I saw this soup recipe on Facebook earlier today and can’t wait to try it. With all the ingredients it includes, the taste should be right up my alley, plus so healthy, to boot. At the end of the video she mentions that for today they are offering a free pdf of the 56-page Cooking With Coconut cookbook where the recipes are geared toward fat-burning, boosting metabolism, and regaining energy, so act quickly and take advantage of that!
- The Automatic Menu Plan: how to save HOURS planning and shopping with my simple 3-step strategy
- How to Get 5 Serves of Greens on Autopilot: smash the five-a-day recommendation by having five serves of GREENS a day, giving you wiggle room with the rest of your diet
- Discover The Silent Killer: The Most Commonly Consumed, Acidic, Thyroid-Damaging Inflammatory Foods that you’ve been told was HEALTHY & How to Avoid Them
- Easy Simple Swaps: how to eliminate the seven most acidic, commonly consumed foods with nourishing, delicious alternatives
- Master the Sweet Tooth Saviour: How to Make Alkaline, Delicious Desserts to Satisfy Even the Sweetest Tooth on Earth
- The Top 8 Most Easily Added Alkaline Foods: these take no time to add into your existing meals but they will make a world of difference
Sweet Potato Brownies
This is the the easiest sweet potato brownie recipe you’ll ever see! It includes alkaline, anti-inflammatory and anti-oxidant rich ingredients and only takes 15-20 minutes to make!
I love this for it’s speed, ease and deliciousness – gets you out of a bother when you have a sweet tooth but contains only 3-4 g of sugar per serve!That’s practically nothing!
1 whole medium sweet potato
2 cups almonds (or cashews or a mix)
5 tablespoon raw cacao powder
1 pinch Himalayan salt
¼ cup coconut oil, melted
*¼ cup rice malt syrup
Optional: 1 tablespoon coconut flour (optional but adds to texture)
*Personal Note: After learning about how so many rice-based products are filled with arsenic, I’m thinking I will try substituting a different sweetener…..maybe coconut nectar or maple syrup, since their consistency would be similar.
1) start by peeling and chopping the sweet potato into large, rough chunks and then boil until soft (about 15-20 minutes depending on the size of the chunks)
2) Set that aside and cool and in the meantime, blend the nuts, cacao and salt until reasonably fine.
3) Put this in a mixing bowl with the coconut oil, coconut flour (if using) and rice malt syrup and mix through thoroughly.
4) Once the sweet potato has cooled, mash this and then stir and fold this into the mixture.
5) Put everything into a lined or lightly greased pan and press it down firmly, and then put into the fridge or freezer (depending on how you’re going to use it – see below).
This makes about a dozen decent slices (or more if you want them for snacks) and contains zero fructose and very little sugar – BUT – lots of protein, fibre and healthy fats to keep you going for hours.
If you are going to eat all of them between yourself, family, guests etc these within a couple of days, put straight into the fridge. However, if you are planning on having them slowly over a week or two, cover and put in the freezer as sliced, individual serves. You can remove them and enjoy within just 10-15 minutes of taking them out of the freezer.
p.s. Be sure to subscribe to Self-help Health so you don’t miss any future posts. Also check out my website Evolution Made Easier (and its To Your Health page) and my blog of the same name for more helpful information, tips, tools and resources.
Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.