803 Cornus, St. Dominic 6, Tandang Sora, Avenue, Quezon City
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"Bahay Kubo, kahit munti, ang halaman doon ay sari-sari" 18 vegetables in the folksong; In the Bahay Kubo Sari-Sari Store/ Shop... for display and sale.
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Shopping & Retail Bahay Kubo Sari-Sari Shop / Store
October 7, 2016 ·
Mr. Nick Quijano, Jr. Editor, ABANTE, Una sa Balita (Attn. Rene) abantetonite@gmail.com, abante@abante-tonite.com, rhen_2@yahoo.com, abante_tonite@yahoo.com, pepz2002@yahoo.com, pcunanan@gmail.com
Bahay Kubo, Kahit Munti
Jose P.M. Cunanan & Elizabeth C. Cunanan
9 October 2016
Farmers & Fishers as New Heroes in the Food Revolution
Greetings to ABANTE Readers, Philippines-wide and Earth-wide from the 2016 AGRILINK ***FOODLINK***AQUALINK @ the World Trade Center, Pasay City held October 6-8, 2016.
In Booths R199 & R200 @ the Hall D were the exhibits of the Philippine Chamber of Agriculture & Food, Inc. (PCAFI) in partnership with Bahay Kubo Global System, Inc. and Jumsa Foundation & Development Inc. of Tapulao, Sulu.
Through the joint initiatives and sponsorship of PCAFI Chairman Bgen. Alejandro Escano & President Philip Ong and Bahay Kubo Global System Chairman: Dr. Jose PM Cunanan & President Dr. Venerando Catarroja and Jumsa Foundation President & CEO Princess Jum Unga Angel, the exhibits were displayed to highlight the roles of Farmers and Fishers as the New Heroes in the Filipino Food Revolution.
The tarpaulins portrayed the leadership, history and roles of the Philippine Chamber of Agriculture & Food Inc. in local, national and international conferences and fora as well as in the various crop productions and agricultural business.
The theme and set-up of Booths R199 & R200 @ Hall D projected the motif based on the Bahay Kubo as the original Filipino farming system: in one stanza of the folksong with 18 food crops: Bahay Kubo, kahit munti, ang halaman doon ay sari-sari…Singkamas at talong, sigarilyas at mani, sitaw, bataw, patani, kundol, patola, upo’t kalabasa…at saka mayroon pa: labanos, mustasa, sibuyas, kamatis, bawang at luya…sa paligid-ligid ay puno ng linga.
Higlighting the richness and abundance of the Philippine natural resources, flora and fauna, terrestial and aquatic, additional five (5) stanzas in the Bahay Kubo folksong have been composed to include more vegetables, livestock & poultry, fruit-bearing trees, medicinal & culinary herbs & spices and fishes & marine flora & fauna. (copies available upon request).
The booths and the products projecting the Bahay Kubo design and motif were provided by Jeag Payawal, Jane Laraya, Tita Laraya, Benj Catarroja, Danny Ricohermoso Algafer, Marites Algafer, and from the Jumsa Cooperative of Cavite, Tagaytay City: Dory Ann Veninlila, Betty Sumilig, Angeles Sumilig, Beatrice Arsoval, Evelyn Origines, Carmencita Vellas, Remer Vellas, Jackilou Gestopa, Melvin Gestopa, Benjamin Huerto, Luzviminda Mojica, Kim Briones, Jona Aure, Jasper Aure, Madilyn Abarico, Zenaida Sarno, Editha Bautista..And the Bahay Kubo Apos---kids: Jaira Rivera, Angelyne Payawal, Avy Gale Payawal, Eunica Andry San Pedro, Zeah Erica San Pedro, Rizza Grace Cacedo…
With the Philippine-wide and Earth-wide crises of Food, Farm, Feeds, Fertilizer, F1, Fish, Forest, Flora, Fauna, Floods, Forest, Fire, Funds/ Finance, Feuds: Family, Faith… Feudalism & Federalism… there is need to Focus on Food Production, natural, quality-wise and economy of scale… With these challenges, there is a need to mobilize the Filipino people, nation-wide, the various sectors and local government uinits, individuals and corporations: Mindanao, Visayas & Luzon, in every Barangay, Municipality, City and Province to make the land and aquatic resources to be more productive.
There is need to tap the resources--- land and manpower, skills and training, technology and management, processing and marketing…This is the opportuned time for the FARMS: Filipino Agricultural Revolutionary Movement of Sectors; ARMS: Agricultural Radical Movement of Students; ARMY: Agricultural Reformation Movement of Students…Empowering the Farmers and Fishers, the New Heroes in the Food Revolution is the Filipino competetive advantage in this generation and age.
For more information, contact: Bahay Kubo Global System, Inc, Dr. Jose Pepito Manansala Cunanan, Phone: Smart 0919-9923630; pepz2002@yahoo.com;; pcunanan@gmail.com ;; Facebook: Jose Pepito Cunanan; Anselmo “Moi” Garcia 0908 535 9645, moi.garcia@gmail.com; Rebecca Miranda: 0919 805 1940 rebs_105711@yahoo.com; Roberto Vera Cruz 0918 520 4078 robertveracruz@yahoo.com.ph; Dr. Venerando Catarroja 0999-5016273: venerando.catarroja@yahoo.com; Dionicio Antonio 0932 386 1515 ammani_agri00@yahoo.com;
JUMSA Peace & Development Foundation Inc. & Jumsa Trading Corporation Inc. Princess Jum Unga Angel 0999 455 0910 jumsafoundation@yahoo.com; Radzma Angel 0998 245 6631. 
Foreign maid duped out of RM38,000 by 'Datuk Seri'
New Straits Times
MOHD AZAM SHAH YAACOB
New Straits Times28 December 2017
KUALA LUMPUR: A Filipina maid here was cheated of RM38,000 by a “Datuk Seri” who had offered her visa processing and work permit services.
Mercy Belmonte Sison, 44, said she made the payment to expedite the process of obtaining visas and work permits for a relative and four of her friends who are now living in fear over not having valid travel documents.
“The ‘Datuk Seri’ is from Perak and he is in his 50s. I (found out about him) through a Grabcar driver in May last year.
“I was deceived by his title, as ‘Datuk Seri’ is usually held by respectable people in this country,” Mercy said.
“I made several payments (to him) totalling RM37,872 for the process since January this year, and I also handed him a passport of my friend’s,” she added during a press conference held together with MCA Public Service and Complaints Bureau chairman Datuk Seri Michael Chong in Kuala Lumpur on Wednesday.
After the payment was made, the Datuk Seri started stalling and come up with excuses, saying that the visas and work permits could not be processed as the officers in charge were on leave.
"After many excuses, I started to feel that something was amiss and lodged a complaint at the MCA Complaints Bureau and filed a police report.
"My aim is to get my friend’s passport back. I do not expect to get the money back, as I am sure it has been used by him,” Mercy said.
Meanwhile, Chong said that the Datuk Seri is giving the excuse that he is trying to solve the issue.
"The first time, he said he was suffering from a stroke. The second time, he told me he has cancer, and the third time he said he was not feeling well.
"So, we believe the man is a scammer and we are trying to bring him to justice," he said.
Chong said that throughout 2017, he received reports of more than 50 cases of fraud involving an undercover syndicate offering visa processing and work permits for foreigners from the Philippines, Vietnam, Thailand, Indonesia and India.
He said that total losses for this year amount to RM270,000, and believes that the figure is much higher, as there are victims who only lodged police reports, or reported the matter to other complaints bureaus. © New Straits Times Press (M) Bhd
Easiest Vegetables To Grow In A Small Space
For Potatoes
MATERIALS
1 sweet potato
1 yellow potato
Toothpicks
Mason jar or cups
Water
INSTRUCTIONS
1. Halve the sweet potatoes, and place cut side down in a jar filled with water. Use toothpicks stuck into the sweet potato to keep it slightly elevated from the bottom.
2. Place it in direct sunlight.
3. Replace with clean water every one to two days.
4. Once the potatoes have roots and sprouts (called slips) about 4-5 inches long, twist the slips from the potato, and set them in their own bowl of shallow water.
5. The slips will begin growing their own roots, and once they are one inch long, you can plant them in soil.
For Lettuce
MATERIALS
1 head lettuce
Mason jar or cup
Water
INSTRUCTIONS
1. On a cutting board, cut two inches of the base of lettuce off.
2. Set the lettuce on its base in a glass with ½ inch of water, and place it in sunlight. Change the water every day.
3. After 5-7 days, some new leaves should have begun to sprout from the center, and roots should be forming. Transfer it to soil and you can begin harvesting leaves when they reach 6-8 inches tall.
Bok Choy
MATERIALS
1 head bok choy
Mason jar or cup
Water
INSTRUCTIONS
1. On a cutting board, cut the the 2-inch base of the bok choy.
2. Place the bok choy in a container with water and place in a sunny location.
3. Replace with fresh water every day or two. Use a spray bottle to mist the center of the plant for extra hydration if necessary.
4. With time, the outside of the bok choy will deteriorate and turn yellow, while the center will grow turing from a pale green to darker green.
5. When the bok choy has grown new leafy-growth at its center, transfer it to a container with potting mix. The container must have a good drainage hole.
6. Plant the bok choy deep, so only the tips of the new green leaves pointing up.
7. Place in an area that gets at least 6 hours of sunlight a day. Bok choy requires a lot of water, so water generously.
For Scallions
MATERIALS
1 bunch scallions
Mason jar or cup
Water
INSTRUCTIONS
On a cutting board, trim the base of the scallions, keeping approximately 2 inches of the roots and base intact.
Place the roots in ½ inch of water with sunlight. Change the water every other day.
Transfer to soil after 5-7 days or keep in the glass of water. You can begin harvesting when they are fully grown.
For Onions
MATERIALS
1 red or yellow onion
Pot
Soil
INSTRUCTIONS
1.Trim the base of the onion into a cube, keeping 1-2 inches of the root base intact.
2.Plant the onion directly into soil with a thin layer of soil covering the cut top. 3. To make room in your garden, you can trim the sides of the onion as only the center is needed for regrowth.
4. Harvest the onions when the green tops have yellowed and fallen over.
For Ginger
MATERIALS
1 knob of ginger
Baking dish
Water
Pot
Soil
INSTRUCTIONS
1. Place the ginger in a baking dish and soak it in warm water for overnight.
2. Ginger roots grow horizontally so fill a shallow, wide plant pot with rich, well-draining potting soil.
3. If you want more than one plant, you can cut the root into pieces, as long as they are at least an inch long (each should each still have at least 3 “eyes”), and as long as each plant has at least 8 inches of its own space in the pot.
4. Plant the ginger with the eye bud pointing up below 1-2 inches of soil.
5. Water lightly (often, but not so that it is over soaked) and keep in a warm place, though not one with huge amounts of direct sunlight per day.
6. It will take a few months before the ginger is large enough to begin harvesting pieces from it.
8. When our friends pick the bar or restaurant. When bartenders go out for dinner or drinks, it is usually for one of two reasons. First, professional development — we want to try out new spots or well-loved institutions, so we can further our own knowledge of the industry. Second, we want to chill with our friends at our neighborhood haunt. Anything in between and we’d rather just have invited friends over and ordered a pizza.9. Waiting in line for a bar or club.
When your workday is spent in a crowded bar, the last place you want to be on your day off is a crowded bar. And on those times when our friends talk us into going out, if there is a line at the door and a cover charge, we make a beeline to the dive bar across the street. Cheap beer and pool tables are much more our element than trendy clubs. CULTURE GUIDES
9 things bartenders are total snobs about
Photo: Dion Hinchcliffe
Melissa Allen
December 25, 2017
1. Mocktails
The very word pisses us off. It’s partly from an economic standpoint — it takes the same amount of time and effort to muddle up a $4 virgin mojito as a $12 regular mojito, which means a third of the money landing in our pocket for the same work. But it’s also a matter of principle. A cocktail is about the alcohol. When you say mocktail, what you are really asking for is a fancy soda.
2. Brunch
Invite us out to breakfast, lunch, or dinner, but please do not invite a professional bartender to brunch. Most of us have PTSD from Bloody Mary-filled shifts of our own. It’s hard for us to relax when surrounded by mimosas and eggs benedicts.
3. Rookie cocktail orders
There are the obvious choices — Long Island iced teas, Amaretto sours, Appletinis — the sweet, strong drinks that mean “I just turned 21, I don’t have the palate for alcohol, but I still want to get wasted.” Then there are the over-ordered drinks: old-fashioneds, Aperol spritzes, and rosé by the gallon. Drinks that are perfectly respectable, but represent a lack of imagination.
4. Amaro selection
When we are at a bar and we ask for a Fernet, Cynar, or Ramazzotti and the only option is Fireball, expect us to turn up our noses.
5. Martinis
Martini drinkers tend to know how they like their martinis. They can seem overly specific about it to non-Martini drinkers, but, as bartenders, we appreciate someone who knows exactly what they want. There’s nothing worse than guests who have no clue how they like their drink. You can’t just order a Martini. We need to know: Vodka or gin? Up or on the rocks? olive or twist? Let us know if you prefer your Martini shaken or stirred, wet or dry, with or without a Vermouth rinse and we’ll love you forever.
6. Wine and liquor trends
Bartenders tend to know about wine and liquor trends before everyone else. Think you are cool for ordering a whiskey? We’ve already moved on to aged rum. Want tequila shots? We shoot mescal. Sometimes we can be judgey when we are out and about and the drink list feels outdated. But just hold on to that bottle of Grey Goose — everything comes back around eventually!
7. Shitty service
Are we always going to tip at least 20% no matter how awful the service? Yes. Unless you spit in my drink in front of me, in which case, I’ll still leave 15%. It’s called tipping karma and we are a superstitious lot. But bartenders, in general, are easy customers — we’re knowledgeable, understanding, undemanding- — so if you piss us off by ignoring our table, never refilling our water glasses, or being unnecessarily rude, we will definitely never be back.
8. When our friends pick the bar or restaurant.
When bartenders go out for dinner or drinks, it is usually for one of two reasons. First, professional development — we want to try out new spots or well-loved institutions, so we can further our own knowledge of the industry. Second, we want to chill with our friends at our neighborhood haunt. Anything in between and we’d rather just have invited friends over and ordered a pizza.
9. Waiting in line for a bar or club.
When your workday is spent in a crowded bar, the last place you want to be on your day off is a crowded bar. And on those times when our friends talk us into going out, if there is a line at the door and a cover charge, we make a beeline to the dive bar across the street. Cheap beer and pool tables are much more our element than trendy clubs.
Project Summary It has at least two roles:
conduct and coordinate research to further develop knowledge in the field;
knowledge transfer through outreach to both educators and end-users.
Project Team
Contact for More Information
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Presentations/Papers
Disclaimer
Web Accessibility Statement
About This Site
Project Summary
Home food preservation remains an important and popular cultural activity. It is critical that those who practice preserving and processing foods at home have access to the most reliable information available concerning food safety and food quality. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. However, developmental work on new or continued recommendations has been sporadic since the 1950s due to availability of resources and probably interested persons. Two national surveys conducted by the Center in 2000 and 2005 both revealed a high percentage of home food processors are using practices that put them at high risk for foodborne illness and/or economic losses due to food spoilage.
The National Center for Home Food Processing and Preservation was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. Expert scientists in home food preservation from industry and eight other U.S. universities comprised an advisory committee for the Center. Home food preservation recommendations were updated through laboratory development and testing of products and critical literature reviews; recommendations from USDA and the Cooperative Extension System have been made available through this website; a new video series; on online self-study course; revision of the USDA Complete Guide to Home Canning (December 2009); updating of Extension professionals in various states; and, various other publications on the website.
The first project ended in 2005, but the Center received additional funding to conduct some additional limited projects through August 2010. Collaborators from 5 states were part of the National Center team for those years, but primarily through 2008. In 2005-2010, work continued on the website-based self-study course modules; applied laboratory research on refrigerator dill pickles and canned tomato-based salsas was conducted; and, an undergraduate college short-course about home food preservation was developed, implemented and evaluated.
The current project, 2011-2015, will be developing, implementing and evaluating a series of six youth lesson plans on home food preservation; developing and teaching webinars on home food preservation; and, building website resources and maintaining the integrity of current website content. In addition, research will be conducted on atmospheric steam canning for acid foods and to compare several home canning lid systems on features of sealing rates and vacuums obtained.
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under Agreement No. 2011-51110-30995.
This work has also been supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreements No. 00-51110-9762 and 2005-51110-03283.
Danielle 'Cash Me Ousside' Bregoli gifts her mom $65,000 for Christmas to pay off mortgage
Yahoo Lifestyle Cindy ArboledaYahoo LifestyleDecember 27, 2017
Danielle Bregoli rose to fame in a controversial Dr. Phil episode. (Photo: Getty Images)
More
Danielle Bregoli, also known as the ‘‘Cash Me Ousside” girl, rose to fame for her confrontational attitude in an episode of “Dr. Phil” last year. The blatant disrespect toward her mom made her a viral sensation. This Christmas, however, seems like the 14-year-old wants to make amends. She gave her mom a check for $65,000 to pay off her mortgage.
The mother-daughter duo has come a long way since the Dr. Phil episode titled “I Want to Give Up My Car-Stealing, Knife-Wielding, Twerking 13-Year-Old Daughter Who Tried to Frame Me for a Crime.”
In a video shared on her Instagram, Danielle gives her mom a card; “Merry Christmas bitch,” she says.
Her mom, Barbara Bregoli, reads the card and breaks down in tears of joy. “Are you serious?” she replies.
The card reads: “Merry Christmas Motha, thanks for everything. Use this for whatever you want or pay the house.” The card carried the check for $65,274.
Commenters had mixed feelings on the nice gesture: “That’s so sweet but why say bit** to your mother!” Another commenter added, “She might be one crazy child but she does have a bigger heart than most kids.”
After her big break on the Dr. Phil show, Danielle went off to become a successful rapper under the name of Bhad Bhabie. She signed a deal with Atlantic Records, and her first single, “These Heaux,” logged 20 million YouTube views in two weeks. YouTube named her one of 2017’s rising stars with over 3 million subscribers.
However, not all of 2017 was a successful year for the teenager. In August, she was sentenced to five years of probation after she pled guilty to grand theft, grand theft auto, marijuana possession, and filing a false police report.
The charges came from three separate incidents last year after the girl stole her mother’s purse and car and called the police to falsely report that her mother had been using heroin.
Danielle and her mom relocated to California from Florida, where she will be able to complete probation.
Read more from Yahoo Lifestyle
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Brilliant woman shows us how to wrap a cat for Christmas
Angelina Jolie-inspired ‘Corpse Bride’ says she faked Instagram photos: ‘This is Photoshop and makeup’
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Top 6 Digital Coins That May Be Worth More Than Bitcoin Some Day
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If you’re wondering what all the fuss is about. Or if you have not heard about Bitcoin or other digital coins in the news or from a friend, it’s time to WAKE UP! Digital currencies look like they may be the next evolution of how we pay for things, so it may be a good idea to educate yourself on the topic so you don’t get left behind! Japan has already allowed Bitcoin as a form of payment in many stores, and other countries may soon follow.
Bitcoin’s price has already reached the highest levels ever. So what other coins are there to invest in? Is it risky to get in now? If you’re wondering about other “Altcoins” and if they truly have value, this article is here to pick out the 6 best alternative coins to Bitcoin. Starting with #6 below.
#6 Monero ( XMR )
If you haven’t heard of Monero yet, that’s pretty much the point. The creators of this coin made an emphasis on privacy and security. While Bitcoin’s transactions are all public through the rolling blockchain, Monero takes a different approach. Monero is a type of coin where transactions are partially hidden. This creates a privacy dream, for people that want all their transactions to be private. Many people say this allows criminals to use it to launder money and do shady things, however we see it in a positive light. Monero is the digital currency for anyone that is sick of “big brother” watching over their backs. There will always be demand for a coin like this. And Monero is the largest one!
Read about the next Coin on the list #5 Zcash on the next page below!
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FrontLine • 2 days ago
CryptoCurrency epidemic: more countries consider alternatives against dollar domination tyranny
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eingriff • 13 days ago
What effect does an electromagnetic pulse (EMP) attack have on digital currency?
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عبد المنعم عبدالله علي • 14 days ago
I open account and i have no started bany one can teach me how to get profite with bitccoin
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Yunusa Obadoba • a month ago
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MANILA, Philippines – Operatives of the Philippine National Police Women and Children Protection Center raided a restobar along 8th Avenue in Caloocan City, Monday night.
The operation targeted 2 suspected procurers identified as Teody Gutierrez alias Agatha and an unidentified woman who allegedly pimped girls.
During the raid at the restobar, operatives rescued 19 women including 11 minors who were supposed to be pimped to male customers that night.
Some of them were tearful during the rescue.
Authorities arrested alias Agatha who failed to escape after she was cornered. However the other suspect managed to flee.
According to Police Senior Supt. Villamor Tuliao, the Chief of the PNP Anti-Trafficking in Persons Division, the restobar had long been under surveillance after receiving complaints about the illegal activities by the suspects.
“Usually, they would offer via Facebook or other platforms on social media while others are through personal contacts that they have these women and these are the ages ranging from… actually the youngest we rescued is aged 14-yrs old,” WCPC Anti-Trafficking in Persons Division chief, PS/Supt. Villamor Tuliao said.
He added that the meeting for the trafficking of the women was supposed to take place at a diner, but the underage girls were being brought to hotels for sex.
The clients pay P4,000 to P5,000 for the services of the minors.
Tuliao reminded parents, “Warning to parents: properly monitor your children.”
The rescued women will be brought to Camp Crame for documentation. Afterwards, they will be turned over to the social workers of the Department Social Welfare and Development.
Alias Agatha, meanwhile, will face charges for violating the Anti- Trafficking in Person Act. – Mai Bermudez | UNTV News & Rescue
The post Authorities rescues 19 women, minors in a restobar in Caloocan appeared first on UNTV News.
By Ethan Indigo Smith
Contributing Writer for Wake Up World
“When the Earth is ravaged and the animals are dying, a new tribe of people shall come onto the Earth of many colors, creeds and classes, and by their actions and deeds shall make the Earth green again. They shall be known as the warriors of the rainbow.” ~ Hopi
The Native Americans saw the European newcomers as being spiritually afflicted. There were probably many descriptions for the craze, but one that survived is Wendigo. A Wendigo is a legendary Algonquin monster. A human infected with the Wendigo devours the proverbial or actual flesh/life force of other people, places and things with insatiable hunger.
Wendigo psychosis is similar to the Hopi description of Two-Hearts. The expression is similar to two-faced, but goes beyond it. A Two-Hearts will speak one way with you and another way about you. Two-Hearts masquerade like they are kind, when all the while they’re the ones holding people in binds. A real unhindered human being leads self with his heart and the mind follows. Two-Hearts allow the heart of another to control them, usually the imaginary, empty heart of an institution. They then speak and act for another entity and have two hearts to feed.
Ten thousand years of developmental permaculture and living in spiritual unison with Mother Earth doesn’t just happen. In fact the Hopi founded their home in the harsh Arizona desert as part of a plan; there they would all have to cooperate because of the harsh desert environment. The American Indian tribes have many stories about how conditions had to be just hard enough so they did not grow soft, fat and weak essentially and so that they maintained strong brotherhood.
The Rule of The Seven Generations
Native Americans lived according to the Rule of The Seven Generations and foretold the Prophecy of the Seven Generations as a warning to the gold crazed Europeans. The Rule of The Seven Generations is to consider the impact of one’s actions for seven generations in the future.
The gold hungry adventurers arrived and called Turtle Island (name for North America) ‘The New World’ partly because it was so well taken care of and partly to reinforce the idea that it was open for the taking.
On seeing mining, forestry and trophy hunting, the people of Turtle Island predicted negative outcomes seven generations after the Europeans takeover. Known as The Prophecy of the Seven Generations, it’s said birds would fall from the sky, the air would burn the eyes of men and fish would perish in undrinkable water.
“In our every deliberation, we must consider the impact of our decisions on the next seven generations.” ~ Iroquois Maxim
Another specific warning shared by many different peoples from Chile to Alaska; digging up the guts of Earth Mother will unearth great tragedy. About seven generations ago, mining for gold and precious metals was the main illustrated danger. Such mining reinforced crazed genocide and today about half the rivers in the U.S.A. are toxic to life – just like foretold in The Prophecy of The Seventh Generation – mainly due to digging up Earth Mother.
“If we dig precious things from the land we will perish.” ~ Hopi Prophecy
We are in the time of the seventh generation. Today we face total environmental degradation and destruction and today is the time of the NWO.
The Time of the NWO
NWO is used as the abbreviation for the New World Order. But what is new about the New World Order? The world is the same now as at any other time. The overall concept and design is basically the same, only now more technologically reinforced, more centralized and globalized. The institutional structures behind the dogmatic political trickery are basically the same and the bureaucracies are about equally rigid, favoring institutions over individuals by just about how much people will tolerate.
The order of The New World Order, society today, is basically the same as it ever was; oligarchical and pyramidal. The newness of the New World Order is not the order, but the world, the polluted, environmentally degraded netherworld of ever increasing toxicity and radioactivity spun by digging up and burning up the guts of Earth Mother.
The only thing new or transformed about the world is our environment, our water, our air, our entirety. It is newly depleted, polluted and has been everywhere marginalized and sporadically made totally toxic and permanently uninhabitable; Hanford, Chernobyl and Fukushima are a few of the more well-known locales ruined and permanently releasing poison. All the elements of the world have been permeated with the toxins of our collective creation, from cannibalizing the guts of The Earth Mother like a couple billion Wendigos.
The Five Claws of the Wendigo
The toxins humanity has unleashed upon the world can be categorized into five sources of destruction, the five claws of the Wendigo.
The first source of death and destruction, perhaps the one most demanding of our immediate attention, is global nuclear experimentation; this includes the recent utilization of “depleted” uranium as ammunition, the hundreds of power generation experiments across the planet and the thousands of detonations of the past which produced radioactive particles that still ride the wind, freckle the soil and spark your bones.
The second contributor to global environmental destruction is the extraction and burning of fossil fuels; oil, natural gas and coal included. The nuclear era began the day the first nuke went off in New Mexico, the petrolithic era began the day Diesel died. Rudolph Diesel designed his Diesel engine to be fueled with locally sourced biofuels or earthly sourced petroleum if locally available so as to power locals, not to build up globalization.
Diesel died at sea under mysterious circumstances.
The third contributor to global environmental destruction is the tendency to resource our goods from digging up and cannibalizing Mother Earth. Mining leaves land ruined permanently and spreads toxins far and wide. The related plasticization of packaging and products has resulted in the throwaway society that poisons land and sea. Plastics are petroleum products, all of which are replaceable with less toxic alternatives obtainable through agricultural sources, particularly the conveniently illegal crop of hemp. Plastics are just another petroleum product of the petrolithic era, but plastic by itself, littered about like mined carbon, is as destructive to life as it is offensive to look at. The plasticization of our waters, rivers and oceans alike, permanently poisons, just as mining for minerals does.
The fourth major contribution to the netherworld oligarchy is the planetary war state. Nuclear experimentation as a whole could simply fall into this category, if it were not so insidiously destructive on its own. The conundrum of nuclear experimentation, spawned from war, reflects the haunting problems of the planetary war state. The war state takes, steals and kills. It makes all in the present poorer, destroys the environment and leaves death and horror equivalent to nightmares of karma demons for future generations. War poisons the present and the foreseeable future. The war state takes directly and kills people, and indirectly removes potential and quality of life those who would want peace.
The fifth claw of the Wendigo world, the fifth purveyor of the netherworld is corporate controlled factory farming/food production. The very essence of our growing children and our sustenance has been transformed into a pay by the pound business, where nutrition is meaningless. Monsanto and DuPont among others have genetically modified our food – the fruits of Mother Earth – so they can withstand toxic pesticides which kill pests and any creatures that go near the stuff while its growing. Toxic pesticides and fertilizers end up in the food chain and water sources. Corporations also raise animals in overcrowded conditions resulting in hazards for the animals, the surrounding environment and belittled quality food.
The five claws of the Wendigo world are controlled by an ill-informed and ill-minded collective. Each problem is rooted in selfish and misdirected thinking. Each of these problems on its own is horrendous and each related, and can be traced to our collective state of mind. The destructive claws are the result of our real problem; ourselves.
Interrelated Systems of the Wendigo
The extraction, refinement and distribution of dangerous fuels, both petrolithic and nuclear, is the primary polluter of the world’s air, water and whole regions, and likely the main producers of carcinogens which spurred if not initiated the cancer era. Most plastic is a petroleum product combined with chemicals. All energy and all plastic could be sourced from agriculture, in cooperation with the Earth Mother instead of working against her. All our agricultural processes could be fashioned in a way that is cooperative with all the Earth Mother’s creatures; the creatures labeled as pests that ultimately the very soil is dependent on and integrated with.
However such systems would not be oligarchical in formation and would not profit the controlling few. There are always natural, viable choices beneficial to all life, however these are labeled as alternative because they would benefit everything instead of paying an elite few.
Perhaps war is ultimately the worst destroyer of the Earth Mother and society. War is the great expander of environmental entropy and societal stagnancy, leaving ruin no matter the weapon used. It causes destruction and leaves people unmotivated and incapable to build the environment. Whether it is a war on terror or a war on drugs, or war for Kuwait or war for anything, all war is detrimental to the whole planet and all war limits the quality life of all individuals. All war harms and hinders future generations.
The fast food diet, the live-to-eat mentality as opposed to the eat-to-live character, is destroying the planet and increasing the culture of separation. We eat food of unknown origin from plastic containers and throw them out without knowing where they’ll go. Such uncaring consumption without consideration of what is involved in raising a plant or an animal is destroying the world. It’s parasitic. Conventional monoculture and genetic modification – based on allowing a plant to survive being dosed out on petrochemicals – could have biological impacts on humanity and the ecosystem that will be comparable to horror movies.
These systems are all interrelated like fingers of a Wendigo claw. The most stark and main commonality; they are oligarchical to the Nth degree, to the Netherworld degree. All these systems benefit a very few people and cost entirety. These operations are so deadly they cost everyone alive and future generations, yet unborn will have to pay the environmental costs, basically forever equating the netherworld oligarchy of environmental destruction to the Nth degree.
The Rainbow Warriors
The Wendigo claw can only be confronted with an open human hand. Only by sharing and caring with an open hand and open and mind is the Wendigo defeated.
A rainbow is made up from clarity and also is a reflection of every color. A rainbow represents no thing and all things at the same time. In order to be clear, one must first shed any Two-Heartedness so as to stop feeding the Wendigo. When one resides in one’s own heart, without impulses to speak for and eat for a second heart of an institution, further clarity from institutional mediation is possible. A rainbow warrior is of no thing. A rainbow warrior represents no institution. And at the same a rainbow warrior represents all things. A rainbow warrior stands up for every individual. Instead of a wielding a sword, the rainbow warrior has a clear heart and open hands accompanied with a clear message that all people can understand; such as “the Wendigo world failed, let’s come together to heal Earth Mother”.
Mother Earth“When I was ten years of age I looked at the land and the rivers, the sky above, and the animals around me and could not fail to realize that they were made by some great power. I was so anxious to understand this power that I questioned the trees and the bushes. It seemed as though the flowers were staring at me, and I wanted to ask them “Who made you?” I looked at the moss-covered stones; some of them seemed to have the features of a man, but they could not answer me.
“Then I had a dream, and in my dream one of these small round stones appeared to me and told me that the maker of all was Wakan Tanka, and that in order to honor Him I must honor His works in nature. The stone said that, by my search, I had shown myself worthy of supernatural help. It said that if I were curing a sick person I might ask its assistance, and that all the forces of nature would help me work a cure.” ~ Tatanka-ohitika, Brave Buffalo.
The Little Green Book of Revolution
The Little Green Book Of Revolution - Ethan Indigo SmithThe Little Green Book of Revolution is an inspirational book based on ideas of peaceful revolution, historical activism and caring for the Earth like Native Americans.
A pro-individual and anti-institutional look at the history of peaceful proactive revolution, it explores the environmental destruction inherent to our present energy distribution systems and offers ideas to counter the oligarchical institutions of the failing ‘New World Order’.
The Little Green Book of Revolution is available here on Amazon.
Previous articles by Ethan Indigo Smith:
Tibetan Rites of Rejuvenation: a Guide to Meditation and Breath
The Matrix of Four Forms of Meditative Breath
Individuality and Spirituality in the Age of Institutional Rule
Samsara and Nirvana – the Ultimate Duality
A Little Green Revolution: the Rainbow Warriors will Heal the Earth Mother
The 5 Tibetan Rites of Rejuvenation: 108 Movements to a Meditative Mind State
Institutional Thinking – The Matrix, 1984 and The Allegory of The Cave
Why Governments Promote Deadly Nuclear Energy and Ban Beneficial Hemp
Hate: The Ultimate Social Control Mechanism
Chemtrails and the Nuclear Connection
About the author:
The Failed Politics and Faulty Science of Climate ChangeActivist, author and Tai Chi teacher Ethan Indigo Smith was born on a farm in Maine and lived in Manhattan for a number of years before migrating west to California. Guided by a keen sense of integrity and humanity, Ethan’s work is both deeply connected and extremely insightful, blending philosophy, politics, activism, spirituality, meditation and a unique sense of humour. His publications include:
The Complete Patriot’s Guide to Oligarchical Collectivism, an insightful exploration of history, philosophy and contemporary politics.
Tibetan Fusion a book of simple meditative practices and movements that can help you access and balance your energy.
The Little Green Book of Revolution an inspirational book based on ideas of peaceful revolution, historical activism and caring for the Earth like Native Americans.
The Matrix of Four, The Philosophy of the Duality of Polarity on the subject of the development of individual consciousness.
108 Steps to Be in The Zone a set of 108 meditative practices for self discovery and individual betterment, including techniques to develop balance, transmute sexual energy.
Terra-ist Letters, a controversial work that humorously contrasts the very serious issues of global nuclear experimentation promotion and global marijuana prohibition.
For more information, visit Ethan on Facebook and check out Ethan’s author page on Amazon.
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If you haven't heard of Claude Davis yet do yourself a huge favor and watch this video. He's going to be the talk of 2017.
One of the smartest guys I ever had the pleasure of meeting, Claude set-up a unique system that changed his life forever.
I already tried it myself and let me tell... you I was completely blown away... His surprising tactics could make your life easier and give you the peace of mind you deserve. ClickBank is the retailer of products on this site. CLICKBANK® is a registered trademark of Click Sales Inc., a Delaware corporation located at 1444 S. Entertainment Ave., Suite 410 Boise, ID 83709, USA and used by permission. ClickBank's role as retailer does not constitute an endorsement, approval or review of these products or any claim, statement or opinion used in promotion of these products.
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A 6.1-magnitude earthquake has struck Japan 175 miles from the Fukushima nuclear plant
Business Insider Erin Brodwin,Business Insider 12 hours ago
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Screen Shot 2017 09 20 at 11.02.47 AM
(USGS)
Less than 24 hours after a 7.1-magnitude earthquake pummeled Mexico City, another tremor has occurred off the east coast of Japan.
The 6.1-magnitude quake struck roughly 175 miles east of the shuttered Fukushima nuclear plant at roughly 2:30 a.m. local time, according to the US Geological Survey. Its hypocenter — the underwater locus of the quake — happened at a depth of about 6 miles.
Screen Shot 2017 09 20 at 11.16.54 AM
(A map of the tectonic plate forces that subject Japan to earthquakes.USGS)
Like Mexico, Japan is located in what is considered an active earthquake region.
The country is influenced by the slipping and sliding of several of Earth's tectonic plates, including the North America plate, Pacific plate, Philippine Sea plate, and Eurasia plate. Whenever these pieces of crust grind or butt up against one another, earthquakes happen.
Over the past century, Japan has been struck by nine severe earthquakes, each of which killed more than 1,000 people.
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SS-100-200
Part of the problem is the country's high population density, which can make even shallow temblors a serious risk.
In 1995, an earthquake along the Japan Median Tectonic Line near Kobe lead to more than 5,000 deaths.
More recently, the magnitude 9 Tohoku earthquake in 2011 killed more than 20,000 people after it triggered a tsunami that generated powerful waves up to 133 feet tall. That earthquake occurred just 43 miles east of inhabited land and its underwater hypocenter was close to three times as deep.
As of 4:45 p.m. ET, there have been no reports of damage or tsunami warnings from USGS or the National Oceanic and Atmospheric Administration.
This is a developing story.
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NOW WATCH: This animated map shows every single earthquake in the past 15 years
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A 7.1 magnitude earthquake has hit Mexico, and people are posting terrifying photos and videos on social media
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Sixteen years after 9/11, ever-vigilant New Yorkers on edge
AFP News Catherine TRIOMPHE,AFP News Sun, 10 Sep 1:38 PM GMT+8
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It's a typical late summer weekend in New York's Times Square, and tourists from around the world are snapping pictures beneath the commercial hub's iconic neon billboards -- watched closely by a heavy contingent of police.
Four cruisers are parked in the middle of the busy intersection, and pedestrian zones have been surrounded by barriers to stop cars from ramming the crowd, a mode of attack favored by violent extremists in recent years.
"I don't like to come to places like this," says Sue Garcia, a massage therapist from Brooklyn. "Or anywhere where incidents have happened repeatedly -- the fear comes to mind."
Fear of an attack. Fear of another 9/11, the deadliest terrorist assault in history, when almost 3,000 lives were extinguished, many in the rubble of the World Trade Center.
For New Yorkers who lost loved ones, narrowly survived or just witnessed the event, memories remain fresh and old wounds are re-opened on its anniversary. And a perpetual state of high alert is the new normal.
Garcia, now 33, was a high schooler when the planes slammed into the Twin Towers. She saw them burn then collapse, and walked all the way home like hundreds of thousands of New Yorkers that day after metro services were suspended.
"I was there, I saw it over and over again, I don't need to think about it," she says.
But her mind always drifts toward the horrors of that day, whenever it is mentioned on TV, or even "when I hear an airplane: it is like the trigger to the thought. It has subsided over the years but it is still there" she adds.
Or while waiting to meet her sister in Times Square, "The Crossroads of the World," that symbolizes the spirit of New York.
- Close calls -
Twice in recent years, catastrophe loomed. In May 2010, police discovered a car packed with explosives and primed for carnage.
In May, a mentally-ill ex-soldier deliberately drove his sedan into 23 pedestrians, killed a young American tourist.
The episodes of anxiety described by Garcia are a burden borne by many New Yorkers.
For those directly affected, the anniversary of the attacks are the "most dreaded date" of the year and post-traumatic stress can remain for an individual's entire life, says Charles Strozier, a psychoanalyst and author of a book that documents the experiences of survivors and witnesses.
"There was a collective trauma, the sense of having been proven to be not invulnerable," he says.
"To say that New Yorkers are still traumatized is an exaggeration. But they think about it, they are aware of it, they do have active fears just below the surface of consciousness about things like bombs in the subways," adds the professor, who watched the destruction of the World Trade Center (WTC) from his office just off Union Square.
Many are also convinced that, even though recent terror attacks have focused on Europe, it is New York, the beating heart of the Western world, that remains the prime target.
- Prime target -
"What better target, unfortunately, than NYC?" asks Tim Lambert, an IT consultant.
Then, as now, he worked on the southern tip of Manhattan near the WTC site. The city, he says, is a "magnet for people from all over the world... It symbolizes the freedoms that we have, the money that we have. What better way to make a statement?"
The 52-year-old says a heavier police presence is now a fact of life that people have come to expect.
"I am not comfortable with it, but it is the new norm. The world is changing and the terrorist threat is part of that change," he adds.
They are apprehensions shared by the city's leaders.
"Thank God this is not an act of terrorism. It is an isolated incident," Mayor Bill de Blasio said in June when a doctor went on a shooting rampage in a hospital where he used to work in Bronx, killing one and injuring six.
When the car ramming incident happened in May, police chief James O'Neill admitted "the worst went through my mind."
To protect its 8.5 million inhabitants, New York has to remain fully prepared.
- See something, say something -
A 38,000 strong police force that keeps watch over the city's public spaces, a massive network of cameras providing round-the-clock surveillance and a ubiquitous campaign to remind denizens "If you see something, say something," are all reminders of the cost of security.
Since 2001, the city has had its own anti-terrorist unit, which today has about 2,000 personnel and representatives in several foreign capitals, according to Robert Strang, president of the New York-based Investigative Management Group.
The agency has at times courted controversy, notably for its program that monitored citizens frequenting the city's mosques which was criticized for being discriminatory.
But the intelligence network is essential and overall and has been successful in preventing major new attacks, said Strang.
The US financial capital also wants to set an example when it comes to honoring the victims of terror abroad.
After recent attacks in Europe, authorities were quick to offer their condolences and assistance, and turned off the lights at the Empire State Building in a mark of solidarity.
And the September 11 Memorial, with its two immense black granite craters, built on the site of the Twin Towers, has become a site of meditation and mourning not just for New York but for the entire world.
It's "a memorial to all the terror victims in a way," said Monique Mol, a 52-year-old Dutch tourist.
"It is like these people will live forever -- like the pyramids and the mummified pharaohs in Egypt."
SWEET POTATO FLATBREAD
August 18, 2017 by Dahn 64 Comments
This Sweet Potato Flatbread gets it’s vibrant orange color from the beta- carotene in the sweet potato. Plus, there is so much nutrition and vitamins in sweet potatoes that combining it into a flatbread adds a healthy punch. This is pure genius!
sweet potato flatbread
Did you know that sweet potatoes can have orange, yellow or purple flesh? In America what we usually refer to as an orange yam is actually a sweet potato. A true yam grows in tropical climates, they have a rough, sometimes hairy skin that is difficult to peel and are rarely seen in America. Those tropical yams are actually poisonous if eaten raw but are safe when cooked. We have never met the purple sweet potato but love both the orange and yellow varieties. The deeper the orange color, the more beta-carotene. The flesh of the orange sweet potato has more beta-carotene than carrots.
This sweet potato flatbread only takes three ingredients, it has no yeast, it is fat free, super easy to make, and it tastes incredible! It stays soft, tender and flexible which makes it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla. The uses for this flatbread are endless but honestly it is so good you can enjoy it plain… no butter required. They are loaded with flavor!
sweet potato flatbread
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People have been making flatbread for eons and traditionally they are made with flour, water and salt. They are flattened or rolled into thin discs and cooked in a skillet on the stove-top. Sometimes yeast is added to the mix, pizza and pitas are types of flatbread with yeast added. The flatbreads are enjoyed the world over with spices and different ingredients added according to the particular culture.
We made this flatbread by combining flour, salt and hot mashed sweet potatoes. There is enough moisture in the sweet potato that additional water is not needed. The three ingredients are stirred together and divided into a log and cut into equal sections. Each section is shaped into a small ball and rolled thinly, then cooked in a dry skillet for a minute, flipped and cooked another minute and BOOM! It is done!
sweet potato flatbread
Watch our video below to see just how easy it is to make this sweet potato flatbread. They are wonderful served with a curry dip, used for sandwich wraps, taco shells, breakfast burritos or just eaten plain. Try them with these Lamb Kofta Kabob Sandwiches or make a wrap using this Chipotle Pulled Pork.
The sweet potato gives these flatbreads an incredible flavor and just by chance makes them healthy and high in fiber. They are fat free and if you cook them on a non-stick skillet, you can make these with virtually no added fat. We used this 16 inch nonstick electric skillet and cooked two at a time to make quick work of finishing them up. However, you don’t have to cook them all at once. The dough keeps well for 4 to 5 days in the fridge. Just seal it in a airtight bag so it doesn’t dry out and make fresh sweet potato flatbreads throughout the week.
This recipe works great with whole wheat flour and most brands of gluten free flour. We have made them with great success using our Ancient Grains Gluten Free Flour Blend as well as this Cup for Cup blend and this Gluten Free Artisan Blend. Using gluten free flour will make them more delicate and difficult to work with and the dough tends to tear easily as you transfer it to the skillet. To solve that problem we slid one of these flexible cutting mats under the flatbread and transferred them directly to the skillet completely intact.
VIDEO: HOW TO MAKE SWEET POTATO FLATBREAD:
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You might also like our Kamut Flour Tortillas our our Grilled Lamb Kofta Kabob Sandwiches or our Tex-Mex Tacos with Chipotle Slaw
sweet potato flatbread
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Sweet Potato Flatbread
prep 10 minscook 6 minstotal 16 mins
author savor the best
yield 8-10 flatbreads
This sweet potato flatbread only takes three ingredients, has no yeast does not need to be kneaded and is fat free. It is super easy to make and it tastes incredible. It stays soft, tender and flexible making it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla.
Ingredients
If using regular all purpose flour:
2 cups regular all purpose flour (240 grams)
1 teaspoon salt
2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes
If using einkorn or spelt flour:
2 1/3 cups einkorn flour or spelt flour (160 grams)
1 teaspoon salt
2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes
Instructions
Blend the flour and salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes.
Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls.
Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick (roughly the thickness of 2 quarters stacked on each other). If you want to make tortillas then roll them out a bit thinner.
Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula.
Once each flatbread is cooked, stack them on top of each other and keep them covered with a dish towel. This is the secret to making sure the bread stays soft. The towel will hold in the steam as they cool down, keeping them soft.
Notes
The moisture content in sweet potatoes varies greatly between the different varieties. You may need to add a few extra tablespoons of flour if your sweet potatoes seem very moist.
You will need a little over a pound of uncooked sweet potatoes for this recipe. Once they are cooked the skin slides off quite easily.
The fastest and easiest way to cook your sweet potato is to microwave them. Simply pierce the sweet potatoes 4 or 5 times with a sharp knife, place them on a microwavable plate and microwave them for 10 to 14 minutes (depending on the size of the potato) until they are soft. When they are cool enough to handle but still warm, the skin practically slips right off.... so easy!
You can either mash the sweet potato with a fork or give it a quick blitz in a food processor if you want a very smooth mash.
This recipe works great with whole wheat flour and most brands of gluten free flour but will be more delicate to work with. Gluten free flour is especially more difficult to work with and the dough tends to tear easily as you transfer it to the skillet.
These flatbreads store well in the fridge for 4 days or in the freezer for 6 months.
Smart Points = 4 points in 1 flatbread
Nutrition Facts
Serving Size 1 flatbread (out of 10 portions)
Amount Per Serving
Calories 132
% Daily Value
Total Fat 0.3 g
0%
Sodium 249 mg
10%
Total Carbohydrates 28.5 g
10%
Dietary Fiber 2.2 g
9%
Sugars 3 g
Protein 3.5 g
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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COMMENTS
Carrie says
September 4, 2017 at 2:23 PM
What is the curry/stew pictured at the top that the flat bread is being dipped into? It looked so yummy!
REPLY
Dahn says
September 4, 2017 at 4:31 PM
Hi Carrie, that was a super fast and easy vegetable curry that I threw together for the photo shoot. I sautéed an onion with some garlic then threw in some diced carrots (probably 3) and a diced sweet potato. Once that cooked for a couple minutes I tossed in 2 or 3 tablespoons of curry powder, a teaspoon of ginger powder, 3 tablespoons of tomato paste and a can of diced tomatoes. Then I threw in a cup or two of broth and a cup of canned coconut milk. It didn’t have all the complex flavors and veggies that a regular curry stew would have but it was actually pretty tasty and we ended up eating it all after I took the photos.
REPLY
Joy says
September 4, 2017 at 2:13 AM
Made with your ancient grains gf flour. You were right, they were delicate until I got them in the pan.Had to add extra flour and then Lots of extra when rolling. Dh and kids really like them so I’m happy. Thank you!
REPLY
Dahn says
September 4, 2017 at 5:33 AM
Joy, thank you so much for the feedback. I really appreciate you taking the time and so glad Dh and the kids liked them.
REPLY
Joan says
September 1, 2017 at 5:11 AM
Oops another question, what about whole wheat or other whole grain flour. Would it still be the 2 cups?
Thank you!
REPLY
Dahn says
September 1, 2017 at 9:36 AM
Yes the measurements for whole wheat flour are the same as regular all purpose flour
REPLY
Joan says
September 1, 2017 at 5:03 AM
How would you store them? Can they be frozen for future use?
Going to try these tonight!!!
REPLY
Dahn says
September 1, 2017 at 9:36 AM
Seal them in a bag and store them in the fridge or freezer.. enjoy
REPLY
Lorna Kroneman Gerk says
August 31, 2017 at 7:48 PM
Good evening, savorthebest.com! I attempted making your Sweet Potato Flatbread recipe. I am NOT able to ingest the regular wheat, all-purpose, GF or any of the other starch flours. What I did use in the recipe was equal ratio of Sweet Potato to Bob’s Red Mill Super Fine Almond Flour, then used a 1/3 Cup scoop & a Tupperware Hamburger Press to make a biscut size disk. They fried up nice. But, I would like to make them paper thin like lefse. Don’t know, what flour should be used to dust the regular rolling pin & table? I may need to use a lefse rolling pin, which I have never used or made Russet Potato Lefse. But, I have enjoyed this awesome food product as a child with melted butter & sugar. Wonder, if it would be possible to make your Sweet Potato Flatbread recipe like the old fashioned Russet Potatoe Lefse. What do you think?
REPLY
Dahn says
August 31, 2017 at 8:54 PM
Lorna, I am so happy to hear you found a gluten free flour that you can substitute with good results. If you want a very thin flatbread then I think you will want to try a blend of a few different gluten free flours. Gluten free flours are particularly fussy and they tend to behave a little better when they are combined with other gluten free flours. I have rolled out some pretty thin breads with the three different flour blends that I link to in the last paragraph of this post. If those flour blends have too much starch in them for you then I would suspect that gluten free oat flour would as well. If you can tolerate oat flour then that might work. I have seen several comments on my facebook post that people are trying coconut flour. Perhaps even a combination of coconut flour and almond flour. I am particularly impressed with millet flour. Does Millet flour have too much starch for you?
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Andrew Friederich says
August 31, 2017 at 5:06 PM
Hi Dahn,
Thanks for an absolutely superb recipe! I’m currently living in Japan, where purple sweet potatoes are abundant, which led to me creating a visually gorgeous and mouth wateringly delicious variation!
Keep up the great work!
Andrew
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Dahn says
August 31, 2017 at 7:22 PM
Andrew thanks for the comment, it is good to know that this worked well with purple sweet potato
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Rick says
August 29, 2017 at 11:23 AM
I’m interested in making these. What would be the best way to prepare the mashed potatoes without cooking them in the microwave?
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Dahn says
August 29, 2017 at 6:56 PM
Hey Rick you can either bake them in the oven or boil them on the stove top. If you want to use the oven then preheat the oven to 400°F. Pierce the potatoes a few times with a knife and bake them for 45 minutes to an hour or until they are soft. When I cook them this way I don’t even peel them first because they are really easy to peel after they are cooked, the skin practically slides off.
If you boil them then place them (whole) in a pot of water, bring the water to a boil then reduce the heat to a simmer and cook for about 30 minutes until they are tender. Then let them cool enough to slide the skin off.
If you want to peel and slice them before cooking them then you could reduce the cooking time to 15 minutes… hope that helps. Let me know if I can answer anything else
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Yumi says
August 28, 2017 at 3:51 PM
Aloha, this looks fantastic!
I was going to use gluten free four. What would you recommend as the measurement for the recipe?
Mahalo:)
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Dahn says
August 28, 2017 at 4:42 PM
Aloha back at ya! I have used a few different gluten free flour blends and the ratio of flour was the same as for regular flour. With that said, it really will depend on the brand and type of flours that are in your flour blend. For instance, coconut flour or blends with coconut flour in it will soak up a lot more moisture. Here are some links to the flour blends that I used very successfully and used the same amount as regular flour.
Cup 4 Cup Pamela’s flour blend (these are affiliate links) and our own ancient grains flour blend
I couldn’t say with certainty how any other flour blend will perform aside from these since these are the only ones I have tested the recipe with. I hope this helps. I would love to hear back how it turns out for you and if you used a different flour than these. Thanks for stopping by
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Ana says
August 31, 2017 at 7:05 AM
Hello, is pure coconut flour possible for this recipe and if yes, how much would you use? Thank you!!
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Dahn says
August 31, 2017 at 9:03 AM
Hi Ana, I have not tried the recipe with coconut flour so I don’t know what the measurements would be. I would love to hear back from you if you try it
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Yolonda Hignight says
August 30, 2017 at 8:37 PM
Would almond flour work? I am grain free and this sounds really good!
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Dahn says
August 30, 2017 at 8:51 PM
Hi Yolonda, I have not tried this with almond flour but I don’t see why it wouldn’t work. The texture and flavor would be different and it would definitely be more delicate to work with. I don’t know how much almond flour you would need. If you try it I would love to hear about your results.
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Stephany says
August 28, 2017 at 11:06 AM
What is the reason for the salt? Can I play with the amount? Would canned sweet potatoes mess this up?
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Dahn says
August 28, 2017 at 12:35 PM
Hey Stephany, salt really enhances the flavors in this recipe. Just a small amount makes a big difference. If you have problems with salt then this recipe works well without any salt at all but it will be a bit on the bland side (but still quite delicious). You certainly could adjust the amount of salt in the recipe by reducing it or increasing it but I would not recommend increasing the salt by more than 1/8 or 1/4 teaspoon…. truly a little salt goes a long, long way and it is easy to ruin a recipe by adding too much.
About using canned sweet potatoes…. that would work if you could find them canned only in water. Most canned sweet potatoes I see have been canned in sugar syrup. I saw some people comment on social media that they would like to try unsweetened canned pumpkin puree but I have not heard back to find out if their results were successful. In theory, it would work but may require a bit more flour.
I hope this helps. Thanks for stopping by
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Lauren says
August 27, 2017 at 4:59 PM
Looks so good, and easy! Cannot wait to try!
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Dahn says
August 27, 2017 at 6:17 PM
thanks Lauren, I hope you enjoy it
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Catherine says
August 24, 2017 at 12:04 PM
I love making my own flatbreads…these look wonderful with the sweet potato! A definite must-try! 🙂
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Dahn says
August 24, 2017 at 8:08 PM
oh if you like making flatbreads you will enjoy this one, it really is yummy
Dahn recently posted…PanzanellaMy Profile
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Sues says
August 24, 2017 at 11:57 AM
Ooh I definitely want to try making this! It’s right up my alley. Pinning for sure 🙂
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Dahn says
August 24, 2017 at 8:07 PM
enjoy and thanks for pinning 🙂
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Roxana says
August 24, 2017 at 11:16 AM
This is really an awesome and creative recipe. Will work great with Indian and other eastern dishes. I love the sweet taste from the potatoes.
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Dahn says
August 24, 2017 at 8:07 PM
definitely a good one with Indian dishes. I just made a cranberry turkey roll up with it for lunch and that was so good as well
Dahn recently posted…PanzanellaMy Profile
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Joyce | Pups with Chopsticks says
August 24, 2017 at 11:14 AM
3 ingredients? :O I definitely need to try this out, I love sweet potatoes. I had no idea that sweet potatoes had more beta carotene than carrots! :O learn something new everyday! I need to have this more often!
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Dahn says
August 24, 2017 at 8:06 PM
yes do try it out Joyce, it is one of my favorites
Dahn recently posted…PanzanellaMy Profile
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John/Kitchen Riffs says
August 23, 2017 at 7:30 AM
What a neat dish! I’ve made tons of flatbreads, but never even thought of using sweet potato. But I will, I will! 🙂 Thanks!
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Dahn says
August 24, 2017 at 8:04 PM
I do hope you enjoy this one John, it has a great flavor and goes with so many things
Dahn recently posted…PanzanellaMy Profile
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Marie | Yay! For Food says
August 21, 2017 at 11:09 PM
Sweet potato is one of my favourite vegetables! I love that this recipe only has 3 ingredients. I need to try this one out.
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Dahn says
August 22, 2017 at 9:28 AM
I love it too Marie, and it sure makes the flatbread taste good
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Jillian says
August 21, 2017 at 10:41 PM
I love this recipe, I can’t wait to give it a try!
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Dahn says
August 22, 2017 at 9:28 AM
hope you enjoy it Jillian
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Brian Jones says
August 21, 2017 at 10:19 PM
They sound fantastic I make flatbreads all of the time but never considered using mashed potato as a base.
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Dahn says
August 22, 2017 at 9:28 AM
I hope you give this one a try Brian, it is super easy
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Trang says
August 21, 2017 at 9:23 PM
I love sweet potato, this is such a great recipe! I’ve never made any type of bread with sweet potato, but you’re giving me ideas now!
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Dahn says
August 22, 2017 at 9:29 AM
thanks Trang, I hope it inspired you
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Suchi @elegantmeraki says
August 21, 2017 at 7:40 PM
I make flatbreads all the time. but never tried with sweet potato, I am sure it will be tender and a great lunch item!!
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Dahn says
August 22, 2017 at 9:29 AM
definitely a great lunch item 🙂
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Angie@Angie's Recipes says
August 20, 2017 at 8:03 AM
Can’t wait to give this a try! Love just how soft and tender they are.
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Dahn says
August 20, 2017 at 7:11 PM
thanks Angie, enjoy!!
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Maria says
August 19, 2017 at 7:39 AM
Fell in love with this recipe immediately! The video is great! Can’t wait to give it a try. Thanks for sharing 🙂
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Dahn says
August 19, 2017 at 4:37 PM
thanks Maria, I appreciate that
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Ginny McMeans says
August 18, 2017 at 8:36 PM
I love this flatbread so much! It is going into my ‘make all the time’ recipe box. Thanks for the great recipe.
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Dahn says
August 18, 2017 at 9:07 PM
Thanks Ginny, it’s definitely in my “make all the time’ box 🙂
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Lindsey says
August 18, 2017 at 5:37 PM
I love sweet potatoes! Since this recipe is easy AND healthy I’ll definitely be trying it. Thanks for sharing!
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Dahn says
August 18, 2017 at 9:02 PM
thanks Lindsey, I hope you enjoy it
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Patty @ Spoonabilities says
August 18, 2017 at 3:42 PM
Not only delicious, but so visually appealing and SO EASY! These are so great!
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rika says
August 18, 2017 at 3:19 PM
These flatbreads look amazing and healthy! I love sweet potato!
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Rae says
August 18, 2017 at 11:53 AM
I see these in my immediate future. I bet these will be a huge hit at the lake this weekend.
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Dahn says
August 18, 2017 at 1:30 PM
Sounds like you have a fun weekend planned 🙂
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Kristina @ Love & Zest says
August 18, 2017 at 10:24 AM
These look and sounds so good! So many ways you could use them!
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Dahn says
August 18, 2017 at 1:30 PM
Thanks Kristina, yes they are so versatile
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Calleigh - TheForkBite says
August 18, 2017 at 10:13 AM
I like this flatbread with mashed sweet potato. I bet this is so yum and tasty.
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Dahn says
August 18, 2017 at 1:31 PM
Thanks they really are
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Amy @ The Cook Report says
August 18, 2017 at 9:58 AM
These looks so lovely, I’ve never seen sweet potato used in this way
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Dahn says
August 18, 2017 at 1:31 PM
thanks Amy
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Jagruti says
August 18, 2017 at 9:42 AM
Love the idea of adding mashed sweet potato in flatbread dough, sounds delicious.
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Dahn says
August 18, 2017 at 1:31 PM
Thanks, they are
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Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. We believe nutritious, wholesome food doesn't have to sacrifice flavor. Celebrate our passion for real food with real flavor. Read More…
Seared Scallops with Romesco SaucepanEasy Barbecue Pork RibsBaked BeansSpanish Romesco SaucePanzanellasweet potato flatbread
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