Eats: Strawberry Passion

I always considred myself pretty competent when it came to nutrition. Lately, I am feeling a little out of whack and confused.  I eat healthy, low on the protein, high in veggies and some fruits but I have been getting a bit dizzy lately.  Dr. Fantastic conducts regular blood test on me. Recently, the results have shown that I have low  blood sugar.  I have been feeling dizzy on occasion, but I have not straight up blacked out and hugged the floor since my Greek wedding (über embarrassing).

Today, I had to go to the lab to take a glucose test.  Let me tell you...NOT FUN!  I had to fast, then was forced to drink a disgusting sugary concoction, and then sat in the lab for 3.5 lllooooonnnggg hours while they pricked my arm to take blood every hour.  Sounds awesome right?  To top it off, there was no wi-fi and no internet connection and my phone would not connect to the web.  Result - no email and gasp, no Facebook either! 

 During this time, I continued reading The China Study.  I can't get enough of this book, even though I think E could probably read it faster than me at this point!  To sum up what I have read so far, animal protein and casein(dairy) accelerate  cancer growth,  while plant-based protein slows it down.  T. Colin Campbell and Thomas Campbell believe that while we are exposed to small amounts of cancer-causing chemicals daily, cancer does not occur unless we consume foods that promote and nurture tumor development.  It is a radical idea but his analysis, research, and experiments really make sense.  His studies have found that plant protein does not promote cancer growth, even at the highest levels of intake.  He believes, "like flipping a light switch on and off, we could control cancer promotion merely by changing levels of protein, regardless of initial carcinogen exposure".  I would like to have a shortage in my light switch :).  Seriously, fascinating read.  Pick it up!

So, we will see what my results are.  Some Docs recommend more protein to control the spikes in my blood sugar. Now that I have read a slice of The China Study, I am not too sure I want to do that.  Obviously there is plenty of plant protein I can consume like: spinach, mushrooms, asparagus, broccoli, swiss chard, collard greens, cauliflower, and lentils, but they're not always easy to grab on the run.  My Dr.  also recommended I start to follow a hypoglycemic diet and eat regularly every two hours.  Sounds easy right?  Not exactly.  It is HARD to do with kids, chores, playdates, and just plain running around.  I was also told to carry sweets around in case I got a bit dizzy.  Now, I don't really crush on sweets that much.  I'd much rather have salty foods.  If Dr. Fantastic said to carry around sea salted almonds, (or who am I kidding) Ruffles, I would be over the moon!  But I don't naturally reach for sweets, even fruits.  But, I gotta follow Dr.'s orders!  Good thing I am seriously phening for strawberries lately.  Yes, I know they are low on the glycemic index but they still count!

With the Fourth of July around the corner, I can't stop thinking red, white, and blue.  Yes, this includes foods too.  I am a dork.   Red-watermelon, raspberries, cherries, strawberries, red bell peppers, tomatoes.  Blue- blueberries and blackberries.  White- coconuts, yogurt, jicama, and mozzarella. 

Nothing says summer and the 4th like strawberries though.  This is one fruit I love.  There is nothing like a fresh, juicy, sweet, strawberry.  My boys feel me on this one.  Strawberries don't last more than a few hours in this house.  I have actually had to hide the strawberries in the back of the fridge so the boys wouldn't eat MY sweet little strawberries.  Selfish right!



Not only are strawberries the most adorably cute, luscious fruit ever, but they are also pure joy to chomp and even better for your health (and waist line)!

Strawberries are extremely high in vitamin C, manganese, calcium, and dietary fiber.  As I just typed this I had to do a double take on manganese.  Never heard of that?  Manganese, as luck would have it, helps you maintain normal blood sugar.  Score!  Also, it protects your cells from free-radicals, keeps your bones healthy and strong, and promotes optimal performance of your thyroid glands. 

Epic Befits of the Sweet Juicy Red Berry

Strawberries are rich in antioxidants. 

They also work as anti-inflammatory protection and reduces pain.  So for those with infections or huge beefcakes at the gym, chow down.  

They are extremely low in calories.  Whoo hoo!  1 cup of strawberries have only 49 calories.  Which means I can eat, and eat, and eat them without feeling a bit of guilt. 

According to The Wold's Healthiest Foods (WHF) book, "Strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of elderly people.  Recent test tube research found that all eight cultivars of strawberries tested were able to significantly inhibit the proliferation of human liver cancer cells".   

More and more research is being done that shows the special nutrient in strawberries can actually stimulate your metabolism and shrink your appetite.  Do I need to even go on......

They control blood sugar

More benefits of strawberries can be found in this article.

It goes without saying, you must buy organic strawberries!  I know they are more expensive but DO IT!  They are listed in the Dirty Dozen and I read an article last December about how California approved of a toxic pesticide to use on strawberry crops. 

Eating strawberries plain is probably my favorite way.  But, with the Fourth around the corner, I wanted to be a little more creative.  So here is my adaptation of Strawberry Shortcake Popsicle. 

Vegan Strawberry Pops!

1 1/2 cup of pureed strawberries

1/2 cup of vanilla Oreos (they are vegan!)

2 cups of vanilla coconut yogurt

Instructions

Puree strawberries

throw the Oreos in your blender and blend baby blend

 vanilla coconut milk yogurt to the blender

Assembly

Layer a bit yogurt portion into a dixie cups and freeze 30 min

Then the strawberry puree and freeze 30 mins

Then back to the yogurt and freeze overnight

or

You can combine all of the ingredients and swirl it around for more of a popsicle look.

Serve slightly soft with some crushed graham cracker for a true strawberry shortcake treat!

I hope everyone has a happy 4th!

Enjoy!

Eats: German Pancakes

Mornin' sunshine!  Happy National Pancake Day!  I am not a fan of sweets for breakfast, but for today, I made an exception.  I woke up feelin' good and had energy that needed to be exercised, and since I can't exercise for a few weeks (insert very sad face here), I decided to cook.  With two handsome lads' helping me in the kitchen, I made German Pancakes.  They are puffy, curly, and easy-as-pie treats.  They are supposed to get really puffy like a souffle, but I changed the recipe a bit and as a result, mine looked more like a bumpy terrain.  Instead of using white flour, I used organic whole wheat flour and instead of milk, I used light soymilk.  Now those of you who know me, know that I'm not blessed in the kitchen.  I tried to make them healthy, but when I make this recipe again, I am going to use half white flour and half whole wheat flour.  That being said, my boys gobbled them down.  They thought they were delicious and they loved being little helpers in the kitchen.     

    

 The goods

Heart Healthy German Pancakes

Yield 2 9-inch pancakes

4 eggs

1 tablespoon sugar

1/2 teaspoon salt

2/3 cup organic whole wheat flour, sifted

2/3 cup milk

 2 tablespoons soft butter

Directions

Heat oven to 400 degrees.       

  Butter two 9-inch cake pans well.

Put eggs in blender, cover and pulse until they are light yellow in color.  Mix dry ingredients.  Add dry ingredients; process until smooth.

 

Pour into prepared pans and bake 20 minutes; then reduce heat to 350  and bake 10 minutes.

Share some organic strawberries while waiting for your pancake to bake.

Keep a close eye on your pancakes.  I left this task to X.

Take out of the oven.  Slide onto hot plates. 

Drizzle with maple syrup.

Top with organic strawberries and sprinkle with powdered sugar.

Enjoy with your bro...or friend! 

Eats: French Toast Cook Off

The Husband and I woke up Saturday morning in need of some comfort food.  I am a big fan of making eggs, hash browns, and Morning Star veggie sausages on weekends but I wanted to indulge in something a bit sweeter.   Since we had left over French bread from dinner, the Husband decided to make French Toast.  I must have woken up feelin' pretty competitive because I thought it would be fun to challenge him to a French Toast cook off.  I think I am the only one who thought this would be fun.  The Husband didn't understand why I wouldn't eat his FT, and apparently I was in his way.   While he got his recipe from How to Cook Everything, I got mine from The Vegan Table, by Colleen Patrick-Goudreau.  Thankfully, I had all of the ingredients on hand and it was quick and easy.

The Mix

Cook off

Vegan French Toast

Truthfully, his was way better.  Light, fluffy, and delicious.  My son E concurred by spitting mine out after I gave him one bite.  I think he felt bad for me because he kept trying to feed me his/daddy's.  My other son X did not feel the need to participate in the challenge, instead he thought it would be better to paint the walls with the syrup.  Mine was great, but needs perfecting.  It was a bit soggy in the middle.  I will try this recipe again but will not soak the bread so long in the batter and I will cut it a little thicker.  It had awesome flavor thou.  

Here's the recipe if anyone wants to give it a go:

Fast and Fabulous French Toast

1 loaf thick italian or sourdough bread

1 cup nondairy milk (I used light vanilla soy)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

4 tablespoons nondairy, nonhydrogenated butter (I used Earth Balance)

real maple syrup

sifted confectioners' sugar

(I added lemon)

Directions 

Cut bread into 1/2 inch slices.  In a shallow bowl, whisk together milk, cinnamon, nutmeg, and vanilla with a fork. Set aside.

Melt butter in a large skillet over medium heat.  Dip each slice of bread into milk mixture, then place in hot skillet.  Cook until each side is golden brown. 

Remove French Toast from heat, and transfer to serving plates.  Drizzle with maple syrup and dust with confectioners' sugar just before serving.