Ingredients • 4 thick carrots • 2 tablespoons liquid smoke (I used hickory flavor, but you can use anyone you'd prefer) • 2 tablespoons reduced sodium tamari or soy sauce • 1 tablespoon maple syrup • 1/4 teaspoon onion powder • 1/4 teaspoon garlic powder • pepper Instructions 1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 2. Peel the carrots. For true hot dog resemblance, when peeling, round the edges (like a hot dog.) 3. In a small bowl, whisk together the liquid smoke, soy sauce, maple syrup, onion and garlic powder. Place the carrots in a shallow baking dish and pour over the liquid mixture. If you have the time, cover and let them marinate for at least 2 hours. If not, that’s okay, just roll the carrots around in the mixture, using your fingertips to massage the marinade into the carrots. When the carrots are coated in the mixture, season with pepper and transfer to the baking sheet. Roast for 35 minutes or until fork tender. Every five minutes, brush the carrots with the remaining marinade mixture. 4. Once your carrot dog is done, place it into a hot dog bun and top it with your favorite hot dog toppings. FOR THE HAWAIIAN DOG: 1 teaspoon extra virgin olive oil 1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A) ½ cup diced pineapple 2 tablespoons teriyaki sauce (I like Tessemae’s) salt and pepper 1 carrot dog (see recipe above) 1 hot dog bun (I used Rudi’s vegan hot dog buns) 1 pinch red pepper flakes 1 scallion, diced, green parts only Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan. Add the pineapple and teriyaki sauce to the skillet and cook for 2 minutes or until pineapple is heated through. Place the carrot dog in the hot dog bun and top with pineapple mixture. Garnish with red pepper flakes and scallions. FOR THE CLASSIC DOG: 1 teaspoon extra virgin olive oil 1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A) salt and pepper 1 large Kosher pickle 1 carrot dog 1 hot dog bun mustard Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan. Meanwhile, spiralize the pickle with Blade D. Set aside about ¼ cup pickle noodles and reserve the rest for future use in the refrigerator. Place a carrot dog in a hot dug bun and top with pickles, onions, and drizzle with mustard. FOR THE BASIC DOG: 1 teaspoon extra virgin olive oil 1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A) salt and pepper 1 carrot dog 1 hot dog bun mustard ketchup Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan. Place a carrot dog in a hot dug bun and top with onions, and drizzle with mustard and ketchup. FOR THE CHIPOTLE CHEESE DOG: 1 teaspoon extra virgin olive oil 1 cup spiralized white or red onion (about ¼ of a medium onion, Blade A) salt and pepper 1 carrot dog (see recipe above) 1 hot dog bun ¼ cup cubed avocado (about ¼ avocado) 3 thin slices of jalapeno For the cheese sauce*: 2/3 cups vegetable broth 1/2 cup raw cashews, soaked for at least 2 hours, drained 1 chipotle chile in adobo sauce, finely chopped 1.5 tablespoons nutritional yeast flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 pinch onion powder *This will make about 1.25 cups of sauce and this recipe is only for one carrot dog, so you will have leftovers. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion and cook for 5-10 minutes or until mostly wilted and starting to brown. Season with salt and pepper. If needed, add water or vegetable broth to the pan to keep the onions from sticking to the pan. While the onions cook, add all of the ingredients for the cheese sauce into a high speed blender and process until creamy. Taste and adjust if necessary. Transfer the sauce into a small pot over medium heat and let heat up, about 3 minutes. Reduce the heat to low and keep warm until onions are ready. Place a carrot dog in a hot dug bun and top with about ¼ cup of cheese sauce, then avocado, jalapenos, and scallions. http://inspiralized.com/vegan-carrot-dogs-with-spiralized-toppings-four-ways/

When your body is in an alkaline state, you are less likely to suffer from chronic diseases. The foods and beverages you consume each day have a direct impact on the acid and alkaline balance in your body. This balance is measured by determining your pH value, which tells you if your body's fluids and tissues are more acidic or alkaline. On a pH scale of negative 4.5, which is very acidic, to positive 9.5, which is highly alkaline, your body is considered healthy and alkaline if you have a pH level of 7.0 or above. IMAGINE.. Fewer Colds An acidic environment promotes the growth of bad bacteria, yeast and fungi. The imbalance of your body's good bacteria makes you more prone to getting infections. You will be less likely to suffer from the common cold when your body is alkaline. Cancer Prevention A major benefit of having an alkaline body state is that you might reduce your risk for developing cancer. When your body is too acidic, oxygen levels are lowered and cellular metabolism stops. This can lead to the growth of cancer cells. Maintaining an alkaline state helps encourage healthy cell turnover, which is key in the prevention of cancer. Healthy Weight Fruits and vegetables make your body more alkaline, while processed foods, sugar, refined carbohydrates and alcohol make you more acidic. By eating alkalizing foods, you are more likely to maintain a healthy weight. The frequent consumption of acid-producing foods is more likely to contribute to a weight problem. Thoughts??? https://www.livestrong.com/article/444199-what-are-the-benefits-of-alkaline-in-the-body/

It’s not unusual for people to say they feel much better after dropping gluten from their diets, even though they don't have celiac disease, digestive experts report. What these people describe has come to be called “non-celiac gluten sensitivity,” or NCGS. It's a little-studied diagnosis that has contributed to the growing market for gluten-free products, expected to surpass $6.2 billion worldwide by 2018, according to one estimate. NCGS is “a wildly popular topic on the Internet,” says Douglas Seidner, MD. “There’s a lot of discussion, a bit of confusion.” Seidner is director of the Center for Human Nutrition at Vanderbilt University. He spoke about the gluten controversy last Saturday at a meeting of the American Society for Nutrition. In celiac disease, eating a protein in wheat, rye, and barley called gluten triggers inflammation in the small intestines.The problem is that little is known about NCGS, from how much gluten is needed to trigger symptoms to whether gluten is even the culprit, Seidner says. Meanwhile, he says, many people are eliminating gluten from their diets because they think it will improve their health, even if they don’t have celiac disease. Gluten helps bread rise and gives bread, pasta, noodles, and other wheat products elasticity and appealing texture. Any one who suffers care to share??