Day Two- A GF Vegan Tasty Treat!!

Being a former fatty-patty (I lost 80 pounds after a 20 year struggle with obesity) I am always up for a sweet treat. The whole reason I went to culinary school was not just because I was diagnosed by three different doctors for anti-depressants, it was more because I was addicted to junk food and I wanted to find a way to make the junky foods healthy for me!

Cooking has always been meditation for me…I am a baker at heart, though now my approach takes on a much healthier light. My natural inclination is to find the sweet alternatives when I first try a new way of eating so I have a go-to item when I need. This immediate experimentation also allows me to suggest recipes to clients in search of healthy sweets! It’s a win-win and my inner child loves every minute of it! 🙂

Here is my most recent kitchen experiment from day two. It’s a sweet potato pudding made with almond butter and almond meal. You can use oats in place of the nut meal and rice milk instead of the almond milk if you have a nut allergy or sensitivity. While oats can be gluten-free if you get them from a reputable distributor, I’d rather not take the chance as we are committed to be vegan, soy-free and gluten-free.

As this recipe is a total overhaul from another recipe I found, it suits my tastes much better than the way it was when I found it! It’s healthy enough to be breakfast or even a good pre-workout snack. 

Sweet Potato Pudding

1/3 cup blanched almond meal

1/2 cup fresh made almond milk

1 cup cooked yam or sweet potato

1/4 cup almond butter

1 Tbsp maple syrup

1/2 tsp cinnamon

Blend in a blender until smooth. Let settle in fridge for an hour or more before eating.