Food Reward Friday

This week's lucky winner... Cheesecake Factory carrot cake!!

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Chocolate & Orange Popsicles

Okay, so I know putting 'popsicles' and 'hot' in the same sentence is kind of creating an oxymoron but these are in fact hot chocolate popsicles. Because you see I used this dangerously delicious vegan hot chocolate powder from Esamée Store that they were so kind to send me a while back. The only ingredients in this mix are organic coconut sugar, vegan coconut milk powder, organic raw cacao, organic cinnamon and maltodextrin. All you have to do is mix a couple of teaspoons with a cup of boiling hot water and voilà, there's a steaming cup of vegan hot chocolate for you. Yes, I am sold.

Also, chocolate and orange is a match made in heaven and I'm all about those divine flavour combinations. And there are only 5 ingredients so NO EXCUSES. You could even enjoy it in it's semi-liquid state as a beautiful chocolate milkshake!

Hot Chocolate & Orange Popsicles

Ingredients:

150 ml or 2/3 cup full fat coconut milk

150 g frozen bananas (about 1 1/2 medium sized)

1 tbsp Honest Hot Chocolate Powder from Esamée or 1 tbsp coconut sugar

1 tbsp cocoa or cacao powder

Zest from 1 organic orange

How to:

1. Slice the bananas and put them in an airtight plastic container in the freezer and leave it there for at least 8 hours to freeze.

2. Place the frozen bananas, hot chocolate powder/coconut sugar, cocoa powder and orange zest in a food processor and blend for about one minute.

3. Pour in the coconut milk through the hole on top of the food processor, little by little. Stop to scrape down the sides if necessary.

4. Divide the 'ice cream' in six popsicle moulds and freeze overnight.

5. Enjoy!

Vegan Macaroni and Cheese

Behold my attempt to veganize this good old classic loved and cherished by people all over the world. Here in Sweden it goes by 'Makaronipudding', which literally means 'Macaroni Pudding'.  I know for you English people that's something else but this is the kind of mac 'n' cheese that most people are familiar with; the savoury one. 

But how does one make macaroni and cheese without the cheese? Well, there's this wonderful little thing called nutritional yeast that can replace the cheese. I know, cheese addicts out there, this may seem hard to grasp. Because yeast? Doesn't sound so appealing. But it is! Since going vegan, I don't think a single day has gone by without me using it in at least something. It adds a cheesy, savoury flavour that is just too good for words. Another of the reasons why I love it so much is because one single tablespoon provides you with almost all of the B-vitamins that you need. One tablespoon!

So I hope I've convinced you to start incorporating this miracle ingredient into more of your meals. And vegans, this is especially directed at you. Buy it. Just do it.

Vegan Macaroni and Cheese

Serves: 1

3 oz./80 g uncooked brown rice pasta, preferably macaroni or fusilli (or pasta of your choice)

4 oz./110g silken tofu, firm

2 tbsp nutritional yeast

1 1/2 - 2 tbsp vegan cream substitute (such as Oatly iMat 15%)

1 tsp lemon juice

1 pinch nutmeg

Cherry tomatoes (optional)

Salt and pepper to taste

How to:

1. Boil pasta according to instructions on package.

2. Pre-heat oven to 200C

3. Put the remaining ingredients in a small bowl and blend with a hand blender until smooth. Season as you go, don't skimp on the salt but don't use too little either!

4. When the pasta is done, drain and pour it into the bowl with the 'cheese' sauce. Stir well and make sure that all the pasta is covered with sauce.

5. Pour the 'macaroni and cheese' into 1-2 ramekins or a small casserole like the one on the picture. Halve cherry tomatoes and put a few on top. 

6. Sprinkle with some additional nutritional yeast and bake in the oven for 25 minutes. Check it now and then to make sure it doesn't burn on top!

7. Serve immediately.

IAIA December 2014 News

1. IAIA15 updates IAIA15 will be held 20-23 April 2015 in Florence, Italy. For more information, visit the conference website.  The European Investment Bank is proud to be a Premier Sponsor of IAIA15. Important Dates: 20 December: Venice technical visit must meet 10 participants to proceed 16 January:  Early bird registration deadline 16 January: Presenting author registration deadline 18 January:  Cutoff date for hotel booking discounts Early bird & presenting author registration deadline: Early bird rates for IAIA15 run through 16 January, so register soon to take advantage of those discounted rates.  Presenting authors must also register by 16 January in order to be listed on the program. Overnight technical visit to Venice: IAIA15 will offer a number of exciting technical visits in and around Florence, but it will also offer a post-conference overnight visit to Venice to explore the city and study the MOSE project, a series of mobile gates that protect Venice and the Venetian Lagoon area from flooding and extreme events.  All technical visits are subject to meeting the minimum number of participants, but due to the overnight hotel reservations, this visit in particular must meet a 10 delegate minimum by 20 December in order to proceed.  If you are interested in this visit, please consider registering as soon as possible to reserve your space!  Full visit details are posted on the Technical Visit page. Hotel bookings:  Delegates are encouraged to make hotel reservations early.  Blocks of rooms with discounted rates have been reserved by the Firenze Convention Bureau; those rates are valid only through 18 January 2015 and must be booked through their official system.  Registration for the event is required to get the access code, which will be provided in the registration confirmation email. For more information, visit Plan Your Stay. Sponsorship opportunities:  IAIA is currently seeking sponsors for the IAIA15 conference.  Download the Sponsorship Opportunities brochure in English or Italian on the IAIA15 sponsorship site to find out the various ways your company can reach out to over 1000 environmental professionals from 80+ nations.  Book your sponsorship by 1 December and receive one extra FREE registration to IAIA15. 2. Save the date: IAIA16 Mark your calendars for 8-15 May 2016 to attend IAIA’s 36th annual conference!  IAIA16 will be held in Nagoya, Japan, with a theme of “Resilience and Sustainability.”  The first announcement, call for papers, and conference website will be available in the coming months. 3. Updates from IAIA's Spanish Affiliate, AEEIA Asociación Española de Evaluación de Impacto Ambiental (AEEIA), IAIA’s affiliate in Spain, is excited to share their new website at www.eia.es.  Spanish-speaking IAIA members are encouraged to visit the site, as lots of information is available there.  AEEIA will be holding their next national conference, CONEIA – Congreso Nacional de Evaluacion de Impacto Ambiental, in Madrid from 11-13 March 2015.  For more information, visit www.coneia2015.com. For more information on all of IAIA’s affiliates, visit https://www.iaia.org/affiliates-branches/affiliates.aspx. 4. IAIA Newsletter and December issue of IAPA (IAIA Members Only) Have you checked out the IAIA newsletter lately?   Read it online for publication updates, affiliate news, and more. The latest issue of Impact Assessment and Project Appraisal (Vol 32, Issue 4, December 2014), a special issue on “Social Licence to Operate and IA”, is also available online – IAIA members, login as a member to access the full text articles.  Non-members may view the Table of Contents and abstracts online.  Professional practice papers and book reviews are included in addition to the following articles: Social licence to operate and impact assessment (Bice & Moffat) Frequently asked questions about the social licence to operate (Boutilier) Integrating impact and relational dimensions of social licence and social impact assessment (Parsons & Moffat) Social licence to operate through a gender lens: The challenges of including women's interests in development assistance projects (Jijelava & Vanclay) Does mining company-sponsored community development influence social licence to operate? Evidence from private and state-owned companies in Chile (Martinez & Franks) Māori and mining: Indigenous perspectives on reconceptualising and contextualising the social licence to operate (Ruckstuhl, Thompson-Fawcett & Rae) The civic virtue of developmentalism: on the mining industry's political licence to develop Western Australia (Brueckner, Durey, Pforr & Mayes)

5 Month Post Bikini Contest Check-In

It's been a little more than five months since I competed in my first NPC bikini competition and I wanted to share what life's been like since then and where I am now with my (lifelong) fitness journey.  I say lifelong journey because as long as I'm alive, I want to take care of myself and never take my health for granted.  With my Dad's illness, I've painfully watched his physical ability diminish to the point where he cannot walk, so I'm always mindful of how grateful I am to be able to move and exercise.  

the beginning

Almost one year ago, I had gotten out of shape and was ready for a big change.  I couldn't fit comfortably into my clothes, felt sluggish and missed feeling good about myself.  I started working out and eating better in February 2014 on my own, and began working with my trainer (3-4 days a week) at the end of March 2014.  We trained together for 15 weeks and I competed in the bikini contest on July 4, 2014.  I went from 112 pounds and 25% body fat (Feb 2014) to 100 pounds (July 2014).  We didn't test my contest body fat because I was supposed to go the BodPod for a very accurate reading, but the facility cancelled my appointment because they machine wasn't working.  My trainer guesstimated I competed at about 15% body fat.  

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Is Meat Unhealthy? Part V

In this post, I'll examine the possible relationship between meat intake and type 2 diabetes.  Type 2 diabetes is the most common form of diabetes, and it is strongly linked to lifestyle factors.

Non-industrial cultures

Non-industrial cultures have an extremely low prevalence of diabetes, whether they are near-vegan or near-carnivorous.  This is supported by blood glucose measurements in a variety of cultures, from the sweet potato farmers of the New Guinea highlands to the arctic Inuit hunters.  Here is what Otto Schaefer, director of the Northern Medical Research Unit at Charles Camsell hospital in Edmonton, Canada, had to say about the Inuit in the excellent book Western Diseases (Trowell and Burkitt, 1981):
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WHY WAIT FOR NEW YEAR’S?

I am all about celebrating, having fun, and ringing in the New Year with a smooch and cheers with my hubby, but the whole making New Year’s resolutions thing I just do not understand.  Mainly due to seeing so many people not follow through after a few weeks, or even days.  It sounds like all fireworks, and excitement in the beginning, but the flame usually dies down as old habits, lifestyles, and the “norm” way of treating ourselves and allowing ourselves to be treated nestles back into the day to day. Further, why wait for New Year’s to make a positive decision to change our life and become healthier people?  Today is New Years in my book and I like that saying “never put off to tomorrow what can be accomplished today”.  It is time to stop using the New Year’s holiday as a crutch to continue living unhealthy lives, to pack in as much unhealthy crap food as possible, and not go to the gym or start a home exercise program until that so called “magical perfect time”. 

The reality is that no perfect time exists and life does not wait for our decisions.  It goes on whether we join in the positive decision making process or not.  The straight up truth is that while the procrastination of taking care of self continues, the body will eventually let you know through illness, poor blood test results, obesity, heart issues, diabetes, hypertension, increased stress and the list goes on. Wouldn’t it be great to go into the New Year with choices to adopt a healthy lifestyle already in place, and to feel great about celebrating all the fabulous things being done to become our best healthy self?

I am not trying to be a “Darla Downer” when it comes to the upcoming New Year.  I am trying to get you to wrap your head around the reason for waiting to become a healthy person.  I say let’s celebrate and I would be the first to raise my glass and applaud all the efforts being made to adopt that healthy lifestyle, but that does not have to wait until January 1^st.  I also understand that Christmas and New Year bring food, family and fun, and much is not on the usual healthy meal plan that would maintain a healthy physique.  There is nothing wrong with enjoying a little of this and that and I will be doing the same, but also will be including my regular healthy foods and exercise.  Let’s not use this holiday as an excuse to not take care of ourselves and promote a “hall pass” to a month of junk because when the so-called fun is all said and done, what will be left is discouragement and frustration knowing it will be that much longer and harder to undo what has been done. 

DON'T MISS MY FREE UPDATES

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Stay Healthy!

Darla

Gingerbread pancakes with a Vegan Frosting

We're continuing with the Christmas theme here on the blog and next up is this basic recipe for gingerbread pancakes with a vegan lucuma-vanilla frosting... yum! I usually make my pancakes with a mix of coconut flour and buckwheat flour but I've been suspecting for a while now that it's the coconut flour that make the pancakes go all soft and gooey inside, big no-no if you're not into eating raw batter! So I completely omitted it and these turned out perfectly moist and fluffy, just like they're supposed to be. A perfect start to any winter day.

Gingerbread pancakes with a Vegan Frosting

Pancakes:

1/2 cup (70g) buckwheat flour

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp gingerbread spice mix (cinnamon, ginger, cloves)

1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp water)

1 small banana, mashed (approximately 80 g)

3-4 tbsp almond milk

1 tsp apple cider vinegar or lemon juice

How to:
1. First, prepare your vegan 'buttermilk' by mixing the almond milk with the apple cider vinegar. Set aside to curdle.
2. Now prepare your chia egg: Grind one tbsp of whole chia seeds either by hand or in a coffee grinder, then mix the ground seeds with 3 tbsp of water. Stir well and let sit on the side for a few minutes to swell.
3. In a small bowl, mix the buckwheat flour, baking powder and baking soda well until they're evenly divided. 
4. Mash the banana with a fork or blitz it a couple of times with a hand blender if you don't want any clumps whatsoever left.
3. Pour in the chia egg, mashed banana and 'buttermilk' and stir until the batter is completely smooth. Let sit on the countertop for a few minutes (the batter should be THICK)
4. Fry in a spoonful of coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

Vanilla-Lucuma Frosting

4 oz/108 g silken tofu

1 tbsp lucuma powder

1 pinch vanilla powder

2 dates, pitted and (if you want) peeled

1 tsp melted coconut oil (optional)

How to:
1. Blend all ingredients with a hand blender until smooth. Place a spoonful of frosting between each pancake, save a dollop for the top and serve with fresh fruit!

Lemon-Lime Snowball Truffles

Christmas recipe alert! It's been a while since the last time, as per usual. But hey, no sad faces. Christmas is just around the corner and if you haven't made my Rocky Road Fudge yet then it's definitely time to warm up (chill down?) with these über cute snowballs. Aww. I was actually tempted to build a tiny little truffle snowman out of these but we had a plumber working in the kitchen so... Yeah. One has to know when such weirdness needs to be constrained. But once you've had your first taste I promise you'll be just as obsessed as I am!

The citrus notes in these marry perfectly with the mellow coconutty taste and make one hell of a flavour combination if I may say so myself. It's just one of those meant-to-be combos, like banana and peanut butter, strawberries and cream, chocolate and anything...

Lemon-Lime Snowball Truffles

Yields: 12 bite-sized truffles

Filling:

3/4 cup oats/oat flour (75g)

6 pitted dates (85g)

2 tbsp desiccated coconut (15g)

1 1/2 tbsp coconut oil (21g)

2 tbsp plant based yoghurt (40g)

Zest of 1/2 lemon

White Chocolate Shell:

2 tbsp cacao butter (could sub for coconut oil but not recommended)

2 tbsp coconut cream (the thick layer on top of a can of coconut milk that has been chilled overnight in the fridge)

1 tbsp lucuma powder (Or coconut sugar if you want it sweeter)

Desiccated coconut (as much as you like) and the zest of one lime

How to:

1. Put oats, lemon zest and desiccated coconut in a food processor and blend until a fine flour forms.
2. Place the remaining ingredients for the filling into the food processor and blend again until smooth. (Skip the first step if you already have your oat flour ready)
3. Roll the dough into approximately 12 small balls and place in an airtight container in the freezer for a least an hour to firm up.
4. When the truffles are (freezing) cold, prepare the 'white chocolate' by melting the cacao butter over a hot-water bath and stirring in the lucuma powder and coconut cream. You could adjust the ratios to your own preferences here, feel free to play around!
6. In another bowl, mix the desiccated coconut with the lime zest. This will go onto the truffles once they have been coated with chocolate.
7. Keep the white chocolate in a warm bowl to stop it from setting, then take one truffle and pierce it halfway through with a wooden skewer. Dip the truffle into the chocolate and make sure it gets an even layer all the way around.
8. Sprinkle with as much of the desiccated coconut-lime zest topping as you want.
9. Secure the skewer in an upright position. This can be a bit tricky but a styrofoam board will work amazingly! I usually balance mine in the toaster (truffle-side up!) but be creative... Repeat this process with all the balls.
10. Once the coating has set enough to allow for the truffles to be removed from the skewers, place them in an airtight container and store in the freezer.

Enjoy!

Food Reward Friday

This week's lucky "winner"... Pumpkin pie!!

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WISHING, WANTING, AND DOING

All of us wish and want, but sadly not all of us follow through with the doing.  There seems to be something that stands in the way of completing what needs to be done to make the wish a reality.  It does not matter how much internet surfing, article reading, or people watching that takes place to check out fit bodies, if the inspiration isn’t motivating you to take action, it is nothing but wasted time.  In fact, all that time on the web could be time used to complete a workout or meal plan and prep.  I even have to catch myself and implement a certain amount of time for social media work so that I have the time to not only work with my physical clients, but also to do what it takes for me to maintain a healthy lifestyle.  That means shutting down my computer and making the choice to exercise and prepare my healthy meals for the week. 

It is fun to wish and want, and I will be the first to applaud and be motivated by a fit physique because I know the effort it takes, and the “doing” on a daily basis that occurs to get there.  Wishing and wanting turns ugly when the “doing” is not taking place, but somehow feelings of resentment, bitterness and disgust are happening toward self and others even when no action to fix anything is occurring.   We are adults and make choices every day on what will take place, what mood we allow to invade our mental space, our outward behaviors toward self and others, and ultimately taking care of our bodies.  If the choice is to not “do”, then all the wishing and wanting are merely thoughts.  I am a “doer” and that is how I am able to maintain a healthy lifestyle.  I do not care if I only have twenty minutes to workout, if that is all I have then I will give it my all during that amount of time. I will never say “I only have twenty minutes and that is not enough time to workout” so I am going to skip today.  That would be the same as looking at the glass half empty instead of halfway full.  All steps taken to improve our health regardless of the time are positive progress. 

It is time to move past the wishing and wanting, and into the doing. It will be the action that makes the wants happen and feelings of accomplishment, increased confidence, and overall improved health are just some of the rewards from becoming a “doer”. Achieving the fit body we want and think about all the time takes responsibility, time, and effort on a consistent basis.  This is true for all things in life: our jobs, how far we go in education, our relationships, and spiritual life for example.  Sitting around thinking that things are just going to fall into our laps without effort is unrealistic, and sadly some people really do believe that life works this way, are unmotivated, and feel they are owed this and that. Life has never promised easy, and many times we make life much more difficult than it needs to be.  This is no reason however to fall into a wish and want pity party when the “doing” has not even been attempted. Time to “wake-up and smell the coffee” look in the mirror at the person not “doing” and ask … why?  The follow-through is what will bring success and the “doing” is what will create the fit body, and overall healthy lifestyle.

Enjoy a short video clip of my fun leg routine

DON'T MISS MY FREE UPDATES

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button at the right to select your feed preference. I look forward to responding to your comments and appreciate your shares.

Stay Healthy!

Darla

Food Reward Friday

This week's lucky "winner"... Pizza Hut Doritos Crunchy Crust Pizza!

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Is Meat Unhealthy? Part IV

In this post, I'll address the question: does eating meat contribute to weight gain?

Non-industrial cultures

I'll get right to the point: humans living in a non-industrialized setting tend to be lean, regardless of how much meat they eat.  This applies equally to hunter-gatherers, herders, and farmers.

One of the leanest populations I've encountered in my reading is the 1960s Papua New Guinea highland farmers of Tukisenta.  They ate a nearly vegan diet composed almost exclusively of sweet potatoes, occasionally punctuated by feasts including large amounts of pork.  On average, they ate very little animal food.  Visiting researchers noted that the residents of Tukisenta were "muscular and mostly very lean", and did not gain fat with age (1, Western Diseases, Trowell and Burkitt, 1981).

!Kung man gathering mongongo fruit/nuts.
From The !Kung San, by Richard B. Lee.

Another remarkably lean hunter-gatherer population is the !Kung San foragers of the Kalahari desert.  The !Kung San are so lean that many of them would be considered underweight on the standard body mass index scale (BMI less than 18.5).  Average BMI doesn't exceed 20 in any age category (The !Kung San, Richard Lee, 1979).  Is this simply because they're starving?  It is true that they don't always get as much food as they'd like, but on most days, they have the ability to gather more food than they need.  The fact that they are able to reproduce normally suggests that they aren't starving.  Richard Lee's detailed work with the !Kung San indicates that approximately 40 percent of their calories came from animal foods during his study period in the 1960s.  This was mostly meat, with occasional eggs when available.

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Recent Interviews

For those who don't follow my Twitter account (@whsource), here are links to my two most recent interviews.

Smash the Fat with Sam Feltham.  We discuss the eternally controversial question, "is a calorie a calorie"?  Like many other advocates of the low-carbohydrate diet, Feltham believes that the metabolic effects of food (particularly on insulin), rather than calorie intake per se, are the primary determinants of body fatness.  I explain the perspective that my field of research has provided on this question.  We also discussed why some lean people become diabetic.  Feltham was a gracious host.

Nourish, Balance, Thrive with Christopher Kelly.  Kelly is also an advocate of the low-carbohydrate diet for fat loss.  This interview covered a lot of ground, including the insulin-obesity hypothesis, regulation of body fatness by the leptin-brain axis, how food reward works to increase calorie intake, and the impact of the food environment on food intake.  I explain why I think proponents of the insulin-obesity hypothesis have mistaken association for causation, and what I believe the true relationship is between insulin biology and obesity.  Kelly was also a gracious host.  He provides a transcript if you'd rather read the interview in text form.

Black Bean and Sweet Potato Quesadillas

I have had a hard time coming up with savoury recipes that don't include hummus or chickpeas in some form (some people smoke, others abuse chickpea dips, what can I say) but then these utterly delicious and chickpea-free quesadillas came to me in a flash of inspiration. A Pinterest flash that is- always my runner-up source of vegspiration. (Instagram comes first!) They're filled with sweet, spicy, savoury amazingness and topped with a goddamn gorgeous green guacamole. Add the simplicity and I know that this will nick a place as one of my top ten lunch recipes.

Make these for yourself, double the recipe and share with a friend or multiply the ingredients by ten and serve it on the buffet table! You could even prepare these the day before (without grilling them of course) and have them for lunch the next day at work or school! They're best eaten warm so a microwave oven would be a plus but they could absolutely be served cold as well, no problemo.

Hope you enjoy this recipe just as much as I did!

Black Bean and Sweet Potato Quesadillas

Yields: 1 serving

- 1 gluten free brown rice tortilla (or tortilla of your choice, I use BFree wraps)

- 1 small sweet potato (approx. 100 g when peeled)

- 4 tbsp canned black beans, drained and rinsed

- 2 tbsp tomato salsa/sauce

- 1 tbsp vegan sour cream (optional)

- A handful baby spinach leaves

A pinch each of: 

- dried coriander

- cumin

- paprika powder 

- salt

Guacamole:

- 1/2 avocado

- 1/2 tbsp nutritional yeast

- 1 tsp lemon juice

- Salt and pepper to taste

- Dried chili flakes (optional)

How to:

1. Start by making your guacamole: Place all ingredients into a small bowl and blitz with a hand blender a few times. Intuitively, the longer you blend the smoother your guac will be so stop when you've reached the desired consistency. Set aside while you prepare the quesadillas.

2. Peel and slice the sweet potato thinly, then steam or boil the slices until they're soft enough to pierce with a fork. This will take approximately 5-10 minutes.

3. Mash the steamed sweet potato with a fork and spread it out evenly on half of the tortilla.

4. On the layer of sweet potato, divide the black beans evenly and sprinkle with cumin, coriander, salt and paprika powder.

5. Cover the other half of the tortilla with a layer of vegan sour cream mixed with tomato salsa and stick a handful of baby spinach leaves to it. 

6. Fold the tortilla in half and cut in 4 "pizza slices".

7. Grill in a grill pan (or a regular but then it won't be as beautifully charred) for a couple of minutes on each side, top with guacamole and serve!

Is Meat Unhealthy? Part III

When we consider the health impacts of eating meat, cardiovascular disease is the first thing that comes to mind.  Popular diet advocates often hold diametrically opposed views on the role of meat in cardiovascular disease.  Even among researchers and public health officials, opinions vary.  In this post, I'll do my best to sort through the literature and determine what the weight of the evidence suggests.

Ancel Keys and the Seven Countries Study

Ancel Keys was one of the first researchers to contribute substantially to the study of the link between diet and cardiovascular disease.  Sadly, there is a lot of low-quality information circulating about Ancel Keys and his research (1).  The truth is that Keys was a pioneering researcher who conducted some of the most impressive nutritional science of his time.  The military "K ration" was designed by Keys, much of what we know about the physiology of starvation comes from his detailed studies during World War II, and he was the original Mediterranean Diet researcher.  Science marches on, and not all discoveries are buttressed by additional research, but Keys' work was among the best of his day and must be taken seriously.

One of Keys' earliest contributions to the study of diet and cardiovascular disease appeared in an obscure 1953 paper titled "Atherosclerosis: A Problem in Newer Public Health" (2).  This paper is worth reading if you get a chance (freely available online if you poke around a bit).  He presents a number of different arguments and supporting data, most of which are widely accepted today, but one graph in particular has remained controversial.  This graph shows the association between total fat intake and heart disease mortality in six countries.  Keys collected the data from publicly available databases on global health and diet:

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Carob & Zesty Lime Pancakes with a Chocolate Sauce

Carob & Zesty Lime Pancakes

5 tbsp buckwheat flour

2 tbsp coconut flour

1 tsp baking powder

5 tbsp almond milk

2 tbsp plant-based yoghurt (could sub for more almond milk)

1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp of water, left to swell for a couple of minutes)

For the lime pancakes:

1/2 tsp wheatgrass (could sub for chlorella/spirulina/matcha)

Zest of one lime

1 tsp freshly squeezed lime juice

1/2 tbsp liquid sweetener of your choice (preferably brown rice syrup as it won't spoil the green colour)

For the carob pancakes:

1/2 tbsp liquid sweetener of your choice (preferably date syrup, as it adds a lovely brown colour to the mix)

1-2 tsp carob powder

How to:
1. Place into a bowl the buckwheat flour, coconut flour and baking powder. Stir well to divide the baking powder evenly throughout the mix.
2. Add in the almond milk, chia egg and yoghurt and mix it all together with a fork.
3. Now, divide the batter into two and place half of it into another bowl.
4. To this bowl, add all of the ingredients for the lime pancakes and stir until smooth. You might have to adjust the amount of wheatgrass to get the green colour you want.
5. To the other bowl, add all of the ingredients for the carob pancakes and once again, stir until smooth.
6. Let the batters rest for a few minutes while preheating a non-stick pan or a regular frying pan with a spoonful of coconut oil to medium heat.
7. Fry spoonfuls of the batter for a few minutes on each side, stack and serve!

Chocolate sauce

2 tbsp peanut flour

1 1/2 tbsp almond milk

1/2 tbsp date  syrup

1 tsp cacao or cocoa powder

How to:
1. Stir all ingredients together in a bowl until smooth. Add more almond milk if needed.
2. Pour on top of your pancake stack and devour immediately!

Rocky Road Fudge

It's nearing December and I hope that you are as excited as I am about the upcoming holiday festivities! Sinatra blasting on the radio, the first snow wrapping everything in a soft blanket of white, the comforting crackling from the fireplace and Christmas decorations as far as the eye can see. But no jolly Christmas without something to munch on, right? Be it hot cocoa, mandarins, gingerbread cookies, christmas candy... Tell me if you're drooling yet because I sure am.

If you're one of those people that claim to not like this time of the year (do they even exist?) then I suggest you stop reading right here. Because from now on, my plan is for this blog to be stuffed with all things Christmas, from saffron treats to rice pudding desserts.  This I can assure you, Yuletide addicts- you won't be disappointed.

So first on the list was Rocky Road Fudge. Way out of my comfort zone to be honest, the only rocky road us Swedish people know of, is the one that leads us home after a few too many shots of our favourite holiday liquor: "snaps". Okay so now I'm rambling but what I wanted to say was that I felt this sudden strong urge to make a batch of this Rocky Road deliciousness after seeing it on Pinterest the other day. Only I wanted a vegan and refined sugar-free yet still delicious fudge. This one ticks all the boxes, I have to say. It's wonderfully rich, soft, chewy and 100% cruelty-free!

Rocky Road Fudge

1 cup tightly packed soft dates

1/4 cup melted cacao butter (could sub for coconut oil but cacao will be MUCH better)

2 tbsp cocoa or cacao powder

1 heaped tbsp carob powder

1/2 cup raw almonds (or nuts of your choice)

1/2 cup dried mulberries

How to:

1. Place your dates, cacao butter, carob powder and cacao powder into a food processor and blend on high until smooth. Stop to scrape down the sides a few times to incorporate all the ingredients properly.

2. Take the mulberries and almonds and put them into the food processor with the chocolate paste that has formed and blitz a few times. You want the nuts to be broken up into big, crunchy chunks, not tiny pieces, so make sure not to blend too much. (As you can see, I did a pretty poor job here ;)

3. Press the fudge out into a small, lined, rectangular baking tray. It might not fill the whole tray but it's firm enough to only fill half of it and still get thick pieces of fudge.

4. Put in the fridge or freezer to set, at least for a couple of hours. Remove from the fridge and cut into squares. Store in the freezer if you want the mulberries to be crunchy! (Hint: you do.)

Have a wonderful day!

Tilda

LIFTING WEIGHTS DOES NOT MAKE ME BULKY

For all the ladies who think you are going to lose your feminine looks by lifting weights, I am here to tell you that it is a myth.  We simply do not have enough testosterone naturally to produce extreme muscle mass.  We do benefit from a firm and tone look produced with weight resistance training and also taking into consideration genetics we were blessed with in combination with a healthy eating program. Our lean mass will provide more shape than anything else and does it show after years of commitment?  The answer is yes, however it will not be substantial enough for us to dash into a phone booth ready to jump out sporting our muscular superwoman outfit. What will be noticed about a committed weight training program are shapely arms, butt, legs and overall fit look and side benefits of feeling great about the compliments received for those attributes. 

I have been lifting weights close to thirty years and do sport a lean muscular physique but do not consider myself bulky.  What allows my muscle to show more is maintaining a lower body fat percentage year round, however I keep that within a healthy range to not screw around with my hormones.  As a woman entering menopause I understand the importance and health benefits of weight bearing exercise.  I enjoy the visual results, but more important, I am making sure my bones remain dense and strong during the decline of estrogen from menopause.  Weight training is prescribed to all women going through this phase and to reduce the risk of osteoporosis and/or osteopenia.  I am genetically lean thanks to my Dad and that is just how I am built, but my body has also responded well to weight training.  Some may think I look bulky, but if you met me in person, you would have a whole different opinion.  Can I flex it up in images, well of course and I have got the back lash of “she is too muscular”, but bulky is not a word that can be used to describe my body.

The health benefits of weight training go beyond what is visible and includes improved bone and joint function, bone density, and increased muscle tendon and ligament strength.  The more lean mass we have, the more efficient our bodies become with burning energy stores and maintaining a healthy weight.  We become healthier overall, and our confidence is boosted when we feel our healthy best. 

The look obtained from weight training is one that exemplifies a healthy lifestyle, not some sort of “she-man” that seems to be running around in everyone’s mind. The media is in the market for distortion of the truth in all areas of fitness with photo shop, air brushing, and the verbal word of weight lifting for girls equals turning into a man.  This is so far from the truth and is laughable.  I believe in being our own health and fitness advocates, putting in the research about subjects such as weight training and doing what is best for our bodies to become a healthier person.  Our female hormones will allow for some increase and sculpting of beautiful muscle and the inward and outward benefits are not only beautiful but we as women should embrace weight training as a very important part of our health programs. 

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DON'T FEAR THE WEIGHTS

Stay Healthy,
Darla