I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears.
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By Del Sroufe,
- 2½ cups walnuts or pecans, toasted for 8 minutes in a 350º oven
- 1 cup Medjool dates, pitted
- ½ teaspoon cinnamon sea salt to taste
- 3 ripe pears, thinly sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup maple syrup
- ¼ cup apple cider
- ¼ cup dried cranberries
- For the Crust: Combine the walnuts, dates, cinnamon and salt in the bowl of a food processor and process until the mixture is well combined but not completely smooth. Press it into the bottom and up the sides of a nine-inch non-stick tart pan and refrigerate while you make the filling.
- For the Filling: Place the pears, cinnamon, nutmeg, maple syrup, apple cider, and dried cranberries in a saucepan and cook over medium heat until the pears are tender, about 10 minutes. Remove the pears and cranberries with a slotted spoon to a bowl and set aside. Return the pan to the heat and cook the remaining liquid in the pan until it is reduced by half.
- Spread the fruit over the tart crust and pour the reduced liquid over it.
- Refrigerate until ready to serve.
Theodora Scarato directs EHT programs and coordinates scientific programs in the US and internationally with EHTs Senior Science Advisors. Scarato is lead policy analyst and researcher for the EHT database on international actions– the most comprehensive collection of information on policy actions on cell phones and wireless. She previously worked with EHT as Director of Educational Resources and Public Affairs, developing educational resources for communities and governments.
She has co-founded several organizations both locally and nationally that address environmental health and safety concerns. As a practicing clinical psychotherapist, her two decades of work with children and adolescents includes directing an intensive special education therapy program in Montgomery County Schools and working a psychotherapist at an ADHD clinic. Her research interests include not only the effects from radiation exposures but also the social emotional effects of technology overuse.
A vegan personal trainer has revealed that he can’t keep up with the demand for meal and training plans since the launch of The Game Changers.
The sports documentary, which is available to watch on Netflix, is directed by Oscar-winner Louie Psihoyos and executive produced by Oscar-winner James Cameron. James Wilks produced and starred in the film.
Now Paul Kerton – aka Hench Herbivore – has told Plant Based News that the number of people wanting to get fit on a plant-based regime is skyrocketing.
“I have been DELUGED with nutrition and workout plan requests since The Game Changers came out,” he said. “It is having a MASSIVE impact.”
Impact of the film
Multiple plant-based businesses have seen interest increase since the film was released on Netflix and iTunes last month.
allplants, which delivers plant-based freshly cooked and frozen meals directly to people’s doorsteps, has has seen a 66 percent increase in sales. In addition, the company has received multiple enquiries from athletes and sports clubs with an interest in plant-based eating.
Jonathan ‘JP’ Petrides, CEO and founder of allplants, told PBN: “The increase in plant-curious new customers we’ve seen flock to allplants since the film launched on Netflix is encouraging, and most excitingly they’ve stayed with us. We welcome everyone to the table, whether they want to go all the way or give life on plants a try twice a week.”
Thomas N. Seyfried is Professor of Biology at Boston College, and received his Ph.D. in Genetics and Biochemistry from the University of Illinois, Urbana, in 1976. He did his undergraduate work at the University of New England where he recently received the distinguished Alumni Achievement Award. He also holds a Master’s degree in Genetics from Illinois State University, Normal, IL. Thomas Seyfried served with distinction in the United States Army’s First Cavalry Division during the Vietnam War, and received numerous medals and commendations. He was a Postdoctoral Fellow in the Department of Neurology at the Yale University School of Medicine, and then served on the faculty as an Assistant Professor in Neurology. Other awards and honors have come from such diverse organizations as the American Oil Chemists Society, the National Institutes of Health, The American Society for Neurochemistry, and the Ketogenic Diet Special Interest Group of the American Epilepsy Society.
Dr. Seyfried previously served as Chair, Scientific Advisory Committee for the National Tay-Sachs and Allied Diseases Association. He recently received a Lifetime Achievement Award from the Academy of Complimentary and Integrative Medicine, and the Uncompromising Science Award from the American College of Nutrition for his work on cancer for his work on cancer. He presently serves on several editorial boards, including those for Nutrition & Metabolism, Neurochemical Research, the Journal of Lipid Research, and ASN Neuro. Dr. Seyfried has over 180 peer-reviewed publications and is author of the book, Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer (Wiley Press). His full list of peer-reviewed publications can be found on PubMed (www.ncbi.nlm.nih.gov/pubmed/?term=Seyfried+TN)
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