Month: June 2020

Day 85 of Year 6 Low-SOS Vegan Plan (DAY 105 COVID-19 LOCKDOWN – stage 3 reopen process)

[currently the only businesses that remain closed are community centers, playgrounds, theme parks, entertainment venues and group campsites]

EXERCISE:
* Mini-trampoline workout w/ abs & face wraps
* Lift biceps & triceps

WATER:
(3) × (25) = 75 oz

EATS:
* peanut butter & strawberry jam on toast w/ banana
* Ethiopian stew (green lentils, red lentils, split pea, rice, cabbage, brussel sprouts, kale, chicory, onion, garlic, sweet potato, white potato, fresh tomato, fire roasted tomatoes, lemon, Ethiopian seasoning) topped w/ sauerkraut
* open-faced avocado toast w/ tomato, garlic & plant-based corned beef
* plain sparkling water with shot of soft XL-drink
* choco-mint XL-cookies

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food

Day 84 of Year 6 Low-SOS Vegan Plan (DAY 104 COVID-19 LOCKDOWN – stage 3 reopen process)

[currently the only businesses that remain closed are community centers, playgrounds, theme parks, entertainment venues and group campsites]

EXERCISE:
* Mini-trampoline workout w/ face wraps

WATER:
(3) × (25) = 75 oz

EATS:
* rolled oats, apricot, blueberries, walnuts, banana, almond milk
* steamed cruciferous vegetables
* potato tacos w/ pinto beans & corn on the cob
* few choco-mint XL-cookies
* baked veggie pockets (potstickers)
* steamed spinach

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food

Day 83 of Year 6 Low-SOS Vegan Plan (DAY 103 COVID-19 LOCKDOWN – stage 3 reopen process)

[currently the only businesses that remain closed are community centers, playgrounds, theme parks, entertainment venues and group campsites]

EXERCISE:
* Powerwalk 5k outdoors w/ face exercise
* Walk the dog outdoors

WATER:
(3) × (25) = 75 oz

EATS:
* banana waffle bowl (banana, oatmeal, flour, baking soda, cinnamon, almond milk) filled w/ apricot, blueberries, walnuts & maple syrup
* few choco-mint XL-cookies
* steamed broccoli, carrots & cauliflower
* baked veggie pockets (pot stickers)
* baked hash-tag potatoes
* gorilla salad w/ various beans, romaine lettuce, avocado, tomato, onion, cucumber, lemon juice

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food

Swedish expert says NZ faces years of quarantine for arrivals 

https://www.nzherald.co.nz/world/news/article.cfm?c_id=2&objectid=12330725

05/09/2020

Sweden’s former top virus expert says lockdowns are just a way of delaying the inevitable and warns that New Zealand could face years of quarantining foreigners entering the country, even after wiping out Covid-19.

Johan Giesecke has defended his country’s coronavirus strategy, saying lockdowns do not prevent surges in cases or deaths, but merely delay them.

Giesecke believes it is “futile” to attempt to stop the spread and says most countries will end up in a similar position, regardless of their strategy, until treatment can be found.

He believes Denmark, Norway and Finland, which are in full lockdown, will end up with the same number of cases as Sweden, which isn’t, as soon as their restrictions ease.

He also says New Zealand will begin importing cases from overseas, after successfully suppressing the virus during lockdown.

To avoid that, quarantine measures will have to stay in place until a vaccine is developed – something he says could take a decade, or longer.

Giesecke spoke out to Swedish media after the country’s current top virus expert, Anders Tegnell, refused to recommend a lockdown, as deaths and case numbers continue to soar.

Sweden has more than 25,000 cases of Covid-19 and more than 3170 people have died.

Meanwhile, Norway has 8034 cases and 217 deaths.

The Scandinavian countries which have gone into lockdown have announced they will begin easing restrictions.

Giesecke says this means it is only a matter of time before their numbers rival Sweden’s.

Because of the highly contagious nature of Covid-19, he wrote in The Lancet that “everyone will be exposed to [the virus] and most people will become infected”.

He agreed flattening the curve was important to stop hospitals being overwhelmed but argued it was naive to think you could eliminate the virus without the vaccine.

“There is very little we can do to prevent this spread,” he said. “A lockdown might delay severe cases for a while, but once restrictions are eased, cases will reappear.

“I expect that when we count the number of deaths from Covid-19 in each country in one year from now, the figures will be similar, regardless of measures taken.”

“Our most important task is not to stop spread, which is all but futile, but to concentrate on giving the unfortunate victims optimal care,” he added.

Speaking to the Swedish newspaper Dagens Nyheter in a follow-up interview, he used the example of New Zealand, widely praised globally for its Covid-19 response.

He says New Zealand is still at risk from cases being imported from overseas as soon as borders open.

The only way to avoid that, he believes, is by putting every new arrival in a 14-day quarantine.

Day 82 of Year 6 Low-SOS Vegan Plan (DAY 102 COVID-19 LOCKDOWN – stage 3 reopen process)

[currently the only businesses that remain closed are community centers, playgrounds, theme parks, entertainment venues and group campsites]

EXERCISE:
* Jog 5k outdoors w/ face exercise
* Lift chest & back

WATER:
(3) × (25) = 75 oz

EATS:
* steamed broccoli, cauliflower, carrots
* banana waffle bowl (banana, oatmeal, flour, baking soda, almond milk) filled w/ apricot, blueberries, walnuts & maple syrup
* fresh figs
* few choco-mint XL-cookies
* VERY veggie spaghetti (w/ cabbage, mushroom, onion, carrot, spinach), rice flour, XL-oil, turmeric, garlic powder, black pepper, curry powder, salt, nutritional yeast)
* gorilla salad w/ various beans
* plain sparkling water w/ shot of soft XL-drink
* sourdough toast w/ avocado & garlic

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food

Day 81 of Year 6 Low-SOS Vegan Plan (DAY 101 COVID-19 LOCKDOWN – stage 3 reopen process)

[currently the only businesses that remain closed are community centers, playgrounds, theme parks, entertainment venues and group campsites]

EXERCISE:
* Jog 5k outdoors w/ face exercise
* Lift shoulders & abs
* Walk dog @ park

WATER:
(3) × (25) = 75 oz

EATS:
* fresh fig
* VERY veggie spaghetti sauce (onion, peppers, sundried tomatoes, kale, brocolli, leftover Ethiopian stew, tomato sauce) over high fiber noodles & topped w/ nutritional yeast
* gorilla salad w/bbq dressing
* more figs w/ choco-mint XL-cookies
* plain sparkling water w/ shot of soft XL-drink

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food

COOKING WITHOUT OIL

Information from THE CENTER FOR NUTRITIONAL STUDIES

Learning to Cook Without Oil

At first it might seem a little crazy or scary to think of cooking without oil. Thankfully, learning to cook delicious oil-free recipes is not difficult. It might take a little practice to get things just right, but soon you’ll wonder how you ever tolerated the greasy taste and texture of oil-drenched foods!

Choosing the Right Cookware

Consider investing in some non-stick cookware. Though there is an initial cost, if taken care of properly, it will last forever. Some good-quality options are heavy-bottomed stainless steel pans, enamel-coated cast iron, or ceramic titanium pans. Be sure to hand-wash so the coating doesn’t wear off prematurely.

Silicone ovenware is great for easy release when roasting vegetables or baking and preparing oil-free desserts. Parchment paper is also a great option to line baking sheets and casserole dishes.

How to Replace Oil Depending on the Cooking Method:

  • Sautéing and stir-frying—Believe it or not, when sautéing vegetables, water and broth do just as well as oil. The trick is to use small amounts, adding just 1 to 2 tablespoons at a time. Do this as often as needed to cook and brown the food. Remember to keep the veggies moving so they don’t burn. This is a short video clip showing how easy it can be: Cooking Without Oil.
  • Baking— Making moist and delicious cookies, cakes, and other oil-free baked goods is actually quite easy. Some of my favorite substitutes include applesauce, mashed bananas, and puréed dates or pumpkin. In my Glazed Carrot Cake, I use both applesauce and banana to keep it moist, and the results are deliciously amazing!
  • Roasting—Vegetables will brown on their own in the oven if you cook them low and slow. I like to lightly mist vegetables with water or veggie broth using a bottle sprayer, then sprinkle with spices and herbs for seasoning before roasting. For something super crispy like French fries or zucchini chips, finish the last few minutes by popping them under the broiler. Make sure to use parchment paper or a silicone baking sheet to prevent sticking.
  • Deep Frying Alternatives—There is a secret weapon for achieving that extra crispy texture without using oil. It’s called an air fryer. Though this is not a required piece of equipment for a plant-based kitchen, I will say that I absolutely love mine. Some of the recipes I have been able to make are Asparagus, Mushroom, and Tofu Tempura, French fries, and more. I am happy to have all those crispy fried foods back in my life, only this time, they have zero oil and won’t be clogging my arteries or causing inflammation.

Once you try out some of these cooking techniques, it will become apparent how easy oil-free cooking can be. The food tastes delicious, and your arteries will thank you!