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Plant based diets good at fighting disease…

Archive for February, 2017

Plant based diets good at fighting disease…

Posted on: February 17th, 2017 by KablooeyMonsters No Comments

plant based dietWhilst this article is not news for some people, it is interesting to read that there are increasing scientific studies and evidence supporting the premise that an increase of raw food into ones diet is a healthy and sensible way to go.

Over 60 % of deaths according to the world health organisation are due to chronic diseases and conditions, such as certain cancers, cardiovascular disease, obesity, and diabetes.
Poor diets are said to be a major contributory factors in all of them, particularly processed foods, and cane sugar.

In regions of the world where plant-based diets are more common, the national or regional rates for these types of diseases are considerably lower, compared to areas where animal-base diets are more prevalent.

Senior Writer/Editor, Toni Tarver, of Food Technology magazine wrote an article in which he discussed recent discoveries in nutritional genomics that explain why plant-based diets are good at preventing disease.

Tarver explains that cures for chronic diseases have eluded researchers for many years. However, recent studies into nutritional genomics suggest that stopping their progression is staring us in the face – simply change your eating habits.

Known as “the father of medicine”, Hippocrates said thousands of years ago “Let food be thy medicine and medicine be thy food.”

We live in a world that rewards innovation, which claims to strive towards better human health, and provides access to a wide range of culinary delights. However, the types of foods that are becoming more prevalent globally really do very little for good human health.

There is a much greater prevalence today of diets which are low in fiber, contain refined grains, animal products, are high in saturated fats and low in plant foods. Our dietary habits, especially in Western societies, have contributed greatly towards the increase in non-communicable chronic diseases.

Numerous studies over the last few decades have clearly shown that people whose diets include a large intake of plant foods tend to have a lower risk of chronic disease.

Plants have bioactive compounds that play an important role in controlling genetic and other biological factors that contribute towards the development of chronic disease.

Plant-based foods are usually rich in antioxidants. Antioxidants mop up free radicals that damage cells and cause chronic inflammation.
The gene that dislikes greens Studies have identified a number of genes and genetic mutations that are linked to a higher risk of cardiovascular diseases. Some of these gene variants make people more susceptible to raised cholesterol levels, some cause plaque buildup in the arteries, while others predispose the human body to hypertension (high blood pressure).

Chromosome 9p21 has been identified as a major predictor of heart disease. Scientists from McMaster and McGill universities, both in Canada, explained that the 9p21 genetic variants, the strongest markers for heart disease, were found to be modified when large quantities of raw vegetable, berries and fruit were consumed. Put simply, people with this gene variant naturally have a higher risk of heart diseases; this risk is significantly reduced if they eat lots of raw vegetable and fruits.

Dr. Jamie Engert, Joint lead-researcher, said:

“We know that 9p21 genetic variants increase the risk of heart disease for those that carry it. But it was a surprise to find that a healthy diet could significantly weaken its effect.”
Plant-based diets for cancer delay or prevention Plant based diets can also protect against the formation of blood vessels that feed cancerous tumors (angiogenesis). The American Institute for Cancer Research (AICR), in February 2011 published a report explaining how many cancers can be delayed or even prevented through a balance of regular physical activity and a plant-based diet.

When commenting on the link between older age and a higher risk of cancer, AICR Nutritionist Alice Bender, MS, RD. explained that we cannot control our age, but we can control cancer risk. “That’s what more and more research is showing, and that’s what people of all ages, particularly those over 50, who bear the highest cancer risk, need to understand. Evidence from the lab and the clinic suggests that these Americans can significantly lower their risk. ‘It’s never too late’ is good news for American worried about their cancer risk. We should take that to heart and feel empowered by it.” Our genes and our dietary choices The thrust of Tarver’s article is:
Genes – our susceptibility to developing chronic diseases is in our genes. Our genes are our fate that we inherited from our ancestors.

The choices we make – our environment has an impact on what those genes can do. Within that environment is the choice of foods we eat.

A plant-based diet can minimize and even eliminate in many cases our susceptibility to these chronic diseases. “The science still supports the wisdom of eating a diet that is predominantly made of plant foods.”

Pumpkin Pie Smoothie Bowl

Posted on: February 16th, 2017 by KablooeyMonsters No Comments
  • 1½ overripe sliced and frozen bananas
  • ½ cup pumpkin puree (canned pumpkin)
  • ¾ cup almond milk
  • 1 tbsp almond butter
  • 1-2 Medgool dates, pitted (for sweetness)
  • 1 tsp pumpkin pie spice
  • Optional: 1 scoop brown rice protein powder
  • Toppings: dried cranberries, coconut, pecans, banana, etc.

Recipe is taken from Humsapoien

Raw Carrot and Crispie Cake

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

For the almond frosting:

  • 2 cups almonds, preferably soaked overnight
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons liquid coconut oil
  • 1/3 cup pure maple syrup
  • Water, as needed for the right consistency Raw Gorilla Crispies as a topping for the cake:
  • 2 large carrots, peeled
  • 1 1/2 cups of buckwheat flour
  • 1 cup pitted dates
  • 1 cup dried pineapple
  • 1/2 cup dried coconut
  • 1/2 teaspoon cinnamon
  1. To make the frosting, blend all ingredients in a blender until smooth, adding as little water as possible. Taste it. Put in a bowl and set aside.
  2. To make the cake, cut the carrots into small chunks. Then put all the ingredients (including the carrots) in your food processor until small tiny pieces, virtually smooth.
  3. Press half the cake mix into the bottom of an adjustable spring-form pan.Then spread on about 1/3 of the frosting and a layer of crispies. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. Then frosted the whole thing.You can keep this in the fridge overnight. Next day take it out of the pan and use the remaining frosting, cover with raw gorilla crispies and whatever garnishes you like.

Vegan waffles

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

A wonderful recipe to spoil yourself with from Sally Beck. Vegan waffles with protein powder, fruit and Raw Gorilla Crispies

To make the waffles

  • 1 scoop of vanilla protein powder
  • 2 egg white replacer
  • 2tbsp of coconut flour
  • 1/2 tsp baking powder
  • 60ml almond milk
  • top with strawberries , bananas, pip & nut almond butter, and Raw Gorilla Cacao Crispies

Vegan Burger delight

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

Healthy vegan breakfast

 

Carefully peel a ripe avocado. put the first half on a plate and fill with lettuce, fennel, and salad stuff you like. Then put on a layer Munchies. Put the other half of the avocado on, and sprinkle Raw Gorilla Original Crispies on top.

Munchie sandwiches

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

These are great treats for kids or the family. Ideal with the different flavours of Munchies.

  • Make up a paste of avocado with shredded coconut
  • “butter” one Munchie with a generous amount of the paste and stick another Munchie on
  • Repeat with pip & nuts peanut butter
  • Repeat with solid coconut yogurt
  • Serve and eat all in one go!

Green alkalising smoothie…

Posted on: February 14th, 2017 by KablooeyMonsters No Comments
  • 2 celery sticks
  • 1 ripe avocado
  • a handful of spinach
  • wheatgrass
  • a spoonful of spirulina
  • a spoonful of pumpkin seeds
  • a ripe kiwi
  • some fresh mint
  • protein powder
  • if you like it sweet add some baobab
  • enough water or coconut water to get to the texture you want. We love it as a bowl for breakfast, so quite thick.

Place everything into a smoothie maker until smooth. Pour into a bowl, and sprinkle a generous trail of Raw Gorilla Original Crispies with Tigernuts.

Raw Gorilla Breakfast idea

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

Many people love the crispies straight in a bowl with almond or cashew milk.

The strawberry Crispies are wonderful with Almond Milk, the flavour of the strawberries melts into the almond milk making a really creamy strawberry flavour.

Raw Gorilla Bliss Balls

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

Ingredients:

  • 1 cup medjool dates (pitted)
  • 1/2 cup soaked almonds
  • 1/2 cup cashews
  • 1/3 cup raw cacao
  • 1/3 cup coconut oil
  • 1/3 cup shredded coconut
  • 1 pinch Himalayan sea salt
  • 1 Tbsp  coconut milk to bind
  • a generous serving of raw gorilla cacao crispies

Method:

  1. put all the ingredients in a mixer to stir together until a nice solid but workable consistency.
  2. take the mixture out and roll into round balls. Once formed roll in crispies , you can use different crispies to get a different effect.
  3. Freeze for a couple of hours. Take out and leave in the fridge before serving.

Raw Cacao, avocado and crispie cake

Posted on: February 14th, 2017 by KablooeyMonsters No Comments

Ingredients:

For the crust…

  • 1.5 cups nuts (I use half almond half pecans or walnuts)
  • 1.5 cups dates
  • A pinch of sea salt
  • 1 tbsp coconut oil
  • For the filling…
  • 3 medium ripe avocados (around 450g)
  • 100g coconut oil
  • 1/2 tsp vanilla essence
  • 1 cup (90g) cocoa/cacao powder
  • Pinch of sea salt
  • 250-300g rice syrup, depending on how sweet you want it (or you can use any other liquid sweetener)

What to do:

  1. Add the nuts to a food processor and process until fine and almost flour-like
  2. Add the dates, sea salt and coconut oil and process until it forms one giant mass and then hand mix in a generous helping of Raw Gorilla Strawberry crispies.
  3. Press this into a round cake tin with the bottom lined with cling film, and freeze
  4. Place the avocados, coconut oil, and vanilla essence in your food processor until creamy
  5. Add the cacao and sea salt and process again
  6. Finally add the syrup and adjust the sweetness according to your taste
  7. Put a layer of strawberry crispies on top of the crust. the spread the advocate mixture on top.and freeze overnight.
  8. Take out of the freezer to defrost and place in the fridge 30-60 mins before serving. Just before serving sprinkle over raw gorilla strawberry crispies and fresh strawberries or petals.