Showing posts from February, 2020


Some supplements we take to support healthy aging and longevity.

First, though, lifestyle factors are key to healthy aging -- including diet, exercise, and habits like good sleep, not smoking or drinking in excess, and staying on top health issues (like high blood pressure or high cholesterol). Regarding diet, calorie restriction is the most well-support practice for increasing lifespan, and plant-based diets have many benefits. Larry and I are vegan for health reasons, and a plant-based diet provides some of the longevity benefits of calorie restriction. We also practice calorie restriction through fasting; I do time-restricted intermittent fasting (16 hour fasting) several times a week; Larry has fasted 1-2 days a month for decades. We also exercise at least an hour daily (Larry bikes/runs; we do daily walks, I do strength & cardio classes). Finally, we prioritize sleep with strict bed & wake times; no eating 3+ hours before bed; total darkness and quiet; fresh air from an o…

Creamy Soy-Almond Yogurt

I bought a new instant pot to get the Yogurt button, and made some batches following this blog post on soy yogurt. (I also tried using soaked almonds processed in my ninja blender which was pretty good but a little gritty and more work;  oat and coconut milk did not work -- it's critical that the milk you use has zero additives). Using soy milk is so easy, but was hard to get it to be as thick as I'd like. Cooking longer - I tried up to 15 hours -- helps, but it's super tangy!

Enter my brother Jeff, who perfected it after I sent him home with a jar. He bought an instant pot and did several experiments using combinations of soy milk and thickeners (like soy flour & cornstarch) and syrup for the yeasties to eat. He also dissolved them by boiling them in the milk first. The winning combo: Soy milk, almond flour, and (ginger) syrup, boiled, then add starter and cook in the instant pot with water around the jars to better distribute the heat. This takes almost half the time…

Lentil Curry Soup

One of our favorite restaurants, Cafe Sprout, has a spicy red curry soup that we love -- with chickpeas, tomatoes, carrots, celery, onion, red lentils, and quinoa. Isa also has a Sweet Potato and Red Curry Soup that looks good. So I made up a recipe that pulls from both. Larry said it was fantastic! (Originally posted September 2015; updated February 2020 to be even better :)

1T canola oil
1 small hot pepper (like serrano), diced
1 medium onion, chopped
3 stalks celery, chopped
3 medium carrots, chopped
1 medium potato, chopped
2-3 cups cauliflower, chopped

1 can diced tomatoes (or 2 C fresh, chopped)
6 cups vegetable broth 1 lb (16 oz) dried red lentils, washed
1/2 C quinoa (dry, uncooked)

2 cups chickpeas, cooked
1/2 to 1 can lite coconut milk
3T fresh lime juice

2 tsp cumin seeds (or ground & add w/other spices)
3 cloves garlic, minced
1 T fresh ginger, minced
1 T curry powder
2 tsp tumeric
1 tsp coriander
1 tsp salt
fresh ground pepper to taste