Eating Healthier

The desert recipes that follow, which come from Lyn-Genet Recitas' work titled The Plan Cookbook, are NOT designed to avoid the use of sugar. Rather, they are recipes intended to help older adults cut down on the amount of inflammation that might be attacking their organs and physiological body systems. Therefore, anyone viewing additional posts to this thread should bear this in mind.
Carrot Cake
  • 2 Cups all-purpose flour, plus more for the pan
  • ¼ cup (½ stick) unsalted butter, softened, plus more for greasing
  • 4 cups grated carrots (4 to 5 medium carrots)
  • ½ cup agave nectar
  • 2 large eggs
  • 1 tbsp chia seeds
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
Optional: Goat Cheese Icing (I will type this in the next post)

Preheat oven to 350°F. Grease and flour a 9 × 13 inch baking pan.

Combine all ingredients (except icing) in a large bowl or food processor. Mix well with a hand blender or food processor.

Transfer batter to prepared pan. Bake for 40 minutes; insert a toothpick to determine doneness. If icing the cake, let it cool slightly first. Otherwise, serve warm or at room temperature.

Makes 8 to 10 servings
 
I tried some raw beets and they didn’t taste quite as bad as I’d remembered. But that’s not a surprise. I don’t really see the plus in cooking vegetables. The first time I discovered this was when I planted a garden with the children at a preschool where I was teaching (as a college student) and we grew a plot of peas. I figured if might take us a while to eat them…but no. The kids ate every single one of them all up the moment we harvested them. They were delicious! Much better than the frozen peas (or canned peas) I was always given at home or the peas I was served in any restaurant. To me, cooking vegetables just messes up their flavor.

So, I grated up some of the raw beets and put them in my salad…no problem. So now that I know how I’ll get my iron from this source, I’ll turn my attention to liver. I looked at the beef liver at Food4Less the other day, but found the sight of it rather disgusting. Besides, there were too many in each package, and they weren’t frozen.

I therefore checked the other day to see if Lazy Acres Market had some and they had veil liver that looked much more presentable. Moreover, though the liver wasn’t frozen, it did look fresh, and if I wished, I could have requested as little as a quarter pound, which is what I will do the next time I go grocery shopping there.
Try calf liver.
https://eatdrinkrabbit.com/calf-liver-vs-beef-liver/
 
Perhaps if you were really interested in healthier eating, you would focus a little less on snacking and desserts, and perhaps on eating in general.

Eating is important and it should be pleasing, but how many enticing recipes do you really need for ancillary caloric intake? I'm wondering if such a preoccupation is a good thing. Just my opinion, of course.
 
Thanks. It is clear that your advice is sincere. Nonetheless, I trust myself to guide my own way far above some anonymous person on the Internet. And regarding a nutritionist or professional advice...simple observation has made it clear to me that many of them get caught up in fads as well. It is also my experience that I can know my body better than a person who has merely memorized what s/he was taught during his or her training, which is based on the aggregate and might or might not apply to my particular situation—someone who has seen me for only a few minutes out of my entire life. I will listen, but in the end, common sense will be my guide in that I have learned that things go best for me when I make decisions based on my own best judgement. Third, I have access to the general/generic advice of the top nutritionists in the nation via their publications, and am sometimes aware of advances that some doctors are not even aware of because they are not keeping up with the latest research. Fourth, I do not need to be saved from experimenting too liberally if I am not experimenting too liberally. Fifth, since I am already getting bloodwork, I needn't be told to get bloodwork, which brings me back to trusting myself to guide my way rather than an anonymous person on the Internet who doesn't even know me. And finally, my focus is on eating fresh fruits and vegetables, which can hardly be considered unnecessary. I'm not sure what micronutrients you are referring to, but it's my understanding that the best way to get all the nutrients we need is by simply eating healthy—plenty of fresh fruits and vegetables, fish, poultry, whole grains, nuts and whatnot. Anything other than that (like a carnivore diet) is of no interest to me. I still run (play basketball, lift weights and stuff) with guys in their twenties, so I think I'm doing alright.

I like my daily emails from Dr Mercola. I’ve learned a lot.
 
upload_2020-10-22_18-32-57.png


Red Velvet Cupcakes with Goat Cheese Icing

Recitas says this protein-rich dessert could work for a breakfast or a snack if you leave off the icing.

Goat Cheese Icing
  • 1½ cups confectioners’ sugar
  • 4 oz goat cheese
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 tsp pure vanilla extract
Red Velvet Cupcakes
  • ½ cup (1 stick) unsalted butter, softened, plus more for greasing
  • 1 large beet, cut into 1-inch cubes
  • ½ cup agave nectar or honey
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 3½ cups blanched almond flour
  • ½ cup cocoa powder
  • ¼ tsp baking soda
For icing, combine all ingredients in a food processor and blend for 1 minute. Place in a small bowl, cover, and chill in the refrigerator while you make the cupcakes.

For cupcakes, preheat oven to 350°F. Butter a 12-cup muffin tin.

Cook cubed beet in a pot of boiling water for 20 minutes, until completely softened. Run under cold water until completely cooled. (You should have about 2 cups.)

Combine beet, agave or honey, ½ cup softened butter, eggs, and vanilla in food processor and blend for 2 minutes, until ingredients are completely combined. Add almond flour, cocoa, and baking soda and mix completely. Batter will feel very moist, but ignore the inclination to add more almond flour!

Divide batter evenly among the 12 buttered muffin cups. Bake for 18 minutes, until a toothpick inserted in centers comes out clean. Let cool completely before frosting with the icing.

Makes 12 cupcakes
 
Back
Top