L8 Nite Keto Tea

Hawaiian Tumeric 2 small roots
1qt Boiling water
Juice of 1.5 lemons 
1-2 Tbsp MCT oil

---Boil water
---thinly slice the Tumeric root and add to boiling water
---turn off heat after 1 min
---add MCT oil
--- let steep 10-15min
Strain out roots and add liquid to the fresh squeezed lemon juice (use citrus juicer)

let cool or drink hot, slowly.

ChickPea Mayhem - Recipe

Grain-Free Chickpea Mayhem - Chickpeas aka Garbanzo's are the mainstay of many novice vegan protein plans. Loaded with Protein & Carbs by the can or cooked, these peas make the paste.

My 1st Hummus venture was out of a cookbook at my Great-Grandmother's old farm house. I was never allowed to receive funds from Japan, as the USA always threatened to jail me as an agent, so I took odd jobs. I went to work for A male Greek chef who owned the Cabbagetown Cafe before its closure. The only legitimate garbanzo cooking I had got me falafel'd out. I took a college summer month to serve falafels at NY State fairs for my summer rent money.
Over 30 years later, chickpeas are a rare main meal or salad item for me.  If chickpeas could walk, they are on my plank for taste fatigue. Though, I would plant them in the ground where they belong;- Here is my last Vegan-Keogenic-grain-free-fruit-free Chick Pea recipe from scratch.

Deconstructed Hummus Salad

estimated effective(net) carbs 20-25.5g 

estimated calories 227.5

1. 2 tbsp - 1/4 cup hydrated chick peas (carb 11.5g canned, calories 72) 
2. 1tbsp raw sesame seeds (carb 2.1g, calories 52)
3. 1Tbsp parsley (carb .2g, calories 1 )
4. Pinch natural sea salt to taste
5. 1 tsp MCT oil (carbs 0, calories 75)
6. 1/4 tsp cayenne pepper
7. 1 Romaine or Other inner/outer lettuce leaf (carb .1g - .7g, calories 4)
8. 1/2 a 301g cucumber - cut lengthwise & scoop out seeds. (Carb 5.5g, calories 23.5) 
9. Optional 1/8 a Lemon= wedge (carb 5.5g)

• Halve the cucumber lengthwise and scoop out seeds. Keep them if u want to eat them. Dice lettuce and parsley.
• Mix lettuce leaf & parsley leaves, with sesame seeds, cayenne, salt, and sesame seeds (and cucumber seeds).
• Then mix MCT oil with the chick peas.
• After chick peas are evenly coated with oil, mix thoroughly with leaves & seeds mixture.
• Spoon the chick peas and leaves & seeds mixture into the hollowed out cucumber. 
• Let marinade overnight or its ready to eat.
• Squeeze lemon juice onto salad as desired

Additional extras:- white pepper to taste 

ChickPea Mayhem - Recipe

Grain-Free Chickpea Mayhem - Chickpeas aka Garbanzo's are the mainstay of many novice vegan protein plans. Loaded with Protein & Carbs by the can or cooked, these peas make the paste.

My 1st Hummus venture was out of a cookbook at my Great-Grandmother's old farm house. I later went to work for the man behind the Cabbagetown Cafe cookbook. I also got falafel'd out. over 30 years later, chickpeas are a rare main meal or salad item for me.  If chickpeas could walk, they are on my plank for taste fatigue. Though, I would plant them in the ground where they belong;- Here is my last Vegan-Keogenic-grain-free-fruit-free Chick Pea recipe from scratch.

Deconstructed Hummus Salad

estimated effective(net) carbs 20-25.5g 

estimated calories 227.5

1. 2 tbsp - 1/4 cup hydrated chick peas (carb 11.5g canned, calories 72) 
2. 1tbsp raw sesame seeds (carb 2.1g, calories 52)
3. 1Tbsp parsley (carb .2g, calories 1 )
4. Pinch natural sea salt to taste
5. 1 tsp MCT oil (carbs 0, calories 75)
6. 1/4 tsp cayenne pepper
7. 1 Romaine or Other inner/outer lettuce leaf (carb .1g - .7g, calories 4)
8. 1/2 a 301g cucumber - cut lengthwise & scoop out seeds. (Carb 5.5g, calories 23.5) 
9. Optional 1/8 a Lemon= wedge (carb 5.5g)

• Halve the cucumber lengthwise and scoop out seeds. Keep them if u want to eat them. Dice lettuce and parsley.
• Mix lettuce leaf & parsley leaves, with sesame seeds, cayenne, salt, and sesame seeds (and cucumber seeds).
• Then mix MCT oil with the chick peas.
• After chick peas are evenly coated with oil, mix thoroughly with leaves & seeds mixture.
• Spoon the chick peas and leaves & seeds mixture into the hollowed out cucumber. 
• Let marinade overnight or its ready to eat.
• Squeeze lemon juice onto salad as desired

Additional extras:- white pepper to taste 

Ketogenic Vegan with Night time carb load

My disclaimer is that this is about what I have done to be a Ketogenic Vegan for the past 2 years. I'm not saying it is good or great. Nor did I even know about Ketogenic diets until year 2 and 3mos.
My Ketogenic Vegan diet stemmed out of my fighting toxic mold invaders for my ability to walk, think, and breathe. That fight meant starving the pervasive mold and not giving up my vegan diet and personal ethics. Starving the mold meant not feeding it any type of sugar. Any type of sugar meant anything that I eat that is turned into sugar. Apparently, they haven't made carbs that remain dormant until they are needed to turn into sugar, so i took the practical option. I refrained from eating almost all carbohydrates. Or, I at least kept my carb intake below 50g a day until I was free from mold symptoms.

Sadly, even after over 1.5 years battling Hawaii's toxic mold, the mold is still in my body at least enough that I cannot resume regular consumption of carbohydrates. I experience symptoms of Toxic mold after 6 weeks of moderate carbohydrate consumption. However, since I live in a tropical climate with rainforests, it is safe to say that I could be revisited by different instances of Toxic Mold spore invaders.

So, after the initial battles eliminating ALL, and I mean ALL major sources of carbs, I was able to get better. In hindsight, it started after 3 weeks of moving into a place in Pauoa Valley on the outskirts of Honolulu City. I started having extreme allergic reactions to chemical air freshners that my housemates kept in  the house. I thought I needed a cleanse so I opted for colonics that I heard  other women discuss at work (their friends tried) for improving skin & allergies. I went 2x and the allergies subsided and the air fresheners were unplugged. Over 7 months later my symptoms started with extreme lethargy and being winded after going up 1 step. The visible symptom was my back having an unrelenting raised rash all over it.  And, it started with  included brain fog.
I went to a homeopath and World renowned nutritionist in Honolulu for dietary advice. And, I was shocked with what she suggested. But, I did it like my life depended on it and I got better in 3 mos.

I remained on Grain-free, Fruit-free Vegan diet because my attempts at eating carbs 2 years ago lead me to sickness after the holiday parties. No more fruit juice, no more bread, no more noodles/pasta, & no more rice. Not even in Protein Powder. We are talking about omitting the things human culture is built on till today, reluctantly. 

Until I heard a speech about the Ketogenic Diet from a professional, I was unwilling to relinquish (even to my prior nutritionist), my carb loading after work and before sleep. This I started adding on because I simply would collapse after work. I focused so hard to make it through my shift on low calories that I couldn't even drive home. I would fall asleep in my car outside work, then outside my residence. I would start falling asleep driving half-way there, pull over and nap for about 3 hrs to continue. So, my carb loading after work was somewhere around 100grams (from Taco Bell) with a cup of coffee that had a packet of sugar and a sploosh of non-dairy creamer. One of my customers somehow got a burrito for me one day with nothing but lettuce and their avocado/ guacamole sauce. Today, In a drive thru jam I  try ordering the 7 layer burrito without rice, cheese, sourcream & add a side of guacamole. I read on someone else's site that that burrito is vegan without the cheese / sourcream. Though, not all of these burritos are 100% if you're vegan and you know what I mean...so be careful every bite. I've had to throw some away.
Sometimes, it would be a trip to 7-11 and picking up a 20g Protein Cliff bar with a coffee.

Secret revealed. My night time carb load, stay in ketosis during the day. Still vegan, to the best of my knowledge.

Now, you might ask why the Burrito and not the Cliff bar? 
I eat the Burrito, not because I'm enthralled with the fast food magic flavor of Taco Hell. I eat it because the presence of vegetable matter helps to process the proteins better. I've also learned to be more efficient on the diet. Without fresh greens, it is difficult for my body to process protein alone.


In the Superior Athlete BG's presentation he carb loads up to 200g and maintaining ketosis during the day.  I'm not an athlete like that, nor do I claim to be, nor do I work out, nor did I run the Penn Relay's like my Brother did (RIP bro), nor am I an Olympic Gymnast from Japan like my mother was before her accident. I am me, a lazy Classical PIANIST who sold her last piano on the beach to some surfers and wound up with an old battered used Brewer board that people tell me not to use.


So, now that i've bored the miniscule audience I might have to death;- Here are my new dietary adjustments as a Ketogenic Vegan coming out of the rainforest,
and the proper order for me? (would love to ask) before adding more into my diet. This is after listening to Athlete BG's lecture

Breakfast & Lunch
1. wakeup- a bottle carbonated sparkling lemon flavored mineral water take nootropics
wait 15-20 min
2. 5g Creatine
wait 5-10 min
3. 2 vegetarian digestive enzyme caplets
4. Coffee powered MCT oil (1 tbs) + Vega Sport Performance Shake
5. piece of celery, green juice, or veggie breakfast salad (1/2lb veggies) or Green2o

Then repeat above for each meal.
I weigh 116ish so, I drink about 3 liters of water a day.

• I take digestive enzymes for each protein shake
• Days I feel super sluggish after carb loading on something, I take up to 5 enzyme caplets for the day. 
• 2-3 TBS MCT oil works best in my stomach on the Heavenly Salad. MCT oil Doesn't work well with the Mineral drink. It's o.k. in Coffee (though CBD oil is preferred, but rare)
• I take digestive enzymes when I can before my nighttime carb load that happens 3x a week.
• I turn my gallon of H20 into a gallon of Green2o with 3 stix = 3-6lbs of veggies minerals, I consume 1 gallon of this appx every 24 hrs. Sometimes, less on the regular h20 sometimes more. depends on how hot it is and how active I am through the day. Or, if i'm just doing extra cleansing. 

Do I drink Alcohol?

I drink alcohol. Yes. However, it's not a daily pride item. 

I take shots, not fruity tropical drinks. In fact mimosas give me rashes. 

• If I have a shot of liquor, I have a back of Clear bubbly Club Soda (lemon or lime added)
• Once in a while I've had a beer. And, it is just A single beer. 
• I like vodka martini's Dirty occasionally. 

That's about it.  
If someone wants to impersonate me and live like this full time, BE MY GUEST!!! good luck!

How Caucasian Vegans are patenting the Asian & Latin food markets

Keeping the peace and spreading the love among America's world rebound obese. As if they didn't consume enough to feed an African village, the Skinnier breed of Caucasian American, the European mixed white american has been patenting what they call "ethnic" foods. Is this a Fair and equal food market full of diversity? It seems highly unlikely since I rarely see an Indian curry made by anyone actually Indian. Most east coast Japanese restaurants & sushi bars are Korean owned. Then try to explain to a white vegan how rude they are telling me that animals should have more rights than minority "ethnics" because we are from countries that kill small animals like dogs. Though they don't see their own Agricultural meat industry as a "race or nationality issue." 

It 

American vegans are more two-faced than anyone I have yet met. Plus they feel more justified to steal from other vegans especially yours truly because they are so white they don't think anyone will believe us if we say a word...because they have the perfect cover. It's a parallel to PETA actually euthanizing their shelter animals.

Even today I was thinking how silly it is and how pissed off the cats are at the humane society and no kill shelters;- their feral & left behind pet counterparts live freely outdoors and flourish. They are stuck in cages in ringworm infested quarters. Irony at its finest. White American progressivism does have its minimum is maximum  quota of "non-whites" to fill. Then take away and patent 3rd world recipes!!!!

Single Vegan Tiramisu

Craving a different sort of Vegan dessert without being committed to cooking,
I ventured on a quest to make a few desserts. The main one being a vegan tiramisu for the single person. I didn't want to make batches for the tiramisu, so I came up with a simple pan-cake that is spongy and satisfying the craving quickly in just a few minutes plus cook time if you made your morning coffee or came home to leftovers sitting in the pot. You aren't going to get out mixing bowls or any major equipment aside from a stovetop burner for this recipe. Just a pan, a small tupperware bowl, a teaspoon, ingredients, and a plate.

To make 1 tiramisu pancake (or other flavor --substitute liquid for coffee)

Unbleached flour = 5 really heaping teaspoons
Rumford Baking powder= 1/4 teaspoon
Brewed Coffee liquid = appx 1/4 cup or a little more
Madagascar Vanilla liquid= 1/4 teaspoon or more to taste
Earthbalance
Maple Syrup
Optional tiramisu syrup

Mix dry ingredients flour and baking powder together or put in a small 1 cup tupperware bowl with lid and shake it. Then add and mix in liquid ingredients, Coffee and Vanilla until smooth.
Heat the pan, here I use a small thin pan designed to cook a single egg. It fits a pancake or Boca buger perfectly. Melt a teaspoon of Earthbalance in the pan until sizzling, not burning, and then pour in the batter. Cook the pancake most of the way through on one side, then flip it. Cook on medium to low heat so there is no runny batter in the pancake.
When you're done cut take off the hardened top of the pancake. You can either scoop out the spongy contents into a bowl (hint: you can put it in the tupperware if you already washed it) or serve it on a plate. Drown the cake in maple syrup, tiramisu syrup, and a pad of Earthbalance.

If you want to make a vegan marscopone (not mascarpone), use a container of soy cream cheese, some maple syrup 1/4 cup to taste, add 1/4 tsp lemon juice for soured flavor, and whip. add sugar to taste if necessary.