Festive season, especially Diwali is a great excuse to indulge in sweets which are high in sugar and oily food containing excessive saturated fats and salt. Even though we normally maintain a healthy lifestyle, our diet goes for a toss when it comes to holiday food. The good news is that there are always alternative ways of eating sweet things so that we can celebrate Diwali while taking care of our blood sugar levels and our heart.
The three dessert recipes are high in nutrition value. They use tofu instead of flour. Tofu has high amounts of protein, the nine essential amino acids, iron and calcium. In the minty choco balls, oats and whole grain nuggets are utilised, both high in fibre, proteins and antioxidants. Using more fruits (which contain natural sugar) and minimum to no raw sugar is always the safest way of having a dessert,” says Dr Gautam.
1) Minty Frozen Choco Balls
What you need: 1/3 cup cocoa powder, 1/3 cup unsweetened almond milk,1/3 cup maple syrup, 2 teaspoons pure vanilla extract, 2 ripe bananas, 2 cups oats, 1 cup whole grain nuggets
Recipe: Blend all the ingredients except the oats and the cereals. Transfer the mix to a bowl. Add the oats and mix well. Line a baking sheet with parchment paper. Put the nuggets in a small bowl. Use the spoon to scoop a little bit of the wet chocolate and roll them into balls. Drop them in the small bowl of cereals and then place them on a parchment paper. Freeze them. Serve once frozen or when they have just thawed.
2) Chocolate Mint Pudding
What you need: 28 grams silken firm tofu, 3 tablespoons cocoa powder, 1/3 cup maple syrup, 1 tablespoon pure vanilla extract
Recipe: In a food processor, add tofu, cocoa powder, maple syrup, vanilla extract. Blend. Set aside. In another food processor, add tofu, mint leaves, maple syrup, and vanilla extract. Blend. In a bowl, pour the chocolate pudding on one side and the mint pudding on the other. Lightly blend the two sides. Chill. Serve with mint leaves.
3) Strawberries filled with chocolate
What you need: 12 strawberries, 1 ripe banana, 1 tablespoon unsweetened cocoa, Mint leaves (for garnishing)
Recipe: Slice off the top and the bottom bit of the strawberry such that the strawberry can stand on its own. Carefully cut out the white core. In a food processor, blend the cocoa and banana. Scrape down the sides so that the puree is smooth. Fill each of the strawberries with the chocolate puree with a small spoon. Garnish with mint leaves on each of the strawberries.
The recipes and pictures have been sourced from the book The Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn.