Thursday, February 1, 2018

Check Out Mrs.Plant's eBook - TAME YOUR DIABETES

If you have pre-diabetes or are a Type 2 diabetic and want to stay off or get off medication and lose weight, my TAME YOUR DIABETES eBook will give you hope and motivation.

Included in this easy-to-read 24-page eBook is the story of my own journey, as well as specific outlining of how I got off all of my medication and lost and have kept off a significant amount of weight over five years ago. I also include 15 of my favorite recipes!

This is also a great gift to give someone you love who is struggling to get their diabetes under control. Simply send me an e-mail (mrsplantintexas@gmail.com) after making your purchase and include the e-mail address of your gift recipient along with a message for them, and a copy of the eBook will be sent to them immediately or at a date that you desire.

PRICE: $10

NOTE: Once you pay for the eBook, you will receive an e-mail with a link to download the eBook, which is in PDF format. It can be viewed on a computer, tablet, or mobile device.

TAME YOUR DIABETES eBook:

  Add to Cart

Monday, January 22, 2018

Mrs. Plant's Kimchi Recipe

1 large head of Napa cabbage
kosher salt
1 Fuji apple (with skin left on)
2-4 cloves of garlic (depending on how garlicky you like it)
2 t of crushed ginger
1 bunch of green onions,  white separated from the green
Gochugaru (Korean Chili Flakes) of choice
Kimchi Box  OR sanitized Mason jars
Disposable plastic gloves

Wash and dry Napa cabbage leaves, then cut into 1 1/2-2 inch pieces (rectangular or diamond-shaped). Place in a large container and layer with kosher salt. Let sit for approximately 2-6 hours.

In the meantime, blend the apple, garlic, ginger, and white part of the onions in a cup blender with a very small amount of water. You want to create a thick sauce. Refrigerate the sauce until the cabbage leaves are wilted, rinsed, and drained well. Cut the remaining green onions (the green ends) into 1 1/2 inch-long pieces and refrigerate as well.

After the cabbage is wilted, do a quick cold water rinse on the leaves and drain well. You want some of the salt to remain for the fermenting process.
Progress Photo - Adding the "sauce" and chili flakes

Pour the sauce over the wilted cabbage and the green ends of the green onions. Add as much gochugaru as you like. I like my kimchi mild, so I don't use a ton of it.

Put disposable plastic gloves on and gently mix the sauce and chili flakes into the cabbage and green onion pieces, moving them around until all pieces have been coated.

Place seasoned cabbage in kimchi box or in a sanitized Mason jar (leave about 1/2 inch empty at the top), pressing down with kimchi box seal or fist (if using a Mason jar) to remove all air. Cover with top and leave in a dark place (like a pantry) for at least 2-3 days. Then, refrigerate.

Cookbook Review: How Not to Die Cookbook

EVERYONE knows I am a HUGE NutritionFacts.org and Dr. Michael Greger, M.D. fan, so I (of course) immediately bought the How Not to Die Cookbook as soon as it was available. The recipes were created by Robin Robertson, and they are based on Dr. Greger's DAILY DOZEN--which is essentially a strategy for getting *in* the healthy foods and crowding *out* the unhealthy ones. You can even download a free app (Dr. Greger's Daily Dozen) for your phone that allows you to check off the healthy servings of foods that you eat each day--a great way to track your progress! All of the recipes in this cookbook are made from whole plant foods and do not contain processed ingredients, sugar, or oil.

I have only made a few recipes so far, but I wanted to share this DYNAMITE dressing from p. 80 with you because it's going to be slathered over kale for our dinner tonight, and I CAN'T WAIT! The recipe is called "Mango-Avocado-Kale salad with Ginger-Sesame Orange Dressing." Doesn't that sound INCREDIBLE!?!?!

I will continue to post recipes I make from this cookbook, so stay tuned!

Saturday, January 20, 2018

Wig Review: Open by Ellen Wille


Vegan Buckeyes (Peanut Butter Chocolate-Dipped Balls)

1 cup natural peanut butter (no salt, oil, or sugar added)
1 ¼ cups Naked PB Powder (affiliate Link: http://amzn.to/2G1mzhZ)
3 T maple syrup
2-3 T non-dairy milk
1 cup of vegan chocolate chips
2 t coconut oil (added to make the chocolate smooth enough to dip the balls)

Mix peanut butter, PB powder, maple syrup, and 2 T non-dairy milk together in a bowl to create a dough. Add more non-dairy milk if needed to make the dough soft but still enough to hold a ball shape. Use small cookie scoop to scoop portions of the dough into balls, roll in clean hands until a smooth ball is created and place on parchment or waxed paper-lined baking sheet. Place balls in freezer until firm.

Just before taking the balls out of the freezer, warm chocolate chips and oil in small microwave-safe bowl in the microwave on the melting chocolate setting or on 70% for about 2 minutes. Stir to see if chips are melted. Put into microwave for 30-45 seconds if needed.

Take a toothpick and put it into a frozen peanut butter ball. Dip half of the ball into the melted chocolate and place back on parchment or waxed paper-lined baking sheet. Do this for each ball. Refrigerate until ready to serve.