"Research into brain function reveals evidence that the emotions of love, faith, joy, fear and sadness--and even our sense of purpose in life--are not merely attitudes created through the mind's thought processes. They are actually produced and reinforced by biochemical activity within the brain, which in turn is affected by nutrients supplied by the food we eat. Raw foods contain nutrients needed for proper brain function. Cooking and, especially, processing of foods destroy nutrients needed to avoid anxiety,
depression, mood swings, and many other mental and psychological disorders. Until we know more about the connections between food and our emotions, the purest, safest, most animal and planet-friendly source of nutrition is raw plant foods." Prescription for Dietary Wellness" p.20
We at Temple Restored recommend eating a plant-based diet for physical, mental and spiritual health, and fighting disease with a plate full of color.
1 1/2 cup water
2 T corn starch
1 T lemon juice
1 t vanilla
1/2- 1 cup sugar (depending upon sweetness of peaches)
1 T vegan margarine
1 t pumpkin seasoning or (cardamon)
1 cup oats
1 T flour
1/4 cup sugar
1 t vanilla
Mix water and cornstarch on stove. Add all of you ingredients and stir until semi-thick. Pour over sliced peaches. Mix topping together in a bowl and cover peaches with topping. Bake on 350 degrees until light brown or slightly bubbling.
NUTRITION BOOSTING GREEN DRINK
In a VitaMix or Blendtec, add an assortment of greens of your choice along with a thumb size of fresh ginger, peeled. Add limeaide or lemonaide to the blender and cover the vegetables about 3/4 from the top. Blend until all particles are liquid.
I also add 1-2 Tablespoons of flax seed oil and a scoop of green superfood if I have it on hand.
1 3/4 cup unbleached flour
1 Tbsp. non-aluminum baking powder
1 Tbsp. non-bleached sugar (or sweetener of your choice)
1/2 tsp. salt
3 eggs (substitute the equivalent of 3 eggs)
1/4 cup of oil
1 1/2 cup soy or almond milk
Whisk together the first four ingredients in a large bowl.
In a separate bowl mix together the last three ingredients.
Make a well in the center of the dry ingredients and pour in the wet mix. Gently whisk them together just until mixed. The batter should have a semi lumpy look. If you desire you can add 1/2 cup of your favorite fresh or frozen fruit.
Spoon out 1/2 cup of batter or the amount needed to fill your waffle maker but do not overfill. Bake until the waffles are golden brown.
1/2 cup tahini
1/2 cup almonds
1 cup wheat flour
Pinch of Salt
Grind almonds, add tahini and salt. Pour into bowl, add flour. Sprinkle cold water while stirring till dough forms a ball.
Place between plastic or wax paper and roll out.
Cut in rectangles no larger than the size of toast.
Place jam or fruit in the center.
Cover with another piece of dough and mash corners with a fork. Bake for 15-20 minutes on 350 degrees.
Pop tarts can be frozen and popped in the toaster.
1 block of firm or extra firm tofu
1 tsp. seal salt
1 tsp. garlic granules or powder
1 tsp. onion granules or powder
1 Tbsp. nutritional yeast
1 Tbsp. Olive oil
Rinse your block of tofu and pat dry with a paper towel.
Slice as in picture above or any way you desire. Sprinkle with the seasonings above on one side. Lightly oil a frying pan with olive oil and place the seasoned side down in the pan. Sprinkle the seasoning on the unseasoned side and flip after the one side is cooked. Serve alone or dice and add to your favorite dish.
2 cups bread crumbs
1 cup walnuts, chopped
1/4 liquid mineral bouillon or vegan soy sauce
1/2 cup firm tofu
2 cups brown rice, cooked
1 cup soy or nut milk
1 medium onion, chopped fine
1 Tbsp. parsley, chopped
Add all ingredients into a large bowl. Mix well and form into patties. On stove top, brown on both sides or place on a oiled cookie sheet and put in the oven at 350 degrees for 15 to 20 minutes,you may need to turn over once to brown each side.
1 cup raw cashews
1 cup water (hot)
1 teaspoon salt
1 teaspoon nutritional yeast flakes
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/8 cup lemon juice
2 teaspoons honey
Add all ingredients into a blender and blend until you have a creamy consistency. Store in a glass canning jar in the refrigerator.
1 cup tomato sauce
1 cup unsweetened pineapple juice
1/4 cup honey
1/4 cup crushed pineapple
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 tablespoon braggs liquid aminos
1 tablespoon corn starch or your favorite thickener
Add all ingredients into a blender, and blend until smooth.
Pour into a pot and cook on low heat, stirring constantly until you have a desired thickness. Serve warm. Store in the refrigerator.
1 cup unbleached or whole wheat flour
1 cup cornmeal
1 tablespoon organic cane sugar (optional)
1 teaspoon salt
1-1/2 tablespoon vegan baking powder
3 teaspoons egg replacer (or equivalent of 2 eggs)
1/4 cup oil (olive or coconut)
1-1/2 cup soy or almond milk (or water)
1 cup blueberries (fresh or frozen)
Mix all of your dry ingredients in a bowl and set aside. Mix all of your wet ingredients in a separate bowl, and add your wet ingredients into your dry bowl. Mix just enough until all is mixed together.
Bake in an oiled pan or muffin tins on 400 degrees for 25-30 minutes or until center comes out clean when checked with a toothpick.
1 apple diced
1 tablespoon peanut butter or almond butter
carob chips or raisins
Dice an apple (peel if desired). Soften organic peanut or almond butter and pour over the apple. Sprinkle with carob chips or raisins. Makes a nice treat that is high in fiber and protein.
450g of bread flour
7g of yeast
350 ml of water
1 tsp. of garlic
1 tsp. of chiveschives
1 tsp. sea salt
Make sure to use warm water, hot water will make the dough too sticky.
MORE TO COME, SO KEEP CHECKING BACK.