Severe childhood allergies to peanuts, eggs and dairy directly linked to 'trace' ingredients in common vaccines!

Have you read The Peanut Allergy Epidemic by historian Heather Fraser? She begins by asking us why the peanut allergy epidemic is only found in Western cultures, where at least 4 million people experience the mysterious phenomenon, yet there are virtually no reported cases in India, where peanuts just so happen to be the main ingredient in most baby food products.

Consider this: one century ago, you couldn't find anyone allergic to peanuts, but now it's commonplace for parents to send EpiPens to school for the teacher and nurse to keep near to their children, just in case someone so much as opens a snack in the room that contains peanuts, or even if someone opens a food product that was so much as manufactured in "a facility that processes peanuts." What's wrong with the human body that it would go into anaphylactic shock from a seemingly harmless food ingredient that couldn't harm a soul a hundred years ago? Today, peanuts cause the most common severe food allergy reactions, and are the number one cause of death from food reactions, and for good reason: Peanut oil was never meant to be put in a syringe and injected into muscle tissue.

Peanut oil is a non-stated, hidden ingredient in children's vaccines

Back in 2010, one family had their 6-month-old child taken away from them and were accused in court of shaken baby syndrome, until their attorney presented corroborating medical information about the child's anaphylactic reaction and swelling around the baby boy's brain (subdural hemorrhages) that occurred as an immediate response to vaccinations.

Which vaccines were those, you may be wondering? DTaP, Prevnar7 (pneumococcal) and Rotateq (Rotavirus vaccine). Guess what? The administered vaccines contained unlabeled peanut oil, which was used as an adjuvant, but was not listed on the vaccine inserts. The doctor basically proved to the court that the child's allergic reaction to having peanut oil injected by vaccine had caused the massive brain swelling reaction that sent the boy into shock.

False medical theory: The stronger the allergic reaction to vaccine ingredients, the longer the immunity lasts

In the mid-1960s, peanut oils were first introduced into vaccines because scientists hypothesized they could "prolong" immunity. Somehow, they thought, the oil would act as a time release capsule. Within 20 years, peanut oil was the preferred "excipient" – meaning a substance formulated alongside the active ingredient of a medication for the purpose of long-term stabilization. The dangers of its use, however, were well-documented. The problem? Doctors and scientists had lumped immune response with immunity, making a grave mistake that's still assumed to be true today. The myth is that the greater the allergic response to the vaccine, the greater the immunity that is conferred. Wrong! Today, anyone who challenges this myth is referred to as anti-science, anti-vaccine and a conspiracy theorist. There is no faster way for a doctor to lose their license to practice medicine than to challenge this commandment of vaccine mythology.

1980 to 2016: Correlating the massive surge in severe childhood allergies

When did these childhood allergies experience a massive upsurge in number? Answer: When the mandated schedule of the number and frequency of vaccines for children under age 7 doubled, and then tripled. Take a look:

1980 – 20 vaccines
1995 – 40 vaccines
2016 – 70 vaccines

What's the easiest way to send a child's body into anaphylactic shock and create severe food allergies for the rest of his/her life? Inject intact proteins from peanuts, eggs and dairy (casein) products directly into the infant's muscle tissue 36 times before the age of 18 months. When normal food becomes extremely toxic to children, the parents should review how those specific ingredients have been introduced to their infant's bodies, and what other dangerous "trace amounts" of carcinogens, antibiotics, adjuvants, emulsifiers, preservatives, additives, brewing agents, carriers and "immune response stimulants" are being injected into the body repeatedly for no logical reason. Vaccines have never been proven safe or effective; only studies done by the manufacturers themselves, which have subsequently been proven fraudulent, altered and skewed, are published in order to fool the public.

Do you really know what's in most vaccines? Have you ever read the ingredients, warnings, reactions and the documented side effects on a vaccine insert? Here is a summary of the most dangerous vaccine ingredients, for your convenience:

1. Bovine cow serum: Extracted from cow skin. When injected causes connective tissue disorders, arthritis and lupus; also shortness of breath, low blood pressure, chest pain and skin reactions.

2. Sorbitol: Synthetic sweetener which metabolizes very slowly and aggravates IBS and gastrointestinal issues.

3. Hydrolyzed gelatin: Derived from the collagen inside animals' skin and bones. Injecting gelatin poses the risk of infection from synthetic growth hormones and BSE infectivity (mad cow disease).

4. Sodium chloride: Raises blood pressure and inhibits muscle contraction and growth.

5. Egg protein: Vaccines are prepared in eggs (certainly not organic). May contain growth hormones, antibiotics, and salmonella bacteria.

6. Casein: Also known as cow's milk protein, many children experience severe allergic and life-threatening reactions to traces of casein, commonly found in the DTaP vaccine.

7. Thimerosal: A neurotoxic mercury which causes autism: There are 25 mcg in one average flu vaccine, and the EPA safety limit is 5 micrograms, so children who are vaccinated simultaneously with multiple vaccines receive over 10 times the safety limit of mercury in one day.

8. Human albumin: The protein portion of blood from pooled human venous plasma; when injected causes fever, chills, hives, rash, headache, nausea, breathing difficulty, and rapid heart rate.

9. Formaldehyde: Highly carcinogenic fluid used to embalm corpses. Ranked one of the most hazardous compounds to human health; can cause liver damage, gastrointestinal issues, reproductive deformation, respiratory distress and cancer.

Peanut oil? Enough said!

Sources for this article include:

TheDoctorWithin.com

NCBI.NLM.NIH.gov

VacTruth.com

TruthWiki.org

Reuters.com

NoVaccine.com

NoVaccine.com

TruthWiki.org

TruthWiki.org

TruthWiki.org

Community.BabyCenter.com

Learn more: http://www.naturalnews.com/055537_peanut_allergy_vaccines_toxic_ingredients.html#ixzz4MQJiCmWJ

What Causes Swollen Hands in the Morning?

Because the causes of swollen hands and fingers in the morning can vary, it’s important to understand the exact cause of the swelling before considering what kind of treatment to seek. Causes can include:

1. Dehydration: The most common cause for swollen hands when you wake up in the morning is fluid retention. If you don’t drink enough water each day, your body can go into dehydration mode when you sleep. What that means is the body holds onto the fluids; as a result, your hands and fingers, and in some cases, your feet swell because of water retention.

2. Sleep posture: How you sleep can lead to swollen hands and fingers in the morning. If you toss and turn when you sleep it’s possible that you could bend your wrist and cause swelling.

3. Arthritis: Swelling related to arthritis is caused by inflammation of the joints. The swelling and stiffness due to arthritis can last for a few hours after you wake up; it tends to affect the smaller joints, like those in your hands.

Rheumatoid arthritis is the most common form of arthritis that causes the finger joints to swell. Psoriatic arthritis causes swelling in the fingers and joints while osteoarthritis develops when the cartilage between your finger joints degenerates. Cervical or neck spondylosis is a form of arthritis that affects the neck, but, it can creep into the fingers.

4. High sodium diet: A poor diet high in sodium can lead to swollen hands and fingers in the morning. When you eat foods with high levels of sodium (deep fried, processed foods, sauces, dressings) or don’t eat enough healthy foods, your body retains water.

5. Kidney issues: Your kidney and liver can cause your hands and joints to swell in the mornings. Both of these organs are responsible for filtering fluids in your body. If either or both organs are not functioning properly, water can build up in the body and accumulate in your hands and feet.

6. Allergies: If you have allergies, it’s quite possible that you can come into contact with something that causes a reaction in your body, resulting in swollen hands and fingers in the morning.

For example, angioedema or angioneurotic edema is a skin condition characterized by swelling beneath the surface of the skin and is often caused by an allergic reaction. While it typically affects the underlying skin layers of the eyes, ears, and lips, it can also affect the fingers.

7. Pregnancy: If you are pregnant you might wake up in the morning with swollen hands, fingers and feet. There are a number of reasons why this happens. During pregnancy, your body produces around 50% more blood and other body fluids to help your baby grow. And around 25% of your pregnancy weight comes from fluid retention. And some of that extra fluid is going to go to your hands and feet.

8. Activity or inactivity: If you constantly use your hands in strenuous activities at work, or exercise, or other repetitive motions, your hands and fingers could swell due to bad circulation. At the same time, because you are inactive while you sleep, it’s possible your hands could feel swollen in the morning from blood being pushed to the hands.

9. Infections: Infections like paronychia, a skin condition of the fingernails, cellulitis, a bacterial skin infection, and osteomyelitis, a bone disease, can also cause swelling in the hands and fingers as your immune system tries to fight the infections.

Symptoms of Swollen Hands in the Morning

There are at least 40 conditions associated with swollen hands in the morning, stiffness, numbness or tingling. The most obvious symptom of swollen hands and fingers in the morning is of course…having swollen hands and fingers. But there are other symptoms you need to be aware of:

• Pain: Pain from swollen hands and fingers in the morning can be constant or it can come and go. Your hands and fingers can experience pain if you’re at rest. You might also feel pain in one part of your hands and fingers or all over.

• Stiffness: Stiffness is a classic symptom of swollen hands and fingers when you wake up.

• Difficulty moving a joint: Your hands and fingers shouldn’t be in pain when you wake up. And it shouldn’t hurt to climb out of bed.

Treatment for Swollen Hands in the Morning

Regardless of what causes your swollen hands and fingers in the morning when you wake up, there are a number of things you can do to wave goodbye to the pain.

• Raise your hands above your head for 3.5 minutes
• Give yourself a hand massage or better yet, have someone else do it for you
• Perform hand exercises to get your muscles moving
• Ice your hands, it reduces swelling
• Drink lots of water during the day
• Reduce the amount of alcohol you drink
• Avoid salty and processed foods
• Exercise daily
• Ask your health practitioner about anti-inflammatories

Understand the Causes of Your Swollen Hands

Waking up with swollen hands and fingers in the morning can be frustrating. The more you understand the causes of your swollen hands the better you’ll be able to take steps to ease the symptoms.

Keep a journal of your symptoms; make a note of what parts of your hand are swollen, when, and for how long. The more your health practitioner knows, the more they will understand the type and extent of your issue.

Tips For Swollen Feet

Are your feet swollen too?

If so, here are some helpful articles:

6 Tips for Relieving Edema and Water Weight

5 Powerful Anti-Inflammatory Drinks for Relieving Edema 

Common Causes of Foot Pain and Natural Solutions

Is Vitamin B17 The Greatest Cover Up In History?

Alanna Ketler.

It has been becoming increasingly apparent in recent years that there are a number of alternative cancer treatment methods which have proven to either eradicate cancer cells on their own, or even assist with the more traditional methods of chemotherapy and radiation. Many of these alternative treatments do not get the recognition that they deserve from either mainstream media or mainstream medicine. In fact, in many states alternative cancer treatments have been banned or made illegal and, according to the law, one can even be forced to undergo chemotherapy against one’s will. It is important to note, however, that choosing one of these natural, alternative cancer treatments does require you to do a lot of research, because there is very little funding, or merit, allotted to their study. The cancer industry does not want to look at these alternative methods and spends very little of their funds informing people about preventative medicine. In fact, one particular vitamin that is believed to be extremely beneficial in fighting cancer cells has actually been banned by the FDA and is illegal for treatment in the United States, and that is Laetrile.

Laetrile contains one of the greatest concentrations of vitamin B-17 on the planet, and it can be found in the often-overlooked seed of a popular fruit: the apricot. Apricot seeds can be found beneath the hard pit inside the apricot, and many people are unaware that they are both edible and delicious, and that they contain a cancer-fighting agent called amygdalin within.

Amygdalin contains glucose, benzaldehyde, and cyanide, and it is the latter which is believed to be the active cancer-fighting ingredient of Laetrile. It is important to note, however, that cyanide is actually toxic to all cells, which makes the overall toxicity of Laetrile a concern. Yet studies suggest that Laetrile is more toxic to cancer cells than to normal cells. After all, your chances of getting cyanide poisoning from apple seeds or almonds are extremely slim, and we mustn’t forget that cancer is toxic to begin with. (And the last time I checked, so are chemotherapy and radiation.)

You May Be Asking The Following Question

Question: “If B17 is so powerful and helpful towards cancer elimination, then why is it not prescribed by modern physicians as a treatment?”

 Simple Answer: “A control for cancer is known, and it comes from nature, but it is not widely available to the public because it cannot be patented, and therefore is not commercially attractive to the pharmaceutical industry.”
 — G. Edward Griffin.

Dr. Sugiura’s Research

Dr. Kanematsu Suigura spent the majority of his career at the Memorial Sloan Kettering Cancer Center and has authored more than 250 papers; he has also received numerous awards, one of which included the highest honors from the Japan Medical Association for outstanding contributions in cancer research. He specifically studied Laetrile and discovered that it showed very positive results with preventing malignant lung tumors in laboratory mice. In control groups which received only plain saline, the lung tumors spread to between 80 and 90 percent of the mice, but in those given Laetrile, the tumors only spread to between 10 and 20 percent.

And Now For The Cover-Up…

By 1974 findings for Laetrile’s cancer fighting properties were so positive that the Sloan Kettering Cancer Center had signed off on clinical trials — but then everything changed. The center started to get other scientists to perform the experiments involving Laetrile and whenever an experiment showed the possibility of a positive outcome, the research was completely scrapped and disregarded. Other scientists working at Sloan Kettering who had previously been on board with the cancer-fighting properties of Laetrile started to characterize these studies, and Sugiura himself, as fraudulent, even though nothing scientifically had changed to negate Sugiura’s findings.

Ralph Moss was a friend and colleague of Dr. Sugiura’s and was well informed about his findings in regards to Laetrile. When things started to go downhill, Moss found himself stuck in a moral dilemma: he could lie to support his employer, Sloan Kettering, or tell the truth about Laetrile and sacrifice his job. In the end, Moss chose to tell the truth and came clean at a press conference that was held in July of 1977. This ended up being his final day as an employee of the Sloan Kettering foundation.

According to Ralph Moss, the Laetrile cover-up really only makes sense when viewed through the lens of “the politics of cancer.” According to Moss: “The people on Sloan Kettering’s Board of Directors were a ‘Who’s Who’ of investors in petrochemical and other polluting industries. In other words, the hospital was being run by people who made their wealth by investing in the worst cancer-causing things on the planet.”

More Information About Laetrile’s Cancer Fighting Properties

Even though Laetrile is not an FDA-approved cancer treatment, there are doctors who are choosing to use it ‘illegally,’ like John A. Richardson. He has been treating cancer patients at his clinic in San Francisco, California and it has been working a whole lot better than the traditional methods of treatment. His numerous success stories are documented in his book, Laetrile Case Histories: The Richardson Cancer Clinic Experience.

The FDA considers Laetrile an unapproved form of cancer treatment and it is illegal for a practitioner to administer. As a result of these regulations, you cannot buy Laetrile in the United States, although you can buy Vitamin B17/amygdalin in supplement form. Apricots themselves are not illegal, of course, so you can always gather their seeds on your own, though this is immensely time consuming. If you do choose this course of action, be aware that you are doing it at your own discretion. Because I am not a doctor and cannot give out medical advice, I highly suggest that you find a doctor who practices alternative medicine and who can best direct you on how to properly use this treatment.

http://www.collective-evolution.com/2016/02/12/is-vitamin-b17-the-greatest-cover-up-in-the-history-of-cancer/

DNA Editing - Saves 1-year old baby!

Layla, a one-year-old girl with leukaemia, is in remission thanks to gene-editing technology that allowed her to receive modified immune cells from another person.

Her case represents the second trial of gene-editing as a therapy — the first was carried out last year in patients with HIV. More similar trials are planned — and companies are also preparing to trial therapies that inject DNA that codes for gene-editing enzymes directly into the human body.
Immunologist Waseem Qasim of Great Ormond Street Hospital for Children NHS Trust in London, whose team treated the girl, says that his team had planned to start a safety trial next year in 10–12 patients. But when the researchers came across the baby, in whom all other treatments had failed, they were able to obtain special permission to treat her with the new technology, developed by researchers from Cellectis, a company headquartered in Paris. Several months after the procedure, Qasim says that she is doing well. His team will present the case  in December at an American Society of Hematology meeting in Orlando, Florida.

A bridge to a cure

Immune cells boost cancer survival from months to years
To administer the therapy, the researchers extract immune cells called T-cells from a healthy donor, and expose them to a type of DNA-cutting enzyme called a TALEN. The enzyme deactivates immune genes that would otherwise cause the donor cells to attack when injected into a person with leukaemia, and modifies genes to protect the new cells from anti-cancer drugs that the patient is taking.

The individual then undergoes therapy to destroy his or her own immune system, which is replaced with the modified cells. The treatment is not a permanent solution for leukaemia patients, says Qasim, but rather a ’bridge‘ to keep the person alive until a matched T cell donor can be found.

The first ever use of gene-editing in people employed a similar ex-vivo approach. Last year, Sangamo BioSciences in Richmond, California, published results1 from a clinical trial in which it used gene-edited cells to treat 12 people with HIV. Instead of TALENs, the researchers used a different class of DNA-cutting enzyme called a zinc-finger nuclease (ZFN). When added to blood extracted from the patients, the ZFNs cut the gene for a protein on T-cells targeted by HIV, and the team then pumped the cells back into the patients. The results were positive — at the time of the announcement, half of the participants were cleared to stop taking their antiretroviral drugs —  and Sangamo tells Nature that it has now treated more than 70 patients with the therapy.

Haemophilia hope
For some diseases, however, it makes more sense to edit the genome in vivo — for example, if the target cells are in an organ or tissue type harder to remove than blood.

In a study presented in October at a meeting of the US National Academies of Sciences, Engineering and Medicine in Washington DC, Sangamo senior scientist Fyodor Urnov reported that his group had injected 15 monkeys with viruses that carried genes encoding ZFN and normal versions of factor IX — a blood-clotting protein produced by the liver, which is mutated in people with haemophilia B.


Mini enzyme moves gene editing closer to the clinic
The ZFN cut the genome at a section that encodes a protein called albumin, which is made in large quantities in the liver, and inserted a healthy version of the factor-IX gene. The team found that the monkey’s livers began producing much more factor IX: the protein's levels in the blood increased by 10%. Urnov says that the site could be a good place to insert other genes2, and likens the albumin gene to "a USB port in the human genome”.

A committee at the US National Institutes of Health, which approves all clinical trials involving modified DNA, gave the green light to human trials of the factor-IX therapy in September, according to Urnov, but Sangamo must still get permission from the US Food and Drug Administration (FDA). Urnov says that the company will apply by the end of the year and, if successful, that trials could begin in early 2016. Sangamo also plans to apply for permission to do several other in vivo gene-editing trials, including of therapies for the blood diseases haemoglobinopathy and ß-thalassaemia.

Sangamo is not the only company with plans to start testing the approach in people. On 3 November, biotechnology start-up Editas Medicine in Cambridge, Massachusetts, announced that, by 2017, it hopes to start trials of a therapy that involves gene-editing in vivo. The researchers would inject DNA encoding the CRISPR/Cas9 gene-editing system into the eyes of people with a rare retinal disorder called Leber congenital amaurosis to correct a mutated gene.

Growing concerns
Therapies both ex vivo and in vivo could cause cuts and mutations elsewhere in the genome, but the in-vivo variety introduces another concern because the DNA-delivering vector can remain active in the body for years after injection. Biologist Valder Arruda of the University of Pennsylvania in Philadelphia, who is exploring factor-IX gene-therapy approaches for haemophilia, worries that this could have unforeseen effects, such as an immune reaction to the DNA-cutting enzyme. Sangamo, however, says that it has not seen evidence of such destructive effects in its animal studies.


Gene-editing method tackles HIV in first clinical test
Other challenges of editing in vivo, says Qasim, include ensuring that enough of the target cells actually get edited and that the vector delivers its payload to the right part of the body.

Meanwhile, the list of disorders that editing in vivo could help to treat is growing. In a study presented at a synthetic-biology meeting in April, biomedical engineer Charles Gersbach at Duke University in Durham, North Carolina, reported injecting a viral vector that coded for a DNA-cutting enzyme into the muscles of mice with the mutation responsible for muscular dystrophy, a muscle-wasting disease. The injections corrected the gene in about 20% of muscle cells — enough to substantially improve their muscle tone and strength. “I think [in vivo] is the next wave of gene editing,” he says.
http://www.nature.com/news/leukaemia-success-heralds-wave-of-gene-editing-therapies-1.18737

4 Ways Winter Affects Your Physical Health

With winter all but officially upon us, we might already be feeling the season, maybe even planning warm weather vacations. I venture most of us have wondered if we’re not somehow healthier during the summer months. Is it just a mental vitality from the additional daylight hours and relative ease of outdoor time, or is there something more at work? Does our health really take a hit in winter? For those who enjoy this brand of trivia, there’s an actual field of study devoted to this called biometeorology. And with the minutely detailed research into epigenetic activity, we’re getting a fuller picture all the time of astonishing nuances as well as big picture shifts. To a Primal mind, it all makes sense. Humans evolved within a seasonal context—without any of the modern accommodations that would buffer climate or weather influences. Why would our bodies not have adapted with responsive wiring?

With the span of modern research—everything from massive epidemiological analysis to epigenetic science—we’re seeing both the finer nuances and the global patterns in environment-biology interaction. One recent study earlier this year, for example, revealed the activity of nearly a quarter of our genes varies depending on time of year—with seasonality cues that are remarkably geographically specific. The shifts influence our immune function as well as the composition of our blood and even fat.

I’ll admit this is exactly the kind of thing you could get me talking about for hours, but let’s keep things simple and look at a few of the most common and significant seasonal health patterns. It might just have you rethinking your annual exam routine—or at least its place on the calendar.

Your Cardiac Health and Risk

It’s no one’s imagination that we see more cardiac deaths during the winter months. The seasonal blood vessel narrowing may push those with arterial build-up, for example, over the edge in terms of blockage.

Oddly, it doesn’t seem to matter how hard winter hits your region. One study followed the incidence of cardiac-related deaths in seven U.S. locations (ranging from Los Angeles County to Massachusetts. Both total and cardiac death rates rose during winter months at roughly the same (26-36% compared to summer deaths) across all locations. Researchers often speculate that people move less in winter, even in warmer climates, and that this discrepancy could be a major contributing factor.

Yet, there may be other factors at work, particularly for those who live in colder climates. Blood viscosity (thickness) increases substantially in cooler temperatures. In one study, viscosity rose more than 26% when temperatures dropped from 98 degrees Fahrenheit to 72. The thicker our blood, the higher our risk for stroke and ischaemic heart disease.

Your Blood Pressure

In response to the lower temperatures of winter, blood vessels constrict, which raises your blood pressure and, particularly for those with higher measures to begin with, puts added stress on the heart and circulatory system. The rise in blood viscosity and decrease in blood flow rate naturally requires a corresponding increase in blood pressure to compensate.

For anyone who’s been diagnosed with high or borderline high blood pressure during the winter months, it’s important to take into account the seasonal shift. Get your levels tested throughout the year to get a more accurate picture. You may have what’s called “seasonal hypertension,” which research suggests is more common in certain people. Knowing that your numbers vary during the year will help you make a more informed decision about any given treatment your doc might recommend.

Your Lipid Profile

Researchers studied a group of men and women over a twelve month period, recording biomarker results for each season and collecting records for diet, activity and sun exposure during the year as well. Results showed that total cholesterol peaked in winter (as did HDL). (PDF)

Women showed the greater increase in total cholesterol at 5.4 mg/dL (a January peak) compared to 3.9 mg/dL (a December peak) for men. Those who had higher cholesterol levels to begin with showed the biggest seasonal rise. The researchers found no overall significant difference in dietary intake among the seasons and attributed a substantial portion of the increase to seasonal shifts in relative blood plasma volume.

As the researchers note, these differences have been demonstrated in other studies and suggest that seasonal shifts should be considered in medical testing. In other words, if you get your cholesterol tested in July and then in December, your numbers have a greater chance of looking “worse.” If you get them tested in December and then in July, they’re more likely to show “an improvement” when all that’s happened is natural seasonal shift. Obviously, these varying numbers would probably influence your doctor’s recommendations.

Your Body Fat

In a less expected twist, much has been made of the so-called “brown fat” that can convert fat into heat to warm the body. The more brown fat we have, it appears, the more adept we are at regulating our blood sugar, the more insulin sensitive we are and the better we are at burning our fat stores. Researchers have discovered how the body has an innate ability to convert typical “white” fat into “beige” fat when exposed to cold temperatures (a process hampered in obese people).

It may be one of our body’s innate bits of genius, but unfortunately the process may not be the completely seamless miracle you might think in our modern age. The activation of brown fat, it appears, causes more fat to be stored into the blood. Because vessels are constricted in cooler temps and cold can make atherosclerotic plaque less stable, the end result can be a greater risk for cardiac events, particularly in those with a history and propensity for atherosclerosis.

Our innate responses to our environments without question served our survival thousands of years ago. Today, they still serve our basic biology but not necessarily the ways modern life has skewed our daily behavior toward unhealthy diets and relative inactivity. Winter, I think few of you in the northern regions will doubt, imposes physiological stress on our bodies—the kinds of stresses we were designed to be able to incorporate and match with our own adaptations. The colder season, if you’re healthy, can make you that much healthier with some Primal behaviors (and vitamin D supplementation) Grok and his crew would’ve participated in. If the winter season is, instead, highlighting our current health limitations, we can consider it a call to live more, not less, in tune with the challenges our Primal roots were designed to anticipate.

AMAZING SOY-FREE MORINGA CHICKPEA TOFU

I follow a plant-based highly raw vegan diet, but I'm not a 100% raw, and will eat cooked foods, including grains, sporadically.

I simply love chickpeas, no matter how it's made, although most of the time I'll have it as a homemade hummus, or falafel. This time I wanted to try something different, a more creative recipe, as long as it was plant-based and vegan.

And browsing the net, I came across this genius vegan recipe of Chickpea Tofu at My New Roots. 

Yes, you read it right: soy-free homemade chickpea tofu. How cool is that?

I had some moringa at home, and wanted to innovate the recipe even further, so I thought "Why not add High Quality Moringa powder to my chickpea tofu and see how it goes?".

Bingo! It was exactly what I was looking for, even though I had no idea of it when I started my search! It turned out to be a silky, tasteful, and filling soy-free tofu, which I added to a big green salad, and also to a fresh Spring roll. Just like you would with tofu.

Apart from tempeh and miso on a few ocasions, I don't really eat soy-based foods, and this is really a genius recipe if, like me, you are also not too keen on soy.

As per the moringa, it's a superfood I've been adding more frequently to my diet, and its leaves are highly rich in protein, minerals, and vitamins A,B and C. I read that Moringa helps against anemia, joint pain, high blood pressure, and also increases sex drive, acting as an aphrodisiac.

Soy-free Chickpea Moringa Tofu:

I slightly changed the original recipe, and reduced the quantities, as I was cooking only for myself.

Ingredients:

• 100g chickpea flour (also known as garbanzo flour)
• 1 Liter filtered water
• 1 tsp coconut oil
• 1 tsp pink Himalayan salt
• 1 tsp ground turmeric
• 1 tbsp moringa powder

Directions:

In a large pot, combine the chickpea flour and water, and let it sit overnight, or about 12 hours.

After the resting period, carefully remove about 400ml of water from the mixture with a ladle, and discard.

In a medium pan, melt the oil, and carefully pour in the remaining liquid, without disturbing the bottom too much, leaving only the thick chickpea sludge. Add the spices, whisk well to combine, and cook over medium heat, stirring frequently until the mixture begins to simmer.

Add the chickpea sludge, which will act as a thickener agent, and whisk continuously for 10 minutes, until thick.

Line a baking pan with a clean cotton tea towel, and pour the thickened chickpea mixture into it. Fold the edges of the cloth over the top and let it sit at room temperature for about 8 hours.

To remove the tofu from the pan, place a cutting board on top and flip it over, pulling the cloth away. You can store it in the fridge for up to 3 days.

Raw Vegan Chocolate Cake Recipe

This is our raw chocolate cake recipe that blends the best of both worlds, taste satisfaction as well as nutritional quality. 

Made with freshly ground whole cacao beans for that extra special pure cacao flavor, this is a flourless cake recipe using walnuts, dates and coconut to create an cake-like consistency very similar to that of "ice cream cake." 

As an alternative to the average oven-baked desserts, many raw vegan versions, like cakes, pies and cheesecakes are commonly chilled slightly before serving to produce a firm, sliceable and/or buttery smooth texture.

For the coconut-cream frosting we use a blend of fresh coconut meat, coconut oil, cacao butter and natural sweeteners to replicate the traditional buttercream frosting, but without all the dairy products or high glycemic sugars.

As with many of our desserts we always try to incorporate different superfoods whenever possible and this cake is no exception. This recipe stars our absolute favorite medicinal mushroom variety and one of our mentioned top 10 superfoods, the reishi mushroom. 

Using straight powdered hot water reishi extract as well as a tea blend, decocting the whole mushroom powder, reishi works very well in cacao recipesand gives this one a slightly bitter dark chocolate and subtle caramel-like flavor that, we think you will agree, is absolutely delicious.

Because one small piece of this cake is very filling and incredibly satisfying, we tend to make it in small portions but the ingredients can be easily doubled to create a medium-size cake if you happen to have many mouths to feed. So, depending on your needs or whether you are making it for a group or just one or two people, you might want to make necessary adjustments.

This raw chocolate cake recipe can be conveniently stored in the fridge, or even freezer to extend its shelf life and to provide an instant piece of chocolate cake whenever you get the craving. Generally, in the fridge it will last many days, usually up to a week. In the freezer, it can be stored in an airtight container for long term storage and will usually slice easily with a sharp knife due to the high fat content.

We like to save this deluxe dessert recipe for special occasions, birthdays or family gatherings. Most people won't even know that is it completely raw and 100% vegan.

All Natural Whole Food Ingredients

This is a whole foods cake, using completely natural ingredients. The base of the recipe includes two of our favorites, walnuts and coconut, both of which provide a nice cake-like quality when blended with puréed dates and figs. Although this combination might sound a little strange at first, you'll be surprised at how delicious the end results. These fruits add sweetness as well as texture and blend well with the other natural sweeteners used, like raw honey, lucuma and a small amount of stevia.

Of course, no chocolate cake recipe is complete without the use of fresh vanilla bean. Single vanilla beans or pods can usually be purchased at any health food store and are commonly found in the bulk herb section. Simply put, there is nothing like the flavor of freshly scraped vanilla seed paste and when blended with raw cacao, it is a truly amazing taste sensation.

Using Raw Cacao

We like to go straight to the source for this chocolate cake recipe and that means using real raw cacao beans that have been fermented, but not high heat roasted. Raw cacao contains more nutritive qualities and provides higher amounts of antioxidants as well as mood elevating neurotransmitters like anandamine, serotonin, and phenylethylamine (PEA). 

In addition, using freshly ground raw cacao beans, as opposed to nibs or powders, really adds a lot more flavor to this cake in our opinion. However, for the frosting cacao powder works best to provide a creamy smooth texture.

Superfood Nutrition

Reishi is a highly prized major tonic in Chinese herbalism, ranking close to ginseng for its broad spectrum of health benefits. Referred to as "the mushroom of immortality", it has been valued as a Shen tonic adaptogen for well over 2,000 years. 

The energetic attributes of reishi, in Traditional Chinese Medicine, are believed to nourish and "open the heart" and it has been used throughout history by Taoist monks and spiritual seekers to build will power, inner awareness and encourage a meditative state of being.

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We like to incorporate concentrated tonic teas whenever possible and desserts are one of the easiest ways we have found to do this. Along with dried reishi power, we also decoct rhodiola root and pau d'arco bark, both of which make very pleasant tasting teas. Rhodiola is a natural herbal stimulant and overall energizing tonic, while pau d'arco adds cleansing elements.

Two other famous superfoods added to our chocolate cake recipe include mucuna and maca root. Mucuna is a popular Ayurvedic herb used for calming nerve related disorders and helps to balance the theobromine content found in cacao beans. Maca root is a Peruvian superfood known for its energy-instilling properties beneficial for increased strength and endurance for physical activity.

Raw Chocolate Cake Recipe

This is a stacked double-layered cake with a frosting center about 6-7 inches (15-17cm) in diameter and is approximately 2 ½-3 inches (6-7cm) thick. As we mentioned, these measurements are for a small size chocolate cake recipe, for a medium size cake you will need to double the ingredient amounts.

Ingredients:

The Cake

• 3/4C cacao beans or nibs
• 3T cacao butter (melted)
• 2C walnuts
• 1C dried shredded coconut
• 3/4C dates (pitted)
• ½C dried figs 
• 2T maca powder
• 1T mucuna extract
• ½ vanilla bean (scrapped) or equivalent
• reishi tonic tea (see below)
• 3t reishi power extract or 12 opened reishi capsules 
• 1t stevia (green powder) or ½ white stevia powder

The Frosting

• 1C or so fresh coconut meat (usually two Thai coconuts)
• 1C soaked cashews
• 3T cacao powder
• 1T carob powder
• 2T coconut oil (soft or melted)
• 3T cacao butter (melted)
• 4T raw honey
• 2T lucuma
• ½t stevia white powder (or 1t green powder)
• coconut water (from the Thai coconut)
• ½ vanilla bean (scrapped) or equivalent

To Make Reishi Tonic Tea Concentrate:

Decoct or simmer in a 1/2 quart of water.

• 3T reishi mushroom pieces (or 1½T ground powder)
• 1T rhodiola root
• 1T pau d'arco bark

You will no doubt have some left over tea, but you can enjoy it straight with a piece of cake or use it for other dessert recipes.

Directions:

For the Cake:

1. Soak the figs and dates in one cup reishi tonic tea overnight or at least several hours to soften.
2. Powder whole cacao beans with or without skins in a high speed blender, like a Vitamix, Blendtec or NutriBullet.
3. Place in a mixing bowl.
4. Grind the dry coconut in a blender to create a fine flour. Add to the mixing bowl.
5. Grind the dry walnuts in blender until a flour or nut butter type consistency. Add to the mixing bowl.
6. Blend the soaked figs and dates (with liquid) into a paste. Add to the mixing bowl.
7. Melt cacao butter in a small dish inside a hot water bath or double broiler.
8. In a food processor, add the mixing bowl ingredients along with the rest of the cake ingredients.
9. Process until a dough-like texture is created.
10. Split the cake dough in half and mold in two separate layers, using either a spring-form pan or other cake mold form that measures  6" in diameter (or 12" in diameter if you double the recipe).
11. Place your cake in the freezer to set for at least 1 hour.

For the Frosting:

1. Soak the cashews for 20 minutes in enough coconut water to barely cover them.
2. Place all ingredients into the blender.
3. Blend until smooth and creamy in a high speed blender.
4. Add more coconut water if necessary, but not too much because you want it as thick as possible.
5. Refrigerate to thicken for 1 hour.
6. Place frosting on middle section of cake, then the top section and sides of cake.
7. Decorate the sides with cacao nibs and the top with raw chocolate pieces.

Store it in the fridge and eat immediately after serving or store the cake in the freezer and take out 20 minutes before serving to soften slightly.

To make the raw chocolate pieces, mix 2T melted cacao butter with 3T cacao powder and 1t white stevia powder. Place in a squeeze bottle or piping bag and squeeze out into squiggly shapes on a teflex dehydrator sheet and allow to chill before breaking apart for the cake topping.

This is a great chocolate cake recipe to take to a potluck, community gathering or festive event. Remember... it is a small cake, compared to standard cake sizes, but that's because you don't need much to feel completely satisfied. 

You can also substitute carob powder for cacao in this recipe for those that are sensitive to the sometimes stimulating effects of chocolate.

http://www.superfoods-for-superhealth.com