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Amazing benefits of plant proteins and nutrition in general and a Harmony Hall-style easy going recipe
The Happy Herbivore plan is so comprehensive and enjoyable that I would recommend anyone transitioning off meat to join their newsletter! https://happyherb-photos.s3.amazonaws.com/pdf/Meal-Mentor_Sample-Meal-Plan.pdf Any ingredients that you don't recognize just leave them out!
I have just signed up with
the Happy Herbivore to do their 7-Day Plant-Based Challenge and
share a version of the Meal Plans with you here They say that there are:
some amazing benefits you can expect after 7 days: 1 Better Digestion 2 Improved Mood 3 Glowing Complexion 4 Increased Energy 5 Sounder Sleep 6 Stronger Bones 7 Weight Loss Long-term followers
of a whole foods diet can expect even bigger results like reversing Type 2 Diabetes, improved immune
system function and “curing” PCOS, anemia and asthma Now, I don’t know what
PCOS is but I’m sure someone who does knows all about it so if you want
to do the challenge and be sent all the recipes yourselves just go
to Happy Herbivore
These are the ingredients for
Chickpea and Pumpkin Curry, at least one or two of which you will have in
the house as its halloween! My policy is, lightly fry whatever spices,
herbs, onion and garlic you have in the oil and after a
few minutes add the broccoli and pumpkin and cover with an inch of water.
When it has reduced down
to not much liquid, you can put in chickpeas - as they’ll already be
cooked separately - add the almond milk and call it a success. I
have gone through the ingredients with extra tips, such as ‘this
is optional’ and ‘this is how you prepare x,y and z!’
2 tbsps olive oil (organic oil of
any sort is best. Coconut oil is the only oil that does not degrade down
to carcinogenic when it burns. Coconut retains its unbelievable
amazing qualities at any heat).
1/2 tsps curry powder
1/2 tsps garam masala
1 tsp chili powder (optional)
1 tsp cumin (optional)
¼ tsp red pepper
1 onions (medium, chopped) (optional)
4 cloves garlic (chopped) (optional)
½ in fresh
ginger (piece, chopped) (optional)
15 ozs tomatoes (diced no salt added) (optional)
15 ozs pumpkin purée (pure) (optional - squash or sweet potato or swede would also do)
1 tbsp maple syrup (optional) other
sweeteners that are good are Agave Syrup, Date Syrup
½ tsp salt (skip if using canned chickpeas) (optional)
(Although they say that if
you get the salt and pepper right, the rest just follows!!)
¼ cup unsweetened almond milk
(soy milk, hazelnut milk, oat milk, rice milk-whatever you have 3 cups frozen broccoli florets
(Frozen Organic Broccoli
& all vegetables sold in The Little Green Grocer, High Street,
½ tsp white wine vinegar (Optional
but use Apple cider vinegar whenever you can as it clears
viruses and all sorts out of
the body) But any vinegar will do for the dish or none!
30 ozs chickpeas (cooked, rinsed and drained) (optional - yes! Even the main
ingredients are optional
and you can put roasted tofu
in or a selection of different vegetables.
One day, though, you will
discover the merits of chick peas! Buy them dried as tins are really only
starter kit as they are
already cooked and tins harbour toxins of their own. The night before you
want to use them put a cup
full in bowl, cover them with water, plenty of water and plenty
to expand! Then rinse them
the next day and simmer/boil them in fresh water for 40 minutes or
This soaking over night is
crucial to most beans but lentils and split peas are fine as long as
you rinse them and cook them long enough.