I combined organic canned sweet potato pur??e with a smaller amount (so as not to cut the sweet taste) of canned organic pumpkin pur??e (I added the pumpkin to cut down on the carbs from the sweet potatoes -- I could have also added butternut squash pur??e).
Then I put in some pure cocoa powder, some cinnamon, some coconut oil (I probably could have left out the coconut oil).
I stirred it all up by hand and then put it in the micro for a bit. I topped it off with cold coconut milk -- the equivalent of pouring cream onto a warm dessert.
It was fabulous. Sweet, chocolatey, creamy.
asked byToni (938)
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on October 11, 2011
at 12:29 AM
I'll take a hack at this one ;P
Canned sweet potato and canned pumpkin -> Beta-carotene (not as bioavailable as animal sourced vitamin A, but some amount does end up being converted into retinol). Carbs mostly in the form of starch, minimal sugar and some fiber. Low in anti-nutrients and high in water content.
Cocoa powder -> High in phytic acid, which would bind up some of the mineral content of the dish. Un-dutched varieties are also high in antioxidants and seem to have beneficial cardio protective effects.
Cinnamon -> Improves insulin sensitivity through methylhydroxychalcone polymer, or MHCP. Concentration varies depending on type and freshness of cinnamon used, however.
Coconut oil -> Lauric acid is anti viral/bacterial, MCT's are quickly broken down into free fatty acids and absorbed into the hepatic portal vein to be released by the liver for energy production.
Microwaving -> Likely reduced phenol concentration and degraded some vitamins (b & c), but this would be mitigated by an overall short cooking time.
Cold coconut milk -> Guar gum? Thickeners? Stabilizers? Such ingredients can slow the digestion of sugar and thus blunt the glycemic response, but can also cause sensitivity issues in some people. If it's a pure product, then the same benefits as coconut oil.
Sounds tasty though!
I'll have to try it the next time I cook up some pumpkin.