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.

The Impossible Burger; Is it a healthy option?

Many people have asked me what I think of the Impossible Burger. So here is the list of its ingredients, and a short and simple break down of some of the questionable ones.

2019 New Impossible Burger Ingredients: Water, soy protein concentrate, coconut oil, sunflower oil, potato protein, natural flavors, 2 percent or less of leghemoglobin (soy), yeast extract, Methylcellulose, culture dextrose, salt, food starch modified, soy protein isolate, mixed tocopherols (vitamin E), sodium ascorbate (vitamin C), thiamin hydrochloride (vitamin B1), zinc gluconate, niacin, pyridoxine hydrochloride (B6), riboflavin (B12)

First of all, unless soy is labeled organic, chances are it is genetically modified to tolerate being sprayed with the extremely dangerous glyphosate herbicide. Glyphosate has been labeled as a carcinogen (cancer causing substance), and has also been linked to certain neurological disorders, inflammation, and birth defects. Another concern is the processing of soy into substances such as soy protein concentrate, leghemoglobin, and soy protein isolate. These processed soy products have not been well studied, and may also be a health concern. Consuming organic soy in the form of tofu, tempeh, edamame, miso, and tamari sauce should be the preferred ways of consuming soy products, as soy in these forms have been consumed for many, many generations with great health benefits.

Yeast extract synonymous with hydrolyzed yeast or autolyzed yeast is a type of processed taste enhancer containing glutamates, and it can be quite addicting. Consuming too much may cause problems for sensitive individuals. Although it does not contain as much glutamates as MSG (monosodium glutamate), consuming this substance on a regular basis can cause the same type of side effects.

Methylcellulose is a non- digestible chemical compound which is derived from cellulose, and consuming to much of this chemical compound may cause gastrointestinal problems such as bloating, indigestion, and constipation.

Added nutrients; Whenever synthetic vitamins and minerals are added to foods it is because these foods have been highly processed, and stripped of their original nutrients. We should be consuming foods as close to their natural state as possible with minimal processing to ensure we are receiving all the nutrients these foods naturally contain.

It the Impossible Burger a healthier alternative for the environment? Yes. Is it cruelty-free? Yes. Would I consume it? Probably not, and definitely not on a regular basis. There are so many delicious healthier alternatives available to choose from, and there are countless ways to make your own delicious veggie burgers. For recipe ideas, check out my book “Live Simply Plant Based”.

Don’t forget to subscribe to my blog!

Carolinehalevegan.com

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/

Avocado Toast

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.

Avocado Toast

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


Directions

  1. Slice avocado in half, and remove stone. Scoop out flesh into a small bowl.
  2. Add lime juice, cumin and salt. Mash with a fork until well mixed.
  3. Toast bread, and rub with peeled garlic clove. Discard clove.
  4. Spread avocado mixture onto toast, and top with red onion, tomato and sprouts.
  5. serves 1-2.

Enjoy!

Don’t forget to subscribe to my blog!

Carolinehalevegan.com



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).

Don’t forget to subscribe to my free blog!

Carolinehalevegan.com