3. Cutting…Truth

So, as you have read thus far, I am rather intense… I see things in black and white, yes and no, go or stop. Ironically, health matters are often NOT that cut and dry in real life. Cancer is particularly wiley in character and it is in the negative space lacking black and white that I chose and choose to fight, because it supports my absolutes while inadvertently scoffing at the minds of what has been established as sound doctrine in medicine. I don’t mean to be rude, but I understand that sometimes, my stubborn stand over certain matters can seem gruff and unreasonable. No offense intended, but it’s my life and I take full ownership of it … and someone’s best intentions won’t persuade me off my conviction! Stubbornness can be a saving grace, so thank goodness that this “attitude” can actually be a step toward healing! In my flawed ways, it certainly was at first.

I felt cornered and like a wild-eyed beast being preyed on while another attacker refused to let me breathe whilst that figurative knife stayed fixed to cut my throat and drain me of real life. Every M.D. who gave me all their reasons why I should just get rid of the cancer and the gland in which it was found probably saw my growing impatience and rage in my gaze while I politely declined. It’s kinda comical, actually…

After all that I had overcome in fighting to resuscitate a long suffering marriage, restore some brain health after an accident (which we will fully tie into this decade-long battle a bit later,) and struggle to fuel the hope by faith in my future, this did not seem fair. I kept hearing this from well-meaning friends and beloved ones–what kind of karmic flow was I experiencing that I had to pay for by fighting cancer (on top of everything else)?! When my soul was weakest and most wounded, this most sincerest of sympathies drove me to the woe-is-me pit. It felt so good for a few moments and then when I really thought through the logic of karma, it made no f-in sense and woke me from my depressive doldrums… Sure, many things can come through bloodlines and bad choices, but karma in this case, like a thyroidectomy felt too easy and obtuse an answer for me. F*** karma…and F*** any entitlement to whatever “fair” is or could be.

Until I knew where I was to be led with rooted, inner certainty, I found myself driven to keep my promise to myself–that I would win not just my bout with cancer, but every health obstacle that has tried to sideline me from my calling and life purpose in the healing process. I didn’t know how, but I knew this would be what would happen.

For those who believe in God and have a faith of some kind, this may make sense to you… The same year of my cancer diagnosis, I received a fitting word some call prophesy. I did not know what it meant at the time. I thought it was talking about my electrical injury, or plantar fasciitis, or my marriage… I was not sure, but the message was surely for me and one given in a place of peace and sweetness that I hungrily awoke to.

A voice had been singing over me one night that I recognize as one from the heavenly throne room of my Abba YHWH. Upon waking, I wrote it on my prayer white board: Hush now, this won’t be the first time you’ve overcome. It came upon such a beautiful melody that it harmonized my entirety of body and mind and emotions into a whole-being-brightness. So encouraged was I that I didn’t even care what it was referring to… when God speaks (or sings) to you directly, there is no greater gift but to be awed and bask in the moment. That was March of 2017. It was not until after my cancer diagnosis 7 months later that it seemed this prophetic song came fully alive. Even though I was crashing between overwhelm and complete numbness, I knew that somehow I would overcome. And that this attack on my life that felt like a knife to my throat would be neutralized. No, not just neutralized, but turned over in some triumphant fashion that would make all hell shudder. I knew so little, but I was certain of what mattered: “Hush now, this won’t be the first time you’ve overcome.” A forth-telling and foretelling of truth said in advance to secure my future of promise.

ESSENTIAL SEED TOAST…strangely addictive! – Vegan, Keto

Another baked item I made the day before I plunged into Vegan-Keto eating as a just in case measure. I’m so glad I did… this was a go-to snack and meal-maker more often than I expected! It is also so delicious and very filling somehow all on its own–whether or not you toast it. I sliced, then froze my bread loaves so they would be easy to pull out and simply allow to defrost or lightly toast. Great either way! Don’t laugh, but you’ll see what I mean when I say this feels like an old-school style bread from generations past.

  • INGREDIENTS:
  • 1 cup raw sunflower seeds (prefer sprouted)
  • 1 cup raw pumpkin seeds (prefer sprouted)
  • 1/4 cup cup psyllium husks
  • 1/4 cup chia seeds
  • 1/2 cup pea protein powder
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon finely ground nutritional yeast
  • 1/4 cup tahini warmed to room temperature
  • 3 Tablespoon extra virgin olive oil
  • 2 Tablespoon ground flax
  • 1 slightly overflowing cup warm filtered water

WHAT TO DO:

  1. Line your bread loaf pan with parchment and preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, mix together, seeds, psyllium, salt, nutritional yeast, flax, and pea protein.
  3. In glass measuring cup, combine warm water tahini, and olive oil.
  4. Pour wet mixture into large seed bowl. Stir well so all combined with no powdery areas.
  5. Once well mixed, portion the thick dough into bread pan and use spatula to even out. You may need to tap the entire bread loaf pan on your countertop to even everything out well.
  6. Bake for 80 minutes or until you see a nice golden browning of the top. Should be super crusty 🙂
  7. Remove from oven and cool.
  8. Slice, save a few in the fridge and store the rest in the freezer.

Peanutty Cloud Cookies Vegan, Keto, GF

Wanted a quick, easy, crowd pleaser… peanuts are a fav, but you can sub with any other nut butter if your loved one needs to avoid peanuts as they are a high-allergen food. If you can enjoy peanut butter, then this is a soft, chewy, cheer-you-up cookie…

  • INGREDIENTS: (not finalized yet by Jane… still testing)
  • 1/4 (no more than 1/3) cup smooth organic only roasted peanut butter
  • 6 Tablespoons non-dairy mylk of choice (use for flax eggs)
  • 2 flax eggs (using mylk) –make sure not too watery.
  • 1/4 cup ground golden flax seeds
  • 4 Tablespoons granulated monkfruit sweetener; 5 Tablespoons if you want a sweetness that’s evident.
  • 1 teaspoon vanilla extract
  • 1 tablespoon MCT powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • optional: red salt or large salt flakes for topping along with a dash of cinnamon… or a peanut or sachi inchi seed with fine dusting of salt.
  • note—this makes 6-8 large spoon rounded drops… so best to double up on ingredients… and make more to share!
  • on aside–I found that adding a vegan protein powder scoop makes the cookie less dense and puffy somehow… let me know what it does for you!

WHAT TO DO:

  1. Prep your silicone cookie sheet with little coconut oil or line your baking pan with parchment paper. Turn on oven to 350 degrees F.
  2. In large bowl, mix together all the wet ingredients: nut butter, flax eggs, mylk, sweetener, and vanilla extract.
  3. In other bowl, whisk together MCT powder, cinnamon, flax grounds, salt, baking powder… then add and incorporate into larger bowl of wet ingredients. Add 1 Tablespoon of water if too thick to mix.
  4. Once dough is well mixed, it will seem a bit wet, but should hold together well enough for you to drop the slightly gooey dough onto the baking sheet.
  5. Use two spoons or a scooper to make each a uniform size, if you care to! Try to make them a circular as possible, because these guys may spread.
  6. Sprinkle each with your choice of salt topping and cinnamon or a simple half peanut with cinnamon or a sachi ichi seed.
  7. Bake for 28-30 minutes depending on your oven–so a nice golden browning happens. The inside is moist so the outside needs to be well done 🙂
  8. Remove from oven and let cool.

Easy to eat…soft like pillows, yet a bit chewy… it makes me feel like a kid again. I would totally put two cookies to sandwich berries! Or banana slices if this were not supposed to a keto-friendly treat!!!

Fresh out of the oven!

LEMONBERRY CAKETTES – Vegan & Keto-friendly

…faded my blues for sure!!! so bright and happy in flavor!

This was one of the first things I made the day before going vegan-keto. I know myself and knew I would need a treat that’s sweet and substantial… this is a perfect treat to bake, freeze, and take anywhere you need to go! Oh…while I love blueberries, they are on the higher side of carbs for ketosis-conscious bakers… Try raspberries for an extra tart cakelette!

  • INGREDIENTS:
  • 1/2 cup coconut flour (if you have tiger nut flour, substitute 1/8 cup of coconut for this for the prebiotic benefits)
  • 1/2 cup golden flax seeds ground
  • 2 Tablespoons granulated sweetener/monkfruit (I used Lakanto)
  • 2 generous Tablespoons of extra virgin olive oil
  • 1 teaspoon baking powder
  • 3/4 cup non-daity mylk of choice (I used flax mylk)
  • 1 large lemon – zest and fresh juice
  • 1 teaspoon vanilla extract
  • 1/3 cup blueberries (raspberries are lower in carbs, fyi.)
  • couple pinches of Himalayan pink salt
  • one smidge pinch of cinnamon
keto coconut cream and powdered monkfruit drizzle with freeze dried raspberries to top

WHAT TO DO

  1. With coconut oil, moisten inside of 6-top silicone standard sized muffin mold (or line tins with paper liners)
  2. In a larger bowl, whisk together lemon zest and juice, your sweetener, olive oil, vanilla extract, and mylk
  3. in a separate bowl, combine flax grounds, coconut flour, tiger nut flour (if you have), baking powder, salt, and cinnamon
  4. Lastly, add blueberries and mix just enough to combine without making total blue mush of the dough! lol.
  5. Stir together both bowls of ingredients into larger bowl, and mix with a big fork quickly so it’s well combined not clumpy
  6. Fill each muffin form evenly to top
  7. Bake for 25-30 minutes depending on your oven. Check with toothpick for doneness.
  8. Take out of oven and let cool in muffin mold for 20 minutes–I often cannot wait that long!!!
  9. It is easier, though to get the muffins out of the mold once they’re cooled completely… There are perks to patience!
blueberries… the higher carb berry, but so good and loaded with fiber!

This GUAC always rocks!

INGREDIENTS:

  • 4 large or 6 small ripe avocados
  • 1 average sized shallot very finely diced
  • 1/4 average sized sweet onion finely diced
  • 1/4 cup fresh cilantro leaves chopped
  • 1 tablespoon Adobe seasoning
  • 1/4-1/3 cup lime juice depending on your taste
  • 1/2 jalapeno finely diced. More per taste. I love spice!
  • optional: chili flakes if you want more color with spice


Use all organic ingredients, if possible! Okay…now…

WHAT TO DO:
Moderately mash up perfectly ripe avocados and then just mix this all the ingredients together and make sure its smooth with some texture. A gooey mash would not be ideal… but some small soft chunks of avocado left for your own tongue and teeth to finish off completely makes it a nice mouthfeel and therefore taste like freshly handmade guac.

Also, cilantro that is local farmers market sourced and fragrant is best!

Spoon it up or chip it up and into your mouth… or just slather on crackers and indulge in this yummy fatty fruit heaven! …um, can you tell I LOOOVE guac? It really does ROCK!

note: The adobo powder I use is from the Simply Organic brand found at most grocers. The ingredients are: sea salt, garlic, onion, black pepper, oregano, bay, and turmeric. If you would rather not use this, just use Himalayan pink salt, dash of onion powder, sneak some turmeric or chili flakes in there…and adjust to taste. Pepper is a per taste preference, so go for it if you want! Oh, and I don’t love tomatoes in my guac… I prefer to just have salsa separately and thoroughly dive into this creamy green treat!

Flax crackers add even more healthy fats!

LOVE MY CACAO MOUSSE Vegan & Keto!

KETO CACAO MOUSSE with topping variations

Before I get into the low-carb version, here is my original share for everyday folks who want to sneak some health into unsuspecting standard American diet eaters… I love and miss this one! Pre-KETO version… yummy, but for when higher-glycemic whole fruits are back on my plate! https://joiedejane.wordpress.com/2015/04/23/raw-dark-chocolate-pudding-for-earth-day/

pre-Keto version with dates

Now, since I am Vegan-Keto for health recovery reasons and need the healthy fats to do their best to reset my brain and body, here comes a version with MCT powder and Lakanto (which has erythritol and extract of luo han guo fruit.)

pre-Keto Version closeup

INGREDIENTS:

=2 large ripe avocados

=1/3 cup coconut milk (or unsweetened nut mylk of choice/not rice. I love the combo of coconut cream and almond mylk)

=6 tablespoons unsweetened raw cacao powder (more if you’re need it dark, dark… or less if you like it bit less noir! Use carob powder if you cannot have chocolate.

=4-tablespoon of Lakanto sweetener and, if you need, add Lakanto monkfruit liquid drops to your taste as you blend

=1 Tablespoon vanilla extract… and teaspoon of vanilla beans, if you have it

=1 scant teaspoon of cinnamon

=2 heavy dashes Himalayan pink salt

=MCT oil few drops or one teaspoon or MCT powder

=optional 1 Tablespoon of cold brew coffee (I don’t usually have coffee, but enjoy if you do~)

Fresh out of the processor

WHAT TO DO: Just use a strong food processor or high-powdered blender and taste as you go… 🙂 It will be potent, but so good with a side of berries 🙂

It does give you a nice afternoon energy lift!

Spreadable Almond “cheez” round

20181108_1835137767990080476201773.jpgAs I became more vegan and less vegetarian (i.e. no eggs and dairy), making charcuterie boards for my guests became a sad-side instead of a happy-side of hosting friends for meals.  I used to make boards bursting with so much meats and dairy cheese, it often became the main course for some.  I realize that was probably excessive, but now that I

20181108_1847566291113650893095681.jpg

am more grounded in less excess and more healthy options all around, I felt it was time to give a cheese board a try… with a soft cheese to add to the robust, denser baked almond cheese I just made and loved (previous post).

And yaaassss!

Ingredients:

  • 1&1/2 cups non-dairy mylk
  • 1/2 soaked and skinned wild soil almonds
  • 1/2 Tablespoon salt of choice (I used red Hawaiian)
  • 1 teaspoon fine nutritional yeast powder
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 large clove of garlic
  • 1 teaspoon agar agar
  • 2 teaspoon tapioca starch
  • 1/2 cup water
  • various herb mixes to dip outside of round form (I show one with paprika and cumin based mix and another mixed herb
  • optional–try a smidge of miso and less salt for savory umami-ness

What to do:

  1. Prepare your mini cake tins by lining bottom with a bit of brown parchment paper to ease movement after it is chilled and set20181108_1828338995176687588686455.jpg
  2. Put everything in a strong blender except your herb mixes to dip the round in to decorate and blend up
  3. Pour into saucepan, let boil for a second, reduce to simmer… YOU MUST GENTLE STIR THIS NON STOP FOR 5 MINUTES
  4. Pour promptly into tins/molds
  5. Let set in your refrigerator overnight or 45 minutes
  6. Do you best to gently roll the sides only in your choice of herbs
  7. Enjoy!