Tag Archives: Tofu

4 Foods That Tricked Me!

While I was in Tibet, I traveled with an incredible group of 14 people. There was a teacher, an acupuncturist, an Eastern medicine doctor, several authors, business owners, and a health food store founder! I learned so much from them, especially about food and the myths surrounding it.

1. Canola Oil

If you have been following my blog for any amount of time at all, you know that I put canola oil in everything.

This morning, I smashed the bottle. I’m angry. Canola oil is such a health impostor! Originally, canola oil was rapeseed oil. Then the rapeseed was genetically engineered to have a higher ratio of good fats to bad fats. In order to make canola oil, extremely high temperatures and hexane are used to extract the oil which is then bleached, degummed, deodorized, and refined. Basically, it is an extremely processed sham of a health food.

I will be deleting canola oil from all of my blog recipes. Instead, we should bake with real butter or grapeseed oil, saute with coconut oil, and use Extra Virgin olive oil (cold pressed) for everything else! (One particularly useful source.)

2. All soy products.

One of the men on the trip, Daniel Ried, is the author of The Tao of Health, Sex, and Longevity and The Guide to Traditional Chinese Medicine. He’s brilliant and all that jazz, but the man can talk. When he feels passionately about something, he will not stop until he has you convinced. He literally spoke to us for over an hour over dinner about how NO ONE should eat ANY soy products. The only exception he would make was for straight up bean curd, unprocessed and non-GMO of course.

Tofu , soy burgers, soy milk, soy cheese, soy yogurt, and the hundreds of other soy products out there are not healthy. They are not even kind-of okay.  This is because they are so highly processed. If you want to eat soy, the only way to safely do so is with unprocessed, non-genetically modified soy beans. There are very few products out there where the soy beans aren’t so processed that they taste like something else! There are many detailed articles and studies out there explaining how the refining of soy turns the innocent little bean curd into a ball of health hazards, so if you are interested, get reading! Here is a nice little summary.

3. Agave Nectar

I was shocked when I heard this on the trip. I was thinking “No0o way! I can’t wait to blog about this!” But when I returned to the US of A, it seemed as though while I was away, everyone else learned about the agave nectar scandal. Once again, the reason why agave nectar is not the health food it is touted to be is because of howprocessed it is.

Agave syrup is heated for 36 hours at at least 140 degrees –> this increases the amount of fructose –> this makes it sweeter.

So why is it unhealthy? Agave nectar is 90% fructose and 10% glucose, which makes it a low GI food. Usually low GI is a good thing, but not in this case. Fructose interferes with copper metabolism, is hard on the liver (which must process it), increases the risk of diabetes by making us less sensitive to insulin, increases uric acid levels which are linked to heart disease, and can give you a little more cushioning (because it is converted to fat quicker and easier than glucose)!

A good source.

4. Raw Cashews

At first, I was horrified when I heard this! I eat raw cashews all the time! It is true that completely raw cashews have a natural preservative in them, urushiol, which is toxic. However, the “raw” cashews you find in health food stores are typically steamed, for the very purpose of removing the urushiol.

Food lately…

Plain kefir with blueberries, soaked nuts, coconut shreds, and oatmeal

Lentils with sauteed mushrooms, baby cauliflower, green onions, ginger, garlic & topped with coconut shreds

Brown rice noodles with stir fried veggies, onion, ginger, soy sauce, and a fried egg

Quick post

This is just a quick post featuring a few things I have enjoyed lately and a simple recipe!

Local Mint Mojito ( ;) Gracie!)

Made with mint fresh from the garden, agave nectar, rum, soda and lime.

Grilled Veggie & Prosciutto Panini

Grilled onions, red bell pepper, green bell pepper, yellow bell pepper, prosciutto, and herbed mayo (dill, basil, lemon, salt, pepper).

Mom’s Blueberry Buckle

Butter, sugar, butter, flour, butter, butter, blueberries, sugar.

Whole Wheat Waffle with Almond Butter

That swirl is awesome.

PS! Its hug a fruit month!

This is me dangling a rambutan, the most delicious fruit on the planet. The photo was taken in Thailand, where rambutans are native (among other countries in SE Asia). Once you peel away the rubbery outer layer, a squishy ball of fruit is revealed. I can’t really describe the flavor, but its sweet and delicious.

Vegan Vanilla Almond Pumpkin Pudding

This was so delicious! I can’t even tell you! I actually prefer it in ice cream form, but I like alliteration, so I named it pudding. It is essentially a higher protein, non dairy ice cream or pudding.

Recipe: Serves 2

Blend the following until smooth, then freeze! For a pudding texture, remove from the freezer when its cold. For an ice cream texture, let it stay in the freezer for a couple hours! Its tough, I know.

1 package light silken tofu

1 tbsp honey (okay, I know this isn’t vegan, but to make it vegan simply sub agave nectar!)

1 tbsp maple syrup

3 tbsp brown sugar (or you can use stevia)

a little under 1/3 cup pumpkin

1 tbsp vanilla almond nut butter

1 heaping tsp vanilla extract

lots of cinnamon and pumpkin pie spice

good pinch of guar gum and xanthan gum

After you have blended if for a while, taste it! You may like it sweeter or more nut buttery, so you can more of wahtever if you need to.

Options: For more of an almond flavor, add an extra tbsp of nut butter. You could also sub in chopped walnuts or pecans. Or shredded coconut flakes. Or dark chocolate shavings. Or all of the above.

Other options: This recipe also works well for fruity flavors. Simply remove the pumpkin and add 1/2 cup of your favorite frozen fruit. Strawberries, blackberries, bananas, and blueberries all work superbly.

Benefits:

Tofu * 1 package contains 20 grams of protein, calcium, and iron!

Pumpkin * tons of vitamin A and C and the antioxidant betacarotene!

Cinnamon * contains of antioxidants and has a blood sugar stabilizing effect