We all are enjoying our workouts and are very eager to move to the new location with its advanced opportunities, so exciting!
Striving for the best we can do, our nutrition comes also into focus. We try to eat healthily and we all know that ice-cream, cakes, pastries, cookies, potato chips, etc. don’t belong in this picture of health. Merely as an excuse, we tend to say that everything in moderation is okay, but this turns out to be a very tricky thought: what is moderation? For one person moderation might mean 1 serving a day, for another 1 serving a month. Additionally, sugary and fatty foods work as an addiction to our brains, so if we keep eating these foods it is hard to apply moderation.
However we don’t have to panic here, we can still enjoy delicious and at the same time healthy foods. In my last post I showed you the pumpkin cake, remember? Now I would like to share with you this very simple, healthy and yummy dessert without lots of sugar, cream or butter:
Chocolate sweet potato pudding
by Laurie Sadowski lauriesadowski.com
Serves approx. 4
- 2 + 3/4 cup cooked sweet potatoes, cold and mashed
- 5 TBS unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt (or omit if you like)
- 3-4 TBS unsweetened nondairy milk (eg. soy, oat, rice milk)
Put everything but the milk in a foodprocessor (or blender, or use a bar mixer), process until smooth then add milk until desired consistency has been reached. Can be served right away or refrigerate overnight.
- Baking the sweet potatoes in the oven (45 mins at 230°C) will give more flavour. Scrub the potatoes first, put in aluminium foil and poke with a sharp knife several times. Cool and remove skin.
- Dessert can also be served warm
- Can also be used as a chocolate spread on a sandwich.
Heleen Roex-Haitjema, MD
Certificate in Plant-Based Nutrition, Cornell University, New York.
Certified Food for Life Instructor, PCRM, Washington DC / classes with valuable health information and cooking demos