9/2/15 ~~
Hello Guys!
Hopefully most of you have been reading the last couple weeks of newsletters that introduced the science behind telomeres in relation to how are bodies age. I also explained that we can change our lifestyle habits to slow down telomere shortening and therefore improve the aging process to help us look and feel younger.
To recap –
Strategy # 1 – Good nutritional changes
Strategy # 2 – Reduce Stress
Strategy #3 – Get enough sleep
If you missed them go back and take a look!
Here is strategy # 4 to slow down telomere shortening and therefore slow aging.
Strategy #4 – Play!
A New Zealand study found that we are 82% more productive and experience improved sleep after vacation. It also showed that enjoyable activities improve immune function, while stressful ones depress immune function and therefore increase stress and age accelerating inflammation.
Many of us feel guilty taking time away from family or job responsibilities for social interactions, but in reality it is much needed for our health and well-being and will ultimately make us better parents and coworkers. So go spend time with your friends and take time for yourself – you family and body will thank you for it! And you will look and feel younger to boot!
Products I Love
Shea Moisture HONEY & BLACK SEED SKIN HEALING ELIXIR is amazing. I use this on irritated skin after shaving or being in the sun too long. Truly magical and you can find it in drugstores! Love their stuff!
Recipe Corner
RED VELVET BROWNIES
A Recipe by Diana Keuilian
PREP TIME:15 mins
COOK TIME:25 mins
Serves 16
One of my all time favorites – done the healthy way!
- 3 Tablespoons coconut oil, melted
- ⅓ cup boiled beets, chopped
- 2 Tablespoons beet juice (for coloring – link to this post above)
- ½ teaspoon apple cider vinegar
- ¼ cup coconut milk, canned, full fat
- 1 teaspoon vanilla extract
- 1⅓ cups coconut palm sugar
- ⅔ cup blanched almond flour
- ¼ cup arrowroot starch
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon sea salt
- 2 eggs, beaten
For the White Icing
- ½ cup palm shortening
- ¼ cup raw honey
- ⅛ teaspoon sea salt
- ¼ teaspoon almond extract
- 1 Tablespoon coconut oil, melted
INSTRUCTIONS
- Preheat the oven to 325 degrees F. Line the bottom of an 8×8 brownie pan with parchment paper and lightly grease with coconut oil.
- In a food processor, or high speed blender, combine the coconut oil, beets, beet juice, apple cider vinegar, coconut milk and vanilla extract. Blend until smooth.
- In a large bowl combine the coconut palm sugar, blanched almond flour, arrowroot starch, cocoa powder and sea salt. Mix until fully combined. Create a well in the center of the dry ingredients and pour the purified beet mixture in the middle. Mix until the wet and dry ingredients are fully combined. Add the beaten eggs and mix well.
- Pour the batter into the prepared baking pan. Bake for 20-25 minutes, until baked through. Cool and then chill before applying the icing.
For the White Icing
- Using an electric mixer with a whisk attachment, cream the shortening with the honey. Add the salt and almond extract. Scrape the sides down and mix until fully combined. Slowly pour the melted coconut oil in as you whisk until smooth.
- Transfer the icing to a piping bag and apply to the brownies in a zigzag pattern.
NUTRITION
Calories: 238 Fat: 14 g Carbohydrates: 28 g Sugar: 14 g Sodium: 113 mg Fiber: 0 g Protein: 2 g
Enjoy!
