Sweet Potato Brownie Bites

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.

Recipe

  • 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

Directions

  1. Preheat oven to 325 F. Boil 1 cup sweet potato on stovetop until tender (about 10 minutes), strain, mash, and set aside.
  2. Sift flour, baking soda and raw cacao powder into a medium sized bowl. Add salt and mix well.
  3. 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.
  4. In a food processor place sifted dry ingredients, add sweet potato, coconut sugar, nut butter, and pulse until well mixed.
  5. 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.

Rice

The benefits of consuming brown rice versus white rice are well known by the majority of the population. However, for those of you who are unsure, here are a few facts. White rice is a processed grain, and works as a simple carbohydrate. White rice is low in nutrients, as it has been stripped of its husk, bran, and germ. Brown rice on the other hand has been minimally processed, is high in fiber, and rich in vitamins and minerals. If you are wondering which color of rice is the most nutrient dense of all, it is red rice. It contains up to ten times more antioxidants than brown rice.

There has also been a lot of confusing information regarding arsenic levels found in rice. This is because around thirty years ago arsenic was dumped on cotton fields in the southern states of the United States where rice is now grown. However do not let this prevent you from reaping the benefits of this gluten-free, high fiber food, as rice grown in other regions has been tested for arsenic levels, and the following have been found safe to consume.

Lundberg Farms rice from California have lower amounts of arsenic than many other brands. Aromatic rices, such as brown basmati, brown jasmine, red rice, and black rice also have lower levels. Rice grown in California, India, and Pakistan has very low levels of arsenic.

Tip: To add flavor to rice, cook it in vegetable stock. To add extra flavor, and a nutrient-dense boost add garlic, ginger, shiitake mushrooms, and a bay leaf at the beginning of cooking.

Skincare Talk Radio Show Presentation on Plant Based Health

Thank you to Cieloscent for inviting me to talk on her show about living simply plant based. To hear the presentation simply click on the link! http://skincaretalkradio.cieloscent.com/s-707-the-plant-based-nutrition-doctor-caroline-hale/

Mango Avocado Salad with Cilantro Lime Vinaigrette

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

Directions

  1. Place all ingredients for Mango Avocado Salad in a large bowl and set aside.
  2. Place all ingredients for Cilantro Lime Dressing in a blend and blend until well mixed.
  3. Add dressing to the ingredients in the bowl and mix to coat ingredients well, be careful not to mash the avocado. 
  4. Stagger two to three ring molds on a plate and carefully fill them with the salad mixture. 
  5. Lift away ring molds slowly and garnish with edible flowers before serving (optional).

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Carolinehalevegan.com


Cranberry Sauce

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”

Assorted Cashew Cacao Truffles

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”

Cheesy Garlic Swiss Chard Chips

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”

Raw Walnut Mushroom Chilli (vegan and gluten-free)

The meatiness of the walnuts and mushrooms combined with the flavors of the other ingredients is truly outstanding.

This is probably one of my favorite raw vegan creations. The meatiness of the walnuts and mushrooms combined with the flavors of the other ingredients is truly outstanding. I was considering saving this recipe for my next book, but it would be selfish of me not to share it now. This dish is so easy to prepare, and will definitely leave you wanting more…..enjoy! Continue reading “Raw Walnut Mushroom Chilli (vegan and gluten-free)”

Raw Chocolate Raspberry Fudge Tart

When you feel the need for something a little sweet, how about trying this rich, delicious beauty! Raw plant based vegan nutrition, and gluten-free. Packed full of antioxidants and plant protein rich. Just a small slice is enough to curb cravings, and to boost energy!

When you feel the need for something a little sweet, how about trying this rich, delicious beauty! Raw plant based vegan nutrition, and gluten-free. Packed full of antioxidants and plant protein rich. Just a small slice is enough to curb cravings, and to boost energy! See recipe below. Continue reading “Raw Chocolate Raspberry Fudge Tart”

Consuming Wheat Gluten

New gluten proteins (gliadins) have been discovered in wheat grown today. These new proteins did not exist in strains grown before the production of genetically engineered crops.

New gluten proteins (gliadins) have been discovered in wheat grown today. These new proteins did not exist in strains grown before the production of genetically engineered crops. Even century old strains of wheat gluten that have been tested and found to be associated with celiac disease are found in much lower quantities than the new strains grown today. These new gluten proteins are dangerous and foreign to the body. It is no wonder that celiac disease, gluten sensitivity, and other autoimmune diseases are on the rise.  Continue reading “Consuming Wheat Gluten”