Monday, January 06, 2014
I have been researching GMOs (genetically modified organisms) quite a bit lately and am more convinced than I was last year that these altered seeds are producing a food supply that is killing our people. Cancer is still prevalent and other autoimmune diseases are on the rise. Cancer is an autoimmune disease - we all have cells in our bodies that can go awry and attack us, but those cells need something to make them active. One of the "somethings" is likely GMOs.
Please read my menu and then see the recipe for making vegan, coconut milk whipped cream. It has no added sugar and is a much healthier option than dairy, refined sugar laden stuff.
Here's our plan for the week:
Baked Pork Chops with Mushroom Gravy
Cheesy Mashed Potatoes
Chips & Salsa
Mashed Potatoes & Gravy
Pizza & Pop
Bowties & Meatballs
Shredded Zucchini Spaghetti for the gluten-free option
On Your Own
Coconut Whipped Cream
Refrigerate a 15 oz. can of full-fat coconut milk until very cold, 3 hours or more. Spoon off the thick part and place in a bowl. Use the skimmed milk for another recipe. Whip until creamy and thick. Add 1 tsp. vanilla extract and a small amount of agave nectar or honey and stir. Use immediately or keep, covered, in refrigerator. Keeps up to 3 days.