Embracing a whole food plant-based diet and natural health.
On a plant based diet you do need to eat a variety of foods on a daily basis to obtain all the essential amino acids, however research has shown that you don’t need to eat these foods at the same time. Having said that, making certain combinations together is a beneficial strategy so this grain and seed combo recipe is a winner in the protein stakes! They have a chewy texture and a nutty flavour and can be served with either sweet or savoury toppings.
This is a lovely easy recipe based on the goodness of rolled oats. Oats are a well researched food containing both soluble and insoluble fibre. Soluble fibre helps to lower cholesterol and stabilise blood sugar levels while insoluble fibre is great for our intestinal health. Oats are also low in fat and rich in minerals including magnesium. In this recipe the nutritional content is boosted with the addition of coconut and apples. You can substitute other fruit and add / and or omit other ingredients to your hearts content to suit your palate. I have called it a cake for want of a better word although it wont turn out light and fluffy but fairly dense. You can be consoled by the fact that its contains nutritional benefits that will bolster your health.
This recipe features blueberries, well known for their high anti-oxidant levels. A number of years ago I remember my dad coming home from a visit to his GP and stating that the doctor recommended that he should eat 1/2 cup of blueberries a day. The doctor had just been to a recent medical conference where he learned about the nutritional value of blueberries I was pleasantly surprised at the time to hear a mainstream doctor prescribing fruit for one of his patients. This recipe was adapted from a random cookbook I borrowed from the local library called Hungry, Healthy, Happy by Danni Martin. This recipe could be served for breakfast or as a regular dessert with a dollop of cashew cream.
Pumpkin is such a versatile vegetable (technically a fruit), capable of being used in soups, main dishes, dips, smoothies and even desserts. You don’t have to spend a fortune to buy superfood products from exotic locations at the Health shop when you can pick up a pumpkin quite cheaply all year round at your local markets or grocery store. Pumpkins are high in fibre, low in calories and contain good amounts of potassium, magnesium, Vitamin C and E. However, pumpkins are particularly noted for their high levels of carotenoids (that’s the red, yellow and orange compounds found in many plant foods) that are thought to be protective against a range of diseases especially cancer and eye disease. And I haven’t mentioned the benefits of pumpkin seeds. That will have to wait for another recipe…..
This recipe is almost as quick and easy to make as the Scrambled Eggs I used to make many years ago. Teamed with some avocado on toast, it makes a nutritious breakfast that will help you to power through your morning. It can be constantly adapted by using seasonal vegetables of your choice.
This frittata is a good way to include some more broccoli in your diet. All the cruciferous vegetables contain cancer-fighting properties but broccoli , in particular, seems to offer the most protection. It contains compounds that stop cancer cells from dividing and are able to kill abnormal cells. If you’re not convinced of the health benefits of broccoli you can use any seasonal vegetables that you might have growing in the garden or want to use up out of your fridge.