Good Nutrition Advice

For a healthy body and mind

Tag: vegan food

Vegan Sweet Potato Brownies

These healthy vegan sweet potato brownies make the perfect substitute for the refined high sugar brownies you usually eat. What’s not to like? A chocolate brownie that’s good for you! So, let’s take a break from pumpkin. These brownies are baked with a burst of rich flavors and perfect for the chilly Autumn weather. Paired, of course, with your favorite tea or coffee.


1 large sweet potato, peeled and cubed
150 g dark chocolate, chopped
25g coconut oil, melted
100 ml maple syrup
2 tbs ground flax seed + 6 tbs water
100 g almond flour
1/4 cup (30 g) cacao powder
2 tbs (21 g) espresso powder
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
Chopped nuts (optional)
Sliced figs (optional)

1. Boil the sweet potato cubes for around 10 minutes, until soft. Drain and mash until smooth, then set aside to cool.

2. Preheat the oven to 325ºF (160ºC)

3. Mix the flax seed and water. Let it set for about 15 minutes.

4. Melt chopped chocolate in a glass bowl over a pot of simmering water. Take off the heat then stir the melted coconut oil and maple syrup into the chocolate.

5. Stir the chocolate mixture into the sweet potato, add the flax mixture, then fold in the almond flour, baking powder, cacao powder, salt and cinnamon.

6. Pour mixture into a square pan. Sprinkle chopped nuts and sliced figs, and bake for 30-35 minutes, until the brownie is crusted on the outside. Allow to cool, then cut into squares.


How to Make Courgette Spaghetti

So, last week — and I really can’t imagine why it’s taken me so long — I finally got around to learning how to make courgette spaghetti and buying a spiralizer.

A what, I hear you ask? You know, one of those contraptions for shredding courgettes so you can eat raw vegetables and pretend you’re eating spaghetti.

I can hear you all sniggering now… But not so fast! I have to tell you it is the best thing I’ve done since I spent ridiculous amounts of money of that whizzy juicer that’s now lurking in the loft. Seriously, I have been having lots of fun. And I’ve discovered a whole new world of ‘spiralizing’.

My all-time favourite has to be spiralized courgette with a spoon of pesto, some baby tomatoes and a handful of pistachios. BUT chuck in a few M&S oriental chilli and lime prawns and you’d have a hard time finding a better dish in any Michelin starred restaurant. OK, maybe I’m exaggerating a little — but not much.

Courgette spaghettiThese are a few of my favourites so far:

Avocado, Feta and Spinach and
Turkey Meatballs.

Actually, what I have found is you can use any of your favourite pasta sauces or any combination you fancy.

I’m off to try asparagus and mozzarella, with an egg, a squeeze of lemon and lots of parmesan…

Bon appetit!


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