This recipe turned out better than expected and I wanted to share it with you along with something that I have been reading the past few days.
Food is nutritious, not “good” or “bad”
Since we are all humans and love the idea of black and white, the good and the bad, the yin and yang, we also have the tendency to divide food into “good” and “bad” or “healthy” and “unhealthy”. But I just wanted to tell you that food is FOOD. It is supposed to give you energy to support your body and let it move and flourish throughout the day. It is not something that you should be afraid of. The act of eating itself is beautiful and the idea that there are certain foods that one should NOT eat is awful. And if, by any chance, he does eat something “bad”- feelings of guilt and anxiety may follow (and compensatory behaviour afterwards). Using different negative associations with food is the perfect way to gain a strong, restrictive mindset around eating, which can lead to disordered eating patterns and health issues in the long-term.
No. Food is not there to be used as a moral compass. If you have eaten a bar of chocolate- you are not bad and this definitely does not change your value as a person. The only “bad” or “unhealthy” food would be the one that you are allergic to or the one that leads to health issues (e.g. gluten if you have coeliac disease).
Foods are neutral and they can only be described using their nutrient density. If you suffer from iron-deficiency anaemia, you should be aware of the foods high in iron. But if you are not- there is definitely no need to pursuit a diet full of iron-rich sources. Everyone is different. Everyone has different dietary needs, desires and preferences. Thus, putting a label on food (good/bad/healthy/unhealthy/clean/dirty) is just oversimplifying the science of nutrition and it does not address the complexity of people’s relationship with food.
Food can be nutritious, not healthy or unhealthy. Your diet can be healthy, and this does not mean that it excludes all kinds of “bad” foods. It means that it consists of nutritious foods (full of vitamins and minerals), balanced amounts of all macronutrients (carbohydrates, fat, protein) and less-nutritious foods/food products in moderation. If your body craves something- give it to it. If you have a pizza night out with friends- go and enjoy it. Free yourself from all negative associations around eating since this is a cycle of rules and restrictions that result in guilt and stress.
Now, let’s get back to the recipe. This is a nutritious dessert with balanced macronutrients that is surprisingly easy to make and in the same time- delicious.
I decided to give it a try because I used the aquafaba from my can of chickpeas for another recipe and I was left with too many chickpeas.
- 280g chickpeas, drained
- 80ml spelt milk (or other)
- 70ml water
- 50ml cashew tahini from Theia’s Tahini
- 25g coconut tahini from Theia’s Tahini
- 50ml agave syrup (or other sweetener)
- 10g chocolate protein powder
- Vanilla essence
- 5 flavour drops (I used hazelnut)
- 1/2 tsp apple vinegar
- 1/2 tsp baking powder
- 1/2 tsp soda bicarb
- pinch of salt
- 50g coconut flour
- chopped chocolate (optional)
- Drain and wash the canned chickpeas
- Preheat your oven to 170C.
- In a cup, mix the milk, water and vinegar.
- In a blender, put the chickpeas, the liquid from the cup, the two types of tahini.
- Then, add the agave syrup, vanilla essence, flavour drops, soda, baking powder, salt, protein powder and blend again.
- Lastly, add the coconut flour and blend once again.
- Chop the chocolate and mix with a spoon.
- Bake for approximately 40 min on 170-180C.
Make sure you leave the blondie to cool down before you cut and serve it. I even put a towel on top when I got it out of the oven to keep it moist.
You can also put more coconut tahini on top or more agave syrup if you want it sweeter.
I got 8 portions, each one containing 129kcal, 6g fat, 12g carbs and 6g protein (without the chopped chocolate).
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