The Scott family is passionate about living a Whole Food Plant-Based lifestyle. Both Will and Faith have lost a combined weight of over 180 POUNDS and have been able to sustain a healthy weight for the past 5 years. As a result of living a plant- exclusive lifestyle, their family has reaped the priceless benefits of good health, energy, and vibrancy.
Their message is simple, “Our Health is our Wealth. Let’s ‘Get2dRoot’ of obtaining and sustaining optimal health by eating more plants”. They love to inspire and motivate others to live a healthy lifestyle by sharing Whole Food Plant-Based Recipes and in-home workout routines on their website at www.get2droothealthandwellness.com.
You can subscribe to their YouTube channel here:https://www.youtube.com/channel/UCCanealljXll042OTbskgkg
Here are five of their family’s favorite Whole Food Plant-Based dessert recipes:
“Pepper-Mint” Chocolate Bites
Recipe Printable link: https://get2droothealthandwellness.com/recipe/pepper-mint-chocolate-bites/
Quick Chocolate Chip Cookies
Recipe Printable link: https://get2droothealthandwellness.com/recipe/quick-chocolate-chip-oat-cookies/
Chocolate Balsamic Strawberry “Yam Sundae”
Recipe Printable Link: https://get2droothealthandwellness.com/recipe/chocolate-balsamic-strawberry-yam-sundae/
Fruit-Sweetened Chocolate Muffins
1 1/4 cup Old Fashioned Rolled Oats
1/3 cup Millet
1 tsp Baking Power
1 tsp Baking Soda
1/4 cup Cacao
Orange zest (from large Orange)
1/2 tsp Vanilla Bean Powder (see note)
2 Large Very Ripe Bananas (about 2 cups loosely packed)
1/2 cup Date Syrup
1/2 cup Orange Juice
2/3 cup Applesauce, unsweetened
1 Tbsp Balsamic Vinegar (6%)
INSTRUCTIONS
Preheat oven to 350F. Line a muffin pan with silicone muffin liners and set aside.
Add the Oats and the Millet to a high-speed blender. Blend into a fine flour consistency. Transfer the flour to a mixing bowl.
Add to the mixing bowl the Cacao, Baking Powder, Baking Soda, Orange Zest, and Vanilla Bean Powder. Whisk together all the ingredients into the flour until well blended.
To a high-speed blender add the Bananas, Date Syrup, Orange Juice, Applesauce, and Balsamic Vinegar. Blend until smooth.
Transfer the wet mixture to the bowl with the flour mixture. Whisk together until well combined. Please note the batter will be loose but aerated.
Fill all twelve muffin liners to the brim. Bake at 350F for 25 minutes. Remove from the stove and allow muffins to cool 5 minutes. Then transfer the silicone liners to a cooling rack for 25 minutes. The cooling time is key to allow the muffins to firm up. Enjoy!
These muffins will keep in an airtight container in the fridge for 7 days.
RECIPE NOTE: 2 tsp of Vanilla Extract maybe used instead of Vanilla Bean Powder. If using Vanilla Extract, add to the blender with the fruit.
Nutty Delight N’Ice Cream
3/8 cup Unsweetened Plant-Milk (we used Soy)
3 Tbsp Smucker’s Creamy Peanut Butter
1 tsp Carob Powder or Cacao Powder
1/4 tsp Vanilla Extract or 1 Pinch of Vanilla Bean Powder
4 frozen Large, Very Ripe Bananas
Optional toppings: Unsalted Roasted Peanuts and Mini Chocolate Morsels, Cacao Nibs, or Carob Chips.
INSTRUCTIONS
First add the milk into a high-speed blender. Then add the remaining ingredients except for the optional toppings. Allow the frozen bananas to thaw for about 10 minutes in the blender. Then blend until smooth and creamy (a spatula may help with this process to get the bananas moving).
Transfer the cream to 4 dessert cups. Top with nuts and morsels if desired and Enjoy!
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