This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile


The answer to the American health crisis is the food that each of us chooses to put in our mouths each day...It's as simple as that. T Colin Campbell, PhD, Author Whole and The China Study


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My brother posted this on Facebook this morning and not only is it funny, it's informative.  It goes to what I say a lot on this's the proof behind the science that matters.  Just because Oprah says it's so doesn't it make it so!


Enchilsagna, laschada, lasenchilagna, whatever you want to call this, it's good.  The layering like lasagna with different layers with the ingredients of enchiladas and all WFPB n(o)il.  

Double (or triple) the recipe of my enchilada red sauce.  It's nice to have extra to pass at the table

For the red sauce:

In a separate sauce pan, add all of the following ingredients and heat until lightly boiling.
4 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon crushed oregano (Mexican oregano if you can find it)
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon chili powder
2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)

For the Filling|:

Re-hydrate 11/2 cups TVP with 21/2 cups Vegetable Stock
1 28 oz can black beans (rinse to remove salt)
1 28 oz can pinto beans (rinse to remove salt)
1 tbl cumin
1 tsp sea salt

Slightly crush half of each type of bean and mix all of the remaining ingredients together and this will make two layers

4 cup mixture baby kale and baby spinach (or any variation of greens)
1 head cilantro rinsed and most of the stems removed

Mix all of greens together and this will make a layer

1 cup fresh or frozen sweet corn
1 can (14 oz) sliced black olives
2 tomatoes sliced (time to use some of those heirlooms you grew this summer)
at least 25 corn tortillas

In a 9 X 14 inch lasagna pan, begin the layers.
1.  Light red sauce
2.  Corn tortillas dipped in red sauce
3.  TVP/bean mixture with black olive slices on top
4.  More corn tortillas dipped in red sauce
5.  Green layer with tomatoes placed on top.  Add some sauce to this layer
6.  More corn tortillas dipped in red sauce
7.  Second TVP/Bean layer with remainder of olives followed by corn
8.  Last layer of Corn tortillas dipped in red sauce
9.  More red sauce on the top

Cover tightly with aluminum foil and put in a pre-heated 375 degree oven for one hour.

Serve with a dollop of my whole made Sour Cream and some avocado slices.


This is a great cheat for hash-browns.  You can buy an eight pack of these dehydrated potatoes and each one makes 6 1/2 cups of hash-browns.  This is n(o)il in a non-stick skillet.  I add some salt, garlic powder, onion powder and pepper.  In the beginning stir it up and then leave it in the pan until you get the desired color.  Using hot pads, put a plate or cutting board on top of the pan and flip them out.  If you have a good non-stick pan they'll come right out...but wait until you have a crust on the potatoes because that's what allows them to release from the pan.

Serve alongside a great tofu scramble and with some of my sourdough toast and my sourdough toast and cream cheeze and you've got the breakfast of champions.

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