Two years ago my husband found out he had high blood pressure and high cholesterol. He worried that this was the beginning of the downward spiral to poor health like it had been for his dad. Knowing these issues were related to diet, we went to a healthy cooking class at Whole Foods Market.
I thought the class was going to teach us how to cook lean meats, fish and vegetarian meals, but I was wrong! Instead it promoted a Plant-Based Died based around fruits, vegetables, beans/legumes, nuts, seeds and whole grains. Meat, dairy, extracted oils and processed foods including sugar are used sparingly or avoided on this diet.
As we reviewed the research on the health bennies of eating this way, we came to believe this was the healthiest way to eat. We decided to adopt the diet just on Monday through Friday because it sounded too difficult follow all the time. And it was a challenge even doing it just for the work week in the beginning.
As I discovered easy and delicious plant-based recipes, even amazing sugar-free dessert recipes like Orange Chocolate Pudding, however; it became easier. We actually started to enjoy eating plant-based. What’s more, we lost weight, our skin improved and my husband’s blood pressure and cholesterol went down.
This is when we took the plunge and went plant-based full-time. For a while, I was obsessive about following the diet, but over time I relaxed. For the most part, I still follow the diet but I’m not anal about it (except when it comes to consuming animal products, because I now have additional ethical reasons for avoiding these).
I’ve noticed, however; that I’ve become overly relaxed about sugar. If you read my blog, you may not even realize that I’m “supposedly” following a no-sugar diet. I’m not comfortable with my behavior, so I’m taking action. I’m not going to make or post sugary desserts from now on.
This doesn’t mean I’ll stop posting desserts – heavens no! It just means that I’ll be posting delicious sugar-free desserts like these:
A list of AMAZING sugar-free desserts
Kick the sugar habit with me!
After this last sugar binge, I hope you’ll join me in kicking the sugar habit. Or at least that you’ll try some sugar-free desserts so you can see how amazing they can be. For now, however; here’s one last sugar indulgence. This recipe is adapted from Vegan Flavorista’s Chocolate Mousse Pie.
Chocolate, Coconut & Rum Pie
12 oz bag of vegan chocolate chips
12 oz silken tofu
¼ cup full fat canned coconut milk
¼ cup rum
½ teaspoon vanilla or coconut extract
Oreo cookie pie shell, homemade or store-bought (click here for the recipe I used)
Melt chocolate in microwave or double boiler until smooth. Puree tofu, milk, rum, salt and extract in food processor or blender until well blended. Stream slightly cooled chocolate into tofu mixture and blend until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.
This pie is really rich as it is, but if you want an extra special dessert, top it with raspberry syrup or coconut milk whipped cream.
If you read my post, A Funny Thing Happened on the Way to the Farm Sanctuary, you know that I didn’t get a photo of this pie. The reason why is embarrassing! If you must know why, you’ll have to read the above post. Anyway, this pie was too good not to share, so I’m using another photo that’s courtesy of niul.org.