Scrumptious Brownies

These brownies are actually extremely healthy AND satisfy your craving for something sweet!

1 cup of old fashioned oats

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1/4 cup flax meal

1/3 cup cacao powder

1/4 teaspoon each of baking soda, baking powder, and salt

1 teaspoon vanilla extract

3 tablespoons melted coconut oil

1 egg
1/2 cup honey

1/2 cup cooked beets

1 cup black beans rinsed

1 cup dark chocolate chips

Heat oven to 375 degrees and line an 8×8 pan with parchment paper.

In a food processor, add all dry ingredients and blend until they are fine, like flour. Add vanilla, coconut oil, egg, and honey and blend to mix. Add beans and beets. blend until batter is smooth. Hand mix in 1/2 cup of the chips. Pour batter into the prepared pan, smooth, and sprinkle the rest of the chips on top. Bake for 25 minute. Allow to cool in the pan. Cut into desired sized brownies and enjoy!!

SWEET BEET HUMMUS

Just tried this hummus for the first time and love it!beet hummus
The color is beautiful, and the addition of
beets adds so many more nutrients, as well
as being a huge liver detoxifier.
Ingredients:
1 Medium beet roasted and peeled
1 15oz can of white beans, garbanzo,
navy, or butter (I like butter beans, it makes for a creamer hummus)
Zest of one lemon
Juice of one lemon
2 large cloves of garlic minced
2 heaping TBSP of tahini
1/4 c olive oil
A pinch of salt and pepper

 

Quarter cooled,peeled beet and put in food processor, pulse until
finally chopped.
Add remaining ingredients except olive oil, blend until smooth.
Drizzle olive oil in while hummus is mixing.
Taste and adjust seasoning.
Will store well in refrigerator for up to a week.

QUINOA SALAD WITH SWEET POTATOES, BEETS, AND POMEGRANATE

 

 

8 servings 1 ¼ cups each

2 medium Beets *

2 medium sweet potatoes

3 cups vegetable broth or water (I use water to keep the sodium low)

2 cups red quinoa

½ t salt

½ t ground pepper

1 orange

¼ c plus 2 T finely chopped parsley divided

½ cup finely chopped pitted dates (raisins work well here also)

1 whole pomegranate seeded

 

Pre heat oven to 375

Trim beet root and stem, wrap in foil, place in center of oven. Roast until tender about 1-11/2 hrs.

In another shallow pan place sweet potato, which has been cut into bite sized chunks and lightly oiled.

Toss sweet potatoes occasionally until soft then remove from oven

Meanwhile bring liquid to a boil and add quinoa and salt. Reduce heat, cover and simmer until liquid is absorbed (about 20 minutes)

 

Dressing:

Zest and juice the orange should be 1/3 cup, mix with vinegar, salt and pepper and oil. Wisk until combined. Add ¼ cup parsley.

When beets are cool enough to handle, peel and chop into bite sized pieces. Add to the quinoa along with the sweet potatoes and dates. Pour dressing over and mix gently to combine.

Serve garnished with pomegranate seeds and parsley.

*If you are not a fan of beets, omit and add 1 cup of steamed peas instead. This looks beautiful and tases delicious!

Double this recipe, place in a pretty casserole dish and share with a friend or neighbor!

Enjoy!