We've been hearing more and more people these days say they're going vegan. There are stories about it in the news and even some high profile politicians like NYC mayor Eric Adams are including it as part of their political agenda to have vegan options in hospitals, schools and prisons.
We also read where meat consumption is down around the world.
So, is this news a sign of real change or just a fad? Is Whole Food Plant Based (WFPB) getting some traction or are we spinning our wheels?
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One distinction we like to make about the food we recommend is that it be WFPB and not just vegan. Vegan means no animal products, but our recommendation doesn't come out of not wanting to eat meat. It comes out of a desire for the highest level of health we can experience.
Research and doctors like Dr. Joel Fuhrman and Dr. Michael Greger are showing that there are negative health effects from eating meat, but to be really healthy we need to avoid processed foods as well. Even though sugar and flour are derived from plants, when they are so highly refined, they can have a negative impact on our health. Twinkies are vegan, but I don't think anyone would expect to stay healthy on a diet of them.
So, for us, it's WFPB. And now we're even going SOS-free, not using additional salt, oil or sugar in our recipes and meals. With this new change we're seeing even higher levels of health, energy and vitality. And we don't need to sacrifice taste.
In fact, the Michelin guide to fine restaurants just announced it's first all vegan restaurant to receive 3 stars, their highest rating. And it's in New York City. That says something I think for plants and vegetables providing everything we need to be satisfied in both taste and nutrition.
It seems to us that WFPB is gaining traction and it's here to stay. Here to stay and even increase in popularity because of the health benefits the research has been providing. Things like lowering blood pressure, reducing risk of heart disease and combating diabetes like mayor Eric Adams saw, plus so much more.
The recipe this week is our latest version of the Chocolate Macaroons. SOS-free now with even more whole foods in it. We added a carrot... if you can believe that!
To Your Amazing Health,
Connie and Bill
Chocolate Macaroons
- 16 medium dates, pitted
- ½ cup almonds
- 1 small carrot (optional)
- 1 ripe banana (frozen can work-thaw first)
- 6 Tbsp cacao powder
- 1½ cups unsweetened shredded coconut
Add the dates, almonds and carrot (if using) to a food processor and process to a fine chunk.
Add the remaining ingredients: banana, cacao and coconut, and blend well.
Roll into balls with about 1 tablespoon of the mixture and set them on a large plate.
You can roll the balls in loose coconut if you want them to be coconut coated.
Place them in the freezer for around 20 minutes or until the macaroons are firm.
Store in the fridge until ready to enjoy. They will soften at room temperature.