I never thought that I would bake brownies as often as I have in the last few months, but here it is, another brownie recipe. Brownies are one of my favorite desserts, so my goal is to make them as guilt free as possible, or to at least try, hence these beet brownies. Why not add superfoods to the recipe, to make them nutritious? Beets are a good addition, and so versatile for adding in all types of sweet and savory recipes, juiced, blended, or shredded. Here they are pulsed with walnuts, to add extra density to the mix. They don’t overpower the flavor of anything you mix with it, but bring moistness and consistency to so many foods. And they really complement the chocolate flavors. These brownies are so totally melt in your mouth fudgey and soft. If you’re a brownie or chocolate lover, then try these out.
Beets are worth talking about, and worth adding in to your diet. They help to lower blood pressure, support detoxification, are great for purifying the blood and liver, boost stamina, and are anti-inflammatory/anti-cancerous. Eating them raw, through grating or juicing, is a potent way to get their nutrients and enzymes intact, but they are also good steamed or roasted. I like to blend them with my fruit smoothies as they are sweet, and have one of the highest sugar content of all the vegetables (formerly used a a sugar source apart from sugar cane). Beets contain betaine, a nutrient that protects the cells from environmental stress and free radicals. They are a rich source of phytonutrients (cancer protectant), Vitamin C, potassium, manganese, fiber, and Folate, making them beneficial for nerve and muscle function, bone, liver, kidney, and pancreas health, and prevent birth defects. Make sure to consume the beet greens too.
Raw cacao (which is what I use) is the pure, unheated version of the ground cacao bean. The cacao fruit tree bears the cacao pods, which have inside them the cacao beans, from then which cacao and cocoa products are made. The beans can be chopped up into cacao nibs, melted into cacao paste, or have the cacao butter extracted from the fatty outer lining on the inside of the bean before the rest of the bean is made into cacao powder. Cacao retains more nutrients than cocoa because it’s unprocessed state helps to keep them intact. Raw cacao can have a bitter taste, while dutch cocoa alkalizes the bitterness and is great for baking. Both cacao and cocoa have an impressive profile of benefits. It’s no wonder these prized beans were used a a trade currency going back thousands of years to their native lands of Latin and South America.
Raw cacao also has over 300 different chemical compounds, is a leading antioxidant superfood (in the top 10), and has a list of nutrients that include protein, fiber, essential fatty acids, calcium, riboflavin, carotene, thiamin, magnesium, sulfur, and flavonoids. The naturally occurring phytochemicals and antioxidants help to combat, reverse, and prevent diseases including cancer, fight free radicals and protect cells from damage, lower bad cholesterol, reduce inflammation, and promote heart health. Cacao also has aphrodisiac properties, uplifting ones emotional state by producing serotonin, phenethylamine, endorphins, and neurotransmitters, that help with focus, pain relief, depression, euphoria, and feelings of bliss. If you’re not an addict of this stuff, just eat more, you will be.
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