How can we live well into old age? This is a question posed in my current workshop ‘Longevity Nutrition’. We can’t put it all down to what we eat but careful nutrition certainly ups our chances of long term health. One of the foods of focus in my talk is the humble sweet potato with its high levels of fibre and immune enhancing nutrients, so I have chosen this recipe in order that we can have our cake and eat it.
If you are interested in hearing about researched theories on how to boost your chances of reaching 100, perhaps in your workplace as part of a health week or at a club or function then do get in touch to hear more. The workshop covers research on how populations with the greatest number of centenarians have reached this great age; we consider facts including aspects of nutrition, the value of social connections, exercise, respect for elders and faith. I focus on the diet of Okinawans circa 1950 and we explore the nutritional content of the key foods eaten at the time and how we can include this as part of our own food plan, despite the difference in climate – it can be done!
2 medium to large sweet potatoes (600g)
2/3 of a cup of ground almonds (80g)
Plain flour (100g)
12 medjool dates (take the stones out!)
4 tablespoons of cocoa powder
3 tablespoons of maple syrup or runny honey
Heaped tablespoon of desiccated coconut
a pinch of salt
Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and simmer for about twenty minutes, until they become really soft. Drain well.
Add them to a food processor with the pitted dates. Blend thoroughly.
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – don’t be tempted to try one warm, they really are best very cold! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then place in the fridge for at least an hour. Sieve a little icing sugar over them, or serve with double cream. They go beautifully with fresh strawberries.
Inspired by a recipe by Deliciously Ella