Showing posts with label heart disease. Show all posts
Showing posts with label heart disease. Show all posts

Vegan Yogurt (With oats)

This very creamy oats vegan yogurt recipe is one of the cheapest forms of yogurt. Additionally, since oats are a source of beta glucan, which are associated with reduced risk of heart disease, this yogurt may offer these benefits by extention. However, when oats are compared with chickpeas, they are roughly 4 times less abundant in protein :(, but only slightly less abundant in fiber and slightly more abundant in carbohydrates.

It is nice to know however that oat yogurt is not only among the cheeapest but it is the quickest to make because it does not require soaking (like chickpea yogurt). This recipe does not use amylase enzyme to inhibit the often disliked 'slimey' texture of oat milk. I am unsure but imagine that amylase could inhibit the fermentation process. Other methods are used instead.



You will need:

  • 1 cup oats
  • 1.5 cups ice COLD water for blending
  • 1 tbsp (per cup of oats) curd starter from previous yogurt batch up to 7 to 10 days old. I started my first batch with chickpea yogurt.
  • time
    • 20 to 30 seconds to blend.
    • 6 to 12 hours to ferment (the more aged and active the curd starter, the less time)
  • strainer. As an alternative, filtering cloth.


Steps:

  1. Blend oats and COLD water for no more 20 to 30 seconds. NB Coldness of the water and the limited blending time help to minimize the likelihood of getting a slimey oat milk texture.
  2. Strain. Do NOT squeeze the milk through the filtration process with much pressure as a means of minimizing a slimey texture in the oat milk. This is why I use a strainer, knowing that some sediment will collect. I allow that sediment to collect after a few minutes and then siphon off the top while discarding the sediment.
  3. Apply low to medium heat on the stovetop until the milk becomes thick. Do NOT boil. Ensure there are no burning sediments.
  4. Let cool to lukewarm temperature.
  5. Stir in curd starter
  6. Place in fermentation jar, allowing a lot of air space for expansion of the yogurt.
  7. Cover jar loosely (to prevent the jar from explosing). For instance, the lid of the jar may just lightly rest on top of it instead of being tightly screwed on.
  8. Allow to stand for 24 to 48 hours in a warm corner on your kitchen counter.
  9. Remember to save a small amount of your finished yogurt for an upcoming batch. Do this up to roughly 7 or 10 days after this process.



CONTENT RELATED TO MAKING VEGAN YOGURT

0 comments
Labels: , , , , , ,

Agar Agar a medicinal super food

Agar agar, aka kanten, seaweed gelatin, China grass, sea vegetable gelatin (gelatina vegetal). Agar agar is a sea weed extract that is mostly found in health food stores and supermarkets, especially Asian supermarkets in a white powder or thread form. The thread form looks like translucent plastic threads. Agar agar is also used as a vegan substitute for gelatin. 
-- --
Uses of Agar Agar
  • Medicinally, agar has several applications. For instance, it is used as a mild laxative that can help in removing toxins, fats and sugar from the gut. Since it absorbs glucose from the stomach and passes through the gut quickly, agar agar is ideal for people with type 2 diabetes melitus. Additionally, it also absorbs cholesterol and is therefore good for lowering cholesterol. In fact, agar agar is even used as a more effective and vegan substitute for gelatin for treating bone, cartilage and joint damage. In fact, its use can prevent the need for operations like hip and knee replacement. Since it helps to regenerate tissue and organs, agar agar is even repairs kidney and heart damage. In fact, it is simply useful in the treatment of all diseases and injuries, including heart disease, cancer, Alzheimers and Parkinsons disease. Since agar agar can contribute to the reversal of any disease (and improvement of one's general health), its use may contribute to not needing / avoiding stem cell transplants (a common treatment for some types of cancer). Yes, it is also good estrogen-dependent cancers like breast cancer, ovarian tumors and uterine cancer. It is common for medical use to involve one serving daily for up to 2 months, 30 minutes before meals or 2 hours after meals. However, do NOT use agar agar if you have viral or bacterial infections (as it promotes microbial growth).
  • For weight loss and as a high fiber, vegan health food in ice cream, jelly desserts, meal replacement recipes, 'milk' thickeners and so on. As with any other algae, it is rich in iodine and trace minerals. It is often used for weight loss because it is free of sugar, carbs, fat and calories but has lots of fiber. Furthermore, agar agar is free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives. Agar allows you to create solid forms from liquids to the extent that the end product may be sliced with a knife, chewed and swallowed. Although having 0 calories, it has a slightly sweet taste. Although the taste of end products can be the same as gelatin (an animal product), agar agar renders end products with a different feel. For instance, agar agar products do not have the same soft and bouncy feeling as gelatin. Agar agar is commonly used to thicken soups, ice creams and to create fruit desserts. NB, Agar agar is free of taste, odor or color. NB it will not set in certain conditions, namely in wine, vinegar, distilled water, foods rich in oxalic acid (like chocolate, spinach, beets, beet greens, wheat germ, peanuts).
  • Cosmetically, agar agar can be used to soften and moisturize the skin and hair. It can therefore be used in soap, ointments, lotions and creams, especially since it has anti-wrinkling properties. It has been said to be used in toothpaste.


Agar Agar in Powder Form
Quantity to use is roughly 1 tsp powder : 1.3 cups liquid for a sold product that can be cut with a knife.
  • Add the powder to only cold water or other clear liquid that allows you to see how well it dissolves. (It will form clumps if added to hot water). 
  • Whisk and bring to a boil until the powder is completely dissolved. Check whether the agar agar has completely dissolved by looking at the solution while it pours out of a spoon. 
  • Continue whisking until the end to ensure the agar agar does not settle and create a gel layer at the bottom of the pot.
  • Dissolve sugar if you wish the sweet taste. 
  • Turn off the heat and quickly add fruit puree (and lime to taste if you wish), tea, milk and or juice. 
  • Pour into the mold while still hot. Get rid of air bubbles before the liquid cools and sets by stirring around them with a spoon and or tapping the bottom of a firm mold on a hard surface. 
  • Add chunks of fruit and pieces of leaves (like mint for instance). 
  • Allow to set either at room temperature or in the refrigerator. (Unlike gelatin, agar agar does not need to be refrigerated in order to set). If you wish to pour different layers, use a fork to stick holes in the first layer when it has already fully set before pouring the second layer. Do not worry about melting the first layer since agar agar does not melt easily with heat.

-- --

Agar Agar in Strand Form
Quantity to use is roughly 1/3 cup of chopped up strands : 1.3 cups liquid for a sold product that can be cut with a knife.
  • Soak the strands in cold water or  other clear liquid that allows you to see how well it dissolves for 15 minutes. 
  • When soft and hydrated, simmer for roughly 5 minutes or until the pieces are completely dissolved.
  • Follow the steps used for the powder form after the powder is thoroughly dissolved in hot liquid. (See above)
-- --
MORE RELATED TO AGAR AGAR AS A MEDICINAL SUPER FOOD
2 comments
Labels: , , , , , , , , , , , , , , , ,

Vegan Substitute for Mashed Potatoes - Creamy Non-Dairy Green Bananas, Sweet Potatoes or Breadfruits

Ingredients for making a Vegan Substitute for Creamy Mashed Potatoes with Green Bananas, Sweet Potatoes or Breadfruits:

Potato Substitute (Choose one or more):
  • Green Bananas (approx 2 to 3 per person)
The bananas must be firm and un-ripened since, unlike ripe bananas, green bananas have a low glycemic index (GI) of as low as 30. Cooking with green bananas offers several health benefits. Green bananas are a good source of vitamins, minerals and fiber. In fact, since this fibre slows digestion and makes you feel full longer, it is also useful for weight control.  


Green bananas may help to reduce the risk of diabetes because of a special kind of starch called 'resistant starch' that aids in blood sugar control. Furthermore, green bananas may also prevent heart disease by lowering bad cholesterol levels. Their vitamin B6 content may also promote enzyme activity if poor digestion is a health concern. Green bananas (and sweet potatoes, another potato substitute for this recipe) are even a good source for potassium. However, since potassium can aggravate kidney problems, seek your doctor's advice beforehand if you have such health concerns. Green bananas are gluten-free.
  • Breadfruit
Like green bananas, breadfruits are rich in fiber, it lowers bad cholesterol levels and elevates good cholesterol levels and therefore helps to prevent heart disease and diabetes. Also great for bone health, regulating metabolism, healthy skin and hair growth given high volumes of omega-3 and omega-6 fatty acids. Breadfruit also contains riboflavin, niacin, iron, thiamin, phosphorus and vitamin C (the last of which controls stress levels, promotes the skin's youthful elasticity among other things). Furthermore, breadfruits are gluten-free.
  • Sweet Potatoes
Like green bananas, sweet potatoes are helpful for preventing heart disease and make this a gluten-free recipe (if the milk substitute is also gluten-free). Like breadfruits, they also are rich in vitamin C. However, some additional health benefits of sweet potatoes are that they contain vitamin D (a natural energy and mood enhancer), magnesium (a kind of relaxation / anti-stress remedy) and iron (for naturally boosting immunity and also relieving stress).

     Milk Substitute:
    • Coconut Milk
    Coconut milk very nutritious. For instance, it contains vitamins C, B1, B3, B5, B6, E, iron,  magnesium, phosphorus, sodium, selenium and a little calcium (less than dairy milk).
    Take Control! Click HERE to subscribe to our YouTube channel 

    • Other Milks: Almond Milk; Soy Milk;
    • Barley Powder 
    Barley powder is highly digestible, high in fiber and lowers blood cholesterol. It is also rich in various vitamins, minerals, enzymes, and amino acids. However, it is NOT gluten-free and should be avoided if you suffer from any form of gluten sensitivity like celiac disease.
    . .. .

    Other Ingredients:
    • Sea Salt
    • Garlic
    • Parsley
    • Italian Seasoning
    • Tumeric Powder (optional)

    Instructions for making a Vegan Substitute for Creamy Mashed Potatoes with Green Bananas, Sweet Potatoes or Breadfruits

    1. Prepare and or set aside the milk(s). If your milk is in powder form, add just enough water to make a very thick paste. (In the case of barley powder, you may add an oil like olive or coconut oil if you wish a creamier consistency. Just add enough to create a very thin layer on top of the paste. Do not worry if the oil does not mix with the lower based-paste).
    2. Boil the potato substitute (green bananas, sweet potatoes or breadfruit) in as little water as you can to get it very soft. 
    3. Do NOT throw away the water used for boiling the potato substitute (green bananas, sweet potatoes or breadfruit). This water contains nutrients and will help to dilute the thick milk.
    4. Using the boiling water and milk, mash the green bananas, sweet potatoes or breadfruit to make as smooth a consistency as possible.
    5. Using a low heat, lightly saute garlic and any other flavo(u)rful herbs in natural vegetable oil in a separate pan.
    6. Stir in the mashed green bananas, sweet potatoes or breadfruit to the infused oil to get rid of any excess moisture
    7. Add any other ingredients that do not require much cooking like garlic, tumeric powder, onions and so on. As an option, add and stir in these remaining ingredients immediately after turning off the heat.



    Topics Related to making a Vegan Substitute for Creamy Mashed Potatoes with Green Bananas, Sweet Potatoes or Breadfruits or other healthy recipes:
    WebRep
    currentVote
    noRating
    noWeight

    1 comments
    Labels: , , , , , , ,

    How to make an egg substitute with flaxseeds

    USES & BENEFITS OF USING A FLAXSEED EGG SUBSTITUTE
    - An egg substitute if you run out of eggs
    - An egg substitute for egg-less vegetarian or vegan recipes
    - An egg substitute if you need to avoid eggs for health reasons, cholesterol and so on
    - An egg substitute if you want the following health benefits of flaxseeds     (also called linseed). For instance, flaxseeds are high in omega-3 essential fatty acids. These omega 3 essential fatty acids are the same type found in healthful fish oils. Using flaxseeds are said to help in reducing health risks like heart disease, high blood pressure, cancer, stroke and diabetes. Other benefits of flaxseeds include improving the health and beauty of your hair and skin.


    INGREDIENTS FOR THE EQUIVALENT OF 1 EGG

    • 1 tbsp flaxseed (brown or gold)


    • 3 tbsp warm water




    INSTRUCTIONS FOR MAKING A FLAXSEED EGG SUBSTITUTE

    1. Grind the flaxseeds. A blender can grind flaxseeds into small flakes. (This is important since your body can better absorb the healthful nutrients in flaxseeds only if the seeds are ground. If you use whole flaxseeds, your body will expel them that way.) If you want to keep the seeds whole, skip this step.


    2. Multiply the quantities of flaxseeds and water provided in the ‘Ingredients’ section above by the number of eggs required in a recipe.


    3. Place ground flaxseeds into small bowl


    4. Add water to the flaxseeds and then whisk


    5. Let the flaxseed mixture stand until it thickens. (The Flaxseed mixture usually thickens within 5 minutes). The flaxseed mixture should look like a paste.


    6. (Optional) Strain off the solid flaxseeds if you do not want to see or feel flakes in your food


    7. (Optional) Whip the flaxseed mixture to achieve a lighter consistency

    8. (Optional) If you kept the seeds whole, you may store them in an air-tight container in the refrigerator until further use. 



    OBSERVATIONS & FURTHER COMMENTS ABOUT THIS FLAXSEED EGG SUBSTITUTE
    Recently, I used this flaxseed egg substitute in a chocolate banana cake. It was not possible for us to discern a difference in texture and taste between the cake with eggs and with the flaxseed egg substitute.

    The flaxseed egg substitute was successful even with a friend who often complains when I give him “too many healthy things”. To put this into context, let me briefly describe some experiences with him. He refused to eat fish soup into which he knew that I had poured only a small amount of fish oil (I was experimenting). He does the same with anything that includes flaxseeds. This even includes flaxseed flakes in cereal. I do not know whether that is all psychological because I do not believe that these 'healthy additions' made a huge difference in taste.

    When he ate the cake, I was not with him and had not told him about the flaxseeds. Some hours afterwards when I saw him and asked about the cake, he said that it was very good. He had not miss the eggs. When I explained that flaxseeds were used as an egg substitute, he jokingly said that his stomach hurt. We laughed. I no longer expect complains from him regarding flaxseeds – at least when I use a flaxseed like this.

    I am very happy about this flaxseed egg substitute because, in the past, he had health problems associated with high cholesterol and has a family history of diabetes ... but loves foods that contribute to those problems. This egg substitute will hopefully help him to at least reduce cholesterol in his diet and minimize other potential health problems. The fact that he continued to like the taste of food with this flaxseed egg substitute is helpful because, as said previously, he hates the other key way in which we get our omega-3 essential fatty acids in our diet (with fish oils).




    RELATED TO USING FLAXSEEDS AS AN EGG SUBSTITUTE:
    0 comments
    Labels: , , , , , , , , , , ,
    Subscribe to: Posts (Atom)