Desserting Health Food

Bluevado Pie
Crust
10 date/coconut rolls (remove almonds)
1 1/2 cups Familia, original swiss baby muesli, no added sugar (found in supermarkets)


Filling
10 ounces frozen blueberries
10 pitted dates, chopped
4-5 bananas
1 Haas avocado
1 teaspoon unsweetened shredded coconut
Crust: In a bowl, thoroughly blend the date/coconut rolls and muesli. Transfer mixture to pie plate, pressing down to make pie crust.

Filling: In a high powered blender, blend all filling ingredients, except for coconut, until smooth. Pour into the pie crust. Sprinkle with coconut. Cover and freeze for at least 3 hours before serving.

Easy No-Bake Thumbprint Cookies
3 1/2 cups rolled oats
8 medjool dates, pitted and chopped
1 1/3 cups unsweetened soy milk
1 1/2 cups raw almond butter
3/4 cup coconut, reserving 1/4 cup (optional)
100% all-fruit preserves
Grind oats slightly in a high-powered blender. Pour into a bowl and mix with dates, soy milk, almond butter, and coconut. Form into balls and press down in middle with thumb and place a small amount of fruit preserves in the indentation or roll in reserved coconut. Refrigerate before eating.

Healthy Chocolate Cake

Cake
1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tablespoons Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract


Chocolate Nut Icing:
1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Cake: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well. Spread in a 9.5" X 13.5" nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Icing: Using a high powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead.
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Comments (7) Read through and enter the discussion with the form at the end
LLouise - January 2, 2008 12:52 PM

Oh, that Bluevado pie filling looks great!

Gerry Pugliese - January 2, 2008 1:23 PM

Hey Llouise-

Avocados simply kick butt!

So, are you going to help out with Operation Banana Hunt?

Peace.
-Gerry

Ambulance Nurse - January 8, 2008 11:55 AM

Hello Gerry, thanks for tasty recipes :)

Can you provide me with additional information about calorific capacity?

Gerry Pugliese - January 8, 2008 1:18 PM

Hey Ambulance Nurse-

Dr. Fuhrman isn't much for buzz words, but, this post will give you an idea about calories and stomach capacity:

http://www.diseaseproof.com/archives/weight-loss-foods-that-make-you-thin.html

Peace.
-Gerry

Tom J - July 25, 2010 1:00 PM

I'm really disappointed with the chocolate cake recipe. I like experimenting with recipes and this one looked interesting. It is awful. I followed the recipe exactly. The sides and bottom of the cake burned and the inside is still gooey. It tastes like a gooey vegetable pudding with a very mild chocolate sauce on top. A huge waste of time and money, given the expensive ingredients

Elizabeth M - April 12, 2011 10:28 PM

I just made the chocolate cake today and it is awesome! Delicious and moist. It is dense and certainly not Duncan Hines Cake, but we love it. My cake did not burn and was done inside. Three of us made it together in my family and it was fun! Look at the nutrition in this!

Dp - August 27, 2011 6:09 PM

I had a similar experience with the cake, but I solved it by leaving it in the oven quite a bit longer and changing my expectations. It's not cake like we are used to, because that is junk food relying on processed and unhealthy ingredients. What it is, is a tasty, healthy dessert that even my kids love -- as long as I don't try to make them think it's cake like they get at their grandparents' house when I'm not around.
Why not call it pudding, or molten chocolate cake?

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