Topics relating our products

Spaghetti Bolognese - Dr. Sebi Approved

Here's a simple recipe for Dr. Sebi-approved Spaghetti Bolognese using alkaline, plant-based ingredients:

Ingredients:

• Spaghetti: Use spelt, chickpea, or kamut pasta.
• Sauce:
  • 1 cup diced roma tomatoes
  • 1/2 cup red onions, finely chopped
  • 1/2 cup mushrooms, diced (portobello or oyster)
  • 1/2 cup zucchini, diced
  • 1/4 cup bell peppers, diced (I never use green bellpeppers)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • Pinch of cayenne pepper (optional)

Instructions:

1. Cook the Pasta: Prepare the spelt, kamut, or chickpea pasta according to package instructions. Set aside.
2. Prepare the Sauce:
   • Heat olive oil in a pan over medium heat. Add onions and sauté until fragrant.
   • Add mushrooms, zucchini, and bell peppers (I never use green bell peppers). Cook for about 5 minutes until they begin to soften.
   • Add roma/cherry tomatoes and spices (sea salt, oregano, basil, thyme, and optional cayenne pepper). Simmer for 10-15 minutes, stirring occasionally.
3. Serve: Mix the sauce with the cooked pasta and enjoy a nutrient-dense, flavorful meal!

This dish provides essential "vitamins", minerals, and proteins, supporting both physical and mental health! Keep fueling your mind and your body...healthily! Enjoy!

What we eat in a day!

Greetings!

REPOST from @theelectrictribe  Click here for full video!

10am Coconut Water
10:30am Chia Berry Pudding (Chia seeds, @theelectrictribe organic Irish sea moss, coconut yogurt, seasonal berries, coconut milk, maple syrup)
2pm Caesar Salad (Kale, chickpeas, cucumber, cherry tomatoes, bell pepper, avocado, hemp seeds, tahini, olive oil, maple syrup, sea salt, onion powder, fried oyster mushrooms)
7pm Spaghetti Bolognese (Walnuts, lentils, mushrooms, red onion, carrots, onion powder, sea salt, cayenne pepper, basil, oregano, thyme, agave, tomato sauce, spelt pasta)

My twin sis gave birth 7 months ago. Now more than ever she notices the effects her food choices have on her physical, mental & spiritual well-being. My sister is breastfeeding, so her body needs to function at optimal capacity, as she is not just feeding herself but also my niece. This is a general overview of what she typically eats in a day. No two days are ever the same as a mum! I trust this serves you well.

Life brings life!

#whatieatinaday #wholefoods #veganrecipes #plantbased #postpartum #postpartumhealth

The original post is created by @theelectrictribe as to what this beautiful family eats in a day.  Yes, you will see some ingredients that are not alkaline-electric. Dr. Sebi himself never advocated, preached, or practiced himself eating 100% alkaline-electric UNLESS one is needing to heal from a dis-ease...so pleeeaaseee do not write me about certain ingredients. Use your own discretion.  If you do not want to eat certain foods, that is your choice. :)  My goal is to help peeps Eat Mor Electric as there are sooooo many peeps that do not eat much fruit/veggies at all.  

Gratitude

Chocolate Cacao, Salted Caramel, and Peanut NO Butter Bars

Listen up, because I’m about to drop some knowledge on you. Most grocery store chocolate bars are packed with artificial additives. We’re talking highly inflammatory soybean derivatives like soy lecithin, refined sugars, and dairy. That’s not what you want in your body.

But here’s the good news—you can make your own chocolate bars at home using cacao instead of cocoa, plus a few simple ingredients I’m about to share with you.

Here’s the deal with cacao: it’s the raw version of cocoa. That means it’s the least processed and way more nutritious. We’re talking essential vitamins and minerals packed into every bite. Yes, it’s a bit more bitter, but when you add a sweetener, it’s pure magic.

So why settle for less when you can create something amazing right in your own kitchen? On top of all that, it's Soy-Free and Dairy-Free! Let’s do this!

CACAO BAR 🍫

Ingredients:

• ½ cup cacao powder (not cocoa powder)
• 3-4 tablespoons coconut oil (unrefined)
• 6 tablespoons of agave nectar or date syrup (sweetener)
• pure vanilla extract* (optional)
• Popped quinoa* (optional) gives it a nutty taste with a crunch! Just place uncooked quinoa in a skillet on med-high, no oil, and roast for a minute or 2. It will begin popping. Remove from skillet.

Get creative and use any toppings you'd like! I chopped up some walnuts and brazil nuts in my video! Go for what you feel. Just keep it electric!

• Inspirational Recipe from @plantbaed.  You should follow her!

Additional Options for Popped Quinoa:
Puffed Quinoa
Crushed Walnuts or Brazil Nuts

For additional options/flavors. Feel free to have fun and mix with below or make different and separate flavors.

HOW TO MAKE SALTED CARAMEL:

Place the following in a blender:

• 6-8 soaked dates (for at least an hour)
• 1/2C of agave or coconut nectar
• 3TBSP of Walnut Butter
• 1/4C of melted Coconut Oil (Cold-pressed/Unrefined as all of your oils should be)
• 1TSP vanilla powder/extract (optional)
• Blend until almost perfectly smooth. Taste. Add more of something if you need. Then add 2 dashes of Sea Salt.

If you want just Salted Caramel flavor, skip to “HOW TO”!

HOW TO MAKE PEA-NOT BUTTER:

In a glass or ceramic bowl, place in the following:

• 1c Tahini
• 3 TBSP Coconut Oil
• 1 TSP Pure Vanilla Extract (optional)
• Whisk all together, then add
• 1 pinch of sea salt, then whisk summo!
• 1 TBSP Date Syrup, whisk again!

If you want just a peanut butter bar, place in a mould or ice cube tray and freeze for at least one hour. 

HOW TO:

1. First off, whip all your peanut butter/salted caramel fudge ingredients together in a food processor (hold off on the quinoa puffs for now) until it’s all smooth and dreamy.
2. Next, move your mix into a bowl, add those quinoa puffs, and stir them in until they’re all coated in that luscious caramel sauce.
3. Pour or spoon your mixture into your favorite moulds.
4. Freeze for about 15 minutes until it’s set and firm. Enjoy your creation! Yes, it’s that easy!

SIDE NOTES:

• I know you’re going to ask, so here it is: you can get both mini and regular-sized chocolate bar moulds from Hobby Lobby.
• Keep these treats stored in an airtight container and enjoy them straight from the freezer.
• No chocolate bar moulds? No problem! Pour your mix into cupcake cases, ice cube trays, or any other moulds you like, keeping the layer thinner to make bite-sized fudge coins or medallions.
• I’ve gone light on the puffs/nuts for a fudgier finish with a slight crunch, but feel free to adjust to your taste!
• If you want the puffs/nuts hidden inside your bars and not showing on the surface, pour a bit of caramel into your moulds first to create a base layer. Then add your puffs to the remaining mix and top it off. This way, the puffs are a surprise inside, just like in this reel—same great taste, just a different look!

Alright, get in that kitchen and make some magic! You got this!

For any ingredients that you're not familiar with, just Google it. It's one of my best friends!  :)

Raw Vegan Falafels

Inspirational Recipe from @theelectriceats
The goal for Electric Elements is to remain at least 80% alkaline-electric ingredients, but always 100% plant-based!

INGREDIENTS:⁣
1/2 cup Pumpkin Seeds, soaked⁣
1/4 cup Sprouted BROWN or GREEN Chickpeas⁣ (soak and re-rinse for 2-3 days)
1/2 cup Butternut Squash, peeled⁣
2 Large Dates⁣
Juice of 2-3 Key Limes ⁣
1/2 bunch Cilantro⁣
1/3 cup Dill⁣
Half Shallot
1/4 of a Sweet Onion ⁣
2 TBSP Tahini⁣
2 TBSP Psyllium Husk (or Ground Flax)⁣
1 tsp Cumin⁣
1 tsp Smoked Paprika⁣
1 tsp Celtic Sea Salt⁣
1 tsp Red Pepper Flakes ⁣
⁣
⁣
SUMAC ONIONS: ⁣
1 Red Onion, chopped⁣
Juice of 3 Key Limes⁣
1 TBSP Raw Agave (or sweetener of choice) ⁣
1 TBSP Sumac⁣
1/2 tsp Sea Salt⁣
⁣
TZATZIKI: ⁣
Plant-Based Yogurt⁣
2 Persian Cucumbers⁣
1 cup Dill, chopped⁣
Half of 1 Shallot
Juice of 2-3 Key Limes⁣
Sea Salt, to taste⁣
Onion Powder, to taste⁣
⁣
TOOLS YOU NEED:⁣
* Dehydrator⁣
* Liner For Dehydrator Tray⁣
* High Food Processor⁣
⁣
HOW TO:⁣
1. With the exception of the psyllium husk, blend falafel ingredients until smooth. Next add in psyllium husk and process well.

2. Using a cookie scooper, spoon out some mixture and form it into 18-19 small-sized balls. ⁣

3. Place falafels on to mesh dehydrator tray and dehydrate at 115F for 5 hours.⁣

4. Prep Sumac Onions and Tzatziki, store in fridge for later use. ⁣

5. Once falafels are done, plater and serve with sumac onions and tzatziki. ⁣
⁣
PS (from @theelectrictribe) - In no way am I saying these are “authentic” falafels, they’re just my best attempt at a raw version without a few traditional ingredients like chickpeas— which I’ve tried raw but haven’t quite nailed it in this recipe yet. 💚

⁣
#rawveganfood #rawveganrecipes #plantbasedfood #plantbasedrecipes #veganrecipes