Happy Friday everybody!
It’s time for me to share with you all anything fun that I have bought or discovered, or some of my favourite things.
Just a quick one today. A few weeks ago I made an impulse purchase of some cabbage-crisps, in a health food store on my way to catching a train. Well that pack of crisps came with a little magazine from the company – InSpiral and I saved it in my bag to read later.
In true mom style, later was literally weeks later, but when I did read it I found this fun recipe for vegan brownies using black beans.
Since I love chocolate, I love food that is secretly healthy (and also food that is in-your-face-healthy), and I love the good-for-your-gut fibre and antioxidants in beans – plus I also can’t eat the eggs that most brownies are held together by, this recipe looks perfect for me and also really fun.
I’m going to give it a try this weekend, but I will replace the chia seeds with my flax-eggs, as I prefer them personally.
Have you baked with beans or hidden veggies before? How did it turn out?
Robyn Puglia
Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.
