White Wellness Radio

Yoga & Nationalism (2-7-19)

Tabitha discusses the multiculturalism being pushed in the yoga and organic food worlds, as wells as the connection between yoga and NS Germany, Indian Nationalism, the gluten free scam and a daily ayurvedic routine. 

Perversions of Yoga (1-31-19)

Tabitha discusses the anti-White and degeneracy agendas in the yoga world.  She also talks about tantra, spinal health, black yoga, jewish yoga, Kemetic (Egyptian) yoga and why there is no Whites only yoga. 

Creme Brulee (01-02-20)

Tabitha leads listeners through a cooking audio where she prepares creme brulee, a classic French custard using coconut cream for a tropical twist. 
This is a great restaurant style dessert that can be made at home very easily.  Creme Brulee is the perfect thing to savor after a romantic meal.   Serve with Tuile Cookies and Berries for classic French Flair.  It was the White race that developed fine cuisine (gastronomy).
1 quart heavy cream or two cans of coconut cream plus 1/2 cup water
1/4 tea. vanilla bean powder
1 teaspoon vanilla extract
1/2 cup maple sugar (for the custard)
1/2 cup superfine cane sugar (for the brulee)
8 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F (160 C).
Place the cream (or coconut cream and water) and vanilla bean powder into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.  Stir in vanilla extract.
In a medium bowl, whisk together 1/2 cup maple sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Strain mixture through a sieve.  Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the 1/2 cup superfine cane sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Gift Mixes in a Jar (12-19-19)

Tabitha leads listeners through a cooking audio where she prepares a gift mixes, including recipes for pumpkin spice pancake mix and coconut caramel snack mix.  
Whole Grain Pancake Mix Gift in a Jar Recipe
Yields one 16 oz. gift jar and two 32 oz. gift jars
2 C rolled oats, pulsed in the food processor a few times (or substitute 1 cup of rolled rye for 1 cup of rolled oats)
2 C all purpose flour
2 C whole wheat pastry flour
1/2 C turbinado sugar, 1/4 cup date sugar
1 C buttermilk powder
3 TBS baking powder
2 TBS pumpkin pie spice
3 tsp Redmond sea salt
½ tsp baking soda
Glass jars: two 32 oz jars & one 16 oz jar
♦ Mix the ingredients in a large bowl until combined.
♦ Using a wide mouthed funnel or a parchment paper cone, fill the jars.  Seal the jars tightly.
♦ Wrap festive ribbon around the lid and include the following directions with your gift:
Additional ingredients required per batch:
1/3 C unsalted butter, coconut oil, melted or avocado oil
2 large eggs
1 C milk or water
Directions:
♦ To make pancakes, add 2 cups of the pancake mix into a medium bowl.
♦ Beat eggs in a mixing bowl. Mix in the melted and butter or oil with the milk or water and add to the eggs. Sift in the pancake mix while mixing well.
♦ Preheat griddle on medium-low heat and add some avocado oil, coconut oil or butter to lightly grease it. Pour batter by ¼ cupfuls onto the hot griddle.
♦ Flip the pancake once small bubbles start appearing in the batter, appx after 2 minutes. Cook until second side is golden brown.
♦ Serve the pancakes with butter and maple syrup!
Coconut Caramel Snack Mix Gift in a Jar Recipe
1½ C pretzels
1 1/2 C cashews
1½ C shredded cereal or O’s
1 1/2 C thick coconut flakes
1/2 C turbinado sugar
Glass jars: two 32 oz. jars
♦ Starting with the pretzels, layer half of each ingredient in a glass jar.  Finish by topping with sugar.  Seal the jars tightly.
♦ Wrap some festive ribbon around the lid and include the following directions with your gift:
Additional ingredients required (for each jar)
1/4 C unsalted butter
1/2 C maple syrup or brown rice syrup
1/16 tsp baking soda
Directions:
♦ Pour the sugar off of the top of the jar and add to a small cup.  Put all the ingredients onto a large serving platter or cookie tray.
♦ In a small saucepan, melt the butter over low heat. Once melted, add the syrup and reserved sugar, and stir well to combine. Continue stirring until the caramel comes to a boil, then reduce to a simmer and cook three more minutes while stirring. Remove from heat and stir in the baking soda with a whisk until the sauce is thick and looks a bit fizzy.
♦ Carefully drizzle the warm caramel sauce over the snack mix. Allow to cool completely before serving.
♦ Store any leftover snack mix in a jar with an airtight lid for 3-4 days.

Fried Chicken (12-17-19)

Tabitha leads listeners through a cooking audio where she prepares a classic recipe for fried chicken.  
Fried Chicken 
2 cups of real buttermilk
1 tea. Redmond real salt
a few shakes of Tabasco
1 lb. pastured chicken breast, sliced horizontally into about 4 pieces per breast
1 cup of all purpose flour
3/4 tea baking powder
a few grinds of fresh black pepper
1/4 tea. cayenne pepper (optional)
1/2 tea. dried rosemary, crushed
1/2 tea. dried thyme
1/2 tea. dried parsley
avocado oil, for frying (I now recommend coconut oil)
 
In a large glass bowl, make the brine by whisking together the buttermilk, salt and Tabasco.  Add the chicken, making sure that it is completely submerged.  Cover and refrigerate for 6-12 hours.  Remove the bowl from the refrigerator about 1 hour before you plan fry.
 
Line a rimmed sheet with parchment paper.  In a shallow dish, whisk together the flour, baking powder, and seasonings.  One piece at a time, remove the chicken from the brine, shaking off the excess, and roll in the seasoned flour until completely coated.  Place the coated chicken on the lined baking sheet.
 
In a large, cast iron pan, pour the oil to a depth of 1 inch (2.5 cm).  Heat over high heat until temperature reaches 350F (180C).
 
When the oil is ready, using tongs, carefully add the chicken pieces to the hot oil and fry until the undersides are golden brown, about 3 minutes.  Using tongs, turn and cook until the second sides are golden brown, about 3 minutes longer.  Transfer the pieces to a paper towel lined plate to drain.  Repeat with remaining chicken pieces.  Serve as soon as possible, or keep chicken pieces warm in a 200F (93C) oven.
 
Adapted from the book Williams-Sonoma Chicken for Dinner

Ruiskakut: Finnish Rye Cookies (12-09-19)

Tabitha leads listeners through a cooking audio where she prepares a traditional Finnish Christmas/Yule cookie called ruiskakut.  
These cookies originated in Finland (although some sources say they originated in the land of Karelia, which includes parts of Finland and Russia).  They are a Winter/Christmas treat.  They are sometimes called Estonian Rye Cookies.  Some versions of this recipe also include caraway or anise seeds.
They are mainly made with a whole grain rye flour and are often served as appetizers with a cream cheese spread or fruit preserves.  These deliciously crisp cookies can also be served with a warm mug of coffee, tea or eggnog.
 
Ingredients:
3/4 cup of rye flour 1/2 cup unbleached white flour
1/4 cup whole wheat pastry flour
1/2 cup of maple sugar
1/4 teaspoon Celtic sea salt
1/4 teaspoon cardamom
1/2 cup softened unsalted butter
1/4 cup of whole milk
1 teaspoon of vanilla extract
 
Instructions:
 
Stir the flours together with maple sugar, sea salt and cardamom in a mixing bowl.  Add butter and rub with your fingers until mixture resembles fine crumbs.  Mix the milk and the vanilla in a small glass measuring up.  Add the vanilla milk, stirring with a fork until a stiff dough is formed.  Gather together and press into a ball. Chill in the fridge for one hour (or the freezer for 30 minutes if you are short on time).
 
Roll a portion at a time on a floured board or pastry cloth to about 1/8″ thickness.  Cut out rounds with a 2″ cookie cutter. Using a tiny round cutter (1/2″ diameter-you can use the cap from your vanilla extract), cut a hole slightly off center.  Prick/dock each cookie several times with a fork and place on parchment lined cookie sheets.  Bake at 350 for 8-12 minutes or until cookies are firm when touched.  Cool on wire racks. Store airtight at room temperature for up to a week; freeze for longer storage.  Makes about 2 dozen.
 
Recipe adapted from the book The Joy of Cookies by Sharon Tyler Herbst
 
 

Khichdi: Mung Bean & Rice Stew (12-02-19)

Tabitha leads listeners through a cooking audio where she prepares a traditional Vedic dish called khichdi or kitchari.  The term khichdi is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.
But first, a little bit about the second chakra:  
The Sacral Chakra (Svadhishthana)
When I cook I’m conscious of adding a good variety of colors to my food through the use of vegetables. This particular dish with its bright orange hue feeds the sacral chakra which is part of the lower triangle of energy centers in the body.
Second Chakra: To feel, to desire, to createLocation: Sex organsOrgan/Gland: Sex organs, reproductive glands, kidneys, bladderColor, Element: Orange, WaterYoga Exercises: Frog Pose, Cobra Pose, Butterfly, Sat Kriya, Cat Cow, Pelvic Lifts
Behavioral characteristics of the sacral chakra:
Emotions, feelingsRelationships, relatingExpression of sexuality, sensual pleasureFeeling the outer and inner worldsCreativityFantasies
Sacral chakra imbalance:
Dependency or co-dependency with others (psychic vampirism)
Dependency on a substance that grants you easy access to pleasure (addiction)
Being ruled by your emotions
Feeling numb, out of touch with yourself and how you feel (deracination)
Overindulgence in fantasies, sexual obsessions (excessive masturbation, pornography)
Lack of sexual desire or satisfaction (low libido, anorgasmia)
Feeling stuck in a particular feeling or mood
Khichdi
(makes about 6 serving)8 cups filtered water1/3 cup sprouted mung beans (I like truRoots brand)1/2 cup white jasmine rice (I like Lundberg brand)1 bay leaf1/2 white onion, chopped5 cloves garlic, minced or pressed2 teaspoons ginger, grated2 teaspoons turmeric, grated1/2 teaspoon dried turmeric1/2 teaspoon ground coriander1 teaspoon dried basilfreshly ground black pepper, to tasteCeltic sea salt, to tastecoconut aminos, to taste (I like Coconut Secret brand)umeboshi plum vinegar, to taste (this is not a true vinegar but a brine that adds depth to many recipes as well as having alkalizing properties.  I like Eden Foods brand.)1 cup chopped vegetables (celery, broccoli, zucchini, spinach, carrots, beets, cauliflower, mushrooms – I use carrots only)Garnishes: crushed red chili flakes, cilantro, scallions, sesame seeds, nutritional yeast
In a large stainless steel pot combine the water, mung beans, rice, bay leaf, onion, garlic, ginger, both turmerics, coriander, basil and black pepper.  Cover and bring to a boil.
Once boiling, lower the temperature and simmer 30 minutes until ingredients are soft and soupy.
Add the sea salt, aminos, and umeboshi vinegar to taste.  Be gentle with the seasoning.  You can always add more to your individual serving.
At this point, add the vegetables.  Firmer veggies like celery, carrots, beets, and mushrooms need about 20 minutes to cook depending on size.  Softer veggies like broccoli, zucchini and cauliflower need 10 minutes or less.  Spinach can be added right before serving to help maintain its bright green color.
Once the veggies are tender, the kitcheree is done and ready to serve.  Garnish as suggested and enjoy this hearty and flavorful stew!
Recipe adapted from the book Kundalini Yoga: The Flow of Eternal Power

Southern Cornbread (11-28-19)

Tabitha leads listeners through a cooking audio where she prepares a classic cornbread recipe.  
This is an easy to follow recipe that’s great for Thanksgiving, Summer barbecues or any other time you fancy a plump slice of cornbread.
 
I use all organic, grass fed and pastured ingredients.  Try to get the best versions of each product you can find.
Ingredients:
1 cup whole wheat pastry flour or unbleached white flour
1/2 cup medium grind cornmeal
1/2 cup corn flour
1 teaspoon Celtic sea salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk (whole)
1/3 cup avocado oil (I now recommend coconut oil)
1/3 cup raw honey
1/2 cup corn (frozen or fresh)
 
Directions:
Preheat oven to 400F (200C).  Lightly oil an 8×8″ glass baking dish.
 
In a medium bowl mix the dry ingredients.  In a small bowl mix the wet.  Add the wet over the dry and stir to combine.  Add corn and gently mix to combine.
 
Pour the batter into the oiled baking dish.  Bake in a preheated oven for 30 minutes, or until center is set and edges are golden brown.  Let cool and enjoy!

Golden Milk, the Solar Plexus and Ghee (12-17-19)

Tabitha shares a recipe for a golden milk latte', some information on the 3rd chakra/solar plexus (Sanskrit word manipura) and the historical benefits of ghee (clarified butter).  
Golden Milk Latte' (Serves 1)
2 tb. coconut milk powder
1 tb. gelatin
1 tb. collagen
1 tea. maple sugar
 
pinch Celtic sea salt
 
1/2 tea. medicinal mushroom (cordyceps, reishi or lion’s mane)
 
1/4 tea. astragalus, optional
 
2 cups hot, filtered water
 
2 tea. turmeric ghee (I like Pure Indian Foods brand)
 
cardamon, to garnish
 
Combine the dry ingredients in a blender.  Add the water, then the turmeric ghee.  Buzz for 30 seconds until blended.  Pour into mug and garnish with cardamom.  Enjoy!

Debunking the Hitler was a Vegetarian Myth (Late 2019)

Tabitha discusses the zogwash propaganda that Hitler was a vegetarian.  This lie keeps us confused and weakens us.