Out of curiosity, I looked up articles about why veganism is bad for you. It’s always the same arguments going back and forth about nutrients, hormones, cruelty, and welfare with words like organic, free range, and humane slaughter in every article, both pro and anti vegan.
For a kick, I even looked up “Is exercise bad for you?” I came up with hundreds of blogs, articles, and anecdotal evidence of why people should stop exercising. I also found that cardio, reading, shopping, lettuce, and even having children is detrimental to your health. There was even an article from a priest in the US that said praying was separating us from God.
I truly believe that there is an answer to every question, especially concerning the human body and keeping it functioning a maximum levels, but we are creating more questions faster than were are finding answers. 100 years ago, stretching was seen as the height of health and fitness. If you were able to touch your toes, you were in optimum condition. Nowadays, we are bombarded with multiple answers to one question, none of which agree with the other. What we know about health today will change in a year.
One of the drawbacks of living in the Conceptual Age, where every idea and fact is accessable from almost anywhere in the world at the speed of a relfex, we have made ourselves a nonnegotiable standoff where there is an answer for every individual person. We all claim to know the truth and have viable evidence to prove so. We even have evidence against the opposer’s argument. Some arguments are stronger than others, but the evolution of knowledge is quick to change.
As duplicitous as it sounds, every person has to figure out what works for them. Some people will find that despite researching, planning, amd pin-point accuracy in execution, veganism will not work for them. As a civilized species, we need to learn how to ask questions instead of having all the answers.
Cranberry Crumble Bars
- 1¾ cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut sugar
- ½ cup coconut oil
- ¼ maple syrup
- ½ cup cranberry sauce
- Optional: ¼ cup chopped walnuts
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture stick together.
- Reserve ¾ cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- Remove partially baked crust from the oven. Spread cranberry sauce over the crust. Top with remaining crumb mixture and if desired, chopped walnuts.
- Return to oven and bake for another 25-30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
Weight: 210.8 lb (-2.6 change)
Fasting Blood Glucose Level: 104
Blood Pressure: 118/72
Resting Heart Rate: 91
Total Calorie Intake: 1629 269/36/58*
*”Total Calories per Day” “Carbs/Fat/Protein” The ultimate goal is 1800 calories per day with a macronutrient split of 225/60/90.