Fats for Blue Monday

Posted: January 16, 2017

As it’s Blue Monday, it seems like a good moment to mention that, according to US navy psychiatrist Joseph Hibbeln, a look at the studies shows that the murder, depression and suicide rates of countries can be predicted by the population’s intake of seafood, thanks to the omega-3 fats seafood provides. These help us create serotonin, the pleasure-feeling brain chemical we all need to feel ‘right.’

There is a lot of confusion about the fats we need and the fats we don’t need, and I have yet to meet anyone other than someone who has been through nutrition college who really knows what to eat and what to avoid. I feel this important subject should be taught in school, since we need it for good health. However, it isn’t, so here are my three resources on the subject:

My short FATS VLOG in which I aim to outline all the basics you need to know:

An article, Chewing the Fat, which I wrote for the Natural Health Federation which takes you through the good, bad, and ugly fats (so, a more detailed version of the vlog, and printoffable).

And finally, my book, The Stacking Plan, has a chapter, Fats Week, which gives detailed information on good fats and how to add them in, and what to avoid.

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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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