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Home Posts Tagged "wellness"

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Talida

What I wish I knew about birth control

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Follicular

What I wish I knew about birth control

August 22, 2019 by Talida in Follicular

What I wish I knew about birth control I’m not sure if things have changed but when I was growing up birth control pills were being given out like candy. Nearly

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10 Things I wish I knew about Antidepressants

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Mental Health

10 Things I wish I knew about Antidepressants

September 11, 2018 by Talida in Mental Health

10 things I wish I knew about Antidepressants If you have read a few of my other articles you will know that I took antidepressants in the past and had

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hazel_and_cacao

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.

INTERNATIONAL GIVEAWAY😍 My friend @cook.vegeta

INTERNATIONAL GIVEAWAY😍

My friend @cook.vegetarian is holding a massive ebook giveaway on her page including my HEALTHY NUTELLA EBOOK it’s 4 eBooks in total with healthy and delicious plant based recipes🙌

To enter head over to @cook.vegetarian page and enter on her post!
✅ Like this post
✅ Follow @cook.vegetarian and @hazel_and_cacao
✅ Tag as many friends as you like in separate comments. Each comment counts as an entry.

Winner will be chosen randomly only on @cook.vegetarian page so make sure to enter there nor here 💛
The winner will be announced on Jan 25th @cook.vegetarian stories

First pic is my baked vegan Nutella cheesecake found only in my ebook. Good luck!

New blog post is up all about why I love baobab po

New blog post is up all about why I love baobab powder for pms! Plus the recipe to these peanut butter raspberry cheesecake slices made with @dhownaturefoods baobab fruit pulp powder.

Have you heard of baobab fruit powder? It’s a fruit that grows in the baobab tree. I am lucky to have tried real fresh baobab when I went to Africa many years ago , as well as climb a huge baobab tree. The fresh fruit is quite astringent but the powder is very mild and citrusy. It blends very easily into anything without giving off much flavour. Baobab is a very high source of vitamin c and a decent source of vitamin b6. Both of these nutrients are known to boost progesterone levels and minimise symptoms of pms, especially mood related symptoms. I love to use boabab in my luteal phase to help support adequate progesterone. I love it in fresh juices and smoothies and ofcourse I love it in healthy desserts.

Link to the recipe is in my bio now. It’s a really delicious one!

Hey guys, just quickly popping in with this popula

Hey guys, just quickly popping in with this popular recipe from a couple of years ago before getting back to our movie. vegan lemon tart.

BASE:
¾ cup rolled oats
2 cups almond meal
3 TBSP grapeseed oil
3 TBSP maple syrup
Zest 1 lemon
FILLING:
3 cups cashews ( soaked for at least 4 hours)
1 can organic coconut cream
2 TBSP coconut oil
¼ cup maple syrup
drop vanilla extract
4 drops good quality lemon essential oil
Method
For the base: mix all ingredients in a bowl until they become crumbly and sticky
Press evenly onto the sides and base of a lightly greased tart tin
Bake for 20 mins at 180 C or until crust looks golden. Remove from oven and allow to cool.
For the filling: add all filling ingredients in a blender and blend on high until smooth and creamy.
Once the base is completely cool, pour filling over base and spread evenly.
Place in freezer for 3 hours to set.
Decorate with sliced lemon and blueberries or raspberries.
If you have leftover batter you can make cheesecakes in a jar or mini cheesecakes.

Mixed legume veggie korma. When I first went plant

Mixed legume veggie korma. When I first went plant based, legumes were the hardest thing for me to introduce. My gut did not take well to them . Although I never removed them from my diet for a long time I didn’t eat enough legumes. In fact I still think I can do better! Legumes were one of the most beneficial things I did to help raise my low iron postpartum. They’re not only loaded in iron but also zinc and ofcourse protein. This is my take on my favourite Indian takeaway.

½ cup raw cashews
1 cup soy milk ( or any plant milk)
2 heaped TBSP good quality korma paste
1 cup soaked and rinsed dry mixed beans and lentils of choice
1 onion - diced
Small handful green beans chopped
1 carrot chopped into thick rounds
¼ cauliflower head - cut into bite size pieces
salt to taste
coriander or parsely to garnish ( optional)
Method
Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.
Prep your vegetables and add your, carrot, green beans and cauliflower into a steamer pot. Steam until veggies have become soft but still hold their shape. About 15 - 20 minutes.
Heat a little oil on a saucepan and fry off your onion. When onion has become translucent add your curry paste and heat until becomes fragrant.
Add your steamed vegetables to your saucepan and saute for a few more minutes
Transfer your cashew and soy milk into a high speed blender and blend until smooth and creamy (I use a small blender like a Nutri Ninja to save clean up)
Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the veggies. Stir until the sauce begins to thicken. Adjust salt.
Remove from heat and serve immediately with brown rice and naan bread if desired. Sprinkle over some flat leaf parsley or coriander (if you like it) and enjoy!

VEGAN MOZZARELLA CHEESE I know lots of you saw m

VEGAN MOZZARELLA CHEESE

I know lots of you saw me making this on stories and were dying for the recipe. I have made at least three or four different vegan mozzarellas in the past, I even have a recipe on my blog but this one is by far the best I’ve tried. As you would have seen in my stories it both melts and gets the crust. It also tastes really really good! The texture is definitely not mozzarella like, it’s not very chewy or stringy but it works. A lot of the time I just make home-made pizza without any cheese because I don’t like most store bought vegan cheeses nor do I think most of them are very healthy, but I find that pizza isn’t very filling when it’s topped with just veggies. This is the best alternative! Stores in the fridge for 2 weeks.

1/4 cup cashews (soaked for 15 mins in boiling water then drained)
1 tsp Lemon juice
1 tsp maple syrup
2 tbsp nutritional yeast
1 tbsp agar powder
2 tbsp tapioca starch /arrowroot flour
1 tsp salt
1/3 cup avocado oil (yes must be avocado)
1 1/2 cups water

I planned all the ingredients in a blender until smooth. Transfer to a saucepan and bring to a boil whisking continuously, once it reaches a boiled mixture will thicken. Remove from heat and transfer into a glass jar. Place in fridge for at least an hour to set. Once that dollop on pizza or toasted sandwiches and enjoy.

Best thing about vegan desserts is that they are s

Best thing about vegan desserts is that they are so heavy on the nuts! Almonds and walnuts in my opinion are the healthiest nuts! This is my almond toffee slice and it’s to die for. Almonds and walnuts have both been shown to increase Adiponectin production. This is a hormone that helps regulate blood sugar, which is often a root cause of many hormonal imbalances. Looking back to my past now, I can see how so much of my anxiety and hormone problems were caused by low blood sugar, including in postpartum breastfeeding when I found it difficult to eat as much as my body required me to feed my round baby boy.
Almonds are also wonderful at lowering excess androgens (like testosterone) which can lead to weight gain and acne in women. Almonds are best known to help clear and beautify the skin. They can be especially helpful for women with pcos.

https://www.nature.com/articles/ejcn2010266?page=20&variant=17817857795

Here is the recipe:

BASE:
1¾ cup almonds
½ cup hemp seeds
¼ cup goji berries
2 TBSP cacao powder
¼ cup maple syrup
¼ cup almond milk
ALMOND TOFFEE LAYER
1½ cups almond butter
8 TBSP cacao butter
7 TBSP maple syrup
6 TBSP almond milk
Method
For the base, break down the almonds in a food processor until you get a fine crumb. Add the remaining base ingredients and process until sticky.
Press mixture down on the bottom of a lines square baking tin and set aside.
For the toffee layer, melt down the cacao butter in a saucepan over low heat until liquid. In the same saucepan add in the remaining ingredients and mix until smooth. If the almond butter is not incorporating into the mixture, place the mixture over low heat and keep mixing until it becomes smooth.
Pour mixture over the base and smooth with a spatula.
Place in the freezer to set for 3-4 hours.
Once set cut into squares and decorate with whole almonds and goji berries.

Hey guys I’m just gonna leave these vegan tirami

Hey guys I’m just gonna leave these vegan tiramisu cups here and go sit a surprise quiz for first day back at uni 😭😭 Also have a large assignment due next week that I haven’t started. Safe to say I’m overwhelmed

BASE:
1 cup pecans
6 dates
¼ tsp decaf instant coffee
1 tsp vanilla
FILLING:
1¾ cup cashews (not soaked)
¼ tsp decaf instant coffee
1 cup of soy milk
⅓ cup maple syrup
⅓ cup melted cacao butter or coconut oil
1 tsp vanilla
pinch of sea salt
cacao powder for dusting
coffee beans for decorating
Method
To make the crust, Add pecans to the food processor and process until ground. Add the rest of the crust ingredients and process again.
Divide the base between small jars and press with fingers to cover the bottom
For the filling, combine all of the ingredients in a high-speed blender and blend until smooth.
Pour filling on top of the crust for each jar. Dust with cacao powder and add coffee beans.
Refrigerate for 6 hours or overnight to set.

Every time I share a vegan baked cheesecake recipe

Every time I share a vegan baked cheesecake recipe it gets so much love! Thought it was time to share my original baked cheesecake, this was the first one I tested out ( that worked) all of my other baked cheesecake recipes are flavour modifications of this one.

CRUST
1 cup oats (sub quinoa flakes for completely gf)
3 cups blanched almond meal
4 TBSP grapeseed or sunflower oil
pinch salt
4 TBSP maple syrup
FILLING:
1 cup cashews (soaked for 3-4 hours)
1 packet good quality organic silken tofu
6 TBSP maple syrup
1 TBSP nutritional yeast
1 TBSP vanilla extract
1 Tsp tahini
Method
For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
For the filling: add all the ingredients in a blender and blend until smooth
Pour over base and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
Remove from oven and allow to cool
Decorate with raspberries and pomegranate seeds or whatever toppings you like
Stores well in the fridge

Today I listened to a podcast addressing why many

Today I listened to a podcast addressing why many women who go vegan or plant -based tend to lose their periods. It made me think back to my own experience and made me wonder how it was possible that I never lost my period. At my lowest point in the midst of severe antidepressant withdrawals I weighed only 40 kg. I was barely eating at all and my anxiety was at an all time high, but even through all that I was still getting regular periods. That’s not to say that I didn’t have insufficient hormones! my hormones were very low for many years and I definitely felt the consequences of that but they werent low enough to cause me to lose my period.

It is true that vegan or plant based diet’s are much lower in calories then omnivorous diets and so it’s no wonder that women who already have a restrictive attitude toward food due to diet culture turn vegan and are not even aware that they’re eating far less calories then they need to maintain a period. Here are some of the reasons I believe I never lost my period despite being plant based and also barely eating.

1. When I went plant -based my objective was not to restrict but rather to add as much variety into my diet as possible. There were no bad foods.
2. I allowed myself to eat junk food and takeaway whenever I felt like it
3. I didn’t exercise. Too many women restrict calories and also exercise on top of it.
4. I Never went low-fat. Many women who are introduced to the plant -based lifestyle find it through the low-fat plant-based movement which can do wonders for helping to reverse chronic disease but is not easily maintained long-term. Just because there is substantial evidence suggesting that saturated fats and trans fats are harmful to health does not mean that all fats are bad. There is a wealth of evidence pointing to the many many benefits of monounsaturated and polyunsaturated fats. Some of the most compelling evidence for lowering inflammation and chronic disease has a lot to do with healthy fats.

Here is a recipe for one of the first raw cheesecakes I made, these cakes helped me eat the healthy fats and calories I needed to get better. No restriction! Link is in bio

Trying hard to get more savoury posts up in 2021 (

Trying hard to get more savoury posts up in 2021 (I always say that, and I never really achieve it) avocado sourdough toast (check out @living_loaf if your local fo the Lake Macquarie region) with Cajun spiced baked chickpeas.

Chickpeas are I believe the highest source of vitamin b6 (don’t quote me on that). Vitamin b6 is arguably one of the most important vitamins for womens hormone and mental health. This is because vitamin b6 is involved in the synthesis of our neurotransmitters serotonin, GABA and dopamine.

Women in particular are in need of vitamin b6 because hormonal contraceptives are known to deplete vitamin b6 as well as many other nutrients PMID: 23852908
Vitamin b6 is also depleted by stress PMID: 25533338

Studies have shown that supplementing with vitamin b6 significantly improved the emotional symptoms of pms, especially when combined with magnesium PMID: 10746516

Vitamin b6 also plays a role in haemoglobin formation so can help prevent or improve iron deficiency anemia PMID: 17260529

Vitamin b6 is very well known in reducing morning sickness during the first trimester of pregnancy PMID: 7573262

It’s actually fairly easy to get enough vitamin b6 through diet alone provided your not constantly depleting stores. My favourite sources are chickpeas, avocados, bananas and peanut butter! (Some of my most favourite foods) but chickpeas def win for highest vitamin b6 . I always start to crave chickpeas in my luteal phase 🌱❤️

My aim for 2021 is to get more educational with my

My aim for 2021 is to get more educational with my Instagram captions. I love to add some interesting food hormone info along with my photos. I’ve been doing ok so far but tonight I have nothing... I’ve been out all afternoon and haven’t had the time to gather my thoughts. Here is my homemade falafel bowl with homemade spelt flatbreads, oregano chips and vegan tzatziki. I get asked for my tzatziki recipe a lot so here it is:

1 x 300g packet silken tofu
1 clove garlic or to taste
1 Lebanese cucumber
Juice 1/2 lemon
Salt to taste
2 tsp dried mint

Blend everything in a blender and serve. Keeps in the fridge for about a week but it does seperate so needs mixing. Doesn’t freeze well at all unfortunately 😭 so yummy! I make it for lots of my chickpea dishes.

Sharing some dessert pizza inspo tonight. Healthy

Sharing some dessert pizza inspo tonight. Healthy vegan Nutella pizza from my ebook (I overcooked it and it ended up a little more like a biscuit but still delicious)

As you know I made an entire ebook about Nutella inspired desserts because I really do find The Choc hazelnut combination to be so therapeutic for PMS. I used to think it was because hazelnuts where good sources of magnesium and B6 however I’ve just discovered that hazelnuts are actually one of the highest sources of manganese. A serving of hazelnuts can give you almost 90% of all the manganese that you need in a day.

I don’t hear people in the hormone space talk about manganese for hormone balance much but manganese is crucial for nourishing the pituitary gland in the brain which regulates our ovaries. Animal studies show that manganese acts on dopamine (and therefore prolactin ) and helps increase all female reproductive hormones FSH, LH, estrogen and progesterone PMID: 15746010 this may be something to look into if you suffer from low hormones just like me. I genuinely feel better in my luteal phase when I eat pecans and hazelnuts which are high in manganese.

Manganese has also been shown to lower pms when combined with calcium in a small study PMID: 8498421

Manganese is responsible for the production of thyroxine hormone which is needed to help combat low thyroid function PMID: 17576015

Too much manganese is definitely toxic and can lead to a whole bunch of pretty serious issues. Manganese is also so easy to get from food that there really isn’t much reason to supplement and eating it in the form of hazelnuts or pecans ensures that it’s properly balanced with other nutrients (especially calcium) so that it works as intended in the body.

I am now upset I didn’t mention all these things about hazelnuts and manganese in my e-book. If you’re interested the link to my e-book is in my e-book highlight.

Ok I’m on a cherry kick right now. New blog post

Ok I’m on a cherry kick right now. New blog post for these fluffy vegan yogurt pancakes I made in Christmas Day. Unlike virtually all of my other pancake recipes, these ones don’t have banana! Link is in bio 🍒

I also went on a bit of a random research spree into cherries and melatonin. Cherries are known to boost melatonin which aids sleep, but I decided to research how sleep/melatonin affects our reproductive hormones and found a few little interesting things:

•melatonin inhibits all female reproductive hormones: high levels of melatonin were associated with a delayed onset of puberty whereas low levels of melatonin were associated with earlier onset puberty.
•decreased melatonin production in summer (due to long days and short nights) coincides with higher fertility in women living in Northern Europe
•melatonin has a role in initiating puberty as well as menopause
•melatonin supplementation has been shown to boost progesterone
•there is an increase in melatonin throughout pregnancy with dropping levels in miscarriage and just before birth.

. https://www.intechopen.com/books/hormone-therapy-and-replacement-in-cancer-and-aging-related-diseases/role-of-pineal-hormone-melatonin-in-a-woman-s-life-from-conception-to-decline-of-life

I find a lot of this information a bit contradictory but, it makes me think back to my community depression recovery training that taught us that too little sleep was just as bad as too much sleep. Sleeping over 9 hours a night can actually induce depression. It seems melatonin needs to be kept in a bit of a goldy locks area for things to function smoothly. Either way... cherries are amazing and these pancakes are delicious.

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About This Blog

A mostly whole-foods, plant-based vegetarian blog.

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Categories

Basics (26)
Breakfast (73)
Desserts (158)
Diet and Nutrition (16)
Drinks (8)
Follicular (125)
Health (8)
Hormone Health (25)
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Menstrual (128)
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Recent Posts

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
Baobab Fruit Powder for Natural PMS Relief with Vegan Peanut Butter Raspberry Boabab Cheesecake Slice January 17, 2021

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info@hazelandcacao.com

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