Here's a recipe for some seriously sumptuous fudge, but without the sugar, dairy, processed gunk, preservatives or cholesterol.
We know that good bone health is intimately linked to what we eat. And we all know that we need calcium for strong bones. But why does everyone think this has to come from dairy?
Dr. Marilyn Glenville, a specialist in women’s health, is dubious about dairy’s monopoly on calcium in our diet.
Why, she asks, is our rate of osteoporosis much higher than that of Japan, where they don’t even eat dairy?
A good question, worthy of some head-scratching.
She's not alone. Best-selling author Dr. Joel Fuhrman doesn’t endorse dairy at all. His medical research and experience as a physician has entirely reversed his thinking about dairy. Worthy of further head-scratching.
So let’s explore alternative sources to dairy, without having to mourn our cheese board. These include tinned salmon and sarnies, chickpeas, broccoli, figs, sesame seeds, tahini, almonds, hazelnuts and green leafy veg.
This fudge is a great place to start.
Sumptuous Pomegranate Fudge (Without All The Sugar!)
Yields 25 generous portions
- 3 tablespoons extra virgin coconut oil
- Up to 1/2 cup maple or brown rice syrup
- 1 teaspoon vanilla extract or powder
- Pinch of sea salt flakes
- 1 mug (340g) jar light tahini
- 4 tablespoons pomegranate seeds
On a very gentle heat, melt the coconut oil. Stir in the natural syrup, vanilla and salt
With a fork, beat through the tahini and pom seeds. Keep some red pomegranate seeds to tickle the top. Scrape into a small rectangular container that has been pre-lined with cling wrap.
Freeze for four hours. Just like ice cream, it must be stored in the freezer or else it will melt into a holy mess. Slice big wedges fromit, and marvel at its virtuous decadence.