From Fat & Sick to Feeling Great at 78 with Linda Middlesworth + Vegan Jam Thumbprint Cookie Recipe
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Linda has been vegan for 34 years, beating her cancer, heart disease and obesity. She is the Organizer for the Sacramento Vegan Society now with 5,055 members and is active putting on vegan events, Go Healthy LIVE, Get Healthy Sacramento, Go Compassionate LIVE and Go Sustainable LIVE and events featuring doctors and and leaders in health, animal advocacy and climate change. She had a graphic design business, Graphic Side, for 25 years in Davis, CA. She is 78 years old. She is a VeganMentor health coach under veganmentor.com as well as a Food for Life Nutrition and Cooking Instructor, Physician’s Committee for Responsible Medicine, Dr. Neal Barnard. She is also the co-owner (with her son Darren Middlesworth) of v-dog.com, a vegan dog food business that she and her late husband, David, launched 16 years ago so dogs could benefit from a healthy, cruelty-free and environmentally friendly dog food. Linda is also a Personal Trainer, and an Aerobics Instructor for California Family Fitness. She remains an active animal rights activist for PETA, DXE, Sacramento Animal Rights, and Animal Save Movement.
Sacramento State University: B.A. German Language and Literature
Graduate Certification: Graphic Design, UC. Davis
Certified: Plant Nutrition, Cornell University, T. Colin Campbell, Ph.D.
Business: VeganMentor: veganmentor.com. Includes the 30- Day Vegan Health Watch Program.
Affiliate Member: American College of Lifestyle Medicine
Certified: Cancer Project: Food for Life Nutrition and Cooking Instructor, PCRM, Neal Barnard, M.D.
Certified: “The Starch Solution”, John McDougall, M.D.
Organizer: Sacramento Vegan Society/Sacramento Animal Rights/Sacramento Animal Save
Certified: Personal Trainer/Aerobic Instructor, AFAA. Teacher for California Family Fitness.
Owner: v-dog.com
Contact: Linda Middlesworth: veganmentor@gmail.com, or on website: veganmentor.com
Awards:
Animal Rights Work, In Defense of Animals
Plant Based Hero Award, Chef AJ and Charles Shrewsbury, Get Healthy LA
Hero to Animals Award for v-dog, PETA
Winner: Peta’s Sexiest Person Over 50
Outstanding Vegan Mentor, Social Compassion in Legislation
Awarded Video for Animal Compassion, Supreme Master
Linda’s Banana Oatmeal Cookies/Jam Thumbprint
with 3 Ingredients
4 ripe bananas
5 cups rolled oats (oatmeal)
Optional:
Add/use a thumbprint of fruit sweetened Jam (like Dalfour) or (BioNature) on top of each cookie.
Or use 1 cup vegan chocolate chips (like Zero Choc brand/order on Amazon)
Instructions
Preheat the oven to (375°F)
Get a bowl and mash the bananas until they’re mushy
Add the 5 cups oats and any of the optional ingredients
Stir until everything is nicely mixed
Put parchment paper on the tray so the cookies don’t stick. I use Silpat nonstick mats. To make the cookie shape just grab a handful. I make my cookies large (about 3.5 inches in diameter)
Add the jam thumbprint on top of each cookie (about 1 inch in diameter)
Bake in oven for about 40-42 minutes.
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VIDEO CHAPTERS:
00:00 Guest introduction and Linda's story
0:03:23 Slide show presentation - From Fat & Sick to Feeling Great at 78
0:21:28 Chef AJ and viewer Q & A plus details on Linda's upcoming conference
0:36:25 Cooking demo - Banana Oatmeal Cookies/Jam Thumbprint plus what Linda eats in a day
1:12:00 Final thoughts and show wrap
Is this Causing Your ECZEMA? (Easy Way to Tell) 2024
Eczema can really destroy the joy of life and can be very difficult to treat. Very often, prescription drugs, over-the-counter-concoctions, and dietary changes offer little improvement in your eczema.
If you've tried many things to improve your eczema with little success, please consider the information in this video. It could improve your eczema dramatically.
LIES MY DOCTOR TOLD ME:
Daily MINERALS: (Discount)
---Salicylate sensitivity facts---
- Salicylates trigger hives in 62% to 75% of people who are prone to skin rashes
- Salicylates worsen/trigger eczema in 52% of people with eczema
- Salicylates worsen/trigger irritable bowel in 69% of people with IBS
- Salicylates trigger migraines in 62% of people prone to migraines
- Salicylates trigger behavior abnormalities (such as ADHD, aggression, and anxiety) in 74% of people with behavior issues
- Salicylates trigger lethargy and a range of systemic symptoms in 74% of people with systemic symptoms
COMMON SENSE LABS Book: commonsenselabsbook.com
Eat REAL SALT:
---Salicylate Rich Foods/Drinks---
Apricot - Blackberry - Blackcurrant - Blueberry - Boysenberry - Cherry - Cranberry - Currant - Date - Grape - Guava - Loganberry - Orange - Pinapple - Plum - Prune - Raisin - Raspberry - Redcurrant - Rockmelon - Strawberry - Tangelo - Tangerine - Youngberry - Champignon - Chicory - Endive - Gherkins - Hot Pepper - Olive - Radish - Tomato - All Jam - All Jelly - All marmalade - Almond - Chewing Gum - Fruit Flavor - Honey - Licorice - Mint - Muesli - Peppermint - Water Chestnut - Aniseed - Cayenne - Commercial Gravy - Commercial Sauce - Curry - Dill - Thyme - White Vinegar - Worcester Sauce
Eat REAL Meat:
KETO 101:
CARNIVORE 101:
---Salicylate Sensitivity Issues---
sudden Eczema/dermatitis/hives/rashes - worsening of existing Eczema - facial flushing/red skin - rosacea - psoriasis - runny nose (nasal drip) - nasal obstruction - sneezing - asthma - flu-like symptoms - perfume intolerance - brain fog - headaches - migraine - fatigue - anxiety - depression - panic attacks - Irritable Bowel Syndrome - diarrhea - stomach ache - colic/reflux - flatulence - leaky gut - ADHD/ADD - aggressive behavior - poor attention span
Resources
----- Join me and let's optimize your health! -----
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Make Russian Tea Biscuits | Cleveland's Famous Raspberry Walnut Shortcakes
Another recipe from my archives of the most delicious things in the world....this fantastic pastry is like a shortbread, biscuit, a scone, a rugelach, a cookie. Oh but so much better better than Scones, buttery dough that's never dry. Makes little Rugelach like a teaser, these are 4 times their size. Like a Linzer cookie but more raspberry.
In all my travels this is one of a few pastries I've only found in Cleveland Ohio USA bakeries. In that city of Balkanized immigrant communities of the early 1900s, raspberries grow wild and are as popular as in parts of Russia, whose immigrants from that era originated this treat. Although they share the name, they are not anything like the small round powdered sugar coated Russian Tea Cakes or Mexican Wedding Cakes balls popular in many cultures. Russian Tea Biscuits are perfect with coffee or tea and sweet enough for dessert. Just as good dairy-free as with butter (well almost). They are much easier to make than the multi-step-multi-day filo type doughs found in Danish pastries and Strudel, but hit the same pleasure spots! Master this relatively simple process and your friends, relatives and children will talk about them for their entire lives. Here's the recipe:
Recipe Ingredients (Makes 6, multiple as necessary):
225g Flour (watch the video for flour types)
16g Baking Powder
2g Salt
105g Sugar
32g Shortening
Butter Flavor (if not using butter flavored shortening
(You can substitute clarified Margarine butter)
60g Egg (1 Xtra Large)
12g Strained Orange Juice (2 teaspoon)
1g Vanilla Extract (1 teaspoon)
1g Orane Peel Zest (1 teaspoon)
186g Raspberry Preserves
56g cake or bread crumbs
2g Ground Cinnamon
40g Toasted Walnuts
56g White Raisins
Bake 20-25 Minutes @ 350F / 175C
Biscuit
Russian Tea Biscuit
Scones
Raspberry Scones
SHortbread
Shortbread Cookies
Raspberry Shortbread
Davis Bakery
Cleveland Russian Tea Biscuits
Baking
Coffee Cake
Tea Biscuits
Tea cakes
Raspberry Pastry
Coffee pastry
Mexican Wedding Cakes
Russian Tea Cakes
Rugelah
Babka
Vienna Pastry
Austrian Pastry
Danish Pastry
Dessert Recipes
Delicatessin Food
Eurpoean Pastry
Sweet Biscuit
Sweet Roll
Cinnabon Recipe
The taste tells the tale
Sourdough Granola
I am on a journey to incorporate more whole grains, sourdough, and less processed foods into my everyday life
Sourdough Granola
Day 1:
3 cups of rolled oats (not the quick ones)
1 cup of active starter
1/2 cup of honey (I used raw honey)
1/2 cup of oil (I used avocado)
Mix, cover and let it sit out at room temperature overnight (up to 24 hours)
Day 2:
1 Tablespoon cinnamon, 2 teaspoons of salt, 2 teaspoons of vanilla,, 1/4 cup of honey and 1/4 cup of oil
Mix well- add up to 2 1/2 cups of add ins such as seeds, nuts and dried fruits. Mix in the seeds and nuts at this time. DO NOT mix in the dried fruit until the granola is done baking.
-Spread granola on lined baking sheets and bake for 90 min. at 225º F , flip the granola over and bake for an additional 45 min. From there check to see if it is done. bake 10 min. at a time longer being careful not to burn (yuck).
Once granola is cooled add dried fruit if you want and break the granola into small pieces.
Best Homemade Granola Recipe (Super Easy!)
Looking for a delicious and healthy breakfast option? Try this homemade granola recipe! It's easy to make and customizable. Perfect for topping yogurt or eating with milk.
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00:00 Intro
00:10 Use These Types of Oats
00:46 Base Recipe
02:00 How to Make Granola
03:22 Baking Instructions
04:53 Ways to Customize the Recipe
06:17 Storing Granola
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✅ INGREDIENTS:
• ½ cup maple syrup
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup avocado oil
• 5 cups old-fashioned rolled oats
• 1 ½ cups almonds, raw or roasted
• ½ cup roasted pepitas, (pumpkin seeds)
• 1 cup dried cranberries
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Blend together an energy granola bite with Chef Allison Davis
INGREDIENTS: • 1 cup Almonds • 1 cup Pecans • 1/4 cup Dried Apricots • 1/4 cup Dried Cranberries • 1/4 cup Coconut • 1/4 cup Raisins • 1/4 cup Dates • 1/3 cup Almond Butter • Pinch of Cinnamon • Touch of Honey • Seed Mixture
INSTRUCTIONS: In a food processor, blend the almonds and pecans. Then add in the dried apricots, dried cranberries, raisins, dates, coconut, and a small bag of a seed mixture (watch to see Chef Allison Davis’ preference). Pour in the almond butter, honey, and pinch of cinnamon and blend again. Roll them into balls, and enjoy!
For more information about Midday Kentucky’s Chef, Allison Davis go to wildthymecooking.com or give her a call at (859)523-2665.