So I ripped it and put it on Youtube so I could share it with you cause its that good:


The entire episode is good but if you go to 5:30 and turn the volume up real loud its cracking with one of the best rolling baselines I have felt in a long time. Fired up all them dormant serotonin former lives immediate!

Here is the facebook page for Vicious Circle. I have reached out to them to make sure this is ok to do. I hope they see it as promotion but will take it down if they object.

Good Morning Smoothie Recipe:

• 1 carrot washed and chopped
• 3 celery stalks washed chopped
• 1 banana peeled and broken up
• 1/2 orange washed and chopped with rind
• 3 dates seeded
• 1 cup spinach
• 1 tablespoon ginger unpeeled
• 1/2 cup of almond milk
• 2 cups water
• 4 ice cubes
• 1/2 tablespoon chia seeds
• 1/2 tablespoon flax seeds
• 1 tablespoon hemp seeds

Put everything except for the seeds into the Vitamix blender. Turn on on Variable speed at 1 and quickly turn up to 10 and throw it into High speed. After everything is mixing together pop the opening in the lid and add the seeds. Let mix for another 20 seconds. Pour into cup. Enjoy.

For variety you can add some avocado or tofu.

The last I checked this recipe on a calorie counter it was around 400 to 500 calories with a great breakdown of protein, carbs, fat, and various nutrients that you need to get daily.

• ¼ cup peanut oil
• ¼ tsp turmeric
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cumin
• ¼ tsp cayenne
• 1 ½ cups instant couscous
• 2 ½ cups vegetable stock
• 3 T orange juice
• 1 tsp light brown sugar
• salt
• 1 15 oz. can chick peas, drained and rinsed
• 1 small red onion, finely chopped
• ½ large red bell pepper, seeded and cut into ¼ inch pieces
• 1/3 cup dates, pitted and chopped
• ¼ cup golden raisins
• 2 T minced fresh cilantro for garnish

1. 2 T chopped unsalted dry-roasted peanuts for garnish

2. Heat 1 T of peanut oil in a medium-size saucepan over meadium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne, and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover, and cook until all liquid is absorbed, about 5 minutes. Remove from heat and let stand for 5 minutes.

3. Transfer couscous to a large serving bowl, using a fork to fluff it up. Set aside.

4. In a small bowl, combine the remaining 3 T peanut oil, orange juice, brown sugar, and salt to taste. Stir to blend well and set aside. Add the golden raisins to this for 5 minutes to let them get nice and plump. Then add the dates and onions and let them soak for 20 minutes so they can collect more flavors# Heading.

5. To the couscous, add the chickpeas. Add the dressing and toss gently to combine well. Garnish with cilantro and peanuts and serve.

This puts our healthcare system into an interesting perspective. The focus is on using technology instead of working on staying healthy.

We drive our cars to the hospital and take pills and get arteries drilled out to stay alive. Instead we could bike to work and keep our cardio system strong and healthy and our cholesterol low.

It might be nice is the ones who are supposed to keep us healthy would lead by example, but that’s probably the most telling part of the equation. Are they focused on patient health or checking account health?

Just a thought.

The solution is to create meals that mimic our favorite meat dishes. Today I had a craving for Mexican food and one dish I think of when Mexican food comes up is enchiladas. What is an enchilada is an important thing to understand when you are going to make them:

An enchilada ( /ˌɛntʃɨˈlɑːdə/, Spanish: [eɲtʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

(via Enchilada – Wikipedia, the free encyclopedia)

The next key is to find a good recipe and then make it your own:

Black bean and vegetable vegetarian enchiladas can be made in advance and frozen, so make plenty and set some aside for later. Try making your own enchilada sauce too for an even fresher taste.

(via Black Bean and Vegetable Enchiladas – Vegan Enchilada Recipe – Easy Vegetable Enchiladas – Vegetarian Mexican Enchiladas)

From this recipe I took a left turn and added some ingredients I thought would be a nice addition:

• Half a yam diced to really small bits
• 5 mushrooms chopped and sliced thin
• Chipoltle vegan sausage

I also cut the amount of carrots in half and used some vegan cheese of a cheddar flavor for topping. I made the sauce myself with this simple recipe:

Try this recipe for a quick and easy homemade enchilada sauce recipe and make your own home made enchilada sauce.

(via Enchilada Sauce Recipe – Quick and Easy Mexican Enchilada Sauce – Vegetarian Vegan Enchilada Sauce – Easy Mexican Recipe – Quick Mexican Food Recipe)

In addition I added a salad:

Black beans and mangoes combine with fresh bell pepper and fresh cilantro in this simple vegetarian, vegan, high-protein and gluten-free bean salad recipe.

(via Black Bean and Mango Salad Recipe – Easy Vegetarian Bean Salad Recipe – Black Bean Salad – Vegan Recipes)

I forgot the tortillas for the enchiladas at the store so Kate had to make a last second run for some more. While we waited for them to bake we ate the salad and had some wine.

I also made up some Mexican rice:

Mexican rice is a traditional Mexican food dish that is very easy to prepare. First, the rice is lightly toasted with garlic, onions and other spices, then slowly simmered with tomatoes.

(via Easy Mexican Rice Recipe – Vegetarian Mexican Rice Recipe – Vegan Mexican Food Recipe)

Kate was a big fan.

Of course you always find the better recipe to base your meal off of after you have made what you are eating:

Vegan Enchiladas! Recipe

(via Vegan Enchiladas! Recipe – Calorie Count)

I definitely suggest cooking the veggies before mixing with the sauce and then filling the tortillas. I also like this recipes method of drenching the tortillas in the sauce before filling them. This will make everything super moist and happy. We will be traveling to the east coast next week and will test out the updated methods there.

Getting prepped up for new adventures and revelations. Stay Tuned!