Thom has learned quite a lot during the years after the journey on period of his life began. As he travels, he continues to do research to learn how to keep his body healthy, strong and above ground. The journey on period followed the mowing grass period, where he had, it seems, little time to eat and live healthy. However, it did not take long after the journey on began that he felt the need to learn a better way to live his life, and this better way began first with his food choices.

Further, he plans to add all of the information that he gleans from his research, including new recipes to the pages of this website. These recipes will include those he creates, finds in his research and even some that are donated by other for display here.

One very important fact about preparing food intended to keep a person healthy is that first and foremost, all of the ingredients should be Living Food. What is Living Food?

Living Food is: (1) preferably plant based; (2) organic; (3) has no added salt; (4) has no added sugar; and (5) has no added fats(oils).

Too, if a person eats meat, then it should be range fed or wild caught and not be from those animals fed in farms, feed-lots or similar commercial industries.

For more information about what living food is and what it is not, please see the discussion on this website in the Appendix Passage, under the Quill Strokes discussion of The Real Way, particularly the Third Step, Living Food.

Mix one tablespoon ground flaxseed and three tablespoons alkaline spring water, then chill for fifteen minutes to allow it to thicken.

Also, re-hydrate all dried berries overnight with alkaline spring water. Save water.

Anthocyanidins protect the photosynthetic tissues from the direct rays of sun and they render bright colors to the flowers resulting in the success of the flowers in attracting different agents of pollination such as birds and bees.

The hydrated ground flax seed serves the same purpose in the recipe as two eggs (it binds the liquid and solid ingredients, adds color, flavor and moisture.) However, flax seed does even more, because the oil from flax seed are high in Omega-3 fatty acids, essential fatty acids (EFAs) which are important for healing the body. EFAs work all over the body to protect cell membranes. Flax seed is a high source of fiber (acting as a natural equalizing agent in the digestive tract, is high in magnesium (which helps to reduce symptoms of asthma), lignans (helpful in defending against estrogen-dependent cancers such as breast cancer), and alpha-linolenic acid (which has a positive impact on reducing blood pressure.)

Flaxseed has shown: to slow down the spread of prostate cancer and melanomal; decrease thinning of blood vessels which frequently lead to migraines and sleeping problems; helps with rheumatoid arthritis, osteoporisis and helps cure skin problems such as acne and eczema.

Flaxseed and cinnamon both have shown: to reduce insulin resistance and thus may defend against diabetes.

All ingredients should be organic and have no GMO′s. In addition, dried fruit should be unsweetened with no added oils.

Allow bread to cool and then slice about ½ inch thick. Pack slices in zip bags and store in your bear bag. Enjoy.

Since achieving that workable recipe, the wayƒarer has adjusted that original recipe in his attempt to include better nutrition in A Wayƒarer′s Bread. The result is the above.

Now, the wayƒarer always chooses to use organic food products.

Beat, or mix coconut milk, eggs, oil together. Make a well in middle of the flour mix, pour in liquid ingredients and mix until just combined.

Grease and preheat griddle to 375 degrees. Pour about 1/2 cup of batter onto the griddle and cook pancake until small bubbles appear, then flip pancake. Cook both sides until golden brown.

If using a skillet, the pan is hot enough when drops of water sizzle and evaporate.

Because I do not carry any salt, I did not include this ingredient

If you prefer a hot meal, instead of the non dairy milk, use hot water. Personally, I always use my tea pot to boil water for the Daystart and then use the remaining water from the tea pot to make a cup of hot coffee and another of hot tea.

Or, if you want to add a bit of sweetness, make a cup of molasses tea, pour some into your Daystart and stir. Then enjoy the remainder of the cup of hot with your breakfast.

Add 1 tablespoon of molasses for a sweeter taste.

Add pecans instead of or in addition to the walnuts.

Add some mull berry or golden berry.

Add fresh blueberries or other fresh fruit instead of the dried fruit.

Also, when available, fresh fruits are on the menu, especially bananas.

These anti-nutrient include: (1) mineral blocking phytate, (2) lectins which cause flatulence and damage to the lining of the GI tract, (3) enzyme inhibitors, (4) the vitamin-blocking glucosides and several other various anti-nutrients. For more information on anti-nutrients, please see the Whole Grains section and the Food Pyramid Hoax.

Thus due to this newest information, the wayƒarer is once again making changes to his eating habits and has begun updating his recipes accordingly. First to go is the rice milk as it too is from a grain, Instead of rice milk, he began using almond milk which took a little while to develop a taste for, much like coconut milk did, but both are nuts and may have some of the same problem with anti-nutrients.

Maybe it is time to return to the molasses tea.

In a separate bowl, mix the coconut and walnuts. Roll a small amount of the fudge mixture into a ball and drop into the coconut-walnut mix to coat the outside, pressing the mix into the fudge. Remove from the bowl and put the coated ball into the zip bag (or wrap individually with plastic wrap). Repeat until all he mixture is made into wrap balls or in a zip bag.

Alternate finish: Press the fudge into a flat cake about one-half to three-quarters of an inch thick. Next, spread the coconut-walnut mixture over the top of the cake and press into the fudge. Then cut the cake into squares and wrap each with a small amount of plastic food wrap or store the squares in a zip bag.

Use coconut flour instead of almond flour.

Use other nut flower instead of almond flour.

Use raw organic honey instead of coconut oil.

Refrigerate in a closed container.

Use lemon juice instead of lime.

Refrigerate in a closed container.

Use TWS instead of mustard.

I have recently been able to find walnut flour and I choose the flour product so as not to have to grind the nuts.

If you prefer a sweeter drink, mix in a blender and add 1/2 cup of fresh blueberries in the last minute of mixing.

Larger amounts can be made and the bulk mix can be stored in a dark container in a cool location, or in a refrigerator. When mixing the meal replacement powder (MRP) for my use, I make enough to fill three or four 32 ounce containers (100 or more ounces). One serving is two ounces (1/4 cup) and the total yield of this amount is about 60 servings, which normally lasts me for a few months.

If a particular super food powder is not available, it′s absence from the MRP most likely will not do any harm. The list of ingredients above are those that I have found readily available. Coming soon to my next batch of MRP will be powdered mushrooms of which I have already found five varieties.

Before coming up with the name MRP, I had been using these powdered supper only as a meal replacement drink, in fact that was the name I used, MRD.

By March of 2016, I began in earnest to find and add more health to my super food drink by using additional types of super food.

In 2017, I began to add even more powders to my MRP, categorizing the powders into like color and food blends. I first create a greens powder which came to include alfalfa, barley grass, chlorella, kale, kelp, matcha tea, spinach, spirulina, and wheat grass, which varies according to availability of the specific greens powder. I also made a pink powder which includes gogi berry powder and pomegranate powder.

Later, when shopping for super food powders, I came across the Om brand of Mushroom powders and purchase all six varieties to mix together as a mushroom powder blend.

Then by 2018, I created a blues powder with acai, blueberry and maqui berry powders. The most recent addition to the MRP is a fiber blend from acacia gum powder, apple fiber and green banana flour which help increase my prebiotics intake.

It has long been my endeavor to purchase only organic ingredients to use in my MRP.

Then, in March of 2018, I came up with the idea of including in the drink mix, all the powdered capsuled supplements that I have long been taking by swallowing with water. This solved the long standing problem of always having to remember to to take my supplement each day, because now, they are in my morning meal replacement drink. So, I took all of my capsuled supplements, opened the capsules and dumped the power into the MRD.

Even though I thought this would be a good idea, adding the supplement powder to the MRD resulting in returning the drink to the harder to swallow condition. What was I to do, methought? When working on my website, updating this page of my Living Food Recipes, I realized that there already is a recipe that could use the MRD powder. That recipe was A Wayƒarer′s Fudge and instead of using the powdered milk and hot chocolate mix that had been previously used, I could now use the MRD. In fact, this worked so well, that I subsequently changed the name from Meal Replacement Drink to Meal Replacement Powder.

Some time after I began to create the Meal Replacement Powder, I saw that I had too many different containers of supper foods, many only one third or one half full. Too, I saw that I had already purchased a package of Greens Powder mix, pre-mixed by the manufacturer and this lead me to begin to mix other like color super foods.

The first mix I was to make was the Blues Powder Mix which included the first three of the following. Later, I added the elderberry

See greens powder mix

During January 2019, I began examine my nutritional supplements in order to determine which ones will be added to my newest batch of MRP. A year later, with the outbreak of COVID19, I reexamine this mixture of powder for a more potent batch of immune supplements which will take me through much of this year, 2020.

This powder mix from supplement capsules will be called my primary Supplement Powder Mix (SPMA) and the basic ingredients will include at least the following amount per serving:

Grapefruit Seed Extract (1 each 250mg),

Grape Seed Extract (3 each 100 mg at 95%),

Plant Digestive Enzymes (2 each 100 mg),

Raspberry Keytones (1 each 100 mg) and

Wellness Formula Immune Health (4 each).

However, for my specific health needs, I have also added a secondary Supplement Powder Mix with several more supplements including the following amounts per serving:

Bilberry (1 each 100 mg at 36%),

CoQ10 (1 each 250 mg),

Citrus Bioflavonoids (1 each 1400 mg),

Curcumin (1 each 500 mg at 95%),

Echinacea and Goldenseal (1 each 200/200 mg)

Glutathione (1 each at 250 mg)

Magnesium chelate (1 each at 100 mg)

There may be many other dried sprouted beans or grains that could be used instead of mung beans. Re-hydrating any other dried sprouted beans or grains should be done until they are soft and chewable, drain and allow to cool in the refrigerator.

Add 1/4 cup of chopped fresh basil.

You may want to add more olive oil and-or balsamic vinegar.

Add some fresh grated Parmesan cheese on the top before you serve it.

My sister Elise adds sliced black olives and chopped green apples.

He has tried this recipe only with the dried sprouted mung beans because an one half cup serving has twenty grams of protein and it is relatively easy to re-hydrate to a point to be soft. However, he believes this recipe will work with just about any type of dried sprouted bean as long as it has been soaked long enough to make it easily eatable.

Reduce heat and simmer until the vegetables are almost soft; stir in the spice mix and continue to simmer for five or ten minutes more.

Serve in a bowl and on the top, sprinkle green onions and a sprig of parsley. Add hot sauce to taste and enjoy.

Serve soup with a salad and or bread.

If the soup becomes too thick, add water to thin.

Later, he removed the Parmesan cheese and vegetable broth from the recipe, because both were loaded with white salt.

Atlantic salmon (8 ounce foil pack), bell pepper (red), brown rice (germinated), garlic (fresh), ginger root (fresh), onion (fresh), seaweed (dried and diced from Maine coast), spouted quinoa, water (alkaline spring), turmeric root (fresh), TWS spice mix.

Additionally, at least two fresh green leafy vegetables should be chosen from the next following list, which vegetable are to be chopped and included in the Repast.

collard greens, kale, mustard greens, green chard, rainbow chard, red chard,

seaweed, spinach, turnip greens and possibly others that remain unknown.

Wash the vegetables, drain, then chop the leafy greens including the stalks into small pieces. Chop the bell pepper and onions, then mince the garlic, ginger and turmeric, after which, set aside. Rinse and drain the sprouted grains.

Traditionally, lentils and/or mung beans have been a part of this recipe. However, after doing extensive research in 2019 and 2020, it lead me to understand that legumes (as well as whole grains) all contain anti-nutrients.

Furthermore, even sprouting the legumes does not remove all of these negative aspects of this food which allows these foods to still causes an inflammatory action inside of the human body. So, because I am still trying to avoid all foods which cause inflammation for the purpose of loosing weight and eating healthier, I personally choose to not eat any and all legumes any more.

Add water and grains to cook pot and bring to boil. Reduce heat and simmer until the grains are almost soft (about ten minutes).

Add onion, garlic, ginger, leafy greens, pepper, seaweed, spice mix, turmeric. Bring to a boil, lower temperature to a simmer and cook until desired softness (two to five minutes). Turn off heat, cover and allow to cool for a couple minutes.

Drain excess liquid into a cup which I always enjoy as a cup of hot. Serve the Repast on a place and cover with the sublime sauce and enjoy.

The salmon can also be added prior to the last boil and cooked with the vegetables or, it can be heated on the grill and placed atop the Repast when served.

Do not cook. Juice limes into pot, add most of olive oil and half the water. Fine chop avocado and garlic, add them to pot and mixing. Add the cheese, kelp and spice mix and continue to stir the ingredients until mix becomes a lumpy liquid which you can pour. Add more water or oil as needed.

One or two meals

1. Add sun dried tomatoes in the final minutes.

2. Replace olive oil with coconut oil.

3. Instead of adding salmon to the Repast, heat a foil package salmon steak in a separate pan or above in an inverted lid.

4. Chop up enough fresh kale, to make two cups of chopped vegetables. Add to the Repast when adding the garlic, onions and etc. Instead of fresh kale, use green chard, rainbow chard, mustard greens, or any other leafy greens.

5. Add a 1/4 cup of coconut oil to the Repast when adding the garlic, onions and etc.

6. Instead of water, use (low or no salt) bone broth.

7. To increase the thickness of the broth, add about a 1/4 cup of green banana flour or other non grain flour.

Formally named The Wayƒarer′s Rice, the original recipe began during Episode One, by cooking brown rice and adding spices. The Wayƒarer then tried adding other foodstuff to vary the taste and the olive oil never lasted long because it tastes so good. Adding additional grains helped to change the taste too and the recipe has changed often over the years but the main ingredients of rice, spice, onion and garlic has always been the mainstay.

The above sauce is a new addition to the meal, developed in his mind one evening while eating his Repast. He has used soy sauce, hot sauce, mustard and so many other sauces, that he doesn′t remember them all, then one evening he asked himself, "What would make a good sauce?" He thought about each of the ingredients, that had the food that he not only likes but really enjoys to eat. The next time he was at the g-mart, he purchased the avocados and limes, came back to where he was overnighting and began preparing his meal. The sauce for his Repast was to him, sublime.

This is not a side dish but a hearty main course. Skip the pistachio pudding and have a berry bowl for desert.

Roots are full of slow burning carbohydrates and fiber which make you feel full, regulate your blood sugar, and help cleanse your digestive system. Roots also have low calories and can help loose weight.

There are more than 50 types of root vegetables, which include: arrowhead, arrowroot, beets, black cumin, bulrush, carrots, celery root, dandelion, diakon (white radish), garlic, ginseng, ginger root, horseradish, Jerusalem artichokes, jicama, kohlrabi, konjac, lotus root, maca, mashua, onion, parsley root, parsnip, radishes, rutabagas, shallot, sweet potato, taro, turmeric, turnip, yam, yucca (cassava), water chestnut.

This recipe creates a very simple meal for two, which has a salmon steak encrusted with spices, oven baked in a dry heat, then served sitting atop a bed of fresh balsamic spinach salad.

Place salmon fillets on a foil lined baking sheet.

Mix the olive oil and mustard and rub into the salmon.

In a bowl, mix the coconut flour, parsley, rosemary, thyme and garlic.

Spoon the mixture onto the salmon and then pat the mixture into the salmon.

Place the encrusted salmon in the oven until cooked to taste.

Rare: 10 min.; Med-rare: 11 m.; Medium: 12 m.; Med-well: 13-14 m.; Well: 15 m.

While the salmon is cooking prepare the salad using a mixing bowl.

Add the salad ingredients in a bowl, add the oil and vinegar and mix thoroughly.

Serve the salad on the serving plates.

When the salmon is cooked, place the meat on top of the salad and enjoy.

Prepare a spinach balsamic salad.

The spices in this recipe are chosen for both taste and nutritional value.

This recipe creates a very simple meal for two, which has salmon combined with almond milk, flax eggs, flour, garlic, lemon, onions, parsley, spice and oven baked in a dry heat, then served along side a fresh balsamic spinach salad.

Canned: Drain salmon, reserve 1/4 cup of liquid.

Fresh: Bake the salmon in the oven for 12 minutes, remove, allow to cool and then remove all bones and skin from the meat

Combine salmon meat, almond flour, almond milk, coconut flour flax eggs, parsley, garlic, lemon juice, onions, rosemary, and spice mix

Place the mixture into a well oiled loaf pan (8 1/2 X 4 1/2 X 2 1/2)

Use the remaining olive oil and rub into outer surface of the loaf.

Bake for 45 minutes.

Garnish with sliced lemon and parsley sprigs.

While the salmon is cooking prepare a spinach salad using a mixing bowl.

Canned Salmon: Two-three servings. Amount of salt depending on can.

For your salad, try other salad greens: arugala, romaine, spring mix.

The spices in this recipe are chosen for both taste and nutritional value.

Mix all of the dried spices in a large bowl. Store in a shaker bottle. Refrigerate for longer shelf life. If you insert a silica gel desiccant packets in the shaker bottle with the spice mix, this will help keep the spice mix from clumping.

You can never add too much parsley. That is what I have always believed but have since come to find out that there is a toxicity level with extreme consumptions.

Although the Wayƒarer loves fresh onions, and when available, he cuts them into his meals, but since becoming part of his spice mix, having fresh onions does not change the spice mix. This is also true with seaweed flakes both which joined the mix in 1980.

Then, after the AT, those in the first column remained the basic blend for many years. In 1990 basil went into the mix. Throughout the 1990′s, he added others including celery seed, mustard, and the Italian spices: oregano, sage, rosemary, and thyme.

By the turn of the millennia, the Wayƒarer′s Spice Mix had come to include all of those seen in the first two columns. Then, in 2013, cilantro was added and finally lemon oil which was added with a new batch in 2017.

In 2015, when researching for something that would help allay arthritis pain, he learned that turmeric was the spice to help take away such pain and it too was added to his spice mix but turmeric was removed from the mix when he discovered fresh turmeric and began using it fresh in his food. However, he later began adding curcumin extract which comes from turmeric.

The Wayƒarer′s Spice Mix is a perfect all round no-salt spice mix which can be added to any food, any meal, any time to improve the flavor and it never gets old. Well, that is with at least one exception, the Wayƒarer′s Spice Mix does not taste good on ice cream.

This recipe creates a very simple side dish, which, when combined very well with a salmon main dish.

Serve with a salmon meal or enjoy by itself.

Reduce heat and simmer until the vegetables are almost soft; stir in the spice mix, then the coconut oil, and continue to simmer for five or ten minutes more.

Serve soup with a salad and/or bread.

If soup becomes too thick, add non-chlorinated water to thin.

The original recipe was developed by the wayƒarer during the dispersed camping at Red Feather Lakes while with his friend Gordon.