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MAC AND CHEESE  VEGAN STYLE

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1 box gluten free organic noodles (jovial. Thrive Market or Amazon)

4 tablespoons organic butter flavored coconut oil (Nutiva. Thrive Market or Amazon)

2 organic peeled, medium potatoes, cut into small cubes (so they cook faster)

1 chopped organic shallot

1 cup organic vegetable broth (Bonafide. Thrive Market, Vitacost, Amazon)

1 teaspoon Simply Organic  garlic powder (simplyorganic.com, Thrive Market, Amazon) 

1 teaspoon Simply Organic onion powder 

1 tablespoon Organic Dijon mustard

2-3 tablespoons organic lemon juice

2 teaspoons raw honey

1 teaspoon sea salt

6 oz Kite Hill sour cream

4 oz Kite Hill cream cheese

1/2 cup organic nutritional yeast (Anthony’s. Anthonysgoods.com)

1 cup raw organic Terrasol walnuts (terrasol.com or Amazon)

1 cup raw organic pumpkin seeds (GoRaw. Thrive Market or Amazon)

Preheat oven to 375

Melt the vegan butter in a sauce pan. Add the shallot and cook until soft. 

In the saucepan, add the one cup of broth and the cut up potatoes. 

Bring to a boil and then turn down to low medium heat to cook the potatoes until soft. When the potatoes are done:

Add the onion powder, garlic powder, salt, mustard,  lemon juice, honey, cream cheese, sour cream, nutritional yeast and blend it all with an immersion blender.

Cook the noodles according to package. 

Drain and add cheezy sauce. 

In a food processor grind up walnuts and pumpkin seeds. 

In an oven proof baking pan put in the Mac and cheese. 

Top with the seeds and nuts. 

Spray with organic olive oil spray and bake until brown. 

FOSTERING GOOD THOUGHT WITH THE BREATH

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BREATHE DEEP THINK GOOD THOUGHTS
Prana or life force is key to our existence. Often heard is the phrase, “Just take a deep breath.” Those words are beneficial in many ways. “A deep breath has been shown to slow the heartbeat, lower or stabilized blood pressure, reduce levels of stress hormones in the blood, and improve immune system function.”
Better Health Chanel
Frequency is another important factor for your best life. “Cells that vibrate at a higher frequency are full of energy and are super healthy, reflecting how we feel. A healthy human body has a vibrational frequency range of between 62-70 MHz. Human cells can start to change (mutate) when their frequency drops below 62MHz, then illness sets in.”Apr 19, 2020

There are plenty of things that you can do to raise your vibrational frequency to help you feel better. Here are some things you can do to increase your vibrational frequency naturally.
1. Listen to the right music – Music is very influential to the way your body vibrates. If you listen to songs that calm you, it might help your vibrational frequency, or songs with a strong beat can motivate you to achieve more.
2. Be One with Nature – Take a hike or spend time in pleasant surroundings and find your zen. When you get into nature you may feel a sense of gratitude that positively affects your frequency!
3. Meditation – A guided meditation can help you clear negative thoughts and replace them with positive affirmations that can increase your vibrational frequency, elevating your mood and giving you energy. Find joy, happiness, and love within yourself.
4. Invest in your inner peace – Aromatherapy is a method of healing that uses the energy of plants in the form of pure concentrated essential oils to boost health and wellbeing. Diffusing essential oils in the home using a diffuser can have a positive, uplifting frequency increasing the affect on your whole family.
5. Aromatherapy has been used since ancient times to promote feelings of relaxation and calm. Inhaling pure essential oils has been demonstrated to help alleviate stress, insomnia, and depression. This natural solution works by stimulating areas within the brain that are responsible for our emotions. YES! Essential oils may be just what you need to raise your vibrational frequency and assist you to feel happier and healthier!
Remember, your thoughts attract things into your life. Thinking positively will raise your vibrational frequency and bring more positive things into your life. If you feel like your vibrational frequency is low, give some of these things a go and start improving your health within your body and minimise interacting with the things that emit negative vibrations that drag you down!
SHARE THIS DR KEZ CHIRO LAB

OUR AURA..
How to clear your aura or subtle body energy (the energy that surrounds your body).
*I love using Orange Essential Oil because it is so uplifting. Use your intuition and pick the essential oil that calls to you.
First you will put a few drops of the essential oil into the palm of your hand. In a clockwise direction with a finger of your other hand circle the essential oil three time around. Bring both hands to your face and take 3 full, deep breaths in of the oil. From the top of your head to your feet make sweeping motions all around your bodies aura.
You can also do this to another person. Do the first three steps and add a fourth of allowing the person to also deep breathe the essential oils in. Follow the last step of brushing it through their aura all around their body from head to toe.


ORGANIC SPLIT YELLOW MUNG BEAN OMELETTE 

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Pre-heat oven to 350

2 cups organic yellow mung beans (this is an already pre – soaked measure. Soak 1 cup of dry beans 4 hours or overnight.)

1/2 teaspoon Simply Organic garlic powder 

1/2 teaspoon Simply Organic onion powder

1 teaspoon sea salt

1 tablespoon organic olive oil

1 cup organic unsweetened almond milk

In a food processor add all the ingredients. Set aside in the blender because we will blend one more time with 1 teaspoon baking powder and 1/2 teaspoon of raw honey before we cook it in the pan.

Omelette Ingredients 

(You can make this with any vegetables you like)

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

3 tablespoons organic olive oil

1 diced organic red pepper

1 cup finely chopped organic onion

2 large handfuls of fresh organic spinach

In an oven proof frying pan add your olive oil. 

Put the onion and pepper and cook until soft. Salt to taste. 

Add spinach and let it wilt. 

Back to the mung bean mixture.  In the food processor, add to the mung beans, 1 teaspoon baking powder and 1/2 teaspoon raw honey. Mix again. 

The mung bean mixture can now be evenly poured on top of the vegetables in the skillet. Sprinkle with organic Italian seasoning and organic crushed red pepper, if you like. 

Cook on low medium heat until it’s pretty firm. 

To finish cooking put it in the oven. 

This will eliminate the pain of trying to flip it. 

This can take 10-20 minutes. The edges will slightly brown and it will be firm to touch. 

COLD ORGANIC 3 BEAN SALAD

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1 each – 13.4 oz – 15 oz. of Garbanzo Beans, Black Beans and Cannellini Beans *Use a colander to drain and rinse all of the beans  (Jacks. Thrive Market)

1 cup chopped organic red onion

1 cup finely diced organic celery

1 chopped organic red pepper

2 grated organic carrot

1 – 14 oz can organic Hearts of Palm chopped (Native Forest. Amazon)

7 chopped dates OR figs

3 tablespoons organic dried chives

Put all the above ingredients in a large bowl. Mix. 

*Make dressing. Pour dressing on the salad and mix well. 

Dressing 

Juice of 1 lemon

1/8 cup organic cream of balsamic (Isola)

1 teaspoon salt

1/4 cup organic olive oil

3 tablespoons organic agave or raw honey

1 teaspoon organic garlic powder

1 tablespoon organic Dijon mustard 

Dash crushed organic red pepper

Use an immersion blender to mix all the above dressing ingredients. 

ORGANIC ROASTED PEPPERS

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Preheat oven on Roast at 375

Line a baking sheet with parchment paper.

Roast as many peppers and colors that you want.  

I roasted 2 red peppers. 

Wash, cut the pepper in half and take the seeds out. Lay the peppers flat with the out side of the pepper facing up. 

Spray the pepper with spray organic olive oil.

Place in oven and check in 25 minutes. You will want the pepper skin to be blistered. 

Allow them to cool and you will be able to peel the outer skin off. 

These can be used in salads and some of my other recipes. 

VEGAN SUN-DRIED TOMATO PESTO 

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1/4 cup organic Nutritional Yeast

1 roasted pepper (roast 425 in oven, cool and take the skin off)

2 cloves organic garlic chopped

1/4 cup olive oil

1/4 cup raw walnuts 

20 large fresh basil leaves

3 tablespoons organic tomato paste (Muir Glen. Amazon or Whole Foods)

Sea salt to taste

Organic Red pepper flakes to taste

Combine all the ingredients in a food processor (1100W Immersion Hand Blender, Stainless Steel Stick. Amazon) This has a nice sized food processor.

STUFFED PEPPERS With CELERY ROOT MASH TOPPING

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STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.

CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste

Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.


KALE CHIPS

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Preheat oven to 250°

Wash your organic Kale and remove the stems. Tear the Kale into chip size pieces. 

Now you will want to dry the Kale thoroughly before you roast it.  What I do is I roll the Kale up in a dish towel and few times. Changing the towel if it gets too wet. 

On a parchment paper lined cookie sheet, place the Kale in a single layer. (You may have to do two separate roasting sessions or have two lined cookie sheets in order to roast them at the same time. 

I sprinkled the Kale chips with salt and pepper and organic Nutritional Yeast.

If desired you can season however you wish. Garlic powder, onion powder, herbs of your choice. 

My chips were pretty dry so I roasted them for 15 minutes then turned the oven off and left them in the oven to finish crisping. 

KALE PESTO 

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(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

*2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

*In a blender you will add:

The Kale

1/2 cup organic nutritional yeast

1/2 cup organic Olive oil  (Thrive Market Brand)

1/2 cup Organic raw walnuts (Terrasoul. Terrasoul.com or Amazon)

1/4 cup Organic raw pumpkin seeds.  (GoRaw. Thrive Market or Amazon)

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

When all the ingredients are in the blender, blend until smooth. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

MAFALDA NOODLES WITH MUSHROOMS AND KALE PESTO SAUCE

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1 box – 12 oz. gluten free, organic Jovial mafalda noodles. These look like tiny lasagna noodles. (Or whatever your preference is)

1 – 16oz box of organic Mycopia Chef’s sampler mushrooms. This box is a medley of alba clamshell, brown clamshell, Mai take frondoss, trumpet royal, oyster, velvet pioppini.  (Costco) Whole Foods sells a few variety of a few of these mushrooms. Use what you like. 

2 – Organic Plum Tomatoes 

4 tbs. Organic vegan gee. (Nutiva. Thrive Market, Amazon and Whole Foods)

1 clove organic  crushed garlic

1 tsp organic dried thyme

Salt to taste (like 1/2 tsp.)

Kale Pesto Sauce. (Recipe Below)

Cut the stems off of the mushrooms. Cut the large Trumpet mushrooms at least in half. 

In a large skillet melt the 4tbs of vegan ghee. Add the mushrooms to the ghee, the thyme, salt, garlic , and sauté on very low. Cook them slow, releasing and cooking any water out so they will brown. 

Meanwhile start a salted pot of water to boil and cook the noodles according to instructions. 

When done drain the noddles in the colander. Return the noodles to the pot so you can add the pesto and mix. I added 8 heaping tablespoons of the Kale Pesto. Mix well. Put in a serving dish and add the sautéed mushrooms. 

Spray oil the tomatoes. Toss them in a skillet with salt, a little garlic powder and red pepper flakes to taste. Just heat them up then add to the pasta dish

KALE PESTO 

(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

In a blender you will add:

1/2 cup nutritional yeast

1/2 cup organic Olive oil 

1/2 cup Organic raw walnuts

1/4 cup Organic raw pumpkin seeds.    

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

*It is important to salt the kale and work it with your hands to get the bitterness out. 

Put  all  the ingredients in a blender and blend it up. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes.