This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
Vegan Sweet Potato Cocoa Pudding
by Lucia Stansbie
This vegan delicious dessert is packed with antioxidants carotenoids from the sweet potatoes, and quercetin from cacao powder and nibs. Antioxidants are essential to fight free radical and consequently lower inflammation. Studies pointed that cinnamon can help lower blood glucose levels, something useful if trying to modulate them but still wanting to have a dessert. Sweet potatoes are also rich in fiber which in the gut is fermented by bacteria producing “short chain fatty acids” (SCFA) as a by product. SCFA are essential to modulate cellular metabolism, blood glucose regulation and support neurotransmitters production.
• 1 large sweet potato, peeled and cut into inch long cubes
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• 4 medjool dates, pitted
• 1 tbsp raw manuka honey
• 1 tbsp of almond butter
• 3 tbsp cocoa powder
• Cacao nibs
• Orange zest, raspberries or fresh mint to serve
Preheat the oven to 180°C/350°F/gas mark 4, coat the sweet potato chunks with the melted coconut oil and cinnamon. Bake for 30–35 minutes or until soft and then let them outside the oven for 1 hour. While the potatoes are cooling soak the dates in boiling water for 10/20 minutes, then discharge the water.
When the potatoes are cold, bend them until smooth (if too sticky add a bit of water) and then start adding all the other ingredients (dates, honey and cocoa powder) but not the cacao nibs.
Once reached a smooth and soft consistency place in a bowl and mix in the cacao nibs and store in the fridge until serving.