Is Meat Unhealthy? Part II

Over time, animals adapt to the foods they regularly consume.  This is how archaeologists can, for example, determine that Triceratops was an herbivore and Tyrannosaurus was a carnivore just by looking at the structure of the skeleton.  Adaptations to diet extend beyond skeletal structure, into digestion, metabolism, the brain, musculature, and other aspects of physical function.  What is our evolutionary history with meat?

Human Evolutionary History with Meat: 200 to 2.6 Million Years Ago

Mammals evolved from ancestral "mammal-like reptiles" (therapsids, then cynodonts) approximately 220 million years ago (Richard Klein. The Human Career. 2009).  Roughly 100 million years ago, placental mammals emerged.  The earliest placental mammals are thought to have been nocturnal shrew-like beasts that subsisted primarily on insects, similar to modern shrews and moles.  Mammalian teeth continued to show features specialized for insect consumption until the rise of the primates.

65 million years ago, coinciding with the evolution of the first fruiting plants, our ancestors took to the trees and became primates.  For most of the time between then and now, our ancestors likely ate the prototypical primate diet of fruit, seeds, leaves/stems, and insects (1).  Some primates also hunt smaller animals and thus eat the flesh of mammals, birds, reptiles, amphibians, and fish in addition to insects.  However, the contribution of non-insect meat to the diet is usually small.

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LARABAR GIVEAWAY | Eat Healthy & Get Outside

As we draw closer to the end of the year and towards the holidays and cold weather where we just want to bundle up and stay inside, I'm reminded that I don't want to slack off now and lose the fitness level that I worked so hard to achieve earlier this year.  It's so hard to get in shape, but so easy to get out of shape! I'm definitely going to enjoy myself and won't be sticking to a rigid routine these next couple months, but I plan to continue to exercise and eat healthy because I want to take care of myself and feel good.  As part of my daily meals, I typically eat a LÄRABAR each afternoon as that's about the time I'm hungry and heading out the door to get my son from school.  I'm never without them, because my son likes them too (as picky as he is), so there is always a LÄRABAR in my purse, gym bag, or car.  Do you do that too?  If you've ever been out and about, starving and grouchy, with equally grouchy and starving kids, you probably do. 

November 17 is National Take a Hike Day and if you need a bit of fuel before or after your walk, a LÄRABAR is the perfect thing for you.  I love that LÄRABAR is actually made by a real woman named Lara, who, in 2000, found herself hungry after a hike and created a natural food full of wholesome ingredients like fruit and nuts to give her a tasty healthy snack to fuel her active lifestyle.  Lara has a passion for natural foods (each LÄRABAR has no more than 9 ingredients, is gluten-free, non GMO, kosher, and most of the products are soy-free, dairy free and vegan).  There are so many flavors to choose from.  I'm a big fan of the chocolate and peanut butter flavors, but I know other people who prefer the fruity ones. 

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Vanilla Protein Bliss Balls

Bliss balls... Little bites of gooey, chewy, sweet deliciousness. Nut butters, superfood powders, dried fruit, seeds, grains. The possibilities are - quite literally - endless! So quick and easy to make, bliss balls is one of my favourite vegan treats. This batch was made yesterday, as a result of an intense craving for something sweet that struck, well, by noon. What can I say, my sweet tooth is unstoppable.

Not only are these delicious, they also pack a punch of raw protein from the Purple Balance protein powder that I like to use in my recipes. Hope you like them as much as I do! (Ehrm, make that 'did'. I'm afraid they're all gone now.)

Vanilla Protein Bliss Balls

Ingredients:

200 g soft/medjool/soaked dates (about 18 small)

3 tbsp oat or coconut flour

3 scoops (tbsp) Purple Balance Vanilla Protein (or vegan protein powder of your choice)

A pinch of pure vanilla powder

1 tbsp coconut oil

Coatings:

Raw Lucuma powder, carob/cacao powder and desiccated coconut

How to:

1. Put all ingredients in your food processor and blend until smooth.

2. Scoop the dough out with a spoon and roll into small balls.

3. Place in an airtight container in the fridge to let the coconut oil set, about 30 min-1 hour should suffice. (That is, if they're too soft to roll immediately after blending)

4. Coat the balls by placing a small amount of your powder of choice in a cupped hand, then use both hands to coat the balls, without putting too much pressure on them to keep the round shape.

5. Store in the fridge! 

Slow Cooker Chicken Tacos

Happy Friday friends!  My friend Leanne (And Away We Go) sent me a slow cooker recipe for chicken tacos (one of my faves!) that I had to share with you! Don't you just love a slow cooker/crock pot meal?  Nothing better than getting dinner going at the beginning of the day and then not having to worry about it again!  I think this will be on our menu this weekend!  

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Now that the days are cooler and our routine is busier, I have pulled out the old slow cooker and started to add a few soups and casseroles to our weekly menu. These slow cooker chicken tacos have been an old stand by in our house for a few years and I was excited to make them again the other night!

The recipe is just what I think every slow cooker recipe should be; toss the ingredients in the pot and turn it on! The mixture of chicken, beans and corn makes for a filling meal, packed with protein. 

I've made this dish for guests and taken it to parties and have always had lots of requests for the recipe...

So here it is!

Slow Cooker Chicken Tacos

1 can of black beans (drained and rinsed)

1 large jar of chunky salsa

2 large chicken breasts (bone and skin removed)

2-3 Tbsp taco seasoning 

1 cup frozen corn

Add black beans and salsa to slow cooker. Place the chicken breasts on top of the mixture and sprinkle with taco seasoning. 

Cook on low for 8 hours or high for 5 hours.  

Remove chicken breasts and shred with a fork. Return shredded chicken to the slow cooker, add frozen corn and mix together with black beans and sauce. Turn the slow cooker to low and cook for a half an hour. 

Serve with soft tortillas and top with shredded cheese, sour cream and guacamole.

Thank you for sharing Leanne!  We'll be thinking about you as your new little bundle is about to arrive! 

Food Reward Friday

This week's lucky "winner"... the pumpkin spice latte!!

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Walking/Running Shoes for a Cause

This month is National Breast Cancer Awareness month and I'm proud to wear my Skechers in support of breast cancer.  (I shared my own family experience with cancer on Honey We're Healthy and you can go here if you want to read it.)  I already love and wear Skechers GoWalk line of shoes because they are the most comfy and lightweight shoe I've found- perfect for busy days running errands.  This new performance division line where proceeds go to the American Cancer Society are not only helping win the fight, but are a truly fantastic shoe.  Anyone who walks, runs, or exercises consistently knows the importance of a great performance shoe to keep you moving.  This one is cute too in pink and grey. ;) 

GOwalk2 Flash  

GOrun3   

  GOrun Sprint

How Sketchers Supports the American Cancer Association

Skechers Performance Division proudly supports American Cancer Society in the fight against breast cancer with a special collection of products.  In addition to the “Awareness” footwear and apparel line, Skechers Performance Division supporting American Cancer Society in several ways:

• Skechers Performance Division is offering a donation to American Cancer Society, and all of the Skechers Performance Division Awareness apparel and footwear will feature the ACS logo and messaging.

• Skechers is hosting the American Cancer Society San Francisco Making Strides Against Breast Cancer walk, and will be donating a percentage of proceeds from the sales of Skechers shoes on-site that day. 

• Skechers is launching a register round-up program in Skechers Retail stores in which customers can round up their purchase to the nearest whole dollar to benefit American Cancer Society for the entire month of October.  If consumers donate $5 or more, they will also receive a 20% off discount for their next visit. This will offer anyone shopping for any item in a Skechers retailer store the opportunity to give back and support the cause.

• Skechers Retail stores are offering a gift with purchase for customers who purchase a pair of limited-edition Awareness shoes. The gift with purchase will be either a breast canvas awareness canvas tote back or a pink water bottle.

Please visit Skechers site and check out their cute, quality shoes to help end breast cancer.  If you visit, please write "visited" in the comments so we can acknowledge your support.

                             

*Thank you Skechers for sponsoring this post.

Double Trouble Peanut Butter Banana Ice Cream

Another banana ice cream recipe that I hope you'll enjoy as much as I do! Prepare for DOUBLE trouble with peanuts both in the ice cream and on top...

Banana Ice Cream:

3 medium sized sliced and frozen bananas

1/4 cup of almond milk

1 1/2 tbsp all natural peanut butter

Pinch of salt

Peanut Butter Sauce:

1 tbsp peanut flour

3/4 tbsp almond milk

1 tsp liquid sweetener of choice (I use date syrup)

Optional: 1 tsp of cacao/cocoa and 1 tbsp almond milk (instead of 3/4) for a chocolate peanut butter sauce

How to:
1. Start by making your peanut butter sauce. In a small bowl (Well. I use a shot glass but that's just me.), mix all of the ingredients with a fork until no clumps remain. Easy peasy.
2. If you want your peanut butter to be evenly divided throughout the ice cream, thin it out with a  the almond milk first. Stir in little by little until you have a runny sauce. If you'd rather have peanut butter chunks, feel free to skip this step.
3. Place your bananas and a sprinkle of salt in your high speed blender/food processor and blend on high for about a minute or until there are no bigger pieces of banana left.
4. Carefully remove the top cap/lid on your nana ice cream maker and slowly, as you blend, pour in the almond milk and peanut butter mixture. (Or each of them separately if you skipped the second step.)
5. Blend until you have a wonderfully creamy and smooth consistency. Stop to scrape down the sides if necessary.
6. Spoon up in a bowl/jar, top with the peanut butter sauce and a handful of crushed peanuts and cacao nibs if you so wish, eat and enjoy!

Is Meat Unhealthy? Part I

Introduction

At Dr. McDougall's Advanced Study Weekend, I had the opportunity to hear a number of researchers and advocates make the case for a "plant-based diet", which is a diet containing little or no animal foods.  Many of them voiced the opinion that animal foods contribute substantially to the primary killers in the US, such as heart disease and cancer.  Some of the evidence they presented was provocative and compelling, so it stimulated me to take a deeper look and come to my own conclusions.

No matter what the health implications of meat eating turn out to be, I respect vegetarians and vegans.  Most of them are conscientious, responsible people who make daily personal sacrifices to try to make the world a better place for all of us.

My Experience with Vegetarian and Vegan Diets

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Clear Skin & Non-Oily Hair

During high school, my skin (especially on my cheeks) would break out pretty bad.   I heaped on the makeup to try to hide it, which I'm sure only exacerbated the situation.  My skin was never "perfect", but later, when I got on the birth control pill, my skin cleared right up.  I also noticed that it kept my hair from getting oily.  I got off the pill awhile ago and ever since, I've noticed my hair getting greasy and my skin not looking as clear.  My forehead and the area around my jawline was full of little bumps under the skin. After about two months, I ended up going to my dermatologist and he prescribed Acanya, which is a combination of Benzoyl Peroxide (2.5%) and Cindamycin Phosphate (1%), and also told me to use Witch Hazel as a toner after washing with Cetaphil cleanser (which I've been using since high school).

So far, so good.  My skin is looking much clearer.  I wish I had visited my dermatologist when I was pregnant with my son- my back/shoulders broke out terribly in big, ugly blistery pimples.  We don't have to suffer!  Benzoyl Peroxide is available over the counter without a prescription, but I would recommend finding a good dermatologist in your area.  It's amazing how bad skin can affect your self-esteem.  Even though my break-outs weren't terrible recently, I was still self-conscious about it.

For my hair, my dermatologist gave me samples of this DHS Clear Shampoo, but he was out of the conditioner.  The shampoo has no scent, but lathers well and seems to be working.  I couldn't find this brand at my drug store, so I just ordered the shampoo and conditioneron Amazon (it's available on Prime).  I was also advised to let my hair get oily so that my hormones can balance out my oil production.  Oh man, is this hard to do?!  But, I found a cornstarch/baby powder combination at my grocery store that I love to use between washings if my hair is oily.  It's better than straight-up baby powder because it's not as strong-smelling.  It actually feels really cool and nice on your scalp when you put it in and just a little goes a long way!

But, before I headed to the doctor, I started researching online what I could do at home to help the acne situation.  I came across the Alkaline diet, which is supposed to help balance your hormones my keeping your body's blood pH level slightly alkaline at 7.35-7.45.  Below 7 is said to be acidic and above 7 is alkaline.  I'm new to this info, but here are two charts that explain which foods are on the acid-forming side, and which are more alkaline.

ALKALINE DIET

via

NO SUGAR.  That's what I'm working on eliminating.  

HEALTHY FATS- I'm adding back in healthy fats like a few crushed almonds and slices of avocado on my salad, cooking my protein pancake in a teaspoon of coconut oil instead of cooking spray.  

FRUITS/VEGETABLES- eat to your heart's content.  I realize I hardly eat any food- instead always serving them to my son.  I need to partake in this goodness! 

WATER- Spring, river, or tap water is completely neutral.  I'm doing good on my water intake.  Keeping my insulated water bottle nearby helps. 

The biggest no-no's on the Alkaline diet are coffee, alcohol, processed foods, sugar, salt, and red meat.  Coffee is the hardest for me to give up, I drink two cups most days.  

How do you keep your skin clear?  Have you noticed whether your diet affects your skin?  

Strawberry Vanilla Nana Ice Cream

So. Only today did I realise that there is not a single banana ice cream recipe to be found on this blog.   This shan't be the case on a blog owned by nana ice cream's no. 1 fan! (Me!) Please accept my sincerest apologies. Let's just pretend this recipe has been here since the dawn of time lalala. Just smile and wave boys, just smile and wave. 

÷

I may not be the most dedicated blogger but I do care a lot about my followers and I appreciate you all so incredibly much, you literally have no idea. In the future there will be a thorough step-by-step guide uploaded on here but for now, this will have to do. Hope you enjoy the recipe!

Strawberry Vanilla Nana Ice Cream (Finally!)

Serves: 1

Cook time: 5 minutes, tops.

Ingredients:

3 medium sized ripe bananas, sliced and frozen

1/4 cup unsweetened almond milk

1/2 tsp vanilla extract or a pinch of pure vanilla powder

1/2 cup frozen strawberries

How to:

1. Place all of the ingredients except for the almond milk in your food processor/high speed blender.

2. Blend on high until there are only very small pieces of frozen fruit left. This should take about a minute or so.

3. Now, carefully remove the small top lid/cap on your food processor/blender and slowly pour in the almond milk, while blending on high.

4. Watch magic happen. (Ok, you may have to stop and scrape down from the sides a few times but seriously, let the blender do the job. No need to poke around in there too much.)

5. Once the ice cream has turned into a creamy, luscious swirl of amazingness, turn the blender off, spoon up in a jar, bowl or whatever floats your boat, top with coconut chips and devour immediately!

Obesity → Diabetes

A new study adds to the evidence that the prevalence of type 2 diabetes is rapidly increasing in the US, and our national weight problem is largely to blame.

The Centers for Disease Control (CDC) currently estimates that a jaw-dropping 33 percent of US men, and 39 percent of US women, will develop diabetes at some point in their lives (1).  Roughly one out of three people in this country will develop diabetes, and those who don't manage it effectively will suffer debilitating health consequences.  Has the risk of developing diabetes always been so high, and if not, why is it increasing?

In the same issue of the Annals of Internal Medicine as the low-carb vs. low-fat study, appears another study that aims to partially address this question (2).

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Will the aluminum pan and foil give you Alzheimer’s?

Aluminum (or aluminium) is a silvery metal that is both ductile and light. It is abundant in nature. These characteristics make it a favorite in many industries. Food utensils, such as pans and pots, are often made of aluminum. This use is dwarfed by aluminum’s widespread use in the canning of foods and drinks (e.g., sodas and beers).

Based on a systematic literature review published in 2008, Ferreira et al. argued that there is credible evidence of an “association” between Alzheimer’s disease and aluminum intake (). This argument has been challenged by other researchers, but has nevertheless gained media attention. Positive and negative associations will always be found where there are nonzero correlations, but correlation does not guarantee causation.

A research report commissioned by the U.S. Environmental Protection Agency, authored by Krewski et al. and published in 2007, reviewed a number of studies on the health effects of aluminum (). Several interesting findings emerged from this extensive review of the literature.

For example, a targeted study published in the late 1980s and early 1990s suggested that the daily intake of aluminum of a 14-16 year old male in the U.S. was about 11.5 mg; the main sources being additives to the following refined foods: cornbread (36.6% of total intake), American processed cheese (17.2%), pancakes (9.0%), yellow cake with icing (8%), taco/tostada (3.5%), cheeseburger (2.7%), tea (2.0%); hamburger (1.8%), and fish sticks (1.5%).

The meat that goes into the manufacturing of industrial hamburgers is not a significant source of aluminum. The same goes for the fish in the fish sticks. It is the industrial refining that makes the above-mentioned foods non-negligible sources of aluminum. One could argue that processed cheese should not be called “cheese”, as it is far removed from “real” cheese in terms of nutrient composition – particularly aged raw milk cheese.

Aluminum-treated water is widely believed to be a major source of aluminum to the body, with the potential of leading to health-detrimental accumulation. It appears that this is a myth based on several of the studies reviewed by Krewski et al.

One study concluded that humans drinking aluminum-treated water over a period of 70 to 80 years would have a total accumulation of approximately 1.5 mg of aluminum in their brain (1 mg/kg, the average adult human brain weighs 1.5 kg). At the high end of normal levels, and not much compared to the 34 mg found in some of those exposed to the Camelford water pollution incident (). And here is something else to consider. The study made two unlikely assumptions for emphasis: that all the ingested aluminum was absorbed, and that those exposed suffered from a condition that entirely prevented excretion from excess ingested aluminum.

Krewski et al.’s report and virtually all empirical studies I reviewed for this post suggest that the intake of aluminum from cooking utensils is negligible.

Is aluminum intake via food additives, arguably one of the main sources for most people living in urban environments today, likely to cause neurological diseases such as Alzheimer's disease?

My review of the evidence left me with the impression that most of the studies suggesting that aluminum intake can lead to neurological diseases make causal mistakes. One representative example is Rifat et al.’s study published in 1990 in The Lancet ().

This old study is interesting because it looked at the effects of ingestion of finely ground aluminum between 1944 and 1977 by miners, where the aluminum was ingested because it was believed to be protective against silicotic lung disease (caused by inhalation of crystalline silica dust).

As a side note, I should say that the intake levels reported in Rifat et al.’s study seem lower than what one would expect to see from a modern diet of refined foods. This seems odd. The levels may have been underestimated by Rifat et al. Or, what is more worrying, they may be quite high in a modern diet of refined foods.

Having said that, Rifat et al.’s article reports “… no significant differences between exposed and non-exposed miners in reported diagnoses of neurological disorder …” However, the tables below from their article show significant differences between exposed and non-exposed miners in their performance in cognitive tests. Those exposed to aluminum performed worst.

Two major variables that one would expect Rifat et al. to have controlled for are age and lung disease. They did control for age and a few other factors, with the corresponding results indicated as “adjusted” in the tables. However, they did not control for lung disease – the very factor that motivated aluminum intake.

Lung disease is likely to limit the supply of oxygen to the brain, and thus cause cognitive problems in the short and long term. Therefore, the cognitive impairments suggested by Rifat et al.'s study may have been caused by lung disease, and not by exposure to aluminum. This type of problem is a common feature of studies of the health effects of aluminum.

Will cooking in aluminum pans and aluminum foils give you Alzheimer’s? I doubt it.

Pasta con Funghi

Pasta con Funghi

Yields one big serving or two small ones.

Cooking time: Approximately 25 min.

2/3 cup uncooked brown rice fusilli or pasta of your choice

Sauce:

1 1/2 cups sliced brown mushrooms

1/2 cup almond milk

2 tbsp vegan cream substitute (I used Oatly's oat cream)

1/2 tbsp brown rice flour or thickening of your choice

1 tsp dijon mustard

1/2 tsp vegetable bouillon powder

1 tbsp nutritional yeast

Salt, pepper and lemon juice (optional) to taste

Start by bringing a pot of water to the boil, to cook your pasta in later.

How to:
1. Place all of the above ingredients except for the brown rice flour, mushrooms and nutritional yeast in a small saucepan.
2. Bring the mixture to the boil.
3. Stir, then lower the heat and let simmer for a few minutes.
4. Next, add the brown rice flour (preferably through a sieve) and whisk as you go.
5. Put the nutritional yeast in, whisk again and leave the sauce to thicken over low heat while you prepare your mushrooms. (At this stage you could put your pasta in the boiling water so the all the components can be ready at the same time!)
6. In a separate pan, lightly sauté the mushrooms to cook some of the liquid off. You might want to use a bit of cooking oil in the bottom unless you have access to a non-stick pan.
7. Fold the sautéed mushrooms into the sauce, have a taste and add more seasoning if it needs it. Let simmer for a few more minutes for a thicker consistency.
8. Toss the pasta in the sauce and top with a few sun-dried tomatoes if you'd like!

Enjoy!

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

Dry ingredients:

1/3 cup buckwheat flour

2 tbsp coconut flour

1 tsp baking powder

1 tsp pumpkin pie spice

Wet ingredients:

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

1 ripe banana, mashed

1/3 cup pumpkin purée 

3 tbsp almond milk

How to:
1. Start by preparing your chia egg. Grind the seeds either using a coffee blender or by hand with a mortar and pestle. Put the ground seeds in a small glass/bowl with 3 tbsp of water and whisk vigorously for 30 seconds or so to prevent clumping if you're using ground chia seeds. let sit and swell while you prepare the rest.
2. In a small bowl, mix all the dry ingredients with a fork until the baking powder is evenly divided.
3. Add the mashed banana, pumpkin puree and almond milk to the dry ingredients and stir until smooth.
4. Lastly, add in the chia/flax egg.
5. Let sit on the countertop for a few minutes (the batter should be THICK) and pre-heat a pan over low to medium heat.
6. Fry in a little coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

Chocolate sauce:

2 tbsp plant-based yoghurt
1/2 tbsp cacao or cocoa powder
1/2 tbsp liquid sweetener of your choice (I used date syrup)

How to:
1. Simply mix all of the above with a fork/spoon until smooth. Pour on top of your pancake stack and decorate with a spoonful of plain yoghurt to create the cobweb pattern.

Enjoy!

Food Reward Friday

This week's lucky "winner"... profiteroles!!

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Cardio Kickboxing

I'm so excited to tell you about the new group exercise class I tried last Monday, "cardio kickboxing".  My husband said he was going to do it with me, but when we got there, it was only women lined up, so he politely declined. (don't blame him!) I'm so glad I tried this class- it was my absolute favorite of all the group classes I tried!  

It was a new experience for sure, I've never worn boxing gloves before or punched a heavy bag.  The bags were all stored in one corner of the class and you had to move it to the room to use.  They are so heavy, you have to squat down with your back against the bag to even move it into position for class- that's a workout in itself.  Most people were two to a bag, but I had my own. 

The class was an hour long, but went by fast.  The instructor played awesome music and was great at explaining what combinations to do.  I watched the two women in front of me (they seemed experienced and knew what to do) so I just followed them.  I have to say it feels GREAT to let go and take all your stress, aggression, and anger out on that bag.  I put a beating on it for sure.  Even though I was wearing gloves, my knuckles were all red at the end.  I was thinking I'll buy my own gloves for the next class and maybe tape my knuckles. 

But, the problem is, I hurt my right shoulder in the process.  I woke up on Tuesday morning and it was kind of sore.  By Wednesday, it hurt to move it.  I still have a range of motion, but I can tell I strained it because it hurts to lift it shoulder height.  Passing anything to my son in the backseat of the car is a killer.  I'm so bummed because I want to go back to kickboxing, but I know I need to lay off it for awhile so it can heal.  

I didn't do any other exercise for the rest of the week, but I think I can run or do the stair master this week.  Or maybe one of the other classes and just not use the weights.  That would be more fun!

Have you tried kickboxing?  What did you think?  Any injuries or pointers to avoid injury?  I'm going to talk to the instructor about my shoulder and see what he says.  

Vegan Cinnamon Rolls

Hey there! It's been a while, I know. I have unfortunately run out of excuses so a humble apology will have to do. But these utterly scrumptious cinnamon rolls make up for it, I swear. Super easy to make and only require three quarters of an hour to prove. No gluten, refined sugar or any nasty ingredients at all. Just pure, sinless deliciousness.

They ARE kind of miniature so you might want to double the recipe. Or triple. Or whatever you want. So what are you waiting for? Get baking!

Vegan Cinnamon Rolls (Gluten Free!)

Dry ingredients:

1/3 cup + 1 tbsp (65 g) brown rice flour

1/3 cup + 1 tbsp (65 g) buckwheat flour

2 tbsp potato- or cornstarch (25 g)

3 tbsp (40 g) raw sugar or granulated sweetener of your choice 

1 tsp psyllium husk

1 tsp cardamom

2 tsp dry yeast

A pinch of salt

Wet ingredients:

1/2 cup + 1 tbsp almond milk

2 tbsp (30 g) coconut oil

Filling:

8 small dates (85g)

1 tbsp coconut oil (15 g)

1 1/2 tsp ground cinnamon

A pinch of vanilla bean powder

1/2 tbsp of almond milk

How to:

1. In a bowl, combine all of the dry ingredients and stir well. (Sifting the potato starch before you stir it in will prevent clumping). 
2. Melt the coconut oil over low heat and pour in the almond milk. Once lukewarm, transfer the oil/milk mix to the bowl with the dry ingredients. Don't let the temperature go over 37C or you WILL kill the yeast. No bueno.
3. Stir. Stir, stir, stir. Then knead the dough until it forms a moist ball, not too sticky, not too dry. If it is, add a bit more flour or almond milk. Leave to prove under a damp kitchen cloth for 45 minutes.
4. Meanwhile, start preparing the filling. Place all of the ingredients in a bowl and blend with a hand blender. I find that blending small quantities like this works best without a food processor but feel free to give that a try if you want to double the recipe.
5. That's about it for the filling. Now you'll have to wait for the dough.
6. Once the proving time is up, roll the dough out into a rectangle on a floured surface (however thin you want it to be) and spread the filling out on top.
7. Roll the dough into a tight spiral lengthwise and cut up in 1-inch sections.
8. Place the rolls on a lined baking tray and once again let them prove under a damp kitchen cloth for 30 minutes and pre-heat your oven to 190C
9. Next, brush on a bit of water-diluted syrup if you want to and bake in the oven for about 10-12 minutes depending on size.
10. Remove from the oven and let cool for a few minutes. 
11. Eat.

Metabolic Effects of a Traditional Asian High-carbohydrate Diet

A recent study supports the notion that an 'ancestral diet' focused around high-starch agricultural foods can cultivate leanness and metabolic health.

John McDougall gave Christopher Gardner a hard time at the McDougall Advanced Study Weekend.  Dr. Gardner conducts high-profile randomized controlled trials (RCTs) at Stanford to compare the effectiveness of a variety of diets for weight loss, cardiovascular and metabolic health.  The "A to Z Study", in which Atkins, Zone, Ornish, and LEARN diets were pitted against one another for one year, is one of his best-known trials (1).

Dr. McDougall asked a simple question: why haven't these trials evaluated the diet that has sustained the large majority of the world's population for the last several thousand years?  This is an agriculturalist or horticulturalist diet based around starchy foods such as grains, tubers, legumes, and plantains, and containing little fat or animal foods.  Researchers have studied a number of cultures eating this way, and have usually found them to be lean, with good cardiovascular and metabolic health.  Why not devote resources to studying this time-tested ancestral diet?  I think it's a fair question.

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