Sesame & Peanut Tofu
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Yesterday we learned how to elevate tofu from “nutrition” to “nutritious tasty snack” with our Basic Baked Tofu recipe; today we’re expanding on that, to take it from “nutritious tasty snack” to “very respectable meal”.
You will need
For the tofu:
- The Basic Baked Tofu that we made yesterday (consider making this to be “step zero” of today’s recipe if you don’t already have a portion in the fridge)
For the sauce:
- ⅓ cup peanut butter, ideally with no added sugar or salt (if allergic to peanuts specifically, use almond butter; if allergic to nuts generally, use tahini)
- ¼ bulb garlic, grated or crushed
- 1 tbsp tamarind paste
- 1½ tbsp tamari sauce (or low-sodium soy sauce, if a substitution is necessary)
- 1 tbsp sambal oelek (or sriracha sauce, if a substitution is necessary)
- 1 tsp ground coriander
- 1 tsp ground black pepper
- ½ tsp ground sweet cinnamon
- ½ tsp MSG (or else omit; do not substitute with salt in this case unless you have a particular craving)
- zest of 1 lime
For the vegetables:
- 14 oz broccolini / tenderstem broccoli, thick ends trimmed (failing that, any broccoli)
- 6 oz shelled edamame
- 1½ tsp toasted sesame oil
For serving:
- 4 cups cooked rice (we recommend our Tasty Versatile Rice recipe)
- ½ cup raw cashews, soaked in hot water for at least 5 minutes and then drained (if allergic, substitute cooked chickpeas, rinsed and drained)
- 1 tbsp toasted sesame seeds
- 1 handful chopped cilantro, unless you have the “this tastes like soap” gene, in which case substitute chopped parsley
Method
(we suggest you read everything at least once before doing anything)
1) Combine the sauce ingredients in a bowl and whisk well (or use a blender if you have one that’s comfortable with this relatively small quantity of ingredients). Taste it, and adjust the ingredient ratios if you’d like more saltiness, sweetness, sourness, spiciness, umami.
2) Prepare a bowl with cold water and some ice. Steam the broccolini and edamame for about 3 minutes; as soon as they become tender, dump them into the ice bathe to halt the cooking process. Let them chill for a few minutes, then drain, dry, and toss in the sesame oil.
3) Reheat the tofu if necessary (an air fryer is great for this), and then combine with half of the sauce in a bowl, tossing gently to coat well.
4) Add a little extra water to the remaining sauce, enough to make it pourable, whisking to an even consistency.
5) Assemble; do it per your preference, but we recommend the order: rice, vegetables, tofu, cashews, sauce, sesame seeds, herbs.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Tofu vs Seitan – Which is Healthier?
- Plant vs Animal Protein: Head to Head
- Sweet Cinnamon vs Regular Cinnamon – Which is Healthier?
- Our Top 5 Spices: How Much Is Enough For Benefits?
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Bell Pepper vs Sweetcorn – Which is Healthier?
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Our Verdict
When comparing bell pepper to sweetcorn, we picked the corn.
Why?
If you’re thinking “but wait, which color bell pepper, don’t they have different nutritional properties?” then firstly, well-remembered, and secondly, it doesn’t matter in this case. The main things that it affects are vitamins A and C and various polyphenols, and even the weakest bell pepper for them wins on both of those vitamins (while the strongest bell peppers for them still lose on vitamins in total) and even the strongest bell pepper for them loses on polyphenols, so the results go the same with any color.
In terms of macros, the corn has more carbs, protein, and fiber; however, both are low in glycemic index, so we’ll go with the “more food per food” option, the corn.
In the category of vitamins, even green bell peppers (the least well-endowed) have more of vitamins A, B6, C, E, and K, while sweetcorn has more of vitamins B1, B2, B3, B5, B9, and choline, compared to even yellow or red bell peppers (which are the best peppers for vitamins). So, a moderate win for the corn.
When it comes to minerals, bell peppers have more calcium and copper, while sweetcorn has more iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. An easy win for sweetcorn.
In short, enjoy both, but the corn is the overall winner today!
Want to learn more?
You might like to read:
- Brain Food? The Eyes Have It! ← green bell peppers are a good source of lutein, as is sweetcorn
- A Spectrum Of Specialties: Which Bell Peppers To Pick?
Take care!
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F*ck You Chaos – by Dominika Choroszko
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We’ve all read decluttering books. Some may even have decluttering books cluttering bookshelves. This one’s a little different, though:
Dominika Choroszko looks at assessing, decluttering, and subsequently organizing:
- Your home
- Your mind
- Your finances
In other words
- she starts off like Marie Kondo, and…
- phases through doing the jobs of Queer Eye’s “Fab Five”, before…
- sitting us down with some CBT worksheets, and…
- finally going through finances à la Martin Lewis.
By the time we’ve read the book, it’s as though Mary Poppins has breezed through our house, head, and bank account, leaving everything “practically perfect in every way”.
Of course, it’s on us to actually do the work, but as many of us struggle with “how” and the ever-dreaded “but where to begin”, Choroszko’s whirlwind impetus and precision guidance (many very direct practical steps to take) really grease the wheels of progress.
In short, this could be the book that kickstarts your next big “getting everything into better order” drive, with a clear step-by-step this-then-this-then-this linear process.
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The 5 Love Languages Gone Wrong
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Levelling up the 5 love languages
The saying “happy wife; happy life” certainly goes regardless of gender, and if we’re partnered, it’s difficult to thrive in our individual lives if we’re not thriving as a couple. So, with the usual note that mental health is also just health, let’s take a look at getting beyond the basics of a well-known, often clumsily-applied model:
The 5 love languages
You’re probably familiar with “the 5 love languages”, as developed by Dr. Gary Chapman. If not, they are:
- Acts of Service
- Gift-Giving
- Physical Touch
- Quality Time
- Words of Affirmation
The idea is that we each weight these differently, and problems can arise when a couple are “speaking a different language”.
So, is this a basic compatibility test?
It doesn’t have to be!
We can, if we’re aware of each other’s primary love languages, make an effort to do a thing we wouldn’t necessarily do automatically, to ensure they’re loved the way they need to be.
But…
What a lot of people overlook is that we can also have different primary love languages for giving and for receiving. And, missing that can mean that even taking each other’s primarily love languages into account, efforts to make a partner feel loved, or to feel loved oneself, can miss 50% of the time.
For example, I (your writer here today, hi) could be asked my primary love language and respond without hesitation “Acts of Service!” because that’s my go-to for expressing love.
I’m the person who’ll run around bringing drinks, do all the housework, and without being indelicate, will tend towards giving in the bedroom. But…
A partner trying to act on that information to make me feel loved by giving Acts of Service would be doomed to catastrophic failure, because my knee-jerk reaction would be “No, here, let me do that for you!”
So it’s important for partners to ask each other…
- Not: “what’s your primary love language?” ❌
- But: “what’s your primary way of expressing love?” ✅
- And: “which love language makes you feel most loved?” ✅
For what it’s worth, I thrive on Words of Affirmation, so thanks again to everyone who leaves kind feedback on our articles! It lets me know I provided a good Act of Service
So far, so simple, right? You and your partner (or: other person! Because as we’ve just seen, these go for all kinds of dynamics, not just romantic partnerships) need to be aware of each other’s preferred love languages for giving and receiving.
But…
There’s another pitfall that many fall into, and that’s assuming that the other person has the same idea about what a given love language means, when there’s more to clarify.
For example:
- Acts of Service: is it more important that the service be useful, or that it took effort?
- Gift-Giving: is it better that a gift be more expensive, or more thoughtful and personal?
- Physical Touch: what counts here? If we’re shoulder-to-shoulder on the couch, is that physical touch or is something more active needed?
- Quality Time: does it count if we’re both doing our own thing but together in the same room, comfortable in silence together? Or does it need to be a more active and involved activity together? And is it quality time if we’re at a social event together, or does it need to be just us?
- Words of Affirmation: what, exactly, do we need to hear? For romantic partners, “I love you” can often be important, but is there something else we need to hear? Perhaps a “because…”, or perhaps a “so much that…”, or perhaps something else entirely? Does it no longer count if we have to put the words in our partner’s mouth, or is that just good two-way communication?
Bottom line:
There’s a lot more to this than a “What’s your love language?” click-through quiz, but with a little application and good communication, this model can really resolve a lot of would-be problems that can grow from feeling unappreciated or such. And, the same principles go just the same for friends and others as they do for romantic partners.
In short, it’s one of the keys to good interpersonal relationships in general—something critical for our overall well-being!
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Good news: midlife health is about more than a waist measurement. Here’s why
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You’re not in your 20s or 30s anymore and you know regular health checks are important. So you go to your GP. During the appointment they measure your waist. They might also check your weight. Looking concerned, they recommend some lifestyle changes.
GPs and health professionals commonly measure waist circumference as a vital sign for health. This is a better indicator than body mass index (BMI) of the amount of intra-abdominal fat. This is the really risky fat around and within the organs that can drive heart disease and metabolic disorders such as type 2 diabetes.
Men are at greatly increased risk of health issues if their waist circumference is greater than 102 centimetres. Women are considered to be at greater risk with a waist circumference of 88 centimetres or more. More than two-thirds of Australian adults have waist measurements that put them at an increased risk of disease. An even better indicator is waist circumference divided by height or waist-to-height ratio.
But we know people (especially women) have a propensity to gain weight around their middle during midlife, which can be very hard to control. Are they doomed to ill health? It turns out that, although such measurements are important, they are not the whole story when it comes to your risk of disease and death.
How much is too much?
Having a waist circumference to height ratio larger than 0.5 is associated with greater risk of chronic disease as well as premature death and this applies in adults of any age. A healthy waist-to-height ratio is between 0.4 to 0.49. A ratio of 0.6 or more places a person at the highest risk of disease.
Some experts recommend waist circumference be routinely measured in patients during health appointments. This can kick off a discussion about their risk of chronic diseases and how they might address this.
Excessive body fat and the associated health problems manifest more strongly during midlife. A range of social, personal and physiological factors come together to make it more difficult to control waist circumference as we age. Metabolism tends to slow down mainly due to decreasing muscle mass because people do less vigorous physical activity, in particular resistance exercise.
For women, hormone levels begin changing in mid-life and this also stimulates increased fat levels particularly around the abdomen. At the same time, this life phase (often involving job responsibilities, parenting and caring for ageing parents) is when elevated stress can lead to increased cortisol which causes fat gain in the abdominal region.
Midlife can also bring poorer sleep patterns. These contribute to fat gain with disruption to the hormones that control appetite.
Finally, your family history and genetics can make you predisposed to gaining more abdominal fat.
Why the waist?
This intra-abdominal or visceral fat is much more metabolically active (it has a greater impact on body organs and systems) than the fat under the skin (subcutaneous fat).
Visceral fat surrounds and infiltrates major organs such as the liver, pancreas and intestines, releasing a variety of chemicals (hormones, inflammatory signals, and fatty acids). These affect inflammation, lipid metabolism, cholesterol levels and insulin resistance, contributing to the development of chronic illnesses.
The issue is particularly evident during menopause. In addition to the direct effects of hormone changes, declining levels of oestrogen change brain function, mood and motivation. These psychological alterations can result in reduced physical activity and increased eating – often of comfort foods high in sugar and fat.
But these outcomes are not inevitable. Diet, exercise and managing mental health can limit visceral fat gains in mid-life. And importantly, the waist circumference (and ratio to height) is just one measure of human health. There are so many other aspects of body composition, exercise and diet. These can have much larger influence on a person’s health.
Muscle matters
The quantity and quality of skeletal muscle (attached to bones to produce movement) a person has makes a big difference to their heart, lung, metabolic, immune, neurological and mental health as well as their physical function.
On current evidence, it is equally or more important for health and longevity to have higher muscle mass and better cardiorespiratory (aerobic) fitness than waist circumference within the healthy range.
So, if a person does have an excessive waist circumference, but they are also sedentary and have less muscle mass and aerobic fitness, then the recommendation would be to focus on an appropriate exercise program. The fitness deficits should be addressed as priority rather than worry about fat loss.
Conversely, a person with low visceral fat levels is not necessarily fit and healthy and may have quite poor aerobic fitness, muscle mass, and strength. The research evidence is that these vital signs of health – how strong a person is, the quality of their diet and how well their heart, circulation and lungs are working – are more predictive of risk of disease and death than how thin or fat a person is.
For example, a 2017 Dutch study followed overweight and obese people for 15 years and found people who were very physically active had no increased heart disease risk than “normal weight” participants.
Getting moving is important advice
Physical activity has many benefits. Exercise can counter a lot of the negative behavioural and physiological changes that are occurring during midlife including for people going through menopause.
And regular exercise reduces the tendency to use food and drink to help manage what can be a quite difficult time in life.
Measuring your waist circumference and monitoring your weight remains important. If the measures exceed the values listed above, then it is certainly a good idea to make some changes. Exercise is effective for fat loss and in particular decreasing visceral fat with greater effectiveness when combined with dietary restriction of energy intake. Importantly, any fat loss program – whether through drugs, diet or surgery – is also a muscle loss program unless resistance exercise is part of the program. Talking about your overall health with a doctor is a great place to start.
Accredited exercise physiologists and accredited practising dietitians are the most appropriate allied health professionals to assess your physical structure, fitness and diet and work with you to get a plan in place to improve your health, fitness and reduce your current and future health risks.
Rob Newton, Professor of Exercise Medicine, Edith Cowan University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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The Whys and Hows of Cutting Meats Out Of Your Diet
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When it’s time to tell the meat to beat it…
Meat in general, and red meat and processed meat in particular, have been associated with so many health risks, that it’s very reasonable to want to reduce, if not outright eliminate, our meat consumption.
First, in case anyone’s wondering “what health risks?”
The aforementioned culprits tend to turn out to be a villain in the story of every second health-related thing we write about here. To name just a few:
- Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies
- Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?
- Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies
- Associations of Processed Meat, Unprocessed Red Meat, Poultry, or Fish Intake With Incident Cardiovascular Disease and All-Cause Mortality
- Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences
Seasoned subscribers will know that we rarely go more than a few days without recommending the very science-based Mediterranean Diet which studies find beneficial for almost everything we write about. The Mediterranean Diet isn’t vegetarian per se—by default it consists of mostly plants but does include some fish and a very small amount of meat from land animals. But even that can be improved upon:
- A Pesco-Mediterranean Diet With Intermittent Fasting
- Mediterranean, vegetarian and vegan diets as practical outtakes of EAS and ACC/AHA recommendations for lowering lipid profile
- A Mediterranean Low-Fat Vegan Diet to Improve Body Weight and Cardiometabolic Risk Factors: A Randomized, Cross-over Trial
So that’s the “why”; now for the “how”…
It’s said that with a big enough “why” you can always find a “how”, but let’s make things easy!
Meatless Mondays
One of the biggest barriers to many people skipping the meat is “what will we even eat?”
The idea of “Meatless Mondays” means that this question need only be answered once a week, and in doing that a few Mondays in a row, you’ll soon find you’re gradually building your repertoire of meatless meals, and finding it’s not so difficult after all.
Then you might want to expand to “meat only on the weekends”, for example.
Flexitarian
This can be met with derision, “Yes and I’m teetotal, apart from wine”, but there is a practical aspect here:
The idea is “I will choose vegetarian options, unless it’s really inconvenient for me to do so”, which wipes out any difficulty involved.
After doing this for a while, you might find that as you get more used to vegetarian stuff, it’s almost never inconvenient to eat vegetarian.
Then you might want to expand it to “I will choose vegan options, unless it’s really inconvenient for me to do so”
Like-for-like substitutions
Pretty much anything that can come from an animal, one can get a plant-based version of it nowadays. The healthiness (and cost!) of these substitutions can vary, but let’s face it, meat is neither the healthiest nor the cheapest thing out there these days either.
If you have the money and don’t fancy leaping to lentils and beans, this can be a very quick and easy zero-effort change-over. Then once you’re up and running, maybe you can—at your leisure—see what all the fuss is about when it comes to tasty recipes with lentils and beans!
That’s all we have time for today, but…
We’re thinking of doing a piece making your favorite recipes plant-based (how to pick the right substitutions so the meal still tastes and “feels” the same), so let us know if you’d like that? Feel free to mention your favorite foods/meals too, as that’ll help us know what there’s a market for!
You can do that by hitting reply to any of our emails, or using the handy feedback widget at the bottom!
Curious to know more while you wait?
Check out: The Vegan Diet: A Complete Guide for Beginners ← this is a well-sourced article from Healthline, who—just like us—like to tackle important health stuff in an easy-to-read, well-sourced format
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Avoiding Anemia (More Than Just “Get More Iron”)
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The Iron Dilemma: Factors To Consider
Anemia affects around 10% of American seniors, and that number jumps to 34–39% if there’s a comorbidity such as diabetes, hypertension, or hypercholesterolemia, which in turn climbs with increasing age or with other chronic conditions:
So, what can we do about it?
Get iron yes, but how?
We’d be remiss not to say: yes, do of course make sure you get plenty of iron.
Most people know that red meats, which are terrible for the heart and for cancer risk, are good sources of iron.
Well, good insofar as they provide plenty of it! They’re bad for other reasons.
❝Studies consistently show that consumption of red meat has been contributory to a multitude of chronic conditions such as diabetes, CVD, and malignancies.
There are various emerging reasons that strengthen this link-from the basic constituents of red meat like the heme iron component, the metabolic reactions that take place after consumption, and finally to the methods used to cook it.
The causative links show that even occasional use raises the risk of T2DM.❞
Source: Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?
To heme or not to heme
Did you catch that in the middle there, about the heme iron component?
Dietary iron is broadly divided into two kinds: heme, and non-heme.
- Heme iron comes from animals
- Non-heme iron comes from plants
Bad news for vegans: non-heme iron is not so easily absorbed as heme iron.
This means that if you’re just eating plants, the RDA may be significantly lowballing the amount actually required. As a rule, about 1.8x more iron may be needed for vegans, to compensate for it being less easily absorbed.
Why this happens: it’s because of the phytic acid / phytate in the plants that contain the iron, blocking its absorption.
Good news for vegans: however, taking iron with vitamin C increases its absorption rate by about 5x better absorption, and several other side-along nutrients do similarly, including allium (from garlic), carotenoids (from many colorful plants), and fermented foods.
Why this happens: it’s because they bind with similar sites as phytic acid, without causing the same effect. To make a metaphor: these foods steal phytic acid’s parking space, so phytic acid can’t do its iron-blocking thing.
By happy coincidence, today’s featured recipe has all of these things in, by the way (vitamin C, allium, carotenoids, and fermented foods), and the star ingredient (fava beans) is a rich source of iron.
What are good sources of iron, then?
In the category of plants:
- Beans (pick your favorites / eat a variety)
- Lentils (pick your favorites / eat a variety)
- Greens (especially dark leafy greens)
- Apricots (you can get these dried, for convenience!)
- Dark chocolate (5mg per 1oz square!)*
*Ok, technically dark chocolate is not a plant; cacao is a plant; dark chocolate is usually plant-based, though, as there is no reason to add milk.
In the category of dairy products:
That’s not a publication error; dairy products are just not great for iron. Cheeses are more nutrient-dense than milk, and have less than 0.5mg per oz, in other words, the top dairy product has around 10x less iron than dark chocolate, which came in 5th place and let’s face it, we were doing broad categories there. If we listed all the beans, lentils, greens, etc it’d be a much longer list.
Eggs, which are sometimes considered under the category of dairy by virtue of not being an animal (yet!) but an animal product, have around 1mg per egg, by the way, so considering eggs are nearer 2oz, that’s not much better than the cheese.
“But what about if…”
The above is good science and general good advice for most people. That said, some people may have conditions that preclude the foods we recommended, or have other considerations, and so things may be different. Anemia can sometimes be caused by things that can’t be fixed by diet (beyond the scope of today’s article; another time, perhaps), but for example, if you have leukemia then definitely discuss things with your doctors first. Other illnesses, and some medications, can also have troublesome effects that can contribute to anemia. Again, we can offer very good general information here, but we don’t know your medical history, and our standard legal/medical disclaimer applies as always.
See also: Do We Need Animal Products To Be Healthy?
Take care!
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