Diets and Weight Loss, Foods, Lifestyle, Uncategorized

Shhhhhh… Dairy Free Cheesecake

Health and Wellness Associates

EHS – Telehealth

 

Shhh…This Cheesecake Is Dairy-Free

dairy_free_cheesecake_recipe_HERO

You can use the words indulgent and dairy-free in the same sentence. Like to describe this dairy-free cheesecake recipe with blueberry topping. It’s rich yet virtuous, which is achieved without using cream cheese or butter or even flour. (So, yes, it’s technically vegan.) Dessert, anyone?

 

One 9-inch cake (10 servings)

CRUST

1½ cups pecans

2 tablespoons sugar

2 tablespoons coconut oil

 

FILLING

 

3 cups cashews, soaked in water overnight (see note)

3 tablespoons sugar

2 tablespoons honey

Zest and juice of 1 lemon

¾ cup coconut milk

½ teaspoon pure vanilla extract

 

TOPPING

 

1 pint fresh blueberries

2 tablespoons sugar

Zest and juice of 1 lemon

 

  1. Preheat the oven to 375°F. Place a springform pan on a parchment-lined baking sheet.

 

  1. MAKE THE CRUST: In the bowl of a food processor, pulse the pecans until they are finely ground. Transfer to a medium bowl and wipe out the food processor.

 

  1. Add the sugar to the ground pecans and stir to combine. Add the coconut oil and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

 

  1. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature.

 

  1. MAKE THE FILLING: Drain the cashews and transfer to the food processor. Pulse until the cashews are coarsely chopped. Add the sugar, honey, lemon zest, lemon juice, coconut milk and vanilla extract, and pulse until very smooth (the mixture should be pretty thick).

 

  1. Pour the cashew mixture over the cooled crust and spread into an even layer. Transfer to the freezer to chill while you make the topping.

 

  1. MAKE THE TOPPING: In a medium pot, combine the blueberries with the sugar, lemon zest and lemon juice. Bring to a simmer over medium heat. Simmer until the blueberries are very soft and begin to burst, 8 to 10 minutes.

 

8.Puree the blueberry mixture in a blender or food processor until smooth. Pour the puree on top of the filling and spread into an even layer. Chill the cheesecake in the freezer for at least 45 minutes.

 

  1. Transfer the cheesecake to the refrigerator and keep chilled until ready to serve. To serve, unmold and slice the cheesecake.

 

Note: No time to soak the cashews overnight? No problem. Place them in a medium pot and cover with water. Bring to a boil and then boil for 15 minutes. Drain and cool the cashews to room temperature before continuing with the recipe.

 

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Foods, Health and Disease, Lifestyle, Uncategorized

Extreme Eating Award Goes To….

Health and Wellness Associates

EHS – Teleheatlh

 

Extreme Eating Award

 

Restaurants serve up salt, fat and a whole lot of calories in their menus, the Center for Science in the Public Interest says in its Xtreme Eating Awards.

A breakfast burrito might sound a little healthy, with fillings like potatoes, avocados and even veggies in the form of peppers and onions.

extremeeating.jpg

 Public Interest XTreme Eating Awards Winner is: Cheesecake Factory’s Breakfast Burrito is loaded with bacon & sausage & delivers more than a day’s worth of calories & 3 days’ worth of fat

But the Cheesecake Factory’s Breakfast Burrito is also loaded with bacon and sausage and delivers more than a whole day’s worth of calories and three days’ worth of artery-clogging fat, according to the Center for Science in the Public Interest.

 

“It’s like eating seven McDonald’s Sausage McMuffins,” the CSPI said.

 

The CSPI released its annual Xtreme Eating Awards on Wednesday — a not-so-tongue-in-cheek poke at some of the excesses Americans can find at fast-food joints, in restaurants and in movie theaters.

 

“These dishes go the extra mile … just so more of us can start looking for extra-large-size apparel. Bravo!” the group says in its report.

 

“Many people may not realize that eating out almost always means overeating,” CSPI senior nutritionist Lindsay Moyer told NBC News.

 

“The Xtreme Eating Awards highlight some of the worst restaurant meals in America,” she added. “These are dishes that have oftentimes about 2,000 calories or more.”

 

The federal government and most health groups suggest that the average person eat 2,000 calories a day or less. One day’s sodium limit should be 2,300 milligrams, saturated fat should be kept to 20 grams or less and sugar intake should be kept to 50 grams or lower.

 

But even foods labeled as snacks can take people beyond those limits.

 

At the AMC movie chain, the Bavarian Legend Soft Pretzel “weighs in at a pound and a half of mostly white flour, with tubs of nacho ‘cheese’ and mustard for dipping,” the CSPI report reads.

 

“The 9-inch-wide pretzel has a day’s calories (1,920), three-quarters of a day’s saturated fat (15 grams), and more than three days’ worth of sodium (7,600 mg).”

 

Chili’s Honey-Chipotle Crispers and Waffles, the group says, doses restaurant patrons with more than a day’s worth of calories, two days’ worth of saturated fat and more than three days’ sodium allowance.

 

“This chicken and waffles on steroids is like eating five Krispy Kreme glazed doughnuts smothered in 30 McDonald’s Chicken McNuggets and five packets of barbecue sauce,” the group says.

 

The Cheesecake Factory pushed back, noting that people may be eating out as a special occasion. It says it also offers lower-calorie options.

 

“Many of our guests come in and want to celebrate and not be concerned with calories. Others want to share their dish — and we love it when guests share — that’s a great sign that our portions are generous – and a large percentage of our guests take home leftovers for lunch the next day,” the company said in a statement.

 

“For our calorie-conscious guests we have our award-winning SkinnyLicious Menu featuring nearly 50 delicious choices with 590 calories or less — which is actually larger than many restaurants’ entire menus.”

 

Moyer advises people to always look for such lower-calorie menu choices.

 

“Restaurant portions almost everywhere are out of control. It’s a good idea to either share a dish with someone else or take home half for later,” she said

 

“That’s why it’s so important that calories are now listed on chain restaurant menus. When you go out to eat, look for the calories.”

 

Restaurants are just trying to look generous, Moyer said.

 

“The other thing I find is that restaurants pile all sorts of cheap ingredients on a plate to make it seem like a good value. It’s often large portions of white flour and cheese. At the very least you can ask restaurants to use less cheese or leave it off entirely,” she said.

 

And most Americans eat out regularly now, not just as a treat or to celebrate special occasions. This regular overeating is helping drive the obesity epidemic. Nearly three-quarters of Americans are overweight or obese.

 

“We pick on these extreme meals, but even many typical dishes in restaurants are a threat to Americans’ health because they raise the risk of obesity, diabetes and heart disease,” Moyer said.

 

“We’re at the point now where about 45 percent of American adults have pre-diabetes or diabetes.”

 

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Foods, Health and Disease, Uncategorized

China refuses GMO grain imports from the United States

Health and Wellness Associates

EHS – Telehealth

 

China refuses GMO grain imports from the United States

 GMOcorn

 China has decided to suspend the issuance of permits for the importation of animal feed produced in America that is made with corn. China is not known for having exceptionally high standards, which is what makes this so disturbing.

 

Three trading executives discussed the turn of events with Bloomberg Business Week not too long ago. Dried distillers’ grains, also known as DDGS by industry professionals, can no longer be exported from America to China. The reason for this puzzling decision is because the Chinese government fears that MIR 162 corn, a GM strain that the Chinese have not approved, carries a high risk of contamination.

 

China was once the largest buyer of this American corn byproduct, which is produced in the process of making ethanol. More than 40 percent of the corn grown in the United Sates is used to make ethanol, and China bought 34 percent of the United States’ DDGS exports.

 

Of course, this turn of events is not really all that surprising. China rejected several shipments of corn that proved to be contaminated by MIR 162. In one instance, the government rejected 1.1 million metric tons of Syngenta corn that was tainted. The  Chinese government also turned away 758 tons of corn. It is therefore understandable that the Chinese government simply decided to suspend importation of corn-based animal feeds.

 

So China probably thinks we’re purposefully trying to contaminate their food supply with GMOs. Could you blame them? Our government has contaminated our own food supply with them!

 

On the bright side, AG Web reports that a class-action lawsuit has been filed against Syngenta, MIR 162’s creator and manufacturer, on behalf of American farmers. The corn was genetically engineered to be more resistant to insects, and was approved by the U.S. in 2010. The corn, also known as Agrisure Viptera, was marketed and promoted before it had received import approval from China. The ensuing turmoil over China’s rejection of the product  has left farmers shortchanged.

 

James Pizzirusso, a partner with the Hausfeld law firm in Washington, D.C., has said, “Syngenta must be held accountable for its blatant misrepresentations to U.S. corn farmers. By promoting and marketing a genetically-modified corn seed before the seed had received import approval from China, Syngenta placed its own profit margins over corn farmers’ livelihoods.” Pizzirusso also notes that China’s rejection of the MIR 162 corn has been a nightmare for affected farmers, causing losses equating to more than 1 billion dollars.

 

Syngenta has also been sued by both Cargill and Trans Coastal Supply Co. for their losses due to China’s rejection of products contaminated with MIR 162. Cargill has sued for a cool $90 million, while Trans Coastal Supply Co. blames Syngenta for $41 million in losses. Naturally, Syngenta believes that it is not at fault at all. In fact, they all but pat themselves on the back for providing farmers access to their “new technologies.”

“Dr P. Carrothers of Health and Wellness Associates says, ” The bottom line is, if corn is not good enough for animals in Europe and China, it definately is not good enough for humans in the United States.  But they are still able to sell it!”

 

 

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