guilt-free

Spiced Sweet Potato Wedges + Avocado Superfood Dip

Spiced sweet potatoes featured image

There's something about sweet potatoes. Don't you love them? I do! Sweet potatoes are the healthy alternative to regular potatoes because they actually pack a punch of essential vitamins and minerals. They are anti-inflammatory and help balance blood sugar. The words 'yams' and 'sweet potatoes' are often interchangeable. They are actually two different vegetables, but are both great options.

Staying clear of all whites is always best (white breads, flours, sugars, etc.), but there is an exception... Japanese sweet potatoes. They are white-light yellow inside and have a purple skin. These are actually the most nutrient dense of all sweet potatoes. So enjoy your sweet potatoes/yams, especially the Japanese ones!

Spiced Sweet Potato Wedges

Ingredients

2 sweet potatoes, peeled and cut into wedges (I used yam & Japanese sweet potato)

2 Tablespoons melted coconut oil

1 teaspoon chili powder

1 teaspoon cinnamon

1 teaspoon turmeric

Pinch of cayenne

Sea salt and black pepper, to taste

Procedure

  1. Preheat oven to 425 F.
  2. Place sweet potato wedges in an oven safe dish.
  3. Combine coconut oil and spices in a small bowl and drizzle over potatoes. Mix to coat well.
  4. Bake for 25-30 minutes, until tender. Turn broiler on towards the end if you want them crispy.
  5. Serve with avocado superfood dip (recipe below).
Spiced sweet potatoes

Avocado Superfood Dip

Ingredients

1 ripe avocado

2 Tablespoons raw tahini

1 teaspoon spirulina (I use HealthForce brand)

1 teaspoon raw honey

Juice of 1/2 lemon

1/2 cup water, or to desired consistency

Procedure

  1. Place all ingredients in blender and blend until smooth. Garnish with fresh herbs and enjoy.

What's your favorite way to eat sweet potatoes? Share your creations and recipes below or on social media with #apurifiedlife

Double Layer Chocolate Slice

Chocolate Slice featured image

Another day, another guilt-free chocolate creation. I was about to make some chocolate for an afternoon boost, and couldn't decide between a simple chocolate bar or raw brownies. Then I thought, I want both in one bite. So this happened. And it was heaven. Cacao has many health benefits. It is truly a superfood, but of course, when it's in its pure unrefined state and not when consumed in excess or with loads of refined sugar and dairy.

Pure unrefined (raw) cacao properties:

  • Rich in magnesium - essential nutrients for vitality
  • High in antioxidants - cancer and heart disease prevention
  • High in iron - provides oxygen to cells
  • High in chromium - balances blood sugar
  • Theobromine - lowers blood pressure, boosts energy
  • Dopamine - Neurotransmitter that boosts pleasure
  • Serotonin - Neurotransmitter that balances mood and fights stress
  • Tryptophan - an amino acid that is the most commonly deficient

So there you have it. Raw chocolate is simply good for you in right amounts. I'm going to be celebrating the weekend with this creation. I hope you do too.

Chocolate slice

Ingredients

Bottom layer:

20 medjool dates, pitted

1/2 cup unsweetened shredded coconut

1/2 cup raw cacao powder

1 Tablespoon lemon juice

Pinch of celtic sea salt

Top layer:

1/2 cup melted coconut oil

1/2 cup raw cacao paste (or caca powder)

2 Tablespoons coconut nectar or raw honey

1/2 teaspoon vanilla extract

Pinch of sea salt

Procedure

Bottom layer:

  1. Place all ingredients in a food processor and process until well combined and mixture holds together when pressed with fingers.
  2. Line a small dish with parchment paper and press mixture down to form layer. Make sure to use a dish where you will cover all the surface, I used a 5 x 7 dish.
  3. Place in the refrigerator while you prepare the top layer.

Top layer:

  1. Mix melted coconut oil and cacao paste (melt ahead) or cacao powder.
  2. Place in a bowl and whisk in remaining ingredients.
  3. Pour over bottom layer and place back in the refrigerator until set, about 20-30 minutes.
  4. Cut into slices to serve. Store in the refrigerator.

Makes 12 slices

 

Coconut-Lavender Pie with Plum Sauce (Raw & Vegan)

coconut lavender pie feature

This has to be the best raw dessert I've ever made. My sister has attested to it as well. She gets spoiled by me once a year. Actually, most days, but on her birthday she gets to request any dessert she wants. This year, she left it up to me, so I let the summer flavors guide me.

Enter this insanely good Coconut-Lavender Pie with Plum Sauce.

I know you'll love this one also. Every bite is perfect.

Ingredients

Crust

1/4 cup raw hemp seeds

2 1/2 cups fresh medjool dates

1/2 cup unsweetened shredded coconut

1/4 teaspoon sea salt

Coconut-Lavender Filling

4 cups fresh coconut meat or thick coconut cream (To get coconut cream, place canned coconut milk in the refrigerator for about 24 hours. Use the thick layer that separates at top.)

1 cup coconut milk

4 Tablespoons raw honey or grade B maple syrup

1/4 cup coconut oil, melted

2 teaspoons fresh lavender

2 teaspoons vanilla extract (or vanilla powder)

Juice of 1/2 lemon

Pinch of sea salt, to taste

Plum Sauce

2 fresh plums + a few extra to garnish

1 teaspoon raw honey

Note: I used an 11-inch springform pan. You might want to cut the recipe in half if you're using a smaller pan, or you can leave it and have thicker layers. 

coconut lavender pie

Procedure

Crust

  1. Place hemp seeds in food processor and process until ground. Add remaining ingredients and process until well incorporated and mixture holds together when pressed with fingers.
  2. Press mixture evenly onto bottom of a springform pan (I used an 11-inch size pan). You might want to line it with parchment paper so it doesn't stick to the bottom.
  3. Place in the refrigerator while you prepare filling.

Coconut-Lavender Filling

  1. Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust if needed.
  2. Pour over crust and place in the freezer for at least 8 hours, until it has set completely. Store in freezer.

Plum Sauce

  1. Place ingredients in blender and blend until smooth. I chose to leave the skins of the plums on, but you may take them off if you don't want pieces of skin left.

Serve

  1. To serve, remove pie from freezer and let sit out 20-30 minutes before serving for it to thaw out and be the perfect consistency.
  2. Decorate with sliced plums and drizzle with plum sauce.

coconut lavender pie 3

Enjoy and savor every bite!

Xo