Vegetables are nutrient powerhouses bursting with color and flavor. They provide our bodies with important vitamins, minerals, healthy fats and fiber, all essential nutrients to creating healthy, balanced diets, so it makes sense to include them in our diets in any way possible.
We know we need them, we know our bodies rely on their nutrients for stellar health, but today’s demanding schedules and busy lifestyles continually challenge us to get the recommended 3-6 servings of veggies required daily.
The popularity of salads is likely due to the fact that they are one of the few ways to get veggies on the go. Yet, the thought of “another salad” at some point becomes difficult even for a “die-hard” salad eater to swallow, literally.
What’s the answer?
So, how do we up our daily veggie quota without adding more salad or munching on another carrot or celery stick?
Lucky for us, veggies are extremely versatile and highly adaptable. They are not limited to savory main dishes, salads or side dishes, nor are they limited to raw munchies or even smoothies, they add vibrant color, moisture, texture and nutrients to all types of recipes including sweet recipes, making them at home in breakfast dishes, snack, treats and desserts.
All the recipes included in my “50 Veggie-Based Desserts” book are made using primarily raw ingredients for a very specific reason.
They increase the amount of raw foods in our diet so that our bodies benefit from the following:
• Increased energy, vitality, and an overall sense of well-being
• A cleanse of accumulated toxins and waste
• Higher concentrations of vitamins, minerals, and nutrients
• Prevention of disease through proper cellular regeneration
• Balanced pH and alkalized body
• Decreased fat production and unhealthy weight gain
We can actually get healthier while eating dessert! How’s that for a novel idea and guilt free dessert?
Peppermint Green Power Slice Pie –
Enjoy this power slice pie. It’s just one example of the healthy, nutrient dense recipes built around “hidden veggies” contained in my book:
“50 Desserts With Hidden Vegetables”