks fiber and carbohydrates and electrolytes such as calcium, potassium and magnesium, which together with water maintain a good water level in body. In the process of digestion, a large part of animal food is absorbed at the beginning of the small intestine, and the remains travel on.

The problem arises when these residues have to be processed by the appropriate bacteria in the colon. Bacteria that process meat are different from those that process plant foods. Meat bacteria participate in the process of putrefaction, which is quite different from the fermentation process. The problem is that these bacteria produce toxic by-products that damage your gut and also travel into the bloodstream and participate in the development of damage to your blood vessels. You need to understand that our bodies do not have an optimal structure for digesting meat. If it’s about survival, we can process something, but it’s not the food our body would want in a time of abundance and choice.

Large amounts of protein, which are abundant in all animal products (meat, eggs, fish, dairy), are also problematic for health. When the body has to metabolize large amounts of protein, many acidic by-products (phosphoric acid, uric acid, sulfuric acid) are produced in the process, which the body has to excrete from the body through sweat and urine. This puts unnecessary strain on the kidneys and loses more calcium, potassium, magnesium and water. The latter elements and water are the key to the proper functioning of the immune system and all the cells of your body.

CHRONIC DEGENERATIVE DISEASES

CARDIOVASCULAR DISEASE, DIABETES, COLON INJURIES, CONSTIPATION.

One of the problems with meat and most animal products is that it consists only of protein and fat and saturated fat, but lacks fiber and carbohydrates and electrolytes such as calcium, potassium and magnesium, which together with water maintain a good water level in the body. In the process of digestion, a large portion of animal food is absorbed at the beginning of the small intestine, and the remains travel on.

The problem arises when these residues have to be processed by the appropriate bacteria in the colon. Bacteria that process meat are different from those that process plant foods. Meat bacteria participate in the process of putrefaction, which is quite different from the fermentation process. The problem is that these bacteria produce toxic by-products that damage your gut and also travel into the bloodstream and participate in the development of damage to your blood vessels. You need to understand that our bodies do not have an optimal structure for digesting meat. If it’s about survival, we can process something, but it’s not the food our body would want in a time of abundance and choice.

Large amounts of protein, which are abundant in all animal products (meat, eggs, fish, dairy), are also problematic for health. When the body has to metabolize large amounts of protein, many acidic by-products (phosphoric acid, uric acid, sulfuric acid) are produced in the process, which the body has to excrete from the body through sweat and urine. This puts unnecessary strain on the kidneys and loses more calcium, potassium, magnesium and water. The latter elements and water are the key to the proper functioning of the immune system and all the cells of your body.