Recently I shared a post on How to Easily eat More Vegetables and these Chocolate Beet Cups were included in the post.
Although I eat a lot of plants, the reality is that there are a lot of days that I don’t get enough of them or eat a large diversity and definitely not enough diversity.
Life is busy and some weeks I don’t get much meal prep done and that usually means that I end up not eating enough fruits and vegetables.
Recently I started using some vegetables powders from Dr. Cowan’s Garden that have really helped me easily increase my plant intake.
One of the reasons I loved them so much was that I could incorporate them in to our lifestyle. I didn’t have to supplement with some stale and disgusting green powder mixed with some water. I could sprinkle them on to all of our meals, add them to salad dressings or to my morning smoothies.
I loved being able to enhance the nutritional density of everything I was eating and increasing the diversity so easily.
This is why I advocate for healthy eating being a part of your daily life and not something too complicated.
Let’s talk about Dr. Cowan’s Garden
- It is located in Napa Valley. The farm is fed by well water from the site. The vegetables are grown in hand-dug beds and no chemical fertilizers have ever been used.
- Their vegetables are harvested at peak flavor and quality and dehydrated on low heat to preserve nutrients (around 120 degrees).
- The vegetables powders are stored in Miron Jars that blocks the aging wavelengths of light to ensure freshness and prolonged storage.
- One teaspoon of powder is approximately a serving of vegetables (for example – one teaspoon of kale powder is about 6-7 large leaves).
- They are easily digestible making it ideal for people who struggle with insoluble fiber but still want to increase their plant intake.
Check out their website HERE and if you are interested in purchasing some powders be sure to use the promo code – JESSISKITCHEN for 15% off your entire order.Shop HERE
These Chocolate Beet Cups are a combination of healthy fats, cacao powder and beet powder. There is very little sugar so I sometimes use these as a mid-day snack that leaves me satisfied without a blood sugar spike.
- ¾ cup coconut butter
- ½ cup creamy tahini
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup
- 1 Tbsp almond or coconut milk
- ¼ cup raw cacao powder
- 1/8 tsp salt
- 2-3 tsp Dr. Cowan’s Three-Beet Powder (I like to use 3)
- Add the coconut butter, creamy tahini, coconut oil, maple syrup and milk to a small saucepan over medium heat. Melt the butters and stir the mixture periodically
- Once everything is melted add the cacao powder and salt and mix until combined.
- Take off the heat and add the beet powder and mix.
- Line a muffin pan with 12 liners and scoop a heaping tablespoon of batter in to each one.
- Pop them in to the freezer for about 20 minutes or until solidified. You can eat immediately or store in the refrigerator or freezer. Let thaw for about 1-2 minutes before eating.
- If you don’t want to use tahini you can try substituting your favorite peanut butter or nut butter.
- If you don’t have raw cacao you can use cocoa powder.
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