h2o2.pdf
Hydrogen peroxide protocol.
For more oxygen

Update on b12
And being underweight while vegan or pregnant.

"Eat Me (Before You Eat Meat)"

Verse 1
say peace and love, but then pick up a knife
Talkin’ about mercy while takin a life
Preachin’ 'bout the path, but  turning blind eyes
If it’s got four legs, well it’s served with fries

They say we’re born to be free, they say we’re born to be kind.
But you close off your heart and and close off your mind.
Take a bite out of me if you dare to believe.
Before tearing at flesh can you just breathe...

Chorus
Eat me before you eat meat, come and take a bite and eat.
you want something sacred, then swallow what’s right.

If it’s just about hunger,
then I’m yours for the feast
Eat me &
if you dare, call it peace

Verse 2
Look in the mirror—what’s the truth on your plate?
If Buddha walked by, would he sit there and wait?
If mercy’s the mission, then practice what’s true
Before we tear up the world for some barbecue

We say we’re the chosen, but we’re choosing pain
We Say we’re the stewards, but what’s left to reign?
If life’s the religion, then lets make amends.
Before our blessings are blood on our hands once again

Chorus

Bridge
Oh, would you bite the hand that reaches for your soul?
Can you stomach the story that you’ve been sold?
Can you break bread without breaking bones
Or do we all pay the price for the comforts we own?

Verse 3
I’m standing here waiting, yeah, here’s my plea
If you preach about heaven, then practice on me
If all life is precious, if all souls are whole
Then eat me before you feed off the lies you’ve been told

Chorus

Outro
Yeah, I’m calling you out, I’m laying it bare
If you’re looking for truth, better start with a prayer
But if peace is the price of another’s defeat
Then eat me before you eat meat.

Buddha Bowl

Ingredients:
1 Japanese Sweet Potato
½ Head of Asparagus
5-6 Leaves Kale
1 Red Pepper
2 Carrots
¼ Cup Walnuts
Handful of Cilantro
Handful of Green Onions
Lemon + Handful of Dill
½ Cup White Beans
1 tbsp Apple Cider Vinegar
½ tsp Cumin Seeds
Instructions:
Poke a few holes in the sweet potato and slightly cover with EVOO. Roast the Japanese sweet potato for 45 - 1 hour at 400 degrees. Once done roasted, pull out of the oven, cut in half and top with green onion and cilantro.
Once the sweet potato is done, roast the red pepper in the oven for 25 - 30 mins. Thinly slice the pepper once it’s done roasting.
Trim off the woody ends of the asparagus and boil 1 - inch water in a large skillet for 2 - 5 minutes.
Rinse and drain the white beans and squeeze 1 lemon and a handful of chopped dill.
Shred the carrots and massage with apple cider vinegar and cumin seeds.
Chop the kale, add a splash olive oil and massage with your hands until it softens.
Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon.
Roasted Veggie Lettuce Wraps

Ingredients:
1 White Sweet Potato
1 Small Head of Cauliflower
1 Bulb Fennel
1 White Sweet Onion
1 Lemon
1 tbspEVOO
1 Small Cube Ginger
1 tbsp Smoked Paprika
1 tsp Cumin Powder
½ tsp Pepper
3 tbsp Fresh Herbs (Oregano, Thyme, Rosemary, etc)
1 Head Butter Lettuce
Pomegranate Relish
4 Radishes
¼ cup Pomegranate Seeds
1 Big Handful of Mint Leaves
1 Jalapeño
¼ cup Toasted Pumpkin Seeds
Instructions:
Chop the sweet potato, cauliflower, fennel, and white onion. Combine and place on a baking sheet. Drizzle the EVOO and squeeze the lemon on top of the veggies. In a small bowl, combine the paprika, cumin powder, and pepper. Grate the ginger and add it in. Sprinkle the seasoning, ginger, and fresh herbs on top of the veggies. Give it a good toss.
Bake in the oven at 350°F for 45 minutes or until the veggies are tender.
Finely chop the radish and mint, and toss together in a small bowl with the pomegranate seeds.
Thinly slice the jalapeño and chop the toasted pumpkin seeds. Wash the butter lettuce and lay out 6 - 8 leaves for wraps.
To assemble, add 1/2 cup of roasted veggies, a spoonful of the pomegranate relish, a few slices of jalapeño, and a sprinkle of toasted pumpkin seeds.
Blood Orange + Fennel Salad

Ingredients:
1 Blood Orange
1 Lemon + 1 Bulb Fennel
½ Red Onion + Handful of Mint
¼ cup Pomegranate Seeds
1 cup Your Choice of Greens (Kale, Spinach, Mixed Greens, Romaine)
¼ Toasted Slivered Almonds
½ cup White Beans (or a bean of your choice)
1 tsp EVOO
Instructions:
Cut the stalks off the fennel, peel off any outer layers, and thinly slice or use a mandolin. Place in a large mixing bowl and set aside.
Peel the blood orange and the orange pith and any white membrane. Slice the orange into chunks. Add to the bowl.
Thinly slice the red onion, cut the mint, and add to the bowl.
Lastly, top with the pomegranate seeds, toasted almonds, beans, and squeeze the juice of one lemon. Toss
Roasted Beets + Green Lentils + Wilted Chard
Ingredients:
Roasted Beets
Green Lentils
Wilted Chard
½ cup Green Lentils
4 cups Rainbow or Swiss Chard
3 Large Beets
3 tbsp Walnuts
1 tbsp EVOO
Handful of Fresh Herbs - Basil, Dill, Mint
Pepper Chipotle Powder
1 tbsp Italian Seasoning
Instructions:
Peel the whole beets with a vegetable peeler and cut them into quarter chunks. Lay on a baking sheet, cover with 1 tbspEVOO, and roast at 400 - 425°F in the oven for 35 - 40 minutes or until golden brown.
Cook the lentils - add 4 cups of water and 1 cup of lentils to a pot. Bring to a boil, reduce to a low simmer, and cook for 18 minutes. Drain & rinse. Sprinkle with Italian seasoning.
In a pan, sauté shallot and garlic, add a mound of chard, about 4 cups packed. Gently wilt for 1 - 4 minutes.

Toast the walnuts on low until browned.
In a bowl, combine the wilted chard, lentils, roasted beets, and toasted walnuts.
Toss in a handful of chopped basil or dill. And season with pepper and a dash of chipotle powder.
Roasted Cabbage Steaks + Sweet Potato Mash

Ingredients:
¼ head of purple cabbage
1 orange sweet potato
½ cup unsweetened almond milk
Handful of parsley
Pumpkin seeds
½ tsp cinnamon
½ tsp nutmeg
¼ toasted walnuts or pecans
1 lemon
1 tsp EVOO
Chipotle powder
Paprika
Onion powder
Instructions:
Sweet Potato Mash
Peel the sweet potatoes and cut them into 1-inch cubes. Boil the sweet potatoes for about 10 - 15 minutes or until fork-tender.
Drain the sweet potatoes, place in a bowl and mash with a fork. You can mash them super smooth or leave them chunkier. Slowly add in the almond milk in small bits at a time until desired consistency.
Add in the cinnamon and nutmeg and stir until smooth. Toast the walnuts or pecans in a pan and crumble on top.
Roasted Cabbage
Remove and discard the outer leaves. Firmly press onto the side of the cabbage with one hand and cut an inch-thick slice. Lay on a baking sheet.
Drizzle with EVOO. Generously sprinkle the chipotle powder, paprika, and onion powder on the steaks.
Roast in the oven at 375 - 400 for 20 - 30 minutes or until tender/golden brown.
On a plate, scoop a few spoonfuls of the sweet potato mash and smooth flat. Lay the cabbage steaks on top of the mash. Chop and sprinkle some parsley or any other fresh herb. Finish with a squeeze of lemon juice.
Sweet Potato + Mushroom Toast

1 orange sweet potato
1-2 oyster mushrooms
Handful of another type of mushroom (shiitake, cremini, etc.)
½ avocado
½ tbsp coconut aminos
Zest of 1 orange
1 lime
1 clove garlic
1 tbsp EVOO
Smoked paprika
Toasted sesame seeds
2 cups arugula
Dried nori
Instructions:
Sweet Potato Toasts
Wash and scrub the sweet potatoes. Slice the sweet potatoes lengthwise into ½-inch slices.
Drizzle with EVOO and roast at 400 for 30 - 45 minutes.
Mushroom Topper
Shred the oyster mushrooms with a fork (it will look stringy) and chop up additional mushrooms. Squeeze juice of 1 lime, sprinkle of smoked paprika.
Chop up 1 clove garlic. Heat up EVOO and add chopped garlic to the pan for 1 - 3 minutes.
Add in mushrooms and cook on medium heat for 6 - 8 minutes or until mushrooms are tender.
Assemble Toast
Mash 1 whole avocado in a bowl.
On a plate add the arugula and lay out the sweet potato toast. Top each toast with a spoonful of avocado and mushrooms. Sprinkle some toasted sesame seeds, crush some nori on top and zest an orange on top.
Chickpea Curry Over Greens

Ingredients: 
1 tablespoon grated fresh ginger
1 clove garlic (chopped)
1 medium scallion (chopped)
1 red pepper
1 white sweet potato
½ can garbanzo beans
½ tsp coco amino (optional)
1 tbspEVOO
1 tbsp (or more) curry powder
½ tsp cinnamon
1 cup macadamia nut milk
Handful cilantro
1-2 cups baby romaine
1 jalapeno (sliced)
Instructions:
Saute the grated ginger, chopped garlic, chopped scallion in EVOO for 5 mins or until soft.
Chop the white sweet potato into small chunks and thinly slice the red pepper.
Rinse and drain the chickpeas.
Add in the curry powder, cinnamon, and squeeze of lime, stir and saute for 1 - 2 minutes.
Add in the pepper, sweet potato, garbanzo beans, and 1 cup macadamia nut milk, bring to a boil then cover and drop to low for 20 - 25 minutes or until sweet potatoes are soft.
You can add in more macadamia nut milk for desired consistency.
Let sit 10 - 15 minutes before serving.
Scoop the curry mixture over the greens and top with cilantro and sliced jalapeno.
Beet Poke

Ingredients: 
4-5 beets
1-2 purple or watermelon radish
½ avocado
¼ mango
1-2 cups of mixed greens
2 limes
Sprinkle of toasted sesame
Handful green onions
Handful cilantro
Handful microgreens (radish, pea shoots, sprouts)

https://christspiracy.com/introduction

Christspiracy is out!  Yaya
Can watch it here.
Free.
New pay it forward method is a great idea!

Sleep is a lighthouse. Bedtime never moves.

Blue light-blocking glasses or no screens
Temp-controlled 12 degrees.
1 hr downtime before bed
Same bedtime daily
Blacked out room
Sleep alone

https://youtu.be/d6mhTY4x5BA?si=McHtvFfdCyD8GuZl

Listen to this if your vegan or vegetarian.
Supplement of ALGAE based omega-3 dha epa is the best.