Organic Granny

How does a woman who has faithfully followed and eaten Low Fat Vegan for health and ethical reasons, suddenly flip over to the "high fat" keto diet that she has always been told was invented and propagated for "big money" by the late Dr. Atkinson? If you have been following this blog, you know that I have faithfully extolled the virtues of a Low FAT Plant-Strong diet for a good hunk of my adult life .  Besides feeling very strongly that eating organically-grown fruit, veggies, whole grains and beans is the way to go, I have also heralded the low (and no) fat trends among vegans who listen to and love the agenda of the Physicians Committee for Responsible Medicine who almost all firmly condemn a "high fat" vegan diet.  How did this happen?                                       SEE THE KETOFLEX RECIPES I USE Well, a couple of things have happened to change my decision around the way I eat: 1. I am 67 years old at the time of this writing.  I have had

THE SWEET BUTTER TART COMPONENT My husband and I both grew up in households where oatmeal was almost a daily occurrence on the breakfast menu.  Once we got over our rebellion against eating it (the it's-good-for-you), as adults we have begun to eat it pretty regularly again. We love it.  I also love sweet desserts-- cookies, cake, pie, tarts-- and have been experimenting to make healthier copy-cat recipes that can be incorporated into porridge-- for us, that's a win-win. For someone who likes desserts but is pretty "meh" about porridge, these dessert-ifications might just be the bump needed into the healthy habit of eating oatmeal.  Just how healthy is oatmeal? A 30-gram serving of well-cooked Steel Cuts oats gives your body a balance of 66% carbohydrates, 17% protein, 7% fat and 11% fiber. Oats are also an excellent source of manganese and molybdenum, a very good source of phosphorus and a good source of copper, biotin, vitamin B1, magnesium, dietary

Recently I was at a social function where I found myself hanging over the dessert table and "sampling" more than one delicious Lemon-Coconut Square.   In my opinion, these "dainties" (what sugar-y confections at "Teas" were called in my youth) are the creme-de-la-creme of the dessert table.   But.... as much as I enjoyed them, I felt like a huge fraud, since (1)I am working to lose inches and (2)I profess to be vegan.  The eggs, fat and sugar in these Lemon-Coconut Squares are not dangerous in moderation, but if you eat 3 squares/bars, you are taking in something like 30 g of fat (saturated and unsaturated), as well as 450 calories of energy.   So, I went searching for a recipe that would allow me to enjoy the essence of this lovely dessert, while being low in fat and calories, and higher in nutritional benefits. Voila!  The Lemon-Coconut Porridge Recipe was born-- or REBORN maybe, in a vegan form. Start by making a fabulous VEGAN LEMON CURD (i.e

These whole food, plant-based orange walnut brownies are yummy, and compared to other brownies, pretty healthy. Here are the list of Ingredients: 1 C.      Pitted Medjool Dates 3/4 C.  Hot Water 1 C.      Rolled Oats 1/2 C.    Walnut Pieces 1/2 C.   Cocoa Powder 1/2 tsp . Baking Powder 3 T.        Maple Syrup 2 tsp.     Orange Extract (or Vanilla if you wish) Pinch    Sea Salt METHOD: Preheat oven to 350F/175C Pour hot water over the dates and let them sit in a bowl for about 10 minutes Drain the water off and then blend up the dates in a food processor, scraping down as you go Add oatmeal, walnuts, cocoa, baking powder, maple syrup, and sea salt. Process until smooth, scraping down the bowl as you go. In an 8"x8" pan, cover bottom with parchment paper and press in brownies Bake 20 minutes Let cool, and then cut into 16 pieces You may store the brownies for up to 5 days in the fridge (in an airtight container) Using the information at FitnessP