In search of answers and proof for the doubts I had, I followed several courses. At the Wageningen University and Research I followed a MOOC entitled “Plant Based Diets – Food for a Sustainable Future”. At the European Academy for Natural Healthcare in Antwerp I became a food coach. With the online courses of PNI Europe and Natura Foundation I delved into the evolution of Homo sapiens, explored the insights provided by orthomolecular medicine and by clinical psycho neuro immunology (cPNI). Today I present the conclusions I reached after this journey.

The Evolutionary Perspective

The most important insight I developed the past year is to take an evolutionary perspective to understand how we should live. The modern human arose about 300,000 years ago in Africa. Our DNA has not evolved much since then. To comprehend our dietary requirements, we must look at our evolutionary roots. Throughout our history, animal proteins have played a crucial role in shaping our physiology and cognitive development. As hunter-gatherers, our ancestors relied on animal sources for sustenance, which provided essential nutrients, such as complete proteins, long-chain omega-3 fatty acids, iron, and vitamin B12, that were vital for our survival and flourishing. Red meat became only relatively recently a frequent source of protein. This also applies to grain-based foods like bread.

Orthomolecular Medicine

Orthomolecular medicine emphasizes the significance of optimal nutrition for achieving and maintaining good health. It recognizes that everyone has unique biochemical needs so a one-size-fits-all approach does not suffice. The Natura Foundation also promotes an evolution-based approach in which animal proteins offer a highly bioavailable and complete source of essential amino acids. Proteins are the building blocks of life, enabling numerous vital functions in the body, including tissue repair, hormone synthesis, and enzyme production. The course I followed strongly encourages the consumption of vegetables and fruit in combination with fish and other seafood as well as of eggs and poultry.

Clinical Psycho Neuro Immunology

Clinical PNI (or “KPNI” in Dutch) explores the intricate interplay between the mind, body, and immune system. I love the holistic approach of this school of thought and its strong basis in science. It highlights the impact of psychological and emotional well-being on overall health. While plant-based diets can certainly provide adequate nutrition, it is crucial to consider the potential psychological and emotional effects of dietary choices. cPNI highlights several potential health risks associated with the consumption of soy and legumes (e.g. Anti-nutrients and digestive issues). For some individuals, the inclusion of animal proteins in their diet may positively influence their mental health and overall well-being.

Stay Off Mammals

Both cPNI and orthomolecular medicine raise concerns regarding the consumption of red meat and dairy because of Neu5Gc (N-Glycolylneuraminic acid). This is a type of sugar molecule found in these animal products. Neu5Gc is considered a non-human antigen as our bodies do not naturally produce it. When you consume red meat and dairy products containing Neu5Gc, your immune system may recognize it as a foreign substance, potentially leading to chronic inflammation and triggering autoimmune responses. Red meat and dairy are also known for increasing other health risks. For one I’ve chosen to stay off red meat and considerably limit my consumption of dairy… even cheese !

Ethical Dilemmas and Considerations

I have great respect for those who live a vegan life. Ethical concerns surrounding animal welfare have prompted many to adopt this lifestyle. The ethical argument against the consumption of animal proteins is compelling, as factory farming practices often involve cruelty and environmental harm. Acknowledging these concerns, it is essential to promote ethical and sustainable farming practices that prioritize animal welfare, such as free-range, grass-fed, and organic farming.

Striking a Balance: A Healthy and Sustainable Approach

While acknowledging the ethical dilemmas surrounding animal protein consumption, and the implications on the environment, it is in my opinion realistic to consider the negative health aspects of veganism. A healthy and sustainable approach to diet should consider individual biochemistry, cultural diversity, as well as the environmental impact of our choices. Incorporating a variety of protein sources, including both plant-based and animal options, can provide the necessary nutrients for optimal health while minimising ecological impact.

Conclusion

The question of whether the human diet needs to include animal proteins is multifaceted and requires careful consideration. Exploring the evolutionary perspective, orthomolecular medicine, and clinical psycho neuro immunology reveals the significant role that animal proteins have played in our development as a species.

To achieve optimal health while fostering a more sustainable future, my recommendation is to embrace a diverse diet that focuses on the following basic rules:

• Eat natural: steer away from processed foods.
• Eat the rainbow: consume mostly foods that are alkaline (ph > 7), veggies and fruits.
• Mind your proteins: limit your consumption of acidic foods (ph < 7) but make sure you get enough proteins.
• If you eat animal proteins, ensure the inclusion of ethically sourced produce, preferring fish, eggs and poultry.
• Minimise dairy, avoid eating red meat altogether (for many reasons, more than mentioned above).

Apart from all this: relax, take enough rest, sleep well (check out “the healthy big five“)!

1. Live healthier by following a 100% plant-based lifestyle
2. Reduce in the process our impact on the planet’s resources
3. Eliminate animals’ suffering and stop the huge scale production of animal protein. 

The win-win-win is ideal in multiple ways. For instance, by cutting our consumption of animal proteins, we reduce the impact of massive meat production on the environment such as deforestation and greenhouse gas emissions AND we improve our health e.g. lower the risks of heart-related diseases and cancer. Also, by reducing the massive scale of animal farms, we reduce the risks of pandemics for humans AND we improve animal welfare.

Hence, my reasoning has been: “let me demonstrate that I become healthier on a plant-based diet and hopefully in the process I’ll inspire others to contribute to the triple win.” 

To validate this reasoning I went back to school, graduated as a food coach in June 2022, and followed a course from PNI Europe (introduction in “clinical psycho neuro immunology”, “KPNI” in Dutch). Both courses have convinced me to revise my standpoint to some extent.

I still do not eat meat!

However, I have reintroduced animal protein in my regimen. This is a departure from my idealistic win-win-win standpoint, so I feel the need to explain what and why I changed.

What Has Not Changed: A Solid Plant-Based Foundation

I still believe that a mostly plant-based approach to life is the way to go. From a human health point of view, our menu should be based on 80% alkaline ingredients, vegetables and fruits! This still needs to form the bulk of man’s diet. Why is explained here.

Considering the amount of unhealthy crap (sorry!) in processed food, I still believe that organic, pure, non-processed food is the way to go. Please read the ingredients of what you buy before you put in your mouth. Wheat? Avoid – see why here. 

Vegetable oils, like sunflower and peanut oil, beware! They contain Omega 6 fats which are responsible for low-grade inflammation.

To lower the logistics impact of the food system, I still go for mostly seasonal and local produce. That’s why I’m a customer of Boerschappen.

Still No Steak For Me!

Red meat like beef, pork, lamb… are still on my black (or red) list. I strongly advise against eating these foods. The biggest issue: they contain a molecule, Neug5Gc, which humans cannot synthesize, and that presents many issues. The largest risk is that Neu5Gc results in low-grade inflammation. See for instance “A red meat-derived glycan promotes inflammation and cancer progression”. Or just Google “Neu5Gc”.

Additionally, the molecule resembles the human Neu5Ga and that means that pathogens (viruses and bacteria) can sneak in our bodies and make us sick.

Bottom-line: red meat lowers your immune defences. 

Not Fake Meat Either!

I occasionally order a veggie hamburger in a restaurant but I don’t buy the fake meat products you find in supermarket. That’s 100% processed food, and the ingredients are most often unhealthy. 

Only exception: tempeh because it’s mostly pure and it is fermented. Fermented vegetables contain bacteria that are good for one’s microbiome.

What Has Changed: Some Animal Protein

This has been months in the making but here it is… I am no longer a vegetarian. Let alone that I have adopted a vegan lifestyle. I have not joined the dark side completely either. I still don’t buy meat and I very rarely eat it. However, I am back eating animal protein: a bit of cheese, eggs, fish, and seafood. 

Note, by the way, that the awful Neug5Gc molecule is also present in milk and cheese, in high quantities in goat cheese. Eating that from time to time is a risk I’m willing to take occasionally. Cheese 🧀 and wine 🍷remain my drug of choice. Oh yes, and chocolate 🍫 as well.

What Happened?

Let’s go back to the beginning. When I engaged on my “French Food Philosopher” journey I was convinced that going vegan was THE solution for the sustainability challenges our planet is facing. A great win-win-win was the ideal that motivated me: better human health through good food, much lower impact on natural resources, far less animal suffering.  

Doubt however was gnawing at me. My professors made it clear that vegans do not get enough vitamin B12 and Omega 3 fatty acids. And as I’m against industrial, processed products, I found it weird that one of the “wins” meant compromising with an important principle: having to eat processed foods. 

Furthermore, I found that eating legumes (beans, lentils, chickpeas) to get to my daily intake of proteins felt unpleasant. After all, flatulence is not only socially awkward, but also a sign that your body is struggling to digest something. And in my case, there is a clear indication that I struggle to digest legumes. One of the reasons for that can be found here.

The PNI course has made it clear to me that lectins, one of the substances contained in legumes, are not a human’s friend. See for instance “The Problem With Lectins” in this article.  

As always, it’s not an “all of nothing” law. The point is that we cannot rely on legumes, grains, seeds and nuts to live healthy lives. We also need some intake of animal protein.

Changed Menu

Long story short: everyone’s body is unique. It’s up to you to find out what best works for your health. I won’t deny that animal proteins can be needed in a human’s diet. In my case I eat fish or seafood twice a week. Poultry? I’m still seating on the fence.  

Additionally, I use ghee (clarified butter) to cook – next to coconut and olive oil. And you’ll find butter, a bit of cheese and a little dairy on my menu. Not a humongous change, but a departure from my ideal “win” based on a 100% plant-based lifestyle. 

Should you want more information, scientific sources or otherwise, please drop me a note.

Luckily relatively new bodies of science show us that what once seemed inevitable is not. As you grow old you don’t have to get sick. Epigenetics for instance even tells us that heredity does not equal fate: “Your genes play an important role in your health, but so do your behaviours and environment, such as what you eat and how physically active you are.” Another example: research around Alzheimer clearly indicates what the main risk factors are of this disease (later more on this topic). You can do a lot of things to prevent many health hazards. 

To prevent is better than to cure

Add more life to your years

For me the benefit is not so much adding years to my life but much more adding life to my years. This last sentence is based on a quote I came across during my reading about the Blue Zones. Reminder: the concept of “blue zones” is based on five areas (in Italy, Greece, South America, North America and Japan) where people live significantly longer than in the rest of the world. 

It turns out one of the well-known users of the quote “exercise not only adds years to your life but life to your years” is Ralph Paffenbarger Jr. “Paff” was an epidemiologist who taught at the Harvard School of Public Health from the 1960s to the 1990s. His research demonstrated that “every hour of vigorous physical activity earns the exerciser an extra two or three hours of life.”

My aim to stay healthy as long as possible led me to make changes to my lifestyle. As you know if you read my blog eating healthier is top of my list. Another change I made was to exercise more. In turn I challenged myself to run long distance races and take part in walking events such as “the walk of the world”.

Do not do like me!

That’s where you can draw the line. Hence the “do not do like me”. What I do is not necessary to stay healthy. I wrote “Do not do like me, not quite” because, as mentioned, earlier it is demonstrated that exercise is good for you. A question you may have: how much exercise do I need, and what kind of exercise?

… Not quite!

These are tough questions to answer. For one thing: your metabolism is not the next person’s. And there are many factors that come into play. Unfortunately, scientific research is rarely conclusive where it comes to complex, holistic behavior changes. In any case, it is clear that “Leading a physically active lifestyle can have a significant impact on the wellbeing of people with dementia.” Even better: “regular physical exercise can reduce your risk for developing Alzheimer’s disease by up to a stunning 50%.”   

Setting Alzheimer aside and looking at your immune system in general it is clear that regular physical activity plays a role in preventing illnesses.

Sitting is the new smoking

Evolutionary speaking, we have been designed for movement to survive as hunters and gathers. Progress unfortunately is not always good: in the Western world our living environment has changed so that many of us often find ourselves sitting for hours on end. One you wake up, you make your breakfast and sit to eat it, or do that while sitting in your car. You sit behind your desk or at meetings. Drive of commute back home sitting. Sit for dinner. Sit on your couch to watch the latest series on Netflix of whatever, then you go to bed. 

Facts:

• The Dutch have been European sitting champions for a few years in a row (Note: unfortunately less than a third of all countries report sitting time)  
• Sitting increases the risks for cardiovascular disease, lowering HDL (Good Cholesterol) Cholesterol, insulin issues which could lead to type 2 diabetes, obesity and a variety of cancers.

In other words: get out of your lazy chair!

So, how much exercise do you need?

All the sources I consulted give different answers to the question “how much exercise does one need?” My advice: 

• Do 1 hour of moderate-intensive aerobic exercise (walking, cycling, slow jogging, yoga);
• Spread those sixty minutes over two of three times twenty minutes;
• Do that at least 5 times a week. 

Sounds like a lot? Come on! Be honest and face the truth: if you’re an average person you probably spend 2 or 3 hours per day on your butt watching TV, scrolling your social media feed, talking to friends on the phone… And you really can’t find 20 minutes for a quick walkabout? 

A serendipitous event: a week or so prior to Valid’s Vitality week I had the pleasure to follow a lecture by Ekaterina Griga. Ekaterina is among other things a therapist and teacher in “Healing Food”. She discussed the Big 5 of healthy living. The bottom-line is: being healthy is a holistic endeavour. These Big 5 summarise what can do to remain vital: Breath, Hydrate, Eat,  Exercise, Rest. These Big 5 resonated in my mind during the whole Valid’s Vitality week.

Below follow some tips based on each of the Big 5. 

Breath!

Obviously the biggest of the 5 is ensuring that you keep breathing! In our modern life we are surrounded by a lot of stressors: all sorts of alerts from our smartphones – instant messages, social media messages, e-mails, breaking news… – loud urban noises, a never-ending list of things to do, etc.

Stress and breathing are very strongly interconnected. As your brain sends stress signals to your body, your heart starts pounding and your breathing becomes more superficial. This in turns triggers the production of hormones that prepare your body for a flight of fight situation. We are not usually involved in life-threatening situations, so stress-induced shallow breathing takes energy away from more important processes like digesting.

An interesting concept in relation to breathing is cardiac coherence: you can control your heart rate variability by controlling your breathing. Here is a simple article about this: “What is Heart Coherence, and Why is it so Powerful?”.  This piece contains more scientific explanations: “Cardiac coherence, self-regulation, autonomic stability, and psychosocial well-being”.

Hydrate your Body

What your body mostly need next to oxygen is water. Hence, make sure you drink enough of it! As your body needs to remain PH-neutral (see the topic acidic-alkaline balance under “Eat”), stick to water, fresh herb infusions and smoothies of fruit or vegetables. Basically, everything else is acidic. Do not worry too much about how much you drink. Drink when you are thirsty … or feel hungry! I learned that a light hunger feeling in fact is a cry for water. You are truly hungry when your stomach rumbles.

Eat Healthily

Most of my blogs are about this topic. Suffice to say here that the essence of healthy eating is about balancing the alkalinity in your food: you body needs 80% alkaline (veggies and fruit) and 20% acidic (protein-rich) foods. The older you get the more important it is to respect this basic (pun intended) premise.  See here for more information on this topic. As we explained during Valid’s vitality week, one can combine eating AND drinking healthily thanks to smoothies: there is a lot of water in fruit and vegetables so don’t hesitate to make a smoothie to get enough greens.

Exercise Brain and Heart

This is straightforward: as a species we are made to move. Our whole body needs exercise to stay in shape. Ideally, you should be active for 30 minutes every day. Walking is particularly recommended. Split those 30 minutes in 3 times 10-15 minutes if that suits you better, early in the morning, at lunch and after dinner for instance. During Valid’s week we introduced the “Ommetjes” (take a stroll) app which added a competitive incentive. Any kind of nudge helps adopting a new behaviour. That’s why we also introduced BJ Fogg’s Tiny Habits concept during Valid’s vitality week.

Rest – At Least Sleep

When we rest, sleep at least, our body resets itself. Rest is vital for better mental health, increased concentration and memory, a healthier immune system, reduced stress, improved mood and even a better metabolism. Intermittent fasting is one of the ways to give your body a rest. Here’s a nice article about “The Benefits Of Resting And How To Unplug In A Busy World”. Here’s a good article – especially for students – about “The importance of rest for academic success” which explains the difference kinds of rest that you need. Do at least one thing every day to remain healthy: leave your smartphone or computer alone one hour before going to bed and get enough sleep.

Remain healthy? As easy as one through five.

What common sense has known for centuries is increasingly demonstrated by scientific research. A well-maintained microbiome, having a wealth of bacterial bugs in your belly, is clearly positive for your body’s immunity. Reversely, an unhealthy gut is known to be the source of many physical and mental diseases. This list is very long, from benign or mild (skin rash, burping and farting, acid reflux, stress…) to serious and even life-threatening issues (Crohn’s, various cancers, Alzheimer’s…). 

The short of it is: want to leave a healthy, preferably long, life? Take care of your gut!

Have Chronic Pains? Pay Attention!

Here’s something you might want to try. It’s called food combinations.  I have tried this for a few weeks, and I see results already: I’ve lost a few pounds, my belly is flatter, I sleep better, my feces look better…

The theory behind food combinations is very simple. Macronutrients (carbs, proteins, fats) are digested differently. Your body produces different enzymes for each sort of foods. Starches are digested by the enzyme amylase, among others. Amylase is present in your saliva. Fat is broken down by the enzyme lipase, made in the pancreas. Lactase breaks down dairy products. Proteases help digest proteins, like meat products and are produced in the stomach and pancreas…

Hopefully you get the picture: digestion is a complex process. The production of enzymes calls upon various organs: glands in your mouth, pancreas, liver, intestines. For each sorts of food various organs are used differently.

For more information, consult this article or this one.  

Food Combinations

For the body to process food efficiently and effectively we need to combine macronutrients wisely. This helps your body use a minimum amount of energy and absorb nutrients optimally. If you combine foods poorly, you exhaust your digestive organs AND miss nutritional benefits.

The bad news is that combining food healthily requires a radical new approach to preparing meals. There are a few good combinations and unfortunately, many bad ones. See below the illustration.

I am not making this theory up. It has been documented by Jan Dries, among other people, in various books. Jan is among other things the author of “The New Book of Food Combining: A Completely New Approach to Healthy Eating”. You can purchase this and other books by Jan on Amazon.com and Bol.com.

Good News!

The good news is that you can combine most vegetables anyway you want. There are a few exceptions as some vegetables are very rich in starch or fat so they fall in those categories. The way it works is that you may combine any category of food with another compatible one in the same meal. For instance:

• Breakfast – Overnight oats with plant-based milked (mostly water), avocado or any vegetable of your choice
• Lunch – A greens salad with nuts and seeds, with an egg omelette
• Diner – Stir fryed vegetables with rice.

In the illustration below you see a more comprehensive view of good and poor food combinations.

Fruit is a different story. Fruit is digested quickly, it leaves your stomach within approximately 20 minutes. You can best eat fruit separately, as an appetizer 20 minutes before any meal.   

What About Legumes?

Legumes, like white beans and chickpeas present an issue! They naturally are rich in protein and starch. As you can see in the drawing those two ingredients are incompatible in terms of food combination. This combination is also present in cereals but the ratio is better, the amount of protein in cereals is far lower than in the case of legumes.

In order to digest legumes well combine them with lots of vegetables. For instance mix a little bit of lentils in a salad with lots of green leafy vegetables.

A Good – and Tasty! – Food Combination Recipe

To make it clear that food combinations are compatible with a tasty meal, here’s an example. Thanks to Boerschappen again for the great ingredients and creative recipe!

The dish: celery medallions with truffle potatos, oven baked beets and (vegan) pesto.

Ingredients for two persons:

• 400 grams truffle potatoes
• 400 grams beets (the original recipe is with carrots but I replaced them)
• 200 grams celery
• Mustard, flour, water, pepper for seasoning
• Coriander / cilantro or whichever fresh herbs you have.

This foods combination is “green”:

1. Celery, beets, fresh herbs = vegetables 
2. Potatoes and flour = starch
3. Pesto = fat

Slice the beets in cubes and bake them in the oven on a tray for about 20 minutes. Boil the potatoes and cook them as you like.

Grate the celery. Mix that with a good spoonful of musterd, pepper, salt, some flour and water to bind the celery. Make little balls of the mixture. Throw the balls in a hot pan (use coconut or rice oil) and flatten the balls to create hamburger style paddies. Bake those 4 minutes on each side. 

Put celery medallions, sliced potatoes, beets on the plates, drizzle pesto. the chopped cilantro or other herbs on top. Enjoy!   

This recipe forms a great way to present vegetables in an original and very satisfying fashion. Hopefully I won’t horrify Japanese people with the variations and liberties presented below! Should you want to chip in with your experiences and variations, please do so.

Apart from the fact that I really like the taste – especially thanks to the sauces – I also really enjoy the concept of a warm dish that is in addition relatively complete from a nutrition standpoint. Looking at the Daily Dozen this recipe ticks the following boxes:

• Cruciferous vegetables (cabbage
• Other vegetables (carrots, onions)
• Whole grains (flour)
• Beans (soy sauce, OK not that much but every bit helps)

Ballast Substances

Furthermore, I am pleased to introduce a concept never afore mentioned on this blog: that of “ballast substances”. Nutritionists call ballast substances the components contained in food of plant origin and cannot be digested. They are especially abundant in fruits and vegetables and completely absent in animal proteins.

Ballast substances are composed of cellulose, fiber, etc. They benefit your digestion, helping to solve a lot of problems. The main advantage is a long digestion time, which gives you a long feeling of satiety. Ballast substances moreover remove bile acids, lower cholesterol levels, and ensure a normal stool (a type 4 on the Bristol stool scale).

And by the way: those seemingly useless compounds offer the additional advantage of having virtually no calories in them. So: you feel fulfilled, and you don’t put on weight. In this recipe you’ll absorb plenty of ballast substances through the cabbage and carrots.

Okonomiyaki Pancakes Recipe

Enough theory. Let’s get cracking on our okonomiyaki pancakes! In this case they are almost completely plant-based, vegan. The only exception: a little fish sauce.

Ingredients for the pancakes:

• Cabbage, whatever you have available: green, red, savoy… (100 grams per person)
• Carrots (100 grams per person)
• Onions, preferably spring onions or shallots (1 or 2 per person)
• Whole grain flour (50 grams per person)
• Vegetable broth (100 ml per person)

Regarding the measurements you can pretty much improvise here. You can mix the vegetables in whatever ratio you prefer. You can also add flour and broth to obtain your preferred thickness and consistency. My preference: go light on the flour! You can choose by the way any flour that binds well.

Ingredients for the sauces:

For the okonomiyaki sauce – if you can’t find it ready-made in the store:

• Soy sauce or Worcestershire sauce (two soup spoons)
• Fish or oyster sauce (one soup spoon)
• Ketchup or chipotle (one soup spoon)

For an additional kick: mix (vegan) mayonnaise with wasabi or Dijon mustard.

Steps to follow:

• Prepare the sauces by mixing the ingredients.
• Grate or chop the cabbage and carrots into fine or rough slivers.
• Slice the shallots or spring onions into small rings.
• Mix the vegetables in a large bowl. Set aside about a quarter of the mix to serve as a salad side dish.
• Add the broth and sprinkle the flour into the rest of the chopped vegetables. Mix to create a batter.
  

• Heat up coconut or rice oil in a frying pan (coconut and rice fat sustain higher heat than your traditional olive oil). Medium heat.
• Pour the vegetable batter to create one pancake at a time. Bake the pancake three minutes per side. Use a plate to flip the pancake.
  
• Slide the pancake on the serving plate, add the salad vegetables on the plate, sprinkle some vinegar and oil.
• Pour the sauces on the pancake with a spoon. Create nice looking crossed lines or dots.

Optionally: crack seaweed chips and on top of the pancake for additional texture.

Enjoy your meal!

His website (nutritionfacts.org) is a donation-driven nonprofit, and he doesn’t offer any products. In fact, his main recommendation is to avoid any products and just eat whole, natural food!

“How Not to Die”

Greger is also a prolific author. It’s personal but I really enjoy his borderline cynical sense of humor. Check one of his videos on YouTube to get a taste. In his great book “How not to die” Dr. Greger demonstrates how nutrition and lifestyle choices help prevent the top causes of premature death. Each of the first fifteen chapters of the book describes which disease you do NOT want to die from: heart conditions, cancer, type 2 diabetes, Parkinson’s, high blood pressure, liver diseases, infections depression…

The Daily Dozen

In the second part of the book Greger goes in to explain how to put his recommendation in practice. He summarizes his recommendations of all the things you should try and fit into your daily routine: the Daily Dozen. It’s basically a checklist. There’s even a Daily Dozen app!

This checklist contains the building blocks essential to remain healthy, including in which quantity one should take them. Greger: “Each day, I recommend a minimum of three servings of beans (legumes), one serving of berries, three servings of other fruits, one serving of cruciferous vegetables, two servings of greens, two servings of other veggies, one serving of flaxseeds, one serving of nuts and seeds, one serving of herbs and spices, three servings of whole grains, five servings of beverages, and one serving of exercise.”

Let’s add B12 vitamin to this list. Greger clearly promotes veganism and B12 is the only vitamin the body cannot produce naturally. Trust me: although it takes some thinking, it is easy to check all the boxes every day.

Winter Lasagna Recipe

Allow me to help you with your servings of flaxseeds, herbs, cruciferous vegetables, greens and other vegetables with this “tricolore lasagna”. To challenge myself I experimented with vegan bechamel and made this recipe gluten-free.

Start by chopping broccoli. Greger states that the full benefits of this cruciferous vegetable’s enzymes are released when you cut this veggie 45 minutes before you cook or eat it. To boost the cruciferous content, I added brussel sprouts with I halved so they fit more easily in a lasagna layer.

Start the baking process by frying garlic and onions. Sauté the vegetables. Add fresh spinach leaves, or frozen green peas or whatever veggie you feel like. In this case I used zucchinis (not a winter veggie, but these are available year-round in Dutch supermarkets thanks to the prolific greenhouses here).

Once the vegetables are warm, add tomato sauce or diced tomatoes and chopped freh herbs. Keep this mix warm while you prepare the bechamel.

Vegan and Gluten-Free

As one of my relatives has difficulty processing dairy and gluten I decided to create a gluten-free bechamel and to use gluten-free lasagna pasta. Instead of milk I used a non-dairy alternative, a hazelnut-rice milk by Zonnatura. Check the ingredients list of your “non-dairy milk”: they mostly contain water and additives such as sunflower oil, a commonly used trans fat. As trans fats are bad for you, prefer products that don’t contain them. More on that topic in a future blog!

To create a thick sauce, I dissolved two spoons of corn starch and two spoons of broken flaxseeds to the hazelnut-rice milk. I slowly brought this mix to a simmer until it thickened.

The process of making lasagna is well-known: a layer of base mix (the vegetables), add the lasagna pasta, pour some bechamel, repeat. On the top layer, next to bechamel I added grated vegan cheese and pumpkin seeds. Vegan cheese, by the way, isn’t that healthy but it helps create a for the eye pleasing gratin look.

In summary, here’s how this lasagna helps tick Daily Dozen boxes:

• 1 of one serving of cruciferous vegetables
• 1 of two servings of greens
• 1 of two servings of other veggies
• 1 of one serving of flaxseeds
• 1 of one serving of nuts and seeds
• 1 of one serving of herbs and spices
• 1 of three servings of whole grains

This squash is very low in calories (27 per 100 gram), it’s almost completely fat free and it is loaded with nutrients: fiber, vitamin C, manganese, vitamin B6… It also contains carotenoids, which the body converts into vitamin A. Although it is mildly sweet this squash contains little sugar (2,5 gram per 100 gram). (source)

Why is it called spaghetti squash? I’ll come back to that later with a recipe. Allow me first to finish praising its health benefits.

Antioxydants

Winter squash varieties like spaghetti squash are loaded with antioxidants. Antioxidants search and destroy free radicals from the body cells and prevent or reduce the damage caused by oxidation. “Oxidative stress can damage cells, proteins, and DNA, which can contribute to aging. It may also play a role in development of a range of health conditions, including diabetes, cancer, and neurodegenerative diseases such as Alzheimer’s.“ (source)

In laymen’s terms: antioxidants are good for you!

Fiber

Eat a lot of squash and other veggies: the value of fiber cannot be underestimated. Fiber is a type of carbohydrate that the body can’t digest. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check.

Fiber comes in two varieties, both beneficial to health (source):

• Soluble fiber, which dissolves in water, can help lower glucose levels as well as help lower blood cholesterol. Foods with soluble fiber include oatmeal, nuts, beans, lentils, apples and blueberries.
• Insoluble fiber, which does not dissolve in water, can help food move through your digestive system, helping prevent constipation. Foods with insoluble fibers include whole wheat, whole grain couscous, brown rice, legumes, carrots, cucumbers and tomatoes.

And squash? Well, it’s highly soluble. So it’s a good idea to complement it with insoluble fiber. In addition note that spaghetti squash is low in protein so it’s also a good idea to mix your squash with an additional source of protein. Let me get back to that in the recipe!

Fiber, from fruits and vegetables, is good for your gut health. For some reason I have come across the gut health topic a lot in the past few of weeks. The brain-gut connection, the gut microbiom and other gut-related topics are fascinating and definitely deserve a lot of attention. I shall get back to this in the future. 

For the time being remember that fiber and a diversity of nutrients are necessary to feed the  microbes that keep your gut in balance. Fat and animal proteins don’t contain any fiber, hence favour carbohydrate-heavy, organic and real (unprocessed) foods.

Spaghetti Squash Oven Dish Recipe

Having said all that, here is at last a delicious Spaghetti Squash recipe. As mentioned earlier I discovered this ingredient thanks to our weekly subscription to Boerschappen. 

You can find the original Boerschappen recipe (in Dutch) here. 

The recipe in English with my tasty additions. You need, for 2 persons (single dish) or 4 persons (side dish):

• Spaghetti squash (1)
• Tomatoes (200 gram)
• Spinach (100 gram)
• Lentils (tin, strained)
• (Vegan) feta (200 gram)
• Lemon
• Onion (1)
• Garlic (2 cloves)
• Fresh ginger and turmeric / kurkuma (a thumb-like piece) 
• Fresh herbs like celery or sage leaves.

Instructions:

• Switch your oven on and set it at 180 degrees Celsius.
• Wash the squash and then cut in two equal halves. Remove the seeds using a spoon.
• Sprinkle the inside of the squash with a bit of oil, peper and salt. Place the squash in the oven faces up, directly on the grill or in an oven dish.
• Bake the squash in approximately 35 minutes.
• Throw the onion, garlic, turmeric and ginger in a small electric chopper and chop them roughly.
• Heat (rice or coconut) oil in a pan and put fry your spices mix. If you don’t have fresh turmeric or ginger, use the dry powder alternative instead.
• Cut the tomatoes in rough cubes and add them to the pan, stir the spinach and fresh herbs. Having strained the lentils you can add them to the mix and warm the whole thing up.
• Once the tomato-spinach-lentils mix is slightly cooked, remove the pan from the heat. 
• Once the squash is ready proceed to scrape the flesh from the shell using a fork. That’s where the spaghetti-shaped strings appear. My wife thought the texture felt like sauerkraut, but the acidity is definitely absent. 
• Mix the squash strings with the rest of the vegetables and divide the mixture over in the two empty shells.
• Dice the (vegan) feta and push the cubes into the mixture. 
• Bake the squash in 5-7 minutes in the oven.
• Once it’s ready add lemon juice to the squash and serve.

Adding fresh spices and lentils to the recipe helps 1) create a balanced meal thanks to the protein of the lentils, 2) add Asian flavour and heat which I particularly like.

Enjoy!

Alternative Plant-Based Burgers OK?

So what to do as a vegetarian or vegan? I have tried a couple of alternatives from the supermarket but can’t say their taste blew my sock off. On top of that: I looked at the ingredients’ labels… That too did not please me. Those “fake meat burgers” contain a rather long list of vague ingredients like flours and E numbers.

Why stop eating meat and choose an alternative that is unhealthy and has a unnecessary high carbon footprint?

Let’s take advantage of the protein transition to create a “eat healthier” transition!

Should you know of a healthy, carbon-neutral and tasty alternative, please let me know!

Home-Made Mushroom-Lentils Burgers

In the meantime, here is a good solution in case you crave a good burger: make one yourself.

Inspired by a delicious lentils meal earlier this week I looked for a recipe that combined those with mushrooms, one of my preferred Umami ingredients. Below is my version of De Hippe Vegetariër’s mushrooms-lentils burger.

Ingredients:

• Dry lentils, about 100 gram
• Mushrooms, 250 gram
• Shallot, one
• Garlic cloves, two
• Soja sauce, a couple of teaspoons
• Miso, a teaspoon
• Oats, a tablespoon
• Chia seeds, a tablespoon

Cook the lentils in water in about 30 minutes (follow the instructions on the package).

In the meantime: chop the garlic cloves and heat them up gently in a pan. Blitz the mushrooms together with the shallot and the soja sauce.

Add the mushroom mix to the hot pan with garlic and cook that up. Turn the oven on, around 180 degrees Celsius.

Using the same mixer, chop the oats fine and after about fives minutes add the oats, lentils and chia seeds to the mushrooms in the pan. Season it with salt and pepper. Let this simmer at low heat until the water is absorbed and the mixture feels consistent.

Turn the mix into six or eight paddies, lay them on a baking sheet and set this in the oven.

Turn the paddies after 5 minutes; they’re ready after another five minutes or longer if you prefer them slightly toasted.

Serve your plant-based as you like. Unfortunately I did not have fine bread buns today so I served them together with corn and romanesco with a drizzle of balsamic vinegar and olive oil.

Hope you enjoy those! Please let me know what you think.

This piece was triggered by a health incident that happened to a family member. An acute pain in the lower back led to a short stay in the hospital and a series of investigations. We are not sure about what exactly happened but it was caused either by a small kidney stone or by a beginning bladder infection. Either way this incident led me to look into the phenomenon of our body’s pH. To stay healthy we need to maintain a balance between the acids and bases in our bodily fluids and gases. This is called homeostasis. You can find more info on Wikipedia, among other places.

As a high-schooler I learned about the concept of pH (water is neutral, pH = 7), alkaline (ph > 7) and acidic stuff (ph < 7). Never until said incident did I realize that our body also needs to maintain a stable pH, around 7.4, between 7.35-7.45 to be precise. Alkaline is better than acidic for our body. Why it matters? Because a disturbed balance can lead to health issues.

Eat Alkaline, Avoid Acidic!

Let’s not dwell on the consequences. Just remember that acidity is bad for you. Your digestive system functions optimally if your pH remains neutral. The short-term issues of an acidic system are annoying: fatigue, diarrhea, constipation or bloating, heartburn, loss of libido… In the long term the impact can be serious: osteoporosis, chronic digestive problems, arthritis, joint and ligament problems, and yes: kidney stones! Read this piece, “The effect of body acidity on health” if you want to know more.

There are clearly enough reasons to avoid becoming acidic. The bad news is: acidity grows as we grow older and our body decays. More bad news: some foodstuffs are acidic and contribute to this process. So let’s try and avoid those.

The good news: there is plenty of foodstuff to eat your way toward maintaining a balanced and healthy pH. The recommendation is to eat 80% alkaline and 20% neutral to moderately acidic foodstuff.

As could be expected, plant-based ingredients fall mostly – but not completely – in the first category. And yes, as could be expected, what’s bad for you falls in the acidic category: sugars, alcohol, animal-based proteins, processed food. Surprisingly this category also includes fruits (sugar) and nuts.

Read a complete article on the “Total Wellness” website. Here’s an overview for your convenience.

An Alkaline Recipe

We recently ate at a nice restaurant in Breda, Chocolat, and were treated to a delicious “tomato steak tartare“ appetizer. Here’s my interpretation. Good news: it’s alkaline and it’s quite simple!

Your choice of tomato? Whatever you find but the meatier the tomato, the better. On the photo’s you see “Coeur de boeuf”.

Skin off: slightly slice the bottom and dip the tomatoes in boiling water for a few seconds. Dip them then in cold water and peal the skin off.

Dice it: slice the tomatoes and remove the seeds and excess water. Then chop the fruit (vegetable, whatever) in the smallest dices you possible can chop. Leave the chopped pieces in a strainer to drain.

Season it: prepare the seasoning of your choice. To add umami to the tomato I used two little shallots, chive, tea spoons of chopped capers, a little smoked paprika powder, cayenne and regular black pepper, sweet chili sauce and balsamic vinegar cream. Start with small portions, taste and add seasoning to your taste.

Rest and serve: leave the mix in the fridge to let it geld colder. Drain the water.

Spread the tartar on fresh bread or toast, add sprouts for decoration, crunch and some more alkalinity.

Enjoy and stay healthy!