Salad Booster

Salad Booster. Pic by M.C.

Originally, I bought Salad Booster in a Cheesy flavor, tried it, and then it sat in my spice cabinet. I tried it again about a year later on salad and really liked it, but when I ran out of it, I couldn’t find it. Come to find out they don’t make the mixture anymore. Now I make Salad Booster out of necessity. It’s good on a baked potato and in stir-fry. My Salad Booster is inspired by the original recipe.

1/2 cup pumpkin seeds, salted and roasted
1/2 cup sunflower seeds, salted and roasted
1 tsp. chia seeds
1 tsp. spirulina
1 tsp. Himalayan salt
2 tsp. nutritional yeast
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red chili flakes

Optional: 1 Tbsp. Eden’s Seaweed Gomasio
Either squeeze lemon on salad or put lemon peel in Salad Booster

Yield: Over one cup. About 16 servings.

Put all ingredients in blender. I use my Vitamix dry grain container. Pulse for about twenty seconds until you have a powdery consistency. Don’t over blend or you will end up with nut butter. I did that once and still used it. Just add some to vinaigrette salad dressing if that happens.

Make a salad, pour vinaigrette, spoon on Salad Booster—one tablespoon per person/salad, squeeze half or a whole lemon for a family sized salad, grind sea salt and pepper over bowl, and then toss. I hope you get creative and try the booster on different green salads!

8 cups Spring Mix-roughly
1 carrot, grated
2 celery sticks, chopped
3/4 canned garbanzo beans

1-2 Tbsp. agave
1 part balsamic vinegar
2 parts olive oil, extra virgin

Shake well in closed salad dressing container. You might want less vinegar than me.

Food for Thought:
It was Dec. 4, 2020, maybe around 8p.m. We had just gotten home and I had walked inside when Renaissance Man called me outside. He pointed up at the sky. There were little lights in a row perfectly spaced out. They appeared west then disappeared in the east directly above us. Were they spaceships? Or were they Santa’s reindeer? Well, there were maybe 30 tiny lights going about quietly. It was a beautiful sight.

We looked it up and found a similar picture that looked like Elon Musk’s SpaceX Starlink satellites. The ones we saw were spaced perfectly unlike the pictures, but still probably satellites. It was disappointing to find out they weren’t visitors from afar.

Then as I recall that same weekend, I was decorating the Christmas tree and Renaissance Man called me to the TV. He had “The Twilight Zone” The Shelter (TV Episode 1961) paused at the last scene. The jist of it was during a neighborhood party the radio announcer said unidentified flying objects were going southeast. The voice said to go to a shelter. As I recall the word, lockdown or quarantine, was used. All the people freaked out thinking a nuclear attack was coming and forced their way into the doctor’s bomb shelter. They turned on each other and one neighbor said racist things to another. Then at the end, the voice on the radio lets everybody know it was a mistake. It was just a satellite reentering the Earth’s atmosphere. The neighbor’s apologize to each other and say they will pay for the damages of the shelter. But, the doctor says, “I wonder, I wonder if anyone of us has any idea what those damages really are. Maybe one of them is finding out what we’re really like when we’re normal. We were spared a bomb tonight. And I wonder if we weren’t destroyed even without it?”

I said it was predictive programming. Renaissance Man said they didn’t have it back in the 1960s. Perhaps they were trying to soften the blow of events by making the mass population more accepting of planned events. The more I read the more it seems like the elites are just copying history or using a formula. It was one of those moments that wasn’t a coincidence.

Happy Vegan!

Recipe from blog of

Copyright 2021 Melissa Crismon

Potato Soup

Vegan Potato Soup. Pic by M.C.

I love soup and have wanted to share one of my simple vegan recipes. Potato soup is easy to make and you can eat it for days. I get more done when I have a meal ready to warm up for the next day or so. Add a salad and garlic bread to complete the meal. Russet potatoes are grainy if over cooked. I sometimes use Yukon Gold Potatoes, which comes out even better depending on your preference.

Potato Soup Recipe
1 Tbsp. olive oil
1 onion, diced
3 celery ribs, chopped
5 garlic cloves, minced
2 carrots, peeled and diced
1-2 tsp. Himalayan salt
cracked pepper to taste
5 russet potatoes, peeled and diced
6 c. water
2 bouillon cubes, Edward & Sons—Not-Chick’n-vegan/gluten-free

Yield: 6 servings

Prep all veggies. Heat oil in pot then cook onion until translucent—about 5 minutes. Add celery, garlic, and carrots. Stir for about 5 minutes. Add 1 teaspoon of salt and pepper to taste then stir for 1 minute. Add potatoes then water. Add bouillon and stir. Bring to a boil then simmer for 45 minutes. I add the second teaspoon of salt after the soup is cooked in case I’m good on the saltiness.

Food for Thought:
I recently heard someone young say, “You can’t survive without eating meat.” I’ve done more than survive all these years as a vegan. Adam and Eve ate from the trees. It is because of sin that we eat our friends and helpers. We were not made to eat animals. Look at cows. They eat grass and grow to be strong. Ranchers will say the grass the cows eat has Omegas 3 and 6. Skip the cow and eat the plants. Or people will ask how vegans get their protein. You don’t need as much as you think. I heard a vegan nutritionist tell her client, “There is a little bit of protein in everything.” If you read last year’s posts, you’ll see that I had to ditch my food allergies like wheat and start seriously juicing. Everybody is different and will have to make their own adjustments for their veganism. I hope you learn to see things differently.

Happy Vegan!

Recipe from blog of

Copyright 2021 Melissa Crismon