Whole food, plant-based meals don't have to be boring!
Anything you ate before becoming "plant-curious" can be replicated using whole food, plant-based ingredients. Sure, they may not be exactly the same but will provide you with nourishing and delicious alternatives to the inflammatory foods that led you on this journey. Let me know what you think!
SWEET POTATO CHOCOLATE CAKE
Whole food, plant-based, no oil... and delicious!
I don't normally eat cake but I have made this for birthdays and special occasions. It looks as good as it tastes and passed the taste-test of two kids and a husband.
BLACK BEAN BROWNIES
Who would have thought that something so healthy could be delicious? Black beans, dates and cocoa topped with chocolate avocado mousse. Sprinkle them with chopped raw pistachios and dried goji berries.
Take them to gatherings and share them. There will be no left overs!
Nice to you. Nice to the animals.
Never throw away over-ripe bananas again! Bananas make the best ice-cream. A dash of cocoa or some blueberries can be a nice addition, or just plain with a splash of vanilla and a couple of dates. You will soon be treating yourself to nice-cream every single day! All you need is peeled, frozen bananas and a high speed blender.
"I can't give up my cheese!"
I've heard this so often when people find out I ditched dairy for my health. Cheese is highly addictive, a concentrated source of saturated fats and high in sodium, none of which are health promoting. To break the cheese addiction and the casomorphin hit that comes from dairy, there are many commercial plant-based alternatives. However, many of these are high in saturated fats from nuts and coconut oil. This recipe for chickpea cheddar is low in fat compared to other nut-based cheeses but still delivers the Umami flavour of regular cow cheese. It is delicious with flaxseed crackers and a little bit of beetroot relish and avocado.