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Finding a healthy recipe that tastes great while being good for you is sometimes hard to do or involves many complicated steps. Recharge’s nutritionist and endurance coach (and top ranked ultrarunner!), Stephanie Howe, Ph.D. shares a special treat that has nutrient-packed ingredients and is easy to prepare as a healthy dessert, snack, or post-workout fuel for yourself…or to give as gift that is sure to make the active person in your life very happy!
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Healthy Recipe | Pomegranate Torte with Cacao-Almond CrustBy: Stephanie Howe, Ph.D. |
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Anyway, Renee is a professional runner with one of the biggest races of her life coming up. I know she’s trying extra hard to eat well, get enough sleep, recover, etc. etc. So, instead of making her a more refined, sugary treat, I decided to make her a birthday torte that would match her goals for nutrition and performance. This was my first time making a recipe like this. While it’s pretty darn good, I think it could use some more texture for the next round. But, as I mentioned, my primary goal with this torte was to make something that nourishes the body and mind. Success! To begin, I wanted to use ingredients that contain some other nutrients. What I mean by that are foods that contain vitamins, minerals, protein, and healthy fats. So, although the energy (calories) in this treat might be similar to a cupcake bought at the store, the other “stuff” inside will give additional benefits to the body. And when you are trying to make every food count, there isn’t room for junk. Here are some of the ingredients I used and why I think they rock in this torte:
Ok, on to the more important part. How to make this delicious treat. First, I soaked the cashews overnight so they were soft and easy to blend. You could soak them in hot water for a few hours and probably get the same result. To make the crust I blended almonds on high speed until they were crumbly. Then I added the dates, cacao, and vanilla extract and blended until well combined. Once the mixture resembles a thick, wet texture it’s done. Scoop into a pie plate or springform pan (or a single serving baking dish in my case), and pack down. I used my fingers to make sure it was well packed into the bottom of the pan. Next, to make the filling I blended the soaked cashews, coconut milk, and honey until smooth. I poured about 2/3 of the mixture into the pan and smoothed it around. I added the pomegranate to the remaining filling and blended until it was a smooth, pink color. Then I poured the rest of the mixture on top of the torte and used a knife to create swirls. Very pretty 🙂 To solidify I put the torte in the freezer for a couple hours until it was firm. Then in the fridge until I was ready to serve it. Before serving, I topped the torte with pomegranate seeds. Happy Birthday Renee! Healthy Recipe: Pomegranate Torte with Cacao-Almond Crust By: Stephanie Howe, Ph.D. Ingredients:
This healthy recipe was originally published by Stephanie Howe on her blog, Adventures in Running. Thanks Stephanie! |
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