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Sweet Potato Pudding

January 25, 2015 by Jillian Leave a Comment

Sweet Potato Pudding

Sweet potatoes are one of my new favorite foods here in Beijing (the other being pomelos). They are super cheap and readily available, plus sweet potatoes are easy to prepare and very filling. Not to mention the health benefits. I’ve always loved my mom’s sweet potato casserole at Thanksgiving, but I know the recipe included butter, sugar, and eggs – 3 ingredients that pretty much cancel out the good stuff in the sweet potato itself. Last year I attended an amazing vegan workshop held through PCRM (Physician’s Committee for Responsible Medicine) that focused on how anyone can help prevent and cure cancer through a vegan diet. I came home with some vegan recipes that were so delicious and simple to create, I was in a state of wild and utter happiness. One of those recipes was Sweet Potato Pudding. 5 ingredients, 5 minutes to make, and devoured in about 1 minute!

Before I wow you with this genius recipe, let’s take a quick look at the great health benefits of sweet potatoes:

  • They are a good source of vitamin C, which is necessary in warding off cold and flu viruses, instrumental in bone and tooth formation, digestion, and blood cell formation. It also accelerates wound healing and produces collagen, the substance that maintains skin’s youthful elasticity and helps us cope with stress. Vitamin C has been linked to fighting cancerous toxins as well.
  • They contain vitamin D, which is crucial to the immune system and linked to our energy levels and moods. Vitamin D is essential for building healthy bones, heart, nerves, skin, and teeth, as well as supporting the thyroid gland.
  • They contain iron, an essential mineral that is responsible for red and white blood cell production, resistance to stress, adequate energy levels, proper immune functioning, and other duties.
  • Sweet potatoes are a good source of magnesium and potassium. Magnesium plays an important role in healthy artery, blood, bone, heart, muscle, and nerve function. It’s also known as the relaxation and anti-stress mineral. Potassium is an electrolyte that regulates heartbeat and nerve signals, and protects and controls the kidneys.
  • Another perk is that the natural sugars in sweet potatoes are slowly released into the bloodstream, which creates a balanced and regular source of energy without the negative side effects associated with other types of sugar, such as weight gain and fatigue.
  • Finally, sweet potatoes are high in beta carotene and other carotenoids, as indicated by their beautiful orange color. Carotenoids are powerful antioxidants that fight cancer, strengthen our eyesight, and boost our immunity.

I’m impressed not only with the health benefits of sweet potatoes, but the flavor and versatility of them. Take your pick – grilled, baked, roasted, sauteed, pureed, steamed, in soups, stews, salads, or even sweet potato fries. It’s important to note something that I learned from the instructor at my PCRM vegan workshop; be careful not to cook sweet potatoes at ultra high temperatures because it diminishes the nutrients. (this is true of many other vegetables as well). My instructor suggested roasting sweet potatoes in the oven at about 200-250 degrees. It takes longer, but the nutrients remain intact and the natural sugars have more time to simmer and come out, making for an even sweeter sweet potato!

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Filed Under: Quick & Easy, Recipes Tagged With: almond milk, breakfast, cinnamon, compassionate, compassionate women, gluten free, health, healthy, love, maple syrup, nutrition, nutritious, organic, pcrm, peace, plant power, plant-based, pudding, recipe, recipes, rolled oats, sweet potato, sweet potato pudding, sweet potato recipes, sweet potatoes, vegan, vegan workshop, vegetarian, women

Vegan & Gluten Free Banana Nut Scones

September 23, 2014 by Jillian Leave a Comment

Banana Nut Scones

Who doesn’t love a good scone? That’s one thing I missed when I switched over to a gluten free, vegan lifestyle. There was a bakery in Austin that had the most amazing chocolate chip scones and I miss them, but now that I have a foundation for plant-based scones, the possibilities are endless! I originally found this amazing recipe on CookieandKate.com and it was so delicious looking (and easy) that I had to try it. The scones came out great! I’ve tweaked the recipe so that’s it gluten free and vegan (original is not gluten free), added one minor ingredient, a couple of other small changes and bam! – scones that are yummy, healthy, and cruelty-free. I’ve made this recipe so many times – I’ve tried it in scone form, muffin form, and full on cake form. I have to say the scones are still my favorite.

Coconut Oil Spray Pan of Toasted Pecans Toasted Pecans

First things first, toasting the pecans. It calls to toast them in the oven on parchment paper, but of course I never have parchment paper (sigh…) so instead I used coconut oil spray on the baking sheet and it worked perfectly. After 3 minutes, pull them out of the oven and chop them up. I don’t get too focused on chopping them finely, otherwise my OCD will kick in and it will take me an hour just to chop the pecans.

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Filed Under: Confection, Recipes Tagged With: almond meal, almond milk, baking, banana, breakfast, brown rice flour, coconut oil, compassion, compassionate women, cruelty free, earth balance, flax milk, glaze, gluten free, health, healthy, humane, love, maple glaze, maple syrup, muffins, non-GMO, nut, nutrition, nutritious, organic, peace, pecans, plant-based, recipe, recipes, scone, scones, vegan, vegetarian, women

HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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