Newsbriefs - Local Articles

Healthy, Delicious Desserts by Teodora Touzharova

There are so many healthy, easy, and delicious desserts that we can prepare that will satisfy our sweet tooth without any guilt and without any added sugar. Natural unprocessed sweeteners, such as dates and honey, are ideal alternatives to refined sugar. Dates, while high in natural sugar in the form of fructose, also come with a good amount of fiber and contain a variety of minerals and vitamins. Honey, while also high in natural sugar, mostly fructose and glucose, also has vitamins, minerals, pollen and protein. Honey also boosts immunity, is a great cough suppressant and is said to possess many other healing qualities.

Here are some easy to make, good for the environment recipes that you and your friends and family will enjoy for their rich and satisfying taste. These recipes also contain good fats, such as nuts or olive oil.

Raw Vegan Chocolate Truffles

These truffles are fun to make, need no cooking, are rich in taste and so good for you. Unlike milk chocolate, the cacao here has not undergone heat processing so the antioxidants are preserved. Cacao also is the highest whole food source of magnesium, an important mineral that often is deficient in our diet.


1 cup raw nuts (cashews, walnuts, almonds)
3/4 cup pitted dates
1/4 cup raw cacao powder
Optional: a very small amount of water, coconut oil or almond milk
Optional: roll the truffles in ground nuts or coconut flakes

In a food processor, blend the nuts, dates and cacao powder. If the mixture is too dry to form into balls, add a little water, nut milk or coconut oil, starting with 1 teaspoon and possibly adding more, to get to a thick paste consistency.

Make 1/2 inch balls and roll them in ground up nuts or coconut flakes. If the mixture is too soft or sticky to form balls, you can place it in the freezer for a few minutes to set. Once formed, place the truffle balls in the freezer until ready to serve.

To change up the flavors, you can experiment with the kind of nuts used to provide different texture and taste or adjust the sweetness by modifying the amount of dates or change how chocolaty the truffles are with the amount of cacao.

Carrot Pulp Cookies

Not only are these cookies tasty and high in fiber, they are good for the environment. As more and more people juice, more and more fruit and vegetable pulp is created. If you don’t compost or have animals that eat the pulp from your juicer, you can use the carrot pulp in veggie burgers, meatloaf, carrot bread, carrot muffins or these carrot pulp cookies.


1 cup carrot pulp (so you don't have to throw away the pulp after juicing)
3/4 cup water
2/3 cup of olive oil
2/3 cup of honey
1 egg
2 cups of whole wheat flour
2 tsp of baking powder
1 tsp of pure vanilla extract
1 tsp cinnamon

Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Beat the oil and honey together in a bowl and then beat in the egg. Next, stir in the cooked carrot pulp, the flour and the baking powder. Add the vanilla and cinnamon, stir and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven.

Source: Adapted from a recipe on

Teodora Touzharova is a local holistic health coach and registered yoga teacher. She offers one-on-one and group health coaching. She also teaches yoga classes in locations throughout Orange County. She can be reached by visiting or calling 646-510-1797.

Posted in: Local
Return to Previous Page

Leave a Reply