BLUEBERRIES OFFER A MULTITUDE OF BENEFITS:
Blueberries are native to North America, and date back to pre-colonial times. They are deliciously sweet, rich in manganese, and vitamins C and K. Blueberries contain high amounts of polyphenols, including anthocyanins and anthocyanidins which are micronutrients bursting with antioxidants offering excellent health benefits.
It’s thought that these particular polyphenols interfere with the inflammation process that leads to atherosclerosis, therefore reducing the risk of cardiovascular disease. Blueberry polyphenols may also reduce the risk of cancer, and cognitive decline.
Blueberries are also a good source of calcium, magnesium, zinc, iron, and B6. Blueberries also aid digestion, are colon protective, and help balance blood glucose. Just adding 1/2 cup to your breakfast bowl can have great health benefits. Eat up!
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.