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insulin resistance

Home Posts Tagged "insulin resistance"

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Talida

Vegan Mango Jelly Tart – Refined-Sugar-Free

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Desserts

Vegan Mango Jelly Tart – Refined-Sugar-Free

December 7, 2020 by Talida in Desserts

As I sat down to write this post, I remember one day at work when mango season had arrived and someone brought in a huge bag of mangos to share.

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5 Steps to Improving Insulin Resistance PCOS with Plant Based Diet

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Hormone Health

5 Steps to Improving Insulin Resistance PCOS with Plant Based Diet

July 3, 2019 by Talida in Hormone Health

PCOS (Polycystic Ovarian Syndrome) is thought to be the most common hormone imbalance affecting women today. It is not something that I personally struggled with, but since so many hormonal

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hazel_and_cacao

I’m still recovering from my cold and my exam ye

I’m still recovering from my cold and my exam yesterday so have been quiet on insta today... wanted to share a savoury post! Cheesy vegan pasta with roasted cruciferous veg. So I actually don’t love cruciferous veg all that much! I like it raw in salads but don’t love it boiled or steamed... but give it to me roasted with olive oil and nutritional yeast and a can eat a whole tray to myself. I actually have eaten a whole tray to myself before.

Cruciferous vegetables like brocolli, cauliflower, Brussel sprouts (as in this pasta) and many more are probably one of the best things you can eat for hormone balance. They help the liver process out estrogen that has been used up and no longer needed so it doesn’t recirculate and lead to estrogen dominance symptoms like heavy periods, sore beasts and pms. The sulphorophane content in cruciferous veg can also help prevent against estrogen receptor positive breast cancer PMID: 30524952

This is a recipe I’ve got saved for my upcoming ebook for the ovulation phase when estrogen is at its highest and needs some extra metabolising but honesty I eat this any stage of my cycle because veggies are great all the time ! Ebook coming soon (hopefully).

Did you guys catch my peanut butter skillet cookie

Did you guys catch my peanut butter skillet cookie made with @plentyfoodsau recipe is just a few posts down my feed. All plant based and wholesome. I’m currently dealing with the cold I caught of Bub while trying to prepare for a rather scary exam on Tuesday. Things aren’t going all that smoothly but just gotta get through it. I know it’s been quite a while since I’ve shared any educational content on here at all, I have done this on purpose for a little while until I can get a few things off my plate. My articles take so long to write! I go through literally hours or days scrolling through pubmed to make sure I’m sharing stuff that I can back up, it feels like a uni assignment each time I try write an article and educational captions on insta are almost just as time consuming! I don’t know how people do it ?? so for now just putting it on hold basically until I can get a whole lot of things over and done with. Hope you all had a wonderful weekend 💛

I always seem to get surprised at how quickly we g

I always seem to get surprised at how quickly we get through our avocados in this household. It’s one of the foods I am constantly buying in large quantities on repeat. Thankfully @nz_avocado_au helps to top up the supply of avocados in Australia so I can be sure to never run out of avocados ! Here are my vegan avocado chocolate brownies

1 avocado
1/2 cup cacao powder
2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
2 cup coconut sugar
2 tbsp buckwheat flour
1/4 cup almond butter
1 tsp baking powder
1 tsp vanilla extract
1/2 cup vegan dark chocolate chips

Place all ingredients in a food processor and blend until smooth. Transfer to square brownie tin and bake at 180 C for 30-40 mins or until toothpick comes out clean #ad

Discovered a new peanut butter and it’s the best

Discovered a new peanut butter and it’s the best I’ve ever had, the texture of both the smooth and crunchy is on point. @plentyfoodsau all natural with no added salt or sugar. I often find myself craving peanut butter, so here is my warm and comforting choc chip peanut butter skillet cookie topped with some vegan vanilla ice cream. Comfort food at its finest but full of nourishment too!
1 cup wholemeal spelt flour (sub buckwheat for gluten free)
1/4 tsp baking soda
1/2 tsp baking powder
Pinch salt
1/3 cup Plenty Foods crunchy peanut butter
1/3 cup maple syrup
1/4 cup homemade applesauce
1/3 cup dark chocolate chips

Add all ingredients into a bowl and mix until a batter forms. Lightly grease a cast iron skillet (I used @plentyfoodsau Macadamia Oil) press batter down into the skillet and spread until it reaches the edges of the skillet. Allow the batter to look bumpy and don’t flatten it too much. Bake in the oven for 20 minutes at 180 c or until the centre is cooked. Allow to cool for a few minutes before topping with ice cream. Eat while still warm.
#plentygood #plentyfoods #ad
@plentyfoodsau @colessupermarkets

Happy Valentine’s Day ! I was more into sharing

Happy Valentine’s Day ! I was more into sharing all the pink posts this year instead of the chocolate posts. Here is a super quick and easy vegan strawberry mousse. It’s incredibly delicious and one that I think I’ll be using for a few strawberry flavoured cakes.. I also love that it mostly hides the coconut flavour as I’m actually not the biggest fan (plus is a source of saturated fat that hasn’t performed well in cholesterol studies). Thankfully my cholesterol is more than ok and this mousse was to die for!

1 400g can coconut cream
1 1/2 cups fresh strawberries (hulled)
2 tsp maple syrup

placed coconut cream in a large bowl and whisk using a hand mixer until fluffy. Puree the strawberries and maple syrup in a blender and then mix through the coconut cream mixture. Transfer into small glasses and sat in the fridge for about an hour. Enjoy

Valentine’s Day red velvet hot chocolate. Wish I

Valentine’s Day red velvet hot chocolate. Wish I had this right now, might help my headache 🤕

1.5 cups almond milk
2 tbsp cacao powder
2 tbsp almond butter
2 tbsp maple syrup
1 -2 tsp beetroot powder
Drop vanilla

Blend ingredients in a blender and then heat on stove until hot. Hot chocolate with a nutritional boost.
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#plantbased #vegansofig #whatveganseat #veganfoodshare #veganfood #eattherainbow #foodismedicine #healthyrecipes #eatyourcolours #plantpower #vegetarian #bestofvegan #dairyfree #rawvegan #foodphotography #wholefoods #healthydesserts #glutenfree #plantstrong #sugarfree #plantpowered #organic #hotchocolate #redvelvet #hotcocoa #beetroot #beetrootlatte #chocolate #feedyourhormones #cyclesyncing

Pretty in pink Valentine’s Day inspo tonight. Ve

Pretty in pink Valentine’s Day inspo tonight. Vegan strawberry tart. Strawberries are not only delicious but they are also very high in antioxidants which helps improve egg and sperm quality. They also help to protect the liver and support some of the livers oestrogen detox pathways. In fact a study found that strawberries blueberries and peaches were the most protective fruits against breast cancer in postmenopausal women. PMID: 23532538 here is the recipe

BASE:
2½ cups walnuts
½ cup shelled pistachios
½ cup hemp seeds
2 cups pitted dates
1 TBSP water (if needed)
FILLING:
about 10 strawberries, hulled
2 packets organic silken tofu (300g packet size)
4 TBSP maple syrup
juice 1 lemon
2 tsp vanilla extract
1 tsp agar agar powder
TOPPINGS:
sliced strawberries and raspberries or toppings of choice
Method
For the base: break down the walnuts, pistachios and hemp seeds into a food processor until they form a coarse crumb. Add in the dates and process again until sticky. Add water 1 TBSP at a time if the mixture is too dry.
Press mixture evenly into the base and sides of a lightly greased long tart (or round tart) and set aside.
For the filling, add all the ingredients into a high-speed blender and blend until smooth.
Transfer mixture to a saucepan and whisk on low heat until it thickens slightly. about 2-3 minutes.
Pour mixture over the base. and even out with a spatula.
Place in the fridge to set for 3-4 hours or longer. The filling should resemble a firm custard.
Once firm, decorate with sliced strawberries and serve.

While on my preconception journey I’ve really st

While on my preconception journey I’ve really started to be more mindful of my protein intake. Protein is not something I ever pay attention to as I know I get enough just by eating whole plant foods but learning about the increased needs of protein in pregnancy has made me more aware of little ways to boost protein intake in my meals. lately I’m adding cashews to my silken tofu yogurt for extra protein and fat and I love it! It’s more satiating and the texture is creamier too. I love the cashew tofu combination because both are good sources of the amino acid tryptophan which is needed to build the neurotransmitter serotonin and melatonin. Tryptophan is said to be the most under consumed amino acid of all. Although I talk about nutrition for hormone health, the truth is that our hormones are simply an extension of our nervous system and it’s pretty hard to have balanced hormones if our neurotransmitters are out of sorts.

Here is my vegan nectarine yogurt pots. They have a great balance of protein fats and carbs for stable blood sugar and loaded with tryptophan for a stable mood (we have these as dessert but a bigger portion would work great as a breakfast yogurt bowl)

3 frozen nectarines (fresh work too but frozen makes it taste like ice cream)
1 300g packet silken tofu
2 tbsp maple syrup
1/3 cup raw cashews
Drop vanilla

Blend and serve. Topped mine with crushed chocolate biscuit from a failed cooking experiment and cherries

Valentine’s Day is coming around very soon, and

Valentine’s Day is coming around very soon, and although I can’t remember the last time my husband and I actually celebrated it, I thought it was time to start pumping out some chocolate recipes starting with this raw vegan chocolate rose tart.

I think chocolate gets a bit of a bad wrap.. I can’t tell you how often I’ve heard my friends feel guilty over eating chocolate. Yes conventional chocolate isn’t healthy but it’s not the chocolate part that makes it unhealthy, it’s the sugar and dairy in milk chocolate and depending on the type of chocolate you eat, all the added chemicals too. But cacao itself is very nutritious. I would consider it one of the top foods for overall hormone balance in women because it’s a very high source of magnesium (highest known source in raw cacao) a great source of iron and it’s been shown to lower cortisol while simultaneously boosting feel good neurotransmitters serotonin and dopamine.. you only need a small amount of dark chocolate, 70% and above to get the benefits, better yet you can make your own wholesome chocolate desserts like this one... raw cacao was actually instrumental in helping me balance my hormones, this is why so much of the content I share is chocolate.

Recipe is on my blog. Link is in bio. Happy weekend 🥰

#connoisseurplantbased #connoisseurplantbasedmenu

#connoisseurplantbased #connoisseurplantbasedmenu New @connoisseuricecream vegan ice cream in my most favourite combination, Hazelnut Chocolate! Decided to get a little fancy and turn it into a tin cake so I could slice and and drizzle it with chocolate. When I was little Connoisseur ice creams were the special ice creams we only pulled out for guests because they really are so impressive tasting. This plant based version is no different! It really impresses and is the most perfect option to have for a special treat. Found mine in Coles. Def worth a try this summer

Did you catch my healthy vegan lamington recipe ma

Did you catch my healthy vegan lamington recipe made in my @panasonickitchen 3 in 1 combi microwave? So delicious... and the last recipe I’ll share before I bombard you all with chocolate recipes leading up to Valentine’s Day (trying to not forget this year)

2 1/2 cups wholemeal spelt flour
4 tsp baking powder
1 1/4 cup coconut sugar
Pinch salt
1 1/2 cups soy milk or other plant based milk
1/2 cup grape seed oil or other neutral oil
1 TBSP Apple cider vinegar
1 TBSP vanilla extract

Costing:
1 cup dark chocolate
1 cup coconut cream
2 cups dessicated coconut

Combine flour baking powder and coconut sugar in a bowl. In a separate bowl combine milk oil vinegar and vanilla. Pour the wet mixture into the dry mixture and mix until a better forms. Transfer to a lightly greased square baking tin and bake in the Panasonic 3 in 2 combi microwave using the convection oven setting for about 50 minutes or until a toothpick comes out clean in the centre of the cake.
Allow the cake to cool completely before slicing into squares. Melt down the dark chocolate using the microwave setting on the oven. Mix with coconut cream. Gently dunk the cake squares into the melted chocolate coconut cream mixture and then roll in desiccated coconut.

Pumped out 6 different blog recipes in the kitchen

Pumped out 6 different blog recipes in the kitchen today! That’s late follicular/ovulation phase for you! Full of creativity and energy to get things done! (Literally more than I’ve made all month ) Can’t wait to share them all, in the meantime sharing this vegan yogurt pancake recipe with you because it involves more cherries and is one of my favourite photos! Pancakes freeze really well too so I love to make a massive batch when I have time and freeze the rest for quick breakfasts or even to pack in bubs preschool lunch.

1 flax egg (1 TBSP ground flax seeds mixed with 3 TBSP water)
1 cup wholemeal spelt flour (or sub buckwheat for completely gf)
1 cup buckwheat flour
¼ cup cashew yogurt or yogurt of choice
¼ cup coconut sugar
2 tsp baking powder
½ tsp baking soda
pinch salt
2 cups almond milk
Method
Make the flax egg in a small bowl and set aside for a few minutes to gel.
In a large bowl, mix together all of the ingredients until a pancake batter forms.
Fry in ⅓ cup measurements in a little oil for a few minutes until the top bubbles and the edges brown slightly. Flip pancake and fry other side for a few more minutes until done.
Repeat until batter is used up.
Serve with melted chocolate, vegan nutella and cherries or toppings of choice

Back at it with another cherry post! Making the mo

Back at it with another cherry post! Making the most of it before they go out of season again. Chocolate cherry tart with coconut whipped cream.
Why I love cherries (I’m sure your sick of hearing this by now)
1. They have special antioxidants that help with pain relief for period pain and hormonal headaches
2. They contain melatonin to help us sleep
3. They help improve ovarian egg quality
4. They are beautiful
5. They are delicious

Recipe is on my blog now! Link is in bio 🍒🍒🍒

Hope your all having a wonderful weekend

had a bit of a mum fail type day today so I’m no

had a bit of a mum fail type day today so I’m not feeling very inspirational. I’m trying so hard to get all the things ticked off my list in preparation for pregnancy and I don’t feel like I have the mental space I used to ! I want nothing more than to write blog posts! I love writing blog posts! They are so fun for me but they keep getting pushed back thanks to all the other more important never ending stuff that needs to get done.. if it were up to me I’d be writing at least 3 articles on preconception plant based nutrition and fertility diet 😭 hopefully soon. In the mean time, creamy mushroom pasta with greens and white beans. Have been having this for years but to be honest I never use asparagus , was just trying hard to eat asparagus as it’s one of the veggies I never eat? I usually make it with brocolli instead

Pasta of choice (I used wholemeal or spelt penne or fettuccine )
2 punnets button mushrooms or mushrooms of choice
1 400g can cannellini beans drained and rinsed
Asparagus or brocollini (optional)
1 onion diced
1-2 garlic cloves
⅓ cup cashews
1 cup soy milk
1 tsp lemon juice
1 tsp tahini
½ tsp paprika
1 TBSP nutritional yeast
Salt and pepper to taste
Parsley as garnish
Method
Cook pasta according to package directions.
Gently stream green veggies, brocollini lr asparagus and set aside
In a blender place cashews , soy milk , tahini , paprika , nutritional yeast and lemon juice. Allow to sit as you prepare the rest of the meal so the cashews can absorb the liquid .
Wash and chop mushrooms into thick slices and set aside . You don't need to be neat.
Dice onion and fry in a little olive oil over medium heatuntil translucent . Add crushed garlic and fry for a couple more minutes until fragrant.
Add chopped mushrooms and cook until the mushrooms have reduced in size and all the water they give off has evaporated. Add salt and pepper as you go.
Blend sauce in the blender until smooth and creamy.
Drain pasta once cooked and add to mushroom mixture .
Pour over creamy sauce and mix well to combine.
Mix in steamed brocolli I or asparagus and toss through canellini beans
Adjust seasoning and mix through chopped fresh parsley .

Neglecting my savoury posts again (as usual) but t

Neglecting my savoury posts again (as usual) but today I decided that my vegan mozzarella recipe needed a blog post. Better than store bought vegan cheeses, tastes better and it’s healthier too. Melts and gets a crust with no coconut! Recipe on my blog now. Link in bio or you can find it a little further down my feed .

Now I need a shower after cleaning out cockroach poop from 15 cockroaches in that kids room cupboard. Yuck

It’s summer time and it’s been really hot the

Ok what I day ! Exhausted after a long day setting

Ok what I day ! Exhausted after a long day setting up a kids room and really wish I could have come home to this dessert. But I had no desserts in my freezer 😦 did you catch the recipe to these non bake vegan peanut butter squares made with @dhownaturefoods baobab powder? Rich in vitamin c and vitamin b6 to help support adequate progesterone production, minimise pms symptoms and stabilise the luteal phase to improve fertility.

BASE:
1 cup pecans
1½ cups pitted dates
¼ cup pumpkin seeds
2 TBSP cacao powder
FILLING:
1 cup raw cashews (soaked for 15 mins in boiling water)
¼ cup maple syrup
1 cup coconut cream
1 tsp vanilla
¼ cup smooth peanut butter
3-4 TBSP @dhownaturefoods baobab powder
¾ cup raspberries
Method
In a food processor, process all the base ingredients until sticky. Press down into the base of a lined square baking tin. I used a 10cm tin. Set aside.
Add the filling ingredients into the food processor (or you can use a blender) and process until smooth and creamy. Pour over the base and smooth out with a spatula. Press down a few raspberries into the filling and scatter some more raspberries onto the top.
Place in the freezer to set for about 4 hours.
Slice and enjoy

Happy Saturday everyone. I have such a busy couple

Happy Saturday everyone. I have such a busy couple of months ahead I am apologising in advance for not putting in very much effort into my captions. Leaving these vegan mud cake brownies here:

1¼ cup blanched almond meal
¾ cup wholemeal spelt flour (or sub any gluten-free flour of choice)
⅔ cup cacao powder
2 tsp baking powder
¼ cup warm water
¼ cup avocado oil
1 cup maple syrup
2 tsp vanilla extract
CHOCOLATE ICING:
2 TBSP avocado oil
2 TBSP cacao powder
2 TBSP maple syrup
Method
In a large bowl mix the almond meal, flour, cacao powder and baking powder.
In a separate bowl mix the water, avocado oil, maple syrup and vanilla.
Pour the liquid mixture over the dry and mix to combine.
Pour batter into a lines square baking tin and bake for about 45 minutes at 180 C or until a toothpick comes out clean.
Remove from oven and allow to cool before icing.
Mix the icing ingredients in a small bowl and pour over cake, smooth with a spatula. Pop in the fridge for an hour to harden.
Decorate with raspberries or toppings of choice slice and enjoy

Something a little different for tonight. Haven’

Something a little different for tonight. Haven’t had a guest post on my blog for a long time! But you all know I love my tofu (although I used to be terrified of tofu) so here is a guest post on the health benefits of tofu. I know soy is controversial, especially in the hormone space. Personally I think soy has so many hormone benefits that I don’t think I eat enough of it , but I’m not trying to convince anyone., you don’t have to eat soy if you don’t want to. I’ve got like 4 soy related articles on my blog so feel free to go down the rabbit hold and read them if you want. Ultimately I advocate for people doing their own research and making up their own mind. Research is how I got myself better and that is what I want to encourage all of you to do as well..

I have a headache from over exerting myself today. Pushed so hard on menstrual cycle day 2 when I really should have been resting, but at least lots got done! Happy Thursday. Link is in bio 💛

Well it’s plum season again ! Last summer I was

Well it’s plum season again ! Last summer I was obsessed with plums. Actually haven’t eaten any plums this summer yet! Better get on it.. had a bit of a rough day so just leaving the recipe here and calling it a night. BASE:
1 cup almond meal ( I used blanched but any almond meal will work)
½ cup cacao powder
½ cup maple syrup
FILLING:
1½ cups cashews ( soaked for 3-4 hours or overnight)
½ can coconut cream
2 TBSP cup maple syrup
1 TBSP coconut oil
juice ½ lemon
4 small plums (pitted)
drop vanilla extract
CHOCOLATE TOPPING:
1 cup dark chocolate (I used 80% raw naturally sweetened chocolate)
¼ cup almond milk or any plant milk
Method
For the base: In a bowl mix together base ingredients with a fork until they become slightly wet and sticky. don't worry if the mixture is too dry, keep mixing and it will come together. Do not over mix as it can become too wet.
Press down evenly into the base of a lined square baking dish and set aside.
For the filling add all the filling ingredients into a high-speed blender and blend until smooth.
Pour over base and smooth out with spatula and place in the freezer to set (about 3 hours).
Once the filling is hard, meltdown dark chocolate over low heat and mix with almond milk until smooth.
Pour over plum filling and smooth out until evenly coated. Freeze again until chocolate is set. Cut into slices. Store in the fridge for the best texture.

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Recent Posts

Vegan Chilli Chocolate Fudge February 17, 2021
The Best Easy Vegan Mozzarella Cheese. No coconut: Melts and gets a crust! January 27, 2021
Healthy Vegan Chocolate Cherry Tart with Coconut Whipped Cream January 27, 2021
How Healthy is Tofu? January 21, 2021

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