Sunday, May 7, 2017

The Vegan Recipes: Award winning short film on How to be self sufficient Homesteading: One Small Step towards freedom Homesteading One Small Step towards freedom



The Vegan Recipes:  Award winning short film on How to be self sufficient Homesteading: One Small Step towards freedom Homesteading One Small Step towards freedom.

This family is an inspiration for people who would love to be a homesteader with limited resources

Saturday, April 29, 2017

What the Cell is Going On - Dr. Gary Tunsky


Dr. Gary Tunsky talks about how all disease originates at the cellular level and not at the organ or system level. Healthy cells create healthy tissues. Dr. Gary Tunsky is a traditional naturopath with a 24-year diverse background in a wide array of healing arts.

Brought to you by CNM - The College of Naturopathic Medicine

Preparing the Essiac Tea; Essiac Tea Recipe



Preparing the Essiac Tea; Essiac Tea Recipe.

For more information on essiac tea visit http://www.essiacfacts.com
This video shows you how to make the original 4 herb essiac tea recipe used by Rene Caisse.

Friday, April 28, 2017

The Vegan Recipes: Vegetable Biryani Restaurant style (Vegan Yogurt)


Vegetable Biryani Restaurant style:
This dum Veg biryani is quite popular all over the world. This is hyderabadi vegetable dum biryani preparation. (Vegan Yogurt)

Tuesday, April 4, 2017

The Vegan Channel: Today's Modern Food: It's not what you think


This video examines the truth about our Nation's food supply. The food we buy today is the product of a business who's more concerned about their own profits than their customers health and the government regulators are looking out for the interests of the businesses rather than the American people's well being.

Wednesday, March 8, 2017

Vegetarian Stuffed Cannelloni Recipe



  1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
  2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
  3. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
  5. Bake in preheated oven for 25 minutes.

Sunday, March 5, 2017

Sunday, February 5, 2017

Safety Warning: MSG The Shocking Truth about monosodium glutamate., CBN special report, Dr. Russell Blaylock.


Safety Warning: MSG The Shocking Truth about monosodium glutamate., CBN special report, Dr. Russell Blaylock.

Vegan Recipes and Vegetarian Recipes: Pasta for Vegans and Vegetarians


Vegan Peanut Butter Sauce (almond butter), Vegan Basil Avocado Pasta, Vegan Pumpkin Cream Sauce, Vegan Macaroni Salad, Vegan Buttered Noodles, Vegan Thai Coconut Pasta, Vegan Kung Pao Pasta, Vegan Lemon Cream Pasta, Vegan Sweet n Smokey Pasta