Healthy Desserts Quotes

A Gift for You I send you... A cottage retreat on a hill in Ireland. This cottage is filled with fresh flowers, art supplies, and a double-wide chaise lounge in front of a wood-burning fireplace. There is a cabinet near the front door, where your favorite meals appear, several times a day. Desserts are plentiful and calorie free. The closet is stocked with colorful robes and pajamas, and a painting in the bedroom slides aside to reveal a plasma television screen with every movie you've ever wanted to watch. A wooden mailbox at the end of the lane is filled daily with beguiling invitations to tea parties, horse-and-carriage rides, theatrical performances, and violin concerts. There is no obligation or need to respond. You sleep deeply and peacefully each night, and feel profoundly healthy. This cottage is yours to return to at any time.

At first happiness might seem like just desserts for biological fitness (more accurately, the states that would have led to fitness in the environment in which we evolved). We are happier when we are healthy, well-fed, comfortable, safe, prosperous, knowledgeable, respected, non-celibate, and loved. Compared to their opposites, these objects of striving are conducive to reproduction. The function of happiness would be to mobilize the mind to seek the keys to Darwinian fitness. When we are unhappy, we work for the things that make us happy; when we are happy, we keep the status quo. The problem is, how much fitness is worth striving for?

These apparent paradoxes would be vexing, except that an alternative explanation for the relative absence of heart disease on Crete had always been at hand: the near-complete absence of sugar in the Cretan diet. As Allbaugh described, the Cretans “do not serve desserts—except for fresh fruit in season. . . . Cake is seldom served, and pie almost never.

Dessert is a necessity of life.

Every other food we eat lies between these two foods. Junk food such as chips, candy bars, desserts, and even energy bars, for example, have about 2,000 calories per pound. Processed grains like breads and crackers have about 1,500, while unprocessed grains like cooked rice and oats have 500. Tubers, fruits, and vegetables have about 400, 300, and 120, respectively.

Think of music like you think of eating. There's meat and potatoes, very hearty basic comfort food that sticks to your bones and nourishes you. Then there's fluff. Chips, dessert, junk food. Stuff that won't make you healthy but you prefer because it's quick and there.

When you think about it, it's all well and good living a life so clean, it would even put a saint to shame, but sure god knows you might as well live it up, enjoy your few cigarettes, your few drinks, your desserts, or whatever your vice may be. Death doesn't discriminate or favour those who live healthy lives. It will take anyone, anytime, so you might as well go with a smile on your face.

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables.

1. Turn ordinarily meals into family time. Cultivate a fun and relaxed atmosphere and impose a “No TV” rule. 2. Feed your toddler the same type of food you feed to the rest of your family. 3. Do not force your toddler to eat. Issuing threats and punishments will only make him dislike and dread mealtimes. 4. Respect your toddler’s food preference on what he likes and what he dislikes. 5. If he refuses to eat the main meal, offer another healthy alternative, like a sandwich or a cereal. 6. Make sure to cut your toddler’s food into small bite size pieces. 7. Gently encourage your toddler to try out new food products. 8. Do not impose the clean your plate rule. When your toddler tells you he is full, do not force him to eat. 9. Offer your child small portions, like 1/3 or 1/4 of the usual adult portion. Give him lesser amount of food than what you think he can consume and let him ask for extra servings. 10. Make desserts a part of your meals, and not as a form of reward.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Consider also James 4:17. “Therefore, to him who knows to do good and does not do it, to him it is sin.” Few of us can claim ignorance about good nutrition. With so many resources available, we have some idea what healthy eating looks like. We certainly have access to information about what is unhealthy. For instance, most of us know the dangers of fast food and desserts, but we eat them in excess in the name of convenience. We know eating leafy green vegetables is healthier than eating french fries and fresh fruit is better for us than processed sugary desserts.

Lemon and yogurt possess powerful ingredients that can contribute to beautiful, healthy skin. The lactic acid in yogurt helps remove dead skin and reduce the signs of aging. The zinc content will help clear acne, scarring and blemishes.   Ingredients: -2 tablespoons plain, regular (not low fat) yogurt -2 drops of lemon juice -3 teaspoons honey   Procedure: -Combine ingredients -Apply to your face and leave on for 20-30 minutes -Wash the mask off   Lemons contain alpha hydroxy acids that can also speed the disappearance of scars and increase skin elasticity. Use this mask to tighten, brighten and heal your skin.

24 Ingredients: 2 cups flour 1/2 cup sugar 5 tbsp butter 3 eggs 1 tbsp cinnamon Directions:

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

She’d say that a man like Mr. Vaughn, powerful, richer than God, and looks like that—he’s the sundae. Decadent. The kind of dessert that makes no pretense about what it is—nothing healthy yet sinfully delicious. But most likely will leave you filled with regret when the excitement wears off.

1/4 cups all-purpose flour

Fluffy Pancakes Makes: 12 pancakes Ingredients: ●           3/4 cup blanched almond flour ●           1/4 cup coconut flour ●           1/4 Tbsp baking soda ●           1/2 tsp cream of tartar ●           1/8 tsp sea salt ●           Palm shortening ●           3 large eggs ●           1/2 cup almond milk or full fat coconut milk ●           1/8 cup coconut oil ●           1/8 cup honey or coconut crystals ●           1/2 tsp vanilla extract   Instructions: Combine together the flours, baking soda, cream of tartar, and sea salt in a bowl. In another bowl, beat the eggs, then whisk in the milk, flour mixture, oil, honey or coconut crystals, and vanilla extract. Blend until smooth. Place a cast iron skillet or griddle over medium flame and grease with palm shortening. Pour 1/4 cup of batter into the hot skillet and cook for a minute on one side, or until bubbles start to form. Turn over and cook for another minute. Cook all pancakes, then serve with honey or grade B maple syrup.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

To get the most bang for your buck, drink your kefir right before bed, so the probiotics can settle in and have a colonization party. Less really is more. Yes, I have overdone it, and spent more time in the company of our porcelain friend than I care to remember.

The right pH is absolutely critical for optimum health. Innumerable factors, including pollutants, physical and psychological stress, negative emotions, prescription and non-prescription drugs, all push our bodies toward acidity. Our bodies are clever and keep a reserve of “alkaline buffers” on hand, including sodium, calcium, potassium, and magnesium (the minerals best suited to neutralize acids).

According to a meta-analysis of clinical trials evaluating fructose intake, 25 to 40 grams of fructose per day has no negative impact on our health.12 That’s 3 to 6 bananas, 6 to 10 cups of strawberries, 10 to 15 cherries, or 2 to 3 apples per day. Or, as the old advice goes, a few servings of fruit every day. Problems with fructose intake are only seen among those who regularly eat large amounts of refined sugars, like HFCS or sucrose. For instance, a 20-ounce bottle of soda sweetened with HFCS contains about 35 grams of fructose. One gram of sucrose is about half glucose, half fructose, so if you eat a dessert with 50 grams of sugar, you’re getting about 25 grams of fructose. Even agave nectar, which is touted as healthy by many due to its low-glycemic properties, can be as high as 90 percent fructose. Other less processed forms can be as

Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.

Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty. Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain. The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.

What condition? Being pregnant? She’s a goddamn picture of good health. Basically glowing. And her tits look amazing. If she gets any more healthy, Liam’s going to have to fuck her at the dinner table instead of waiting until dessert to drag her upstairs.

If these yearnings seem overpowering, we can suggest a couple of defensive strategies. The first is to use the postponed-pleasure ploy: Tell yourself that you can have a small sweet dessert later if you still want it. (We’ll discuss this ploy later, too.) Meanwhile, eat something else. Remember, your body is craving energy because it has used up some of its supply with self-control. The body feels a desire for sweet foods, but that is only because that is a familiar and effective way to restore energy. Healthy foods will also provide the energy it needs. It’s not what’s on your mind, but it should do the trick.

These apparent paradoxes would be vexing, except that an alternative explanation for the relative absence of heart disease on Crete had always been at hand: the near-complete absence of sugar in the Cretan diet. As Allbaugh described, the Cretans “do not serve desserts—except for fresh fruit in season. . . . Cake is seldom served, and pie almost never.” The consumption of “sweets” in the Seven Countries study, as you might remember, correlated more closely with heart disease rates than did any other kind of food: they were abundant in Finland and the Netherlands, where heart disease rates were highest, while study leaders observed that “hardly any pastries were eaten in Yugoslavia, Greece, and Japan,” where heart disease rates were low. And these observations have held true over time. From 1960 to 1990 in Spain, for example, the intake of sugar and other carbohydrates fell dramatically, right along with heart disease rates, as meat consumption rose. Italian sugar consumption, always very low, also dropped during those years.

...hope for a healthier society: - A healthy society is one that provides access to vegetables, fruits and animal protein and rejects the multiple processed foods and desserts that have flooded our markets. - A healthy society is one that decreases pollutants that contaminate the air we breathe and the water we drink. - A healthy society should have open spaces for its people to hike, walk, saunter or just sit reading a book or taking time to watch the sun set. - A healthy society has compassion for its individual members and a reverence to the Earth that harbors them. To do that each of us has to take responsibility for our own health. Succumbing to the plethora of unhealthy foods, drugs, alcohol and tobacco will not make a healthy individual. Poor health habits lead to disease, the taking of multiple medications with side effects and the inability to live life fully. Our consumer industries feed off our unhealthy habits and in concordance, our health care becomes ever more expensive. These choices are up to us.

...his whole life, as far as she could see, consisted of writerly sinecures and engagements, like a whole life of eating only desserts. She wasn't sure it was healthy.

Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.

Maple Coconut Dairy-free Ice Cream Serves 2 1 1/2 cups coconut milk 3-5 tbsp maple syrup (depending on how sweet you want it) 1/4 tsp salt 1. Combine coconut milk, maple syrup and salt and mix well. 2. Put in your ice cream maker and process according to the manufacturers directions. If you don’t have an ice cream maker, but would like to make homemade ice cream, consider getting one! You can get a buy a lower

One day when you stop by for the study, the bowl of popcorn is on the table within easy reach, about a foot away, while the apple slices are on a counter—visible, although you’d have to stand up to take one. On another day you stop by, the apples are on the table and the popcorn is on the counter. Participants ate about 50 calories when the apples were within easy reach, but about three times more when the popcorn bowl was within reach. Friction in this study was pretty simple—distance. Just putting the high-calorie snack slightly out of reach was substantial friction. Participants could still see and smell the popcorn, but the distance was enough to discourage eating. By putting desserts at the end of the line (instead of at the beginning) and making healthy foods easier to see, restaurants can influence what people eat. As the saying goes, “Eye level is buy level.” If we have to bend low or reach high, we’re less likely to bother.

tend to be a little self-conscious about the softness of my edges, the roundness of my ass, all things that have come via a healthy obsession with spending endless hours scrolling through desserts on Pinterest, or watching inspirational baking videos on Instagram, and then trying to recreate them. But the truth is most men find all those dips and curves irresistible.

Mexican Hot Chocolate Fudge Pops These fudge pops are infused with protein from the silken tofu and egg whites. Flavored with cinnamon and cayenne (just a hint for a little warmth), these are the perfect dessert or snack for when a chocolate craving hits. MAKES 8 POPS  TOTAL TIME: 3 HOURS 20 MINUTES 1 12-ounce block silken tofu 2 ounces high-quality bittersweet chocolate, finely chopped 5 tablespoons confectioners’ sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon cayenne (optional) ⅛ teaspoon fine sea salt, such as Maldon 2 large egg whites (or equivalent meringue powder if avoiding raw eggs) Pinch of cream of tartar Red pepper flakes or chili powder 1. Drain the tofu: Carefully transfer the tofu to a fine-mesh strainer and drain well. 2. Melt the chocolate: Microwave the chocolate in a small microwave-safe bowl on high power, stopping and stirring every 15 to 20 seconds, until the chocolate is melted and smooth, about 90 seconds. Let cool. 3. Mix the pudding: Transfer the tofu to the small bowl of a food processor. Add the confectioners’ sugar, cocoa powder, vanilla, cinnamon, cayenne, and salt. Process the mixture, stopping the processor to scrape down the sides of the bowl if necessary, until smooth, about 1½ minutes. 4. Add the melted chocolate and blend until smooth, about 15 seconds. Transfer to a large bowl. 5. Form the pudding pops and freeze: In a medium bowl, whisk the egg whites and cream of tartar until firm peaks form, 2 to 3 minutes (easiest done with an electric mixer). Gently fold the egg whites into the chocolate mixture. 6. Divide the pudding among 8 popsicle molds. Use a table knife to remove any large air bubbles. Top off the molds with any remaining chocolate mixture. Tap the molds on the counter to remove any remaining air bubbles. Place popsicle sticks in the molds. Freeze until solid, about 3 hours, or up to 2 weeks. 7. Serve the pops: To serve, run the molds under hot water for 5 seconds to release the popsicles. Dust the popsicles with the red pepper flakes and serve immediately.

Jessica Licheri is a passionate advocate for healthy indulgence through her gluten-free baking business, "Jessica Licheri Gluten-Free Bakes." Diagnosed with gluten sensitivity in her early twenties, she was motivated to recreate her favorite baked goods using healthier, gluten-free ingredients. Through years of dedication and trial-and-error, Jessica developed recipes that delighted both the health-conscious and dessert lovers. Her commitment to rich flavor and texture has made her brand a favorite among gluten-free and non-gluten-free audiences alike. Jessica continues to inspire others by showing that dietary restrictions don’t mean sacrificing joy—or great taste—in food.

INGREDIENTS Chocolate Cup Batter 1 cup melted Raw Cacao Butter 2/3 cups Raw Cacao (Chocolate) Powder 1 tbsp. Stevia Powder or more Raw Honey   Optional Variations:  chopped nuts, dry fruit, coconut flakes. INSTRUCTIONS First, shred the cacao butter. Use a cheese grater to break up the solid cacao butter. Cacao butter melts at 34.1 °C (93.4 °F). Now melt the cacao butter by putting the shredded cacao in a bowl, and putting this bowl in a bigger bowl that is filled with warm water. Be patient while it melts. After the cacao is melted, add the dry cacao powder. Add the dry or wet sweetener (I prefer stevia or raw honey here) and mix well. Pour the melted chocolate mix into small silicone cups. Here’s where