When it comes to life, health, and food, I believe in balance. There has to be a balance between choosing foods that nourish and energize your body and foods that simply excite your taste buds. Although I don’t recommend eating refined sugars or processed foods, I think desserts with natural sweetness certainly have a place in an overall healthy diet. And so today I wanted to introduce you to my friend Leanne Vogel of Healthful Pursuit and her beautiful e-book, Dessert Freedom. Leanne is a holistic nutritionist who makes some of the most amazing allergen-free desserts I’ve ever seen. We both share a love for healthy food that tastes good so if you haven’t seen her blog before, I highly recommend you check it out.
The Dessert Freedom Recipe Guide is a grain-free, vegan dessert cookbook on a mission. What makes Dessert Freedom unique is that it’s a complete guide to enjoying desserts without the guilt while overcoming your sugar cravings, embracing your food sensitivities, allergies, and eating style, and nourishing yourself. Leanne created 20 supreme dessert recipes and 20 health-promoting techniques to help you eat unrestricted and liberate you from your dessert dilemmas. I honestly can’t say enough good things about it.
The Dessert Freedom Recipe Guide includes…
- 20 health-promoting techniques
- 20 egg, wheat, gluten, grain, refined sugar, dairy, corn, soy and peanut free recipes (and half of them are nut-free, too)
- 3 robust, down to earth guides
- Nutrition information for each recipe
- Storage instructions
- Pretty pictures of every recipe
- Short ingredient lists
- Simple instructions
Closer look at the Dessert Freedom Recipe Guide
- Guide to: Technique Insiders. The inner workings of the recipes, actions, methods and steps, along with a couple of life lessons that I live by.
- Guide to: Popular Ingredients. Descriptions and substitutions for the 9 easy to find ingredients that make up the bulk of the recipes in the book.
- Guide to: Buying Ingredients. Where to find ingredients and how to save cash on the goods.
- Nut-based Recipes. Strawberry Chia Squares, No-bake Snickerdoodles, Fruit and Nut Biscotti, Coconut Joy Squares, Cream “Cheese” Crumble Cake… and more!
- Nut-free Recipes. Lemon Meringue Shake, Carob Orange Crunch Cookies, One Bite Cranberry Blondies, Trail Mix Muffins, Raspberry Apple Crumble… and more!
- Health-Promoting Techniques. Methods and actions to living guilt-free, how to bust through your cravings, live a life of abundance and how to celebrate your allergies.
- Nutrient Grotto. A little space where you’ll find all the calories, fat, carbs, fiber, sugars and protein stats for each and every single recipe, all in one place.
Whether you struggle with food allergies and sensitivities, need some healthier dessert options, or simply love good food, I highly recommend you check out Dessert Freedom.
And, just to give you a sneak peek of her creative dessert style, Leanne was nice enough to allow me to share one of her recipes from her blog. Enter vegan chocolate pudding.
This is a gluten-free, dairy-free, yeast-free, corn-free, grain-free, nut-free, and egg-free dessert created by Leanne. I love her creative use of beans in this recipe because white beans are a fabulous source of fiber and a great way to bulk up sauces, puddings, or smoothies. And, who doesn’t love chocolate?
- 1½ cups cooked white “navy” beans
- ¾ cup unsweetened non-dairy milk
- 3 ounces dairy-free semi sweet chocolate
- ¼ cup coconut sugar
- Pinch sea salt
- 1 teaspoon gluten-free pure vanilla extract
- Fresh mint, optional
- Place beans and milk in the bowl of your food processor or blender and puree until ultra smooth, about 2 minutes. Set aside.
- Place chocolate, coconut sugar and salt in the bowl of your double boiler. If you don’t have a double boiler, just place in a metal or glass dish over a boiling pot of water. Allow chocolate to melt, about 5 minutes.
- Remove chocolate from the heat and stir in navy bean mixture. Continue to whisk for 2-3 minutes.
- Pour into 4 cups, glasses or jars and serve immediately or cover with plastic wrap and cool in the fridge for a couple of hours. Will keep for 3 days in the fridge.