Heal ThySelves Organization
Weight Management...Senior Citizens Helping Millennials to Pediatrics
Weight Management...Senior Citizens Helping Millennials to Pediatrics
Delicious Vegan Country Cornbread
Delicious Vegan Country Cornbread
Preheat oven 425 degrees and oil approximately 8” square baking dish
2 tablespoons ground flax seeds into
Boiling 6 tablespoons of water for 3 mins until paste, set aside
*COMBINED WELL *1 cup all-purpose flour
*1 cup cornmeal 4 teaspoons baking powder
*¾ teaspoon salt
*¼ cup sugar
Mix well flax seed paste,1 cup of almond, coconut, or soy milk
and ¼ cup canola oil (do not over beat)
if desire for more familiar color= choose one: a little yellow food coloring, Turmeric, or Saffron
Italian Robust Non-GMO Bread Crumbs
Italian Robust Non-GMO Bread Crumbs
250g non-GMO Crushed Crackers
24g Parsley
5ml Garlic Powder
2.5ml Black Pepper
2.5ml Salt
Quick "great" Vegan Potato Salad
Quick "great" Vegan Potato Salad
2-3 servings
Ingredients: 4 white potatoes, Vegenaise Mayo, finely chopped sweet pickles, yellow mustard
Wash well, 4 large peel (with peel) white potatoes, dice
Boil 15-20 minutes
then Cool for 30 minutes
Place in large or medium bowl
add
28g (2 tablespoons) Vegenaise Mayo
10mg (2tsp) yellow mustard
28g (2tablespoons) tiny diced sweet pickles (taste better) or sweet pickled relish
Salt and pepper to taste if you desire
Stir Well
Slowly Enjoy! Slowly
Vegan “Buttermilk” Biscuits
Makes 8-10 biscuits
Pre-heat oven 475 degress
In separate small container Add 1 tablespoon of fresh lemon juice to ¾ cup of cold almond milk, stir, let stand 5 minutes
In separate medium bowl Combine All Dry Ingredients
2 cups Self-Rising “soft flour”
½ teaspoon salt
*Cut in until coarse ½ cup of solid, chill, cold, room temperature but not liquid fat e.g., vegan butter or coconut oil
*use pastry blender or 2 knives
Pour in liquid, quickly stir well with fork
Make ball, and knead 10 to 15 times on flour dusted board
Roll out to 1 inch high, use flour dusted cookie cutter, bake 475 for 8-10 minutes depending on oven
spread melted vegan butter over biscuits if desired
Vegan “Buttermilk” Biscuits
Makes 8-10 biscuits
Pre-heat oven 475 degress
In separate small container Add 1 tablespoon of fresh lemon juice to ¾ cup of cold almond milk, stir, let stand 5 minutes
In separate medium bowl Combine All Dry Ingredients
2 cups Self-Rising “soft flour”
½ teaspoon salt
*Cut in until coarse ½ cup of solid, chill, cold, room temperature but not liquid fat e.g., vegan butter or coconut oil
*use pastry blender or 2 knives
Pour in liquid, quickly stir well with fork
Make ball, and knead 10 to 15 times on flour dusted board
Roll out to 1 inch high, use flour dusted cookie cutter, bake 475 for 8-10 minutes depending on oven
spread melted vegan butter over biscuits if desired
Scrumptious Breakfast Sausage (vegan)
Scrumptious Breakfast Sausage (vegan)
Makes 4-5 patties pre-heat oven 350 degrees
grease cookie sheet or line cookie sheet with parchment paper bake 7 mins.
In separate bowl soak 1 tablespoon ground flaxseed in 3 tbsp. water, stir
In Separate Bowl
Combine well
1 c non-gmo soy or meatless crumbles
1 tablespoon sage
¼ teaspoon salt
1 tablespoon oil
¼ cayenne pepper
¼ paprika
1 tsp pure maple syrup (optional)
