Dark, Green, Leafy Veggies! (And a great Cooking Demo Video!)

Ever noticed now horribly anaemic and weak gorillas and elephants look? No, me neither. I guess it must be all the meat they consume. No again. In fact, gorillas and elephants eat almost exclusively of plants and in particular green, leafy plants.

For vegetarians and vegans (people who choose not to eat meat, fish and in some cases also eggs and dairy products) it is vital to replace the iron and protein from the animal products with plant-based food sources. Dark green, leafy vegetables are one easy, affordable and tasty way to do this. Spinach, kale, romaine lettuce, mustard greens, collard greens, chicory, swiss chard, broccoli, bok choy and choy sum are all excellent sources of iron and protein and also contain fiber and folate.
When 100 calories of boiled broccoli (357g / 12.6oz) is compared to 100 calories of broiled porterhouse steak (30g / 1oz) something stands out. The broccoli contains 11.1g protein compared to 6.5g in the steak and the broccoli delivers 2.2mg iron compared to 0.8mg in the steak. It’s clear that the plant-based food certainly delivers the iron and protein we need.

As Author Ellen White writes, “Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigour of intellect that are not afforded by a more complex and stimulating diet. “{MH 296.1}

Why not try to use green, leafy vegetables every day in your cooking? Take a look at my first cooking show episode ‘Coconut Curry Tofu’ to see just how easy and yummy cooking with greens can be!

Click here to watch Dr Michael Greger’s video ‘The Healthiest Vegetables’ for extra motivation https://nutritionfacts.org/video/the-healthiest- vegetables/

May you come to love dark, green leafy vegetables as much as my family and I do.

Guest Post: A Sneak Peek inside the new ‘No, We Don’t Only Eat Carrots!” Cookbook

Many thanks to homeschooling mom Leah Jones, for sharing with AHE!

About 10 years ago a thoughtful friend of ours, Ken, shared an amazing book with us: Jane A. Plant’s ‘Your Life In Your Hands’, a powerful and inspiring testimony about a woman’s victory over breast cancer. By eliminating dairy (even the hidden dairy ingredients in things like potato chips and wine) Jane overcome her cancer, and this turned our world upside down.

The following few months led us to read two other life-changing health books, Dr T.Colin Campbell’s ‘The China Study’ and Dr Joel Fuhrman’s ‘Eat To Live’. Motivated by Campbell’s extensive research and studies, and Fuhrman’s shocking health statistics and motivating recovery stories, we committed ourselves to eating a plant-based diet with eggs. Later we committed to a 100% plant-based diet (vegan) and we remain informed and motivated by Dr Greger’s health videos at http://www.nutritionfacts.org.

When we later learnt about the health message promoted by Ellen White we were amazed at the scientific accuracy of her statements even though they were written 150 years earlier.

I’d like to share a recipe with you from my new cookbook ‘No, We Don’t Only Eat Carrots! Plant-Based Food For Humans’ with the hope that it encourages you to begin (or continue) your health journey. For more recipes and information please visit my site www.notonlycarrots.com.


Tacos, Guacamole and Salsa

446 kilojoules (106 calories) per taco
Makes 24 tacos


2 large ripe avocados
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon savoury yeast flakes (nutritional yeast)

1 tin diced tomatoes (400g) (14 oz)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 teaspoon lemon juice

2 small onions, diced
2 cloves garlic, chopped
1/2 green capsicum (bell pepper), bite-sized chunks
2 tablespoons olive oil
1 ¼ teaspoons ground coriander (ground cilantro)
1 ¼ teaspoons ground paprika
1 ¼ teaspoons ground oregano
1 ¼ teaspoons ground cumin
1/4 teaspoon chilli powder (optional)
1/2 tablespoon savoury yeast flakes (nutritional yeast)
1 1/4 teaspoons salt
1 tin brown lentils, drained (1 cup cooked)
1 tin champignons (mushrooms), drained and sliced (220g) (7 ½ oz)
1 tin red kidney beans, drained (1 cup cooked)
1 tablespoon cornflour (corn starch) + 1 tablespoon cool water, made into a paste
3/4 cup water (200ml) (200g)

Salad & Tacos

¼ head of lettuce, shredded
4 tomatoes, diced
1 large carrot, grated
1/2 large continental cucumber, diced
24 taco shells


Cook all ingredients in a small saucepan over a medium-high heat until thick.
Remove from the heat and transfer to a heat-proof bowl.

Put MC on an angle (this will reduce splatter) and add all ingredients to the TM bowl and stir for 3 seconds on Speed 3.
Cook for 10 minutes at 100°C (212°F) on Speed 1 and transfer to heat-proof bowl.


Mash the avocados until creamy with a fork and stir in remaining ingredients.

Purée all ingredients for 10 seconds on Speed 4-5 until smooth. Scrape down the sides and repeat as necessary. The guacamole should be creamy.



In a medium-sized frypan,  sauté onions, garlic and capsicum in oil over a medium-high heat until soft.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes. Keep stirring until you can smell the spices strongly.
Add the remaining ingredients and stir continuously until the mixture thickens. Reduce to a medium-low heat and simmer for 5 minutes stirring occasionally.
Remove from the heat, cover and set aside.

Chop onion, garlic and capsicum for 2 seconds on Speed 7.
Add in the oil and sauté at 100°C (212°F) on Speed 1 for 5 minutes.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes and cook for 2 minutes at Varoma temperature on Speed 1.
Add in remaining ingredients and stir for 5 seconds on reverse Speed 3.
Put MC on an angle (reduces splatter) and cook for 15 minutes at 100°C (212°F) on reverse Speed soft. Transfer to the Thermoserver.


Preheat the oven to 200°C (400°F).
Separate the taco shells and heat upside down on a large baking tray for 5 minutes.
Meanwhile, prepare each of the salad ingredients. Keep each salad in its own bowl.
Each person makes his/her own tacos, so place the bowls of mince, salsa, guacamole, salads and heated taco shells in the middle of the table. Layer each taco in this way: a large spoonful of mince, a small spoonful each of guacamole and salsa and a small amount of each of the salads. Guaranteed to be a messy, but oh so yummy, event!


In place of the brown lentils, dice a tin of Nutmeat into bite-sized chunks or use Casserole Mince (both Vegie Delights Brand).
Sprinkle some grated vegan Bio Cheese (My Life brand) on top of each Taco.
Add more of each spice if needed.

Serving Suggestions
In place of taco shells, use corn chips or wraps.
Serve with Raw Cashew Mayonnaise (p.23) as an alternative to guacamole.

The REAL Reason Why Children Fidget

Saw this blog post (linked below) and couldn’t help but think of this quote:

New Born Lamb“During the first six or seven years of a child’s life, special attention should be given to its physical training, rather than the intellect. After this period, if the physical constitution is good, the education of both should receive attention. Infancy extends to the age of six or seven years. Up to this period children should be left, like little lambs, to roam around the house and in the yards, in the buoyancy of their spirits, skipping and jumping, free from care and trouble” – Ellen White

WHY CHILDREN FIDGET: And what we can do about it

What Did You Eat For Breakfast?

Do you prepare and serve breakfast for your children but fail to eat yourself?  Many moms have this bad habit.

Yogurt and berriesJust like your children, you need strength for the day.    This is a gentle reminder,  dear mother-  eat your breakfast.

Natural H1N1 Remedies taught by Agatha Thrash, MD

Flu season is in full swing in most of the country.  Here’s a series of ten videos to your health or medical missionary lessons.  Agatha Thrash from Uchee Pines teaches natural remedies for H1N1, including a hydrotherapy demonstration.  The first two videos are shown below.

Natural H1N1 Remedies taught by Agatha Thrash, MD

Flu season is in full swing in most of the country.  Here’s a series of ten videos to your health or medical missionary lessons.  Agatha Thrash from Uchee Pines teaches natural remedies for H1N1, including a hydrotherapy demonstration.  The first two videos are shown below.

Is Water In Your Homeschool Routine?

water-glass-7I have been thinking about how I, myself, struggle with drinking enough water during the day.  I wasn’t raised to consider that drinking water is a priority that we need to keep tabs on in our life.  I was like the sheep led to water once a day and I began to think that drinking water was just something you did when you had a break and you had nothing else to do.  I realized now that as I am trying to really work at this habit and how hard it is for me, that I’d really like my kids to have it easier.  I want them to drink water automatically more out of habit, other than because they have a headache or some other water related problem.

During this last year, I’ve done a lot of thinking about my health.  I wasn’t horribly unhealthy, but I started having a few health issues.  I’d go to the doctor and everything related to my issues came up normal.  Strange.  My husband did some reading and laughed and said, “It is your bad habit, you need to be drinking more water.”  I realized, too, that I have 3 of my 5 children that do not like to drink water, either.

Now, it isn’t like I have not tried to drink water, I just don’t think about drinking water.  I prayed and realized I needed to be more diligent about it.  I need to make deliberate choices, otherwise I am simply too busy for it to happen.

I wanted to share a couple reasons why drinking water is important for us as homeschoolers.  Our body is made up of over 70% water.  Our brain alone consists of about 85% water.  Water can prevent issues such as ADD and depression.  Water helps you think faster and helps you to be more focused.  You will also experience greater clarity and creativity in your thinking.  If you want to learn more, you can go to this website, Water Benefits Health,and read more, or simply search about water and the body’s needs.

If keeping hydrated is more than just flushing toxins out of our body, but part of helping us to learn better, we really need to keep on this and be deliberate in our choices of drinking water!  Now, I knew all this.  I’ve learned it in my nurse’s training, I’ve taught it to many during health seminars at church, it’s part of the NEWSTART principle we often hear about.  But that didn’t help me “do it”. I needed to sit down and actually figure out how to conquer my bad habit of not drinking enough water.  I also needed to figure out how to teach my kids to do the same, so that they would find learning more fun and less frustrating.

There are various rules for how much water you should be drinking.  Some say 8 – six ounce glasses a day, some say 8 eight ounce glasses a day.  Others say ½ ounce per pound of body weight per day, and still others say if you are active it should be 2/3 ounce per pound of body weight.  Whatever rule of thumb you use, if you are getting less than 4-6 glasses of water a day, I think it is important for us to up our intake.  This would actually make a good math and health lesson one day to actually figure out how much water you and your kids each need to drink and then figure out a plan to get it done.

I’m in the process of tweaking our plan right now, and thought that maybe you all might want to join our family as we seek to increase our water intake so that our brains will function to the best of their ability by giving them the water they need to work properly.

Feel free to share in the comment sections, ideas that work for your family to get all that water in each day.  I’m sure it will help others that are struggling to find a way to make it work for them!