…or…
c) All of the above
Pom Acai Jam
Joe tried this on his toast (with sun butter) and he loved it too.
1/2 cup Pom juice
3-4tbsp chia (they don’t gel as much in Pom for some reason)
let sit for 20 minutes, then add:
2 tbsp lemon juice
2 tbsp maple syrup (or not)
stevia to taste
2 tbsp acai powder or pulp
Stir to mix, then chill for 30 min. It will keep up to a week or so in the fridge (not sure on the expiration date—haven’t tested that yet!)
Buckwheat cereal
Soak raw buckwheat groats for several hours (then drain and rinse).
put in bowl, stir in 1/2 cup chia, 1/2 cup finely shredded coconut, 1 tsp cinnamon, stevia to taste
Dehydrate overnight and store in airtight container.
Waaaaaay better than any cereal you'd buy in the store. Also good as a topping on other things!
Cashew Ice Cream
Soak 1 cup cashews for a few hours. Add 1 cup of water and the drained and rinsed cashews to your high speed blender. Blend until smooth. Add 1/2 tsp xanthan gum or guar gum. Add 20-40 drops of vanilla stevia. Optional: add 10 drops cocoa extract (I like NuNaturals). Add 1 tsp vanilla extract. I also added mint extract—I was craving something a little shamrock-y! When smooth, add to ice cream maker. After it thickens, add grated or chopped dark chocolate (I used 85% dark).
Better than coconut ice cream. I swear. Also, the only sweetener is stevia.
Avocado Pudding can be amazing. But, it depends on what I put in it. The high protein version is …ok. But with the protein, fiber, vitamins, and minerals (did you know avocados have more potassium than bananas!), it’s still worth it to me even when it isn’t the most amazing flavor. The second one has 1/2 scoop Vanilla Vega Whole Food Health Optimizer and 1/2 scoop Vanilla Vega protein powder (plus stevia).
Vanilla Sun Warrior plus Stevia....very smooth and yummy
Darker green---tastes like cake batter---sort of!
Veggie Juice. I’ve grown to love the taste…but it can be very bitter. This partially frozen version was made awesome by adding Zevia–sweet and bitter together is pretty yummy!
It's a veggie slushie! ...and surprisingly good.
Chickpeas + cultured veggies + Salad Booster
This was a spur of the moment thing on my way out the door---awesome!
Nutrition Class Topic:
Occasionally, when I’m teaching, I’m reminded of something that I think is actually interesting and maybe not completely well-known or remembered.
Today’s tidbits:
One of the main reasons the low-fat/fat-free diet craze where people cut out fat and ate lots of sugar (a la the ’90s Snackwells boom) didn’t help people lose weight is because when a glucose (carb) molecule is broken down in the blood to be available for use, and the body doesn’t need it (i.e. there’s a surplus), the fragments have to be put back together and stored. Instead of being reconstructed as a glucose molecule, they form a fatty acid. Simplified Conclusion: Eating too much sugar leads to weight gain.
Americans are perpetually low on Omega-3 fatty acid intake, which are extremely important to health. Why does this happen? Omega-6′s are in abundance (vegetable oils) in fast food and processed food, and we use them in the kitchen too. Omega-6′s and 3′s compete for the same metabolic enzymes, so when there is an abundance of 6′s, the 3′s don’t get used even if you are ingesting enough (which is unlikely unless you take supplements or eat fish twice a week).
Do you like to understand the reasons/science behind random nutrition facts?
Do you make most of your food choices for satisfaction/taste or for health reasons?
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