Are you tired of being tired? Do you have high cholesterol levels and poor HDL/LDL ratios, or are you pre-diabetic or diabetic? Do you suffer from arthritis or other autoimmune diseases? If you answered yes to any of the above-listed disorders, changing your diet to a whole food plant-based (WFPB) oil-free, low-sodium diet will significantly change your health, body size, and energy level.
I know what you are thinking! “I’m not going to eat twigs and cardboard. I’d rather be sick and tired and nearly dead!” Come to the Whole Food Plant-Based Club to begin your healing journey or if you want tons of energy and to feel amazing!  What you do have to do is get educated on how living an oil-free Whole Food Plant-Based lifestyle will dramatically change your life for the better! Knowledge is POWER and brings motivation to this way of eating! What you will have to do is fall in love with your kitchen again or maybe for the first time. So many of my students, over the years, tell me how much they love cooking now. Oh, by the way, your grocery bill will go down when you are no longer buying so much processed food. See? It’s a “win-win” for your pocketbook and your health!
If you haven’t seen the movies Forks Over Knives, Fast Food Nation, or Supersize Me on either Netflix or Prime, I highly recommend them. They will supercharge your start.
Raspberry Delight Cups
Who says you must give up dessert to lose weight or be healthy?
Preheat oven to 350 degrees.
Ingredients:Â
1.5 ripe speckled bananas
1.5 cups organic rolled oats
2 heaping TBSP of PB2 powder
1 cup of fresh raspberries (using a fork to mash the raspberries)
2 TBSP chia seeds
1/3 cup Enjoy Life dairy-free chocolate chips
Directions: First, mash the raspberries in a small bowl and add the chia seeds and let sit while you make the cups.
Mash the bananas first then add the oats and PB2, mix well. Place a level TBSP into a silicone mini muffin pan. This recipe will make 24 mini raspberry cups.
Once you place the TBSP of oat mixture, use the back of the TBSP to make a small well.
Next, place the oat cups in the oven at 350 degrees for 12 minutes, then remove.
Now place a small amount of the raspberry mixture into the well.
Last step: Melt 1/3 cup of chocolate in a double boiler and place a small amount to cover the raspberries and then cool in the refrigerator for 1 hour.
This guilt-free dessert is healthy, with no refined sugar, no dairy and no oil but what a great taste! You could use other berries as well!
Deborah Waddell
Whole Food Plant-Based Club
