@rooted.wellness.h4: Nerve Damege Remedies The right way to prepare natural remedies for nerve repair at home. Watch till the end for good results #nervedamage #Neuropathy #Sciatica #PeripheralNeuropathy #nervedamageremedies Nerve Damege Remedies Nerve Damege natural remedies nerve damage natural treatment

Rooted Wellness Hub
Rooted Wellness Hub
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Wednesday 15 July 2026 15:23:32 GMT
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delightful824
blessed one :
Thank you for the information Wil try it
2026-07-16 05:50:07
1
_modipadi_5
_modipadi_ :
Thank you Sir BE blessed
2026-07-16 04:18:16
1
dagmaros.salsawi
Dagmaros Salsawi :
good job thanks for ur.info.
2026-07-16 09:17:27
1
user1054120566199
sello ngo :
thanks bru, there is a great improvement there's no more tingling and the burning sensation is now mild 👍, God bless you
2026-07-16 09:19:44
1
hilder867
Anita :
dr.for how lng should I take
2026-07-16 13:08:36
0
caren.anyango96
Caren Anyango :
It works friends
2026-07-16 08:29:07
1
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(👇recipe) 300 Calorie Huge & Massive Crumbl Protein Brookie  🗣️🗣️ Are you FOLLOWING @nickkaz.fit Once you follow, tap “Following” on my profile and hit “Add to Favorites” so you never miss a video! — First ever low cal high protein recipe generator app coming very soon ✳️ Macros (per circle brookie in video - recipe makes 2 of the biggest brookies you’ve ever seen): 305 Cals, 32g Net Carbs, 5g Fat, 32g Protein It’s 305 calories per, I said under 300 in the video and misspoke Recipe makes 2 huuuuuuge brookies ✳️ Ingredients for Cookie Batter: Wet Ingredients: 40g (3 tbsp) Plain or Vanilla Nonfat Greek Yogurt
25mL (1 tbsp + 2 tsp) Egg Whites
2.1mL (1/2 tsp) Vanilla Extract (optional) Dry Ingredients: 10g (1 tbsp + 1 tsp) All Purpose Flour
10g (1/3 Scoop) Casein Protein Powder (@legion code nickkaz saves $$(
5g (2 tsp) Oat Flour
24g (2 tbsp) Granulated Sugar Substitute (I used Swerve)
1g (1/4 tsp) Baking Soda
Pinch of Salt ✳️ Ingredients for Brownie Batter: Wet Ingredients: 120mL (1/2 Cup) Egg Whites
80g (1/3 Cup) Plain or Vanilla Nonfat Greek Yogurt
120g (1/2 Cup) Pumpkin Purée
120mL (1/2 Cup) Unsweetened Almond Milk Dry Ingredients: 35g (1/4 Cup) All Purpose Flour Extra 35g (1/4 Cup) All Purpose Flour (*optional - makes it denser)
72–96g (6–8 tbsp) Granulated Sugar Substitute (I used Swerve)
20g (2/3 Scoop) Whey/Casein Blend Protein Powder (@legion code nickkaz saves $$)
25g (1/4 Cup) Black or Dark Cocoa Powder
2g (1/3 tsp) Baking Soda
2g (1/2 tsp) Baking Powder
Pinch of Salt Cookie Topping: 10g Chocolate Chips Extra Chocolate Chips (*optional*) *I recommend using a whey/casein blend (or 75% casein / 25% whey) for the best fudgy texture. ✳️ Ingredients for Decoration (*optional*): Ice Cream & Chocolate Sauce 👉 Everything that is optional is NOT included in da macros ✳️ Directions: 1. Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans. 2. In one bowl, mix the cookie batter wet ingredients. In a separate bowl, mix the cookie batter dry ingredients, then combine the wet and dry ingredients 3. In another bowl, mix the brownie batter wet ingredients. In a separate bowl, mix the brownie batter dry ingredients, then combine the wet and dry ingredients. Do not overmix. 4. Divide the brownie batter evenly between both springform pans and spread it out. 5. Divide the cookie batter evenly between both pans. Add it in dollops over the brownie batter, then gently spread or swirl it across the top. Add cookie topping. 6. Bake for 28–38 minutes in 6-inch pans or 32–42 minutes in 5-inch pans. The edges should be set while the centers remain slightly soft. 7. Let the brookies cool in the pans for at least 30 minutes before removing the springform rings. 8. Top each brookie with ice cream, chocolate drizzle, or extra chocolate chips if desired, then enjoy!
(👇recipe) 300 Calorie Huge & Massive Crumbl Protein Brookie 🗣️🗣️ Are you FOLLOWING @nickkaz.fit Once you follow, tap “Following” on my profile and hit “Add to Favorites” so you never miss a video! — First ever low cal high protein recipe generator app coming very soon ✳️ Macros (per circle brookie in video - recipe makes 2 of the biggest brookies you’ve ever seen): 305 Cals, 32g Net Carbs, 5g Fat, 32g Protein It’s 305 calories per, I said under 300 in the video and misspoke Recipe makes 2 huuuuuuge brookies ✳️ Ingredients for Cookie Batter: Wet Ingredients: 40g (3 tbsp) Plain or Vanilla Nonfat Greek Yogurt
25mL (1 tbsp + 2 tsp) Egg Whites
2.1mL (1/2 tsp) Vanilla Extract (optional) Dry Ingredients: 10g (1 tbsp + 1 tsp) All Purpose Flour
10g (1/3 Scoop) Casein Protein Powder (@legion code nickkaz saves $$(
5g (2 tsp) Oat Flour
24g (2 tbsp) Granulated Sugar Substitute (I used Swerve)
1g (1/4 tsp) Baking Soda
Pinch of Salt ✳️ Ingredients for Brownie Batter: Wet Ingredients: 120mL (1/2 Cup) Egg Whites
80g (1/3 Cup) Plain or Vanilla Nonfat Greek Yogurt
120g (1/2 Cup) Pumpkin Purée
120mL (1/2 Cup) Unsweetened Almond Milk Dry Ingredients: 35g (1/4 Cup) All Purpose Flour Extra 35g (1/4 Cup) All Purpose Flour (*optional - makes it denser)
72–96g (6–8 tbsp) Granulated Sugar Substitute (I used Swerve)
20g (2/3 Scoop) Whey/Casein Blend Protein Powder (@legion code nickkaz saves $$)
25g (1/4 Cup) Black or Dark Cocoa Powder
2g (1/3 tsp) Baking Soda
2g (1/2 tsp) Baking Powder
Pinch of Salt Cookie Topping: 10g Chocolate Chips Extra Chocolate Chips (*optional*) *I recommend using a whey/casein blend (or 75% casein / 25% whey) for the best fudgy texture. ✳️ Ingredients for Decoration (*optional*): Ice Cream & Chocolate Sauce 👉 Everything that is optional is NOT included in da macros ✳️ Directions: 1. Preheat oven to 350°F and lightly spray two 5- or 6-inch springform pans. 2. In one bowl, mix the cookie batter wet ingredients. In a separate bowl, mix the cookie batter dry ingredients, then combine the wet and dry ingredients 3. In another bowl, mix the brownie batter wet ingredients. In a separate bowl, mix the brownie batter dry ingredients, then combine the wet and dry ingredients. Do not overmix. 4. Divide the brownie batter evenly between both springform pans and spread it out. 5. Divide the cookie batter evenly between both pans. Add it in dollops over the brownie batter, then gently spread or swirl it across the top. Add cookie topping. 6. Bake for 28–38 minutes in 6-inch pans or 32–42 minutes in 5-inch pans. The edges should be set while the centers remain slightly soft. 7. Let the brookies cool in the pans for at least 30 minutes before removing the springform rings. 8. Top each brookie with ice cream, chocolate drizzle, or extra chocolate chips if desired, then enjoy!

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