There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.
We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!
Banana bread—it can be a sugar bomb thinly disguised as healthy food, or an energizing breakfast or snack that helps fuel your day.
We set out to make the latter, a loaf that’s grain free for the Paleos, contains no refined sugar, and is chock full of healthy fats to keep you sated and make your skin glow. Our secret ingredient? Avocados. They give this loaf a moist texture and tons of fiber and nutrients.
This bread by itself isn’t sweet like traditional banana bread. If you want it to taste like a treat, fold some mini dark chocolate chips into the batter, or slather a slice with a chocolate nut butter spread like Nocciolata or Justin’s Chocolate-Hazelnut Butter, or some all-fruit jam. If you prefer a slice on the savory side, eat it on its own or spread on a bit of butter or cream cheese.
Pro tip: Mash your bananas and soak them in a cup of strong, black, coffee for about an hour before you get started. Then pour the whole thing into your batter, and compensate by removing the equal amount of liquid from other ingredients—usually milk or water. You will not be disappointed.
…except that there’s basically no nutritional value mentioned in the article. I can’t find anything about the avocado stone nutrition that I’d trust, be aware that there is vitamin K in various nuts/seeds. So be careful if you decide to incorporate this into your diet. I recommend being consistent in how much you consume, and how often between INR tests.
Next issue is the reality of how to consume the avocado seed/stone/pit/whatever you call it. You can’t bite into it – some I can’t get a pairing knife into. Most recommend preparing the pit by smashing it with a hammer (using a vice might be less messy and frustrating) before putting it in a food processor. Be aware that every source is still stating that the food processor blade will likely be damaged… Much as I would like to make use of what’s been waste to date, this isn’t very accommodating for something that is biodegradable.
Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.
The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat. So I don’t know why they listed protein as something that is improved by eating fat…
Be mindful of how much vitamin K there is in the suggested foods:
Let’s get one thing straight: A salad is really only as good as its dressing. Sure, it’s important to use farm-fresh, in-season produce. And yes, careful and creative preparation is not to be ignored. But hey: Without a good vinaigrette, you’re just eating forkfuls of dry spinach, and there’s nothing sexy about that. Some of our favorite salad dressings are rich and creamy, and well, not exactly healthy (although there is certainly a time and a place for blue cheese). That’s where these alterna-emulsifiers come in. When you’re looking to get a little creative, try these lighter, brighter ways to turn your dressing into the main event.
If you’re already grilling outside, throw a handful of unpeeled shallots on the grill along side whatever else is cooking. Turn the shallots until the skins are blackened and the insides are soft, then let them cool. Scoop out the soft insides… You’ll get a sweet smoky flavor that’s good in dressings, sauces, etc.
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
My co-workers are to thank for the name. I called it as it was – vegan chocolate mousse, which turned out to be vegan chocolate banana mousse. When co-workers learnt about the ingredients, it was initially dubbed “choco-mole”, but the reverse is more accurate.
Dessert doesn’t get much simpler than this – add to food processor, blend until smooth. Chill for at least an hour before serving. I had most of the ingredients onhand, and had co-workers who couldn’t/wouldn’t partake in the Lego jello I made earlier in the week.
Here’s the recipe. I did double the recipe, let it chill overnight before serving at work. I was worried no one would like it, but it was gone once word got out.
From composting to opting to ride our bikes to work, this planet is our home and we’ve got to treat it kindly. We try to do our part every day, but considering that we’re on the tail end of Earth Month (and especially if you missed Earth Day!), we thought we’d take it one step further and examine an element you may be overlooking: your diet. Even though you’re healthy homemade lunches and side of guac (skip the burrito) may be fueling your body well, a lot of the foods you’re eating on the daily actually increase your carbon footprint. Sushi lovers, cookie addicts and almond butter freaks, we’ve got some pretty sad news for you, and it may have you completely rethinking your grocery list. Scroll on down to see what foods are actually putting a serious damper on the planet.
I didn’t find much information on this, but what I did was more unsettling than Ketchup. Store bought (Kraft) Mayonnaise contains:
24.8 mcg of vitamin K per 1 tablespoon (16 grams). That’s 31% of the Daily Value (DV)
43.4 mcg of vitamin K per ounce (28 grams) – 54% DV
155 mcg of vitamin K per 100 grams – 194% DV
Exercise extreme caution if eating store bought mayonnaise, with respect to your INR testing. This is fine if you already eat roughly the same amount, consistently. Otherwise, eat after an INR test – providing you have roughly a month before the next test to allow your level to recover.
There are however recipes to make your own mayonnaise. Ingredients vary, but here’s a rough breakdown:
That says a lot about making your own vs off-the-shelf.
I haven’t had mayo since I started substituting homemade guacamole instead. While there is vitamin K in avocado and olive oil, we need some vitamin K in our diet. Admittedly, it’s costly – the guacamole lasts me a week, and costs about the same as a container of store bought mayonnaise. But the health benefits are very real.