Yesterday, I was in the dentist office and while waiting I picked up a magazine to pass the time. There was a great article about the amount of pesticides found on certain foods. So in essence a chart was posted that showed the foods with the least amount of pesticides and those with the most.
Unfortunately, I didn’t record who wrote the article or the source of the information. But I wanted to share the information just the same.
Foods lowest in pesticides are the ones that are “safe” to purchase. They are onions avocado, sweet corn, pineapples. mango, sweet peas (frozen), asparagus, kiwi, bananas, cabbage, broccoli and eggplant.
The foods that were indicated to be the highest in pesticides are the most dangerous to our systems. Thus, we really should purchase these organic. There are peaches, apples, sweet bell pepper, celery, nectarines, strawberries, cherries, lettuce, grapes, pears, spinach and potatoes.
I know you are saying, “organic food is just too expensive.” Well think about this, it is less expensive to avoid high medical bills later for something that could be reduced in your system today.
Happy eating.
As I was creating this recipe, I started wondering the origin of cupcakes. So here’s my theory. Someone was in the kitchen preparing a cake for more than the normal amount of people. The baker tasted the cake mix and found that it was fabulous. The batter was poured into the larger cake pan, but wouldn’t you know there was too much batter. What to do? The baker did not want to throw such good batter away, but it was not enough to make a normal sized cake either. So the baker looked around the kitchen and only saw some ceramic cups. Knowing that the cups could go into the oven, the baker decided to divide the batter amongst the cups. Upon serving the larger than normal cake, the baker accented the setting with the little cakes in the cups around the cake. The baker never expected anyone to actually eat them, but they were the first to go. The host complimented the baker on wonderful dessert spread. The host then asked about the little cakes, “What do you call them.” The baker thought for a quick second and answered, “Cupcakes.” And hence the cupcake was born.
A great story, huh? Well it could have happened that way. But now for the delicious recipe I created.
Poppy Lemon Coco Cupcakes
by Joi Bostic, Joiful Thoughts
Dough Ingredients:
1 1/2 cups Walnuts
1/4 cup Flax seed meal
1 Lemon juiced
Rind of 1/2 lemon, break into small pieces
1 Tb Coconut oil, liquid
1 1/2 tsp Mesquite powder
1/2 tsp Vanilla powder or vanilla extract
1 tsp Poppy seeds
Frosting Ingredients:
1/4 cup Coconut Oil
1 1/2 tsp coconut, dessicated or flakes
1 Tb lemon juice
Lemon rind (Optional – I just needed something to do with the other half of my lemon)
2 Tb Raisins
1/2 Vanilla extract
Pinch of sea salt
Cupcake Dough Instructions
Put the walnuts, lemon juice and lemon rind in food processor. Process until walnuts are well chopped and very small. Add the flax seed, coconut oil, mesquite powder and vanilla (I used the powder). Process until well mixed. Add poppy seeds and process just until poppy seeds are mixed in or you can pour the dough into a bowl and fold the poppy seeds into the dough.
Scoop the dough into silicon cupcake holders or a cupcake pan compartments. Set aside.
Frosting Instructions
Put the coconut oil and lemon juice and lemon rind (if using) in processor. Process until everything is well blended. Make sure that you don’t see any liquid hanging out in processor bowl. Add the raisins, vanilla and sea salt. Process until well blended. Then add the coconut. If using flakes, process for a while to break them up. But if using the smaller coconut, you just want to mix it in.
Spread about 1 1/2 Tb of frosting on top of each cupcake. If your coconut oil was in liquid form, then stick the cupcakes in the refrigerator or freezer until the frosting hardens. If you your coconut oil was in solid form, then you can enjoy them right now.
I can’t tell you how long they will last seeing that they disappeared so fast (also the reason why there are no pictures). This recipe will make 4 – 6 cupcakes depending upon the size of your cupcake mold. So feel free to double or triple this recipe.
Enjoy.
It seems that every time I share with someone that I am a Rawist or Vegan, I get the same question. “How do you get your protein?” What a crazy question. It’s the same as someone annoucing that they has a baby and the question, “how is the baby getting air?” Okay I won’t be so harsh. I know the origin of this perception so I want to dispel it today.
As you know I love using analogies to bring about understanding. So here we go. Have you ever wondered how the largest animals on the earth get their protein? Elephants, chimpazees, koala bears, cows, bison and so on are vegans and amazingly enough they get all the protein necessary for a healthy existence. How is this possible?
Well first of all, mammals don’t need a lot of protein to survive. Actually most humans get upwards of 25 times the amount really needed. According to the Food and Drug Adminstration, World Health Organization, and the American Journal of Clinical Nutrition humans only need between 2.5 to 10% of our calories from protein.
As newborns, we need the most of everything because that’s the time during which we are growing the fastest. It’s interesting that the human breast milk only contains 6% protein. So why is it that as adults we are so fixated on getting enough protein. The fact of the matter is if we are eating we are getting more than enough protein.
But I am here to address how vegans get their protein. When asked, most vegans respond with the usual suspects: nuts and beans. Though these foods do in fact have large quantities of protein, there are many other that are more than sufficient. Let’s examine the protein content of various foods.
5.9% Human breast milk
6.7% Fruit
11% Nuts and Seeds
13% Grains
22% Vegetables
28% Beans
Figures for food are averages for several foods in each category taken from the USDA Food and Nutrient Database.
Again we only need between 2.5 and 10% of our calories from protein daily. As you can see, just by eating we are getting more than enough. So the next time the question is posed about where vegans get their protein, the answer should be, “from everything I eat.”
P.S. If you are wondering whether these are complete proteins, the answer YES. And the body processes much more of the protein found in non-meat sources.
GOOD NEWS: For those vegetarians, vegans and rawists out there who have studied food combining, you can forget all of that. There is no need to combine foods in order to get the appropriate amount of protein. JUST EAT.
Welcome to Joiful Thoughts
As a professional full-time Associate Broker of real estate, vegan, and woman who does her best to look for the positive in life, my blog features real estate information, recipes, tips on living a healthier lifestyle, motivational stories, and quirky tidbits. Joiful Thoughts comes to you weekly up to three days a week. I would appreciate feedback and comments--I enjoy ongoing dialogue, and I'm happy to answer your questions.