(2 minute read)
Happy Monday friends,
I hope you've had a restful weekend and are ready for another week of getting after it with your health.
The best cinnamon to use
Cinnamon is one of my favourite warming and sweet spices – I use it literally every day.
It's also a very health-promoting spice, containing polyphenols and flavonoids that reduce oxidative stress, and it's been studied for its ability to lower blood sugar.
But are you using the best form?
You're probably thinking "well isn't all cinnamon the same?" and the answer is...actually no.
There are two types of cinnamon:
Cassia cinnamon is the form that's most commonly found in supermarkets and has an almost dark-brown colour to it - with a strong and often bitter flavour to it.
It also contains a compound called coumarin which has been explored for its potential to cause liver damage in a small proportion of the human population, including those with liver disease.
Ceylon cinnamon – known as 'true' cinnamon – is a light-brown colour, has a much milder, sweet flavour to it, and contains very low levels of coumarin.
Now this isn't to create fear – you'd likely have to consume large amounts of cassia to be in any kind of danger – but if it's a spice you use every day, it's worth being mindful of.
And in any case, Ceylon cinnamon simply tastes better.
The failing vegan alternative market
I came across this article recently and it piqued my interest:
I found it interesting, so I did some digging.
Beyond Meat – of the largest and most well-known meat alternative companies – posted some serious losses last year, with their stock dropping by 24.5% in December 2024.
A number of other companies have withdrawn their products from the shelves; indicating that the world is perhaps trending away from these products.
I believe there are a couple reasons for this.
Firstly, people are realising that the vegan alternative market isn't really where it's at – and instead are focusing on more whole foods – and secondly, the price point of some of these alternative products isn't particularly attractive.
These foods are really ultra-processed junk foods in disguise; companies slap the plant-based label on them, leading people to believe that they are healthier when in fact they are not.
And people just want to eat good food that helps them to feel better: that means plenty of fruits, vegetables, nuts and seeds, whole grains and legumes forming the bulk of their plant-based diet.
Not to mention that these whole foods are a lot cheaper and nutritious than the alternative food products.
People will still continue to explore a plant-based diet – just one without many processed foods – and the data will likely continue to reflect that.
Simple tofu wrap recipe
I love a quick lunch or dinner recipe – life can be hectic for us all! – so this tofu wrap recipe hopefully solves that for you.
Simple, easy, and tasty; make this for lunch or dinner (or even breakfast to be honest):
Ingredients (serves 1-2):
- 1 block extra-firm tofu, cubed
- 2 wholegrain tortilla wraps
- 5-6 cherry tomatoes, sliced thin
- 1 avocado, mashed
- Handful of fresh rocket
- Mixed seeds to garnish (pumpkin, sunflower etc)
To season the tofu:
- 1/2 tsp each of salt, black pepper, paprika and garlic powder
- 1 tsp cornflour
- 1 tsp olive oil
- 1 tsp soy sauce/coconut aminos
Method:
- Add your cubed tofu to a mixing bowl, adding in all of your spices, olive oil and soy sauce. Mix through, making sure the tofu is coated completely
- In a frying pan with a little olive oil, pan-fry your tofu on each side for 2-3 minutes or until browned. Once done, remove and add your sliced cherry tomato into the pan and sauté lightly
- In a separate frying pan, lightly toast your tortilla wraps, flipping after 1-2 minutes
- On each of the tortillas add half of the mashed avocado, add some fresh rocket, and split the tofu evenly. Top with mixed seeds and your cherry tomatoes. Add a sauce of choice, and enjoy!
Give this recipe a try friends, and I hope you have a productive week.
Stay healthy,
Jeff
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