These delicious little chocolatey fudge bites of energy will curb any craving for sweetness, and you don’t have to feel guilty afterwards! They are high in fiber, plant protein, and antioxidants. Rich in magnesium and vitamin A, making them nutritiously scrumptious, and healthy little treats.
1 cup of sweet potato peeled and cubed
1/3 cup all purpose gluten-free flour
1/3 cup raw cacao powder
1/2 cup coconut sugar
1/2 cup vegan chocolate chips
1/2 cup peanut, almond or walnut butter
1/4 cup cacao butter
2 tbsp maple syrup
1/2 tbsp baking soda
1 tsp vanilla extract
1/2 tsp pink salt
Preheat oven to 325 F. Boil 1 cup sweet potato on stovetop until tender (about 10 minutes), strain, mash, and set aside.
Sift flour, baking soda and raw cacao powder into a medium sized bowl. Add salt and mix well.
Boil 2 cups of water in a small saucepan, turn off heat. Place cacao butter into a small glass or stainless steel bowl, and place bowl into saucepan allowing butter to melt.
In a food processor place sifted dry ingredients, add sweet potato, coconut sugar, nut butter, and pulse until well mixed.
Once cacao butter is melted, add maple syrup and vanilla extract to the bowl, and mix well. Add this to the food processor and pulse until mixed well. Finally stir chocolate chips into the mixture, and spoon mixture into a lined 8 inch baking pan, and bake for 20 minutes. Allow brownies to cool before slicing into 24 two-bite pieces.
This delicious 30 minute recipe will tantalize your tastebuds…….great as a starter or side dish. Recipe below…..enjoy!
1 head cauliflower
1 tbsp toasted sesame oil
1/4 tsp pink salt
1/2 tsp crushed red pepper
Lemon and Date tahini Sauce
3 tbsp sesame tahini
1 small garlic clove crushed or minced
1 medjool date chopped
Juice of 1 lemon
2 tbsp filtered water
1 tsp olive oil
1/4 tsp pink salt
Pinch of cracked black pepper
1 tbsp torn fresh mint
Preheat oven to 425 F. Cut cauliflower into bite-size florets, rinse and pat dry. In a bowl thoroughly coat florets with sesame oil, 1/4 tsp pink salt, and crushed pepper. Place florets on a small baking sheet on the middle rack, and roast for 20 minutes.
Place all ingredients for Lemon Tahini Sauce except mint in a blender until smooth, add more water if needed.
When florets are done, take out of oven, place in a bowl, and coat evenly with the sauce. Transfer to a plate, and garnish with torn mint leaves.
This drink is an excellent anti-inflammatory smoothie. It combines electrolytes for hydration, bromelain from the pineapple to reduce bruising, essential fatty acids from avocado to reduce inflammation, mint leaves to enhance the skin, vitamin C from the lime to heal and brighten the skin, and a host vitamins, minerals, and antioxidants from aloe to heal the body from the inside out.
1 cup coconut water
½ cup pineapple chunks
1 lime, juiced
¼ cup fresh mint leaves
1 tsp. pine nuts
1 chunk fresh aloe vera peeled and rinsed
½ cup ice
Place all ingredients in a blender until thick and creamy. Enjoy!
Recipe by Caroline Hale
Find more delicious and nutritious recipes in her new book “Live Simply Plant Based”. To order the book, visit her website at: www.Carolinehelevegan.com
Growing up and consuming the typical western diet of high animal protein, processed foods, some fruits, and a low intake of vegetables, Caroline suffered the usual symptoms of intermittent constipation and digestive upsets that affect a lot of children that consume this typical diet. She studied cookery in high school for 4 years where she was taught a typical curriculum focused on preparation of high animal protein/high saturated fat dishes. When hormonal and gynecological symptoms began to affect her health in her mid-teens she had to rely on the usual conventional/pharmaceutical approach to disease. After enduring over 10 years of treatment and surgeries with no real resolution of her condition, she began to educate herself, and look at her body as a whole and not each symptom in isolation.
Caroline obtained a degree in natural health and a doctorate in naturopathy with a concentration in nutrition, and became certified in plant based nutrition and yoga. Caroline has almost 30 years of experience in fitness, health and nutrition, and has been a successful educator in holistic healthcare. Caroline realized through her natural health and naturopathic education and practices, that food was the most important component to preventing and reversing disease. Choosing to adopt a healthy plant-based vegan lifestyle is by far the most important health related lifestyle change she has ever made. Therefore, because of the positive health benefits of adopting this change, educating people on the importance of using foods as medicine became extremely important to her.
Caroline believes in building the immune system from the inside out to optimize health. We have total control over what we choose to put into our bodies. Through food, we can choose to either prevent disease or to feed it. We must learn to boost our immune system naturally by feeding the body the nutrients it requires through the consumption of whole plant foods. Using whole plant foods to assist your body to obtain as close to perfect health as possible should always be the first line of treatment for the prevention and/or reversal of symptoms of disease.
A vegan diet when followed as a whole food plant based diet is by far the healthiest diet on the planet, and for the planet. Learn to lose weight naturally, increase your nutrient intake through the consumption of whole plant foods, and boost your immunity. Begin to speed up your metabolism as you increase energy levels, and allow Caroline to assist you in this process through her book as you begin your transition to Live Simply Plant Based.
A simple yet delicious recipe that can be eaten anytime of day. Great for breakfast, lunch or dinner! The avocado is a true superfood, and a staple of a plant based lifestyle. High in monounsaturated, heart healthy fat, rich in potassium, dietary fiber, vitamin C and B6, along with many other vitamins and minerals, avocados are incredibly healthy! Enjoy this recipe from my book “Live Simply Plant Based” available internationally on Amazon.
1 ripe avocado
1 tsp ground cumin
1 garlic clove peeled
½ lime juiced
¼ tsp ground Himalayan pink salt
2 large slices of red onion
2 large slices tomato
2 slices of bread
Sprouts for topping
Slice avocado in half, and remove stone. Scoop out flesh into a small bowl.
Add lime juice, cumin and salt. Mash with a fork until well mixed.
Toast bread, and rub with peeled garlic clove. Discard clove.
Spread avocado mixture onto toast, and top with red onion, tomato and sprouts.
Cook Time Required: 16 minutes in oven or 4 minutes on cooktop.
These burgers are so delicious. They are complex carbohydrate rich, and plant protein dense. When you prepare them yourself, you know exactly what to are eating. Cook up a batch and enjoy over several days, topped on salads, or eaten alone as a snack. Enjoy these burgers for lunch or dinner, delicious served with baked sweet potato fries, and red cabbage slaw, and topped with cashew cheese. Find the recipes for these additions in my book “Live Simply Plant Based”.
Roasted Vegetable Quinoa Burgers
1 ½ cups Roasted baby bello mushrooms, carrots, and onions (in a little olive oil and salt)
1 cup cooked quinoa
½ cup baked sweet potato
1 cup gluten-free ground rolled oats or quick-cooking oats
½ cup raw unsalted cashews
½ cup sweet onion, chopped
¼ cup ground golden flaxseed
¼ cup ketchup or tomato paste
2 cloves garlic, minced
1 tbsp. whole-grain Dijon mustard
1 tbsp. nutritional yeast
1 tsp. smoky turmeric
1 ½ tsp. chilli powder
¼ tsp. ground Himalayan pink salt
¼ tsp. ground black pepper
Bake sweet potato at 425°F in oven for 35-40 minutes, and mushrooms (halved), carrots (sliced thick) and onions (roughly chopped) for 15-20 mins at the same temperature.
While sweet potato and vegetables are cooking, cook quinoa, until tender but not mushy. For added flavor, use vegetable stock instead of water.
Place cashews in a food processor and pulse until coarsely chopped.
Once sweet potato is cooked, remove sweet potato from oven, scoop out 1/2 cup, discard skin, and reduce oven temperature to 350°F
Add onions, mushrooms, carrots, garlic, and sweet potato, to the coarsely chopped cashews in food processor and pulse until mixed well.
Add quinoa to mixture in food processor, and pulse until mixed well.
Use a coffee grinder or mini food processor to grind oats and flax separately until they reach a rough flour-like consistency.
Transfer mixture to from food processor to a bowl and add smoky turmeric, chilli powder, nutritional yeast, flax, ketchup/tomato paste, Dijon mustard, oats, salt and pepper, and mix well with your hands.
Make into 12 burgers. The flatter you make the burgers, the quicker they will cook. Cover a baking sheet with unbleached parchment paper, and place burgers on sheet. Cook 8 minutes each side, or saute in a skillet over medium high heat with a little coconut or sesame oil, 2 minutes each side.
Serve on whole-grain gluten-free buns and top with cashew cheese or ketchup, fresh tomato, red onion, and avocado. Serves 12
The most popular New Year’s Resolution every year is to get healthier, and lose weight. So, with that being said here is a quick and easy, delicious and nutritious, raw plant based vegan, gluten free salad to start off the New Year right. Live Simply Plant Based!
Mango Avocado Salad with Cilantro Lime Vinaigrette
Mango Avocado Salad
1 cup mango cut into large chunks
1 avocado cut into large pieces
½ cup cherry tomatoes halved
½ cup of cucumber (seeds removed) and cut into large pieces
Cilantro Lime Vinaigrette
Juice of 1 lime
4 tbsp. olive oil
2 tbsp. freshly minced cilantro
2 tbsp. water
1 tbsp. rice vinegar
1 tsp. agave
1 clove garlic
¼ tsp. Himalayan pink salt
1/8 tsp. cracked black pepper
Place all ingredients for Mango Avocado Salad in a large bowl and set aside.
Place all ingredients for Cilantro Lime Dressing in a blend and blend until well mixed.
Add dressing to the ingredients in the bowl and mix to coat ingredients well, be careful not to mash the avocado.
Stagger two to three ring molds on a plate and carefully fill them with the salad mixture.
Lift away ring molds slowly and garnish with edible flowers before serving (optional).
Forget the jars and cans of cranberry sauce, this delicious recipe can be whipped up in just 10 minutes. It is perfect served as a sauce, jam or topping for almost any savory or sweet dish.
Thanksgiving is almost here, and what better time to share my cranberry sauce recipe than now! Forget the jars and cans of cranberry sauce, this delicious recipe can be whipped up in just 10 minutes. It is perfect served as a sauce, jam or topping for almost any savory or sweet dish. Continue reading “Cranberry Sauce”
Many people have asked me for this recipe, so it is a pleasure for me to share it on my blog. These truffles are incredibly rich and delicious! They are vegan, gluten-free and low glycemic. They are easy to prepare, provide a good source of plant protein, a rich source of antioxidants and are great as an energy booster. Enjoy!
Many people have asked me for this recipe, so it is a pleasure for me to share it on my blog. These truffles are incredibly rich and delicious! They are vegan, gluten-free and low glycemic. They are easy to prepare, provide a good source of plant protein, a rich source of antioxidants and are great as an energy booster. Enjoy! Continue reading “Assorted Cashew Cacao Truffles”
For a savory healthy treat, this recipe is sure to please. Packed with B vitamins, vitamins C and K, plant proteins and prebiotics, you cannot go wrong with this powerhouse snack.
For a savory healthy treat, this recipe is sure to please. Packed with B vitamins, vitamins C and K, plant proteins and prebiotics, you cannot go wrong with this powerhouse snack. If you prefer kale over swiss chard you can substitute. These chips are dehydrated, which takes longer than roasting or baking but you will retain all the nutrients, which makes them well worth the wait……enjoy! Continue reading “Cheesy Garlic Swiss Chard Chips”