Bloglikes - Vegans en-US Thu, 15 Apr 2021 17:18:04 +0000 Sat, 06 Apr 2013 00:00:00 +0000 FeedWriter Vegan Hot Dog, Potato, Pea Dinner with a Cheesy Sauce This turned out to be a really great meal. It’s been very cold here, so a good hearty meal was appreciated.

Vegan Hot Dog, Potato, Pea Dinner with Cheesy Sauce

Serving Size: 4


for the cheesy sauce:

  • 2 large carrots, peeled and cut into rounds
  • 1 cup winter squash pieces*
  • ¼ cup nutritional yeast
  • 3 tablespoons sauerkraut juice
  • 1 heaping teaspoon mustard
  • pinch black pepper
  • splash chili sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • pinch salt, if needed

for the meal:

  • margarine
  • 5-6 medium potatoes, peeled and cut in bite sized chunks
  • 1 (6-8 ounce) package vegan hot dogs, cut into rounds
  • 1½ cups peas (frozen)
  • ½ cup non-dairy cheese, shredded

Vegan Hot Dog, Potato, Pea Dinner with Cheesy Sauce


  1. Begin by making the cheesy sauce:
    1. Peel the carrots and cut into rounds.
    2. Place them in a saucepan
    3. De-seed and cut the winter squash into cubes and add to the carrots.
    4. Cover the vegetables with water, bring top a boil and cook until the vegetables are soft.
    5. Keep an eye on the water level as you don’t want the veggies to scorch.
    6. When the carrots and squash are soft, pour most of any excess liquid into a cup to use as needed, puree. (I use an immersion blender.
    7. Add the nutritional yeast, sauerkraut juice, mustard, and Tabasco.
    8. Once again puree to mix well.
    9. Season to taste with salt or pepper if needed. You should have a smooth “pourable” sauce. If not perhaps add some of the cooking water from the carrots and squash.
  2. Peel the potatoes and cut into bite sized pieces. I usually steam them as it is quicker, they retain more vitamins and uses less oil, but you could also pan-fry them.
  3. Pre-heat the oven to 395°F/200°C.
  4. Melt the margarine in a large frying pan (I use a cast iron pan).
  5. Place the cut up hot dog pieces in the pan and lightly brown them.Add the potato pieces and the peas.
  6. Stir well to ensure all the pieces are evenly cooked.
  7. At last add the cheesy sauce and mix to cover all of the meal evenly.
  8. Cook for 5-10 minutes.
  9. Sprinkle the shredded non-dairy cheese over the top and place in the pre-heated oven for 3-5 minutes to melt the cheese.

* The winter squash pieces add an extra smooth, creaminess to the sauce. If it is not on hand or convent, then use 2 more carrots instead.

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Fri, 19 Mar 2021 23:17:23 +0000 BlogLikes - Find Most Popular Blogs Cook Main Dishes Vegans Squash Carrot Potato Pea Gnudi
When you have constipation, bloating and gas despite being a plant based vegan (plus my huge balloon belly photos) Popping was something I didn't think much about... until I stopped doing it. 

Late last year I shared that I was diagnosed with an H Pylori infection, a serious bacterial infection in the stomach that causes ulcers and can lead to cancer if untreated.

You can read my original post here, or watch my video on Instagram hereI also posted an update with the specific diet/antibiotic protocol I followed here

Eradicating my H pylori infection eliminated several of my symptoms (persistent stomach aches, dull pain, burning pain in the abdomen, severe abdominal pain (especially with an empty stomach), black/tarry stools, feeling like I have the flu, skin itchiness, among others).

However, I was still having a GIGANTIC HUGE BALLOON BELLY (severe bloating and distension), persistent constipation, a general inability to empty my bowels, plus nausea, low back pain, and swelling (particularly in my hips, low back, and thighs) if I was constipated for multiple days.

I'm not exaggerating, see for yourself:

Having been vegan since 2007 and plant-based vegan since 2008, I couldn't understand why I was constipated.

According to Johns Hopkins, the causes of constipation are medications, lack of exercise, not enough liquids, not enough fiber in the diet, IBS, ignoring the urge to have a bowel movement, lifestyle changes (e.g. travel, pregnancy, old age), problems with intestinal function, and use of laxatives.

I tracked my fiber and found I was eating well over 30g of fiber PER DAY.

I was also drinking a minimum of 8 glasses of water (I set an alarm to drink an 8-oz cup every hour) walking at least one hour a day (3-4 miles) plus regularly taking yoga and dance classes on zoom.

I also wasn't traveling or pregnant, I definitely wasn't "holding it", and I wasn't on any medications.  

I had also tried the "IBS Diet" (low FODMAP) several times and saw ZERO improvement.

This left me with what? Problems with intestinal function?

Except I had a colonoscopy, which was normal. I had also been seeing a colon hydrotherapist every couple of weeks to remove my impacted waste, and she assured me each time my bowel function was terrific. 

I read 14 different books on "gut health" including The Good Gut by Erica & Justin Sonnenburg which I think is #1 the best book on this topic and Fiber Fueled by Will Bulsiewicz which I feel is second best (and also more plant-based/vegan specific). 

Point is, EVERY BOOK said to eat MORE fiber and eat/drink fermented foods like kefir, yogurt, miso, kombucha, sauerkraut, kimchi, and so on.

Let me tell you, I was pounding kombucha and kefir water like a champ. I was also eating loads of plant-based yogurt and fermented foods. My diet was primarily raw vegetables with a few raw fruits, small amounts of beans and lentils plus baked potatoes (to maximize my fiber).

I felt like a gorilla reaching upwards of 100g of fiber per day...

and yet I was getting sicker and sicker. 

Eventually, my abdomen became so large my friends and family stressed concern.

After an exhaustive amount of research and "thinking outside the box" I finally found my cause.

Here are a few key facts you need to know:

  1. The extreme bloating and distension happen as a result of constipation. 
  2. A high fiber diet exacerbates the issue.

My GI explained it to me like this: Because I (or anyone on a mostly whole foods plant-based diet) eat so much fiber, that causes even more fermentation and bloating.

He said a high fiber diet is great IF you're not already constipated. Adding fiber on top of constipation, however, is asking for pain, he explained. 

He also said eating and drinking all those fermented foods made it worse. I already had a lot of fermentation going on (that's what the bloating and distension is) I didn't need to add MORE of that. 

Bottom line: My high fiber "good gut" diet is part of the problem. 

HOWEVER, my GI didn't recommend a low fiber diet to me; he noted that too would make things worse.

My colon hydrotherapist had made similar statements previously. She pointed to all the yeast (foam) coming out in the waste tube and said "wow you have a lot of fermentation! You should stop eating fermented foods and foods that easily ferment for a while."

To my total and complete surprise, they both also asked me to stop taking my pricey probiotic. 

My GI also scheduled me for my colonoscopy, out of an abundance of caution since my H pylori infection was rather severe and I'd been having these issues for over two years. 

Here's how you know I was truly constipated: The medicine for the colonoscopy prep did not work. All day long I was looking forward to my "pooping safari" except nothing happened. I waited two hours and called the emergency number. The doctor on call had me take the second dose. That still didn't work. 

The on-call doctor then made me do two rounds of enemas in the middle of the night (a new and not pleasant experience for me). 

THAT seemed to shake some things loose, but I showed up for my colonoscopy not sure I'd actually be able to get one. 

Fortunately (?) they were able to clean me out while I was asleep. 

For the next week or so I felt great. Being less aggressive about my fiber intake, forgoing the fermented foods, and ditching my probiotic seemed to help. 

Then my stomach ballooned up again.

At this point, I became deeply depressed and started to wonder if I could continue to live like this...

Talking things out with a close girlfriend, we realized the only thing that had changed, was I had resumed taking my vitamins after the colonoscopy. 

(For three days prior to the colonoscopy I was told not to take anything, and then I'd forgotten to start again a few days after).

Background: About 3 years ago I experienced massive "burnout" from years of workaholism. My 80-90 hour work weeks without breaks caught up with me.

My NP diagnosed with "adrenal fatigue"/HPA Axis dysfunction and my "regular" doctor said my hormones were slightly out of whack. Both suggested supplements to help repair my body without medication. 

I resisted; having long believed "food is thy medicine" and most supplements are BS, I was scared (and desperate) so I took them.


Within days of stopping the supplements, I was spontaneously healed. 

I've subsequently spent a great deal of time researching and have learned there is a good size body of evidence that several supplements lead to constipation or decreased bowel motility or slower bowel transit. 


  • iron (includes daily vitamins or prenatal vitamins)
  • calcium (includes things "fortified" with calcium like some packaged foods)
  • protein powders (includes protein drinks and foods with added protein like "protein cookies")
  • cinnamon
  • berberine 
  • nattokinase
  • chlorella
  • NAC (N-acetyl cysteine)
  • beta-sitosterol
  • vitamin D
  • omega-3
  • ubiquinol (co-enzyme 10)

If you are taking any kind of vitamin or supplement, and you have my symptoms, consider doing an online search for "vitamin name + constipation" and see if any studies or articles from trusted sources (e.g. Healthline) come up. 


It's only what I found during my own research and reading about supplements and constipation. 

For example, when I searched about NAC, I found this study on "Adverse reactions associated with acetylcysteine" which lists constipation. It's also important to see the dose amount used in the study. A study may say "only high amounts of this supplement cause constipation" but what do they consider "high" your dose, even if it is less than what your doctor or the bottle recommends, may still be considered "high" by the standards in the study. 


One thing I found digging deep in the research was how constipation (and hormone therapy) is a common cause of constipation, but that is not regularly disclosed to women. 

A few last PSA's: 


If you watch ALONE, you might recall someone from a recent season having to leave because of their constipation and the toxins caused by it. She (the constipated woman) became very ill. 

Chronic constipation has also been suggested as the true cause of Elvis Presley's death... 


There are loads of studies on this. Pooping makes everyone happier.


If you are vegan, plant-based and have the bloating and constipated like I did:

  • Avoid fermented foods until the issue resolves 
  • Avoid dry and dehydrated foods like crackers. You want foods with moisture.
  • Avoid flour products (GF included)
  • Do an internet search to see if your supplement or medication is linked to constipation
  • Consider trying a popsicle/broth (clear liquid) fast for 24-48 hours to "reset" your system 
  • Walk (movements stimulates movement)
  • Take a break from probiotics to see if it helps.
  • Drink more water. 
  • Try a magnesium supplement 

When I was really backed up, I would do a saline enema, or preferably, see my colon hydrotherapist to get flushed out. I simply could not go any longer being so impacted (2-4 pounds of waste was removed each time). 

My GI prescribed taking Miralax twice a day (AM and PM) for two weeks to get my system running again. 


What I've described here is not 'typical' bloating, gas, or GI upset. (See pictures above). It is EXTREME.

If you are relatively new to a plant-centered diet, you may experience some gas and bloating and that is normal. 


  • Take digestive enzymes such as Rainbow Light (covers everything) or Beano, which is specific to beans.
  • Utilize over-the-counter medications such as GasX that can help provide relief. ​For a more 'natural' approach, you can use Gaia's gas and bloating tea or their gas and bloating herbal pills. Papaya enzyme (dietary supplement) can also be taken.
  • GO SLOW with fiber. For example, if you're having stir-fry veggies for dinner, it might be best (for now) to serve that with white rice rather than brown rice. Likewise, it might be good to avoid raw vegetables (e.g. salads, baby carrots as a snack) for now and focus on eating your vegetables cooked really well. ​If your diet wasn't high in fiber before, it is crucial to take it slow if you want to avoid gas. I went from eating a vegan diet that was high in refined and processed foods (e.g. white pasta, white bread, white rice, frozen meals like Boca Burgers) to a "whole food" plant-based diet that was all vegetables, brown rice, beans, and fruits, and my body was not having it! I had to back off and eat more 50/50 (e.g. veggies with white rice). I also had to initially limit beans to 1/4-cup per meal. 
  • Cook your food really well (and chew it to mush). Boiling is the best. Pureeing food (e.g. pureed veg soup or hummus) is also easier to digest. I also find soaking my rice before cooking it makes it easier to digest. For cooking beans and lentils, I bring the pot to a boil, then dump that water and start over. Seems to make a difference. Some people find a small piece of seaweed added to the beans/lentils when cooking improves digestion but that never made much difference for my belly.
  • Eat smaller portions. Overeating (especially on plant foods) will cause backup and massive bloating.
  • Drinking lots of water (8-oz hourly) and walking daily helps move things along and constipation can cause gas and bloat
  • 'Contrary' to what you read on the internet, if you're having a lot of gas and distention, fermented foods are not always helpful and can make things worse. Avoid kombucha and other fermented things until your bloat/gas is gone.
  • If you're using my simple, easy, plant-based vegan meal plans, avoid the slimming options for now. Wait until your stomach has adjusted. (The 'slimming' options have much more fiber and are designed to provide a workout for your guts to take advantage of the thermic effect -- you need to get your belly in shape for that first!) 


Fri, 19 Mar 2021 15:44:45 +0000 BlogLikes - Find Most Popular Blogs Instagram Elvis Presley Vegans Johns Hopkins IBS NP Pylori Boca Burgers MiraLax IBS Diet Erica Justin Sonnenburg Will Bulsiewicz
Vegan Winter Squash Walnut Bars Not just for Halloween or Thanksgiving, winter squash or pumpkins offer many nutritious meals and treats over the winter months. We enjoy growing red kuri squash and usually harvest enough in October to carry us over until April with good meals. These squash and walnut bars are a great treat. They are easy to make and quick. The original recipe called for sweetened condensed milk, but we found vanilla soy yogurt had the right taste and texture to use as an alternative. We hope you enjoy these also.

Vegan Winter Squash Walnut Bars

Yield: 12 bars


  • 1¾ cups AP flour
  • ⅓ cup white sugar
  • ⅓ brown sugar
  • 1 cup margarine, cold
  • 1 cup walnut pieces, chopped
  • 2 egg replacements
  • 15 ounces winter squash (pumpkin) puree
  • 1½ cups non-dairy vanilla yogurt
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • pinch – ½ teaspoon salt

Vegan Winter Squash Walnut Bars


  1. Begin with the winter squash (pumpkin) puree.
    1. If you are using a fresh, organic winter squash or pumpkin, prepare it by cutting into it, remove hard outer skin, de-seed, weigh 15 ounces and place in a steamer to cook until soft. Alternatively you can roast the pieces in the oven.
    2. Puree the cooked squash to a smooth creamy mixture.
    3. Place in a large bowl.
    4. Add the non-dairy vanilla yogurt.
    5. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt.
    6. Taste the mixture and add sugar or additional spices if needed.
  2. Pre-heat the oven to 350°F/177°C.
  3. Chop the walnuts.
  4. Place the AP flour in a large bowl.
  5. Add the sugars and mix well.
  6. Cut in the 1 cup of margarine. Cut in well until the mixture resembles sand with a few small pebbles.
  7. Add in the walnut pieces and mix well again.
  8. Oil or grease a 9×13 baking dish.
  9. Reserve 1 cup of the flour mixture to use as crumble topping and press the rest of the flour mixture onto the bottom of the baking dish.
  10. Press evenly to cover the bottom of the dish evenly and as a compact mixture.
  11. Pour the squash mixture over the pressed flour mixture.
  12. Sprinkle the remaining cup of flour mixture over the top of the squash mixture as a streusel topping.
  13. Place in the oven and bake for 50-55 minutes or until the top is golden brown.
  14. Remove from the oven and allow to cool. It will harden up when cooled. On the first day, we enjoy the “bars” warm and rather soft, served in a bowl with a bit of whipped topping.
    Placed in the refrigerator overnight, we cut the dessert into bars and enjoy them dusted with powdered sugar.
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Fri, 05 Mar 2021 23:17:31 +0000 BlogLikes - Find Most Popular Blogs Ap Vegans Squash Walnut Desserts and Sweets
Crunchy Granola with Almonds, Coconut, and Pepitas
Today I am sharing another granola recipe that I prepare at home. This is a recipe in which the granola has a higher quantity of nuts and seeds than is usually found in granola. It is one of my favorite breakfast foods. This granola is delicious and crunchy and can be enjoyed with warm or cold milk. It is also delicious with Greek yogurt and fresh fruits!
Continue reading »

[Author: (AJ)]

Thu, 04 Mar 2021 17:19:00 +0000 BlogLikes - Find Most Popular Blogs Almonds Breakfast Cinnamon Vegans Salt Vegan Oats Maple Syrup Olive Oil Granola Brown Sugar Pumpkin Seeds Pepitas Coconut Flakes
Vegan Winter Casserole with Apples, Winter Squash and Chickun We really enjoyed this casserole. It is slightly sweet from the apples but it is also a hearty and filling main meal.

Vegan Winter Casserole with Apples, Winter Squash and Chickun

Serving Size: 4


creamy cheesy pumpkin sauce:

  • 1½ cups pumpkin puree (winter squash)
  • ¼ cup nutritional yeast
  • ¼ cup dry mustard powder
  • ¼ teaspoon nutmeg
  • ¼-⅓ cups vegetable bouillon
  • 1 teaspoon thyme
  • 1 teaspoon cornstarch
  • salt and pepper to taste

for the casserole:

  • 3 cups pumpkin (winter squash), cubed and steamed
  • 2 apples, chopped
  • 1 small red bell pepper, about 1.2 cup chopped
  • 1 (15 ounce) can chickpeas, drained
  • 8 ounces vegan soy protein pieces, ‘chickun’-style


  • handful panko bread crumbs
  • handful non-dairy cheese, shredded
  • rosemary sprigs as garnish

also needed:

  • margarine or spray cooking oil

Vegan Winter Casserole with Apples, Winter Squash and Chickun


  1. Begin by making the sauce:
    1. Measure 1½ cups pumpkin (winter squash) puree. Either from a can or by making it yourself from scratch by steaming chopped winter squash then using a staff mixer or food processor.
    2. Add the nutritional yeast, mustard powder, thyme and nutmeg.
    3. Puree the mixture.
    4. Depending on the thickness of your puree add ¼-⅓ cup of vegetable bouillon to make the sauce.
    5. Add 1 teaspoon cornstarch and mix well.
    6. Season to taste with additional salt and pepper if needed.
  2. For the casserole:
    1. Pre-heat the oven to 425 F or 220 C.
    2. Prepare 3 cups of winter squash (pumpkin). If using an organic red kuri squash you can leave the skin on, if using a butternut or other type squash, remove the skin, de-seed and cut into bite sized pieces.
    3. Steam the prepared pieces a dente.
    4. Remove from the steam and set aside to use later.
    5. Chop the red onion and bell pepper.
    6. Drain the can of chickpeas (reserve the liquid aquafaba to use for another recipe).
    7. Core and chop the apples.
  3. Using margarine or spry cooking oil, grease the baking dish.
  4. Place all the ingredients including the chicken pieces in the baking dish and lightly mix to combine evenly.
  5. Pour the sauce over the mixture and gently mix to cover the ingredients with the sauce.
  6. Sprinkle a handful of panic or other breadcrumbs over the top of the casserole.
  7. Add shredded non-dairy cheese over the top.
  8. Place the lid on the casserole dish and place in the pre-heated oven to bake for 45 minutes.
  9. Remove from the oven when done, add the rosemary leaves as garnish and allow the casserole to cool slightly before serving.
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Mon, 15 Feb 2021 23:18:05 +0000 BlogLikes - Find Most Popular Blogs Apple Main Dishes Vegans Squash Chickun Asian Dipping Sauce Red Cabbage
My Digestive Nightmare UPDATE (my h pylori diet and treatment plan) & my balloon belly photos Back in December, I was diagnosed with h pylori, a serious bacterial infection in the stomach that causes ulcers.

You can read my original post here, or watch my video on Instagram here.

HERE'S THE GOOD NEWS: My recent stool test came NEGATIVE for h pylori!!

This means my treatment protocol worked!! (I'll share what I did EXACTLY below)  

Eradicating H pylori, and subsequently healing the ulcers caused by them, eliminated several of my digestive pains and symptoms.

UNFORTUNATELY, it did not eliminate all of my tummy troubles :( :(


Symptoms I STOPPED HAVING after H pylori treatment: persistent stomach aches, dull pain, burning pain in the abdomen, severe abdominal pain ("lightning" shocks that tore through me), "fire in the belly" burning sensations, SEVERE abdominal pain when my stomach is empty, black/tarry stools, rotten onion smelling stools, nausea, loss of appetite, extreme fatigue, chronic lower back pain, insomnia (due to pain), hiccups, burping, bloating after meals, headaches, unusual weight fluctuations, feeling like I have the flu (especially after a BM), skin itchiness (mostly around my ribs), and others I'm forgetting.

Symptoms I am still having: A GIGANTIC HUGE BALLOON BELLY (severe bloating/distention), persistent constipation, a general inability to empty bowels daily, and nausea/low back pain/leg swelling if I am constipated for multiple days.

The new GI I'm seeing said my big belly was the result of chronic constipation. He explained that food is literally stuck; fermenting in my gut, and that fermentation causes gas, which is trapped, hence the huge balloon belly. 

HOW *I* AM CONSTIPATED is a real head-scratcher.

I eat well over 70g of fiber per day and drink a minimum of 50-ounces of water. My diet is primarily vegetables for crying out loud!

My high fiber diet is part of the problem, however. 

My GI said because I eat so much fiber, that causes even more fermentation and bloating. He said a high fiber diet is great IF you're not already constipated. Adding fiber on top of constipation, however, is asking for pain, he explained. 

HOWEVER, he didn't recommend a low fiber diet as that too would make things worse.

My GI felt I needed a total "reset." That is, I needed to completely clear my bowels and start again to end this vicious cycle. 

He prescribed a laxative that I took twice a day (AM and PM). If that didn't work after a couple of days, I was going to take a colonoscopy prep kit that clears your bowels. 

Fortunately, after 5 days of the double dose, things cleared out. I continued with the regimen for another week or so, based on my doctor's orders. (Mostly he wanted to make sure I was having daily movements for a while and once I was, we eased up on the "help.")

As for "why" I was constipated to begin with, My GI said it could be an "overgrowth" of "bad bacteria" due to the h pylori infection or antibiotics, or both, or it could just be that my system was stuck in a negative loop cycle from having so much distress for YEARS.

I also paid a small fortune ($1,106) for two additional independent allergy/food sensitivity tests.

The tests completely contradicted each other. For example, one test identified almonds as an "allergy" while another said I had no reaction to almonds and the other said I needed to eat more almonds to heal my gut. 

  1. Antibiotics
    I took the 'standard' antibiotic cocktail given to patients with h pylori: clarithromycin, metronidazole, and amoxicillin.
    I took this 'triple threat' for 14 days. Note: Some h pylori are resistant to these antibiotics, but my GI Map test showed I wasn't resistant. For me, this another benefit of the GI Map (discussed in this post).
    HOW DID I FEEL ON ANTIBIOTICS? Other than feeling very, very tired, I didn't feel too bad on antibiotics. I did have some diarrhea, but after years of constipation, it felt like a reward.
  2. Probiotics
    Several clinical trials that indicate probiotics can reduce the side effects of H. pylori treatment and increase overall efficacy. Related study 1. Related study 2.
    I took this strong probiotic 2x daily. I also like their women's formula and was taking it for a few months prior to my diagnosis.
    I also subsequently added Florastor to my regimen after a colleague sent me a study showing that Florastor helps during antibiotic treatment. (Note: It wasn't until I'd been taking Florastor for a few days that I realized it's not technically vegan... oh well).
  3. Plain, unsweetened vegan yogurt

    Several girlfriends warned me, "eat yogurt on antibiotics or you'll get a yeast infection!" so I complied.
    I choose UNSWEETENED for many reasons, but the main two being: 1) sugar selectively feeds the bad bacteria in your gut (and I didn't want the bad bacteria in my gut getting any more "help") 2) sugar in the diet negatively affects gut transit time, bile acid metabolism, and bacterial fermentation, according to this study.
    As someone who was suffering from chronic constipation and extreme bloating/distention, I didn't want to eat anything that made my GI process things even slower!
    Brands I ate: SO Delicious unsweetened coconut milk yogurt (plain or vanilla), Cucina plain unsweetened, and Kite Hill's unsweetened Greek-style yogurt (plain or vanilla). 
  4. Mastic Gum
    Mastic Gum is the "woo woo" "alternative" treatment for H pylori. The research on whether or not mastic gum can actually eradicate an h pylori infection is both limited and mixed in my opinion, but what I did gather from reading the different studies is that patients who take mastic gum WITH antibiotics typically have the best success rates.
    There is also some (independent) evidence that mastic gum can help ease the pain of stomach ulcers, which people with h pylori typically have (and I did) so I took it to "double my odds" and as a potential "pain reliever." I think it helped and took MG for an additional 2-3 weeks after I finished the antibiotics.
  5. Antacids
    I didn't take these because I couldn't find any without questionable ingredients, but my GI doctor recommends them during treatment to help soothe all the pain. 


H pylori is not a diet-related illness. h pylori is a bacteria. I had a bacteria infection. The best course of treatment for any severe bacteria infection is antibiotic treatment. Kale can't cure sepsis. 

HOWEVER, there are some foods that can help ease your symptoms and assist your fight against the infection. There are also some foods that can make your symptoms feel even worse.

For what it's worth, I DID try every diet you can imagine prior to my diagnosis looking for relief. Nothing "worked" or "cured" me. You can read about my extremely limited diet/special diets I tried previously here.

In addition to the elimination diets, I also tried water fasting, which made my symptoms 10,000 times worse (I'm barely exaggerating).

Since people with ulcers tend to feel more pain when their stomach is empty, it isn't all that surprising that having a perpetually empty stomach was pure agony for me. I also recently found one study and a few articles about fasting during Ramadan and that it wasn't recommended if the practitioner has an ulcer. Intermittent fasting (fasting 16 hours, eating 8 hours) didn't help but wasn't as painful as the water fast. Waiting 4 hours between meals also didn't "help" and did make my symptoms worse.  

OVERALL, I found eating small amounts (e.g., 6-oz of yogurt with a few berries, oatmeal with 1/2 bananas, 2 cups of soup) every 1-2 hours was the gentlest option for fueling myself. more details below >>>


I followed the low acid diet for 4 weeks to reduce the pain/symptoms caused by the ulcers (caused by the h pylori infection) and to also help my body HEAL the ulcers once the infection causing them was gone.

I abandoned my breakfast/lunch/dinner routine completely and ate small amounts of food every 1-2 hours. I also stopped eating 3-4 hours before bedtime. 

Examples of my meals below >>> 

    Soft, pre-digested foods like hummus, mashed potatoes, and applesauce are gentle on a torn-up tummy.
    Raw vegetables and large servings of anything are likely to cause extreme pain. Boiling vegetables is recommended during treatment to help with digestion and avoid any possible pathogens. It may also be helpful to avoid salt, but that recommendation is a stretch.
    In terms of actual studies, fermented foods (e.g. miso, tempeh, kimchi, sauerkraut) and turmeric have been shown to help treat ulcers. Fermented foods may also help prevent reinfection, according to this study. Ditto for omega-3 rich foods, according to this study.
  • hot cereal 
  • spoonfuls of coconut milk yogurt 
  • buckwheat porridge
  • cooked quinoa (about 1/3-cup)
  • 1/2 mashed sweet potato
  • mashed potatoes
  • 1/2 banana with a little almond butter
  • boiled red potatoes (about 2-3 potatoes)
  • canned pumpkin with cinnamon 
  • yummy tummy broth
  • applesauce
  • pureed soups (e.g. butternut soup, creamed carrot soup, leek-potato soup, pureed lentil soup)
  • rice noodles
  • a large brazil nut 
  • rice pudding (overcooked rice with almond milk)
  • hummus (blended chickpeas, garlic, broth)
  • refried beans (mashed up pinto beans, no seasonings)
  • cooked spinach
  • cooked zucchini
  • 1/4 cup lentils from a can rinsed very well
  • boiled carrot (about 1 carrot)
  • 1/5 block cubed tofu
  • 1-2 biscuits made with GF flour
  • 1-2 buckwheat pancakes
  • boiled collard greens (about 1 cup)
  • 1 cup soy milk (for drinking)
  • 1-2 bran crackers
  • 5 strawberries
  • 1/3 cup blueberries
  • 1/8 avocado
  • banana "ice cream" if the pain was very bad.

I made a different soup every day to avoid being bored. 

I also tried drinking vegan protein shakes a couple of times but they all made me blow up like a balloon. 

    Aloe Vera juice tastes disgusting but it was the one and only "food" that reliably eased my suffering. Anytime I felt any kind of pain I would take a swig of it. (It tastes like cheap tequila without the alcohol).
    Sadly, there isn't much research on the digestive benefits of Aloe Vera juice, but I did find this one study where patients with IBS said it improved their symptoms.

I walked a minimum of 60 minutes (4 miles) per day to increase circulation and "movement encourages movement." 


There have been several times when I was so backed up and for so long, that the "constipation" (feels like an understatement) was interfering with my life: I couldn't sit, I couldn't sleep, I couldn't wear pants... it was agony.

When herbal "smooth move" teas and over-the-counter laxatives didn't work (even when I "overdosed"), a colon hydrotherapy did.  

I don't believe colon cleansing will "cure" serious (or acute) medical problems, as some proponents say, but it provided me relief. Plus, not pooping can become a serious medical emergency. I wanted to avoid that. I also reasoned if I DID end up in the ER from constipation, I was going to get some kind of colonic or enema anyway... 

My colon hydrotherapist is also the person who suggested aloe vera juice for me :) 

I also saw her on a day when my belly was at its biggest. 

HALF of the tube was filled with yeast/fermentation (it looked like the top of a beer).

There isn't supposed to be ANY of that. The tube should be solid, dark waste. Seeing all that "foam" was the physical proof I needed to support what my GI said re: fermentation (and what I knew intuitively to be true as well). 


Thanks again for all your support and I'm so glad my original posts and videos have helped others find solutions and treatments. 

p.s. If your appetite isn't spoiled, I'm posting a new healthy chocolate recipe every day on Meal Mentor's Instagram

Thu, 28 Jan 2021 13:19:12 +0000 BlogLikes - Find Most Popular Blogs Map Vegans IBS Pylori My GI Florastor
Saunf wala Sooji ka Halwa | Semolina pudding with Fennel Seeds Sooji Halwa is flavored with a large pinch of cardamom. Some folks like to cook it in milk, or a combination of milk and water. When saffron is added to it, its gets a light yellow color and is called Rava Kesari.

Continue reading »

[Author: (AJ)]

Wed, 27 Jan 2021 12:04:00 +0000 BlogLikes - Find Most Popular Blogs Sugar Vegans Cashews Ghee Rava Rava Kesari Clarified Butter Fennel Seeds Semolina Cashew Nuts Kaju Sooji Halwa Gur Sakkar Jaggery Sugar Sooji Sooji ka Halwa
Gnocchi with Fava Beans, Sun-dried Tomatoes and Sweet Bell Pepper A lovely colorful meal and so tasty. It would be easy to make this for a Christmas meal as it is so red and green, but it tastes great any time of the year. We have often cooked this as a camping meal as it is so easy to make but also enjoy it at home of course with some fresh salad.

Gnocchi with Fava Beans, Sundried Tomatoes and Sweet Bell Pepper

Serving Size: 4


  • 500 grams gnocchi
  • 250 grams fava beans
  • 1 red bell pepper, de-seeded and cut in very small pieces
  • 1 red onion, sliced very fine and minced into small pieces
  • 12 pieces sun-dried tomatoes, cut into small pieces
  • 1-2 tablespoons olive oil (or the oil from the sun-dried tomato jar)
  • Italian herbs
  • garlic salt
  • salt and pepper to taste
  • handful non-dairy shredded cheese as garnish
  • basil leaves as garnish and seasoning

Gnocchi with Fava Beans, Sundried Tomatoes and Sweet Bell Pepper


  1. De-seed the bell pepper and cut into small pieces.
  2. Remove the skin from the onion and slice thinly.
  3. Cut the sun dried tomatoes into small pieces.
  4. Remove the outer skins from the cooked fava beans.
  5. Julienne the basil leaves, set some aside as garnish.
  6. Bring a large pot of salty water to boil for the gnocchi.
  7. Add the gnocchi to the boiling water and cook for a few minutes, until they begin to float.
  8. Alternatively, place 1-2 tablespoons of olive oil, cooking oil or margarine in a non-stick pan, and cook the gnocchi until crispy light brown.
  9. In a large frying pan, heat the oil, and sauté the bell pepper pieces, while they are cooking, add the red onion pieces.
  10. Sauté both until just soft
  11. Add the sun-dried tomato pieces.
    add the gnocchi to the sautéed vegetables.
  12. Mix well so that the gnocchi are well seasoned.
  13. Add the Italian seasonings, garlic salt and season to taste with salt and pepper.
  14. Add the fava beans and cook until all are warmed.
  15. Serve the meal garnished with Italian herbs or grated soy cheese if wished.
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Mon, 25 Jan 2021 23:20:45 +0000 BlogLikes - Find Most Popular Blogs Vegans Tomato Gnocchi Fava beans Fava Beans Sun Sweet Bell Pepper Smokey Tofu Lebanese Green Beans Fava Beans Corn and Mushrooms Spinach and Sun
Pasta with Brussels Sprouts and Walnut Sauce This walnut sauce is a vegan adaptation from a traditional Italian recipe. We found it to be delicious. There was also enough sauce left over to use over cauliflower with was also tasty.

Pasta with Brussels Sprouts and Walnut Sauce

Serving Size: 4


for the walnut sauce:

  • 1¼ cups walnuts, shelled
  • 1 slice bread
  • 1 cup non-dairy milk
  • 2 cloves garlic, minced
  • 3-4 tablespoon olive oil
  • ¼ cup nutritional yeast
  • ¼ teaspoon salt
  • ¼ teaspoon dry mustard powder
  • pinch white pepper (or black)
  • small splash hot chili sauce
  • water if needed

for the meal:

  • 1 pound pasta (farfalle, penne, spirelli )
  • 1 pound Brussels sprouts
  • small handful parsley, chopped

Pasta with Brussels Sprouts and Walnut Sauce


  1. Place the walnuts in water and allow to soak.
  2. In a second bowl, place the non-dairy milk. Tear the bread into pieces and place in the milk to soak up the milk and become soft.
  3. Gather the other sauce ingredients and fit your food processor with the S blade to puree the walnuts and bread.
  4. Drain the water from the walnuts and place the walnuts in the food processor. Puree the walnuts to a smooth consistency.
  5. Add the soaked bread and the olive oil. Puree once again to create a smooth paste.
  6. Add the remaining ingredients: nutritional yeast, mustard powder, salt pepper, chili sauce etc.
  7. Puree all add water if it is too thick. Season to taste.
  8. Prepare the Brussels sprouts, remove older outside leaves and trim the hard end. Slice the Brussels sprouts in ½ lengthwise.
  9. I prefer to slightly steam the Brussels sprouts, then brown in a pan. You can also roast them in the oven until lightly brown and softened to al dente.
  10. Meanwhile, bring a pot of lightly salted water to a boil. Add the pasta and cook the pasta al dente.
  11. Remove the walnut sauce from the food processor and place in a sauce pan.
  12. Warm, the walnut sauce, stirring often. You may need to add water if it becomes too thick
  13. Keep 1 cup of the water that the pasta has cooked in and drain the rest from the pasta.
  14. Add ½ cup of the pasta water to the walnut sauce.
  15. Add ¾ cup of the walnut sauce to the pasta and stir to mix well.
  16. Add most of the Brussels sprouts to the pasta, saving a few as garnish for the top.
  17. Place the pasta and Brussels sprouts on individual plates or bowls and sprinkle some chopped parsley on top to garnish serve immediately.
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Mon, 18 Jan 2021 23:18:51 +0000 BlogLikes - Find Most Popular Blogs Brussels Vegans Brussels Sprouts Meals Walnut Pasta & Noodles Walnut Sauce Maple Mustard Sauce Vegan Greek Chickun Pasta Pasta
Tortillas with Winter Purslane, Lentils, Walnuts and Salsa Winter purslane ( also known as miner’s lettuce, Indian lettuce, spring beauty) is one of the few green salad vegetables that can take the cold temperatures. It is very healthy and has a mild flavor. It makes a very nice salad and we enjoyed it on these tortillas.

Tortillas with Winter Purslane, Lentils, Walnuts and Salsa

Serving Size: 4


  • 4 flour tortillas
  • 4 cups winter purslane, washed and large stems removed
  • ½-¾ cups walnuts, toasted and roughly chopped
  • splash lemon juice
  • 2 cups lentils, cooked, drained
  • splash olive oil
  • 1 can crushed tomatoes
  • 1 tablespoon lime juice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasonings
  • salt to taste
  • splash chili sauce
  • 1 avocado, pealed and cut in bite sized chunks
  • ½-¾ cup non-dairy chees

Tortillas with Winter Purslane, Lentils, Walnuts and Salsa


  1. To make the salsa:
    1. Place the contents of the can of crushed tomatoes in a medium sized bowl.
    2. Chop the onion, mince the garlic and add to the tomatoes.
    3. Add the lime juice, taco seasoning, salt and pepper.
    4. Mix well and season to taste.
  2. Clean the purslane and remove the big stems.
  3. Place the purslane in a bowl.
  4. Mix a splash of lemon juice with a tablespoon of olive oil and pour over the purslane.
  5. Gently mix to cover the the leaves evenly.
  6. Drain the cooked lentils.
  7. Toast the walnuts in a dry frying pan.
  8. Allow to cool slightly, then roughly chop.
  9. Lightly warm the flour tortillas in a dry frying pan.
  10. Place one on each plate.
  11. Spread a generous tablespoon of the salsa on the flour tortilla.
  12. Place a handful of the purslane on each tortilla.
  13. Sprinkle 2 tablespoons of lentils over the purslane.
  14. And then a few walnuts over the top.
  15. Peel an avocado and chop into bite sized pieces. Add a few pieces on top of each tortilla.
  16. Add some grated non-dairy cheese on top of the tortilla and serve.
Related Posts: ]]>
Mon, 11 Jan 2021 23:20:22 +0000 BlogLikes - Find Most Popular Blogs Vegans Salads Avocado Walnut Lentils Winter purslane Tofu Feta Grilled Vegetables
In Bibi’s Kitchen – Vegan Recipes

I recently got a copy of In Bibi’s Kitchen, and I ran through it to see which recipes were vegan or easily veganizable (replacing milk/eggs). I realized as I was making my list that it might be helpful to other people considering the book.

I think it’s a beautiful cookbook whether you’re vegan or not – but reading through it, I also found it fairly vegan friendly, and it’s also full of rich stories of countries and places and individuals (especially grandma’s) that live in or with heritage from 8 countries in Africa.

The book was enjoyable to read through without having made anything yet – the discussions of foodways in Africa – in the way that it explores the intersection of food in culture, traditions, and history. They look at spice ways and historical colonizer impacts and influences and more.

On to the recipes! If it’s listed below, it’s vegan by default or with only small modifications as indicated.

Chapter One – Eritrea
  • Kicha (Eritrean flatbread)
  • Zebhi Hamli (Stewed Spinach)
  • Shiro (ground chickpea stew)
  • Shahan Ful (Mashed Lima’s with Onions, Tomatoes, and Chiles)
  • Buna (Eritrean coffee, with description of coffee ceremony)
Chapter Two – Somalia
  • Xawaash Spice Mix (pronounced HA-wash)
  • Sabaayad (somali flatbreads) – this one has whole milk in it, but I would like to try making the recipe with some higher fat soy milk or coconut milk
  • Somali Cilantro and Green Chile Pepper Sauce
  • Canjeero (Sourdough Pancakes)
  • Bariis (Basmati Rice Pilaf with Raisins)
  • Shaah Cadays (Somali Spiced Tea with Milk) – this has milk, but I believe would be easy enough to make with a plant based milk.
Chapter Three – Kenya
  • Kachumbari (Tomato and Onion Salads)
  • Mango Chili Sauce
  • Sauteed Cabbage
  • Ma Penny’s Mukimo (Mashed green split peas, corn, and potatoes) – this calls for butter, but you know what to do.
  • Sukuma Wiki (greens with tomatoes)
  • Ma Wambui’s Mikimo with Onions and Greens
  • Kunde (Black-eyed Peas and Tomatoes in Peanut Sauce)
  • Basboosa (semolina cake) – this one calls for eggs and buttermilk, but I know we can do it with some egg replacer and some soymilk+lemonjuice
  • Fresh Carrot Drink
Chapter Four – Tanzania
  • Ndizi Kaanga (fried Plantains) – this calls for butter or ghee, but you know.
  • Zanzibar Pilau
  • Quick Stewed Eggplant with Coconut
  • Date Bread (calls for eggs and butter)
  • Mango Juice
  • Kaimati (Crispy Coconut Dumplings in Cardamom Syrup)
Chapter Five – Mozambique
  • xima – smooth cornmeal porrige
  • Mbowa – Leafy greens in coconut sauce
  • Piri piri sauce
Chapter six – South Africa
  • Chakalaka (spicy vegetable relish)
  • Imifino (wild greens with corn porridge)
  • Iced Rooibos Tea with Orange, Cloves, and Cinnamon
Chapter Seven – Madagascar
  • Mofo Gasy (Yeasted Rice and Coconut Pancakes)
  • Carrot Salad with Vinaigrette
  • Tsaramaso Malagasy (Traditional malagasy white beans)
  • Lasary Legioma (Tomato Relish)
  • Mofo Akondro (Banana Fritters)
  • Ginger Spritz (this is a drink that calls for honey, but would be easily replaced with agave or maple syrup, or simple syrup or apple honey, you get it.)
Chapter Eight – Comoros
  • Sweet Pea Soup with Coconut and Ginger
  • Ambrevades au Curry (Curried Pigeon Peas)
  • Sweet Vermicelli Noodles with Cardamom and Butter – yes, you see that butter in the title, but it’s so easy to replace it with some margarine or some vegan butter.
  • Watermelon Juice with Lime Ginger and Mint.

As you can see, In Bibi’s Kitchen offers lots of options for vegans, including several main dishes, desserts, and sides. I am looking forward to trying all of these. If and when I do, I’ll update this post.

If you’re looking to buy In Bibi’s Kitchen, especially in Canada definitely check out A Different Booklist or your local bookstore.

Take a look at the preview here:

Thu, 07 Jan 2021 22:58:05 +0000 BlogLikes - Find Most Popular Blogs Africa Toronto Canada Eritrea HA Vegans Shiro Watermelon juice Vegan Cooking African recipes Cookbook review Shahan Ful Mashed Lima Onions Tomatoes and Chiles Buna Eritrean Sabaayad Raisins Shaah Cadays Somali Spiced Tea Kenya Kachumbari Tomato Mukimo Mashed Sukuma Wiki Ma Wambui Mikimo GreensKunde Black Zanzibar Pilau Quick Stewed Eggplant South Africa Chakalaka Curry Curried Pigeon Peas Sweet Vermicelli Noodles Lime Ginger
Colorful Fall Salad with Squash and Tahini Dressing What a lovely salad this was. It looked almost too pretty to eat, but it was also very tasty. It was also easy to make, and actually did not take long to make as well.

Serving Size: 4


  • 1 medium Hokkaido (Red Kuri) squash
  • 2 tablespoons olive oil
  • 1 medium bunch young leaves Swiss chard
  • 1 large handful young leaves arugula
  • 1 red onion
  • 1 large yellow or orange bell pepper
  • ¼ cup sweet and spicy candied walnuts*
  • ¼ cup pomegranate arils

for the tahini dressing:

  • ½ cup tahini paste
  • 1+ tablespoon lemon juice from 1 lemon
  • pinch garlic powder
  • pinch salt
  • water , thin to preference


  1. Preheat the oven to 425°F/220°C.
  2. Place baking parchment on a baking tray.
  3. Clean and de-seed the squash.
  4. Slice the squash thinly in 1/2 circle rounds. I cut 4 -5 slices per person.
  5. Arrange on the baking tray and brush with olive oil.
  6. De-seed and cut the bell pepper in small pieces.
  7. Place in a bowl and drizzle a bit of the olive oil over. Mix well, then place on the baking tray.
  8. Slice the red onion in half and then each half in ling slices. Place on the baking tray and brush with olive oil.
  9. Place the baking tray with the vegetables in the oven to roast. Place on the middle rack as you do not want them to burn.
  10. Since I had cut the squash in thin slices, it only took 15 minutes to roast and turn lightly golden. I would suggest you set your timer at 15 minutes, if they are not done, add 5 minutes more and check
  11. When the veggies are done, turn the oven off and remove the pan from the oven and allow to cool.
  12. While the veggies are roasting, clean the Swiss chard and arugula.
  13. Cut away the stem and thick middle vein of the Swiss chard, leaving only the leaf part.
  14. Slice the Swiss chard in long julienne pieces.
  15. Cut away the stems of the arugula and add to the Swiss chard.
  16. Place a generous amount of of the mixed greens on each salad plate.
  17. Arrange 4-5 slices of squash on each plate.
  18. Sprinkle some of the roasted pepper and onions around.
  19. Add a few candied walnuts* here and there and sprinkle with pomegranate arils.
  20. To make the dressing:
    1. Mix the lemon juice and tahini in a cup.
    2. Add the seasonings and mix well. It will be very thick.
    3. Add water to the consistency that you prefer.
  21. Drizzle a bit of dressing on the salad and place the carafe on the table for people to serve themselves.


*We have a lovely big walnut tree which is very generous, so we use walnuts. Pecans are also nice for this salad.
We make candied walnuts using aquafaba, cayenne pepper, cinnamon, brown sugar and salt, then toasted in the oven.

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Mon, 21 Dec 2020 23:18:56 +0000 BlogLikes - Find Most Popular Blogs Vegans Salads Squash Walnut Swiss Chard Pomegranate Apple Salad Field Salad Kohlrabi Tahini Dressing
my vegan Digestive nightmare + what it finally took to fix my gut (I have h pylori) I've spent the last 2 years in agony, with unexplained and seemingly irrational GI symptoms. My symptoms also became progressively worse over time. 

(I'll list my symptoms below).

Unable to pinpoint what was causing my symptoms on my own, I consulted with a specialist who told me to remove coffee, wheat, corn, soy, peanuts, and tree nuts. I was also prescribed a probiotic that contained ox bile and bone broth.

I took neither, not because I was vegan, but because it was too "woo woo" for me.  (I'm a lady that likes remedies that have scientific support.) Plus, ox bile is known to cause digestive problems such as diarrhea, constipation, stomach pain, and vomiting and I didn't need any more of THAT.

I did follow the "elimination" diet though, yet I still didn’t feel better. 

It was then suggested to me remove beans and lentils in addition to what I'd already eliminated. When that also didn’t work, I was advised to eliminate all grains (e.g. oats, quinoa, and rice) plus all cruciferous vegetables, even my beloved kale. 

I was basically eating only potatoes, spinach, vegetables, and some fruits. 

THIS diet seemed to work, but I was still having random “flare-ups” (though admittedly less frequently) and I worried that this "diet" was too limited/unhealthy. Plus it wasn't sustainable long-term...

Out of desperation, I paid $399 for Viome, a "health intelligence test" that provides an "in-depth analysis of your microbial, human, and mitochondrial gene expressions." Basically, the test results suggest to you what foods to eat/avoid based on your poop/bacteria. 

All this test did was further shrink the list of foods "I could eat."

I felt depressed, hopeless. 

Yet I still followed my Viome dietary "guidelines" and felt even worse. I was also extremely fatigued and weak on that "diet."

Inevitably I migrated back to the diet that had been working somewhat previously, though I did not reintroduce the handful of foods Viome told me to "avoid" (e.g. cashews, tomatoes, lettuce, black tea, coffee, dates, and a few others). Viome did, however, validate my long-standing belief I was "allergic" to broccoli, so that's something I suppose.

I ended up taking the Viome test a second time a few months later to see if I had improved. Unfortunately, my "avoid list" grew even longer. My "rating" for how "healthy" my gut biome was also went from a C- to an F (*note: Viome doesn't actually use this type of grading scale but it is a fair analogy).

This is when I turned to science for help.

I devoured every book I could find on gut health. After reading 12 different books, I started drinking kombucha, eating fermented foods (e.g. miso and saurkraut) and vegan yogurt daily.  

I also upgraded to an expensive $40/mo probiotic and chugged celery juice every morning for 60 days. I was also dutifully eating over 30g of natural fiber (no fiber supplements) per day *and* I started supplementing with magnesium. (I still really love Calm, btw). 

These efforts may have helped a little, but I wasn't "cured."

Next, I tried to eat very, very simply (think steamed kale + sweet potato and nothing else) as well as eating smaller, more frequent meals. just in case "volume" was the problem.

Nothing was working and my symptoms kept getting worse and worse. 

Eventually, I got to the point where I would only eat a handful of foods. 

If I only ate those foods, I had no symptoms most of the time. However, if I diverted from my "safe food" list, it was a 50/50 gamble with no rhyme or reason. For example, on Tuesday I would eat kale and tofu plain and feel fine, but on Friday I would blow up and suffer for the next three days after eating the same tofu and kale.

This was my "safe food" list: potatoes, sweet potatoes, strawberries, steamed zucchini, cooked carrots, all squashes (pressure cooked), frozen spinach (cooked), tomatoes (sometimes), brazil nuts, and unsweetened almond milk. 

My overly restrictive diet (coupled with my fear and dread of eating) eventually caused me to lose too much weight, which subsequently caused endocrine (hormonal) issues. At that point, I was scared and terrified. 

That's when then sought out two different natural paths, feeling my "regular" doctor was failing me. Both NPs thought I had a food allergy and/or IBS or SIBO, even though I didn't have most SIBO symptoms. (SIBO = small intestinal bacteria overgrowth). I also felt reasonably confident it wasn't a specific food allergy/sensitivity after TWO YEARS of various elimination diets. 

Eventually, after extensive googling, I learned about H Pylori (a bacteria infection that causes ulcers) and felt reasonably confident I had it. 

I ended up paying $350 for a GI Map, which tested me for all known viruses, bacteria, worms, parasites, and other nasty critters.   

My test results showed I had H pylori.

Armed with my test results, I saw a new doctor and asked for the antibiotic cocktail that is used to treat H pylori. I also asked my husband to get tested because I didn't want him to give it back to me if he had it. 

When my symptoms started improving after  couple of days (and my bowel movements started being normal)  I posted a video to my Instagram, telling my story and crying my eyes out. 

Nearly a hundred different people have emailed me since, thanking me for sharing my story because they also felt as lost and hopeless in their suffer. Several dozen more told me their H pylori stories. Many of them were wrongly diagnosed with IBS or food allergies when what they really had was H Pylori. 

I decided to create this blog post as a PSA and because I have made a commitment to you to always be transparent about my journey on the highway to health. 

IF YOU ARE SUFFERING FROM TUMMY TROUBLES I strongly encourage you to get tested for H Pylori. 

If you take the breath or blood test, and get a negative result, but your symptoms persist, it might be worthwhile for you to take the poop test for H pylori, as the fecal antigen test is the most effective, according to this study.

If you're still negative, a GI Map may help identify your problem, and if that is also completely negative, a colonoscopy might help identify the source of your pain. (That was my next step). Several GI conditions (eg Crohns disease) can usually only be confidently diagnosed through a colonoscopy. 


  • An ache or burning pain in your abdomen
  • Abdominal pain that's worse when your stomach is empty
  • Nausea
  • Loss of appetite
  • Frequent burping
  • Bloating
  • Unintentional weight loss
  • Severe or persistent abdominal pain
  • Difficulty swallowing
  • Bloody or black tarry stools
  • Bloody or black vomit or vomit that looks like coffee grounds

I had 8/10 of those symptoms (I did not have burping or black vomit).

My "bloating" was also extreme; I looked 6-7 months pregnant. I had to hold my stomach when I walked.

The bloating was also so severe that it made it difficult for me to breathe or sleep at night. I had pain in my diaphragm as a result.

In terms of abdominal pain, I had general pain in the area, various forms of cramping, back pain (during constipation), depression, inflammation in my upper legs and surrounding abdomen, and these lightning-like "shocks" that tore through my bowels and caused me to literally fall to my knees and scream in pain. 

As you can imagine, I've been researching H Pylori like crazy ever since my diagnosis and believe (based on the research and evidence) that the only known, proven treatment for H Pylori is a strong (special) antibiotic regimen. That is what I'm on. 

H pylori is not something that can be "cured" with dietary intervention HOWEVER if you have h Pylori, there are some foods you should avoid while you are healing (4-6 weeks) and some foods that could be helpful. Source.


Thank you for letting me share my story, I hope it helps someone. 

ULTIMATELY, this was an epic REMINDER to me that you have to be your own advocate.

If you feel that something is wrong in your body, trust that.  No one is more of an expert on you than you! 

xo Lindsay 

Tue, 01 Dec 2020 21:46:27 +0000 BlogLikes - Find Most Popular Blogs Vegans IBS Pylori Viome
Sunflower Seed Bread | Eggless Baking
An easy way to add seeds and nuts to the diet is to bake it into bread. While there are all kinds of sweet breads that include seeds and nuts, its great to have a savory option that includes these nutritious and tasty ingredients too. Sunflower seeds are a powerhouse of nutrition. they are packed with minerals and vitamins and are a great addition to our diet. Here I add these seeds into one of my favorite bread recipes to add flavor and provide a satisfying crunch too.  Continue reading »

[Author: (AJ)]

Tue, 01 Dec 2020 16:25:00 +0000 BlogLikes - Find Most Popular Blogs Bread Breakfast Milk Vegans Yeast Honey Eggless Baking Yeast Breads Sunflower Seeds Rolled Oats
Spicy Vegan Parmesan Walnuts These spicy walnuts are really tasty. They are a great and healthy vegan alternative to store bough snacks. They are not really a “hot” spicy unless you add extra cayenne. They taste great and are easy to make.

Spicy Vegan Parmesan Walnuts

Yield: 1½ cups

  • 8 ounces walnuts, shelled
  • 4 ounces vegan Parmesan*
  • 1 teaspoon dried parsley
  • 1-2 teaspoons dried Italian herbs
  • ½ teaspoon garlic powder
  • 1-2 pinches cayenne powder
  • 1 pinch salt
  • 4 tablespoons aquafaba
Spicy Vegan Parmesan Walnuts


  1. Have your walnut pieces prepared (shelled).
  2. Preheat the oven to 120 C (250 F) and place a sheet of baking parchment on a cookie sheet
  3. Mix your vegan Parmesan and add the other ingredients for the spicy walnut flavoring.
  4. Beat the aquafaba until it is light and airy and can hold some peaks. It does not need to be really stiff though.
  5. Pour the beaten aquafaba over the walnuts and mix well so that each nut os covered.
  6. Add in the Parmesan mixture and again, toss and mix well so each nut is covered with the spicy mixture.
  7. Spread the nuts on the baking parchment. Spread the nuts thinly enough that they don’t touch one another or are not piled on top of each other.
  8. Place in the pre-heated oven for 30-35 minutes.
  9. When done, remove from the oven, allow to cool and place in an airtight container.

* I make mine from nut flour; almond, hazelnut or walnut plus nutritional yeast, a pinch of salt, dry mustard, nutmeg, garlic powder and onion powder.

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Fri, 20 Nov 2020 23:20:31 +0000 BlogLikes - Find Most Popular Blogs Snacks Vegans Walnut Pearl Barley Kale Spicy Vegan Parmesan Walnuts
Review: Cinnamon-Soaked Wheat Berry Salad We really enjoyed this salad from the award winning “Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” cookbook by Bryant Terry tonight.

The carrots, apricots and wheat berries offer a lovely combination of sweet and crunchy and it is especially nice with the cinnamon flavor. It is the second recipe we’ve made so far.

The book arrived last week. We have a lot of mustard greens growing, so last night I made the Curried Tofu with Mustard Greens recipe. It was also delicious and calls for a tablespoon of peanut butter!

It is a lovely book to read with mouthwatering photos, it offers great philosophies and as a trained musician I really like the music suggestions that go with each recipe.

We’re certainly looking forward to enjoying more recipes from this book.

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Mon, 09 Nov 2020 23:18:09 +0000 BlogLikes - Find Most Popular Blogs Reviews Books Vegans Salads Caribbean Apple Salad Mustard Greens Bryant Terry Wheat Berries Cinnamon Soaked Wheat Berry Salad Purple Cabbage Salad Field Salad Kohlrabi
Quinoa and Pickled Beet Salad with Pears and Mint This is a lovely salad, full of flavors, textures and color. There are also a lot of alternatives that would taste nice, see the notes below.

Serving Size: 4

  • 4 medium beets, washed, peeled, cut and pickled
  • 1 cup quinoa
  • 2 cups beet cooking/pickling liquid , can be stretched out with water if needed
  • handful mint leaves, minced or julienned
  • 2 ripe pears, peeled and sliced
  • handful sunflower seeds, toasted (can also be pine nuts).
  • 1 ounce vegan feta, crumbled


  1. Much of the preparation for the salad can be and should be done ahead of time, ie. pickling the beets, cooking the quinoa as these take time, and it takes time for them to cool down.
  2. First you will want to pickle your beets (or buy pickled beets from the store).
    1. Peel the beets.
    2. Cut them in which ever shape you prefer (I cubed them).
    3. Set them in a pot of water, just cover with water, add 1/4 cup vinegar, pinch of salt and 2 tablespoons sugar. Optionally you can add a sliced onion, and seasonings as allspice or cloves, but they are not really needed for the salad.
    4. Cook then beets until they are soft.
    5. Using a slotted spoon, remove the beets from the liquid and set the beets in a bowl to cool.
  3. Wash the quinoa well in a sieve with running water.
  4. Place the washed quinoa in the pot with the beet liquid.
  5. Bring the liquid to a boil, then turn to simmer. If there is not enough liquid, add water as needed.
  6. Cook for about 10 minutes until the quinoa is done and, puffed and soft. Most of the liquid will have been absorbed.
  7. Place a lid on the pot and allow to cool.
  8. Toast the sunflower seeds or pine nuts in a dry pan until lightly browned.
  9. To make the salad:
    1. Mince or julienne the mint. You should have 1/8 -1/4 cup depending on your preference.
    2. Fluff the quinoa and place in a salad bowl.
    3. Using a slotted spoon, add the beets to the quinoa and mix well.
    4. Mix in the mint.
    5. Taste the salad, thus far, ours did not need additional seasoning. But perhaps you wish to make a dressing for more flavor. I would suggest a simple oil and vinegar, with a bit of vegetable bouillon powder and maybe a splash of agave. If you add too much dressing the salad will clump together.
    6. Peel and slice the pears. Place some in the salad and add some once you have served the beets and quinoa on a plate. The beets will “color” the pears.
  10. We dressed the plates with a few mixed greens.
  11. Add the salad to the greens on the plate add the pears in various places.
  12. Sprinkle crumbled vegan feta here and there and sprinkle some sunflower seeds on top.
  13. Alternatively you can also serve the salad in bowls.


This salad would also be nice with pineapple instead of the pears. You could also use pistachios, and as an alternative dressing you could do an Asian dressing with miso, toasted sesame oil, mirin and a bit of rice vinegar. But, it may “mask” the subtle flavors of the beets and quinoa.

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Fri, 30 Oct 2020 23:22:37 +0000 BlogLikes - Find Most Popular Blogs Cook Vegans Salads Meals Quinoa Pear Optionally Apple Salad Beet Pickled Beet Salad Beet Leaf Pesto Eggplant Towers Raspberry Sauce Beet Dumplings Knödel Vegan Cheese Sauce Field Salad Kohlrabi
Marinated Kohlrabi and Mango Salad This is a very nice fall salad. By marinating the thin kohlrabi slices, they become softer and very flavorful. The salad tastes especially nice with the vegan cream cheese and the mint and basil dressing.

Marinated Kohlrabi and Mango Salad

Serving Size: 4


for the salad:

  • 1-2 med. kohlrabi, peeled and thinly sliced
  • 4 tablespoons sunflower seeds or pine nuts, toasted
  • 1 red onion, peeled and thinly sliced
  • 1 ripe mango, peeled and cut into bite-sized pieces
  • ¼-½ cups thickened soy yogurt or vegan cream cheese

for the marinade:

  • 4 tablespoons olive oil
  • 2-3 tablespoon lemon juice
  • pinch salt
  • pinch pepper

for the herb sauce:

  • 3 tablespoons neutral oil
  • 2 large springs mint, minced
  • 1 small bunch basil, minced
  • 1 clove garlic, minced
  • pinch salt and pepper

Marinated Kohlrabi and Mango Salad


  1. First make the marinade for the kohlrabi. Mix the olive oil, lemon juice, sweetener, salt and pepper in a small bowl.
  2. Peel and thinly slice the kohlrabi (I used a mandolin).
  3. Place the kohlrabi slices in a bowl and pour the marinade over. Gently mix to cover each slice with marinade. Cover the bowl and allow the kohlrabi to season for 1 hour or more.
  4. Next, make the herbed sauce.
    1. Strip the leaves from the mint twigs and the basil leaves also, and mince them.
    2. Place in a small bowl.
    3. Add the neutral oil, minced garlic salt and pepper and mix well.
  5. Toast the sunflower seeds or pine nuts in a dry frying pan until they are golden brown.
  6. Peel and slice the mango and cut into bite sized pieces.
  7. To assemble the salad:
    1. Using a slotted spoon, place a generous amount of kohlrabi on each salad plate.
    2. Add the mango slices.
    3. Dollop a bit of the thickened soy yogurt or vegan cream cheese here and there and place a bit of the herbed sauce here and there over the salad.
    4. Add the onion slices.
    5. Sprinkle the sunflower seeds on top and serve.
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Sat, 24 Oct 2020 23:39:35 +0000 BlogLikes - Find Most Popular Blogs Vegans Salads Mango Apple Salad Kohlrabi Field Salad Kohlrabi Mango Salsa Taco Salad
Thai Curried Hokkaido Soup with Kale We enjoy many various recipes for pumpkin (winter squash) soup,; but this is by far our favorite.

Thai Curried Hokkaido Soup with Kale

Serving Size: 4


  • 2 tablespoons cooking oil
  • 1 medium onion or shallot
  • 2 cloves garlic, minced
  • 1 red bell pepper, de-seded and chopped
  • 2 tablespoons ginger, grated
  • 1 stalk lemmon grass, chopped or 1 teaspoon powder
  • 1 teaspoon turmeric
  • 3 tablespoons vegan red curry paste
  • 1 15 ounce can puree winter squash or pumpkin (Hokkaido, butternut), or 1 (14 oz.) can, rinsed and drained, or 3½ cups peeled,
  • cubed, steamed and pureed
  • 1 can coconut milk, not sweetened
  • 2 cups vegetable bouillon
  • 1-2 tablespoons lime juice
  • 1 cup kale, cleaned, de-stemed and chopped
  • coriander and coconut pieces as garnish

Thai Curried Hokkaido Soup with Kale


  1. To make the pumpkin puree:
    1. Peel and cut into cubes the Hokkaido squash.
    2. Add 1½ cups water and bring to a boil
    3. Cook the squash until soft, drain off any extra water then puree.
  2. Meanwhile, in a small frying pan, sauté the chopped red bell pepper and the onions.
  3. Add ½ of the sautéed pepper and onions to the pumpkin and also puree. Reserve ½ to add to the soup later.
  4. Add the vegetable bouillon.
  5. Add the grated ginger, garlic, turmeric, curry paste and lemon grass and stir well.
  6. Add the coconut milk and season with a pinch of salt.
  7. Bring the heat to low and continue to warm the soup and blend flavors.
  8. Shortly before serving add the prepared kale and the rest of the red bell pepper and onions.
  9. Add a few coriander leaves and 2 tablespoons of lime juice.
  10. Season to taste with additional salt, curry, or a few drops of chili sauce.
  11. Garnish with a few of the red bell pepper pieces, some coriander leaves and or some coconut chips.
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Fri, 16 Oct 2020 23:20:58 +0000 BlogLikes - Find Most Popular Blogs Cook Soups Vegans Kale Squash Pearl Barley Kale Chickpea Burgers Vegan Pea
Broccoli and Sweet Potato Stir-Fry Sweet potatoes and broccoli are a very nice combination. We enjoyed this lightly spiced meal as a main meal served at lunch-time.

Broccoli and Sweet Potato Stir fry

Serving Size: 4


  • 1 red bell pepper, de-seeded and cut into medium sized pieces
  • 1 tablespoon oil
  • 1 onion sliced thinly
  • 2-3 cloves garlic, minced
  • 2 sweet potatoes, peeled and chopped in bite-sized pieces
  • 1 medium head broccoli, cut into florets
  • 6-7 cherry tomatoes, halved
  • fresh chopped basil leaves as garnish

for the sauce:

  • ¼ cup sweet Thai chili sauce
  • 2 tablespoons soy sauce
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water


  1. To ensure all the vegetables were evenly cooked and save cooking time, we first steamed the sweet potato and then the broccoli.
  2. Next, heat the oil in a a large frying pan or wok.
  3. Add the red bell pepper pieces and sauté until soft.
  4. Add the sliced onions and sauté until glassy.
  5. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated.
  6. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients.
  7. Add the halved cherry tomatoes to the pan.
  8. Pour the sauce over the vegetables and stir to mix well.
  9. The sauce will thicken and become clear.
  10. Serve the meal with the chopped basil sprinkled over the top.
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Sun, 27 Sep 2020 23:19:32 +0000 BlogLikes - Find Most Popular Blogs Main Dishes Vegans Broccoli Sweet Potato
Strawberry Coffee Cake | Eggless Baking
Strawberries may seem like an odd choice in a baked product, but they actually taste really yummy enveloped in a sweet batter cake. They cook and become incredibly soft and jammy. You almost feel like you are eating a jam cake with all the best flavors surrounding it - vanilla, cinnamon, strawberry. The crunch of the cinnamon sugar adds a wonderful texture to the finished product. There are two ways (well, so many actually!!) to enjoy this cake. The first is warm with a good vanilla ice cream and a drizzle of strawberry syrup. The second is with warm fresh vanilla custard. Yumm!! Continue reading »

[Author: (AJ)]

Thu, 13 Aug 2020 16:33:00 +0000 BlogLikes - Find Most Popular Blogs Fruits Yogurt Milk Dessert Vegans Strawberry Baking Soda Atta Eggless Cake All-Purpose Flour Eggless Baking Cinnamon Powder Vanilla Extract Baking Powder Strawberry Recipes Strawberry Coffee Cake Demerara Sugar
Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach This is a tasty, warm salad that we enjoyed right after harvesting the first potatoes of the year. It would be lovely any time. It’s warm, hearty and filling.

Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach

Serving Size: 4


for the salad:

  • 1 pound potatoes, cut in ½ inch pieces
  • 2 tablespoons olive oil, divided
  • 1 (15 ounce) can chickpeas, drained and patted dry
  • 2 tablespoons taco seasonings
  • 6 ounces baby leaf spinach, washed and spun dry

for the vinaigrette:

  • ¼ cup olive oil
  • ¼ cup white balsamic or white wine vinegar
  • 2 teaspoons vegetable bouillon powder
  • ¼ teaspoon dry mustard powder
  • 1-2 tablespoons or to taste rice or agave syrup


  1. Preheat the oven to 425°F or 218°C
  2. Wash the potatoes, and cut into ½ inch pieces.
  3. Place in a bowl and drizzle 1 tablespoon of olive oil over and mix well to cover all the parts of the potatoes.
  4. Place the oiled potatoes on ½ a parchment lined baking sheet or in an ovenproof casserole dish.
  5. Drain the can of chickpeas, pat the chickpeas dry using a paper towel.
  6. Drizzle 1 tablespoon olive oil and mix well.
  7. Dust the chickpeas with the taco seasonings and mix well.
  8. Place the spicy chickpeas on the other half of the baking sheet or in a 2nd casserole dish and place all in the oven to roast for 20-25 minutes or until crispy brown.
  9. While the potatoes and chickpeas are roasting, wash the spinach well and spin dry. Remove any big stems.
  10. Mix the vinaigrette ingredients well in a carafe to make the dressing.
  11. When the potatoes and chickpeas are done, remove from the oven.
  12. Place in a large serving bowl or on individual salad plates.
  13. Add the spinach which will slightly wilt from the heat of the potatoes and chickpeas.
  14. Add the dressing, or make the carafe available at the table for individual use.
  15. Enjoy the salad warm.

We really enjoyed the salad as presented, it was simple and tasty, however if you want more variety consider the following: You could also dust the potatoes with salt pepper, rosemary before roasting if so desired. If you wish you can add red onion slices. If preferred, you can sauté the spinach before adding to the warm salad. Optionally you could use garam masala as a seasoning instead of the taco seasoning

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Mon, 03 Aug 2020 23:17:47 +0000 BlogLikes - Find Most Popular Blogs Vegans Salads Spinach Potato Optionally Chickpeas
Burger Buns | Burger Rolls | Eggless Baking Whenever I bake bread and share my recipes, I receive many queries on the above topics. Queries on bread baking terminology, substitutes, troubleshooting also abound. I plan over time do primers on each of these topics and create a section here that will become a go to for these concerns. For today however I have recipe that is much overdue. I have baked these Burger Rolls several times in the past few months and each time I have been delighted with the result. I hope you will try this recipe and share with friends too.
Continue reading »

[Author: (AJ)]

Sun, 02 Aug 2020 17:43:00 +0000 BlogLikes - Find Most Popular Blogs Bread Vegans Yeast Olive Oil All-Purpose Flour Eggless Baking Bread Rolls Eggless Bread Burger Rolls
Meet the vegan bodybuilder who drinks semen smoothies to fight off coronavirus

Tracy Kiss calls herself a "natural vegan bodybuilder." Which is confusing, because semen is definitely derived from animals. But, Kiss insists, it's also an essential multivitamin that helps keep her in shape — and, perhaps most crucially, boosts her immune system to prevent infection by the novel coronavirus. From The Sun:

The personal trainer has also been putting the product on her skin, which she dubs "nature's multivitamin", as part of healthcare routine for more than three years.

She reckons it's packed with vitamin C, calcium and magnesium - so is urging people to use semen to keep healthy during the pandemic.

Mum-of-two Tracey, from Aylesbury, Buckinghamshire, said: "It isn't for everyone but it is packed full of vitamins and I haven't had a cold or flu ever since drinking it in 2017 - I also put it on my face to clear up my skin.

"The purity of it is just wonderful."

To be clear, there is no scientific evidence to support Kiss's theory. I'm fairly certain there's no evidence to support the idea that semen is vegan friendly, either, but what do I know.

Mon, 27 Jul 2020 08:45:16 +0000 BlogLikes - Find Most Popular Blogs Post Video News Veganism Vegans Home Remedies Tracey Semen Aylesbury Buckinghamshire Hardcore Vegan Fails Pant-based Diet Tracy Kiss
Tomato Bruschetta with Vegan Feta Spread As we are coming up to party season, we would like to offer some quick and easy ideas for finger foods or appetizers. Bruschetta are always a welcome favorite. We keep a fresh supply of our favorite home made vegan feta on hand to use in salads as well as other dishes.

Tomato Bruschetta with Vegan Feta Spread

Yield: 12-18 slices


  • 1 baguette
  • 2-3 tablespoon olive oil
  • 6 or 7 ripe medium tomatoes, chopped
  • 4 ounces vegan feta cheese (recipe)
  • 1/2 cup non-dairy yogurt
  • handful basil leaves
  • freshly ground black pepper

Tomato Bruschetta with Vegan Feta Spread


  1. Clean the tomatoes and roughly chop.
  2. Mix the vegan feta cheese with the non-dairy yogurt to make a smooth spread (I use a fork to mix).
  3. Slice the baguette in ½ inch rounds
  4. Brush each side of each slice with the olive oil.
  5. Grill the slices until lightly toasty golden on each side.
  6. Remove from the grill and spread with the vegan feta spread.
  7. Place a generous teaspoon of chopped tomatoes on top of the feta spread.
  8. Add a basil leaf to each slice and grind a bit of black pepper.
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Fri, 24 Jul 2020 23:18:33 +0000 BlogLikes - Find Most Popular Blogs Appetizers Vegans Tomato Vegan Feta Spread Avocado Gnudi
Field Salad, Kohlrabi and Apple Salad with Minty Poppy seed Dressing We really enjoyed this lovely fresh minty salad. You could use any salad greens that you prefer, the crunchy kohlrabi and apple give a great texture and then minty dressing is delicious.

Field Salad, Kohlrabi and Apple Salad with Minty Poppy Seed Dres

Serving Size: 4


  • 3-4 cups field salad (lambs quarters, mache), cleaned
  • 1 kohlrabi, peeled and cut into matchstick sized pieces
  • 1 large organic apple, cored and cut into thin slices

for the dressing:

  • ½ cup soy yogurt
  • 1-2 tablespoons chamomile syrup or other sweet syrup
  • 2 tablespoons white wine or white balsamic vinegar
  • splash lemon juice
  • 1-2 tablespoons mint leaves
  • 1-2 drops mint extract
  • ½ teaspoon vegetable bouillon powder
  • ½ teaspoon mild grainy mustard
  • 2-3 teaspoons poppy seeds

Field Salad, Kohlrabi and Apple Salad with Minty Poppy Seed Dres


  1. Wash and spin dry the field salad.
  2. Place some cold water in a small bowl, add a splash of lemon juice.
  3. Peel the kohlrabi and slice into matchsticks.
  4. Place the kohlrabi pieces in the lemon water.
  5. Wash and core the apple.
  6. Slice the apple in thin slices and place in the lemon water with the kohlrabi pieces.
  7. Make the dressing:
    1. In a small bowl, put the vinegar, lemon juice and sweet syrup.
    2. Add the vegetable bouillon and whisk to mix.
    3. Add the mint leaves and drops of mint extract.
    4. Add the mustard and whisk.
    5. Add the soy yogurt and 1-2 teaspoons of poppy seeds.and mix well. If you want more poppy seeds add the 3rd teaspoon.
    6. Season to taste with salt and pepper, or additional mint as needed.
  8. To make the salad:
    1. Drain the kohlrabi and apples from the lemon water.
    2. Place the field salad in a large bowl.
    3. Add the kohlrabi and apple pieces.
    4. Drizzle some of the dressing over and lightly toss to mix.
    5. Serve the salad on individual plates or bowls, with dressing at the side for individuals to help them selves to more.
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Fri, 10 Jul 2020 23:17:03 +0000 BlogLikes - Find Most Popular Blogs Apple Vegans Salads Apple Salad Kohlrabi Field Salad Kohlrabi Vegan Pea Salad Taco Salad
A supposedly progressive vegan food company called No Evil Foods was involved in some evil union busting The North Carolina-based No Evil Foods presents itself as a socially-conscious, values-driven manufacturer of vegan foods. They claim to be the fastest-growing meat alternative in the country, currently available at more than 5,000 retailers. They sell products called "Comrade Cluck" and "El Zapatista." Their website boasts things like:

We offer a living wage to our employees and paid-time off for everyone, even our hourly hustlers. We support health and sustainability with our Vegan at Work & Family Meal programs and our policies reflect inclusivity and safety for all.


No Evil Foods is now coast-to-coast, leading the pack for environmentally sustainable, plant-based meats that feed and fuel the movement toward a better food system.

Unfortunately, their un-evil antics apparently end at workers rights. As Jacobin reports:

No Evil told Reynolds he was fired for social-distancing violations, something that other workers say was a pretext for retaliating against him for organizing. Reynolds noted how other companies, such as Amazon, have used social distancing violations to target organizers. Another leader in the organizing efforts, Cortne Roche, says she was fired for dress code violations — she was told her pants were “too short” — but she too sees this as retaliation for organizing.

“I think they are full of shit,” says another ex-employee who was involved in the organizing drive and was recently fired. “It is a huge red-flag when a company uses this much left-wing imagery and has a turnover rate as high as they do.” “The owners of this company are faking progressive values harder than they are faking meat,” they added.

Vice has the union-busting audio receipts, too.

Here's the founders' argument for opposing workers' rights, according to Vice:

I sincerely believe that right now a union would be a terrible thing for you and for No Evil Foods,” Woliansky told workers at the mandatory meeting in January. “A union contact would only serve to lessen our impact at a time when it’s so important in the world...If there’s an election here, I ask you to vote ‘no’ on a union.

Union-busting is, unfortunately, an all-too-common choice made by companies that are ostensibly founded on progressive principles, once they see their brand taking off. The irony of a company that put "No Evil" in its name engaging in such tactics is particularly cringe-worthy.

Workers at No Evil Foods Say the Vegan, Progressive Company Busted Their Union Drive [Alex N. Press / Jacobin]

Audio: No Evil Foods, a Faux Leftist Vegan-Meat Company, Busts Union Drive [Lauren Kaori Gurley / Vice]


Wed, 24 Jun 2020 08:00:01 +0000 BlogLikes - Find Most Popular Blogs Amazon Post News Unions Union North Carolina Vegans Vegan Beyond Meat Reynolds Cluck Labor Union Meat Is Murder Union-busting Meat Alternative Union Organizing No Evil Foods Okay Some Evil El Zapatista Cortne Roche Woliansky Vegan Progressive Company Busted Their Union Drive Alex N Press Jacobin Faux Leftist Vegan Meat Company Busts Union Drive Lauren Kaori Gurley Vice
Banana Chocolate Chip Pancakes | Eggless Recipe Continue reading »

[Author: (AJ)]

Tue, 23 Jun 2020 18:25:00 +0000 BlogLikes - Find Most Popular Blogs Oil Milk Cinnamon Vegans Salt Banana Butter Brown Sugar All-Purpose Flour Cinnamon Powder Chocolate Chips Baking Powder
Apricot Vegan Cream Cheese Bruschetta This was a lovely lunch we had. It would also be nice as party food, at a brunch, served as an appetizer, or even as a snack.

Apricot Vegan Cream Cheese Bruschetta

Yield: about 20 rounds


  • 1 sourdough baguette
  • 1 cup vegan cream cheese
  • 6 ripe organic apricots, cleaned and sliced
  • 3 tablespoons sweet syrup (I made chamomile)
  • handful sunflower seeds, toasted
  • lemon balm and edible flowers as garnish

Apricot Vegan Cream Cheese Bruschetta


  1. Slice the baguette into 2 inch rounds.
  2. Toast the rounds on a grill or in the oven.
  3. Spread each round with cream cheese.
  4. Clean and slice the apricots.
  5. Optionally lightly grill the apricots.
  6. Place the apricot pieces on the rounds.
  7. Drizzle a bit of sweet syrup on top (agave, maple, or I used homemade chamomile syrup).
  8. Toast the sunflower seeds in a dry pan.
  9. Sprinkle the tops of each round with a few sunflower seeds.
  10. Garnish with lemon balm and edible flowers.


A simple syrup is made from boiling equal parts water and sugar- then adding fruit, herbs or flowers such as chamomile.

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Tue, 09 Jun 2020 23:34:11 +0000 BlogLikes - Find Most Popular Blogs Appetizers Vegans Optionally Apricot Vegan Feta Spread Avocado Apricot Vegan Cream Cheese Bruschetta Vegan Cheese Sauce Bruschetta
Banana Walnut Cake Bars | Eggless Baking
The other day I was reading an article about how Banana Bread is having a moment!! Well, why not - there really is nothing like a bread, bake, or cake made with ripe, sweet bananas!! This is a recipe for Cake Bars and the traditional much loved combination for Banana Cake Bars tends to be chocolate chips. Since we are clean out of those and we are working with what is in the pantry, I decide to go with an ingredient that is much underestimated but truly delicious - walnuts. Walnuts really do very well in baked goods - they give bite, texture, and a flavor to them. If you have never tried baking with walnuts, this a recipe you might want to try!!
Continue reading »

[Author: (AJ)]

Sat, 23 May 2020 14:32:00 +0000 BlogLikes - Find Most Popular Blogs Yogurt Sugar Cinnamon Vegans Banana Walnuts Olive Oil Baking Soda All-Purpose Flour Eggless Baking Banana Cake Banana Bars Banana Cake Bars