Book – How Not To Die by Dr Greger

I finally read this book and I recommend it as a must read for everyone.  It is very liberating to make our own decisions on nutrition when we are given the facts.  It explains the role of diet in preventing, arresting and reversing our top 15 killers.

His results are based on medical based science and found on his website which is free.

Screen Shot 2017-04-25 at 10.32.00 AM.png Continue reading “Book – How Not To Die by Dr Greger”

Snack – Fruit & Nut Peanut Lovers Snackballs 

Okay these are not as healthy as Edamame but sometimes when your brain is mush through problem solving engineering tasks all day it is good to occasionally indulge in these yummy treats.   I actually intended on buying some Cliff Bars but I couldn’t find any so I stumbled across these.

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Recipe – Creamy Turmeric Latte 

There are multiple ways to make this delicious hot drink.   This one is a creamy version. 


  • 1 1/2 C of plant milk
  • 1/2 C of water
  • 1/2 tsp cinnamon
  • 1/2 tsp tumeric
  • 2 medjool dates pitted
  • 1/4 C almonds  
  • Pinch black pepper

Process all ingredients in a high speed blender until smooth liquid

Pour the liquid into a small pot and heat for 3 to 5 minutes

Serve immediately

Recipe – Turmeric Latte 

After reading the book by Dr Greger “How Not To Die” it gave me a lot to think about in terms of how I can improve my health through boosting my health. So as I learned that turmeric in the bloodstream produces curcumin and it has a great DNA protection and anti-inflammatory properties, also adding a pinch of black pepper increases the amount of curcumin to 2000%. As I run a lot I thought of adding a daily 1/2 tsp of turmeric and 1/2 tsp of black in water then drinking it every morning.

So another way of enjoying tumeric is to make this turmeric latte. It contains tumeric and black pepper plus other delicous ingredients.
2 C of plant milk
1/2 tsp cinnamon
1 tsp tumeric
1 tsp maple syrup
Pinch black pepper
Pinch dry ginger
Pinch cayenne pepper

Blend all ingredients until smooth liquid
Pour the liquid into a small pot and heat for 3 to 5 minutes
Serve immediately

Vegan Products

For Christmas I received a few vegan gifts, some of them I have never tried before which was nice to try them.



Recipe – Italian Baked Cheesecake with Balsamic Strawberry Topping


This is a delicious baked cheesecake with balsamic strawberry topping.  The original was modified to omit the oil.  Source: Book Vegan Eats World – Terry Hope Romero

Ingredients – Italian Baked Cheesecake

Preheat the oven to 180C

1 cup raw cashews
680g silken tofu
2 Tbsp unsweetened apple sauce
2 C icing sugar
2 Tbsp lemon juice
1 Tbsp brandy
1 Tbsp cornstarch
2 tsp vanilla extract
1 tsp almond extract
1 tsp zest from 1 orange
1 tsp zest from 1 lemon

Ingredients – Balsamic Strawberry Topping

600g fresh strawberries – cut in half
2 Tbsp raw sugar
2 tsp balsamic vinegar
Instructions – Italian Baked Cheesecake

Place all of the ingredients in a food processor and blend until smooth.   Pour the cheesecake batter into a prepared baking paper cheesecake tin approx 10cm in diameter.  Bake for 55 minutes, then remove and leave to cool.

After the cheesecake has cooled down, place the balsamic strawberries liquid on top of the baked cheesecake ensuring they are spread out as shown in the photo.

Instructions – Balsamic Strawberry Topping

Place the balsamic vinegar and raw sugar in a pot.  Put the pot on a medium heat slowly let the sugar dissolve, then turn off the pot, add the strawberries and coat them in the balsamic vinegar liquid.

Recipe – Tofu Mayo (Oil Free)

This is easy and nice recipe for some oil free mayonnaise which I use on potato wedges, salad wraps, baked potatoes and burritos.

Preparation time: 5 minutes

300g silken tofu
2 Tbsp fresh lemon juice
1 tsp English mustard 
1 tsp maple syrup 
1\2 tsp black pepper

Place all of the ingredients in a blender and blend until smooth.

Recipe – Ginger Biscuits (Oil Free)

After reading a few articles and books, I have decided I am going to change all my recipes and remove all vegetable oils from them.  I know that its not just the calories which are a problem, but it also the endothelial cells.   I am not a trained medical person but you can read about the affect of vegetable oils on the body from Dr Michael Greger

This original recipe called for 1/2 C of oil or 5 tablespoons of oil which is the equivalent of 2512 KJ or 600 calories.

So I have replaced the oil with unsweetened apple sauce.  The general rule it seems is if you have 1 C of oil in a recipe, you can replace it with 3/4 C of unsweetened apple sauce.

Preparation time: 20 minutes
Oven temperature: 350F/176C
Cooking time: 9 -11 minutes

2 C of Wholewheat Flour
1 tsp of Baking Soda (bicarbonate of soda)
1/4 tsp of Salt
3 tsp of Ground Ginger
1/2 tsp of Ground Cinnamon
3/4 tsp of Ground Cloves
1/3 C of unsweetened apple sauce
1/4 C of Molasses
1/4 C of nut milk
1/2 C of raw sugar
1 tsp Vanilla Extract

Mix all of the dry spices in a bowl and then leave to one side – flour, spices, sugar, vanilla, salt, baking soda
In a separate bowl mix the wet ingredients together – molasses, unsweetened apple sauce, nut milk
Pour the dry ingredients into the bowl with the wet ingredients and mix together
After all of the dry and wet ingredients are mixed well, pull small sizes of the mixture
and roll them with your hands into a small ball roughly 2.5cm. 1 inch in diameter and place of the backing tray,
You should be able to make a dozen cookies from the mixture.


Some true words about us……

Go Vegan !!!!
humans are stupid

Vegan Cafe – The Green Edge, Brisbane, Australia

This is one of our favourite places to have lunch.   The dining experience is very laid back and their menu is filled with a dish for everyone.  I try a different meal and dessert each time I visit.  My wife ordered a Black Bean Burger with chips and I ordered Jackfruit Burger with chips.   Their burgers are really good, filling and enjoyable.  Love their homemade chips too.  I have read about Jackfruit in vegan cooking, but I have never eaten it before.  It was flavoured very well and also had a pleasure texture and taste.

For dessert we shared two large donuts one flavoured with salted caramel and one with strawberry.  Very decadent and I have never eaten salted caramel before so that is why I chose that flavour.

Also I think it is important for all vegans to support vegan establishments so they stay in business.   Spread the love of vegan cooking to your omnivore friends too…