Vegan/Vegetarian Thread (discussion, recipes, laughs)

[Greco]

Yes Dominique, we absolutely learn from one another...glad to see your posts.

So, Day 8 only juice day

Today's juice: kale apples H20

Dreams super vivid

desire to chew much less today
thank G-d

Helping my liver detox with
special action

That quietness is still with me

and beautiful music is helping, alot.

Have a great evening Veggie Lovers, Greco

Originally Posted by Dominique

Hello everyone....

Sachita, Try the home made almond milk for your baking...video is in this thread.

So juicing is the latest craze ???

NICE to see people posting in here.

WE LEARN FROM ONE ANOTHER!

Be good to your body, it'll thank you for it. Happy juicing.

[Dominique]

Steamed Vegetables With Roasted Chickpeas — Meatless Monday

• by Maria Russo in Recipes

With abundant flavor, color and texture, this vibrant dish is the ultimate vegetarian plate. Crisp snow peas, tender squash and hearty brown rice combine with chickpeas cooked in a simple sesame oil-scallion mixture to create a fill-you-up lunch or dinner that is bursting with fresh tastes.
To add a serving of healthful greens to your meal, prepare a quick Spinach and Kale Salad, best served hot with red bell peppers and tangy balsamic vinegar.

[Dominique]

Garbanzo beans (chickpeas)

What's New and Beneficial about Garbanzo Beans

• There's now direct evidence about garbanzo beans and appetite! Participants in a recent study reported more satisfaction with their diet when garbanzo beans were included, and they consumed fewer processed food snacks during test weeks in the study when garbanzo beans were consumed. They also consumed less food overall when the diet was supplemented with garbanzo beans.
• Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire Daily Value! But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods. In a recent study, two groups of participants received about 28 grams of fiber per day. But the two groups were very different in terms of their food sources for fiber. One group received dietary fiber primarily from garbanzo beans. The other group obtained dietary fiber from entirely different sources. The garbanzo bean group had better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.
• In some parts of the world (for example, parts of India), garbanzo beans are eaten daily in large amounts and on a year-round basis. But a recent study has shown that we can obtain health benefits from garbanzo beans even when we eat much smaller amounts over a much shorter period of time. In this study, it took only one week of garbanzo bean consumption to improve participants' control of blood sugar and insulin secretion. Equally important, only one-third cup of the beans per day was needed to provide these blood-sugar related health benefits.
• Garbanzos are a food you definitely want to keep on your "digestive support" list - especially if you are focusing on the colon. Between 65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine (colon). Recent studies have shown that garbanzo bean fiber can be metabolized by bacteria in the colon to produce relatively large amounts of short chain fatty acids (SCFAs), including acetic, propionic, and butyric acid. These SCFAs provide fuel to the cells that line your intestinal wall. By supporting the energy needs of our intestinal cells, the SCFAs made from garbanzo fibers can help lower your risk of colon problems, including your risk of colon cancer.

Many public health organizations—including the American Diabetes Association, the American Heart Association, and the American Cancer Society—recommend legumes as a key food group for preventing disease and optimizing health. The 2005 Dietary Guidelines for Americans developed by the U.S. Department of Health and Human Services (USDHHS) and the U.S. Department of Agriculture (USDA) recommends 3 cups of legumes per week (based on a daily intake of approximately 2,000 calories). Because 1 serving of legumes was defined as 1/2 cup (cooked), the Dietary Guidelines for Americans come very close to this as they recommend of 1/2 cup of cooked legumes on a daily basis. Based on our own research review, we believe that 3 cups of legumes per week is a very reasonable goal for support of good health. However, we also believe that optimal health benefits from legumes may require consumption of legumes in greater amounts. This recommendation for greater amounts is based upon studies in which legumes have been consumed at least 4 days per week and in amounts falling into a 1-2 cup range per day. These studies suggest a higher optimal health benefit level than the 2005 Dietary Guidelines: instead of 3 cups of weekly legumes, 4-8 cups would become the goal range. Remember that any amount of legumes is going to make a helpful addition to your diet. And whatever weekly level of legumes you decide to target, we definitely recommend inclusion of garbanzo beans among your legume choices.
You will find that many of our recipes containing beans gives you the choice between using home cooked beans and canned beans. If you are in a hurry canned beans can be a healthy option. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value between canned garbanzo beans and those you cook yourself.
Many of our body systems are susceptible to oxidative stress and damage from reactive oxygen molecules. These systems include our cardiovascular system, our lungs, and our nervous system. Plentiful amounts of antioxidant nutrients are critical for the support of these body systems, and garbanzo beans are a remarkable food in terms of their antioxidant composition. While containing small but valuable amounts of conventional antioxidant nutrients like vitamin C, vitamin E, and beta-carotene, garbanzo beans also contain more concentrated supplies of antioxidant phytonutrients. These phytonutrients include the flavonoids quercetin, kaempferol, and myricetin (usually found in the outer layer of the beans), and the phenolic acids ferulic acid, chlorogenic acid, caffeic acid, and vanillic acid (usually found in the interior portion of the beans). Depending on the type of bean and color/thickness of the outer layer, garbanzo beans can also contain significant amounts of the anthocyanins delphinidin, cyanidin, and petunidin. The mineral manganese - a key antioxidant in the energy-producing mitochondria found inside most cells - is also provided in excellent amounts by garbanzo beans. In fact, just one cup of garbanzos can provide you with nearly 85% of the Daily Value (DV) for this key antioxidant. An increasing number of animal and human studies clearly show the ability of garbanzo beans to reduce our risk of heart disease, and we believe that an important part of this risk reduction is due to the fantastic antioxidant make-up of these legumes. Decreased Cardiovascular Risks.

While epidemiologic studies don't always single out garbanzo beans from other beans when determining their relationship to cardiovascular disease, garbanzo beans are almost always included in the list of legumes studied when heart disease is the focus of diet research. Large-scale epidemiologic studies give us a great look at potential heart benefits from garbanzo beans, and the evidence shows garbanzo beans to be outstanding in this area. As little as 3/4 cup of garbanzos per day can help lower our LDL-cholesterol, total cholesterol, and triglycerides in a one-month period of time. This cardiovascular support is likely to come from multiple aspects of garbanzo beans and their nutrient composition. About one-third of the fiber in garbanzo beans is soluble fiber, and this type of fiber is the type most closely associated with support of heart health. As mentioned earlier in this Health Benefits section, garbanzo beans also have a unique combination of antioxidants, and these antioxidants clearly provide support for our blood vessels walls and blood itself. And while garbanzo beans are not a fatty food, they do contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body's omega-3 fatty acid from which all other omega-3 fats are made. There are about 70-80 milligrams of ALA in every cup of garbanzo beans, and there are about 2 grams of other polyunsaturated fatty acids. Risk of coronary heart disease is one of the specific types of cardiovascular risks that has been shown to be reduced by regular intake of garbanzo beans and other legumes. Better Regulation of Blood Sugar

No food macronutrients are more valuable for blood sugar regulation than fiber and protein. These two nutrients have an amazing ability to help stabilize the flow of food through our digestive tract and prevent the breakdown of food from taking place too quickly or too slowly. When food passes through us at a healthy rate of speed, release of sugar from the food is typically better regulated. Strong vitamin and mineral composition of a food - including strong antioxidant composition - can also help stabilize its digestive impact on our blood sugar. Given these basic relationships between nutrition and blood sugar control, it's not surprising to see garbanzo beans improving blood sugar regulation in research studies. We've seen studies in which participants consumed as little as 1/2 cup of garbanzo beanss per day and still witnessed better blood sugar control in as little as one week. In animal studies, garbanzo-based improvements in blood sugar regulation have partly been linked to better control of insulin output and overall insulin function. We suspect that some of these blood sugar benefits are directly related to improved digestive function. Garbanzo beans are a fantastic food for providing our digestive system with nutrient support. Even though research studies have shown blood sugar benefits with as little as 1/2 cup servings of garbanzo beans, we recommend that you consider more generous single servings of this delicious legume, in the range of up to 1 cup. Increased Chances for Satiety and Decreased Caloric Intake

We have been excited to see recent studies showing a positive relationship between garbanzo beans and weight management. The best single study we've seen in this regard has been a study that measured food satiety. "Food satiety" is the scientific term used to describe our satisfaction with food - how full it leaves us feeling, and how effective it is in eliminating our sense of hunger and appetite. Participants in a recent study were found to consume fewer snacks and fewer overall calories when supplementing their regular diet with garbanzo beans. They were also found to report greater food satiety, with experiences of reduced appetite and greater food satisfaction. We look forward to some large-scale studies in this area, and we expect to see a clear role being carved out for garbanzo beans in terms of weight loss and weight management. Along with their unusual combination of protein and fiber and their great ability to stabilize digestion, garbanzo beans also stand out as a food that is moderate in terms of calories. At approximately 250 calories per cup, we're talking about 10-15% of daily calories. In return for this moderate calorie cost, we get 50% of the DV for fiber and 29% of the DV for protein. Those nutrient amounts are great trade-offs for anyone struggling with weight loss or weight management. Description

Garbanzo beans (also known as chickpeas, Bengal grams, and Egyptian peas) have a delicious nutlike taste and buttery texture. They provide a concentrated source of protein that can be enjoyed year-round and are available either dried or canned. The Latin name for garbanzo beans, Cicer arietinum, means "small ram," reflecting the unique shape of this legume that somewhat resembles a ram's head.
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.

Dried garbanzos are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the garbanzo beans are covered and that the store has a good product turnover so as to ensure maximum freshness. Whether purchasing garbanzo beans in bulk or in a packaged container, make sure that there is no evidence of moisture or insect damage and that they are whole and not cracked.
Canned garbanzo beans can be found in most supermarkets. Unlike canned vegetables, which have lost much of their nutritional value, canning does less damage to many of the key nutrients found in garbanzo beans. For example, many people rely on garbanzo beans (and other legumes) for protein and fiber in their daily diet, and canning only lowers the amount of these nutrients by about 15%. Many of the B vitamins hold up well in canned garbanzo beans, and some actually show up in higher concentrations in canned versus non-canned versions. An important exception here is folate, which is decreased by about 40-45% during canning. (If you are depending on your garbanzo beans for this important B vitamin, you will want to consider purchasing dry garbanzo beans and cooking them yourself.) Canning will generally lower the nutrient content of food since long cooking time and/or high heats are often involved. The nutritional impact of canning on vegetables can be extremely high since vegetables are best cooked very lightly for a very short period of time. Legumes like garbanzo beans are different than vegetables, however, since they require a long time to cook whether they are canned or cooked by you at home from the dry version.Also when it comes to canned garbanzo beans, we would suggest looking for those that do not contain extra salt or additives. Once you remove the beans from the can, place them in a strainer,rinse them thoroughly for one minute.
Store dried garbanzo beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. If you purchase garbanzo beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked garbanzo beans will keep fresh in the refrigerator for about three days if placed in a covered container.
Tips for Preparing Garbanzo Beans

Before washing garbanzos, you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place them in a strainer, and rinse them thoroughly under cool running water.
To shorten their cooking time and make them easier to digest, garbanzo beans should be presoaked There are two basic methods for presoaking. For each you should start by placing the beans in a saucepan and adding two to three cups of water per cup of beans.
The first method is to boil the beans for two minutes, take pan off the heat, cover and allow it to stand for two hours. The alternative method is to simply soak the garbanzos in water for a predetermined period of time.
Based on research studies that we've seen about the soaking of garbanzo beans, we recommend a soaking period of at least 4 hours. Several potentially desirable chemical changes can take place during this 4-hour soaking period. First, there can be a reduction in the beans' raffinose-type oligosaccharides, and this reduction may result in fewer problems with flatulence when the beans are eventually consumed. Second, some of the phytase enzymes in the beans may become activated and help to transform some of the phytic acid found in the beans. When phytic acid gets converted into other substances, it is less likely to bind together with other nutrients and reduce their absorption.
To cook the garbanzo beans, you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried garbanzo beans. The liquid should be about one to two inches above the top of the legumes. Bring them to a boil, and then reduce the heat to simmer, partially covering the pot. If any foam develops, skim it off during the simmering process. Garbanzo beans generally take about one to one and one-half hours to become tender using this method. If the beans are still hard and no more water remains, add �-1 cup of hot water and continue to cook until soft

If you are running short on time, you can always use canned beans in your recipes. If the garbanzo beans have been packaged with salt or other additives, simply rinse them after opening the can to remove these unnecessary additions. Canned beans need to only be heated briefly for hot recipes while they can be used as is for salads or prepared cold dishes like hummus. A Few Quick Serving Ideas

• Pur�e garbanzo beans, olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread.
• Sprinkle garbanzo beans with your favorite spices and herbs and eat as a snack.
• Add garbanzo beans to your green salads.
• Make a Middle Eastern-inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano.
• Simmer cooked garbanzo beans in a sauce of tomato paste, curry spices, and chopped walnuts and serve this dahl-type dish with brown rice.
• Adding garbanzo beans to your vegetable soup will enhance its taste, texture and nutritional content.

[Sachita]

I love beans and eat them almost everyday. Most of the time it's just opening a can and putting some on rice then tossing in some veggies.


It's been over a week since I made major changes and decided to become vegan or at least vegetarian. (I may do cheese later- goat, cultured) I bumped up my green juice to around 20 oz a day. My body was definitely detoxing, I felt the effects big time. My energy low, gas, cramps, huge headaches. I use to smoke a few cigs a day at the end of the day. A habit I picked up moreso the last two years. I completely stopped that and coffee which was huge huge for me. I drastically cut back sugar. Anyhow, I was feeling pretty yucky and then got hit with a really bad flu/cold and awful sore throat. I'm sticking with juicing and my diet but yesterday I did eat a lot of carbs. This is day three I'm sick with this sore throat, fever, body aches.

I've detoxed in the past and had some uncomfortably but nothing like I am now. I also never got sick while doing it. I wonder if it was the increase in greens and herbs?

[Greco]

Joe answers a Reboot community FAQ. For more information on Fat, Sick & Nearly Dead and the Reboot community, visit www.jointhereboot.com and www.fatsickandnearlydead.com.





Day 9 and 4th day of juice only

Today, and tomorrow days of juice only
then back to actually eating fruits, and
veggies, smoothies, and juices!

So, today no running

in the laundromat at 4:30am
out by almost 6am

juice for the day Kale and apple

at tj's by 8am finally
buying more fruit and veggies

home, cleaned the apt

posted a video

now posting this

and now can settle
down and do some
writing, and listen
to great music.

enjoy your day Veggie Lovers, Greco

[Greco]

Cooking Up Great Health with Dr. Fuhrman




Day 11

Have had a low-grade headache for the past two days
detoxing is happening at a deeper level I can deal
with it

2nd day back on green smoothies, and veggie pulp
soup (delicious by the way), and eating fruit and

CHEWING!...smiling...content, headachy, grateful.

So, enjoy this very informative video, Greco

[Greco]

Hi Veggie Lovers,

Today is Day 16 and I continued having veggie soup, and
juice.

Tomorrow I begin 5 days of juice only once again

Today's soup:

fennel garlic onions celery and celery juice carrot juice kale

slowed cooked on low

Today's juice:

celery lemon and grapefruit(all of it skin, seeds, and pulp)
H2O

delicious

This 5-5-5 is very doable. I do find that I miss chewing
when on the juice onlys day, but then its only 5 days and
I return to eating/chewing for another 5 days, very
doable for me.

Not posting each day because frankly its boring to me
to do the count down/up...aside from a low-grade
headache around days 11-14 I'm ok.

Fiber on this journey is very important, gets the toxins
out.

So, have a good week veggie lovers, Greco

[Sachita]

Originally Posted by greco

Cooking Up Great Health with Dr. Fuhrman




Day 11

Have had a low-grade headache for the past two days
detoxing is happening at a deeper level I can deal
with it

2nd day back on green smoothies, and veggie pulp
soup (delicious by the way), and eating fruit and

CHEWING!...smiling...content, headachy, grateful.

So, enjoy this very informative video, Greco

do you have soup recipes like what he's talking about in the video? I have his books somewhere here.

[Sachita]

Originally Posted by greco

Joe answers a Reboot community FAQ. For more information on Fat, Sick & Nearly Dead and the Reboot community, visit www.jointhereboot.com and www.fatsickandnearlydead.com.





Day 9 and 4th day of juice only

Today, and tomorrow days of juice only
then back to actually eating fruits, and
veggies, smoothies, and juices!

So, today no running

in the laundromat at 4:30am
out by almost 6am

juice for the day Kale and apple

at tj's by 8am finally
buying more fruit and veggies

home, cleaned the apt

posted a video

now posting this

and now can settle
down and do some
writing, and listen
to great music.

enjoy your day Veggie Lovers, Greco

When I suddenly changed my diet within a few days I was feeling detox and especially by the 6th day. In fact I got an awful cold that has lasted over 10 days. I did have a little coffee and even some chicken. I hated cheated and I know that I can't go back to eating the way I was. It goes beyond health for me. I am still juicing and I do notice when I juice twice a day I have less cravings. I'm going to try and do a juice fast maybe at the end of the month once my body stabilizes more. I am only just now starting to feel my energy. This cold truly kicked my butt and I don't normally stay sick for so long.

[Greco]

Sachita,

I basically followed the recipe he talks about in the video...added the celery juice with the carrot juice, H2O, kale, and lots of onion, and garlic, very delicious.

Also, I'm willing to bet that your cold was part of your detox. One thing I know has been important for me is to make blended green juice. It contains the fiber that eases the liver's job of eliminating toxins because you eliminate a lot of waste/toxins from the intestinal tract.

I also add another method mentioned in Gerson's therapy, pm me for that if you'd like information on it.

Greco

Originally Posted by Sachita

do you have soup recipes like what he's talking about in the video? I have his books somewhere here.

[Sachita]

Originally Posted by greco

Sachita,

I basically followed the recipe he talks about in the video...added the celery juice with the carrot juice, H2O, kale, and lots of onion, and garlic, very delicious.

Also, I'm willing to bet that your cold was part of your detox. One thing I know has been important for me is to make blended green juice. It contains the fiber that eases the liver's job of eliminating toxins because you eliminate a lot of waste/toxins from the intestinal tract.

I also add another method mentioned in Gerson's therapy, pm me for that if you'd like information on it.

Greco

I juice kale, greens, ginger, etc, every single day. My juicer also puts some of the fiber into it. I did use to make green smoothies. I honestly dislike them but if you're saying it would make detox easier then I'll suck them down! lol

As for this cold being part of my detox, all I can say is wow. I get sick sometimes but only a few days. I feel like my resistance was super low as it was and I decided that since I had some "help" I would go for it. I had no idea I would get the cold and get thrown down so hard. I figured a week max, I'll be tired, have headache, etc. I've fasted before. This was on a while other level.

I think I'll juice and eat healthy, as I normally do, cut back on some things. I am drinking a cup of coffee a day. Then once i am feeling better I'll do one day juice fast then each month add another day. I think just focusing on a plant based diet is really the key.

[Greco]

Greco

[Greco]

Dr. Joel Fuhrman, author of eat to live explains how we shouldn't underestimate the healing power of the human body when feed properly.

We want to eat whole, live, organically grown fruits, vegetables, nuts, seeds and grains to live the longest, happiest and healthiest life possible.

Greco

[Galahad]

I was reading blogs today with a fantasy dinner party theme. I came up with a great list, but maybe half the list is probably vegan and some are gluten free. Has anyone seen a site with really beautiful vegan dinner party food? I can see the deserts from some already posted here but the main courses? I'm just curious, no need for recipes just ideas.

[Greco]

Galahad,

Here's a site that may be what your looking for

http://vegangoodeats.com/category/cooking-demo/

Good luck with your party, Greco

Originally Posted by Galahad

I was reading blogs today with a fantasy dinner party theme. I came up with a great list, but maybe half the list is probably vegan and some are gluten free. Has anyone seen a site with really beautiful vegan dinner party food? I can see the deserts from some already posted here but the main courses? I'm just curious, no need for recipes just ideas.

[Greco]

Veggie Lovers...decided to post this documentary in this thread as well so more folks can view it. I first posted this on my Food Documentary thread.

This answers Sachita several of your questions from your post on the Food Discussion thread about why people find it difficult to stop eating processed foods. It is comprehensive and informative.

Greco




"What has happened to us? Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure.

Two out of every three of us are overweight. Cases of diabetes are exploding, especially amongst our younger population. About half of us are taking at least one prescription drug. Major medical operations have become routine, helping to drive health care costs to astronomical levels. Heart disease, cancer and stroke are the country's three leading causes of death, even though billions are spent each year to "battle" these very conditions. Millions suffer from a host of other degenerative diseases.

Could it be there's a single solution to all of these problems? A solution so comprehensive but so utterly straightforward, that it's mind-boggling that more of us haven't taken it seriously?

FORKS OVER KNIVES examines the profound claim that most, if not all, of the so-called "diseases of affluence" that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering yet under-appreciated researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn." Virgil Films on Youtube

[Metro]

this is a green smoother recipe from WF, slightly modified to my tastes. i also cut their recipe in half (shown below) to avoid the temptation of drinking second glass = addl calories.

Green Smoothie (serves 1)

1-1/2 cup baby spinach leaves (prewashed) or fresh kale leaves (washed & deveined), or combo of dark leafy greens of choice
3/4 cup unsweetened flax milk (yummy, nutritious and soooo low in calories)
1/4 cup fresh blueberries
1/2 frozen banana (freeze sliced so they're easy enough for the blender to manage)
2-3 dried apricots (chop before putting in blender)

throw it all in a blender and pulse 'til as smooth as you wish.

approx 160 calories per serving.


NOTE: Old Skool blenders work really well (i have my mom's old Osterizer). using fresh blueberries keeps the smoothie a brightish green -- when i use frozen blueberries the color becomes a very unappetizing grey/purple.

enjoy!

[Greco]

Day 21

Last day of green juice, hallelujah! Really miss the biting into veggies and fruit.

Morning juicing

grapefruit celery lemon

Day/Evening juicing

kale celery lemon cucumber carrots nice.

Tomorrow

Morning

looking forward to green smoothie

apples pears spinach green powder

red powder

Afternoon/Evening

green smoothie

green soup

with carrot base spinach lemon onions garlic

rainbow chard

and fresh apples pears during the day

really don't get hungry on this at all.

Need new clothes at some point...smiling.

Weight loss was not my goal with this

getting healthier, clearer is and its working.

Emotional stuff has been surfacing especially
on juicing days only...but am dealing with it
and letting go on many levels what no longer
works for me.

My sisters are also watching my progress/process
closely...they enjoy the soup, and I'm grateful
they're open to having it...while they continue
eating as they usually do, the door is opening
to their incorporating more veggies in their
meals, and that's a good thing. Love is good.

Veggie Lovers have a great weekend, Greco

[Greco]

Day 28 and two days into 5 of juice only

Here's a video that talks to the nutritive value of green juicing. She has a nice website as well you may want to check out



Today's green juice

carrot spinach lemon celery kale
H2O and I did add some Udo's Omega 3 & 6 oil (just a bit).

So, spent most of the day helping the owner of the hair styling place
where I get my hair cut...most of us have been going there for years
and there are several other butches...anyway, earlier this week there
was a fire and one of her walls needed to come down, cleaned out wiring,
and put tarps up until the contractors come in next week...so we
all chipped in our time, and talents...smiling...and had some great
fun doing the physical work, and supporting our hair stylist...who
has become a friend...and at the end of the day, I got my
great hair cut.

Why am I sharing this? To share about the blessing of community,
and giving, and receiving support when you need it, or
can give it...I am grateful for this day and the opportunity
to care for someone in a "concrete" way.

Here's another video I enjoyed this evening...have a great weekend

Greco

[girl_dee]

i made this today, it was amazing!


Easy Vegan Chocolate Cake

Ingredients (use vegan versions):

3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees F.

2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt).

3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps).

4. Pour into a floured cake pan and bake for approximately 40 minutes.

I recommend topping the cake with Chocolate Frosting by Sarah.

Serves: 12 slices, Preparation time: 15 minutes