Black Bean Brownies

Desserts don’t have to come from a box, and they certainly don’t have to be made with ingredients that make us feel guilty for eating them. Next time you are craving something sweet to serve after dinner – skip the recipes made with cancer causing GMOs, blood sugar spiking white flour and artery clogging butter – and opt for this nutrient dense recipe chock full of vegan plant power…try these delicious black bean brownies from chocolate covered Katie. My daughter shown to the left, this is one of her favorite desserts.plant based black bean brownies

Black Bean Brownies
Plant based vegan gluten free dairy free
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Ingredients
  1. 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  2. 2 tbsp cocoa powder (10g)
  3. 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
  4. 1/4 tsp salt
  5. 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
  6. pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  7. 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
  8. 2 tsp pure vanilla extract
  9. 1/2 tsp baking powder
  10. 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  11. optional: more chips, for presentation
Instructions
  1. Preheat oven to 350 F.
  2. Combine all ingredients except chips in a good food processor, and blend until completely smooth.
  3. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
  4. Stir in the chips, then pour into a greased 8×8 pan.
  5. Optional: sprinkle extra chocolate chips over the top.
  6. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
Art of Healthy Eating https://www.artofhealthyeating.com/
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Chocolate Avocado Pudding

Avocado Chocolate Pudding
Gluten Free, Dairy Free, Sugar Free
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Ingredients
  1. 3 ripe avocados
  2. 1/3 cup almond milk
  3. 1/3 cup maple syrup
  4. 1 tsp vanilla
  5. 1/2 cup raw cocoa powder
Instructions
  1. Remove pits from avocado, and measure all ingredients.
  2. Add all contents to blender and puree - best if consumed within 24 hours. Garnish with sliced avocado and raspberries if desired.
Notes
  1. Hard to believe something so delicous and decadent could be raw, vegan, gluten free, and so good for you. I definitely did not mind giving my girls this for dessert tonight. Avocados are high in oleic acid, (known to protect against breast cancer) folate (which helps prevent heart disease) as well as vitamin E- great for overall health. Dark chocolate and vanilla are both rich in anti oxidants, which helpt to defend against cancer. For a variation, layer with fresh berries and slivered almonds or add in peppermint or almond extract. Guilt free and delicious – need I say more!
Art of Healthy Eating https://www.artofhealthyeating.com/
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Local food sourcing equals less waste

As Schools Buy More Local Food, Kids Throw Less Food In The Trash by Dan Charles
NPR – October 20, 2015
More and more schools are trying to serve meals with food that was grown nearby. The U.S. Department of Agriculture just released some statistics documenting the trend….
http://www.npr.org/sections/thesalt/2015/10/20/450294392/as-schools-buy-more-local-food-kids-throw-less-food-in-the-trash?sc=17&f=1001&utm_source=iosnewsapp&utm_medium=Email&utm_campaign=app

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Rainbow Fruit Skewers

Mixed fruits and berries on skewers. studio shot

Mixed fruits and berries on skewers. studio shot

Encouraging children to eat more fruit is certainly not the same as the vegetable struggle. Full of natural sweetness, fruit is a healthy and delicious treat anytime of the day that children tend to gobble right up. Try to stick with produce that is in season whenever possible. Eating with the seasons is better for the environment, is more affordable, and is generally fresher/higher in nutrient density making it better for our health. Try these colorful, fun fruit skewers at your child’s next playdate or party. They are easy and always a crowd pleaser. 

Ingredients

1/2 cup blueberries

1/2 cup raspberries

1/2 cup orange segments, cut into 1 inch pieces

1/2 cup kiwi, cut into 1 inch pieces

1/2 cup grapefruit, cut into 1 inch pieces

½ cup pineapple cut into 1 inch pieces

6-10 wooden skewers

Instructions

Wash and dry all fruit thoroughly. For each skewer, thread fruit pieces in a rainbow pattern starting first with 1 raspberry, followed by a piece of grapefruit, orange, pineapple, kiwi and finally ending with 2 blueberries. 

Rainbow Fruit Skewers

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eat the rainbow chart

I ate a Rainbow Chart

eat the rainbow chart

eat the rainbow chart

Having good tools at home is key to getting little ones to “Eat the Rainbow.” Remember, it can take 10-20 exposures for a child to try a new food so don’t give up! Try this one by “Today I ate a Rainbow” and give your child a chance to be part of the process.   http://www.todayiatearainbow.com/resources/free-downloads/

 

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Join us at Boston Veg Food Fest This Weekend!

BVFF-Logo-newnameJoin us at the 20th annual Boston Veg Food Fest this weekend! We are proud to support this amazing event, where will be selling our delicious Superfoodie Dust and Childrens Food Art Books. We are also planning to raffle off a cleanse from one of our sponsors, CocoBeet.  See you then!

 

 

The Boston Vegetarian Society proudly presents The 20th Anniversary Boston Veg Food Fest

  • Saturday, October 24, 2015, 11AM* – 6PM
  • Sunday, October 25, 2015, 10AM – 4PM

*Saturday 10 – 11 a.m. Preview Hour. A limited number of tickets ($5) are on sale to enter the Exhibitor Room at 10 a.m., before the doors open at 11 a.m. for Free Admission to all. Buy your ticket here!

Reggie Lewis Athletic Center
1350 Tremont Street, Boston, Massachusetts
Subway stop across the street

 

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