Going vegan appears to be trending these days. Animal lovers – and non-animal lovers – have chosen to adopt a lifestyle that eliminates any food that originates from an animal from their diet, even honey (what!). To some of us this might sound crazy. But their philosophy does have its benefits. Most members of the vegan society also do not use animal-based products, such as wool and leather, or products that have been tested on animals. This is a good way to support the cause of animal rights and help conserve the environment. But how does veganism affect one’s health?
Some might argue that going vegan is very beneficial to your well-being. Studies have shown that eating animal fats and proteins can raise your risk of developing illnesses and conditions, such as cancer, diabetes, rheumatoid arthritis, and heart disease, among others. In addition, cow’s milk is made up of different fats and proteins than that which are found in human milk. Thus, some experts suggest that humans are not designed for consuming milk from cows to begin with. So, how do vegans obtain their source of protein? Some great alternatives to meat include the following:
and much MORE!
There are amazing nutritional benefits to being a vegan as vegan diets are rich in fresh fruits and vegetables, whole grains, nuts, beans, and soy products. This is similar for those who go gluten-free. By eliminating animal-based foods and cereal grains from your diet, you can avoid indulging in empty carbs and certain foods that can be harmful to your health. Instead, you will find yourself filling up on superfoods and cancer-fighting antioxidants that will help preserve your health and keep up your energy level.
Here’s a delicious cake recipe to celebrate your lifestyle choices. And for those of you who haven’t converted to these alternative diets, why not taste what all the fuss is about.
What you need:
– Vitamix or other high-speed blender
– Springform cake pan
– Food processor
– 2 cups dried white mulberries
– 1.5 cups medjool dates
– 1/4 tsp. cinnamon
– 5 frozen bananas
– 2 cups mango
– 3 cups raspberries (frozen or regular)
– 1/2-1 cup dates
Toppings & Fruit Layers:
– 1-2 cups blueberries
– 1 cup strawberries, sliced thinly
– 1-2 cups mango, sliced thinly
– 2 bananas, sliced thinly
1. Put mulberries, dates, and cinnamon into food processor, and blend until a thick crust forms. It should feel slightly dough-like and not too wet. If too wet, add more mulberries and continue processing. Once this is finished, you want to form it into a crust on the bottom of the springform pan. Use your hands to pat it down into a crust that is about 1/4 inch thick.
2. Process 3 frozen bananas and 2 cups raspberries in blender. Pour on top of crust, and then layer with thinly sliced bananas.
3. Blend 2 frozen bananas and 2 cups mango. Pour on top of the thinly sliced bananas until uniform. Next, layer with thinly sliced mango and finish with thinly sliced strawberries until the banana-mango layer is covered.
4. Put 1/2-1 cup medjool dates with 1 cup raspberries in blender and blend until smooth (I used somewhere in between 1/2-1 cup dates). Pour this date-raspberry layer as the next layer on the cake.
5. Finish with concentrically placed blueberries on top until the raspberry-date layer is covered.
6. Place in the freezer for 4-6 hours – and voila! You have a beautiful ice cream cake that is 100% healthy and 100% guilt-free!
This recipe is from LiveLoveFruit.com. Please go check out more of their great recipes and content!