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News From Around the World From our favorite sources for good news! Thank you to: Good News Network Positive News The oil industry is terrified of college kids Students held crush apartheid. Now they're using the same tactics against fossil fuels https://www.positivenewsus.org/the-oil-industry-is-terrified-of-college-kids.html During the pandemic, this artist fills her neighborhood with fairy doors https://www.positivenewsus.org/during-the-pandemic-this-artist-fills-her-neighborhood-with-fairy-doors.html Roar Into the ‘Year of the Tiger’ With Fortunes and Traditions of the Chinese New Year https://www.goodnewsnetwork.org/year-of-the-tiger-chinese-new-year-traditions/ Canada just approved psychedelics for therapy. This is a positive step in transforming mental healthcare system by offering additional support to conventional treatments https://www.positivenewsus.org/canada-just-approved-psychedelics-for-therapy.html The African Wildlife Foundation is using photography to inspire the next generation of conservationists https://www.positivenewsus.org/the-african-wildlife-foundation-is-using-photography-to-inspire-the-next-generation-of-conservationists.html South Australia Smashes Renewable Record Using 100% Solar And Wind For Full Week https://www.goodnewsnetwork.org/south-australia-smashes-renewable-record-using-100-solar-and-wind-for-full-week/

Chocolate Chip Cookies WET: ½ C vegan butter ½ C butter flavored shortening 1 C brown sugar 1 C cane sugar or white sugar 1 C almond milk 2 Tbsp vanilla extract 1 Egg replacer (we ONLY use Just Egg) or flax egg (1 tbs ground flaxseed 2 tbs water, 10 min) Directions: Pre-heat oven to 350 F and set aside wet ingredients into a larger bowl with dry in a medium sized bowl. Combine dry ingredients, we recommend sifting or mixing with a wisk, set aside. Cream butter and shortening with sugars in stand mixer bowl. Pour milk and vanilla extract into a measuring glass. Add ½ of dry ingredients Add remaining dry ingredients and mix dough until no lumps remain By hand, use spatula to lightly HAND MIX in chocolate chips into dough. Freeze for 30 minutes. Bake 12-15 minutes in pre-heated oven. Depending on how you like your cookies. DRY: 4 C AP flour, unbleached 2 tsp baking powder 2 tsp baking soda 4 tsp cornstarch 1 tsp kosher salt or ½ tsp table salt 1 C dark chocolate chips ***Optional Grandma Lola tip- Want to make an ultra-sweet and flavorful version? Try replacing ¼-½ cup of flour with vanilla pudding mix. These are not recommended for those counting sugars or carbohydrates. Makes about 24-32 cookies, depending on size

Veggie Fried Rice Ingredients: A Wok or Griddle, either is fine 3 C cooked white rice, better if cooked day before ¼ C soy sauce or tamari 1 Tbsp Worcestershire sauce 1 Tbsp kosher salt 2 tsp black pepper 1 bag frozen peas and carrots ½ white onion, small diced ½ tray of mushroom, small diced Peanut oil and sesame oil Directions : 1) Heat Wok or Griddle on medium heat for about 3-4 minutes, while getting your rice started 2) Add oil shifting it around til evenly coated, and . 3) Add veggies and saute for about 10-12 minutes, depending on how soft you want them. 4) Add in cooked rice and incorporate vegetables until evenly blended. 5) Mix in a small bowl tamari, Worcestershire sauce and a few Tbsp of peanut/sesame oil mix. Coat rice evenly with sauce. Add seasonings

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Plant-Based Kitchari (Healing Stew) Ingredients: Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes ½ cup split yellow mung dal (rinsed well) ½ cup basmati rice (or quinoa for a twist, rinsed well) 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp turmeric powder 1 tsp grated fresh ginger (or ½ tsp ground ginger) 1 small carrot, diced 1 zucchini, diced (or seasonal veggie of choice) 4 cups water or vegetable broth ½ tsp Himalayan pink salt (or to taste) 2 Tbsp chopped cilantro (for garnish) Lime wedges (to serve) Use it for: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Directions: Rinse grains: Wash mung dal and rice together until water runs clear. Bloom spices: In a heavy pot, heat coconut oil over medium. Add cumin and coriander seeds, let sizzle until fragrant (about 30 seconds). Build flavor: Stir in turmeric and ginger. Add carrot and zucchini, sauté 2–3 minutes. Add grains & liquid: Stir in mung dal and rice. Add water/broth and salt. Bring to a boil, then reduce to low heat. Simmer: Cover and cook 30–35 minutes, stirring occasionally, until dal and rice are soft and porridge-like. Add more water if needed for desired texture. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

Crispy jerk-seasoned tofu paired with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. A vibrant, plant-based feast that brings the islands to your dinner table. Carribean Jerk Tofu with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. Ingredients: For the Jerk Tofu 1 block (14 oz) firm or extra-firm tofu, pressed and cubed 2 Tbsp olive oil (or avocado oil) 2 Tbsp jerk seasoning (store-bought or homemade) 1 Tbsp soy sauce or tamari 1 tsp maple syrup (optional, balances spice) For the Cuban Black Beans 1 can (15 oz) black beans, drained and rinsed 1 Tbsp olive oil ½ onion, finely chopped 2 cloves garlic, minced ½ tsp cumin ½ tsp oregano ¼ cup veggie broth (or water) Salt & pepper to taste Fresh cilantro, chopped (for garnish) For the Rice Pilaf 1 cup long-grain rice (jasmine or basmati works) 2 cups veggie broth ½ cup mixed vegetables (peas & carrots) 1 Tbsp olive oil ½ tsp salt For the Fried Plantains 2 ripe plantains (yellow with black spots) 2 Tbsp neutral oil (for frying) Pinch of sea salt For the Pineapple-Mango Salsa 1 cup pineapple, diced 1 cup mango, diced ½ jalapeño, minced (optional, for heat) 2 Tbsp red onion, finely chopped Juice of 1 lime 2 Tbsp fresh cilantro, chopped Salt to taste Directions: Prepare Tofu: Preheat oven to 400°F (200°C). Toss tofu cubes with oil, jerk seasoning, soy sauce, and maple syrup. Spread on a lined baking sheet and roast 25–30 minutes, flipping halfway, until crispy. Cook Beans: In a skillet, heat oil over medium. Add onion and cook until softened. Stir in garlic, cumin, and oregano, then add beans and broth. Simmer 8–10 minutes until slightly thickened. Season with salt, pepper, and cilantro. Make Rice Pilaf: In a saucepan, heat oil. Add rice and toast for 1–2 minutes. Add broth and salt, bring to a boil. Stir in peas & carrots, cover, reduce to low heat, and cook 15 minutes until fluffy. Fry Plantains: Heat oil in a skillet over medium-high. Slice plantains into ½-inch rounds and fry until golden brown on both sides (2–3 minutes each). Sprinkle with salt. Mix Salsa: Combine pineapple, mango, jalapeño, onion, lime juice, cilantro, and salt. Mix well. Assemble Plate: Serve jerk tofu with a scoop of rice pilaf, black beans, fried plantains, and fresh pineapple-mango salsa on the side.

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Sausage Gumbo Another one of our favorite go-to dinners that we often double-up on, to eat for lunches too! Serves 4-6 people Ingredients: 1 tsp kosher salt 1 tsp fresh cracked black pepper ½ tsp cayenne pepper ½ tsp white pepper ½ tsp paprika ½ tsp onion powder 1 tsp garlic powder 1 medium yellow onion, small dice 1 green bell pepper, small dice 3 sticks celery, small dice 7 C chick’n flavored bullion into broth 8 oz sausage, diced (vegan shrimp can also be added) 1 Tbsp minced garlic Salt and pepper to taste 1 Tbsp gumbo File powder 1 Heaping Tbsp tomato paste (Optional: add 1 C chopped Kale and/or 1 C frozen Okra) 1) Prep veggies and prepare broth, we recommend 'Better than' veggie or chicken flavor, but bullion works too. Pre-make hush puppies. 2) Mix all seasonings together and set aside in small bowl. 3) Start roux in bottom of soup pot. Once roux reaches white, add in celery, onion, and bell pepper. Add a few tsp’s of water if mix starts to dry out. Sweat veggies in roux while allowing it to blonde. 4) Once veggies begin to soften, add in minced garlic and sausage (and vegan shrimp) pieces. Cook until heated, about 2 minutes. 5) Add in tomato paste and broth. Stir well. 6) Add in all seasonings and stir well. Cook until broth begins to reduce. Add in kale and/or okra at this point, so you should choose. 7) Simmer on medium-low heat for 30 minutes before serving. Serve with rice or pre-made hush puppies We go back-and-forth and like to pour soup on top of rice or just add a scoop right into the middle! If using leftovers for lunch, storing them together will cause the sauce to soak into the rice, but it's AMAZING!

Pecan Pie Ingredients: CRUST: Greased 9-inch pie pan 1 ¼ C AP flour 1/3 C vegetable shortening ¼ tsp kosher salt ¼ C fine chopped pecans 5 Tbsp cold water FILLING: 3 Flax eggs or 3 Tbs of Egg Replacement 1 C dark corn syrup 2/3 C cane sugar 1/3 C melted butter, vegan 1 Tbsp AP flour 1 tsp vanilla extract Directions: Preheat oven to 350F. Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan. Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract. By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell. Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes. Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean. Serve and enjoy

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Spiced Vegetable Dal Serves 4 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 1 cup red lentils (masoor dal), rinsed 4 cups water or vegetable broth 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp mustard seeds 1 small onion, finely chopped 2 cloves garlic, minced 1-inch piece fresh ginger, grated 1 tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp chili powder (optional, to taste) 1 medium carrot, diced 1 zucchini or green beans, chopped (or other seasonal veggie) 1 medium tomato, diced ½ tsp salt (adjust to taste) 2 Tbsp fresh cilantro, chopped (for garnish) Lime wedges (to serve) Use it for: Dal is considered grounding and easy to digest, especially supportive during Vata season when warmth and stability are needed. Directions: In a pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer until lentils are soft and broken down (about 20 minutes). Skim foam as needed. In a skillet, heat coconut oil. Add cumin and mustard seeds, let them pop. Stir in onion, garlic, and ginger; sauté until fragrant. Add turmeric, coriander, cumin, and chili powder. Stir well, then add carrot, zucchini, and tomato. Cook 5–7 minutes until veggies soften. Transfer spiced veggie mix into the simmered dal. Stir together and cook another 5 minutes. Add salt to taste. Serve hot with rice or flatbread, garnished with cilantro and lime.

Learn how to make a homemade and protein-rich replacement you can use in anything that calls for ground meat. Meatless taco filling Ingredients: 1 package beefless crumbles (Beyond, Gardein, or similar) ½ package soy chorizo (about 6–8 oz) 4 oz TVP (textured vegetable protein) 1 small onion, diced 2 cloves garlic, minced 1 small bell pepper, diced (optional) 1 tbsp olive oil (or avocado oil) 3 Tbsp Worcestershire sauce ½ C taco seasoning (or less for desired flavor) Approximately 1 ¾ C water 3 Tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chili powder ½ tsp oregano ½ tsp salt (to taste) ¼ cup vegetable broth or water (to keep it juicy) Optional toppings for serving: avocado, shredded lettuce, diced tomato, vegan cheese, salsa, tortillas Directions: 1. Sauté aromatics Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 3–4 minutes until softened and fragrant. 2. Add soyrizo Crumble soyrizo into the pan, stirring and cooking for 2–3 minutes to release its oils and spices. 3. Add beefless crumbles Stir in beefless crumbles, bell pepper (if using), and seasonings (smoked paprika, cumin, chili powder, oregano, salt). Cook 5–6 minutes, breaking up the crumbles. 4. Keep it saucy Add ¼ cup broth or water to keep the mixture moist. Let simmer for 2–3 minutes until flavors meld. 5. Serve Spoon into warm tortillas and load up with your favorite toppings — or use in burritos, nachos, or taco salads.

Explore the inner journey of Spirit through Ayurveda, meditation, and timeless wisdom. Discover quiet beginnings, steady practices, and sacred insights designed to guide your growth and open new doors over time. Spirit Spirit means different things to different people. Take what you need and leave the rest behind. What is it and how it does it actually help people? Learn how powerful the mind can truly be and what people have been able to do through learning mindfulness and meditation. Click Here Meditation The Hero's Journey While everyone’s journey looks different, there are familiar stages — often described as the Hero’s Journey. A sacred and uniquely personalized experience. Here you’ll find information and practices designed to guide you through these stages, from quiet beginnings to transformative breakthroughs. Modules offer progressively comprehensive information, tools, reflections, and practices to help you navigate the challenges most often faced along the way. Click Here As you can imagine, that's going to take a bit to explain...but keep checking back! Button Universal Health & Wellness Energy work Coming Soon! Coming Soon Metaphysics

Homemade Szechuan sauce Ingredients: ½ C tamari or soy sauce 4 Tbsp brown sugar 2 Tbsp cornstarch 1 tsp red pepper flakes 5 Tbsp red wine vinegar 2 Tbsp rice vinegar 1 tsp garlic powder 2 Tbsp ginger, fresh grated 1 C vegetable broth 3 Tbsp (or less if you prefer) chili garlic sauce Mise en place all ingredients. Combine all ingredients into a small to medium saucepan over medium heat Stir until incorporated, then allow it to simmer for a few minutes. Once sauce begins to thicken The longer you let it simmer the thicker it will get, just remove from heat when it reaches the consistency you like and Immediately bottle or add to stir-fry immediately Directions: