10 Reasons to Drink More Water

Drinking Water has many Health Benefits!

Water is so good for you!

Your body makeup  is 60% or more of water.  Similar to the oceans of the earth.  Keeping a constant water supply

helps your body organs function by absorption, circulation, digesting your foods, creating saliva, and movement of

nutrients throughout your big body system.

           Fit over Fifty

 

  1. Drinking efficient amounts of water will increase your immune system.

  2. You will become more productive – water on the brain. (Oxygen brings more energy.)

  3. Improves your digestion

  4. Alleviates headache – remember if you are drinking alcohol have a glass of water between.

  5. You will think clearer

  6. Body temperature will stay a healthy level. 98.6

  7. Skin will be clear and have a youthful look.

  8. Helps with weight loss. Feel hungry? Drink a glass of water!

  9. Creates more energy in your muscles. (Helps with muscles cramps.)

  10. Will move waste and have colon – smooth moves…                                                                                                                                                                                                                                                                                                    What do you do to make sure you drink lots of water?

Vegan Pizza Crust – Gluten Free – Super Easy

We have searched everywhere for a Tasty and Healthy Gluten Free Vegan Pizza Crust.

We have bought Pizza Dough at Trader Joe’s which is Wheat and not Gluten Free, tasty but has wheat.
We purchased Pizza Dough in Frig Section at Whole Foods which is super hard to find – tasty but not
Gluten Free.
We have gone to every Italian Deli andd market and tried the Pizza Dough but still not Gluten Free.

Recipes online have lots of great ideas but not Vegan.

This Recipe is the BEST of all our searching.

Vegan& Gluten Free Pizza Crust Delicious

 

Ingredients

  • 1  Cup Warm Water about 110 F (1 Minute in Microwave)
  • 1 teaspoon Stevia ( or Honey)
  • 1  1/2 teaspoons Instant yeast (1 Package)
  • 1 Teaspoon Baking Powder
  • 1 Tablespoon Gum Gar
  • 1 Tablespoon Olive Oil or Avocado Oil
  • 1/4 Cup Almond Meal

What you need for the Gluten Free Flour Pamela’s Products Baking & Pancake Mix – 4 lb“>

Combine the Warm Water with Yeast and Stevia – whisk together.

Let the yeast mix sit for about 3 – 5 minutes. While this is sitting mix together

in Mixer on slow speed the flour, almond meal, baking soda and Guar gum.

Add the Yeast/Oil Mix and run the Mixer at Medium/Fast Speed approximately 5 minutes.

Oil a spatula and scrape the sides of bowl, making mixture into a ball and cover.

Let rise at least 30 minutes.  I usually make in AM and let rise through the day.

Heat Oven to 425 F

Spray a little Oil Oil on Parchment Paper. Roll out the dough with wet or oiled hands.

When the crust is spread out poke all over with a fork.  Let rise 10 – 15 minutes.

Pre Bake in Oven 15 – 20 minutes.

Add your toppings and bake  5- 10 minutes more.

 

This is the best recipe so far and I invented it myself!

The Pizza is approximately 12” round and is a little thicker than

a thin crust pizza and has a little more substance than a regular

gluten free pizza.

Let me know how yours turn out?

 

 

Pizza Vegan, Healthy, Gluten Free, The Best!

 

 

 

 

 

 

 

 

 

 

 

Lunch Wraps – Tempeh with a Great Taste

Tempeh Wraps

It’s lunch time and you only eat a Plant Based Diet. Tired of the same boring salad to prepare?

I found this idea looking through Dr. Gregor’s How Not To Die CookBook Click here to get the book.
I changed it up some by adding what I had around the kitchen.

I made this with Chili Powder, White Pepper and Coriander mixed with 3 cloves of

chopped garlic.

I put some avocado and Green Salsa on this as the finishing touches. It was so good!

Here is my Version of the Tempeh Vera Cruz Lettuce Wraps.

Makes 2-4 Servings Depending on how hungry you are and if you add more veggies.

 

Plain Tempeh 8 ounces, diced

2 t chili powder

2 t coriander

1/2 t white pepper

3 cloves garlic minced

1 or 2 jalapeno’s cut up

1/2 Tomato chopped

5 or 6 T of nori cut up

1 Avocado

12 butter lettuce leaves – or can use tortilla wraps

Start by steaming the cut up tempeh for 15 minutes.

While tempeh cooking mix the spices in a bowl.

Heat 1/4 Cup of water in large skillet and cook the garlic

for a few minutes to soften. Add the nori, tomatoes,

jalapeno for 5 minutes to soften. Add seasonings and

tempeh cook for approximately 5 minutes and add

a little water if it evaporates.

Spoon on lettuce leaves and add a little avocado on each lettuce leaf

plus salsa. If you wish add some chopped cilantro.

This recipe will contribute to a serving of beans from the

Daily Dozen Requirement App.

Just made this today and the two others I shared it

with were very impressed.

 

 

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