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Vegan Coconut Cocoa Cheesecake Recipe

AHA Publisher — Tue, 08 Jun 2021 07:00:44 +0000

Dr. Josh Axe, DC, DMN, CNS – Cheesecake is delicious, creamy and full of dairy. As such, you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my vegan coconut cocoa cheesecake. This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert. Key Ingredients The crust is filled with healthy fats thanks to the walnuts and cashews, while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight. Add in the coconut flakes and coconut oil, and you have all-natural, healthy fat and protein abundant in this recipe. Of course, it’s topped off with sweetness that comes from natural sources as well, avoiding artificial sweeteners and excessive sugar. Along with the tasty maple syrup, Medjool dates are tasty and arguably the healthiest natural sweetener around, while vanilla makes for the perfect sweet blend. You’ll want to plan ahead for this one: You’ll need to soak cashews and allow the cake to set in the freezer for two hours, but trust me, it’s worth it! Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake. How to Make Vegan Coconut Cocoa Cheesecake Pull out the food processor, and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, nine-inch springform pan, and stick it in the freezer for 20 minutes. While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender, and blend on low speed until it’s all mixed up. Look at that lovely cocoa color. Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum! Then cover the pan, and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required. Once the cake has set in the freezer, let it thaw slightly in the refrigerator for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving, and enjoy. Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version. Similar Recipes Looking for some other healthy cheesecake recipes? Try these: Raw Vegan Lavender Mini Cheesecakes Pumpkin Pie Cheesecake Recipe Strawberry Lime Mojito Cheesecake Recipe Raw Cheesecake Bars Recipe Vegan Coconut Cocoa Cheesecake Recipe DESCRIPTION This vegan coconut cocoa cheesecake is one you’ll want to serve company. One bite will turn anyone into a real food convert. INGREDIENTS CRUST 3 cups walnuts 2 cups Medjool dates, pitted 1 teaspoon vanilla dash of sea salt (about 1/6 teaspoon) FILLING 1½ cups raw cashews, soaked and rinsed well* ⅓ cup maple syrup ½ teaspoon vanilla one 14-ounce can full-fat coconut milk ¼ cup lemon juice ⅓ cup dutch-processed cocoa powder ⅓ cup coconut oil, melted ½ teaspoon sea salt 1½ cup coconut flakes INSTRUCTIONS In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed. Spread the dough evenly in the bottom of an ungreased, 9-inch springform pan. Place the pan in the freezer for 30 minutes. Place all of the filling ingredients into a blender and blend on low speed until well-blended. Remove the crust from the freezer. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer. Freeze for at least 2 hours. Defrost the cake in the refrigerator for 20 minutes before serving. Sprinkle coconut flakes on the top before serving. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use. To read the original article click here. For more articles from Dr. Axe click here.

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Lower Your Stress, Depression, and Even Inflammation by Eating THIS Delicious Treat

AHA Publisher — Thu, 06 May 2021 07:00:45 +0000

Sara Middleton via NaturalHealth365 – Dark chocolate is one of those foods that tends to go through a revolving door in the media. In one news cycle, we’re told dark chocolate isn’t a health food and is so high in calories that it should be avoided. In the next news cycle, we hear that dark chocolate actually comes with many notable health benefits. So, which is it? The truth is, dark chocolate is generally considered to be beneficial for your physical and even mental well-being — provided you consume it in moderation. And while you don’t have to eat dark chocolate to live a healthy lifestyle, there are a few tips that will help you figure out how to choose the right dark chocolate brand if you want to add this sweet treat to your weekly diet. Mounting Evidence Suggests Dark Chocolate Offers Multiple Health Benefits Dark chocolate contains a high number of many healthy compounds, including antioxidants called flavonoids, as well as minerals like magnesium, zinc, and even iron. Many researchers suspect that these healthy nutrients are what give dark chocolate its impressive list of health benefits. Here are just a few of the most recent findings: A 2019 study involving more than 13,000 participants found that people who eat dark chocolate are less likely to be depressed. The researchers, who published their data in the peer-reviewed journal Depression and Anxiety,controlled for confounding factors like weight, marital status, ethnicity, education, household income, physical activity, smoking, and chronic health problems and still found this surprising correlation between dark chocolate and mood. Research out of Loma Linda University in California and presented at the Experimental Biology 2018 annual meeting showed that dark chocolate also has beneficial effects on a person’s memory, inflammation levels, and immune system (in addition to mood). A 2017 review published in Frontiers in Immunology found that consuming dark chocolate may have beneficial effects on blood pressure, at least in older individuals and people at higher risk of cardiovascular disease. Surprisingly, some research has found that consuming dark chocolate may improve a person’s fasting blood sugar levels and “healthy” HDL cholesterol. Overwhelmed by Choice? Here Are Some Tips on How to Pick the Best Dark Chocolate If you want to enjoy some dark chocolate in your weekly diet, here are a few things to look for: Cocoa percentage: Make sure it contains at least 70% cocoa or more Sustainability and quality: If your budget and availability allow, opt for fair-trade and organic dark chocolate since this may support sustainable and ethical food practices and reduce your exposure to pesticides Non-alkalized chocolate: “Dutching” or alkalization is a process used by some manufacturers to reduce dark chocolate’s bitter flavor, but research suggests this can reduce the number of healthy antioxidants left over As for how much dark chocolate you need to eat to gain its noted health benefits, there’s no specific amount. Many studies investigating dark chocolate consumption use between 20 and 30 grams (around 1 ounce) per day. In addition, here’s a “pro tip:” Let the small piece of chocolate melt in your mouth. Don’t chew it for a longer lasting, more satisfying result. Remember, going over that (small) amount by too much may start to negate the health benefits simply because you end up consuming too much of a good thing. So, pay attention to portion sizes, but feel free to enjoy! Sources for this article include: Sciencedaily.com Sciencedaily.com Medicalnewstoday.com Healthline.com NIH.gov NIH.gov NIH.gov Wiley.com FASEbj.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Cocoa Can Protect Against Stress-Induced Cardiac Events

AHA Publisher — Mon, 26 Apr 2021 07:00:02 +0000

Lori Alton via NaturalHealth365 – Stress might be a normal, unavoidable part of life – but that fact doesn’t lessen the harm it causes to our bodies. Mental stress can send heart rate and blood pressure soaring – even in healthy adults – while producing temporary impairments in arterial function that persist after the stressful event is over. (In fact, studies show that a single episode of stress can increase the risk of life-threatening cardiovascular events, such as heart attack and stroke!) Now, new research reveals that a common treat can significantly reduce the risk of damage from stress. A just-published British study shows that constituents in cocoa – yes, cocoa! – can help protect against stress-related cardiac events. Let’s take a closer look at some of the remarkable protective benefits of cocoa. Could This Delicious Treat Have Heart-Protective Effects? New Study Results May Surprise Cocoa is rich in flavanols – specialized polyphenols (plant compounds) with health benefits. Flavanols’ particular “superpowers” are their powerful antioxidative and anti-inflammatory effects, which can help scavenge destructive free radicals. And, as it turns out, cocoa contains more flavanols, ounce for ounce, than any other food on the planet. But can cocoa and cocoa-rich chocolate really help prevent heart disease? Peer-reviewed scientific research suggests that they can. In a randomized, placebo-controlled study conducted at the University of Birmingham and published three weeks ago in Nutrients, researchers gave a group of healthy young men a high-flavanol cocoa beverage 90 minutes before asking them to complete an eight-minute mental stress task. The team found that the cocoa drinks promoted better blood vessel function during mental stress – and could offer some protection against stress-related cardiac events such as heart attack and stroke. Lead author Dr. Catarina Rendeiro, a biologist with the University of Birmingham’s School of Sport, Exercise and Rehabilitation Sciences, reported, “Drinking flavanol-rich cocoa can be an effective dietary strategy to reduce temporary impairments in endothelial function following mental stress and also improve blood flow during stressful experiences.” Although the study involved healthy participants, it built upon earlier research showing that people at risk for heart disease have poorer vascular responses to acute stress. Stressed Out? Here Is How Cocoa Can Come to the Rescue But, how exactly did cocoa accomplish this? Scientists maintain that flavanols in cocoa improve the function of the epithelium, the fragile membrane of cells lining the heart and blood vessels. While mental stress can impair epithelial function, flavanols can help neutralize the harm. Researchers believe that cocoa flavanols can play an important role in reducing the odds of an array of serious diseases – including peripheral vascular disease, stroke, thrombosis, heart disease, diabetes, kidney failure, tumor growth, and even severe viral infectious diseases. (Quite an impressive résumé for an ordinary – but tasty – nutrient!) Earlier studies had shown that cocoa products containing between 30 to 1218 mg of flavanols can produce modest decreases in blood pressure. Researchers think this beneficial effect stems from the ability of flavanols to promote the production of beneficial blood pressure-lowering nitric oxide. As if this weren’t impressive enough, flavanols can reduce levels of unhealthy LDL cholesterol in the blood. They also have an anticoagulant, blood clot-discouraging effect similar to that of aspirin. Antioxidant and anti-inflammatory properties round out cocoa’s list of gifts to the heart – and allow them to cut the risk of heart attack and stroke. Cocoa Isn’t Only Good for Your Heart. Studies Find Unexpected Neuroprotective, Mood, and Metabolic Benefits Scientists have known for some time that flavanols can also improve brain function and blood flow while supporting the production of brain cells. In fact, studies performed over a decade ago revealed that high-flavanol cocoa supplementation for two weeks increased blood flow to the brain by up to 10 percent. This ability may allow flavanols in cocoa to reduce the risk of neurodegenerative diseases such as Alzheimer’s disease and Parkinson’s disease. In addition, cocoa-rich chocolate can lift mood, promote a feeling of well-being and even reduce symptoms of depression. Scientists believe that this may be due to the conversion of tryptophan in cocoa to serotonin, a neurotransmitter necessary for a stable mood. Chocolate also contains moderate amounts of caffeine, which can have mild energizing and mood-lifting effects. Somewhat surprisingly, there is evidence that dark chocolate (but not white chocolate or milk chocolate) can help fight obesity by reducing appetite and creating a feeling of fullness. While more study is needed, some research has shown that people who consumed chocolate more frequently had a lower BMI than people who seldom ate it. Of course, moderation should prevail. Despite its other health benefits, chocolate contains sugar and fat – and could contribute to weight gain and other health problems if eaten in excess. Not All Chocolate Is Created Equal. Here Is What Natural Health Experts Recommend For maximum health benefits, stick to dark chocolate that contains at least 70 percent cocoa. Seek out unprocessed cocoa and chocolate, as manufacturers sometimes add alkali solutions to give the product a more “mellow” flavor. Unfortunately, these alkali compounds have the effect of decreasing flavanol content by as much as 60 percent. Natural health experts recommend about 10 grams of high-flavanol dark chocolate, containing at least 200 mg of flavanols, a day. If you prefer cocoa, 2.5 grams of high-flavanol, non-alkalized cocoa powder a day provides the same benefits. You can use cocoa powder in smoothies, sprinkle it over oatmeal or fruit, or make hot cocoa by mixing it with non-dairy milk, such as almond milk, coconut milk, oat milk, or rice milk. Tip: if you don’t care for the taste of cocoa or chocolate, you can obtain flavanols from a wide variety of healthy foods. Apples, black grapes, blackberries, cherries, raspberries, and green tea are all good sources. When you nibble at a chocolate bar or sip a cup of steaming hot cocoa, you are not only uplifting your taste buds and your mood – but supporting the health of your body and your mind. It’s truly a win/win. Sources for this article include: ScienceDaily.com Healthline.com Healthline.com To read the original article click here. For more articles from NaturalHealth365 click here.

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High Flavanol Diet Associated With Lower Blood Pressure

AHA Publisher — Wed, 02 Dec 2020 08:00:45 +0000

University of Reading via News-Medical Net – People who consume a diet including flavanol-rich foods and drinks, including tea, apples and berries, could lead to lower blood pressure, according to the first study using objective measures of thousands of UK residents’ diet. The findings, published in Scientific Reports, studied the diet of more than 25,000 people in Norfolk, UK and compared what they ate with their blood pressure. In contrast to most other studies investigating links between nutrition and health, the researchers did not rely on study participants reporting their diet, but instead measured flavanol intake objectively using nutritional biomarkers – indicators of dietary intake, metabolism or nutritional status that are present in our blood. The difference in blood pressure between those with the lowest 10% of flavanol intake and those with the highest 10% of intake was between 2 and 4 mmHg. This is comparable to meaningful changes in blood pressure observed in those following a Mediterranean diet or Dietary Approaches to Stop Hypertension (DASH) diet. Notably, the effect was more pronounced in participants with hypertension. Professor Gunter Kuhnle, a nutritionist at the University of Reading who led the study said: “Previous studies of large populations have always relied on self-reported data to draw conclusions, but this is the first epidemiological study of this scale to objectively investigate the association between a specific bioactive compound and health. We are delighted to see that in our study, there was also a meaningful and significant association between flavanol consumption and lower blood pressure. “What this study gives us is an objective finding about the association between flavanols – found in tea and some fruits – and blood pressure. This research confirms the results from previous dietary intervention studies and shows that the same results can be achieved with a habitual diet rich in flavanols. In the British diet, the main sources are tea, cocoa, apples and berries. “The methodology of the study is of equal importance. This is one of the largest ever studies to use nutritional biomarkers to investigate bioactive compounds. Using nutritional biomarkers to estimate intake of bioactive food compounds has long been seen as the gold standard for research, as it allows intake to be measured objectively. The development, validation and application of the biomarker was only possible because of the long-term commitment of all collaborators. In contrast to self-reported dietary data, nutritional biomarkers can address the huge variability in food composition. We can therefore confidently attribute the associations we observed to flavanol intake.” An international team from the University of Reading, Cambridge University, the University of California Davis, and Mars, Incorporated studied 25,618 participants from the European Prospective Investigation into Cancer (EPIC) Norfolk study and found that the biggest difference was observed in participants with the highest blood pressure. This suggests if the general public increased its flavanol intake, there could be an overall reduction in cardiovascular disease incidence. This study adds key insights to a growing body of evidence supporting the benefits of dietary flavanols in health and nutrition. But, perhaps even more exciting was the opportunity to apply objective biomarkers of flavanol intake at a large scale. This enabled the team to avoid the significant limitations that come with past approaches which rely on estimating intake based on self-reported food consumption data and the shortcomings of current food composition databases.” Hagen Schroeter, Chief Science Officer, Mars Edge The study was supported with an unrestricted grant from Mars, Incorporated, and two co-authors are employees of Mars. The study worked with the EPIC Norfolk population cohort, which acknowledges funding from the Medical Research Council and Cancer Research UK. To read the original article click here.

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Is Cocoa Good for the Brain?

AHA Publisher — Mon, 03 Feb 2020 08:00:34 +0000

Mihaela Dimitrova, B.Sc. via News-Medical Net – One of the most fascinating scientific challenges is to enhance human cognitive abilities. Research interests have been focused on preventing age-related cognitive decline and sustaining optimal cognitive performance in cognitively demanding situations. Research has shown that cocoa and cocoa-derived products have many cardiovascular benefits. In recent years, neuromodulation and neuroprotective properties have also been suggested. Cocoa has been implicated to have the potential of counteracting cognitive decline and sustaining cognitive abilities through direct and indirect biological actions. What are Flavonoids? With age-related cognitive decline becoming a major health issue, scientists are becoming more aware of the modulating effects of food constituents on human health and have begun to explore a particular kind of plant metabolites called flavonoids. Cocoa beans are one of the richest sources of flavonoids, in particular, the flavanols subclass in the form of epicatechin and catechin. Another source of flavonoids, though in a lower concentration, is chocolate. Epidemiological studies have suggested that flavonoids are associated with several cognitive benefits such as the decreased risk of cognitive decline and dementia and a lowered risk of cognitive impairment. Mechanism of Action Increasing evidence supports the neurocognitive enhancement and neuroprotective benefits of cocoa. The neurobiological effects of flavonoids are mediated by several actions including their ability to protect vulnerable neurons, stimulate regeneration and enhance neural function. Flavonoids interact with the pathways involved in neural survival, long-term potentiation (LTP) and memory. Flavonoids interact with signaling proteins that are essential for pro-survival pathways. Through this interaction, flavonoids counteract neuronal injury which is the underlying cause of many neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. Flavonoids can cross the blood-brain barrier and have been located in areas important for memory and learning such as the hippocampus, cerebellum, cerebral cortex and the striatum. These areas are susceptible to neurodegeneration. Flavonoids have direct interactions with pathways crucial for triggering gene expression and protein synthesis in long-term potentiation. In the hippocampus, flavonoids promote the expression of a protein called brain-derived neurotrophic factor (BDNF). BDNF is key in the process of adult neurogenesis, neuronal survival and synaptic growth. Flavonoids interact directly with cellular and molecular structures involved in memory function. Animal models indicate that this direct interaction is the mechanism of promotion of cognitive benefits. Cardiovascular Actions In addition to the direct action on memory functions, flavonoids exert an indirect effect on neurocognitive function via inducing cardiovascular actions. The consumption of cocoa and chocolate had been well established to have cardiovascular benefits such as the maintenance of normal blood flow and improvement of blood pressure. Flavanols such as epicatechin increase nitric oxide bioavailability which is crucial for regulating vascular function. This leads to improvements in vascular tone and improved regulation of blood pressure. These changes extend to brain perfusion which is the net pressure gradient causing cerebral blood flow to the brain. This causes a better cerebrovascular coupling during neuronal activation which is essential for the structural and functional integrity of the brain. These processes also promote adult neurogenesis in the hippocampus. Research has shown that flavanol-rich cocoa can have cognitive enhancement properties after a single administration via increasing the cerebral blood flow. Effects of Daily Intake of Cocoa on Cognition Research has addressed the effects of cocoa flavanols in normal ageing and clinical populations. Daily consumption of a flavanol-rich drink leads to improvements in cognitive performance in elderly people with early memory decline and healthy elderly population. This research compared the effects of low, medium and high concentration of flavanol on cognitive function. As compared to the low-flavanol condition, medium and high flavanol content consumed over eight weeks were linked to improved processing speed, executive function and working memory in individuals with mild cognitive impairment. A higher concentration of flavanol intake also led to improvements in verbal fluency. Several flavonoids have been implicated in restraining the progression of Alzheimer’s disease. They play a crucial role in maintaining the number and quality of neurons in key brain areas thus preventing the progression of neurodegeneration. Conclusion and Future Directions The benefits of the consumption of flavonoid-rich food have been widely researched demonstrating the potential pf flavonoids to lessen age-related cognitive decline and improve memory functions. These effects are exerted through flavonoids’ biological actions including neuroprotection and cognitive modulation. The accumulated evidence from research studies suggests that cocoa is beneficial for sustaining cognitive performance, improving measures of general cognitive abilities such as attention, memory and processing speed. These cognitive effects are mediated by direct neuroprotective actions and indirect actions of improving cerebrovascular and metabolic functions. Research converges on the point of proposing cocoa as a novel tool for the protection of human cognition and a way to counteract cognitive decline. Future research should focus on the identification of sensitive experimental measures of detecting flavonoid induced changes and characterization of appropriate dose and timing of flavonoid intervention as to reach beneficial effects in different populations. To read the original article click here.

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