No-Bake Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)

No-Bake Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)

Recipe type: Dessert, Snack

Cuisine: Dairy Free, Grain Free, Raw & Vegan

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins

Serves: 8

Ingredients

• 2 cups pecans
• 1/ 2 cup dates
• 1 can chilled Natural Value coconut milk (or other brand with just the cream)
• 2 Bananas
• ⅔ cup coconut sugar
• ¼ cup agar powder
• 2 tsp. pure vanilla extract
• ¼ tsp. sea salt

Instructions

1. Optional: Soak pecans for 8 hours (I do it the night before I make the recipe) in 4 cups of water. Rinse pecans and discard water. Set aside.
2. Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
3. Place pecans in the food processor and pulse until ground for 2 minutes. Add in the dates and pulse for another 3 minutes. Take the pecan and date mixture and press it down into a glass pie dish to make a crust. Make sure the crust is evenly spread out to fill out the entire pie dish.
4. Place the coconut milk, bananas, sugar, agar, vanilla and sea salt into a high speed blender or Vitamix. Press ingredients down prior to starting the blender. Blend on high for 2 minutes.
5. Carefully pour the “cream” on top of the raw pie crust. Use a spatula to spread the topping out evenly. Place the pie in the freezer for 1-2 hours. Remove from freezer and serve!
6. Note: I like to add a chocolate drizzle to the pie. I do this by slowly melting dairy-free chocolate chips in a saucepan over the stove. Once the chocolate has melted, let it cool and then drizzle over the pie.

http://laurasglutenfreepantry.com/

Sprouting Quinoa

Quinoa (Keen-wah) is an ancient pseudograin which originated in the Andes region of South America, where our seed comes from even today. Quinoa has been cultivated for 6000 years. It was a staple of the Inca diet, and they considered it sacred.
Quinoa is the only sprout which contains every single amino-acid. It is another one of the quickest sprouts, prefering to soak for only 30 minutes and showing 2 roots per seed - usually within 24 hours. It is very beautiful as well as delicious. Like its relative, Amaranth, it has a mild beet-like (they too are related) flavor, though it's also nutty.

Specs

Seed Shelf Life
at 70° 2 years

Seed To Sprout
in 1-3 days

Sprout Shelf Life
1-2 weeks

Yield
1.5 to 1

How-To Video

See Our Growing Videos

Sprouting Instructions

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Yields approximately 1 Cup (1/2 lb.) of Sprouts

Seed Prep
Measure out 2/3 Cup of seed*
Rinse your seeds to remove dust or plant debris.

Soak
Transfer your seeds - if necessary - into your Sprouter, or a bowl.
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 20-30 minutes.
You don't really even need to Soak Quinoa, but it speeds it up a little to do so.

Sprouting
Empty the seeds into your Sprouter (if necessary).
Drain off the soak water.
You can use it - it has nutrients in it.

Rinse thoroughly with cool (60-70°) water.
Drain thoroughly.

Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage.
Even the best designed Sprouting Device holds water, so pay special attention to this step.

Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us.
We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. These Sprouts will never have leaves, and a plant can only perform photosynthesis when it has leaves. Until then light has little if any effect, so don't hide your sprouts. Plus, they like air-circulation.

Rinse and Drain again in 8-12 hours.
And, once more...
Rinse and Drain again in 8-12 hours.
And, perhaps once more...
Rinse and Drain in 8-12 hours.

We stop - usually sooner - but definitely no later than here. We like our Quinoa sprouts small.
Typically, we sprout for just 2-3 Rinse and Drain cycles. At that point most of the seeds will have sprouted tiny roots.
That's the way we like Quinoa sprouts.

Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for several days. We Do Not recommend doing so, unless you're doing a science experiment. Grow them for as long as you like. As long as you continue to Rinse and Drainevery 8-12 hours.

Note: Quinoa can be sprouted quite a bit longer but it's texture changes profoundly, going from a soft crunchy sprout to a very soft sprout. If you sprout it long you'll have to use it soon as it won't keep well. Experiment! Have Fun! It's All Good - if occasionally inedible @;-D

As always, we suggest that you taste your crop at EVERY Rinse - including the very first - just after the Soakperiod. The soaked seeds are already alive and super nutritious - and - they are without enzyme inhibitors (a very good thing indeed!) so they'll digest themselves and nourish you. So taste them often and find out for yourself when they are most delicious! That's when they're done.

Harvest
Your sprouts are done 8-12 hours after your final Rinse.
Be sure to Drain them as thoroughly as possible after that final Rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Refrigerate
Transfer your sprout crop to a plastic bag or the sealed container of your choice and put them in your refrigerator.
We offer Produce Storage Bags that will extend shelf life substantially.
Note: Quinoa - when sprouted very short - can make it in refrigeration for up to 2 weeks. When sprouted longer expect less. If you can use 'em fresher we think you'll like them better.

http://sproutpeople.org/quinoa.html

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}

Ingredients

• ¾ cup uncooked quinoa, (for a raw version use soaked and sprouted quinoa.)
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (soaked cashews)
• Optional: 1 cup edamame or chickpeas (chickpeas sprouted for raw vesion)
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

adapted from http://www.ambitiouskitchen.com

Neuroprotective effects of garlic

.

Neuroprotective effects of garlic a review.

Mathew B, Biju R.

Source

Department of Biochemistry, Faculty of Medicine, El Gabal El Gharby University, Gharyan, Libya.

Abstract

Garlic has been investigated extensively for health benefits, resulting in more than one thousand publications over the last decade alone. It is considered one of the best disease preventive foods, based on its potent and varied effects. Midlife risk factors for cardiovascular diseases, such as high serum total cholesterol, raised LDL, increased LDL oxidation, increased platelet aggregation, impaired fibrinolysis, hypertension and homocystinemia are important risk factors for dementia in later years. These risk factors play a major role in the genesis of atherosclerosis of vital arteries causing both cardiovascular and cerebrovascular disease. Garlic is best known for its lipid lowering and anti-atherogenic effects. Possible mechanisms of action include inhibition of the hepatic activities of lipogenic and cholesterogenic enzymes that are thought to be the genesis for dyslipidemias, increased excretion of cholesterol and suppression of LDL-oxidation. Oxidative stress caused by increased accumulation of reactive oxygen species (ROS) in cells has been implicated in the pathophysiology of several neurodegenerative diseases including Alzheimer's disease (AD). Several studies have demonstrated the antioxidant properties of garlic and its different preparations including Aged Garlic Extract (AGE). AGE and S-allyl-cysteines (SAC), a bioactive and bioavailable component in garlic preparations have been shown in a number of in vitro studies to protect neuronal cells against beta-amyloid (A) toxicity and apoptosis. Thus the broad range of anti-atherogenic, antioxidant and anti-apoptotic protection afforded by garlic may be extended to its neuroprotective action, helping to reduce the risk of dementia, including vascular dementia and AD.

PMID:

 

21499478

 

[PubMed] 

PMCID:

 

PMC3074326

 

Free PMC Article

Make your own Refreshing Detox Drink

Whether you’re just trying to steer clear of the sugary drinks, or aim to really help your body flush out any toxins lurking in your system, this refreshing blend of foods and flavors will satisfy your tastebuds needs.

Included: Watermelon/cucumber, lemon/lime, mint leaves, and water.

Why Watermelon (or cucumber): Watermelon helps the body flush out toxins because it contains the organic compound citrulline, which is an amino acid that has been shown to help the liver and kidneys filter and get rid of ammonia. Ammonia comes in external forms, but is also a by-product of the proteins our bodies are burning up constantly for energy, and it’s quite damaging to our cells. Cucumber also contains citrulline, but not as much as watermelon. Watermelon may also just give the liver an overall boost.

Why water: H20 is just plain good for us, but it’s thought that it helps flush nasty toxins and waste through our system, giving organs like the liver and kidney an easier time doing their job.

Why lemon (or lime): Lemon or lime juice helps stimulate and regulate the digestive track (which is why it’s so helpful with constipation, heartburn and gas), stimulates bile production, and thins out bile, which allows it to flow more freely. Bile is produced by the liver and ends up in the small intestine to break down lipids (fats) that we’ve consumed.

Why mint leaves: Mint leaves are a nice refreshing flavor to add to your drink. On top of that, it can help you digest more effectively, improving the flow of bile from the liver, to the gallbladder, to the small intestine, where it breaks down dietary fats. Mint also helps relax cramped up stomach muscles.

You will need…

-1-2 liters’ of water, depending on how strong you want it to taste
-Part of 1 watermelon or 1 cucumber
-1 lemon or lime
-A handful of fresh mint leaves (approximately 10-13)
-Ice cubes

Directions

Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.

Watermelon & mint

Cucumber & lemon.

Flavor Tips

• Try substituting a lemon for the lime, cucumber for the watermelon, or a combination of all of them.

• Pour water in first and then add the ingredients. I feel like there’s more of a burst of flavor when the water gets poured in and everything swirls around, but there’s something to be said for letting it gently infuse itself as well (the water tends to stay a bit clearer as well.)

• Don’t add ice to the entire jug, and leave it on a cup-by-cup basis. If you plan on drinking it over time, this can help prevent it from getting diluted as the ice melts.

• Start with 2 liters’ of water steeping overnight, and then experiment with longer/shorter times and more or less water.

• Squeeze in the juice of 1 lime and/or lemon and then slice up another and add that to give it a little extra citrus kick.

• This isn’t for flavor, but this drink looks mighty appealing in a glass pitcher on a hot summer day.

http://everydayroots.com

How to make 3 Electrolyte Drinks

Lay-Low Recipe

You will need…

-1/4 cup of freshly squeezed lime juice
-1/4 cup freshly squeezed lemon juice
-1 ½ to 2 cups fresh water, depending on how strong you want the flavor
-1/8 teaspoon of sea salt
-2 tablespoons natural sugar or honey, to taste

Directions

Toss everything into a food blender and blend until the honey is dissolved, or just use some elbow grease and blend it by hand. Pour yourself a tall glass, drop in a few ice cubes, and enjoy.

Bright ‘n Early Recipe

You will need…

-1/4 cup freshly squeezed lemon juice
-1/2 cup freshly squeezed orange juice
-1 ½ to 2 cups of fresh water
-1/8 teaspoon of sea salt
-2 tablespoons natural sugar or honey, to taste

Directions

Same as above. You can halve or double the recipe as you need, and feel free to experiment with flavors. Keep in mind citrus fruits, especially orange, are a good source of electrolytes.

Sweet and Smooth-ie recipe

You will need…

-3 cups of coconut water
-1 cup of strawberries
-1 cup of fresh water
-1 cup of ice
-1/8 teaspoon of sea salt
-2 tablespoons natural sugar or honey, to taste

Directions

Throw into you blender and let it run until everything is thoroughly mixed together and the mixture is smooth.

What are electrolytes, and why do we need them?

Here we are making a big fuss over electrolytes, but what are they really? And why do they matter? I could write a dense (at least) six page article on electrolytes, but I’ll spare you (unless you want togo to sleep, then I can send you a copy.) There are tons of electrolytes out there, but in our bodies they are basically calcium, sodium, potassium, magnesium chloride, hydrogen phosphate (a mineral) and hydrogen carbonate (a salt.) These electrolytes are vital for survival-not only could we not function if we didn’t have them, if we dilute them too much, it can lead to death by “water poisoning.” They regulate our nerve and muscle function, our hydration, the pH of our blood, rebuilding damaged tissue, and determining blood pressure. One example of their job would be in order for a muscle to contract-from your heart to the tiniest toe muscle- it needs the electrolytes calcium, sodium, and potassium. Too little and muscles become weak, too much and they over contract.

http://everydayroots.com

Raw Chocolate Chip Cookies

Raw Chocolate Chip Cookies 

 

Prep time

10 mins

Total time

10 mins

 

Author: Lauren Goslin

Serves: 6 cookies

Ingredients

• ½ c. raw cashews, ground into flour
• ½ c. oats, ground into flour
• 1 T. + 2 t. maple syrup
• 2 T. coconut oil
• ⅛ t. sea salt
• ¾ t. vanilla
• 3 T. chocolate chips (homemade, cacao nibs, or chopped dark chocolate)

Instructions

1. Stir all of the ingredients together until well combined.
2. Form six cookies.
3. Place on a wax paper-lined plate and freeze or refrigerate until set.
4. Enjoy!

Notes

Weight Watchers points (new system): 5

Nutrition Information

Serving size: 1 cookie Calories: 175 Fat: 11.8 g Saturated fat: 6.1 g Unsaturated fat: 5.7 gTrans fat: 0 g Carbohydrates: 15.3 g Sugar: 6.7 g Sodium: 46 mg Fiber: 1.2 g Protein: 3 gCholesterol: 1 mg

I used homemade chocolate chips, but to make these easier, just use pre-made cacao nibs or chopped dark chocolate.

I use my coffee grinder to make the cashews and oats into flour, making these that much easier to put together. As much as I love using my food processor, I hate cleaning it!

http://www.thetastyalternative.com/

Lyme Disease mimics Panic Disorder

Clinical and Research News

June 25, 2013

 DOI: 10.1176/appi.pn.2013.6b19

Case Shows How Lyme Disease Can Mimic New-Onset Panic Disorder

Leslie Sinclair

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Neuropsychiatric symptoms are commonly misdiagnosed, and delayed treatment for the real cause can lead to long-lasting impairment.

Syphilis, caused by the spirochete bacterium Treponema pallidum, has been called the “great imitator” because of its ability to affect numerous systems and confusion with other diseases. At a workshop at APA’s 2013 annual meeting titled “Medical Conditions Mimicking Psychiatric Disorders Versus Psychiatric Disorders Mimicking Medical Conditions: Diagnostic and Treatment Challenges,” presenter Yu Dong, M.D., Ph.D., a psychiatry resident at Baystate Medical Center in Springfield, Mass., detailed the case of another spirochetal imitator: Borrelia burgdorferi, the Lyme disease bacterium.

The bite of an Ixodes tick can potentially lead to a host of neuropsychiatric symptoms.

PHOTO FUN/Shutterstock

Dong shared with a packed room the case of a 19-year-old female college sophomore who suffered neuropsychiatric manifestations of early-stage Lyme disease. The patient experienced sustained panic attacks lasting for hours at a time and severely disturbed sleep, and she described a “brain fog” that caused difficulty with concentration and memory and left her feeling detached from reality. She also experienced “stroke-like” symptoms that included blurred vision, facial tingling, and left-sided body numbness. Despite the occurrence of these symptoms within a month after she was exposed to a tick at a baseball field in May 2012, the patient had four negative Lyme test (ELISA) results.

Her symptoms continued for several months, as she was given a cardiac workup, which was negative, and a neurologic workup including head CT and MRI of the cervical spine. Results of the neurologic workup—intended to assess whether she might be experiencing a viral CNS infection or atypical migraine—were negative as well. In September, she experienced joint pain and swelling. In December, six months after her symptoms had begun, a Lyme disease specialist performed a Western blot test, finding her positive for three out of 10 bands, and she was finally diagnosed with Lyme disease.

Treatment was begun, but the patient’s medical odyssey was not yet over.

Despite treatment, her symptoms worsened, with more frequent panic attacks and nighttime awakening attributed to Herxheimer reaction. A Herxheimer reaction is worsening of symptoms during the first few days of antibiotic treatment, presumably due to an inflammatory response to spirochetal lysis and antigen release, explained Dong, who noted that such a reaction can be quite prolonged in cases of Lyme disease.

“Patients who are treated with appropriate antibiotics in the early stages of Lyme disease usually recover rapidly and completely,” Dong noted, “but antibiotic treatment may be less effective in the late stages of illness,” making rapid diagnosis imperative to prevent long-term consequences for the patient. Treatment in the late or chronic stage is difficult due to sequestration of the spirochete, especially in the CNS. Untreated infection leads to recurrence of fluctuations of symptoms, triggering specific or nonspecific immunologic responses that can become multisystem symptoms. Neuropsychiatric symptoms may become permanent and irreversible, either from the direct effect of the spirochete in the CNS or from a secondary immune response.

Dong said Lyme disease is just one of several medical conditions that can mimic panic disorder—myocardial infarction, cardiac dysrhythmia, asthma, hyperthyroidism, pheochromocytoma, and seizure disorder are some of the others.

Lyme disease can be easily missed as a diagnosis because a patient may not have a history of tick exposure or experience the characteristic skin rash, and the multisystem nature of the disease can lead to multiple diagnoses for the patient’s symptoms. Latent asymptomatic infection with Borrelia burgdorferi can also last years before symptoms of late infection appear. When Lyme disease is suspected, two-tiered testing (ELISA and Western blot) is recommended, and “most literature recommends clinical diagnosis regardless of serology findings,” said Dong. ■

http://psychnews.psychiatryonline.org/newsarticle.aspx?articleid=1700960