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Esteemed neurologist, Dr. Jeffry Minuk, gave a stroke prevention and risk factors talk this week for the CSSS Cavendish and offered a few surprises amongst the usual precautionary warnings:

Are you or have you ever been a smoker? Two years after stopping, you’ll have a substantial decreased risk of stroke; five years later, your risk will be the same as if you never smoked.

Do you like your booze? Minuk spelled out the amount of alcohol that has a protective effect against stroke, and it’s a lot more than I imagined. (Cover your eyes, however, if you want a protective effect against cancer.)

With serving sizes of a 12-oz. beer, a 6 oz. glass of wine or 1.5 oz. of spirits, 12 to 14 servings of alcohol a week is considered protective. Less is fine; more increases stroke risk.

And are you addicted to caffeine? According to Minuk, 4-6 cups of coffee a day also protects against stroke. So have a slice or two of Boozy Banana Bread with a drink or two of booze followed by a cup or two of coffee, and stay healthy.

Boozy Banana Bread

Boozy Banana Bread

  • 6 ripe bananas, mashed
  • 1/2 c each coconut oil, coconut nectar
  • 2 eggs, beaten
  • 1 t each vanilla, baking soda, cinnamon
  • 2 T Galliano
  • 1/2 t nutmeg
  • 1/4 t each sea salt, ground cloves
  • 1 1/2 c spelt flour
  • 1/2 c coconut flour
  • 1 c walnuts
  • 1 c dark chocolate chips (optional—include in recipe or use as garnish)

Preheat the oven to 350°F. Melt coconut oil in a bowl of hot water. Mix coconut oil into the bananas in a large mixing bowl. Add nectar, egg, Galliano, vanilla, rum, cinnamon, cloves and nutmeg. Mix in baking soda and salt. Add the flour and mix. Mix in walnuts and chocolate chips. Pour mixture into a large coconut-oiled loaf pan. Bake for 50 minutes, or until a knife inserted into the bread comes out clean. Cool before serving.

Boozy Banana Bread print Ready Recipe

Boozy Banana Bread

Final notes:

Boozy Banana Bread