In his book, Eat to Live, Dr. Joel Fuhrman proposes that the higher the ratio of nutrients to calories, the less you crave high-calorie, low-nutrient foods. Results of those following his plan are profound. In fact, you can view a few of the Eat to Live success stories, including Fort Wayne’s own Emily Boller, at The Dr. Oz Approved 7-Day Crash Diet | Related Content | The Dr. Oz Show.
I decided to give the Eat to Live Fudgy Black Bean Brownies a try. I modified the recipe slightly by adding grated zucchini for an additional nutrient boost. It was an easy, kid-friendly recipe which the kids loved making, especially since the delicious batter was permissible since it was egg-free (yuck, Salmonella) and nutritious. We doubled the recipe so we have plenty of left-overs in the freezer for a quick, healthy dessert. I will definitely be filing this recipe as a family favorite!
1 small organic zucchini, grated
4 cups cooked black beans (I used the pressure cooker)
12 Medjool dates, pitted
3 T nut butter (I used combo of homemade peanut, walnut, and almond butter)
2 T vanilla extract
1 cup unsweetened cocoa powder
2 T ground chia seeds
1/2 c ground nuts, optional
1/2 c unsweetened toasted coconut, optional
Preheat oven to 250 degrees. Grate zucchini in food processor, then set aside in mixing bowl. Add remaining ingredients to food processor and blend until smooth. Add mixture to mixing bowl of grated zucchini and mix well. Spoon batter into greased muffin tins (or brownie pan). Bake for about 1- 1 1/2 hours. Cool in pan for a few minutes before transferring to cooling rack. Enjoy plain or serve with home-made fruit sorbet.