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Disguise Vegetables Everywhere and Anywhere!

Updated: May 15

Some people have expressed dislike for vegetables and asked me, "How important are vegetables in our diet?" Here is the issue, most of the foods we eat are acidic. This means if we do not create a balanced pH environment in our body, it can breed diseases. An acidic body pH can disrupt cellular function, promote inflammation and oxidative stress, alter mineral balance and bone health, impair immune function, disrupt hormonal and enzymatic activity, and affect respiratory and renal function. Cancer cells can breed only in acidic environments! This is why it is so important to maintain a balanced pH and support overall health and well-being through a nutritious diet.

Vegetables can help maintain a balanced pH! They are an essential component of a balanced and healthy diet, offering a multitude of health benefits. They provide various vitamins, minerals, antioxidants, and much-needed digestive fiber. Consuming a diet rich in vegetables is associated with a lower risk of heart disease, as vegetables can help lower blood pressure, improve cholesterol levels, and enhance vascular function. Eating a variety of vegetables is linked to a reduced risk of type 2 diabetes, as they can help regulate blood sugar levels, improve insulin sensitivity, and support optimal metabolic function. So, go ahead and pack your veggies anywhere and everywhere! Let's get creative!

While there are so many recipes to include vegetables in our food, I want to share one of the most epic, delicious ways to do it here by making Vegetable Chocolate Cake- the healthiest dessert ever!

Raw Vegetable Chocolate Cake Recipe:


For the Cake Base:

2 cups grated mixed vegetables (sweet potatoes, carrots, beets, parsnips, zucchini)

2 cups raw nuts or seeds (almonds, walnuts, sunflower seeds)

2 cups desiccated grated coconut

1 cup 1:1 mix of pitted dates and raisins

1/2 cup raw cacao powder

1/4 cup maple syrup

1.5 tbsp psyllium husk

1 scoop of unsweetened protein powder

1 tablespoons tocotrienols

1 tiny scoop of blue spirulina

1 teaspoon maca

1 teaspoon vanilla extract

A pinch of sea salt

For the Chocolate Frosting:

1/2 cup melted cacao butter

1/2 cup tablespoons raw cacao powder

1/3 cup maple syrup (or sweetener of choice)

1/2 cup cashews

1 cup water

A pinch of sea salt


Prepare the Cake Base:

Grate Vegetables: Wash, peel, and grate the root vegetables. Set aside.

Process Nuts and Dates: In a food processor, combine the raw nuts or seeds, pitted dates, raw cacao powder, vanilla extract, and sea salt. Process until the mixture sticks together and forms a sticky dough-like consistency.

Combine Ingredients: Add the grated vegetables and remaining ingredients to the food processor and mix until well combined. Adjust psyllium husk a little bit if you feel necessary. It is used to improve texture, moisture retention, and for its fiber content. It has water holding and binding capacity.

Press into Pan:

Prepare Pan: Line a springform pan or cake pan with grease-proof paper for easy removal.

Press Mixture: Press the cake mixture evenly into the prepared pan, creating a smooth and compact base layer. Place the pan in the refrigerator while you prepare the frosting.

Make the Chocolate Frosting:

Blend Ingredients: In a blender or food processor, combine the melted cacao butter, raw cacao powder, maple syrup, cashews, water, vanilla extract, and sea salt. Blend until smooth and creamy, scraping down the sides as needed.

Assemble the Cake:

Spread Frosting: Remove the cake base from the refrigerator. Spread the chocolate frosting evenly over the cake base, creating a smooth and luxurious layer. You can get as creative in assembling as you like and create just one or multiple layers of cake and frosting.

Decorate: Garnish the cake with a layer of melted chocolate, fresh berries, chopped nuts, cacao nibs, chocolate chips, or shredded coconut for added flavor, texture, and visual appeal.

Chill and Serve:

Chill: Place the assembled cake in the refrigerator and chill for at least 2-3 hours or until set and firm.

Slice and Serve: Remove the cake from the refrigerator, slice it into portions, and serve chilled.

Optional Variations:

Nut-Free Option: Substitute the raw nuts or seeds with shredded coconut, oats, or additional dates for a nut-free version of the cake base.

Flavor Variations: Experiment with different flavor combinations by adding spices, extracts, or superfood powders, such as cinnamon, ginger, or peppermint, cardamom to enhance the taste and nutritional profile of your raw vegetable chocolate cake.

Cacao Free Version: Cacao is a great delivery food as in it is easy to disguise herbs and vegetables in it by masking their flavors especially if we don't like some of them. However, bitter cacao it is a fermented food, and some people don't like to use it. Try using a blend of roasted barley, carob powder, chicory root powder and dandelion powder as a substitute. There is unfermented cacao available as well, but it won't have the same bitterness.

When we don't like something, we just change the way it is prepared until we have something winning!

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