Eggplant Rollatini-Vegan with Spinach

I was so happy I had this to go to for a quick snack and meal out of the fridge… I love leftovers that are tasty cold and hot! This can be so much prettier, but the flavor rocked. Use all organic or farmer’s market sourced veggies if you are able!


  • two large eggplants
  • 1 Tblspn Himalayan pink salt and your choice of dried italian herbs
  • 2 cups homemade red sauce or organic marinara
  • shredded vegan cheese (I used aged nut cheese from Parmela Creamery)
  • pinch of black pepper
  • 1 pound of spinach (sauteed with truffle salt or just salt and seasoned to your preference, then let liquid drain out and squeeze as much of rest out as you can)
  • 1/2 cup fresh chopped basil if you don’t want to do spinach or use it as garnish before serving.
  • FOR TOFU RICOTTA: (will all go in food processor until smooth)
  • 8 ounce firm organic tofu
  • 1/4 cup of pine nuts (I used raw)
  • 1/3 cup non-dairy yogurt (I used raw coconut plain)
  • 5 Tblspn nutritional yeast
  • fresh squeeze juice of 1/2 medium lemon
  • 1 tsp apple cider vinegar
  • 1 tsp each powered onion, garlic
  • pinch of Himalayan pink salt.


  • Make your red sauce as you typically do, but let it cook down so it is thick and not watery or just pull out your chosen jar from the store
  • Heat up oven to 400 degrees and prepare baking sheet with parchment or silicone liner or whatever option you have
  • Press tofu by wrapping in clean cloth and putting something like a heavy cast iron plan to press out excess liquid (20 minutes)
  • slice eggplant lengthwise 1/4 inch thick and salt on both sides to make the eggplant sweat for 20 minutes
  • Sop up the sweat from the eggplant with clean towel or paper towel
  • Brush lightly with olive oil and lay out eggplant slices on baking sheet and bake in oven for 15 minutes to soften for rolling
  • Spread 1.5 cup of red sauce on bottom of 8×8 or bigger baking pan
  • Pull out roasted eggplant when ready and let cool since you need to handle it by hand
  • Food process all tofu ricotta ingredients until smooth… it is alright if a few pine nuts are not fully incorporated because the texture addition is nice
  • Spoon about 1 full heaping Tblspn of the tofu ricotta on one end of each slice of eggplant and roll up!
  • Place seam side down into the prepared pan
  • Bake in oven for 20 minutes and let all get warmed together
  • Take out of oven, top each one with a little bit of your red sauce and sprinkle with your vegan cheese of choice and chopped of basil or parsley you have it.

LOVE THIS WITH RED WINE! Or for a quick breakfast 🙂 It’s filling, yet not too heavy…

Plus, I learned from Pink Lotus Breast Cancer Institute that organic soy is good for me to eat… especially as a cancer overcomer. Unlike most of the long-standing belief that soy feeds hormonally fueled cancers, new research shows that sustainably-sourced, non-gmo soy exposure as a child helps prevent breast cancer and that that estrogen from soy does is not the culprit it has been thought as (when you are eating soy that has not been genetically altered. Here are my notes from Kristi Funk:

On the fence about soy?  Here’s the research:

You have two receptors in your body for estrogen : alpha and beta.

Alpha is attached to the cancer cells but with 1600% more affinity, the phytoestrogens in soy products bind to beta receptors and what that activates is fascinating. 

1=Activated beta receptors shut alpha down, so it literally takes away the activity of the cancer receptor and it goes flying out into your body to your fat cells where every where you have a fat cell you have enzyme inside of it aromatase busily churning away hormones from your adrenal gland (androsteindione, and testosterone) … into estrogen. Soy via the beta receptor goes out and inactivates the aromatase so now you’re getting less conversion of other hormones into estrogen. So, you’re decreasing your estrogen that can fuel that alpha receptor.

Alpha receptors.  So I said it mostly it’s beta, but what does soy do with it…does hit alpha?

It activates that receptor with 1/10th to 1/100th  of the capacity of your actual estrogen, so acting like a molecule… Tomoxifin… a commonly used breast cancer anti-estrogen drug that hits the receptor like a car sitting in parking space you really want. And it just sits there and blocks it but doesn’t have very much downstream activity.

Soy is not only safe to consume, but it’s beneficial to consume. But before 2009, the literature had not reported good longitudinal studies about health effects of soy consumption in cancer patients.  ( a large study of 73,000 women in China showed the soy consumption helped prevent breast cancer by the tune of 58% reduced risk.)  A multiethnic study by Life After Cancer Epidemiology Study–of 2000 women on Tomoxifin showed that those consuming soy had 63% reduction of reoccurrence of cancer than those consuming soy in low amounts and 20% less death from breast cancer.   Later study of 6200 multiethnic US and Canadian patients over 9 years… (1/2 to 1 servings a week) had 21% decrease in all cause mortality. 51% drop in estrogen neg cancers 51% drop of estrogen driven cancers…

So very safe phytonutrient to consume… 2-3 servings a day recommended… non-GMO is a must. Organic is preferred!

Matcha cloud cookies (Vegan & Gluten Free)

I wanted to create something that my cravings inspired–a pillowy soft, not-too-sweet, yet savory version of matcha latte that I can chew and enjoy with tea. Maca-ccino or black tea would be a great pairing…


  • 2 cups fine almond flour (try 1.5 next time perhaps chewier and crispier version)
  • 1/4 cup melted DIY white chocolate (cacao recipe posted right before this one!)
  • 1/5 cup low glycemic index granulated sweetener (I used Allulose, but you can try monkfruit or coconut crystals if you must.)
  • 1 tsp Himalayan pink salt
  • 2 Tblspn Tapioca Flour
  • 1 flax egg in a non-dairy mylk of choice
  • 2 Tblspns matcha powder blended ito 2 Tablespoons of mylk
  • 1 tsp vanilla paste
  • toppings of pine nuts, sesame seeds (try black!) and freshly ground black pepper


  • Warm up oven to 350 degrees and prep baking sheet
  • sift together all dry ingredients into large mixer bowl
  • melt the above mentioned DIY white chocolate (raw cacao)
  • make flax egg
  • blend matcha powder into mylk to blend and get rid of clumps
  • combine all wet ingredients and combine with dry ingredients
  • mix well
  • scoop into small balls and gently press to flattened cookie shape
  • top with pine nuts, sesame seeds, and bit of freshly ground black pepper
  • bake 15 minutes until golden brown, but not too brown…

DIY WHITE CHOCOLATE (Vegan and low glycemic)

Once in a while I feel like having the smooth, gentler, subdued version of chocolate…so I ventured forth to have it on hand. Chop it up into little chunks for putting into cookies or just break off a chunk and enjoy all by itself. It’s good…and the amount of powdered monkfruit or stevia is really your call… I prefer less to too much.


  • 8 oz raw cacao butter
  • 1/5 cup powdered monkfruit (Lakanto brand) or stevia (maybe Swerve brand?)
  • 1/4 cup vanilla flavored vegan protein powder (I used Amazing Grass’ Vanilla Rose)
  • 1 Tablespoon of no alcohol vanilla extract
  • 1 teaspoon of sunflower lecithin (optional)
  • 1 dash of Himalayan pink salt
  • 1/2 teaspoon of fine Ramon seed granules


  • melt cacao in double boiler
  • add vanilla, salt, and sunflower lecithin and stir well
  • your choice of powdered sweetener and vegan vanilla protein powder
  • mix with slim spoon by hand and then use immersion blender to totally smooth out every little lump
  • pour into your candy molds
  • chill until hardened and use as you please!


Almond meal makes this pancake hearty, so blanched (fine) almond meal flour would probably make it lighter and fluffier, but I actually like the texture the meal gives but it is a balanced hearty mouth feel–hope you like it! I WANT TO CALL THESE BRUNCH ‘NANA PATTIES, BUT NO ONE WOULD UNDERSTAND WHAT IT IS…!


  • 3/4 cup almond meal (has the skin and not blanched)
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/5 arrowroot flour
  • 1/2 tsp Himalayan pink salt
  • 1 tsp cinnamon
  • 3 flax eggs
  • 1 Tblspn vanilla extract
  • 2 Tblspn apple cider vinegar
  • 3/4 cup water
  • 3 Tblspn olive oil or oil of choice
  • 1 ripe mashed banana


  • Mix up your flax eggs (3 Tblspns of ground flax with Tblspns of water and let sit until moderately thick and congealed)
  • Mash banana and add and mix all the wet ingredients together
  • Sift together dry ingredients
  • Thoroughly mix both sets of ingredients together…should be comfortable to mix and not too watery and thin, but not too thick either… a spoon stuck into it should slowly fall to side and not stick up
  • Pan fry with coconut oil a few minutes on each side until browned and cooked through
  • Add your choice of nuts, fruit, and maple syrup and enjoy!
  • tastes great warm, of course, but enjoyed a leftover one out of the refrigerator!

Carrot Cake Loaf… in Quarantine!

I had most of the ingredients I would normally use, but not in the portions I would like so adjusted quite a bit especially with the GF and nut flours. Adjust as you must!

  • 1 cup shredded carrots (I liked the texture of grating by hand)
  • 1/3 cup applesauce with about 3 Tablespoons of crushed pineapple if you have
  • 1/4 cup warmed coconut oil or more applesauce if you prefer
  • 1 Tblspn apple cider vinegar
  • 1 Tblspn vanilla extract and dash of vanilla beans if you have
  • 1 Tblspn cinnamon
  • 1 teaspoon Himalayan pink salt
  • couple dashes of ginger powder
  • 3/4 cup fine almond flour
  • 1 cup of your GF flour preference (I made my own of 1/4 cup each coconut flour, buckwheat flour, tiger nut flour, and oak flour.)
  • (I also like to add 3 Tablespoons of tapioca flour for binding help, but totally optional)
  • 1/2 tsp baking soda
  • 1/4 cup low glycemic sweetener like allulose or monkfruit granules (coconut sugar if you don’t have above)
  • 1/4 cup dried date crystals
  • 1/4 cup raisins
  • 1/2 cup nuts or similar– I had some pistachios, but usually like walnuts
  • 1 cup raw, soaked cashews (needs 4 hours to soak and soften!)
  • 1/3 cup melted coconut oil
  • 1/2 cup warmed, softened coconut manna
  • 1/2 cup powdered monkfruit (sub maple syrup if you don’t have)
  • 1/4 of lemon’s juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1 Tblspn vanilla extract


  1. Turn on oven to 350 degrees
  2. Sift together GF cup of flour(s) and nut flour in big mixer bowl
  3. Add and mix together rest of dry ingredients in mixer bowl
  4. Combine all wet and warmed to liquid ingredients and add to dry ingredients stirring until well incorporated into a batter with your mixer
  5. Add your nuts if you are using last
  6. Pour into 8×8 lined pan
  7. Bake for 35 minutes until the tester toothpick comes out clean
  8. Let cake cool while mixing frosting
  9. Blend all frosting ingredients in high speed/power blender until luscious, thick, spreadable consistency… but if it is a bit too runny, put in fridge to give it it structure
  10. When cake is cooled, cut in half, frost and stack…and frost the whole thing.
  11. Sprinkle while frosting is still setting with shredded coconut or what you feel like!

I personally think this cake loaf tastes most divine while still a bit chilled and not room temperature.



  • 1 cup cacao butter
  • 1 Tablspn coconut oil
  • 2 Tablspn coconut palm nectar (similar to maple syrup consistency) and 5 drops of monkfruit liquid drops (or either depending on your glycemic index intake considerations)
  • 1 dash Ceylon Cinnamon
  • 1 dash of fine Himalayan pink salt
  • 1 teaspoon of Vanilla extract (with no alcohol!)
  • 1 cup cacao powder
  • optional: 1 teaspoon of ground Ramon Seeds –unique, subtle flavor

…then the dates:

  • 25 whole medjool dates (pits removed…make sure no fragments, too!)
  • Tahini
  • Almond or your choice of nut butter
  • 1 pinch sea salt
  • 2 Tbsp unsweetened coconut shreds, sesame seeds, slivered almonds

What to do:

  1. Use double boiler to gradually melt the cacao butter
  2. Add rest of dip ingredients and whisk together
  3. Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
  4. Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
  5. Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
  6. Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
  7. Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
  8. Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
  9. Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!

Dang good Vegan Mozzarella


  • 1 cup Indonesian raw cashews (soaked in filter water 8 hours) or you can just skip this and just boil water and pour atop and let sit for 10 minutes.
  • 2 cups water
  • 2 Tblspn lemon juice (1 small/medium lemon organic only!)
  • 2 Tblspn apple cider vinegar or you can try coconut vinegar
  • 8 Tblspn tapioca starch
  • 1 heaping Tablespn finely powdered nutritional yeast
  • 1/2 to 1 teaspoon Himalayan salt depending on your sodium tolerance

What to do:

  • Soak Cashews in filtered water 8 hours (for a Bechamel style sauce) or quick hot water method mentioned in ingredients (for thicker mozzarella like consistency.)
  • Drain the cashews, and add them to a blender along with 2.5 cups of filtered water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca starch. Blend until very super smooth until no lumps! Watery consistency is good.
  • Pour the watery mixture into a small saucepan and bring the heat to medium. Stir with a spatula or spoon.
  • It will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. Take off heat as soon as it begins to form into one big mass of soft stretchy “cheez.”
  • Make prior to knowing how you want to use it… I love it atop pizza before you bake it… or atop lasagna. It will spread best when freshly made.
  • THIS WOULD BE GREAT TO HAVE KIDS TRY AND EXPLAIN THE SUSTAINABILITY AND HEALTH VALUE OF AVOIDING FACTORY FARMED ANIMAL PRODUCTS AND THE HEALTH VALUE OF PLANTS OVER THE OVERUSE OF DAILY 🙂 Use for simple grilled “cheez” with vegan keto bread… or plop and press down into your pizza slice or spread all over your lasagna as a last step of cooking…
  • You can just form and broil a clump of the “cheez” by spraying some olive oil evenly over it and brown by broiling 5-7 minutes.
  • Note: for the Bechamel style mentioned above, add a dash of nutmeg and black pepper and definitely a full teaspoon of salt.
  • Inspired by NoraCooks!

Black Bean Brownies with rich benefits!

  • 10 oz can black beans, drained and rinsed.
  • 1/2 cup almond butter (or macadamia or cashew butter)
  • 1/3 cup date paste (moistened with water to help mix)
  • 2 flax eggs
  • 1/4 cup fine almond flour
  • 1/4 cup cocoa powder
  • 1/4 raw cacao
  • 1/4 cup blackstrap molasses (about 4 flowing Tablespoons)
  • 2 Tablespoons melted coconut oil
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon vanilla bean paste (optional)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • fine salt grater to add fine powder to top
  • 2 Tablespoons of water to use in food processor to help mix
  • 3/4 cup chocolate chips (with stevia or other lightly sweetened only versions)
  • OPTIONAL–for sweet tooths–omit date paste, increase black beans to be 15-16oz (or 1 full drained can), and replace molasses with 1/4 monkfruit granules… but using something like coconut palm sugar would make it most like a normal brownie. My version with above listed ingredients are for non-sweet-tooths and it is quite satisfying!


  1. Put all wet ingredients in first and slowly incorporate dry ingredients in gradually as food processor makes it in to a thick, smooth batter.
  2. Spoon and level batter into a baking pan…8×10 would be best as dates make this brownie rise a bit… but 8×8 would be fine, too
  3. Mix chips into top third of the batter
  4. add fine freshly grated salt powder to top of prepared batter to bake
  5. bake for 25 minutes at 350 degrees…. check if ready with a toothpick.
  6. Enjoy with nice-cream on top as a nourishing dessert snack.

WHY organic, unsulphured MOLASSES? It offers minerals that are enriching…iron, potassium, B6, and calcium…as well as an earthy caramelly old-world flavor that is deeper than just simple sweeteners. I believe every ingredient should have a body-blessing-benefit!

Carrot (Cake) Blondie Bar Vegan & GF


  • 1/8 cup pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!


  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars

6. GRITTY DAY-TO-DAY TO-DOs with JOY! Resurrection Every Day!~

Cycles of life, death, and resurrection are ever-present in me and in all life. And in this I celebrate by giving fully of all of me while surrendering totally to the process designed by the One who made me and all of what we see and don’t. I have unwittingly come to know fear quite well and what it takes to face it and choose to trust that my fallings are not failings. Furthermore, I have come to know and trust and choose faith–that in My Abba Father’s hands and plans, my lows are prophetic toward the highs coming based on perseverent pursuits of the promises of goodness and triumph secured by Christ’s completed mission He has given to me continue. And so I shall, empowered by a greater love and life than I could with within me alone. It’s not a simple pat of “do it afraid”… to me, it’s more a matter of being more certain of the why I must rise again and again and in the process fear will flee from me.

Jesus’ complete mission, you ask? It’s his Resurrection Power I get to make real — something I meditate to take in as my own daily. In reflecting upon the magnitude of the eternity-changing-reality. my knees buckle with joy. It’s true. In the secret places I get to hang out with El Elyon The most High G-D, I am not only stilled silent, but sometimes get a giddy feel-good grace that effervesces throughly (not thorougly, but throughly.) I have grown to recognize that my trials and crises have not molded and defined me. Rather, in laying wide open to God’s guidance through the wilderness, His ever-present being and implanted identity in me through the seed of Christ has made me like Jesus and more like him in time and by joint intentionality.

Many have asked me why I just didn’t get “rid of the “problem” and use radiation or surgery. It was often not worth answering because no one knows clearer than the One who made me what the most urgent, life-threatening, or worst problem was in my life that a cancer diagnosis may just by sounding alarms to bring attention to. Besides, G-D is the best surgeon and I believed that He could resolve and/or remove any “problem” and leave the adjoining, healthy life to thrive. Only He could best divide as finely as between soul and spirit as well as between bone and marrow (Hebrews 4:12) and it is in that fine of a wisdom and discernment I wanted to rest to be restored. All in His Time. And I’m blessed to believe and receive the intangible and then palpable Spirit-kissed Resurrection this day and every day. And now, a present-look at a part of my healing journey not too far past.

When many of us get a diagnosis of some unwanted kind, like cancer, most of us, me, included, wanted an action plan to tackle and take down the offender. While I share in this blog entry the entirety of my bullet points of what I did on a day to day basis and how it changed every few weeks or months, it is not a whole picture, so it one that can be informative or paralyzing. It really depends on where you are at in helping yourself or a loved one heal… The most important thing I learned is to get grounded within and quiet enough to really hear. For me, I needed to hear the quiet leading of my God through it all and sometimes I did and other times my humanness in its fallibility and desperation overruled that essential and often elusive place and position of being God’s beloved one held in Shalom. Sometimes that uphill climb to the mountaintop is a long, windy one, but one step at a time, right? I hope the document included in this post offers some help to your healing. Thank God for grace; I AM A WORK IN PROGRESS!

The goal in the first wave of self-administered therapies and radical changes was to make cancer cells commit suicide (apoptosis) and reset the landscape of my entire body to make it hospitable for proper life to be able to grow and flourish making it uninhabitable for confused and unhealthy versions of cells.

The attached .PDF document gives you just the bare bones of the all-out war against and for the two sides of life in my physical body. It is a lot to take in as it was a lot to do, but the deeper, necessary work did not come until I realized it would not be by my striving or force of will through which I would heal, but accepting the process by which I must journey to allow what is good and only good to remain. Much of the early steps outlined that I took were superficial in that light, but necessary to begin the growth and self-maturation process with gusto and drive. With great determination comes greater disappointments…and the deepest reckonings necessary to progress. This journey…particularly fraught by this reality in its beginnings.

So, back to some nuts and bolts. You know now that a water fast was my 1st drastic decision, then going totally vegan, gluten-free, and eating only whole foods I could recognize from the good soil of our Earth… and then came a RAW FOOD only month to detox and reset my body even more. That was challenging, delicious, hellish, isolating, yet empowering… but since much of this journey is deliberate and by fully conscious choosing, setting up a reward system is quite valuable. I got child-like about it and was good to myself … I gave myself a happy-face each night for a day of raw food only eating. It made me feel good to see all the smiles as I stood strong each day knowing I was doing my body good. I still love seeing this pasted on the interior of a kitchen cabinet door.

I caution you, though, not to just study this attached document and replicate parts of it in a vacuum. There is no formula and a healing process is so personal, it is as inextricable as the very breath of God given each of us. So, as you peruse the .PDF document, you will find some added journaling to mark the milestone moments along the way… MAKE SURE YOU NOTICE THAT CHANGES MADE EVERY FEW WEEKS AND MONTHS AS IT WAS DIRECTED BY WHAT I INTUITIVELY FELT I NEEDED OR SPECIFICALLY WAS TOLD MY BODY NEED PER MY BIOCHEMIST’S BODY SYSTEM READINGS. All the choices are to support life and naturally. Remember that our bodies are always changing and need to be addressed as a dynamic organism …and with great care!

After writing about a few more major big deal action items that I felt I needed to incorporate, I’ll begin to share why I went to a clinic in Mexico #HOPE4CANCERCANCUN to get holistic treatments and additional help… I committed to a larger facility for help even after some tests from a biochemist showed I no longer had malignancy readings on his tests. Lots of reasons for that.

Hope this nitty gritty daily list (of lists) of my round-the-clock healing regimens offers some direction and understanding that this approach of allowing one’s body to heal while disabled mechanisms that fuel chronic disease takes a willingness to change everything radically and never look back–no matter how long it takes.