This first “freebie” from Tom Paladino is something I just found out about the other day signed up for. I don’t know if it’s a coincidence or not, but I have felt more upbeat, energetic and even had less pain, so I definitely recommend giving this a try. The price is right (FREE!), so you’ve got nothing to lose. And I used some of Tom’s other scalar treatment series in the past and always noticed benefits.
The Scalar light Natural Foods is a new remote scalar light session offered in the year 2018. Currently, a total of 270 nutrient-dense foods in the NFT.
Scalar light originates from the Sun of our solar system as well as the stars of the universe: scalar light is sunlight and starlight. Scalar light is a fundamental force responsible for assembling and maintaining all physical forms including plant chemicals. Scalar light can be utilized to assemble natural plant chemicals or phyto-chemicals inside the human body thereby serving as an excellent source of nutrition.
Scalar light utilizes the existing elements inside the human body and then rearranges these elements into the molecular structure of natural plant chemicals. In practice, the Scalar Light Natural Foods Session will assemble plant chemicals inside each cell of the human body thereby serving as the perfect delivery system for nutrients.
You can learn more and register for the free 30-day trial period here (look over to the right top of the page for the words “Register Here” and the red button that says “Free Trial.” You will need to upload a personal photo as part of working with the scalar technology.
Check out this link to a post by Green Smoothie Girl Robyn Openshaw that talks about ways to swap out ingredients in desserts for healthier versions. It also includes a place where you click an image like the one above and can sign-up to receive a wallet-size recap of the swaps she mentions, so you can refer to it when you’re grocery shopping. PLUS, when you request the wallet card you also get a free healthy treats recipe e-book that has some great looking/sounding stuff in it. As someone who has always had a sweet tooth, I’m always on the look-out for dessert recipes that are healthy AND delicious.
And speaking of healthy and delicious, here’s a recipe from blissfulbasil.com I plan to try in the next couple of days. It has gotten great reviews from people who’ve made it, so I can’t wait to see how mine turns out….
Sweet Potato Pizza Crust | Vegan & Gluten-Free
- 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon fine-grain sea salt
- Pinch of chili flakes
Be sure to measure out 5 1/2 cups of sweet potato cubes (i.e., don’t estimate based on the number of potatoes). Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
Preheat oven to 400 F.
Add the steamed sweet potatoes to a large mixing bowl and mash them.
Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.
Line a round perforated pizza pan (i.e., vented) with parchment paper.
Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
Remove from the oven and let cool slightly.
Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.
Slice and serve immediately.
Refrigerate leftovers* for up to 4 days.
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Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained health care practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.