06 Aug Getting Your Sweets Fix, the Healthy Way
“It’s summertime and the living is easy, fish are jumping, and the cotton is high!” That is what the song says but switching to a whole food, healthier diet after suffering from a stroke is not so easy to do.
Many times, I have put my foot on the gas pedal and zoomed right over to the ice cream section of my grocery store. The assortment of ice creams is astounding: rocky road, chocolate, french vanilla, even plant-based delights. But all are full of sugar and saturated fats, heavy cream, or coconut oil.
Dr. William Li, the Head of the Angiogenesis Foundation and the author of Eat to Beat Disease said there are 60,000 miles of blood vessels in the human body and if you placed them end to end, they would circle the earth twice.
What is a person to do? Since I do not want to suffer another ischemic stroke, caused by a blood clot from damaged blood vessels, I have decided I want to eat whole plant-based nutrition every day. Instead of being depressed about what I cannot eat, I look to the future as a happy adventure to repair and rebuild my artery walls.
On to the dessert – this recipe from Ann Esselstyn that tastes delicious and does not contain any oil at all!
1 ripe banana per person (the riper the banana the sweeter the “ice cream”)
- Peel and slice bananas, place on a baking sheet, and freeze.
- Remove from the freezer and thaw slightly.
- Place frozen bananas in a strong blender or juicer. I use a NutriBullet, Ann uses a Champion juicer. Or you can purchase a Yonanas machine.
- Sprinkle with ground nutmeg or cinnamon, then add a little vanilla extract, a few Grape Nuts, berries, maple syrup, chocolate balsamic vinegar -all or none of the above.
Printed with permission from Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn.