Life is a journey, as we know. We follow our dreams, we make goals, we go three steps forward and two back. And that’s ok as long as we are doing it with awareness. Eventually we will get where we want to go, where we feel at home, feel right.
It is the same with our diet. Let’s change our diet ever so often to match our new and improved selves. I raised my children in the very early stages on McDonalds, completely oblivious that it might not give the best building blocks to the little bodies. Only when my own body felt weak and hurt when eating certain foods did I realise that there was an important alternative to quick and cheap food and being full wasn’t the end goal but staying healthy.
I discovered a wonderful book, Deliciously Ella by Ella Woodward, who has her own fascinating health story and who makes it easier for us newbies to go on a food adventure that is delicious and very good for supporting our well-being.
Tonight I tried her Sweet Potato Brownies which worked a treat.
Makes 10-12 Brownies
2 medium sized-large sweet potatoes (600g)
14 Medjool dates, pitted
2/3 mug ground almonds (80g)
1/2 mug buckwheat or brown rice flour (100g)
4 tablespoons raw cacao powder
3 tablespoons maple syrup
pinch of salt
Preheat oven to 180 C
Peel the sweet potatoes. Cut them into chunks and place into steamer for about 20 min, until they become really soft.
Once they are perfectly soft and beginning to fall apart, remove them and add to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.
Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
Place the mix into a lined baking dish and bake for about 30-30 minutes, until you can pierce the brownie cake with a fork and bring it out dry. Remove the tray and allow to cool for about 10 minutes. This is really important, as the brownies need time to stick together.