Category: Health Secrets

Fudgy Vegan Brownies – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/fudgy-vegan-brownies/

INGREDIENTS:

⅔ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
3 teaspoons ground flaxseed
1 teaspoon pure vanilla extract
½ cup whole wheat pastry flour
½ cup walnuts, finely chopped (optional)
5 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt

DIRECTIONS:

-Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.

-In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.

-In a medium bowl stir together the flour, walnuts, cocoa powder, baking powder, baking soda, and salt. Add applesauce mixture to flour mixture, and stir just until combined. Spread batter in the prepared pan.

-Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.

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Walter Veith demonstrates baking a quick rye bread
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An overview of lentil types, nutritional characteristics, cooking tips, dried vs. canned, and a recipe for “Brown Rice & Lentils” from “The Best of Chef at Home”.

Full recipe: https://www.lentils.org/recipe/brown-rice-lentils-by-chef-michael-smith/

Ingredients:
1 cup (250 mL) brown rice
1 cup (250 mL) dried green lentils
4 cups (1 L) water or chicken broth
½ teaspoon (2 mL) salt

Directions:
In a medium saucepan with a tight fitting lid, combine rice, lentils, water, and salt. Bring everything to a full boil then lower heat, just enough to maintain a slow, steady simmer. Continue cooking until rice and lentils are tender and liquid is absorbed, about 45 minutes. Turn off heat, let stand for a few minutes, and you are ready to serve and share.

Variation: You can add any fresh or dried herbs you like to this dish. Rosemary, thyme and tarragon all work well.

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Rainbow Sweet Potato Breakfast Bowl – Click SHOW MORE for the Full Recipe

Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.
Find our extensive recipe archive here ▸ https://www.forksoverknives.com/recipes/
Download top-rated Plant-Based recipe app today ▸ https://www.forksoverknives.com/app/

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/rainbow-sweet-potato-breakfast-bowl/

INGREDIENTS:

1 medium sweet potato, cut in half lengthwise
½ teaspoon ground cinnamon
Dash of cardamom
½ ripe banana, sliced into rounds
2 tablespoons pumpkin seeds
¼ cup blueberries
¼ cup strawberries
1 tablespoon maple syrup

DIRECTIONS:

Place the sweet potato halves in a double boiler or steamer basket over an inch of boiling water, and steam over medium-low heat for 20 minutes, or until you can easily pierce it with a fork.

-Next, mash the sweet potato inside its skin, then scrape the insides into a large bowl. Add the cinnamon and cardamom and mix well, adjusting seasoning as needed.

-Top with the banana, pumpkin seeds, berries, maple syrup, and enjoy!

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TWITTER ▸ https://twitter.com/ForksOverKnives
INSTAGRAM ▸ https://www.instagram.com/forksoverknives/
FACEBOOK ▸ https://www.facebook.com/forksoverknives
PINTEREST ▸ https://www.pinterest.com/forksoverknives/

EXPLORE MORE ABOUT FORKS OVER KNIVES

Homepage ▸ https://www.forksoverknives.com/
The Film ▸ https://www.forksoverknives.com/the-film/
#1 Plant-Based Vegan Meal Planner ▸ https://www.forksoverknives.com/meal-planner/
Cooking Course ▸ https://www.forksoverknives.com/cooking-course/
Top-Rated Plant-Based Recipe App ▸ https://www.forksoverknives.com/app/
Books & Magazines ▸ https://www.forksoverknives.com/books-magazines/

About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

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