brownies Archives - Amazing Health Advances

Fudgy No-Bake Brownies Recipe

The AHA! Team — Wed, 28 Aug 2024 08:48:52 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Fudgy No-Bake Brownies Recipe These Fudgy No-Bake Brownies are a quick, easy, and healthful way to satisfy your sweet tooth. Interventional trials have shown that eating nuts improves artery function, and nut consumption may also improve blood sugar control, lower cholesterol, suppress inflammation, reduce oxidative stress, and feed our friendly gut flora. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 16 (2-inch brownies) EQUIPMENT Food processor INGREDIENTS ▢1 cup raw walnuts ▢1⅓ cups dates, pitted ▢½ cup raw almond butter ▢½ cup unsweetened cocoa powder ▢⅓ cup crushed pecans INSTRUCTIONS Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa powder and pulse to mix well. Transfer the brownie mixture to an 8-inch square baking pan. (If you line the pan with parchment paper, it will make it easier to remove the brownies.) Use your fingers to press the mixture evenly into the pan. (You can place a piece of parchment paper on top of the mixture as you press it into the pan to prevent it from sticking to your hands.) Once the brownies are firmly pressed into the pan, sprinkle the top evenly with the crushed pecans, pressing them into the top of the brownies. Cover and refrigerate for at least 1 hour before cutting into squares. To read the original article click here.

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Paleo Brownies Recipe with 7 Perfect Ingredients

AHA Publisher — Thu, 06 Jan 2022 08:00:13 +0000

Dr. Josh Axe, DC, DNM, CN – Many people probably put brownies pretty high up there on their list of favorite desserts. Warm, gooey and chocolatey, there’s a lot to love about brownies. But then again, there’s a lot that can be problematic about a traditional brownie. Typically, brownies are made with gluten-rich flour. They’re also usually loaded with inflammatory processed white sugar. Nowadays, there are a lot of ways to up the health factor of brownies and still keep them tasty. For example, there’s my sweet potato brownies recipe, which has a similar taste and nutrient boost as a pumpkin brownie recipe. You can also try a zucchini brownies Paleo-friendly recipe! The healthy options keep on coming, but what if you really just want a healthier version of brownies minus the fruits and vegetables? Well then you’re in luck because I’m about to reveal my rich and delicious Paleo brownies recipe to you. Whether you’re currently following a Paleo diet or close to it, looking for a flourless brownies recipe, or you’re just wanting a healthier take on this classic recipe, these Paleo brownies are going to be perfect for you! Do you have a milk allergy or are you choosing to avoid dairy for health reasons? This recipe also has you covered since these are completely dairy-free brownies. Paleo Brownie vs. Regular Brownie While these aren’t sugar-free brownies, they are brownies free of processed sugar. Instead of the usual stark white sweetener, this recipe contains maple sugar. This healthier sweetener comes from maple syrup, which is the sap of the maple tree. Unlike processed sugar that offers nothing nutritionally, maple syrup and maple sugar contain important antioxidants and minerals like manganese and zinc. There are many versions of gluten-free brownies to choose from like coconut flour brownies and almond flour brownies. This Paleo brownie recipe is actually not just gluten-free, but also entirely flour-free. My recipe uses arrowroot starch, which is completely grain-free and ideal for gluten-free baking. Arrowroot starch comes from arrowroot, which has been shownto boost immune health in recent scientific studies. Chocolate frosting for brownies can be a way to make brownies even more chocolatey and decadent, but most frostings are just a sugar and fat trap. If you’re looking to add frosting to these paleo brownies, you can try my Spiced Coconut Chocolate Frosting, which is actually a Paleo-friendly frosting recipe. Or, if you’re okay with butter then you may also want use my healthier take on a more traditional chocolate frosting. Warning: these frostings may use healthier ingredients, but they will not disappoint your taste buds one bit! How to Make Paleo Brownies Any dessert is only as tasty and healthy as the ingredients that go into it. This is certainly true for brownies. This Paleo brownie recipe uses high quality ingredients with a focus on avoiding common food allergens like wheat, gluten and dairy. As I said earlier, I’m also skipping the common health hazardous ingredient of processed white sugar. The healthy substitutions in this recipe increase nutrient levels and possible health benefits. Do you know what else? This Paleo brownie recipe is no harder or more time consuming than a traditional brownie recipe. Plus, you loose nothing in the flavor department. This recipe includes dark chocolate chips, sea salt, vanilla extract, coconut oil … is your mouth watering yet? Before you start making your delicious Paleo brownies, you’ll need to preheat your oven to 350 F. Next, in a small pot, after melting the coconut oil, add chocolate chips over medium heat. Now you can start combining all of your other ingredients into a large mixing bowl, starting with sea salt and maple sugar … then the arrowroot starch … then the vanilla extract. Using a hand mixer, mix all the other ingredients together until the batter is thick. Bake for 30 minutes. I know it’s hard to wait, but allow these delicious brownies to cool for 15 minutes before digging your teeth into one. Paleo Brownies Recipe Want a simple, healthier version of brownies that keeps out all processed ingredients? Welcome to my rich and delicious Paleo brownies recipe. INGREDIENTS ½ cup coconut oil 2 eggs ⅓ cup dark chocolate chips ½ cup maple sugar ½ teaspoon sea salt 3 tablespoons arrowroot starch ½ cup cocoa or cacao powder 2 teaspoons vanilla INSTRUCTIONS Preheat oven to 350 F. Melt the coconut oil and chocolate chips in a small pot over medium heat. Using a hand mixer, mix all the other ingredients together until the batter is thick. Pour contents into a 8.5″ x 4.5″ x 2.75″ loaf pan. Bake for 30 minutes. Allow to cool for 15 minutes. To read the original article click here.

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Ultraprocessed Foods Now Comprise 2/3 of Calories in Children and Teen Diets

AHA Publisher — Wed, 11 Aug 2021 07:00:42 +0000

Tufts University via Newswise – The calories that children and adolescents consumed from ultraprocessed foods jumped from 61% to 67% of total caloric intake from 1999 to 2018, according to a new study from researchers at the Friedman School of Nutrition Science & Policy at Tufts University. Published August 10, 2021, in JAMA, the study analyzed dietary intake from 33,795 children and adolescents nationwide. “Some whole grain breads and dairy foods are ultraprocessed, and they’re healthier than other ultraprocessed foods. Processing can keep food fresher longer, allows for food fortification and enrichment, and enhances consumer convenience,” said senior and corresponding author Fang Fang Zhang, nutrition epidemiologist at the Friedman School. “But many ultraprocessed foods are less healthy, with more sugar and salt, and less fiber, than unprocessed and minimally processed foods, and the increase in their consumption by children and teenagers is concerning.” The largest spike in calories came from such ready-to-eat or ready-to-heat dishes as takeout and frozen pizza and burgers: from 2.2% to 11.2% of calories. The second largest spike in calories came from packaged sweet snacks and desserts, the consumption of which grew from 10.6% to 12.9%. There was a larger increase in the consumption of ultraprocessed foods among non-Hispanic Blacks (10.3%) and Mexican Americans (7.6%) than non-Hispanic Whites (5.2%). Trends in other racial/ethnic groups were not assessed due to lack of sufficient data that allow for nationally representative estimates across survey cycles. There were no statistically significant differences in the overall findings by parental education and family income. “The lack of disparities based on parental education and family income indicates that ultraprocessed foods are pervasive in children’s diets,” said Zhang. “This finding supports the need for researchers to track trends in food consumption more fully, taking into account consumption of ultraprocessed foods.” Over the study period, calories from often healthier unprocessed or minimally processed foods decreased from 28.8% to 23.5%. The remaining percentage of calories came from moderately processed foods such as cheese and canned fruits and vegetables, and consumer-added flavor enhancers such as sugar, honey, maple syrup, and butter. There was good news: Calories from sugar-sweetened beverages dropped from 10.8% to 5.3% of overall calories, a 51% drop. “This finding shows the benefits of the concerted campaign over the past few years to reduce overall consumption of sugary drinks,” said Zhang. “We need to mobilize the same energy and level of commitment when it comes to other unhealthy ultraprocessed foods such as cakes, cookies, doughnuts and brownies.” “In additional analyses, we compared the composition of ultraprocessed foods to non-ultra processed foods using data from the 2017-2018 period. We found that ultraprocessed foods contain a substantially higher percent of calories from carbohydrates and added sugars, and higher levels of sodium, but also had less fiber and a lower percentage of calories from protein,” said the study’s first author, Lu Wang, a postdoctoral fellow at the Friedman School. “Food processing is an often-overlooked dimension in nutrition research. We may need to consider that ultraprocessing of some foods may be associated with health risks, independent of the poor nutrient profile of ultraprocessed foods generally,” concluded Zhang. Ultraprocessed Foods Ultraprocessed foods are ready-to-eat or ready-to-heat items often high in added sugar, sodium, and carbohydrates, and low in fiber, protein, vitamins, and minerals. They typically contain added sugars, hydrogenated oils, and flavor enhancers. Examples include packaged sweet snacks and desserts, sugary breakfast cereals, French fries, fast food burgers, and some lunchmeats such as bologna and salami. When consumed in excess, these foods are linked with diabetes, obesity, and other serious medical conditions, such as certain cancers. Methodology This new study is part of a series led by Friedman School researchers investigating patterns and trends in diet quality among U.S. adults and children. The study characterized trends in ultraprocessed food consumption among U.S. children aged 2-19 years from 1999 to 2018, overall and among population subgroups, using data from 10 consecutive cycles of the National Health and Nutrition Examination Survey (NHANES). It further assessed major ultraprocessed food subgroups consumed by U.S. children in the latest cycle of NHANES (2017-2018) and associated nutrient profiles. The average age of participants was 10.7 years and was roughly equally divided between boys and girls. It relied on 24-hour dietary recall interviews conducted by trained personnel; older children and teens directly reported on the foods they ate while parents and caregivers did so for younger children. The percentage of calories consumed by participants was determined using the NOVA food classification system developed by researchers at the University of Sao Paulo, Brazil. To read the original article click here.

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Sweet Potato Brownies Recipe

AHA Publisher — Sun, 19 Jul 2020 07:00:18 +0000

Dr. Axe – Brownies are one of my favorite desserts. How could they not be: they’re chocolatey, creamy and simple to make. But are they healthy? Well, with these sweet potato brownies, you don’t have to worry anymore. Why Your Brownies Need Sweet Potatoes You might be confused about how sweet potatoes could play a role in a homemade brownie recipe. Do they make the brownies taste like vegetables? Will the brownies be the wrong texture? Worst of all, will anyone know that there are sweet potatoes in these brownies?! The answer is no! In fact, these sweet potatoes are one of the secret weapons in this brownie recipe. Adding the vegetable means you’ll get all the benefits of sweet potato nutrition each time you take a bite out of these brownies. I’m talking nearly 700 percent of your daily value of vitamin A and tons of antioxidants, which keep your skin looking awesome. They also lower inflammation and cholesterol levels — plus, sweet potatoes taste great! But these sweet potato brownies have another secret ingredient: avocados. Benefit-rich avocados are one of my favorite foods, and I love them in baked goods as well. They add healthy fats, protein and a super creamy texture. And no, avocados won’t turn these brownies green! How to Make Sweet Potato Brownies Let’s whip up these sweet potato brownies! INGREDIENTS: 1 avocado 1 cup cooked sweet potato purée ½ cup applesauce ¼–½ cup honey 1 teaspoon vanilla extract 4 eggs ¼ cup coconut flour 2 tablespoons arrowroot powder ½ cup cacao powder ½ teaspoon sea salt 1 teaspoon baking soda Frosting ¼ cup honey ½ cup sprouted almond butter ¼ cup cacao powder ½ cup coconut milk sea salt DIRECTIONS: Preheat oven to 375 degrees F. Grease 8×8 pan with coconut oil and line it with parchment paper. In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder. Add in eggs one at a time. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda. Combine both mixtures until smooth. Transfer to greased pan and bake for 25–35 minutes. While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth. Once the brownies are done baking and have cooled, frost with this mixture. One batch makes approximately nine of these chocolate sweet potato brownies. Want something a little extra? Try topping the brownies with mini dark chocolate chips. To read the original article click here. For more articles from Dr. Axe click here.

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