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Nutrient-Dense. Delicious. Dessert.

20 J0000006UTC 2011

Ah, the sweet tooth. There are many theories as to why this tooth pops up in so many mouths. Some say it is an ancestral, evolutionary leftover— that, because there were not many opportunities for calorie-laden and there for quick-energy-producing foods back in the time of the cave man (they did not find Butterfinger Bars or Pepsis lying around in the sand), they were able to hone in on items that were rich in sugars such as certain roots, berries and fruits so they could catch an antelope or escape from a saber-toothed tiger.

Some say it is learned from early childhood when we are given sweet grain cereals and sugary jarred mush right after breast milk rather than mush made from primarily meats and veggies. Once Froot Loops are introduced as a snack, forget about it.

I think it’s both of these plus a current food culture laden with quick-fix, easy-opportunities for both sugar and a host of items masquerading as sugar (aspartame/Nutrasweet/Equal and sucralose/Splenda). Our taste buds acclimate to an increasingly sweet taste and begin to demand more while the cells, pancreas and liver become overwhelmed and want us to pull back. Rather than needing this sugar to take down a wooly mammoth we mosey to the kitchen and open the fridge.

Because I know how much we both love our sweets, here are two recipes (great for summer) that with both satisfy your sweet tooth AND provide some measure of nutrient provision for your day. Keep in mind: I am not a calorie counter and I am not scared of fat, so long as it is healthy fat from WHOLE, clean sources, none of that hydrogenated cottonseed oil crap. These recipes have some form of real sugar and fat. I don’t do the fake stuff. I don’t trick my body. Deal with it.

And folks, remember moderation.


1 ripe avocado (your monounsaturated fat, lots of potassium and lots of fiber)

2 frozen bananas (your sugar, lots of potassium)

1/4 cup whole milk plain yogurt (lots of protein)

3 Tbsp pumpkin seeds (monounsaturated fat, protein & carbs, magnesium, iron, zinc, vitamin A & B vitamins)  or  pistachios (protein, mono & polyunsaturated fat, lots of fiber, TONS of B vitamins and vitamin E)

Place avocado, banana and yogurt in blender or food processor. Blend till smooth. Stir in nuts by hand or sprinkle on top. Eat immediately. (In the picture it is mixed with cinnamon and topped with coconut.)

BLACK BEAN FUDGE adapted from chiropractor Dr. Debbie Chance

15 oz can organic black beans, rinsed and drained (protein, fiber)

1/4 cup + 2 Tbsp coconut oil, melted (medium-chain saturated fat or: antibacterial, anti-viral, weight-loss promoting)

3/4 cup organic, unsweetened cocoa powder (antioxidants)

2 tsp vanilla

1/4 cup raw agave nectar (your sugar)

2 Tbsp shredded, unsweetened coconut flakes (same as coconut oil above)

coarse sea salt (non-iodized, balanced in minerals; not the same “heart issues” as table salt or NaCl)

Place all ingredients except salt in food processor. Process till smooth. Press glop into a pie shell or 8 x 8 pan. Top with salt. Place in fridge till firm. Cut into small squares and serve. Or keep to yourself. This stuff is amazing.

These are the fastest, easiest, most satisfying snacks I have come across for a long time. They SATISFY because they have real ingredients, real fats and are really good for you. They are not just made of empty white sugar and flour. Give these a try and seriously, trust me on the black beans.

For now, chow!

2 Comments leave one →
  1. Gail permalink
    20 J0000006UTC 2011 5:29 pm

    Sea Salt and Table salt vary only in crystal size with sea salt having some trace minerals and flavor. The flavor of the sea salt dissipates when cooked or dissolved. Sea salt, table salt and kosher salt are all NaCl. .

    • 20 J0000006UTC 2011 6:28 pm

      First, the salt can certainly be left out of the recipe! Leave it plain, or top with almond slivers if you like. But salt qualities do vary based on how processed they are. Yes, they all predominantly have Na and Cl, but some have many more trace minerals, which help to keep the sodium in check and definitely stay in tact if sprinkled on after cooking. Check out if you are interested in a high quality brand. Some are certainly not– and I think that’s what you were getting at…good point!

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