Category: Health Secrets

Banana Almond Granola – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/banana-almond-vegan-granola-recipe/

INGREDIENTS:

8 cups rolled oats
2 cups pitted and chopped dates
2 ripe bananas, peeled and chopped
1 teaspoon almond extract
1 teaspoon salt
1 cup slivered almonds, toasted (optional)

DIRECTIONS:

-Preheat the oven to 275°F.

-Add the oats to a large bowl and set aside. Line two 13 × 18-inch baking sheets with parchment paper.

-Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.

-Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.

-Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.

-Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds (if using). (The cereal will get even crispier as it cools.)

-Store the granola in an airtight container.

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Shepherd’s Pot Pie – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://www.forksoverknives.com/recipes/shepherds-pot-pie/

INGREDIENTS:

4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
Sea salt
2 large yellow onions, finely diced
3 large carrots, diced
3 cups frozen peas
3 cups frozen corn
4 cups frozen broccoli florets
6 tablespoons arrowroot powder
4 cups unsweetened, unflavored plant milk
1⁄4 cup nutritional yeast
Freshly ground black pepper
Chopped fresh chives, for serving (optional)

DIRECTIONS:

-Preheat the oven to 350°F.

-Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes. Remove the pot from the heat and drain off all but 2⁄3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside.

-Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

-Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.

-Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.

-Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.

-Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.

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These days, we hear a lot about fasting. Intermittent fasting, time-restricted eating, and water fasting are just some of the many terms being thrown around in support of better health. And we can’t forget about the high-fat, ketogenic, and low-carb approaches that are gaining in popularity as well. Which one is best? What does it all mean for our longevity, brain health, and overall wellness? My guest on this week’s episode of The Doctor’s Farmacy is here to sift through the terminology and confusion around fasting.

Dr. Valter Longo is internationally recognized as a leader in the field of aging studies and related diseases. Known as a “Guru of Longevity,” Dr. Longo is currently Professor of Biogerontology and Biological Sciences and Director of the Institute of Longevity of the School of Gerontology at the University of Southern California in Los Angeles, as well as Director of the Oncology and Longevity Program at IFOM in Milan. He is also the Scientific Director of the Create Cures Foundation and the Valter Longo Foundation. Valter is the author of an extraordinary new book, The Longevity Diet. The culmination of 25 years of research on aging, nutrition, and disease across the globe, it provides an easy-to-understand, accessible and implementable road map to living well longer through improved nutrition.

______________________________________________________________________

Dr. Hyman is an 11-time New York Times bestselling author, family physician and international leader in the field of Functional Medicine. His podcast, The Doctor’s Farmacy, is a place for deep conversations about the critical issues of our time in the space of health, wellness, food and politics. New episodes are released every Wednesday here on YouTube, and wherever you listen to podcasts.

Find him and more of his content all over social media:

Website http://www.drhyman.com/
Facebook https://www.facebook.com/drmarkhyman
Instagram https://www.instagram.com/markhymanmd
Twitter https://twitter.com/markhymanmd

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!! NO BOILING WATER !! – 130° F MAX !!
**BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs:**
https://www.jennycancook.com/no-knead-bread-solutions/

NO DUTCH OVEN? https://www.jennycancook.com/no-dutch-oven/

3 cups bread flour or all purpose flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
about 2 Tablespoons extra flour for shaping

!!! HOT WATER SHOULD NOT BE BOILING – NOT OVER 130° F. !!!
FULL RECIPE: https://www.jennycancook.com/recipes/faster-no-knead-bread/

NO DUTCH OVEN? https://www.jennycancook.com/no-dutch-oven/

WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast: https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/

SHARE: https://youtu.be/I0t8ZAhb8lQ
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© Copyright 2020 – Jenny Can Cook – Jenny Jones

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Harvest Moon Squash Soup – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://bit.ly/2B14Bcx

INGREDIENTS:

1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
1 yellow onion, halved
2 cloves garlic, skin on
3 tablespoons sundried tomatoes
¼ teaspoon smoked paprika
4 cups vegetable broth
½ cup cooked wild rice
Sea salt, to taste

DIRECTIONS:

-Preheat the oven to 375°F.

-On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic.

-Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.

-Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.

-Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.

-Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.

-To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.

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EXPLORE MORE ABOUT FORKS OVER KNIVES

Homepage ▸ https://www.forksoverknives.com/
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About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

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