2019-12-09 Edition of Tabi’s Tidbits

Ruiskakut: Finnish Rye Cookies for Christmas/Yule
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



2019-12-03 Edition of White Wellness w/ Tabitha & Mike Sledge

On this edition of White Wellness, Tabs and Mike speak about:

  • jewish hollyweird’s porn creates sexual dysfunction
  • Playboy once had some intellectual articles – it’s now degenerate
  • The zodiac comes into play (Shauns notes:  god help us all LOL)
  • Esoteric Vs Modern Diet – The pineal gland and the damage done
  • Talmud Vision (TV) is spray paint for the Third Eye (the mind)
  • Pornhub is nothing more nor less than a jew tool to program people
  • Awakening people to the holohoax – Start talking about it
  • Movies need to be broken down so that people see the brain programming
  • Bile was a Sea World pronouncer and use to speak about Free Willy

And much more…


2019-12-02 Edition of Tabi’s Tidbits

On this edition of Tabi’s Tidbits:

This is one of my favorite stew recipes. It’s an incredibly nourishing dish that will warm your bones and is easy on the digestion. It’s a perfect recipe to make anytime, but especially when recovering from illness, during one’s moon (menstrual) cycle or after indulging in too much inappropriate food.

Kitcheree keeps well in the fridge for up to a week. A good habit to get into is making soup or stew on a Sunday to last you through the week. This stew can be taken on the go in a thermos for a work lunch as well. The recipe calls for certain ingredients that may not be familiar, but all of these items can be easily sourced online. I purchase many of my pantry items in bulk from online purveyors to save time and money. Like most soups and stews, this recipe is very forgiving and great for novice cooks. Cooking good food in the home is of the utmost importance and a skill that all of our people need to hone – male or female. As always, all ingredients should be organic.

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 create
Location: Sex organs
Organ/Gland: Sex organs, reproductive glands, kidneys, bladder
Color, Element: Orange, Water
Yoga Exercises: Frog Pose, Cobra Pose, Butterfly, Sat Kriya, Cat Cow, Pelvic Lifts

Behavioral characteristics of the sacral chakra:

Emotions, feelings
Relationships, relating
Expression of sexuality, sensual pleasure
Feeling the outer and inner worlds

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


(makes about 6 serving)
8 cups filtered water
1/3 cup sprouted mung beans (I like truRoots brand)
1/2 cup white jasmine rice (I like Lundberg brand)
1 bay leaf
1/2 white onion, chopped
5 cloves garlic, minced or pressed
2 teaspoons ginger, grated
2 teaspoons turmeric, grated
1/2 teaspoon dried turmeric
1/2 teaspoon ground coriander
1 teaspoon dried basil
freshly ground black pepper, to taste
Celtic sea salt, to taste
coconut 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





Shield Maiden’s Thanks Giving Sweet Potato Pie

Shield Maiden cooks up a delicious Sweet Potato Pie and notes down the recipe so that YOU can enjoy it as much as she will, for Thanks Giving.



1 pound sweet potato
1/2 cup organic butter, softened
1 cup organic white sugar OR non toxic sugar free substiute such as Monkfruit extract
1/2 cup milk (can be organic or nut milk)
2 organic eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked gluten free pie crust

Heat oven to 350.
Poke holes in sweet potatoe(s) with fork, place on foiled lined baking sheet.
Cook for one hour or until soft. Allow 20 minutes to cool. The skin should easily peel off.
In a food processor, place all ingredients except pie crust (duh) and mix until well combined.
Pour into pie crust, bake for 55 minutes (to prevent crust from burning wrap it in foil)
Pie will puff up a bit, then settle as it cools.
Place in fridge for at least two hours to firm up.

2019-11-28 Edition of Tabi’s Tidbits w/ Tabitha

On this edition of Tabi’s Tidbits, we’re cooking Cornbread for the Thanks Giving feast!

Happy Thanks Giving everybody!


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.


1 cup whole wheat pastry 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
1/3 cup avocado oil
1/3 cup raw honey
1/2 cup corn (frozen or fresh)
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!

2019-11-26 Edition of White Wellness w/ Tabitha

On this edition of White Wellness, Tabitha speaks about:

  • The traditional feast when it comes to Thanks Giving dating back to the 17th century
  • The break down of the nuclear family – Could be seeding some kind of discord
  • Tabs talks about food – Food is a good thing to bring people together as well – “A social glue”
  • 1900:  Rice, jelly meat and Veal – 3 Lavish meals a day
  • 1933:  As the decades go by, more use of these processed foods come about
  • Breakfast through the times of America – Get the good quality stuff – Go back in time

  • Deceased Swedes have their savings used to fund tranny story hour for kids
  • San Francisco DA allows homeless and prostitutes to urinate in the streets
  • Tranny burgers are being used to target the White working class
  • Tricking Springs dairy abruptly closes
  • Vegan kill cult part 2 (audio)
  • Food from the first Thanksgiving feast
  • A history of American breakfast 1900-present
  • California bill passed to protect faggots and pedophiles
  • Why charcoal toothpaste is a poor choice
  • The racial crisis in America