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    Archive for the ‘sunflower seeds’ Category

    Quick & Healthy Recipes: Allergy-Friendly Breakfast Pie (Wheat, Soy, Dairy, and Nut-Free!)

    goodmorningiu9You can have this pie whenever you please — day or night.  However, its fruity flavors are breakfast-ish to me.  And, while it is a pie, it is made of such healthful ingredients that you can start your day off quite nutritiously with a slice.

    Chock-full of fiber, phytonutrients, antioxidants, vitamins, and minerals, it makes minimally-nutritious morning pastries quiver in fear!

    YIELDS: One 8-slice pie

    INGREDIENTS:

    For crust:

    3/4 cup raw almonds (see NOTES at bottom of post)
    3/4 cup raw walnuts (see NOTES at bottom of post)
    (NOTE: For nut-free version, you will need 1/2 cup raw sunflower seeds, 1/2 cup hemp seeds, and 1/2 cup raw pumpkin seeds; see NOTES at bottom of post)
    2 Tablespoons unsweetened shredded dried coconut (optional)
    2 teaspoons vanilla extract
    3/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup pitted dates (any variety; I like Medjool)

    For filling:

    1.5 cups blueberries
    1.5 cups strawberries, sliced
    1 medium banana, sliced
    2 Tablespoons cup raisins
    1 scoop unsweetened whey or hemp protein powder (optional; see NOTES at bottom of post)
    1 Tablespoon water (if needed, to thin out)

    INSTRUCTIONS:

    To make the crust, process the nuts/seeds, coconut (if using), vanilla, cinnamon, and salt in food processor into a finely ground powder.

    Add the pitted dates, 1/3 of a cup at a time, and process for 30 to 45 seconds at a time.

    Once all the dates have been added, you should have a solid “dough-like” product.  If it does not stick together, add a few more pitted dates and process again.

    Remove the “dough” from the food processor and press it into a 9 or 10-inch pie pan (preferably glass), forming a crust that goes up onto the sides of the pan.  Once done, place pie pan in freezer for 30 minutes.

    While crust freezes, make the filling, as detailed below.

    Rinse out the food processor and fill it with berries, the sliced banana, and the raisins.  Process for 45 to 60 seconds, or until completely smooth.  If needed, add up to 1 Tablespoon of water to make processing easier (careful, though, you don’t your filling to be watery!).

    Once filling is smooth (and has a creamy texture), remove crust from freezer and pour filling into pie pan.

    Refrigerate pie pan for at least 90 minutes.

    Once pie has been fully refrigerated, cut into eight uniform slices and enjoy!

    NUTRITION FACTS (for 1 slice, crust made with almonds and walnuts, filling without protein powder):

    245 calories
    1.5 grams saturated fat
    150 milligrams sodium
    5 grams fiber
    4 grams protein

    Excellent Source of: B vitamins (except B12), folate, magnesium, manganese, potassium, vitamin C, zinc

    Good Source of: Iron, monounsaturated fats, omega-3 ALA fatty acids, vitamin E, zinc

    NOTES:

    1. For a simpler and less costly crust, you can definitely use one type of nut or seed.  I like using a combination in order to achieve more flavors, but that is completely up to you.  If using multiple nuts/seeds, feel free to experiment with different ratios, too.  You can also try ingredients not listed in this recipe (i.e.: Brazil nuts, macadamia nuts, pecans, etc.)

    2. The extra scoop of whey or hemp protein in the filling provides an additional 2.5 grams of protein per slice, and thickens up the texture slightly.  I find that an unsweetened, vanilla-flavored type works best with the filling.

    3. Serving this for guests?  Top it off with whole fresh berries or sliced fruits of your choice!

    4. If you want to give the crust a hint of chocolate flavor, add one tablespoon of unsweetened cocoa powder to the crust.  For a deep chocolate flavor, add two tablespoons.

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    Quick & Healthy Recipes: Heart-Healthy Ranch Dip

    ranch-dressingIt’s only the second day of December and, as is probably the case with many of you, I have already received a handful of invitations to holiday parties, potlucks, and meals.

    If you’re looking to whip up a quick, healthy, and delectable contribution to an event over the next few weeks, I recommend you take no more than ten minutes to make this knock-out, nutritious ranch dip.

    FYI: you can turn this into a dressing by adding an additional third cup of water.

    YIELDS: 3 servings

    INGREDIENTS:

    1/2 cup raw cashews (OR raw sunflower seeds OR avocado, although avocado will yield a greener color)
    1/4 cup + 2 teaspoons water
    1 small garlic clove
    4 teaspoons lemon juice
    1/3 teaspoon salt
    Light sprinkle of black pepper
    3/4 teaspoon onion powder
    3/4 teaspoon garlic powder
    1 Tablespoon dry dill, finely chopped
    2 teaspoons dry parsley, finely chopped
    1.5 teaspoons dried chives, finely chopped

    INSTRUCTIONS:

    In blender, mix cashews/sunflower seeds/avocado, water, garlic clove, lemon juice, black pepper, onion powder, and garlic powder until evenly mixed.

    Empty mixture into bowl.

    Add chopped dill, parsley, and chives; fold into dressing until evenly spread out.

    NUTRITION INFORMATION (per serving, made with cashews):

    115 calories
    1 gram saturated fat
    240 milligrams sodium

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    Numbers Game: Answer

    PecanHeart_E2A heart-healthy diet gets approximately 16 percent of its calories from monounsaturated fats and roughly 10 percent from polyunsaturated fats (including omega-3 and omega-6 fatty acids).

    Although all foods contain a combination of different fats, you definitely want to give priority to those highest in monounsaturated fats:

    • Almonds
    • Avocados
    • Cashews
    • Peanuts
    • Pecans
    • Pine nuts
    • Olives/Olive oil
    • Sunflower seeds

    How, then, do you figure out what these percentages mean in terms of grams of fat?

    Let’s assume you consume, on average, 1,800 calories a day.

    Sixteen percent of 1,800 calories = 288 calories.

    Each gram of fat contains nine calories.  Therefore, to figure out how many grams of fat are in 288 calories, divide by 9.

    In this case, 288 divided by 9 = 32 grams.

    Therefore, someone who consumes 1,800 calories should aim to get 32 grams of fat from monounsaturated fats.

    Following these percentage, roughly 18 grams (10 percent) should come from polyunsaturated sources (this includes Omega-3 fats, like those found in walnuts, flaxseeds, and fatty fish), and no more than 16 grams from saturated fats.

    (Note: I abide by Mediterranean diet guidelines that recommend 30 to 35 percent of calories from fat)

    A whole small avocado,  for example, adds the following to your day:

    • 15 grams monounsaturated fat
    • 2 grams polyunsaturated fat
    • 3 grams saturated fat

    A small order of cheesecake ice cream at Cold Stone Creamery breaks down like this:

    • 2.5 grams monounsaturated fat
    • 3.9 grams polyunsaturated fat
    • 13.7 grams saturated fat

    That said, there is no need for you to do multiple-step math calculations in your head.  Simply know your different fat sources and choose the healthiest ones, keeping appropriate portions in mind, whenever possible (i.e.: guacamole, rather than nacho cheese dip, at a Mexican restaurant).

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