Do you want to lead a healthier lifestyle and work this into the food you cook too?
Eating healthy doesn’t mean you have to forgo sweet treats or oils all the time. There are lots of healthier substitutes that taste just as great. And these ingredients will be much healthier for your heart, arteries, and cholesterol. Here are some ideas on how to start cooking and eating healthier foods, even when the sweet tooth takes over. All ingredients are ok for a vegan diet.
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Healthy Cooking Ingredients
If you do a lot of baking as a vegan, choose pure sunflower oil for healthy cooking. Sunflower oil has a subtle flavor and is great for making cakes when you need to switch out the butter for oil. It works brilliantly in carrot cakes to keep them moist. And here’s a tip for breakfast if you used to like butter on toast. As a vegan, butter is a no-no but how about replacing the butter with avocado instead? Used as a spread, it not only tastes delicious but also contains Vitamin K, potassium and fiber too. And of course, always stock up on your healthy vegetables, such as broccoli, carrots, celery, sugar snap peas and cucumbers. For leafy greens always making sure to have kale and spinach too. To keep everything healthy, get in fruits such as apples, raspberries, limes, mangoes, and strawberries. And stock up on both fresh and frozen fruits. Frozen fruits are ideal for making vegan smoothies and also for baking. Keep oatmeal close by for a quick and easy, healthy breakfast and always make sure to have 100% whole wheat bread in the fridge too. And for simple dinner recipes make sure to have canned chickpeas, brown rice, lentils, hummus, and quinoa. All pretty darn good for you and your organs. Remember that healthy fats are also great for you. So stock up on things like coconut milk, almonds, olives, walnuts, pumpkin seeds and chia seeds too.
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Healthy Sweet Treats
But what happens when you really, really fancy a naughty sweet treat, and you are following a vegan diet and want to stay healthy? Fear not, there are plenty of delicious recipes that taste rather naughty but are in fact rather good for you too! How do you fancy some mini vegan raspberry cheesecakes for starters? The recipe is raw, vegan, gluten-free and mouth-watering too! You need a cup of pecans, 6 dates, ½ cup of shredded coconut and a ¼ teaspoon of salt to make the crunchy base. Put all ingredients into a food processor and mix everything together. When everything is suitable crumbled and sticky, spoon the mixture into individual muffin cups. The topping requires a cup of raw cashews, frozen raspberries, ½ cup of agave nectar, ½ cup of coconut oil and a tablespoon of lemon juice. Blend everything at super speed until it’s all silky smooth and ever so pink. Then pour on top of your base. Put into the freezer to chill for a couple of hours. When you take them out, use some melted frozen raspberries to add a cute swirl on the top of each mini cheesecake. Yum! And totally healthy and vegan too!